Description
Warm and comforting, this creamy vegetable soup is a delicious blend of fresh produce, perfect for chilly evenings or when you need a quick, satisfying meal.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large carrots, sliced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, add olive oil. Once hot, add diced onions and minced garlic. Sauté until onions are translucent (about 5 minutes).
- Add Vegetables: Stir in sliced carrots, diced celery, and potatoes. Cook for another 5 minutes until they start to soften.
- Pour in Broth: Add vegetable broth and diced zucchini. Bring to a gentle boil, then reduce heat to low. Cover and let simmer for about 20 minutes until all vegetables are tender.
- Blend for Creaminess: Remove from heat and blend the soup with an immersion blender until smooth (or blend in batches in a regular blender).
- Incorporate Coconut Milk: Return the pot to low heat, stir in coconut milk and oregano. Season with salt and pepper to taste; warm through.
- Serve: Ladle into bowls and garnish with fresh herbs or croutons if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 590mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg