Go Back
Print

Creamy Vegetable Soup Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 150
A delicious and hearty creamy vegetable soup packed with fresh vegetables and coconut milk, perfect for a healthy meal.

Ingredients

Vegetables

  • 1 Cup cauliflower florets
  • 1 small zucchini (peeled and cut into rounds)
  • 1 small onion, finely chopped
  • 1 stalk celery stalk, finely chopped
  • 1/4 Cup sweet corn kernels
  • 1/4 Cup finely chopped carrot
  • 1/4 Cup finely chopped red bell pepper
  • 1/4 Cup broccoli florets
  • 1/4 Cup chopped zucchini
  • 2 Cloves garlic cloves
  • 2-3 sprigs thyme
  • 1 Bay leaf bay leaf
  • 2 Cup water
  • 1/2 teaspoon salt
  • 1/4 Cup coconut milk
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • 1 small size onion, finely chopped
  • 1 small size celery stalk, finely chopped
  • 1/4 Cup finely chopped carrot
  • 1/4 Cup finely chopped red bell pepper
  • 1/4 Cup broccoli florets
  • 1/4 Cup chopped zucchini
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • handful parsley, chopped

Instructions 

  • Sauté chopped onion, celery, and garlic in olive oil until fragrant.
  • Add cauliflower, zucchini, carrots, bell pepper, broccoli, thyme, bay leaf, water, salt, and oregano. Simmer until vegetables are tender.
  • Remove bay leaf and thyme sprigs. Blend the soup until smooth.
  • Stir in coconut milk and chopped parsley. Season with black pepper and additional salt if needed.

Notes

For a creamier texture, blend the soup longer or add more coconut milk.
Calories: 150kcal
Cost: $15
Course: Soup
Cuisine: International
Keyword: Vegetables