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Creamy Vegetable Soup

Creamy Vegetable Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 135
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced (about 1 cup)
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1 medium potato (8 oz), peeled and cubed
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • Salt and black pepper
  • Juice of 1 lemon
  • Fresh parsley, chopped, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes, stirring, until the vegetables start to soften. Add garlic and cook 30 seconds more.
  2. Pour in the vegetable broth and add the potato and dried thyme. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15 minutes, until the potato is fork-tender.
  3. Remove from heat and blend the soup with an immersion blender until smooth, about 1 to 2 minutes. If using a stand blender, let the soup cool slightly and blend in batches.
  4. Stir in the lemon juice. Taste and season with salt and pepper. Ladle into bowls, top with parsley, and serve hot.

Notes

This soup is naturally vegan and gets its creaminess from the potato. For a richer taste, swirl in a spoonful of coconut milk or a drizzle of good olive oil just before serving.