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One-Pot Creamy Vegetable Soup Easy and Flavorful Meal

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Here’s what you need to make this tasty One-Pot Creamy Vegetable Soup: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 ribs celery, diced - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 medium potato, peeled and diced - 4 cups vegetable broth - 1 cup unsweetened almond milk (or any plant-based milk) - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup spinach, roughly chopped - ½ cup frozen peas - Fresh parsley for garnish This list gives you all the fresh vegetables and spices. You can find these items at your local market. The broth and milk make the soup creamy and rich. Using almond milk or any plant-based milk keeps it light and healthy. You can swap in other vegetables based on what you have, too. Each ingredient plays a key role. The vegetables add flavor and texture, while the spices bring warmth and depth. The fresh parsley at the end gives a nice touch and bright color. With these ingredients, you can create a comforting bowl of soup that everyone will love. {{ingredient_image_1}} 1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Next, add 1 medium diced onion. Sauté it until it turns translucent, about 3-4 minutes. 3. Then, stir in 2 minced garlic cloves. Cook for one more minute. Watch it so it doesn’t burn. 4. Now, add 2 diced carrots, 2 diced ribs of celery, 1 diced zucchini, and 1 cup of green beans cut into 1-inch pieces. Sauté these for 5-7 minutes. You want them to start softening. 5. Add 1 diced potato to the pot and mix well. 1. Pour in 4 cups of vegetable broth and 1 cup of unsweetened almond milk. Stir to combine. 2. Add 1 teaspoon of dried thyme and 1 teaspoon of dried basil. Mix everything well. 3. Bring your soup to a gentle boil. Once boiling, reduce the heat to low. 4. Cover the pot and let it simmer for about 20 minutes. This helps the veggies become tender. 5. When the vegetables are soft, use an immersion blender to puree the soup. You can also transfer it to a blender in batches if you prefer a smoother texture. 1. After blending, stir in 1 cup of roughly chopped spinach and ½ cup of frozen peas. Cook for an additional 5 minutes until the spinach wilts and the peas heat up. 2. Season your soup with salt and pepper to taste. Adjust the seasoning as needed. 3. Finally, remove the pot from the heat. Let the soup sit for a few minutes to thicken. This method makes a rich and tasty one-pot creamy vegetable soup. Enjoy! To avoid burning garlic, add it after the onion is soft. This way, it gets sweet and tasty. Cook it for just a minute. If it starts to brown, lower the heat. Check vegetable tenderness by poking them with a fork. If they feel soft, they are ready. You want them tender but not mushy. For seasoning, try adding salt and pepper early on. This helps bring out the taste of the veggies. You can also add a pinch of red pepper flakes for a bit of heat. Add nutritional yeast for a cheesy flavor without the dairy. A squeeze of lemon juice brightens the soup and balances the creaminess. A heavy-bottom pot works best for even heat. It helps prevent burning. Look for a pot that’s large enough to hold all the ingredients. For blending, an immersion blender is great. It makes it easy to puree the soup right in the pot. If you use a regular blender, do it in small batches to avoid spills. Pro Tips Use Fresh Vegetables: For the best flavor and nutrition, use fresh, seasonal vegetables in your soup. Adjust Creaminess: Control the thickness of your soup by adjusting the amount of almond milk or blending time. Herb Variations: Feel free to experiment with different herbs like rosemary or oregano for a unique flavor profile. Garnish Creatively: Add a sprinkle of nutritional yeast or a squeeze of lemon juice before serving for an extra flavor boost. {{image_2}} You can easily swap out veggies in this soup. Try using broccoli, bell peppers, or sweet potatoes. Each choice adds its own taste and texture. For milk, you can use coconut milk or oat milk. This change makes the soup creamy and rich without losing flavor. Want to spice things up? Add cumin for warmth or paprika for a mild kick. These spices brighten the soup and add depth. If you eat meat, use chicken broth instead of vegetable broth. This swap gives a savory touch that many enjoy. If you want a vegan soup, stick with plant-based milk and broth. The recipe is already vegan-friendly. For gluten-free needs, ensure your broth is gluten-free too. This soup works for many diets, making it a great choice for gatherings. To keep your One-Pot Creamy Vegetable Soup fresh, store it in the fridge. Use an airtight container to seal in flavors and moisture. Glass containers work well, but plastic ones are fine too. Make sure to let the soup cool before sealing it up. This helps keep it from getting soggy. When it's time to enjoy your soup again, use gentle heat. You can reheat it in a pot on the stove. Stir occasionally to avoid hot spots. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps keep the soup's nice, creamy texture. To freeze your soup, let it cool completely first. Pour it into freezer-safe bags or containers. Leave some space for expansion as it freezes. Label the bags with the date. When you want to eat it, move the soup to the fridge overnight. Reheat it on the stove or in the microwave once it’s thawed. Enjoy the flavors all over again! You can keep the soup in the fridge for up to four days. Make sure you store it in an airtight container. If you want to save it longer, you can freeze it. The soup can last in the freezer for about three months. Just remember to use freezer-safe containers. Yes, you can prepare this soup ahead. To do this, cook the soup and let it cool. Once cool, pour it into containers. Keep it in the fridge if you plan to eat it in the next few days. For longer storage, freeze it. When ready to eat, just thaw and reheat. This soup is very healthy! It is packed with vitamins and minerals from the fresh veggies. Ingredients like spinach and carrots boost your health. The soup is low in calories, making it a great option for a light meal. Plus, using almond milk keeps it dairy-free and lower in fat. In this blog post, we explored how to make a delicious one-pot creamy vegetable soup. We covered the best ingredients, step-by-step instructions, and tips to enhance flavors. I shared variations for different tastes and dietary needs, along with tips for storing and reheating leftovers. Making soup is simple and rewarding. You can create a dish that is not just tasty but also healthy. Don't hesitate to try your own twists with ingredients. Enjoy your cooking journey!

WANT TO SAVE THIS RECIPE?

Are you ready to whip up a warm bowl of comfort? My One-Pot Creamy Vegetable Soup is not just easy to make; it’s packed with fresh veggies and bursting with flavor. In just a few simple steps, you can create a meal that satisfies your hunger and warms your soul. Perfect for busy days, this simple recipe lets you enjoy a hearty dish without all the fuss. Let’s get started!

Why I Love This Recipe

  1. Comforting and Creamy: This soup is the perfect hug in a bowl, offering a comforting creamy texture that warms you up from the inside out.
  2. Nutritious and Wholesome: Packed with a variety of vegetables, this soup is not only delicious but also loaded with vitamins and nutrients.
  3. Simple One-Pot Meal: With everything cooked in a single pot, cleanup is a breeze, making this recipe ideal for busy weeknights.
  4. Customizable and Versatile: Easily adjust the ingredients based on what you have on hand or your dietary preferences for a personalized touch.

Ingredients

Here’s what you need to make this tasty One-Pot Creamy Vegetable Soup:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 2 cloves garlic, minced

– 2 medium carrots, diced

– 2 ribs celery, diced

– 1 medium zucchini, diced

– 1 cup green beans, trimmed and cut into 1-inch pieces

– 1 medium potato, peeled and diced

– 4 cups vegetable broth

– 1 cup unsweetened almond milk (or any plant-based milk)

– 1 teaspoon dried thyme

– 1 teaspoon dried basil

– Salt and pepper to taste

– 1 cup spinach, roughly chopped

– ½ cup frozen peas

– Fresh parsley for garnish

This list gives you all the fresh vegetables and spices. You can find these items at your local market. The broth and milk make the soup creamy and rich. Using almond milk or any plant-based milk keeps it light and healthy. You can swap in other vegetables based on what you have, too.

Each ingredient plays a key role. The vegetables add flavor and texture, while the spices bring warmth and depth. The fresh parsley at the end gives a nice touch and bright color. With these ingredients, you can create a comforting bowl of soup that everyone will love.

Step-by-Step Instructions

Preparation Steps

1. First, heat 2 tablespoons of olive oil in a large pot over medium heat.

2. Next, add 1 medium diced onion. Sauté it until it turns translucent, about 3-4 minutes.

3. Then, stir in 2 minced garlic cloves. Cook for one more minute. Watch it so it doesn’t burn.

4. Now, add 2 diced carrots, 2 diced ribs of celery, 1 diced zucchini, and 1 cup of green beans cut into 1-inch pieces. Sauté these for 5-7 minutes. You want them to start softening.

5. Add 1 diced potato to the pot and mix well.

Cooking Steps

1. Pour in 4 cups of vegetable broth and 1 cup of unsweetened almond milk. Stir to combine.

2. Add 1 teaspoon of dried thyme and 1 teaspoon of dried basil. Mix everything well.

3. Bring your soup to a gentle boil. Once boiling, reduce the heat to low.

4. Cover the pot and let it simmer for about 20 minutes. This helps the veggies become tender.

5. When the vegetables are soft, use an immersion blender to puree the soup. You can also transfer it to a blender in batches if you prefer a smoother texture.

Final Touches

1. After blending, stir in 1 cup of roughly chopped spinach and ½ cup of frozen peas. Cook for an additional 5 minutes until the spinach wilts and the peas heat up.

2. Season your soup with salt and pepper to taste. Adjust the seasoning as needed.

3. Finally, remove the pot from the heat. Let the soup sit for a few minutes to thicken.

This method makes a rich and tasty one-pot creamy vegetable soup. Enjoy!

Tips & Tricks

Perfecting Your One-Pot Creamy Vegetable Soup

To avoid burning garlic, add it after the onion is soft. This way, it gets sweet and tasty. Cook it for just a minute. If it starts to brown, lower the heat.

Check vegetable tenderness by poking them with a fork. If they feel soft, they are ready. You want them tender but not mushy.

How to Enhance Flavors

For seasoning, try adding salt and pepper early on. This helps bring out the taste of the veggies. You can also add a pinch of red pepper flakes for a bit of heat.

Add nutritional yeast for a cheesy flavor without the dairy. A squeeze of lemon juice brightens the soup and balances the creaminess.

Equipment Tips

A heavy-bottom pot works best for even heat. It helps prevent burning. Look for a pot that’s large enough to hold all the ingredients.

For blending, an immersion blender is great. It makes it easy to puree the soup right in the pot. If you use a regular blender, do it in small batches to avoid spills.

Pro Tips

  1. Use Fresh Vegetables: For the best flavor and nutrition, use fresh, seasonal vegetables in your soup.
  2. Adjust Creaminess: Control the thickness of your soup by adjusting the amount of almond milk or blending time.
  3. Herb Variations: Feel free to experiment with different herbs like rosemary or oregano for a unique flavor profile.
  4. Garnish Creatively: Add a sprinkle of nutritional yeast or a squeeze of lemon juice before serving for an extra flavor boost.

Variations

Ingredient Swaps

You can easily swap out veggies in this soup. Try using broccoli, bell peppers, or sweet potatoes. Each choice adds its own taste and texture. For milk, you can use coconut milk or oat milk. This change makes the soup creamy and rich without losing flavor.

Flavor Profiles

Want to spice things up? Add cumin for warmth or paprika for a mild kick. These spices brighten the soup and add depth. If you eat meat, use chicken broth instead of vegetable broth. This swap gives a savory touch that many enjoy.

Dietary Adjustments

If you want a vegan soup, stick with plant-based milk and broth. The recipe is already vegan-friendly. For gluten-free needs, ensure your broth is gluten-free too. This soup works for many diets, making it a great choice for gatherings.

Storage Info

Storing Leftovers

To keep your One-Pot Creamy Vegetable Soup fresh, store it in the fridge. Use an airtight container to seal in flavors and moisture. Glass containers work well, but plastic ones are fine too. Make sure to let the soup cool before sealing it up. This helps keep it from getting soggy.

Reheating Tips

When it’s time to enjoy your soup again, use gentle heat. You can reheat it in a pot on the stove. Stir occasionally to avoid hot spots. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps keep the soup’s nice, creamy texture.

Freezing Instructions

To freeze your soup, let it cool completely first. Pour it into freezer-safe bags or containers. Leave some space for expansion as it freezes. Label the bags with the date. When you want to eat it, move the soup to the fridge overnight. Reheat it on the stove or in the microwave once it’s thawed. Enjoy the flavors all over again!

FAQs

How long can I store One-Pot Creamy Vegetable Soup?

You can keep the soup in the fridge for up to four days. Make sure you store it in an airtight container. If you want to save it longer, you can freeze it. The soup can last in the freezer for about three months. Just remember to use freezer-safe containers.

Can I make this soup ahead of time?

Yes, you can prepare this soup ahead. To do this, cook the soup and let it cool. Once cool, pour it into containers. Keep it in the fridge if you plan to eat it in the next few days. For longer storage, freeze it. When ready to eat, just thaw and reheat.

Is One-Pot Creamy Vegetable Soup healthy?

This soup is very healthy! It is packed with vitamins and minerals from the fresh veggies. Ingredients like spinach and carrots boost your health. The soup is low in calories, making it a great option for a light meal. Plus, using almond milk keeps it dairy-free and lower in fat.

In this blog post, we explored how to make a delicious one-pot creamy vegetable soup. We covered the best ingredients, step-by-step instructions, and tips to enhance flavors. I shared variations for different tastes and dietary needs, along with tips for storing and reheating leftovers.

Making soup is simple and rewarding. You can create a dish that is not just tasty but also healthy. Don’t hesitate to try your own twists with ingredients. Enjoy your cooking journe

Here’s what you need to make this tasty One-Pot Creamy Vegetable Soup: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 ribs celery, diced - 1 medium zucchini, diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 medium potato, peeled and diced - 4 cups vegetable broth - 1 cup unsweetened almond milk (or any plant-based milk) - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - 1 cup spinach, roughly chopped - ½ cup frozen peas - Fresh parsley for garnish This list gives you all the fresh vegetables and spices. You can find these items at your local market. The broth and milk make the soup creamy and rich. Using almond milk or any plant-based milk keeps it light and healthy. You can swap in other vegetables based on what you have, too. Each ingredient plays a key role. The vegetables add flavor and texture, while the spices bring warmth and depth. The fresh parsley at the end gives a nice touch and bright color. With these ingredients, you can create a comforting bowl of soup that everyone will love. {{ingredient_image_1}} 1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Next, add 1 medium diced onion. Sauté it until it turns translucent, about 3-4 minutes. 3. Then, stir in 2 minced garlic cloves. Cook for one more minute. Watch it so it doesn’t burn. 4. Now, add 2 diced carrots, 2 diced ribs of celery, 1 diced zucchini, and 1 cup of green beans cut into 1-inch pieces. Sauté these for 5-7 minutes. You want them to start softening. 5. Add 1 diced potato to the pot and mix well. 1. Pour in 4 cups of vegetable broth and 1 cup of unsweetened almond milk. Stir to combine. 2. Add 1 teaspoon of dried thyme and 1 teaspoon of dried basil. Mix everything well. 3. Bring your soup to a gentle boil. Once boiling, reduce the heat to low. 4. Cover the pot and let it simmer for about 20 minutes. This helps the veggies become tender. 5. When the vegetables are soft, use an immersion blender to puree the soup. You can also transfer it to a blender in batches if you prefer a smoother texture. 1. After blending, stir in 1 cup of roughly chopped spinach and ½ cup of frozen peas. Cook for an additional 5 minutes until the spinach wilts and the peas heat up. 2. Season your soup with salt and pepper to taste. Adjust the seasoning as needed. 3. Finally, remove the pot from the heat. Let the soup sit for a few minutes to thicken. This method makes a rich and tasty one-pot creamy vegetable soup. Enjoy! To avoid burning garlic, add it after the onion is soft. This way, it gets sweet and tasty. Cook it for just a minute. If it starts to brown, lower the heat. Check vegetable tenderness by poking them with a fork. If they feel soft, they are ready. You want them tender but not mushy. For seasoning, try adding salt and pepper early on. This helps bring out the taste of the veggies. You can also add a pinch of red pepper flakes for a bit of heat. Add nutritional yeast for a cheesy flavor without the dairy. A squeeze of lemon juice brightens the soup and balances the creaminess. A heavy-bottom pot works best for even heat. It helps prevent burning. Look for a pot that’s large enough to hold all the ingredients. For blending, an immersion blender is great. It makes it easy to puree the soup right in the pot. If you use a regular blender, do it in small batches to avoid spills. Pro Tips Use Fresh Vegetables: For the best flavor and nutrition, use fresh, seasonal vegetables in your soup. Adjust Creaminess: Control the thickness of your soup by adjusting the amount of almond milk or blending time. Herb Variations: Feel free to experiment with different herbs like rosemary or oregano for a unique flavor profile. Garnish Creatively: Add a sprinkle of nutritional yeast or a squeeze of lemon juice before serving for an extra flavor boost. {{image_2}} You can easily swap out veggies in this soup. Try using broccoli, bell peppers, or sweet potatoes. Each choice adds its own taste and texture. For milk, you can use coconut milk or oat milk. This change makes the soup creamy and rich without losing flavor. Want to spice things up? Add cumin for warmth or paprika for a mild kick. These spices brighten the soup and add depth. If you eat meat, use chicken broth instead of vegetable broth. This swap gives a savory touch that many enjoy. If you want a vegan soup, stick with plant-based milk and broth. The recipe is already vegan-friendly. For gluten-free needs, ensure your broth is gluten-free too. This soup works for many diets, making it a great choice for gatherings. To keep your One-Pot Creamy Vegetable Soup fresh, store it in the fridge. Use an airtight container to seal in flavors and moisture. Glass containers work well, but plastic ones are fine too. Make sure to let the soup cool before sealing it up. This helps keep it from getting soggy. When it's time to enjoy your soup again, use gentle heat. You can reheat it in a pot on the stove. Stir occasionally to avoid hot spots. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps keep the soup's nice, creamy texture. To freeze your soup, let it cool completely first. Pour it into freezer-safe bags or containers. Leave some space for expansion as it freezes. Label the bags with the date. When you want to eat it, move the soup to the fridge overnight. Reheat it on the stove or in the microwave once it’s thawed. Enjoy the flavors all over again! You can keep the soup in the fridge for up to four days. Make sure you store it in an airtight container. If you want to save it longer, you can freeze it. The soup can last in the freezer for about three months. Just remember to use freezer-safe containers. Yes, you can prepare this soup ahead. To do this, cook the soup and let it cool. Once cool, pour it into containers. Keep it in the fridge if you plan to eat it in the next few days. For longer storage, freeze it. When ready to eat, just thaw and reheat. This soup is very healthy! It is packed with vitamins and minerals from the fresh veggies. Ingredients like spinach and carrots boost your health. The soup is low in calories, making it a great option for a light meal. Plus, using almond milk keeps it dairy-free and lower in fat. In this blog post, we explored how to make a delicious one-pot creamy vegetable soup. We covered the best ingredients, step-by-step instructions, and tips to enhance flavors. I shared variations for different tastes and dietary needs, along with tips for storing and reheating leftovers. Making soup is simple and rewarding. You can create a dish that is not just tasty but also healthy. Don't hesitate to try your own twists with ingredients. Enjoy your cooking journey!

Wholesome One-Pot Creamy Vegetable Soup

A comforting and creamy vegetable soup made in one pot, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 medium potato, peeled and diced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk (or any plant-based milk)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • 1 cup spinach, roughly chopped
  • 0.5 cup frozen peas
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for another minute, ensuring it doesn't burn.
  • Add the diced carrots, celery, zucchini, and green beans to the pot. Sauté for 5-7 minutes, until the vegetables start to soften.
  • Add the diced potato, vegetable broth, almond milk, dried thyme, and dried basil. Stir well to combine, then bring the mixture to a gentle boil.
  • Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until all the vegetables are tender.
  • Using an immersion blender, puree the soup until it reaches your desired creaminess (you can also transfer it to a blender in batches if you prefer).
  • Stir in the chopped spinach and frozen peas, cooking for an additional 5 minutes until the spinach wilts and peas are warmed through.
  • Season with salt and pepper to taste. Adjust seasoning as desired.
  • Remove from heat and let the soup sit for a few minutes to thicken slightly before serving.

Notes

Serve the soup in bowls and garnish with fresh parsley. You can add a drizzle of olive oil on top for an elegant touch or accompany it with crusty bread on the side for dipping.
Keyword creamy, healthy, one pot, soup, vegetable

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