Best basic vegetable cream soup
Are you vegan, experiencing GI issues, detoxifying, or simply looking to treat your body to perfectly clean food? Perhaps you are on a low-carb diet, have a child with special dietary needs, or just want to boost your energy with something warm, healthy, and delicious.
If so, you have to try this amazing creamy vegetable soup!
This soup is quick and easy to prepare, providing a fantastic, warming staple that lasts for three to four days. I make this every week, and we eat it almost daily—it’s an absolute must-have in my recipe collection!
It is incredibly creamy, super clean, and features a blend of at least ten different vegetables. Nothing more, nothing less. It delivers pure vitamins, minerals, fiber, and plant-based protein. With no artificial additives, gluten, or dairy, it is a highly nutritious, comforting infusion for your everyday routine.
The beauty of this recipe is its versatility: you can use any variety of vegetables, a touch of healthy olive oil, and your favorite healing spices.
Prep time: 30 minutes
Cook time: 1 hour
Ingredients
6–7 lbs of mixed vegetables (feel free to customize, but here is my go-to blend):
- 1 medium leek
- 1 medium head of broccoli
- 1/2 head of cauliflower
- 2 cups carrots, chopped
- 2 potatoes, chopped
- 1/2 medium jicama
- 1/2 red bell pepper
- 5 stalks of celery
- 1 clove of garlic
- 1/2 to 1 cup fresh parsley, chopped
Pantry Staples & Spices:
- 1/8 cup extra virgin olive oil
- 2 tbsp Himalayan pink salt
- Spices to taste: turmeric, black pepper, ginger, and cayenne pepper
Preparation
- Prep the Veggies: Rinse, peel, and chop all the vegetables into large chunks.
- Sauté the Leek: Pour 1/8 cup of olive oil into a large 1 to 1.2-gallon stockpot. Place it over low heat and add the sliced leek.
- Soften: Allow the leek to soften in the oil for about 10 minutes.
- Roast the Hearty Veggies: Add the chopped carrots, potatoes, broccoli, and cauliflower to the pot. Cook for another 15 minutes, stirring frequently.
- Add Remaining Ingredients: Toss in the rest of the vegetables, turmeric, ginger, and Himalayan salt. Pour in enough water to completely cover all the vegetables.
- Simmer: Cook for 1 hour over low heat. The water should be at a gentle, quiet simmer during this time.
- Blend: Using an immersion (hand) blender, carefully blend the soup until it is completely smooth and creamy.
- Garnish & Serve: For an even better flavor profile, top your bowl with a dash of cayenne pepper, a dollop of lactose-free or vegan sour cream, or a splash of coconut milk!
Step-by-Step Visual Guide
Sauté the leek in olive oil over low heat for about 10 minutes:
Add the chopped carrots, potatoes, broccoli, and cauliflower. Cook for 15 minutes, stirring frequently:
Add the rest of the vegetables, spices, and salt. Fill with water until covered, then simmer gently for 1 hour:
Using an immersion blender, blend the soup until it turns smooth and well incorporated:
Add cayenne pepper, lactose-free sour cream, or a pinch of coconut milk for an even better taste. Enjoy!
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