Creamy Vegetable Soup
A comforting and creamy vegetable soup filled with fresh ingredients, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tbsp Olive Oil Adds richness and flavor.
- 1 large Onion, diced Sweet and aromatic.
- 4 cloves Garlic, minced Fragrance that pulls everyone to the kitchen.
- 2 medium Carrots, diced Adds texture and color.
- 2 stalks Celery, diced Balances flavors beautifully.
- 2 medium Potatoes, diced Provides the creamy texture.
- 4 cups Vegetable Broth Use low-sodium if watching your salt intake.
- 1 Bay Leaf Adds depth to the flavor.
- 2 cups Fresh Spinach, chopped Bright and nutritious; can substitute with kale.
- 1 cup Heavy Cream For a lush, creamy finish; coconut milk for a lighter option.
- Salt and Pepper, to taste Essential seasonings.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onions and sauté until they turn translucent, about 5 minutes.
- Add the minced garlic and let it sizzle for a minute.
- Stir in the diced carrots and celery, sauté for about 5 minutes.
- Add the diced potatoes, vegetable broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Remove the bay leaf and stir in the fresh spinach, letting it wilt for a couple of minutes.
- Purée the soup until smooth, or blend only half for a chunkier texture.
- Stir in the heavy cream, seasoning with salt and pepper to taste.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stove, adding broth to maintain creaminess. Fresh herbs add vibrancy, and a squeeze of lemon juice before serving brightens flavors immensely.