Description
This cozy blended vegetable soup is creamy without cream — made with simple, fresh vegetables, rich in flavor, and perfect for easy weeknight dinners or meal prep. It’s wholesome, flexible, and tastes even better the next day!
Ingredients
1 tablespoon olive oil (or butter)
1 large onion, chopped
2 medium carrots, sliced
1–2 medium potatoes, peeled and diced
2 cups broccoli florets
2 cloves garlic, minced
1 stalk celery (optional), chopped
4 cups vegetable broth
Salt and black pepper, to taste
Juice of ½ lemon
Optional Add-Ins:
1 teaspoon grated ginger (for warmth)
A pinch of red pepper flakes (for heat)
A handful of spinach or kale (for color and nutrients)
Fresh herbs like parsley or thyme, for garnish
Instructions
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onions and a pinch of salt; cook for 5–7 minutes until soft and fragrant.
Add vegetables: Stir in garlic, carrots, potatoes, and celery. Cook for another 2 minutes, letting everything get lightly coated in oil.
Simmer: Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 15–20 minutes until the carrots and potatoes are tender.
Add broccoli: Stir in the broccoli and cook another 5–6 minutes, just until bright green and soft.
Blend: Remove from heat and blend using an immersion blender until smooth. Add a splash more broth or water if it’s too thick.
Season and finish: Stir in lemon juice, adjust salt and pepper to taste, and serve warm.
Notes
Storage: Keep refrigerated for up to 5 days or freeze for up to 3 months.
Reheat: Warm gently on the stovetop; add a little water or broth if needed.
Vegan Option: Use olive oil instead of butter.
Extra Creaminess: Blend in a few soaked cashews or a splash of coconut milk.
Tip: Add greens like spinach at the end for an extra nutrient boost.