Description
A comforting and creamy vegetable soup packed with flavor and healthy ingredients.
Ingredients
Scale
- 2 Tablespoons olive oil
- 1 cup yellow onion (finely diced)
- 1 medium carrot (finely diced)
- 1 rib celery (finely diced)
- 4 cloves garlic (minced)
- ¼ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 bay leaf
- Salt and Pepper (to taste)
- Pinch red pepper flakes (optional)
- 2 pounds Yukon gold potatoes (diced ½ inch)
- 2 cups vegetable stock
- 14 ounce canned coconut milk
- 1 cup cheddar cheese, shredded (optional)
Instructions
- In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery and saute for 3-4 minutes.
- Add garlic, dried herbs, salt, and pepper; continue to cook for 2 more minutes.
- Stir in potatoes, vegetable stock, and coconut milk, bring to a boil then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you’ll need.
- Remove the bay leaf from the soup.
- Take the soup off of the heat and immersion blend until desired consistency is reached, blending about half of the soup and leaving some potato pieces throughout.
- Optional: add 1 cup shredded cheddar cheese in batches, stirring between each addition until melted.
- Serve immediately and garnish with croutons, crackers, green onions, or chives as desired.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Notes
- This soup is versatile and can include any vegetables you have on hand.
- Adjust the thickness by varying the amount of vegetable stock or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg