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One-Pot Creamy Vegetable Soup Easy and Healthy Recipe

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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 1 celery stalk, chopped - 1 medium potato, diced - 1 zucchini, diced - 1 red bell pepper, chopped - 1 cup green beans, trimmed and cut into thirds - 4 cups vegetable broth - 1 cup coconut milk - 1 tablespoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in taste and texture. Use fresh veggies for the best flavor. The olive oil adds richness. Diced onion and minced garlic build a solid flavor base. The carrots, celery, and potato bring sweetness and heartiness. Zucchini and red bell pepper add color and freshness. Green beans add a nice crunch. The vegetable broth is the soup's foundation. Coconut milk makes it creamy. Dried thyme and smoked paprika bring depth. Adjust salt and pepper per your taste. If you have dietary needs, here are some swaps: - Use avocado oil instead of olive oil for a different fat. - For a lower-carb option, replace potatoes with cauliflower. - If you want a different milk, almond or cashew milk works too. - Omit green beans if you are sensitive to legumes. - For a gluten-free option, ensure your vegetable broth is gluten-free. - Fresh herbs can replace dried ones, but use more. These swaps keep the soup tasty while meeting your needs. Feel free to mix and match based on what you have! {{ingredient_image_1}} First, gather all your ingredients. This will make cooking easier. You need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 1 celery stalk, chopped - 1 medium potato, diced - 1 zucchini, diced - 1 red bell pepper, chopped - 1 cup green beans, trimmed and cut into thirds - 4 cups vegetable broth - 1 cup coconut milk - 1 tablespoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Prep time is about 15 minutes. This includes chopping the veggies and measuring out your ingredients. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 3 to 4 minutes. You want the onion to become soft and translucent. Next, stir in the minced garlic. Cook for another minute until the garlic smells nice. Now it’s time for the heart of the soup. Add your sliced carrots, chopped celery, and diced potato. Cook these for about 5 minutes, stirring every now and then. This builds a solid flavor base. Then, add the diced zucchini, chopped red bell pepper, and green beans. Cook for another 3 to 4 minutes. Now, pour in the vegetable broth and coconut milk. Stir everything well. Season with thyme, smoked paprika, salt, and pepper. Bring it to a gentle boil, then reduce the heat to low. Cover it and let it simmer for about 20 minutes. This cooks the vegetables until they are tender. An immersion blender is great for making this soup creamy. After simmering, blend the soup directly in the pot. Blend until it’s slightly smooth but still has some chunks for texture. If you don’t have an immersion blender, carefully pour half the soup into a regular blender. Blend it until smooth, then return it to the pot. Always taste the soup before serving. Adjust the seasoning if needed. When you serve the soup, add a sprinkle of fresh parsley on top for a pop of color and flavor. Enjoy your one-pot creamy vegetable soup! When making one-pot creamy vegetable soup, avoid overcooking the veggies. This can make them mushy. Keep an eye on the cooking times for each vegetable. Another mistake is not seasoning enough. Taste as you go! Adjust salt and pepper to bring out flavors. Lastly, don't skip blending the soup. It adds a nice creamy texture while keeping some chunks. To boost flavor, try adding fresh herbs like basil or dill. These add freshness to the soup. You can also squeeze in some lemon juice for brightness. For texture, consider adding cooked quinoa or rice. These grains make the soup heartier and more filling. You can also sprinkle some toasted nuts on top for a crunchy bite. For a creamier soup, use more coconut milk or add a splash of heavy cream. Blending half the soup helps create a rich texture. If you want to keep it lighter, use cashew cream instead. It’s easy to make. Just blend soaked cashews with water until smooth. This adds creaminess without extra fat. Pro Tips Fresh Ingredients: Use the freshest vegetables available for the best flavor and nutrition. Seasonal produce will enhance the soup's taste. Texture Matters: Blend the soup only partially to maintain some chunks of vegetables, which adds a nice texture and makes it more satisfying. Customize Your Seasoning: Feel free to experiment with different herbs and spices. Adding a pinch of cayenne or fresh basil can elevate the flavor profile. Storage Tips: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Just reheat gently on the stove before serving. {{image_2}} You can change up the veggies in your creamy vegetable soup. Try adding: - Broccoli florets - Cauliflower - Spinach - Sweet potatoes - Peas These vegetables will add different flavors and colors. You can mix and match based on what you like. This makes your soup more fun and tasty! This soup can be both vegan and non-vegan. To keep it vegan, use the ingredients as is. The coconut milk gives it creaminess without dairy. If you prefer non-vegan, switch the coconut milk for heavy cream. Either way, the soup will taste great! You can control the spice level in your soup easily. If you want it mild, keep it simple. For some heat, add red pepper flakes or diced jalapeños. Start with a little, then taste and add more if needed. This way, you can make it just right for you! Store your creamy vegetable soup in an airtight container. This helps keep the soup fresh. Make sure it cools down before sealing. I recommend using glass containers. They are great for reheating and do not stain. Label your container with the date. This way, you know when you made it. You can freeze this soup for up to three months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. For easy use, consider portioning it out. This way, you can thaw only what you need. To reheat, you have a few options. Use a pot on the stove for even heating. Stir occasionally to prevent sticking. You can also use a microwave. Just heat in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to thin it out. Always taste and adjust seasoning after reheating. Enjoy your warm bowl of soup! You can make this soup healthier by adding more vegetables. Try adding leafy greens like spinach or kale. You can also swap coconut milk for a lighter option, such as low-fat milk or almond milk. Another tip is to cut back on olive oil. Use just one tablespoon instead of two. This helps reduce the fat content while keeping the flavor. Lastly, you can use low-sodium vegetable broth to control the sodium levels. This way, you keep the soup tasty and nutritious. Yes, you can use frozen vegetables in this soup. They are easy and save time. Just remember to thaw them before adding them to the pot. Frozen vegetables often cook faster than fresh ones. Check the package for cooking times. This way, you can avoid overcooking them. Using frozen veggies can also help you keep the soup fresh and make it a quick meal. The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Let the soup cool down before putting it away. If you see any signs of spoilage, like an off smell or mold, throw it out. You can also freeze the soup for up to three months. Just make sure to leave some space in the container, as liquids expand when frozen. This makes it easy to enjoy later. This blog post covered all you need to know about making a great soup. We explored key ingredients, including substitutes for different diets. I shared step-by-step instructions to ensure your soup is full of flavor. You learned tips for avoiding common mistakes and tricks for enhancing creaminess. Variations help make it unique to your taste. Lastly, proper storage info will keep your soup fresh. Soup-making can be fun, and with these details, you can enjoy wonderful results every time. Keep cooking and experimenting!

WANT TO SAVE THIS RECIPE?

Looking for a warm and cozy meal that’s easy and healthy? You’ve hit the jackpot with this One-Pot Creamy Vegetable Soup! Packed with fresh veggies and rich flavors, this recipe is perfect for busy weeknights. Plus, it’s easy to make and even simpler to clean up. Join me as I walk you through the steps to create a creamy delight that everyone will love! Let’s dive in.

Why I Love This Recipe

  1. Flavorful and Creamy: This soup is a delightful blend of fresh vegetables and creamy coconut milk, creating a rich, comforting flavor profile that is hard to resist.
  2. Quick and Easy: With just 15 minutes of prep time, this recipe is perfect for busy weeknights when you want something nutritious without spending hours in the kitchen.
  3. Healthful Ingredients: Packed with a variety of vegetables, this soup is not only delicious but also loaded with vitamins and minerals, making it a wholesome choice for any meal.
  4. Customizable: You can easily modify this recipe by adding your favorite vegetables or spices, making it a versatile option that can suit anyone’s taste preferences.

Ingredients

List of Ingredients

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 2 medium carrots, sliced

– 1 celery stalk, chopped

– 1 medium potato, diced

– 1 zucchini, diced

– 1 red bell pepper, chopped

– 1 cup green beans, trimmed and cut into thirds

– 4 cups vegetable broth

– 1 cup coconut milk

– 1 tablespoon dried thyme

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Measurements and Special Notes

Each ingredient plays a key role in taste and texture. Use fresh veggies for the best flavor. The olive oil adds richness. Diced onion and minced garlic build a solid flavor base. The carrots, celery, and potato bring sweetness and heartiness. Zucchini and red bell pepper add color and freshness. Green beans add a nice crunch. The vegetable broth is the soup’s foundation. Coconut milk makes it creamy. Dried thyme and smoked paprika bring depth. Adjust salt and pepper per your taste.

Substitute Options for Dietary Restrictions

If you have dietary needs, here are some swaps:

– Use avocado oil instead of olive oil for a different fat.

– For a lower-carb option, replace potatoes with cauliflower.

– If you want a different milk, almond or cashew milk works too.

– Omit green beans if you are sensitive to legumes.

– For a gluten-free option, ensure your vegetable broth is gluten-free.

– Fresh herbs can replace dried ones, but use more.

These swaps keep the soup tasty while meeting your needs. Feel free to mix and match based on what you have!

Step-by-Step Instructions

Preparation Instructions with Timings

First, gather all your ingredients. This will make cooking easier. You need:

– 2 tablespoons olive oil

– 1 medium onion, diced

– 3 cloves garlic, minced

– 2 medium carrots, sliced

– 1 celery stalk, chopped

– 1 medium potato, diced

– 1 zucchini, diced

– 1 red bell pepper, chopped

– 1 cup green beans, trimmed and cut into thirds

– 4 cups vegetable broth

– 1 cup coconut milk

– 1 tablespoon dried thyme

– 1 teaspoon smoked paprika

– Salt and pepper to taste

– Fresh parsley, chopped (for garnish)

Prep time is about 15 minutes. This includes chopping the veggies and measuring out your ingredients.

Cooking Techniques for Best Flavor

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 3 to 4 minutes. You want the onion to become soft and translucent. Next, stir in the minced garlic. Cook for another minute until the garlic smells nice.

Now it’s time for the heart of the soup. Add your sliced carrots, chopped celery, and diced potato. Cook these for about 5 minutes, stirring every now and then. This builds a solid flavor base.

Then, add the diced zucchini, chopped red bell pepper, and green beans. Cook for another 3 to 4 minutes. Now, pour in the vegetable broth and coconut milk. Stir everything well. Season with thyme, smoked paprika, salt, and pepper. Bring it to a gentle boil, then reduce the heat to low. Cover it and let it simmer for about 20 minutes. This cooks the vegetables until they are tender.

Tips for Using an Immersion Blender

An immersion blender is great for making this soup creamy. After simmering, blend the soup directly in the pot. Blend until it’s slightly smooth but still has some chunks for texture. If you don’t have an immersion blender, carefully pour half the soup into a regular blender. Blend it until smooth, then return it to the pot.

Always taste the soup before serving. Adjust the seasoning if needed. When you serve the soup, add a sprinkle of fresh parsley on top for a pop of color and flavor. Enjoy your one-pot creamy vegetable soup!

Tips & Tricks

Common Mistakes to Avoid

When making one-pot creamy vegetable soup, avoid overcooking the veggies. This can make them mushy. Keep an eye on the cooking times for each vegetable. Another mistake is not seasoning enough. Taste as you go! Adjust salt and pepper to bring out flavors. Lastly, don’t skip blending the soup. It adds a nice creamy texture while keeping some chunks.

Enhancing Flavor and Texture

To boost flavor, try adding fresh herbs like basil or dill. These add freshness to the soup. You can also squeeze in some lemon juice for brightness. For texture, consider adding cooked quinoa or rice. These grains make the soup heartier and more filling. You can also sprinkle some toasted nuts on top for a crunchy bite.

How to Make It Creamier

For a creamier soup, use more coconut milk or add a splash of heavy cream. Blending half the soup helps create a rich texture. If you want to keep it lighter, use cashew cream instead. It’s easy to make. Just blend soaked cashews with water until smooth. This adds creaminess without extra fat.

Pro Tips

  1. Fresh Ingredients: Use the freshest vegetables available for the best flavor and nutrition. Seasonal produce will enhance the soup’s taste.
  2. Texture Matters: Blend the soup only partially to maintain some chunks of vegetables, which adds a nice texture and makes it more satisfying.
  3. Customize Your Seasoning: Feel free to experiment with different herbs and spices. Adding a pinch of cayenne or fresh basil can elevate the flavor profile.
  4. Storage Tips: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Just reheat gently on the stove before serving.

Variations

Different Vegetables to Include

You can change up the veggies in your creamy vegetable soup. Try adding:

– Broccoli florets

– Cauliflower

– Spinach

– Sweet potatoes

– Peas

These vegetables will add different flavors and colors. You can mix and match based on what you like. This makes your soup more fun and tasty!

Vegan vs. Non-Vegan Options

This soup can be both vegan and non-vegan. To keep it vegan, use the ingredients as is. The coconut milk gives it creaminess without dairy. If you prefer non-vegan, switch the coconut milk for heavy cream. Either way, the soup will taste great!

Spice Level Adjustments

You can control the spice level in your soup easily. If you want it mild, keep it simple. For some heat, add red pepper flakes or diced jalapeños. Start with a little, then taste and add more if needed. This way, you can make it just right for you!

Storage Info

Proper Storage Techniques

Store your creamy vegetable soup in an airtight container. This helps keep the soup fresh. Make sure it cools down before sealing. I recommend using glass containers. They are great for reheating and do not stain. Label your container with the date. This way, you know when you made it.

Freezing Instructions

You can freeze this soup for up to three months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. For easy use, consider portioning it out. This way, you can thaw only what you need.

Reheating Tips

To reheat, you have a few options. Use a pot on the stove for even heating. Stir occasionally to prevent sticking. You can also use a microwave. Just heat in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to thin it out. Always taste and adjust seasoning after reheating. Enjoy your warm bowl of soup!

FAQs

How can I make this soup healthier?

You can make this soup healthier by adding more vegetables. Try adding leafy greens like spinach or kale. You can also swap coconut milk for a lighter option, such as low-fat milk or almond milk. Another tip is to cut back on olive oil. Use just one tablespoon instead of two. This helps reduce the fat content while keeping the flavor. Lastly, you can use low-sodium vegetable broth to control the sodium levels. This way, you keep the soup tasty and nutritious.

Can I use frozen vegetables?

Yes, you can use frozen vegetables in this soup. They are easy and save time. Just remember to thaw them before adding them to the pot. Frozen vegetables often cook faster than fresh ones. Check the package for cooking times. This way, you can avoid overcooking them. Using frozen veggies can also help you keep the soup fresh and make it a quick meal.

How long does the soup last in the fridge?

The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Let the soup cool down before putting it away. If you see any signs of spoilage, like an off smell or mold, throw it out. You can also freeze the soup for up to three months. Just make sure to leave some space in the container, as liquids expand when frozen. This makes it easy to enjoy later.

This blog post covered all you need to know about making a great soup. We explored key ingredients, including substitutes for different diets. I shared step-by-step instructions to ensure your soup is full of flavor. You learned tips for avoiding common mistakes and tricks for enhancing creaminess. Variations help make it unique to your taste. Lastly, proper storage info will keep your soup fresh. Soup-making can be fun, and with these details, you can enjoy wonderful results every time. Keep cooking and experimentin

- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 1 celery stalk, chopped - 1 medium potato, diced - 1 zucchini, diced - 1 red bell pepper, chopped - 1 cup green beans, trimmed and cut into thirds - 4 cups vegetable broth - 1 cup coconut milk - 1 tablespoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in taste and texture. Use fresh veggies for the best flavor. The olive oil adds richness. Diced onion and minced garlic build a solid flavor base. The carrots, celery, and potato bring sweetness and heartiness. Zucchini and red bell pepper add color and freshness. Green beans add a nice crunch. The vegetable broth is the soup's foundation. Coconut milk makes it creamy. Dried thyme and smoked paprika bring depth. Adjust salt and pepper per your taste. If you have dietary needs, here are some swaps: - Use avocado oil instead of olive oil for a different fat. - For a lower-carb option, replace potatoes with cauliflower. - If you want a different milk, almond or cashew milk works too. - Omit green beans if you are sensitive to legumes. - For a gluten-free option, ensure your vegetable broth is gluten-free. - Fresh herbs can replace dried ones, but use more. These swaps keep the soup tasty while meeting your needs. Feel free to mix and match based on what you have! {{ingredient_image_1}} First, gather all your ingredients. This will make cooking easier. You need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, sliced - 1 celery stalk, chopped - 1 medium potato, diced - 1 zucchini, diced - 1 red bell pepper, chopped - 1 cup green beans, trimmed and cut into thirds - 4 cups vegetable broth - 1 cup coconut milk - 1 tablespoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Prep time is about 15 minutes. This includes chopping the veggies and measuring out your ingredients. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté for about 3 to 4 minutes. You want the onion to become soft and translucent. Next, stir in the minced garlic. Cook for another minute until the garlic smells nice. Now it’s time for the heart of the soup. Add your sliced carrots, chopped celery, and diced potato. Cook these for about 5 minutes, stirring every now and then. This builds a solid flavor base. Then, add the diced zucchini, chopped red bell pepper, and green beans. Cook for another 3 to 4 minutes. Now, pour in the vegetable broth and coconut milk. Stir everything well. Season with thyme, smoked paprika, salt, and pepper. Bring it to a gentle boil, then reduce the heat to low. Cover it and let it simmer for about 20 minutes. This cooks the vegetables until they are tender. An immersion blender is great for making this soup creamy. After simmering, blend the soup directly in the pot. Blend until it’s slightly smooth but still has some chunks for texture. If you don’t have an immersion blender, carefully pour half the soup into a regular blender. Blend it until smooth, then return it to the pot. Always taste the soup before serving. Adjust the seasoning if needed. When you serve the soup, add a sprinkle of fresh parsley on top for a pop of color and flavor. Enjoy your one-pot creamy vegetable soup! When making one-pot creamy vegetable soup, avoid overcooking the veggies. This can make them mushy. Keep an eye on the cooking times for each vegetable. Another mistake is not seasoning enough. Taste as you go! Adjust salt and pepper to bring out flavors. Lastly, don't skip blending the soup. It adds a nice creamy texture while keeping some chunks. To boost flavor, try adding fresh herbs like basil or dill. These add freshness to the soup. You can also squeeze in some lemon juice for brightness. For texture, consider adding cooked quinoa or rice. These grains make the soup heartier and more filling. You can also sprinkle some toasted nuts on top for a crunchy bite. For a creamier soup, use more coconut milk or add a splash of heavy cream. Blending half the soup helps create a rich texture. If you want to keep it lighter, use cashew cream instead. It’s easy to make. Just blend soaked cashews with water until smooth. This adds creaminess without extra fat. Pro Tips Fresh Ingredients: Use the freshest vegetables available for the best flavor and nutrition. Seasonal produce will enhance the soup's taste. Texture Matters: Blend the soup only partially to maintain some chunks of vegetables, which adds a nice texture and makes it more satisfying. Customize Your Seasoning: Feel free to experiment with different herbs and spices. Adding a pinch of cayenne or fresh basil can elevate the flavor profile. Storage Tips: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Just reheat gently on the stove before serving. {{image_2}} You can change up the veggies in your creamy vegetable soup. Try adding: - Broccoli florets - Cauliflower - Spinach - Sweet potatoes - Peas These vegetables will add different flavors and colors. You can mix and match based on what you like. This makes your soup more fun and tasty! This soup can be both vegan and non-vegan. To keep it vegan, use the ingredients as is. The coconut milk gives it creaminess without dairy. If you prefer non-vegan, switch the coconut milk for heavy cream. Either way, the soup will taste great! You can control the spice level in your soup easily. If you want it mild, keep it simple. For some heat, add red pepper flakes or diced jalapeños. Start with a little, then taste and add more if needed. This way, you can make it just right for you! Store your creamy vegetable soup in an airtight container. This helps keep the soup fresh. Make sure it cools down before sealing. I recommend using glass containers. They are great for reheating and do not stain. Label your container with the date. This way, you know when you made it. You can freeze this soup for up to three months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. For easy use, consider portioning it out. This way, you can thaw only what you need. To reheat, you have a few options. Use a pot on the stove for even heating. Stir occasionally to prevent sticking. You can also use a microwave. Just heat in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water to thin it out. Always taste and adjust seasoning after reheating. Enjoy your warm bowl of soup! You can make this soup healthier by adding more vegetables. Try adding leafy greens like spinach or kale. You can also swap coconut milk for a lighter option, such as low-fat milk or almond milk. Another tip is to cut back on olive oil. Use just one tablespoon instead of two. This helps reduce the fat content while keeping the flavor. Lastly, you can use low-sodium vegetable broth to control the sodium levels. This way, you keep the soup tasty and nutritious. Yes, you can use frozen vegetables in this soup. They are easy and save time. Just remember to thaw them before adding them to the pot. Frozen vegetables often cook faster than fresh ones. Check the package for cooking times. This way, you can avoid overcooking them. Using frozen veggies can also help you keep the soup fresh and make it a quick meal. The soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Let the soup cool down before putting it away. If you see any signs of spoilage, like an off smell or mold, throw it out. You can also freeze the soup for up to three months. Just make sure to leave some space in the container, as liquids expand when frozen. This makes it easy to enjoy later. This blog post covered all you need to know about making a great soup. We explored key ingredients, including substitutes for different diets. I shared step-by-step instructions to ensure your soup is full of flavor. You learned tips for avoiding common mistakes and tricks for enhancing creaminess. Variations help make it unique to your taste. Lastly, proper storage info will keep your soup fresh. Soup-making can be fun, and with these details, you can enjoy wonderful results every time. Keep cooking and experimenting!

Creamy Vegetable Delight Soup

A rich and creamy vegetable soup packed with flavor and nutrients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 1 stalk celery, chopped
  • 1 medium potato, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, chopped
  • 1 cup green beans, trimmed and cut into thirds
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic, and sauté for an additional minute until fragrant.
  • Add the sliced carrots, chopped celery, and diced potato to the pot. Cook for approximately 5 minutes, stirring occasionally.
  • Add the diced zucchini, chopped red bell pepper, and green beans to the pot. Cook for another 3-4 minutes.
  • Pour in the vegetable broth, followed by the coconut milk. Stir to combine thoroughly.
  • Season with dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until all vegetables are tender.
  • Use an immersion blender to blend the soup slightly, leaving some chunks for texture. If you don't have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and return to the pot.
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with freshly chopped parsley.

Notes

Use fresh vegetables for the best flavor.
Keyword creamy, healthy, soup, vegetable

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