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To make One Pot Creamy Vegetable Soup, you need some key items: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 medium zucchini, diced - 1 cup potatoes, peeled and diced - 1 cup green beans, cut into 1-inch pieces - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste These fresh vegetables create a vibrant mix. The olive oil helps to sauté and develop flavor. The thyme and smoked paprika add depth. You might want to make it even creamier with these extras: - 1 cup coconut milk (or heavy cream for a richer flavor) - Fresh parsley, chopped (for garnish) Adding coconut milk gives a nice sweetness. Fresh parsley brightens the dish with color and taste. For this recipe, gather a few handy tools: - Large pot - Immersion blender - Chopping board and knife A large pot helps cook everything evenly. An immersion blender makes it easy to blend without transferring. A good chopping board and knife are essential for prep. For the full recipe, check out the details provided above. Chopping vegetables Start by washing all your vegetables. I like to chop the onion and garlic first. Next, dice the carrots and celery. Cut the zucchini into small cubes. Finally, peel and dice the potatoes. Measuring spices and broth Grab your measuring cups. Measure out four cups of vegetable broth. Then, get one cup of coconut milk. Finally, prepare your spices: one teaspoon of dried thyme and one teaspoon of smoked paprika. Sauté onions and garlic In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion. Stir it for about three to four minutes. When the onion turns translucent, add the minced garlic. Cook for an extra minute until it smells great. Adding and cooking root vegetables Now, it’s time to add the diced carrots, celery, and potatoes. Sauté these for about five minutes. You want them to soften a bit but not lose all their crunch. Incorporating remaining vegetables and broth Next, stir in the diced zucchini and green beans. Cook these for about two to three minutes. After that, pour in the prepared vegetable broth. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook for about 15 minutes until all the veggies are tender. Blending for desired consistency After the soup cooks, take an immersion blender. Blend until the soup reaches the smoothness you like. If you want some chunks, blend only half of it. Stirring in coconut milk and seasonings Return the pot to low heat. Now, stir in the coconut milk along with the thyme and smoked paprika. Add salt and pepper to taste. Let it warm through for about five minutes. Serving warm with garnish Remove the pot from heat. Ladle the soup into bowls. Top it with chopped fresh parsley for a pop of color and flavor. Enjoy warm! You can find the Full Recipe for more details. You can easily make this soup your own. Here are a few ideas: - Add protein options: Chickpeas or tofu can boost the nutrition. They add texture and flavor without changing the soup's creamy base. - Include a wider variety of vegetables: Don’t limit yourself to just the listed veggies. Spinach, kale, or even sweet potatoes can enhance your soup's flavor and color. To get that perfect creamy texture, follow these tips: - Tips on blending: Use an immersion blender for a smooth finish. Blend until you reach your desired consistency. If you want some chunks, blend just half of the soup. - Adjustments with coconut milk or cream: Coconut milk gives a nice tropical touch. Heavy cream can make it richer. Choose what fits your taste best. Pair your creamy soup with these tasty options: - Pairing with bread or crackers: A crusty bread or crunchy crackers can add a nice contrast. Dip the bread into the soup for a warm and comforting meal. - Ideal accompaniments for the soup: A fresh salad or cheese platter can round out your meal. They bring extra flavors that match well with the soup. These tips will help you create a soup that fits your taste perfectly. Enjoy the process of making this One Pot Creamy Vegetable Soup. For the complete guide, check the Full Recipe. {{image_2}} You can easily swap ingredients to fit your diet. For a vegan-friendly option, use coconut milk instead of cream. This keeps the soup creamy and rich. You can also add extra veggies like spinach or kale for more nutrients. For gluten-free needs, check your broth. Most vegetable broths are gluten-free, but always read the label. To spice things up, consider adding chilies or curry powder. A pinch of red pepper flakes gives a nice kick. If you prefer fresh herbs, try adding basil or cilantro. These herbs can brighten the soup and enhance the taste. Remember, fresh herbs should go in at the end for the best flavor. Using seasonal vegetables can elevate your soup. In spring, add peas and asparagus for freshness. Summer is perfect for zucchini and corn. In the fall, use squash or sweet potatoes. Winter calls for hearty vegetables like carrots and parsnips. If you can’t find a vegetable, feel free to swap it out. This soup is very adaptable. For the complete recipe, check the Full Recipe section. Let your soup cool before storing. This keeps the soup fresh and safe. Once it cools, pour it into airtight containers. Be sure to leave some space at the top for expansion. If you store the soup in the fridge, it can last up to 4 days. Just remember to check for freshness before using. To freeze the soup, use freezer-safe containers. Fill them to about ¾ full, so there’s room for expansion. You can also use freezer bags. Lay them flat in the freezer for easy stacking. When you want to eat it, take the soup out and let it thaw in the fridge overnight. For reheating, warm it on the stove or in the microwave. Add a little water or broth if it seems too thick. This will help get that perfect creamy texture again. Leftover soup is versatile! You can use it as a sauce over pasta or rice. Mix it with cooked grains for a hearty salad. You can also blend it with cooked lentils for an easy dip. Transform your leftover soup into a new meal and enjoy the flavors again. Making One Pot Creamy Vegetable Soup is quick! Here’s the breakdown: - Prep Time: 15 minutes - Cooking Time: 25 minutes - Total Time: 40 minutes This soup is perfect for a busy day. You can have a warm meal in under an hour. Yes, you can make this soup ahead of time. Here are some tips: - Storage: Let the soup cool completely before storing. Transfer it to airtight containers. It will last in the fridge for up to 3 days. - Reheating: When you’re ready to eat, heat it on the stove over low heat. Stir often to prevent sticking. You can also microwave it in a bowl, covered with a lid. This soup is flexible! Here are some great options: - Root Vegetables: Carrots and potatoes add sweetness. - Green Veggies: Zucchini and green beans keep it fresh and vibrant. - Others: Spinach or kale can add more nutrients. - Personal Touch: You can mix and match based on your taste. Use whatever veggies you have at home! Feel free to explore different combinations. The Full Recipe gives you a solid base, but your creativity can take it further! This blog post covered how to make a tasty One Pot Creamy Vegetable Soup. We explored the main and optional ingredients, cooking steps, and useful tips to customize your soup. You learned about storage options and variations to suit your diet. Remember, you can mix different veggies and spices to make it unique. Enjoy this simple, warm soup with bread or fresh herbs. It’s a comforting meal for any time of the year. Give it a try and make it your own!

One Pot Creamy Vegetable Soup

Warm up with this delicious One Pot Creamy Vegetable Soup that’s perfect for any day! Packed with fresh ingredients like carrots, zucchini, and green beans, this recipe is simple to make and bursting with flavor. Plus, with a creamy finish from coconut milk, it’s a comforting dish the whole family will love. Ready in just 40 minutes, click to discover the full recipe and enjoy a hearty bowl of goodness today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 medium zucchini, diced

1 cup potatoes, peeled and diced

1 cup green beans, cut into 1-inch pieces

4 cups vegetable broth

1 cup coconut milk (or heavy cream for a richer flavor)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.

    Add the Root Vegetables: Add the diced carrots, celery, and potatoes to the pot. Sauté for about 5 minutes until they begin to soften.

      Incorporate the Zucchini and Green Beans: Stir in the diced zucchini and green beans. Cook for another 2-3 minutes.

        Pour in the Broth: Add the vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Let it cook for about 15 minutes, or until all the vegetables are tender.

          Blend for Creaminess: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of it or for just a few seconds.

            Stir in Coconut Milk: Return the pot to low heat and stir in the coconut milk, thyme, and smoked paprika. Season with salt and pepper to taste. Allow the soup to warm through for about 5 minutes.

              Serve: Remove from heat and ladle the soup into bowls. Garnish with fresh parsley for an added burst of flavor and color.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4