It’s a soup time of the year. Soups are one of the easiest, fastest, most convenient ways to sneak a LOT of veggies into your diet. I shared one of my favorite soups, Creamy Broccoli Soup, a while ago. This soup is SO AMAZING my sister Nora and I call it THE SOUP.
Velvety Vegetable Soup
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped mushroom (optional)
- 1 teaspoon garlic
- ½ cups chopped carrots
- ¼ cup chopped celery
- 4 cups chopped vegetable asparagus, green beans, broccoli, zucchini or cauliflower
- 4 cups vegetable broth (You can also use chicken broth or stock)*
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- Salt/pepper to taste
- In a large stockpot heat the oil until shimmering. Add the onion, mushroom, and garlic, and saute five minutes over medium high heat.
- Add the vegetables and saute another 3 minutes.
- Stir in the broth, scraping up any browned bits. Add the thyme, pepper, and salt. Bring to a low boil. Reduce the heat to low and cover. Simmer for 30 minutes or until the vegetables are very tender. You may need to ad extra stock or water Remove from heat.
- Blend the soup with an immersion blender or in batches in a food processor or countertop blender according to the manufacturer’s directions (vent the lid!)
- The soup can be cooled and packaged for freezing if you like. Chill well before placing it in the freezer. Store
- 9 cups zucchini, diced (~5-6 zucchinis)
- 1 cup carrots diced
- 1 onion chopped
- 4-5 cups vegetable or chicken broth*
- 2-4 cloves garlic, minced
- 1 cup packed fresh basil leaves OR 5 – 6 sprigs of thyme, leaves only (or 1 – 2 tbsp dried thyme). Also…experiment with other spices like dill.
- 2 tbsp coconut or avocado oil
- Salt and pepper to taste
*packaged broth is fine but read the ingredients CAREFULLY. Many contain sugar, cane sugar, other sweeteners, MSG or MSG-like products (look for “yeast” or “yeast extract” for example). I have found some Trader Joe’s brands and some Whole Foods brands that do not contain these ingredients. READ the labels even at natural foods stores.
In a large pot heat 2 tbsp olive oil on medium heat
Add the minced garlic and diced onion. Saute, mixing frequently, until fragrant and the onions start to become translucent.
Add all the chopped zucchini and carrots and saute for 2-3 minutes.
Add the vegetable broth
Bring the soup to a boil. Reduce heat to keep a gentle simmer, and cover. Let the soup simmer until the veggies are tender
Blend all of the soup until completely pureed. I like to use my immersion blender but you can use a regular blender or food processor (will have to blend in batches)
While blending one of the batches, add basil or thyme (or whatever spices you are using) an completely blend/puree into the soup.
Add all of the pureed soup back into the large pot and bring the soup to a gentle simmer, uncovered. Cook for an additional 5-10 minutes.
If at any time soup too thick, add a bit more stock or water. If too thin, let cook down a bit more.
Season with salt and pepper to taste.