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- 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 1 celery stalk, diced - 1 medium potato, peeled and cubed - 1 zucchini, diced - 1 cup broccoli florets - 1 cup frozen peas - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 teaspoon dried thyme - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh parsley, chopped - For a dairy-free soup, use coconut cream. - You can choose low-sodium broth for less salt. - Use any seasonal vegetables you enjoy. Chopping vegetables is easy and fun. Start with the onion. Use a sharp knife to finely chop it. This way, it cooks fast. Next, mince the garlic. You can press it for an even texture. For the carrots, peel and dice them into small pieces. Then, chop the celery into similar-sized bits. This helps them cook evenly. Now, peel and cube the potato. Make sure your cubes are small for quick cooking. When adding vegetables to the pot, follow this order: onion, garlic, carrots, celery, and potato first. This way, the harder veggies cook well before adding softer ones. After five minutes, stir in the zucchini, broccoli, and peas. This keeps them fresh and bright. Heat one tablespoon of olive oil in a large pot over medium heat. Add the onion first. Sauté for about three to four minutes until it is soft. Then add the garlic for one more minute. Keep it moving to avoid burning. Next, toss in the diced carrots, celery, and potato. Cook these for five minutes, stirring often. After that, add the zucchini, broccoli, and frozen peas. Pour in four cups of vegetable broth. Bring the pot to a boil, then lower the heat. Let it simmer for 15 to 20 minutes. Check that the veggies are tender. For a creamy soup, use an immersion blender. Blend until it is smooth or leave some chunks for texture. If you don't have an immersion blender, let the soup cool a bit. Then blend in batches in a countertop blender. Once blended, return the soup to the pot. Stir in one cup of heavy cream or coconut cream for a rich flavor. Mix well until it is smooth. Season the soup with one teaspoon of dried thyme and one teaspoon of Italian seasoning. Add salt and pepper to taste. Let it simmer gently for five to ten minutes. This helps the flavors mix nicely. Before serving, taste the soup. Adjust the seasoning if needed. Finally, garnish with fresh parsley for a pop of color and taste. You can boost the taste of your soup with extra herbs and spices. Try adding fresh basil or a touch of dill. These fresh herbs add a burst of flavor. You can also use spices like smoked paprika for a smoky twist. When it comes to broth, homemade is best. It offers a rich taste and better nutrition. If you use store-bought broth, choose low-sodium options. This way, you control the salt in your soup. For one-pot cooking, a large, heavy pot works best. A Dutch oven or a sturdy stockpot gives even heat. This helps prevent burning or sticking. Always stir your veggies regularly while cooking. This keeps them from browning too much. If you notice sticking, add a splash of broth. This will help lift any bits from the bottom. Keep the heat at medium to avoid burning. Serve your creamy soup with crusty bread or a fresh salad. A simple green salad pairs nicely, adding crunch. You can also offer grilled cheese sandwiches for a cozy meal. For portion sizes, this recipe makes about six servings. Use bowls that hold at least one cup. If you are serving kids, use smaller bowls to avoid waste. If you have leftovers, store them in airtight containers for later. {{image_4}} You can easily adapt this soup for special diets. For vegan and vegetarian options, use coconut cream instead of heavy cream. This keeps the soup rich and tasty. You can also ensure the broth is vegetable-based. For a gluten-free option, just check the broth label. Most vegetable broths are gluten-free. This way, everyone can enjoy this delicious soup. Feel free to play with flavors in this soup. Adding different types of vegetables can change the taste. Try bell peppers, corn, or green beans. You can also add some spice. A pinch of chili flakes gives heat. For an Asian twist, mix in ginger and soy sauce. These changes can make your soup unique and exciting. Using seasonal vegetables makes the soup fresh and tasty. In summer, add sweet corn or tomatoes. In winter, root vegetables like parsnips work well. Fresh herbs can also brighten the flavor. Try adding basil or cilantro. They add a pop of color and taste. Using seasonal ingredients helps you enjoy the best flavors all year round. To keep your soup fresh, store it in an airtight container. Place it in the fridge. It will stay good for about 3 to 4 days. Make sure to cool the soup completely before sealing. This helps prevent bacteria growth. When you want to reheat, pour the soup into a pot. Heat it on low. Stir often to avoid burning. For a quick method, you can use the microwave. Place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. Ensure it warms evenly. To freeze the soup, let it cool fully. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. The soup can last in the freezer for up to 3 months. When you're ready to enjoy it again, thaw the soup in the fridge overnight. For a quicker option, place the sealed bag in cold water. Once thawed, reheat it on the stove or in the microwave. Remember to stir well to keep the texture smooth. You can store One-Pot Creamy Vegetable Soup in the fridge for up to five days. Make sure to keep it in an airtight container. This helps maintain its taste and texture. Yes, you can make this soup a day or two ahead. Just let it cool before storing it. When you are ready to enjoy, simply reheat it on the stove. Reheat creamy soup gently on the stove. Use low heat and stir often. This helps prevent the soup from burning or separating. Absolutely! You can use any vegetables you like. Some great options are bell peppers, spinach, or kale. Just chop them small so they cook well. Add some red pepper flakes or a dash of hot sauce to the soup. If you like heat, you can also add diced jalapeños or cayenne pepper. Adjust to your taste! This blog post walks you through making a tasty one-pot creamy vegetable soup. We covered key ingredients, cooking steps, and storage tips. Remember to try different veggies and spices to make it your own. This soup is flexible for any diet and season. Enjoy your delicious creation now, or save it for later. Cooking should be fun and easy. Now, grab your ingredients and start making soup that warms your heart!

One-Pot Creamy Vegetable Soup

Warm up your evenings with a delicious One-Pot Creamy Vegetable Soup that’s easy to make and bursting with flavor! This hearty recipe combines fresh veggies and creamy goodness, perfect for a cozy meal any night. Discover the simple steps to create this comforting dish that's perfect for sharing. Ready to stir up some warmth in your kitchen? Click through to explore the full recipe and make this nourishing soup today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, peeled and diced

1 celery stalk, diced

1 medium potato, peeled and cubed

1 zucchini, diced

1 cup broccoli florets

1 cup frozen peas

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free option)

1 teaspoon dried thyme

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté for 3-4 minutes or until it turns translucent and soft.

    Next, incorporate the minced garlic into the pot. Sauté for an additional minute until the garlic is fragrant, being careful not to let it burn.

      Add the peeled and diced carrots, diced celery, and cubed potato to the pot. Cook these vegetables for about 5 minutes, stirring occasionally to ensure they don't stick or burn.

        Stir in the diced zucchini, broccoli florets, and frozen peas. Mix everything well so that the vegetables are evenly distributed throughout the pot.

          Pour the vegetable broth into the mixture and increase the heat to bring it to a boil. Once boiling, reduce the heat and let the soup simmer for approximately 15-20 minutes, or until all the vegetables are tender.

            For a creamy texture, use an immersion blender to blend the soup to your preferred consistency; you can choose to keep it smooth or leave some chunks. If using a countertop blender, allow the soup to cool slightly before blending in batches for safety.

              Once blended, return the soup to the pot. Gently stir in the heavy cream or coconut cream until fully combined.

                Season the soup with dried thyme, Italian seasoning, salt, and pepper. Let it simmer gently for an additional 5-10 minutes, allowing the flavors to meld beautifully.

                  Taste the soup and adjust the seasoning as necessary, adding more salt or pepper as needed.

                    Serve your creamy vegetable soup hot, garnished generously with freshly chopped parsley on top for added color and flavor.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

                        - Presentation Tips: For an appealing presentation, serve the soup in individual bowls and drizzle a little extra cream on top. Add a pinch of fresh thyme and a sprinkle of extra parsley for a beautiful finishing touch.