Welcome to my website! I am so excited to start this journey with all of you! This website will allow me to be able to share my passion and nutrition knowledge.
I’m kicking things off with my favorite homemade soup recipe to help everyone get through the rest of winter. This meal delivers a hearty, creamy soup that is completely plant-based and packed with nutrients and antioxidants. Best of all, it’s also easy to make. You can let it simmer for as long as you like while you take care of other things on your busy schedule. Leave the heavy cream at the store and serve this healthy meal to get you and your family through the cold months ahead.
The great part about this soup recipe is you can substitute whatever vegetables you like or have on hand into it; from seasonal fresh veggies (butternut squash, zucchini, carrots, onions, celery, peas, spinach, the list is endless) to frozen veggies. I used broccoli as the base, with carrots, onions, parsnips, spinach, and sweet potatoes mixed in for additional texture and flavor. The other added benefit- it’s a great way to incorporate the recommended daily serving of vegetables (or to sneak additional veggies into a meal without picky eaters knowing!).
I created this recipe because I wanted to make a healthy, thick soup that felt and tasted like the ones which incorporated heavy cream. The secret is the addition of the sweet potato and white beans. They will thicken the entire soup while also adding protein and fiber. Not only do they enhance the flavor, but these key ingredients will also leave you satisfied and full for several hours.
Feel free to get creative with garnishes. I sprinkle mine with pumpkin seeds, sunflower seeds, fresh herbs, parmesan cheese, or shredded cheddar cheese. The ultimate compliments to this yummy soup are crackers, toast, and grilled cheese.
The recipe makes a lot and is great to bring to work or school for lunch. Freeze leftovers for nights you’re tired and need a quick, easy, meal.
Creamy Vegetable Soup
Ingredients
- 1 head Broccoli, cut into florets
- 1 16 oz bag carrots, peeled
- 1 yellow onion
- 1 parsnip, peeled
- 2 sweet potatoes, peeled and rinsed
- 4 cloves garlic, peeled, cut in half
- 5-7 Cups Vegetable broth
- 1 14 oz can Cannelini beans, rinsed and drained
- 3-4 handfuls baby spinach
- 1/2 tsp pepper, to taste
- 1/2 tsp turmeric, to taste
Instructions
- Prep and clean all the vegetables. Cut all the vegetables into uniform ½- 1 inch chunks. Add first six ingredients to a large saucepan. Add vegetable broth until vegetables are just submerged (save the remaining broth to add after pureeing, if the soup is too thick.) Bring to a boil; reduce heat to medium and let simmer until fork tender, 30-40 minutes. Let cool 15 minutes.
- Remove pot from heat. Add beans to the pot. Add spinach to a blender. Working in batches, puree soup in blender until smooth (*use caution when pureeing hot liquids, be sure you have cooled it and only fill blender half way). If you have an immersion blender, that would work well too.
- Place back on low heat, season with pepper and turmeric, taste until your desired flavor is reached. Adjust consistency to your liking. If the soup is too thick, thin with more water or broth.
- Garnish with some shredded cheese or parmesan if you desire.
Nutrition Facts
Well I hope you try this recipe this season and it warms your soul. What are your favorite soups? I would love to hear, comment below! Thanks! Xo Rachel
NEVER MISS A RECIPE! Sign up for free recipes delivered straight to your inbox! Sign up below
