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Creamy Vegetable Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings

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

(per 2 Cup serving):
154 Calories, 1.1 g fat, 7 g protein, total carbohydrate 31g, 8 g Fiber, 218mg sodium