Soup is just one of those lovely meals you can make in one pot and forget about for a while, but sometimes an amazing soup comes around that’s creamy, filling and just bursting with flavour. The best part about this soup is you can really just use up the veggies in your fridge, its really easy and versatile, with just a dash of coconut milk for extra decadence.
A word of advice, if you’re going to fiddle around with the recipe and use other ingredients, just make sure your veggies are just covered with vegetable stock, to much and you will have a really runny soup, to little and you will have a purée.
CREAM OF VEGETABLE SOUP – Serves 4
- 2 tbsp olive oil
- 1 onion, peeled and chopped
- 4 cloves garlic, minced
- 4 celery stalks, chopped
- 1 large sweet potato, peeled and chopped
- 1 small butternut, peeled and chopped
- 2 large carrots, chopped
- 1 zucchini, chopped
- 1 cup broccoli, chopped
- 4 cups vegetable stock
- 1 tbsp italian herbs
- dash of coconut milk
- salt and pepper to taste
Heat a large pot over medium to high heat. Add the olive oil. Add the onions and garlic and sauté till fragrant.
Next add the vegetables, vegetable stock and herbs. Reduce heat, cover and cook until the vegetables are tender about 10 -15 minutes. Let cool slightly and place everything in a blender and blend until smooth and creamy. Add the coconut milk and blend in. Season with salt and pepper to taste.