|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 8g||30%|
|Total Sugars 8g|
|Vitamin C 11mg||53%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hot and comforting soups are great vehicles for high-quality nutrition on the quick. As easy as putting your favorite vegetables in a pot and cooking them in vegetable broth until tender, our soup features your favorite flavors guaranteed because you'll be the one choosing the ingredients. Ready in just 35 minutes, our pureed soup is great for kids—even babies on solids—and adults. It can be adjusted to your taste, made more luscious with the optional addition of cream, or left as a vegan soup without. Sweet potatoes, white potatoes, squashes of any type, zucchini, carrots, turnips, celery, and cabbage would be our suggestions, as they provide a lot of flavor and give the soup a lively orange hue that is simply lovely. Serve with a drizzle of Sriracha or add some fresh herbs if you're not keen on spicy food. A loaf of crusty bread and fresh butter can complement this easy soup and make it a wholesome meal.
This recipe makes approximately six servings of soup, but if you don't need that much, make the whole batch and freeze the rest for a future last-minute meal. No matter the vegetables you choose to use, we do recommend adding at least one small sweet onion, as it provides a bold but pleasant flavor and complements nicely the milder flavors of squash and potatoes. If you want to add a clove of garlic it will also give the soup some oomph, but it's not necessary if you don't have any at hand. This soup is a great way of repurposing all the odd bits and pieces of vegetables that you have in your fridge, as they all fit in this one-pot meal. If all the veggies you have at hand are green then, by all means, make your own green soup following the same method and proportions. If you'd like to make this soup creamier and keep it vegan you can add half a cup of full-fat canned coconut milk or replace four cups of the broth with plant-based milk. Soy or cashew would be your best bets for a silky texture.
Keep in mind that the trick to making this soup, or any soup, in a short time is chopping all of your ingredients in small homogenous pieces, so they all cook at the same rate in a similar time. Alternatively, spiralize all of the veggies that can be spiralized and chop the rest. Finally, blending hot liquids is a dangerous task, so we recommended that you use an immersion blender inserted into the pot, keeping kids and pets out of the kitchen. If you don't have an immersion appliance, then blend in small batches always putting a kitchen towel on top of the lid, pressing down gently while the blender is running.
6 cups chopped vegetables, such as sweet potatoes, white potatoes, squashes of any type, zucchini, carrots, turnips, celery
8 cups low-sodium vegetable broth, or chicken broth
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup heavy cream, optional
Sriracha, to taste, for garnish
Steps to Make It
Gather the ingredients.
In a large pot, combine the vegetables and broth. Bring to a simmer over high heat, reduce the heat, and simmer partially covered, until all of the vegetables are very tender.
Using an immersion blender, puree the soup until smooth, seasoning with salt and pepper.
Stir in the cream if desired, and serve hot in bowls, garnished with a tad of Sriracha, if desired.