As the temperatures drop, we tend to crave the comforting warmth of a bowl of soup. There’s nothing quite like a hearty bowl of vegetable soup to soothe the body and the soul! Whether you’re seeking a comforting companion for a chilly evening, a nutrient-packed lunch, or a delightful appetizer to share with loved ones, this vegetable soup is the perfect choice.
If you’re a “lazy cook” like me, you can simply throw all of the ingredients, minus the cream, into an instant pot or crock pot. Once the veggies are soft you’ll complete the instructions as listed below.
I love to make large batches of soup to portion out for lunches during the week, or to freeze for future use.
Ingredients:
- 4 garlic cloves, minced
- 2 carrot, peeled, grated
- 2 red bell pepper, chopped
- 2 tbsp. coconut oil
- 2 medium onion, diced
- 3 Tablespoons ginger, minced
- 2 large zucchini, chopped
- 2 tbsp. curry powder (or more to taste)
- 4 cups (500ml) chicken or vegetable broth
- 2 tomato, chopped
- 2/3 cup (80ml) plant- or dairy-based cream
Instructions:
- In a large pot, heat oil and sauté the onion. Add the minced ginger and garlic then continue for 2-3 more minutes.
- Add the peeled and grated carrot and sauté for about 2 minutes, stirring occasionally. Add the chopped peppers and zucchini. Cook the vegetables for about 5 minutes, season with curry powder and mix well.
- Next, pour in the broth and bring to a boil. Cook covered for about 10 minutes until the vegetables are soft. In the meantime, add the chopped tomatoes. Season with salt.
- Once vegetables are cooked, take off from heat and blend using a hand blender. Add in the cream, season for taste, mix well and serve.
Makes 6 servings
Nutrition Info:
Calories: 133 Protein: 3g Carbs: 27g Fat: 9g
