Creamy Vegetable Soup

Ingredients

• 1 large Yellow Onion (peeled and diced)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 3 medium Potatoes (peeled (optional) and cubed ½‑inch)
• 4 cloves Garlic Cloves (minced)
• 1 tsp Fresh Thyme (fresh leaves, chopped)
• 4 cups Vegetable Broth (low‑sodium)
• 1 cup Frozen Corn Kernels (no need to thaw)
• 1 cup Frozen Peas (no need to thaw)
• 1 cup Milk (whole, oat, almond or any preferred milk)
• to taste Salt
• to taste Black Pepper
• 2 tbsp Fresh Parsley (chopped for garnish)

Instructions

1. Prep the vegetables

   Peel (if desired) and cube the potatoes, dice the onion, carrots, and celery, and mince the garlic. Keep everything roughly the same size for even cooking.

   Time: PT15M

2. Cook the mirepoix

   Heat the large pot over medium heat, add a drizzle of oil, then add the onion, carrots, and celery. Season with a pinch of salt and pepper and sauté until the vegetables are soft and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add potatoes, garlic, and thyme

   Stir in the cubed potatoes, minced garlic, and chopped thyme. Season again with a little salt and pepper and cook for 2 minutes to release the garlic aroma.

   Time: PT2M

   Temperature: medium heat

4. Add broth and simmer

   Pour in 4 cups of vegetable broth, increase heat to bring the mixture to a boil, then lower to low heat, cover, and let simmer for 20 minutes until the potatoes are fork‑tender.

   Time: PT20M

   Temperature: low heat

5. Test potato tenderness

   Use a fork to pierce a potato cube; it should glide through like butter. If not, simmer a few minutes longer.

   Time: PT2M

6. Blend part of the soup

   Scoop out about half of the soup (including some chunky pieces) into a bowl. Using an immersion blender, blend the remaining soup in the pot until smooth and creamy, leaving some texture if desired.

   Time: PT5M

7. Finish with peas, corn, and milk

   Return the blended soup to the pot, add the frozen peas, corn, and milk. Stir and heat over medium heat for about 5 minutes until the vegetables are heated through and the soup is creamy. Adjust seasoning with salt and pepper.

   Time: PT5M

   Temperature: medium heat

8. Garnish and serve

   Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g