Creamy One-Pot Vegetable Soup (Vegan & Dairy-Free)
This creamy vegetable soup is made with simple vegetables, a little oil, water, and fresh herbs. Everything cooks in one pot before being blended into a smooth, velvety soup. No cream or milk is needed!
Ingredients
- 1 medium onion chopped
- 1 medium potato chopped
- 1 medium zucchini chopped
- 1 medium carrot chopped
- ¼ medium bell pepper chopped
- 1 celery stalk chopped
- 1 tablespoon cooking oil 15 ml
- 5 cups water 1,200 ml, approximately
- Salt to taste
- A few sprigs of fresh parsley or cilantro optional
Instructions
- Sauté the first vegetables. Heat the oil in a large pot over medium heat. Add the chopped onion, potato, and zucchini. Sauté for about 3 minutes, stirring occasionally.
- Add the remaining vegetables. Add the chopped carrot, bell pepper, and celery. Stir and cook for another minute to bring out their savory flavor.
- Add the water gradually. Pour in about 5 cups (1,200 ml) of water, adding it gradually until the vegetables are covered. You may need slightly less or more, depending on the size of your pot and the vegetables.
- For a thick, creamy soup, start with less water and add more if needed. It's easier to thin the soup after blending than to fix a watery consistency.
- Simmer until tender. Bring the soup to a gentle simmer, then cook for about 30 minutes, or until all the vegetables are soft and easy to pierce with a fork.
- Season with salt and fresh herbs. Add salt to taste. If you enjoy fresh herbs, add a few sprigs of parsley or cilantro. Both work well, but the herbs are entirely optional.
- Blend until smooth. Remove the pot from the heat and allow the soup to cool slightly. Blend thoroughly with an immersion blender until smooth and creamy. Alternatively, transfer it carefully to a regular blender in batches, following the blender manufacturer's instructions for hot liquids.
- Serve and enjoy. Ladle the soup into bowls and add your favorite toppings, if desired. Serve warm.
Notes
The vegetable measurements are approximate. You don't need to chop the vegetables perfectly because everything will be blended at the end.
Add water carefully. The amount of water makes a big difference to the final consistency. Start with enough to cover the vegetables and adjust as needed.
Don't skip the sautéing. A few minutes in oil helps develop the flavor before you add the water.
Blend thoroughly. Make sure the vegetables are completely soft before blending for the smoothest texture.
Adjust the seasoning at the end. Taste the soup after blending and add more salt or black pepper if needed.
Make it your own. Use parsley, cilantro, or no fresh herbs at all, depending on your preference.
