Vegan Blended Veggie Get Better Soup
Nourish your body and soul with this comforting Vegan Blended Veggie Get Better Soup, a wholesome bowl of plant-based goodness designed to brighten your day. Packed with nutrient-rich vegetables like sweet potato, zucchini, carrots, and celery, this creamy soup features a golden boost of turmeric for a touch of anti-inflammatory power. Simmered in a fragrant vegetable broth with a hint of thyme and blended with velvety coconut milk, it’s the ultimate one-pot recipe for immune support or simply a cozy meal. Finished with a squeeze of fresh lemon juice for brightness and garnished with parsley, this quick and easy vegan soup is perfect for healing, warming up on a chilly evening, or enjoying year-round as a healthy comfort food option. Ready in just 45 minutes, it’s a flavorful way to fuel your day.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 cloves (minced) garlic cloves
- 3 medium (chopped) carrots
- 2 stalks (chopped) celery stalks
- 1 medium (chopped) zucchini
- 1 medium (peeled and chopped) sweet potato
- 6 cups vegetable broth
- 1 leaf bay leaf
- 1 teaspoon (or 1 sprig) fresh thyme
- 1 teaspoon turmeric powder
- 1 teaspoon (adjust to taste) kosher salt
- 0.5 teaspoon black pepper
- 1 cup unsweetened coconut milk
- 1 tablespoon (freshly squeezed) lemon juice
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chopped carrots, celery, zucchini, and sweet potato. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.
Pour in the vegetable broth, and add the bay leaf, thyme, turmeric powder, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 20 minutes, or until all the vegetables are very tender.
Remove the bay leaf and thyme sprig (if using a whole sprig).
Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, work in batches to blend the soup in a high-speed blender, then return it to the pot.
Stir in the unsweetened coconut milk and freshly squeezed lemon juice. Adjust seasoning with additional salt or pepper, if needed.
Heat the soup gently for 2-3 minutes, stirring occasionally, to warm it through.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 6626 mg | 288% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 65.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1037 mg | 80% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 5488 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
