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Pureed Vegetable Soup Recipe

Pureed Vegetable Soup Recipe

A creamy, comforting, and nutrient-rich pureed vegetable soup made with seasonal veggies, herbs, and a touch of garlic , perfect for cozy dinners or light lunches. Smooth, flavorful, and easy to digest!
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4
Course: Healthy Soup
Cuisine: International
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 large carrots chopped
  • 2 celery stalks chopped
  • 1 medium potato peeled and chopped
  • 1 zucchini chopped
  • 1 cup cauliflower florets
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric optional
  • 1/4 tsp chili flakes optional
  • 4 cups vegetable broth
  • 1/2 cup coconut milk optional for creaminess
  • Fresh parsley or chives for garnish

Equipment

  • 1 Large pot or Dutch oven
  • 1 Immersion blender or countertop blender
  • 1 Chopping board and knife
  • 1 Wooden spoon or ladle

Method
 

  1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic and sauté for about 3–4 minutes until translucent and fragrant.
  2. Add veggies: Stir in the chopped carrots, celery, potato, zucchini, and cauliflower. Season with salt, pepper, turmeric, and chili flakes if using. Cook for another 5 minutes, stirring occasionally.
  3. Simmer with broth: Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and let it cook for 20–25 minutes, or until all the vegetables are very tender.
  4. Blend until smooth: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a countertop blender. Blend until silky smooth. (Always be cautious blending hot liquids.)
  5. Add coconut milk: Stir in the coconut milk for extra creaminess. Adjust salt and pepper to taste.
  6. Serve and garnish: Ladle the soup into bowls and top with fresh chopped parsley or chives. Serve with a slice of whole grain or sourdough toast if desired.

Notes

This soup freezes beautifully. Store in an airtight container for up to 3 months or refrigerate for 4–5 days. Reheat gently on the stovetop.
Pureed Vegetable Soup Recipe
Pureed Vegetable Soup Recipe