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creamy vegetable soup in a white bowl with spoon and cloth placed on ceramic.

Creamy Vegetable Soup

Creamy vegetable soup is a warming, cozy and tasty dish to devour especially during the winter. This vegan soup is perfect to have for lunch or dinner. It is perhaps a great way to sneak in as many vegetables as possible to ensure fussy kids eat their healthy meals without any fuss.
5 from 1 vote
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Course: dinner, lunch, Soup
Cuisine: universal
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 356kcal
Author: Geetha

Video

Ingredients

1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

  • 2 tablespoon Oil
  • 132 gms (or) 1cup (or) 1 large Onion chopped
  • 1 Teaspoon (or) 2 cloves Garlic finely chopped
  • 1 Teaspoon (or) ½ inch Ginger finely chopped
  • 175 gms (or) 1 cup (or) 2 medium Potatoes chopped
  • 87 gms (or) ½ cup Celery chopped
  • 75 gms (or) ½ cup (or) 2 medium size Carrots chopped
  • 70 gms (or) ½cup Cauliflower flrets chopped
  • 117 gms (or) ¾ cup Butternut Squash chopped
  • 49 gms (or) ⅓ cup Frozen Green Peas thawed
  • Salt as required
  • Pepper as required
  • 1 Teaspoon Ground Cumin (Cumin Powder)
  • 1 Tablespoon Plain Flour (Self-Raising Flour)
  • 400 ml (or) 1 ⅔ cups Coconut Milk
  • 400ml (or) 1 ⅔ cups Vegetable Stock
  • handful Coriander chopped

Instructions

  • Heat the oil in a pot over medium-low heat.
    2 tablespoon Oil
  • Once the oil is hot, sauté onion, carrot, potato, garlic and ginger for 5-7 minutes or until the onion turns soft and translucent. 
    132 gms (or) 1cup (or) 1 large Onion, 1 Teaspoon (or) 2 cloves Garlic, 175 gms (or) 1 cup (or) 2 medium Potatoes, 75 gms (or) ½ cup (or) 2 medium size Carrots, 1 Teaspoon (or) ½ inch Ginger
  • Add the diced celery, squash, cauliflower florets and cook for 10 minutes until the vegetables start to soften.
    87 gms (or) ½ cup Celery, 117 gms (or) ¾ cup Butternut Squash, 70 gms (or) ½cup Cauliflower flrets
  • Add the green peas, salt, pepper, ground cumin, flour and mix well.
    49 gms (or) ⅓ cup Frozen Green Peas, Salt, Pepper, 1 Teaspoon Ground Cumin (Cumin Powder), 1 Tablespoon Plain Flour (Self-Raising Flour)
  • Now add vegetable stock and mix well.
    400ml (or) 1 ⅔ cups Vegetable Stock
  • Close the pot with a lid and simmer for 10 minutes.
  • After 10 minutes, take the lid off the pot. Stir in the coconut milk and continue boiling for a couple of minutes.
    400 ml (or) 1 ⅔ cups Coconut Milk
  • Finally, add the chopped coriander.
    handful Coriander
  • Enjoy the delicious piping hot vegan vegetable soup with bread or any side dish of your choice.

Notes

Dice the hard vegetables such as a carrot and a potato into small cubes or rounds to speed up the cooking process. Big chunks of vegetables take quite a long time to soften.
Always cook the hard vegetables first followed by the soft vegetables. Never cook hard and soft vegetables together. 
Adding the salt while cooking the vegetables helps to bring the moisture out of the vegetables quickly, so the cooking process speeds up as well.
Blend the soup as smooth as you can for the fussy kids if they struggle to eat food with different textures.
Flour acts as a thickening agent so try not to skip it.
   

Nutrition

Calories: 356kcal | Carbohydrates: 25g | Protein: 5g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 477mg | Potassium: 750mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6748IU | Vitamin C: 30mg | Calcium: 71mg | Iron: 5mg
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