Creamy Vegetable Soup
This nourishing one-pot soup is loaded with hearty vegetables, creamy cannellini beans, and gut-supportive chicken bone broth. Blended just enough for a comforting texture, it’s finished with fresh herbs, a hint of honey, and a splash of almond milk for richness—no cream needed. Perfect for a cozy weeknight dinner or meal prep staple!
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
19
Serves: 5
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Yellow Onion, Chopped
- 1 Tbsp1 Tbsp1 Tbsp Garlic, Minced
- 1 Tbsp1 Tbsp1 Tbsp Italian Seasoning
- 1 bunch1 bunch1 bunch Celery, Chopped, including leaves
- 3 whole3 whole3 whole Carrots, Chopped
- 1 whole1 whole1 whole Potatoes, Russet, Peeled & chopped
- 16.9 fl oz16.9 fl oz16.9 fl oz Chicken Bone Broth, Kettle & fire or veggie broth
- 15 oz15 oz15 oz Cannellini Beans, Rinsed & drained
- 1 cup1 cup1 cup Water
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 2 Tbsp2 Tbsp2 Tbsp Dill, Fresh, Chopped
- 2 Tbsp2 Tbsp2 Tbsp Parsley, Fresh, chopped
- 0.5 tsp0.5 tsp0.5 tsp Organic Turmeric - Primal Palate
- 1 cups1 cups1 cups Peas, Frozen
- 1 tsp1 tsp1 tsp Honey
- 0.25 cup0.25 cup0.25 cup Nutritional Yeast
- 0.333 cup0.333 cup0.333 cup Almond Milk
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Sauté the base: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add aromatics: Stir in the garlic and Italian herb blend (if using) and cook for another 1–2 minutes until fragrant.
- Add the hearty veggies: Toss in chopped celery (leaves included), carrots, and potato. Stir to coat everything in the aromatics.
- Pour in the broth: Add chicken bone broth, cannellini beans, and filtered water. Stir well and bring to a boil.
- Season: Once boiling, season with sea salt, black pepper, fresh dill, parsley, turmeric, and any other spices you enjoy (like thyme, paprika, or red pepper flakes for heat).
- Simmer: Reduce heat to low, cover partially, and simmer for about 25 minutes, or until vegetables are tender.
- Blend for creaminess: Using an immersion blender, partially blend the soup just a few times to create a creamy, yet still chunky, texture. (You can also scoop out a few cups to a blender and pulse, then return to the pot.)
- Final add-ins: Stir in frozen peas, additional dill to taste, honey, nutritional yeast, and almond milk. Adjust salt and pepper as needed.
- Final simmer: Bring the soup back to a gentle boil for a few minutes to let it thicken slightly, then remove from heat.
- Serve:Ladle into bowls and top with extra black pepper, fresh herbs, or a drizzle of olive oil. Enjoy with crusty bread or crackers on the side!
Notes
herbs can be substituted for dry, start with 1/2 tbsp if using dried herbs and add more to taste. Adjust salt & pepper to taste & add more if needed before serving.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 261 |
| Fat: | 7 g |
| Carbohydrates: | 36 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 459 mg |
| Fiber: | 9 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.