I love a good bowl of comforting soup—there’s nothing that beats it! But who wants canned soup? Homemade soup is where it is at, and it doesn’t need to be complicated. This Creamy Vegetable Soup is easy, healthy, and great for meal prep or to make ahead and freeze for future meals.

❤️ Why You’ll Love Creamy Vegetable Soup

• Creamy: This vegetable soup is so creamy. This comes from the coconut milk, so this soup is entirely vegan.
• Healthy: Homemade soup is so good for you and a great way to get a healthy serving of veggies into your diet.
• Meal Prep: Meal prep this Creamy Vegetable Soup on Sunday and have it as an easy lunch to grab and enjoy on the busiest days.

🍲 Ingredients

Turmeric – Turmeric is so flavorful and adds a kick of flavour to any recipe. I like to use it in golden milk as well, and this turmeric ginger chia tonic is also a great way to get a dose of this magic ingredient. For this recipe, I used Nature’s Way Turmeric Powder. Nature’s Way is one of my favorite, staple brands, and I always trust using their products in my cooking or to keep me healthy!

Chickpeas – Chickpeas are a healthy and budget-friendly protein source. They are also so versatile. You can blend them into homemade hummus or add them to salads or to any dish like this Harissa Chicken. They are also high in fiber, which is great for digestion.

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👩‍🍳 How to Make Creamy Vegetable Soup

1. To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 5 minutes or until translucent.  Into the pot, add your carrots, celery, garlic, ginger and potatoes.  Cook them for 5 minutes, stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.  Add your zucchini and cook for 5 more minutes.  Stir often.
2. Move the browned veggies to the sides of the pot and add your vegetable stock paste.  Cook for 1 minute before stirring and combining and coating the mixture. Go ahead and add your salt + pepper, turmeric, chili flakes, cauliflower, and butternut squash.  Stir till everything is well coated.
3. Increase heat to high, add your water and bay leaves (you want to cover the vegetables, so you may need more than recommended).  Stir the vegetable, bring to a boil, then simmer with the lid on for 25 minutes or until the potatoes are fork-tender.
4. While your soup is simmering, prepare your chickpeas.  To a large pot, add all your ingredients and cook on medium-high heat for around 5 minutes with the lid on.  Remove the lid, increase heat to high and cook for around 5-6 minutes.  Stir often to avoid burning.  You want to crisp them up as much as possible, but don’t overdo it, a slight crunch/softness is quite nice in this soup.
5. Once the potatoes are tender, add the coconut milk and lime to the pot.  Stir till well combined and remove from heat.  You can enjoy chunky, blended or half and half, the choice is yours.
6. Before plating, check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro and a drizzling of olive oil.

🗒 Tips and Tricks

• Blend: You can either blend, half-blend, or leave as is if you like it chunky. Whatever you prefer in the texture.
• Acidic Balance: A squeeze of lemon juice or a splash of vinegar can brighten the flavors.
• Fresh Herbs: Garnish with fresh herbs like parsley, cilantro, or chives just before serving.

🗒 Variations

If you like this Creamy Vegetable Soup, try one of these veggie-froward soups:

• Vegetable Soup with Dumplings
• Vegetable Orzo Soup
• Creamy Vegetable Alphabet Soup

🗒 Best served with

• Fluffy Greek Pita
• Tomato Fritters
• Greek Cobb Salad

👝 How to Store Leftovers

Store leftovers in the fridge in an airtight container for up to 4 days. You can also freeze this soup, once cooled, in an airtight container for up to 3 months.

🤔 Common Questions

Creamy Vegetable Soup

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This super easy and Creamy Vegetable Soup recipe can be made in one pot and is a great way to keep your body healthy this fall.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Soup

Cuisine Vegan

Servings 5

Ingredients

  

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• 2 tbsp. olive oil
• 1 large white onion finely chopped
• 3 medium-sized carrots roughly chopped
• 3 celery stalks roughly chopped
• 3 large garlic cloves finely chopped
• 2- inch cube of fresh ginger grated or finely chopped
• 2 medium-sized potatoes roughly chopped
• 1 large zucchini roughly chopped
• 1-2 tbsp. vegetable stock paste
• 2 1/2 tsp Nature’s Way Turmeric†
• season to taste
• 1/2 tsp chili flakes
• 1/2 head of a medium-sized cauliflower cut into florets
• 1/2 a small butternut squash cut into cubes
• 4-5 cups hot water
• 2 bay leaves
• 1 400 ml can coconut milk
• Juice of half a lime

For the Chickpeas (OPTIONAL):

• 1 400 ml can chickpeas washed and dried
• 1 tbsp. olive oil
• 1 tsp. ginger powder
• season to taste
• Juice of half a lime
• 1 tsp Nature’s Way Turmeric Powder†

For serving:

• cilantro and olive oil

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Instructions

 

• To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 5 minutes or until translucent.  Into the pot add your carrots, celery, garlic, ginger and potatoes.  Cook them for 5 minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.  Add your zucchini and cook for 5 more minutes.  Stir often.
• Move the browned veggies to the sides of the pot and add your vegetable stock paste.  Cook for 1 minute before stirring and combining and coating the mixture. Go ahead and add your salt + pepper, turmeric, chili flakes, cauliflower and butternut squash.  Stir till everything is well coated.
• Increase heat to high, add your water and bay leaves (you want to cover the vegetables, so may need more than recommended).  Stir vegetable, bring to a boil then simmer with the lid on for 25 minutes or until potatoes are fork-tender.
• While your soup is simmering, prepare your chickpeas.  To a large pot add all your ingredients and cook on medium-high heat for around 5 minutes with the lid on.  Remove the lid, increase heat to high and cook for around 5-6 minutes.  Stir often to avoid burning.  You want to crisp them up as much as possible but don’t overdo it, a slight crunch/softness is quite nice in this soup.
• Once potatoes are tender, add the coconut milk and lime to the pot.  Stir till well combine and remove from heat.  You can either enjoy chunky, blended or half and half, the choice is yours.
• Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro and a drizzling of olive oil.

Notes

This soup will last up to one week in a tight-sealed container in the fridge.

It will also freeze well! Cool completely, transfer to tight-sealed container.  It will last up to 2-3 months.

Chickpeas are best to enjoy immediately but will last up to 2 days on the kitchen counter, covered or 5 days in the fridge in tight-sealed jar.  Note, they will lose their crunch in the fridge.

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