Creamy Vegetable Soup – With Broccoli, Potatoes & Carrots

At least once a week there’s a soup recipe on the weekly meal plan. Like this vegetable creamy soup. It is cooked quickly. And consists of simple healthy ingredients.

I love all kinds of soup recipes. They are easy to cook. Mostly you only need a few not too crazy, hard to find to buy ingredients. To spare time and have a healthy homecooked meal ready, I like to cook soups in advance. You can keep it in the fridge for up to 3 days. So you just have to heat it up, when you want to eat. Also, I often cook a larger batch, so I can put some servings into the freezer. It’s not that bigger effort. And you have a home-cooked healthy meal you’ll only have to heat up on a busy day.

This creamy vegetable soup is made with broccoli, carrots, celery root, potatoes, kohlrabi, spring onions, and zucchini and it’s super delicious and filling. The classic combination of the vegetables tastes hearty and earthy.

Enjoy!

Recipe (4 servings):

2 big potatoes
1 broccoli (ca. 500g)
½ celery root
½ kohlrabi
2 spring onions (or: 1 leek)
2 carrots
1 zucchini (courgette)
some salt – to your own taste
some pepper – to your own taste
2 tbsp soup powder/vegetable bouillon powder soup
1 liter of water
200ml plant-based milk
2 tbsp olive oil
2 stems of parsley

Peel the potatoes and cut them into small cubes. Also, cut the broccoli into pieces. Cut off the peel of the celery root and cut the celery root into pieces. Then wash the carrots and also cut them into pieces. Peel and cut the zucchini (courgette). Finally, cut the spring onions into small pieces.

In a big pot heat the olive oil and sauté the carrot pieces and the celery root pieces until they get slightly golden. Add the zucchini, kohlrabi, spring onions, and potato pieces. Stir every now and then and let it roast a little bit. Then add the broccoli pieces into the pot. Stir and let everything roast for about 5 more minutes. Then add the water to the pot.

Stir in salt, pepper, and soup powder and put a lid on the pot. And let the soup simmer on medium heat for about 15 minutes.

Take two ladlefuls out of the pot into a bowl. Mix this with the plant-based milk and blend this mixture until it is nice and smooth. Then put it back into the big pot and stir everything together.

In the end, taste the soup and add some more salt or pepper to your own taste. When you think the soup is a little bit too thick, add a little bit more water.

Before serving the soup, finely chop the parsley and put it on top of the soup.