This Healthy Creamy Vegetable Soup is perfect for cold winter days and curing the winter cold or flu.
While living in Europe during my exchange student and newlywed life, I realized that most Swiss people have a rotation of about 10 meals that they make throughout the month. Each and every one of these meals has been perfected throughout the years and is absolutely delicious. Even though I like change and to get creative with dinner, this is really a smart way to go on busy evenings filled with sports, homework, and life in general.
This soup was on regular rotation in my host family’s home. My host father would always make enough for about 3 full meals. There was always a big hunk of Gruyere cheese to be freshly grated over the top and warm apple tart for dessert. You never had this soup without finishing off the meal with a slice of apple tart.
Even though the fresh apple tart has not made its way into regular rotation, this soup has. It is easy to make, flavorful, and most importantly healthy. With little added fat, you won’t feel guilty about a second bowl (or in my case- eating for breakfast!).
This recipe makes a lot of soup. Like so much that you need to use to large pots if you do not have a stock pot, but it freezes beautifully in large ziploc bags. If you have time and want to really impress your family, make a loaf of this perfect No Knead Bread or these mini Heart Apple Pies.
- 1/2 cup of butter (1 stick) or olive oil
- 1 large onion
- 1 head of garlic
- 4 medium red potatoes , peeled and diced
- 2 zucchinis , diced
- 2 yellow squash , diced
- 1 medium cauliflower , diced
- 2 cups peeled and sliced carrots
- 1/2 large cabbage , sliced
- 1/2 celery root , peeled and diced OR 2 cups sliced celery
- 6 cups chicken or vegetable broth
- 1 teaspoon salt
- 2 teaspoons ground pepper
- 1 tablespoon cumin
- 1 teaspoon harissa (if you like it spicy)
- Heavy whipping cream and grated Gruyere Cheese for serving
Heat butter or olive oil in a large stock pot.
Add onions and garlic and sauté until onions become translucent, about 3 minutes.
Add remaining vegetables and sauté for about 3 minutes.
Pour over chicken broth and enough water to fill pot 3 inches above vegetables.
Add seasoning and stir to combine.
Bring pot to a boil then reduce heat to medium low heat.
Simmer until all vegetables are falling apart, about 40 minutes.
Once cooked, transfer vegetables and broth to a blender and blend until smooth or use an immersion blender to puree. *If using blender method, this will take several batches.
Serve immediately with freshly grated cheese and a tablespoon of cream, but this is optional.
To freeze, allow soup to cool completely then store in large ziplock bags or tupperware.