Healthy Creamy Vegetable Soup
Author: Jackie
Ingredients
  • 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
  • water
  • 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
Instructions
  1. Heat butter or olive oil in a large stock pot.
  2. Add onions and garlic and sauté until onions become translucent, about 3 minutes.
  3. Add remaining vegetables and sauté for about 3 minutes.
  4. Pour over chicken broth and enough water to fill pot 3 inches above vegetables.
  5. Add seasoning and stir to combine.
  6. Bring pot to a boil then reduce heat to medium low heat.
  7. Simmer until all vegetables are falling apart, about 40 minutes.
  8. 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.
  9. Serve immediately with freshly grated cheese and a tablespoon of cream, but this is optional.
  10. To freeze, allow soup to cool completely then store in large ziplock bags or tupperware.