Description
This irresistible one pot creamy vegetable soup is a cozy, healthy comfort meal packed with carrots, potatoes, spinach, and a creamy broth. Perfect for busy weeknights, meal prep, or a vegetarian dinner idea, it’s a one-pot wonder full of flavor and warmth.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 large carrots, diced
2 ribs celery, chopped
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1 cup heavy cream or half and half
1 cup frozen peas
1 cup frozen corn
2 cups fresh spinach
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Heat olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking until they begin to soften, about 5 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add the diced carrots and potatoes to the pot. Pour in the vegetable broth and season with salt, pepper, and thyme. Bring everything to a boil.
4. Reduce the heat and let it simmer for 15 to 20 minutes, until the carrots and potatoes are tender.
5. Stir in the heavy cream or half and half and let it simmer for 5 minutes to allow the flavors to meld.
6. Add frozen peas, corn, and spinach. Stir gently until the spinach wilts and the vegetables are heated through.
7. Taste and adjust seasoning as needed before serving.
Notes
This soup can be made dairy-free by using coconut cream instead of heavy cream.
Leftovers taste even better the next day and freeze well for future meals.
Use a potato masher to lightly mash some of the vegetables in the pot for a thicker texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 610mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg