Ingredients
- ¼ cup salted butter
- ½ cup chopped yellow onion
- 2 minced garlic cloves
- 2 cups chopped russet potato
- 2 ½ cups broth
- 1 lb frozen or fresh vegetable - cauliflower, squash, asparagus, broccoli, corn or carrots
- 1 tsp dried thyme - or Italian seasoning
- 1 tsp salt
- ½ tsp ground black pepper
- ¾ cups heavy cream - or coconut milk
Instructions
- Heat a large pot over medium-high heat. Add ½ cup chopped yellow onion and cook for about 5 minutes, until softened. Add 2 minced garlic cloves and cook for an additional 30 seconds until fragrant.
- Add 2 cups chopped russet potato, 1 lb of frozen or fresh vegetables (like cauliflower, squash, asparagus, broccoli, corn, kale, or carrots), and 1 tsp dried thyme (or 1 tsp Italian seasoning), 1 tsp salt, and ½ tsp ground black pepper. Cook for about 5 minutes, stirring occasionally.
- Pour in 2 ½ cups of broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Let it simmer for about 10 minutes, or until the potatoes and vegetables are soft when poked with a fork. Stir occassionally and lower the heat if necessary.
- Now scoop half of the soup mixture into a blender or food processor and blend until creamy, about 1-2 minutes. Pour into a bowl then repeat steps with the second half.
- Add the blended soup back to the pot and stir in ¾ cup heavy cream (or coconut milk). You can serve it as-is or gently heat back on the stove for 1-2 minutes. Now it’s ready to serve!
Recipe Notes:
the nutrition info below is for cauliflower soup. Each veggie will vary.
Nutrition Info
Calories: 360kcal | Carbohydrates: 25g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 1311mg | Potassium: 738mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1336IU | Vitamin C: 61mg | Calcium: 81mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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