Description
This vegetable soup without tomatoes is a heartwarming, healthy option packed with vegetables like sweet potatoes, zucchini, and broccoli. It’s perfect for those who want a comforting and low-histamine dish, offering a flavorful alternative without tomatoes or beans. The creamy texture comes from plant milk, making it an ideal light lunch or dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ white onion, diced
- 1 celery stalk, diced
- 2 medium carrots, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 garlic cloves, minced
- 2 medium sweet potatoes, peeled and diced
- 1 cup broccoli, diced
- ½ cup corn (fresh or frozen)
- 1 cup zucchini, diced
- 2 cups vegetable broth
- ½ cup plant milk or coconut milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper (optional)
- Fresh parsley, to garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add diced onion, celery, and carrots, and sauté for 4-5 minutes, or until softened.
- Add minced garlic, thyme, parsley, diced sweet potatoes, broccoli, zucchini, and corn to the pot. Stir and cook for an additional 4-5 minutes.
- Pour in vegetable broth and bring to a boil. Once boiling, reduce heat and add plant milk or coconut milk. Let the soup simmer for 18-20 minutes, or until vegetables are tender.
- Ladle about a third of the soup into a blender and blend until smooth. Return the blended soup to the pot and stir to thicken.
- Serve the soup in bowls, garnished with fresh parsley.
Notes
- Ensure that sweet potatoes are peeled, as the skin can be tough.
- Dice all vegetables into similar-sized pieces for even cooking.
- For a thicker soup, reduce the vegetable broth or blend more of the soup.
- For added flavor, try seasoning with extra herbs or a pinch of paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 20g
- Sodium: 365mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 13g
- Protein: 11g
- Cholesterol: 0mg