Creamy Blended Vegetable Soup
This creamy blended vegetable soup is super easy, loaded with vegetables, and delicious!
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6 to 8
Ingredients
- 2 tablespoons grapeseed oil (or extra-virgin olive oil)
- 2 cups (300g) diced yellow onion
- 1 tablespoon minced garlic (3 cloves)
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/4 cup diced celery
- 2 cups roughly chopped zucchini (about 2 zucchini)
- 2 cups chopped cauliflower florets
- 7 cups vegetable broth
- 4 cups (480g) halved green beans
- 4 cups broccoli florets (about 1 head of broccoli)
- 1/4 cup blanched slivered almonds
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon fresh lemon juice, plus more to taste
Instructions
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In a large pot over medium-high heat, warm the oil and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes until the onions are soft and translucent. Add in the celery and zucchini, and sauté for about 5 minutes until softened. Add the cauliflower and vegetable broth, and 1/2 teaspoon salt, and increase the heat to high and bring to the boil. Reduce the heat to medium, and simmer, uncovered, for about 10 minutes until the cauliflower is just softened. Add the green beans, the broccoli, and the remaining 1/4 teaspoon of salt, and simmer for 3 to 5 minutes further until the beans and broccoli are al dente but still vibrant green. Remove the pot from the heat, stir in the almonds and allow them to soak in the soup for about 10 minutes while the soup cools a bit.
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Transfer the soup to your blender in batches and blast on high for 30 to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the pot and warm over low heat. Season with salt and pepper to taste, and stir in the lemon juice.
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To serve, ladle the soup into bowls, and serve with a scoop of cooked grain or a piece of crusty bread.
Recipe Notes
Photo by Trent Lanz; styling by Alicia Buszczak
Comments 15
Aw, thanks Olive.
You ROCK!
I am on stage one of the body ecology diet. Can I leave out the nuts? It is my understanding that they are not allowed.
Thanks!
Hey Lindsey,
The nuts are totally optional and the soup tastes absolutely delicious without them.
Isn’t Body Ecology AMAZING?
I owe my health to that eating regime.
Are you feeling better?
I would love to hear how you are doing 🙂
Loved this soup! Super easy to make, and I agree about it being a great cold, morning soup. I didn’t have any veggie broth on hand, and used filtered water with cilantro and parsley, and it still tasted great! Reminds me of another broccoli soup that I love! Will definitely make again!
This soup is so simple and yet really nourishing and tasty. So glad you enjoyed it.
Putting the cilantro and parsley in is a wonderful addition! Thanks for sharing 🙂
It’s time to replace salads with soups as it’s getting brrr-cold, about to start my Sunday batch cooking with this soup!
Great!
Can’t wait to hear what you think 🙂
I am heading back to Australia in a few weeks.
Can’t wait to make some yummy soups with my family.
this soup is. SO. GOOD. i added some fresh basil and used almonds instead of cashews. i cant wait to eat it all week long!
thank you!
Yes, almonds are AMAZING in this soup, and a lot more alkaline and healthy. So glad you enjoyed this soup.
This soup was so unbelievably delicious and easy to make. I used the cashews and ate for lunch with a scoop of quinoa. Perfect for this freezing Wisconsin weather.
I am so glad you enjoyed it. Try the Cream of Cauliflower and the Cream of Spinach soup. SOOO good too.
do you just add the nuts when blending? or simmer with soup?
You add the nuts at the very end right before blending. Sorry for any confusion. Enjoy 🙂
What about the green beans? When are those added?
I’m so sorry Lisa, you put the beans in with the broccoli. I’ve amended the recipe.