Description
A comforting and hearty pureed vegetable soup featuring creamy potatoes, tender cauliflower, sweet carrots, and corn. This thick, creamy soup is easy to make using simple ingredients and an immersion blender, perfect for a nourishing lunch or dinner that the whole family will enjoy.
Ingredients
Scale
Vegetables
- 2 medium potatoes (sweet or russet or one of each)
- ½ head of cauliflower
- 5 large carrots (or 2 cups baby carrots)
- ¾ bag of frozen corn
Seasonings
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Dice the potatoes into small pieces to ensure even cooking. Rinse the cauliflower and separate into florets. Peel and chop the carrots if using large ones.
- Boil Vegetables: Place diced potatoes, cauliflower florets, and carrots in a pot with enough water to cover them. Bring to a boil over medium heat and cook for 15 to 20 minutes until vegetables are soft.
- Add Corn: With about 10 minutes remaining in the boiling time, add the frozen corn to the pot so it can cook and thaw along with the other vegetables.
- Drain and Reserve Cooking Water: Once vegetables are tender, drain excess water into a bowl and keep it for thinning the soup later as desired.
- Puree Vegetables: Use an immersion blender directly in the pot to purée the cooked vegetables until smooth. If the soup is too thick, add back about 1 cup of the reserved cooking water to reach desired consistency. Alternatively, transfer vegetables to a food processor or blender and puree, adding water as needed.
- Season Soup: Stir in garlic powder, salt, and pepper to taste. Mix thoroughly and remove the pot from heat.
- Serve: Ladle the warm soup into bowls. Optional toppings include sriracha, red pepper flakes, or nutritional yeast to enhance flavor. Enjoy immediately or refrigerate for 3 to 5 days.
Notes
- This soup is thick and creamy, making it very satisfying and comforting for any season.
- Toppings like herby croutons or crusty bread make excellent accompaniments.
- The soup keeps well refrigerated and can be eaten cold or reheated.
- Feel free to swap in different vegetables or adjust seasonings to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 138 kcal
- Sugar: 6 g
- Sodium: 100 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.24 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
