This Creamy Vegetable Medley Soup is a comforting, nutritious blend of colorful vegetables including carrots, sweet potatoes, zucchini, and bell pepper, all simmered to perfection in a creamy base. It’s both light and filling, with low-fat cream adding a touch of richness without too many extra calories. Ideal for chilly days or when you want something cozy and wholesome, this soup is great as a starter or even as a main course served with crusty bread.

Full Recipe:

Ingredients

• Onion: 1, chopped
• Sunflower oil: Enough for sautéing
• Garlic: 3 cloves, minced
• Carrots: 2, diced
• Sweet potatoes: 2, diced
• Zucchini: 2, diced
• Bell pepper: 1, seeded and chopped
• Water: Enough to cover vegetables
• Fresh parsley: Chopped (for garnish)
• Low-fat cream (10% fat): 200 ml
• Salt: 1 teaspoon
• Black pepper: ½ teaspoon

Steps to Make Creamy Vegetable Medley Soup

Step 1: Prepare the Base

1. In a large pot, heat a few tablespoons of sunflower oil over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Step 2: Add Garlic and Vegetables

1. Add the minced garlic to the pot and cook for 1-2 minutes until fragrant.
2. Add the diced carrots, sweet potatoes, zucchini, and bell pepper. Stir to coat the vegetables in the oil.

Step 3: Add Water and Seasonings

1. Pour enough water into the pot to cover the vegetables.
2. Stir in the salt and black pepper.
3. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes or until the vegetables are tender.

Step 4: Blend and Add Cream

1. Once the vegetables are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half the mixture.
2. Add the low-fat cream and stir well to incorporate. Heat the soup gently without bringing it to a boil, allowing the flavors to meld together for 5-10 minutes.

Step 5: Garnish and Serve

1. Taste and adjust seasoning if needed.
2. Ladle the soup into bowls and garnish with fresh parsley.
3. Serve hot with a sprinkle of black pepper on top if desired.

Nutrition Facts (Per Serving)

• Calories: ~180 kcal
• Protein: 3g
• Carbohydrates: 25g
• Fiber: 4g
• Sugars: 8g
• Fat: 8g
• Sodium: 420mg
• Vitamin A: 210% of Daily Value (DV)
• Vitamin C: 80% of DV
• Calcium: 6% of DV
• Iron: 8% of DV

Note: Nutritional values are approximate and may vary based on ingredient brands and specific quantities.

Frequently Asked Questions (FAQs)

1. Can I use other vegetables?
Yes! You can add or substitute vegetables such as cauliflower, broccoli, or butternut squash.

2. Is there an alternative for low-fat cream?
Yes, you can use coconut milk or almond milk for a dairy-free version, or full-fat cream for a richer soup.

3. How can I make the soup thicker?
If you prefer a thicker soup, reduce the amount of water added, or simmer the soup a bit longer after blending to thicken.

4. Can I make this soup vegan?
Yes, simply replace the low-fat cream with a plant-based cream, such as coconut or almond, and ensure the oil used is also plant-based.

5. How long will leftovers keep in the fridge?
The soup can last up to 3 days when stored in an airtight container in the refrigerator.

Tips for Making the Perfect Creamy Vegetable Medley Soup

• Use Fresh Ingredients: Fresh vegetables enhance the flavor and texture of the soup.
• Blend Carefully: For a creamier texture, blend all the vegetables, or only blend half for a mix of creamy and chunky.
• Adjust Seasoning: After adding cream, taste the soup to adjust salt and pepper as cream may dull the flavor slightly.
• Garnish Creatively: In addition to parsley, try garnishing with chopped chives, a sprinkle of Parmesan, or even a dollop of Greek yogurt for a tangy contrast.

Storage Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat until warmed through.
• Freeze: For longer storage, freeze the soup for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Reheat gently on the stove to prevent the cream from curdling. If the soup has thickened, add a bit of water or stock while reheating.

Conclusion

This Creamy Vegetable Medley Soup is a delightful, comforting recipe filled with fresh flavors and nourishing vegetables. It’s simple to make, versatile with various veggies, and can easily be tailored to suit dietary preferences. Whether you’re looking for a light starter or a wholesome meal, this soup will quickly become a favorite. Serve it with crusty bread, and enjoy a cozy, nutritious bowl that’s as satisfying as it is tasty!