This vegetable soup recipe is so deliciously simple, and it’s totally vegan! Feel free to experiment with your favorite veggies and spices. A great meal prep recipe, because you can portion this soup and freeze it for later!
2 carrots chopped
2 celery stalks chopped
1 cup chopped onion
1/2 tsp dried thyme
16 oz frozen corn
3 garlic cloves minced
1 can of light coconut milk
2 tsp olive oil
1/2 tsp paprika
pepper (to taste)
1 red bell pepper diced
salt (to taste)
2 cups vegetable broth
1 white potato peeled & cubed
Sauté onion and garlic in olive oil. Season with salt & pepper.
Add potatoes, celery, carrots, & bell pepper. Cook until potatoes have softened, around 5 minutes.
Add broth, coconut milk, corn, paprika, and thyme.
Bring to a boil, then cover, turn down the heat, and simmer 15 minutes, until potatoes are tender.
Use an immersion blender, or blend in a food processor or blender until smooth.
Adjust seasonings to taste. Allow to cool.
Enjoy as is, or package in air-tight plastic storage containers freeze. Lay flat in freezer and stack to save space.
Before you’re ready to eat, thaw out overnight in fridge. Reheat over medium-low heat on the stove.
Serving: 1 cup,
yields about 8 cups servings