Easy Veggie Soup: A Nutritious and Delicious One-Pot Meal
Looking for a comforting dish that’s both satisfying and nutritious? This potato corn chowder recipe ticks all the boxes. Loaded with wholesome ingredients and simple to prepare, this easy veggie soup is perfect for busy weeknights, lazy weekends, and everything in between. Plus, it’s packed with enough hearty vegetables to keep you full and fueled throughout the day.
This easy veggie soup is so creamy and indulgent, you’d never guess it has more than an ENTIRE serving of vegetables in each cup! And, you only need 4 main ingredients to make it: potatoes, carrots, cauliflower, and corn. Use your blender to get the texture as smooth or as chunky as you like.
Best of all, at just 111 calories per serving, feel free to come back for seconds! It’s also suitable for almost any lifestyle—vegetarian, vegan, gluten free, nut free, and dairy free. I’ve also designed this recipe to be ultra-budget-friendly, so it’s perfect for meal prep. Using some frozen vegetables helps to cut down on cost, and potatoes are one of the most affordable veggies of all.
And, this easy veggie soup is perfect as a freezer meal! Once prepped, simply portion your soup and freeze so you’ve always got a healthy meal on-hand.
From Soup to Nuts
Okay, so I have a challenging relationship with vegetables. Honestly, it’s a one-sided relationship challenge, because veggies really love me. My body is SO happy when I consume them, but my belly and mind struggle to get on board with enjoying them. Still, they are a must. Luckily, soups are one way I can get LOADS of veggies into a condensed meal, like with this potato corn chowder!
Now, potatoes are a vegetable I actually have a hard time resisting. But, I just wish they were more of a superfood vegetable like broccoli or cauliflower… Still, they can provide nutritional value! More importantly, they can boost the deliciousness of whatever veggies I pair them with. And, there’s some superfood cauliflower in this recipe make it even more nutritious!
In this easy veggie soup, potatoes add the perfect creaminess! They help to bring out the natural sweetness of the cauliflower and carrots, making for an indulgently flavorful soup. I personally love to blend this easy veggie soup until it’s SUPER creamy! But, you could also blend it less so it stays chunky if you prefer. (Although, just sayin’, the veggies are sneakier in blended form…)
Ingredients
Let’s take a closer look at the four main ingredients that make this soup so special:
- White Potatoes. Creamy and comforting, potatoes are the hearty base of this soup. They’re rich in potassium and vitamin C, and they help support healthy muscle function and immune health. White potatoes are the “secret sauce” for that silky, chowder-like consistency.
- Carrots. Carrots add a natural sweetness and a subtle depth of flavor to the soup, while also being high in beta-carotene, vitamin A, and fiber, which can help support vision and digestive health. Carrots have a natural sweetness that balances the savory elements, making each spoonful delicious and satisfying!
- Frozen Cauliflower. Cauliflower has a mild taste which easily blends with other flavors, adding body and creaminess. It’s a cruciferous vegetable that’s high in antioxidants, fiber, and essential vitamins like C and K. This really helps boost the soup’s nutrition while giving it a velvety texture when blended.
- Frozen Corn. Corn, of course, brings its signature sweetness. In addition to adding nutrients like fiber, B vitamins, and minerals like zinc, it adds a comforting, chowder-like element that pairs really well with the potatoes.
How to Make This Easy Veggie Soup
- Combine & Boil Ingredients:
To a large pot over medium-high heat, add all ingredients and cover with water. Bring to a boil.
- Simmer Until Tender:
Turn down the heat and allow to simmer until fork-tender. This typically takes about 5-10 minutes, depending on how large your veggie pieces are.
- Drain & Reserve Liquid:
Drain the salted water, but be sure to reserve it for blending. (This starchy, flavorful water is perfect for achieving that creamy texture!) - Blend to Desired Consistency and Season:
Transfer the cooked veggies to a blender (or use an immersion blender in the pot). Slowly add a bit of the reserved water back in until the texture is as creamy or chunky as you prefer. Season to taste with additional salt, if needed.
- Serve and Store:
Enjoy immediately, store in the fridge, or portion into airtight storage containers to freeze!
- Reheating Frozen Soup:
If you freeze your soup, transfer it to the fridge to thaw the night before you plan to eat. Then, simply reheat over medium-low heat on the stove.
Make this recipe YOUR Way
Bonus points: this easy veggie soup is also versatile. So, feel free to add more vegetables or substitute for some of the existing ones! But, I would recommend that you do keep the potatoes since they are the base. (This doesn’t have to be a potato corn chowder, but potatoes are the crucial creamy element here.)
Personally, I like the carrots and corn because they provide a hint of sweetness! But, you could sub some of the carrots, cauliflower, or corn for other vegetables that you like. Red bell pepper would be amazing with these flavors! Take this easy veggie soup and make it your own. I mean, it’s a soup, so you really can’t go wrong.
Not to mention, this easy veggie soup is the perfect freezer meal! But, if you do meal prep and freeze it, be sure to thaw it out in the fridge the day before you want to eat it. It’s delicious enjoyed at any time of day, as a side dish or entrée, and can be eaten warm or cold. Seriously, you’ve got all of your bases covered with this easy veggie soup! PLUS, it’s vegetarian, vegan, gluten free, nut free and dairy free!
Final Veggie Soup Tips
- Season It Up: Feel free to add extra herbs or spices. A sprinkle of black pepper, garlic powder, or even fresh thyme can give this soup an extra flavor boost.
- Customize the Blend: If you love a chunkier soup, pulse your blender or immersion blender in short bursts. If you want a completely smooth texture, blend until silky.
- Bulk It Out: Add your favorite protein source (like beans, lentils, or, if you don’t need it to be vegan, shredded chicken) if you want a heartier meal.
- Meal Prep Magic: Portion your soup in single-serving containers. That way, you can grab just what you need for a quick lunch or dinner.
Easy Veggie Soup
Ingredients
- 2 white potatoes
- 1 lb chopped carrots
- 1 lb frozen cauliflower
- 2 lbs frozen corn
- 1 tsp salt
Instructions
- To a large pot over medium-high heat, add all ingredients and cover with water. Bring to a boil.
- Turn down heat and allow to simmer until fork tender.
- Drain salted water, but reserve it for blending.
- Blend ingredients and slowly add a bit of water back in, until texture is as creamy as desired. Season to taste with salt.
- Enjoy immediately, store in the fridge, or portion into airtight storage containers to freeze! (Lay flat in freezer and stack to save space.)
- *If you freeze your soup, transfer to the fridge to thaw the night before you plan to eat. Reheat over medium-low heat on the stove.
