Easy Veggie Soup

Looking for a comforting dish that’s both satisfying and nutritious? This easy potato corn chowder recipe ticks all the boxes. Loaded with wholesome ingredients and simple to prepare, it’s perfect for busy weeknights, lazy weekends, and everything in between.

Course Appetizer, Dinner, Side Dish, Soup

Cuisine American

Keyword soup, vegetables

Prep Time 10

Total Time 10

Servings cups easy veggie soup

Calories 111

Author Alyssia Sheikh

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.

Nutrition