Description
A wholesome and comforting soup made with six fresh veggies and milk instead of cream—perfect for a cozy, healthy meal in just 30 minutes.
Ingredients
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, chopped
1 cup green beans, trimmed and chopped
1 cup corn kernels (fresh or frozen)
1 cup peas (fresh or frozen)
3 cups vegetable broth
2 cups whole milk (or any milk of choice)
1 teaspoon dried thyme
1/2 teaspoon black pepper
Salt, to taste
Fresh parsley for garnish (optional)
Instructions
Sauté the Aromatics:
In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until fragrant and the onion is translucent.
Cook the Vegetables:
Add the diced carrots, celery, chopped zucchini, green beans, corn, and peas to the pot. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Make the Roux:
Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to create a roux (a base for thickening the soup).
Add Broth and Simmer:
Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring the mixture to a gentle boil, then let it cook for 5–7 minutes, allowing it to slightly thicken.
Add Milk and Season:
Reduce heat to low and stir in the milk, thyme, black pepper, and salt. Simmer for another 5–7 minutes, stirring occasionally, until the soup becomes creamy and the vegetables are fully tender.
Adjust Seasoning and Serve:
Taste and adjust the seasoning as needed. Garnish with fresh parsley if desired before serving.
Notes
Make it Vegan: Substitute whole milk with a plant-based milk like almond or oat milk, and use a plant-based butter to make it dairy-free.
Extra Flavor: Add a pinch of nutmeg or a sprinkle of Parmesan cheese to boost the flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 2 months—just make sure to let it cool completely before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
