Deliciously Creamy 6-Vegetable Soup

This is the vegetarian soup of my dreams. Wholesome and satisfying, it features a medley of nutritious vegetables—six kinds, to be exact—making it a legitimately great way to boost you, or your families, vegetable intake. Of course, the Registered Nutritionist in me is all about the plant diversity🤙.

What adds to its charm is its simplicity. There’s no need to bother peeling the vegetables (hello, extra dietary fibre); just trim any gnarly tops and ends, roughly chop, and you’re good to go. Whether you use a stick or standing blender, it’s flexible to whatever’s in your kitchen too.

Dietary preference wise, it’s vegetarian-friendly, featuring butter and cream to take it up a notch; however, it’s still totally delicious if adjusted to be dairy-free or vegan. It’s a soup that’ll truly cater to veggie lovers and skeptics alike – and I hope it’ll have you reaching for seconds.

The Ingredient Lineup

• Leeks, celery and carrots. The aromatic vegetables that form our chunky mirepoix base (aka the soup’s flavour foundation).
• Butter. To sauté the vegetables.
• Zucchini. Aka courgette, depending on where you live in the world. It adds a mild, slightly sweet flavour.
• Potatoes. Help to thicken.
• Vegetable stock. Our liquid base. You can use homemade, store-bought, fresh or powdered – whatever’s on hand.
• Frozen peas. Bring a touch of sweetness and mellow green colour.
• Cream. Adds richness and great flavour. You can use double cream (richer and more luxurious) or single cream (lighter or a touch of creaminess).
• Salt and pepper. To season it all to perfection.

Keen to make it vegan or dairy-free? Simply swap olive oil for butter in equal measure and skip the cream. The potatoes still lend great creaminess—when cooked and blended, they release starch, helping to create a smooth and velvety texture👌. Alternatively, try DIY cashew cream: simply soak ½ cup cashews in boiling water, then drain and blend with 1 cup of water before mixing into the soup—you can reduce the stock by 1 cup here.

Tips & Tricks

Here are tips and tricks to help your kitchen skills grow, while improving the outcome of this dish:

• Sweat the veg. Allow the mirepoix to ‘sweat’ (cook without browning) for about ten minutes. This will help develop and enhance the soups flavour.
• Add peas near the end. Frozen peas cook speedy. Less time over heat will help retain their vibrant colour and freshness.
• Test potatoes ‘doneness’. Make sure they’re fully cooked before blending, otherwise the texture might end up grainy *blegh*.
• Let the soup slightly cool before blending. Some standing blenders welcome hot liquids, others pose the risk of the lid popping off – eep! Check what’s best for your blender.

Plate Up

Garnish with a swirl of cream and serve with crusty sourdough.

The soup will keep well for 3-4 days in the fridge in an airtight container. If freezing, hold the cream – creamy soups tend to take on grainy texture once thawed. Instead, add the cream when ready to eat.