The creamy vegetable soup is spicy, hearty and free of any stock! Spicy winter soup that provides warm comfort during cold winter days. Use left over pulp instead of vegetable broth for a more creamy soup
Too much leftover pulp!
That was the inspiration for this soup!
It really adds to the heartiness of this soup
Many of my recipes have tons of leftover pulp and I don’t like throwing it away. They can have so many uses, like putting it into a curry recipe or soup recipe. I even put it in a basil pesto recipe.
This makes me a pulp collector!
Women collect all sorts of food items and some of it might even be considered a little strange. I knew someone who loved to collect saffron from all anywhere in the world. She had Spanish saffron, Indian Saffron, Greek Saffron and even some Chinese saffron.
A teacher once told me that she collected banana skins to use in facial masks. She was truly bananas!
Me? I prefer collecting pulp. A very cool food item to collect, If you ask me!
Pulp, for me, usually comes after fruits that I have juiced and strained. Or, from tomatoes that I have mashed. The juice is used up in recipes, but, I keep the pulp in the freezer.
As many of you already know, I have a long standing disdain for vegetable stock and vegetable broth! It could be of the vegetable variety or it could be of the chicken kind. Stock is a huge no-no in my book. My recipe book, that is. I silently judge any man / woman I see using it!
Ok, I don’t really judge them but I do not refrain from suggesting alternatives.
So, back to how I get pulp. You won’t believe how much pulp I accumulate over the course of a month. Many of my salad dressings are made from fruits. After removing the juice, the pulp is mine to keep.
Then, there is the stuffed tomato recipe I made a few weeks ago. I saved up every ounce of the pulp that came from the insides of the tomatoes. That recipe, alone, yielded 3 cups of pulp.
For me, I was like Christmas morning!
Last week, I had made pineapple bread. This means that there was leftover pulp. So, naturally, I am going to use pineapple pulp in this creamy vegetable soup
I just can’t help myself!
Nothing says warm, fuzzy comfort like a spicy, heavy, soul soothing creamy vegetable soup. Trust me, I am the amateur expert. 🙂
All the vegetables in this recipe can be found in any weather. However, if you can’t find some of the vegetables, feel free to use what you find. Eggplant is ubiquitous and is known to work well in creamy vegetable soup.
The main star of this creamy vegetable soup recipe is definitely the ginger! It adds THE spice that is so desperately missing in winter. Everything is so dull and dreary, but, the ginger livens up the party.
If you want to know how to make a creamy vegetable soup without cream, do what I did in this recipe. I used coconut milk in it. Alternatively, use almond milk or hazelnut milk. I have also used both vegan and vegetarian cream cheese in my creamy vegetable soup recipes.
This is just one of the hearty soups I have made. I have a very easy orzo soup, a vegan dumpling soup that is to die for, a red lentil soup made in the pressure cooker and a very creamy avocado soup made with cream cheese.
Check out all my other soup recipes that will be perfect for any season!
What’s your favorite winter soup recipe?
Creamy Vegetable Soup
Creamy Vegetable Soup
- 1 red bell pepper
- 1 green bell pepper
- ½ red onion
- 4 yellow squash Small sized
- 2 green squash medium sized
- 6 red potatoes small
- 1 cup carrots matchstick shaped
- ½ cup yellow cherry tomatoes
- 6 curry leaves (optional)
- 2 cloves garlic
- 2 tsp ginger shredded
- 3 Thai Chili optional
- 1 cup Mixed fruits
- 5 whole peppercorns
- 2 tsp salt
- 1 tsp basil dried
- 1 tsp oregano dried
- 1 tsp basil dried
- 1 tsp rosemary dried
- 1 cup coconut milk + 1 Tbsp more
- ¼ cup olive oil to coat vegetables
- ¼ cup water
- Preheat oven to 400 degrees.
- Peel all the veggies.
- Chop the vegetables in large chunks
- In a baking dish, place the cut vegetables, garlic and ginger
- Add the oil to coat the veggies
- Add the dried spices, curry leaves and whole peppercorns
- Mix well
- Place in the oven and bake for 20 minutes or until the potatoes pass the knife test
- Remove the baking dish from the oven and let it cool for 10 minutes
- In a blender, blend all the roasted vegetables and mixed fruit
- Put mixture in a pan and heat on medium
- Add the water
- Add the coconut milk and the salt to the soup
- Heat for about five minutes then serve immediately