easy Creamy Vegetable Soup recipe
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Creamy Vegetable Soup

Hearty and warm vegetable soup that is perfect for a cold snow day
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 Bowls
Calories 1089kcal
Author Healing Tomato

Ingredients

  • 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

Instructions

  • 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

Nutrition

Calories: 1089kcal | Carbohydrates: 142g | Protein: 24g | Fat: 54g | Saturated Fat: 25g | Sodium: 2546mg | Potassium: 5212mg | Fiber: 22g | Sugar: 30g | Vitamin A: 12295IU | Vitamin C: 360.5mg | Calcium: 256mg | Iron: 12.8mg