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Creamy Vegetable Soup
Rini
Hearty and warm vegetable soup that is perfect for a cold snow day
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Soup
Cuisine
American
Servings
2
Bowls
Calories
1089
kcal
Ingredients
1x
2x
3x
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:
1089
kcal
Carbohydrates:
142
g
Protein:
24
g
Fat:
54
g
Saturated Fat:
25
g
Sodium:
2546
mg
Potassium:
5212
mg
Fiber:
22
g
Sugar:
30
g
Vitamin A:
12295
IU
Vitamin C:
360.5
mg
Calcium:
256
mg
Iron:
12.8
mg
Keyword
how to make vegetable soup, soup for snow days, warm soup recipes
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