Quick, Creamy Vegetable Soup (A Stove-Top Root Formula)
Cook time:
20 mins
Total time:
20 mins
Yield: 1.5 quarts
Description
This is our stove-top recipe. If you have time to make a big batch or you’re cooking for a crowd, roasting the vegetables in a hot oven is the way to go. Try our Quick, Creamy Vegetable Soup (An Oven Method Root Formula), below.
Ingredients
- 1 1/2 pounds prepared Vegetables, see below
- 6 cloves garlic, halved if small, quartered if large
- 2 tablespoons olive oil
- Salt and ground black pepper
- 1/4 teaspoon hot red pepper flakes
- Spices and/or Dried Herbs
- 3 cups broth, your choice
- 1/4 cup packed Fresh Herbs, optional
- 1 can (13.5 oz) coconut milk
Vegetables (Pick 1. You'll need 1 1/2 pounds)
- Sweet potatoes: peeled and cut into medium-large cubes
- Carrots: peeled and cut into medium cubes
- White or yellow turnips (also known as rutabagas): peeled and cut into medium cubes
- Parsnips: peeled and cut into medium cubes
- Butternut or other winter squash: peeled, seeded, and cut into medium cubes
- Cauliflower: cut into medium florets
- Broccoli: cut into medium florets
Instructions
- Place Vegetable of choice, garlic, oil, pepper flakes, a sprinkling of salt and pepper, Spices and/or Dried Herbs of choice, and 1 cup of broth in a large (12-inch) skillet. Cover and turn burner on high and cook until broth has evaporated and vegetables are tender, 8 to 10 minutes.
- Transfer vegetable mixture to a blender; add remaining 2 cups of broth (If using Fresh Herbs, add them now) and puree until very smooth, 30 seconds to a minute. Turn puree into a large pot; add coconut milk so that soup is thin enough to be soup, yet thick enough to float a garnish. Heat through, adjusting flavors, including additional salt and pepper. Ladle into bowls, garnish if you like, and serve.