You will love this creamy vegetable soup! It’s super comforting, easy to make, and packed with healthy vegetables and flavor!
Why This Recipe Works
I absolutely love soup in the colder months! And this creamy vegetable soup is one of my favorites at the moment. We’ve been making it for years and now it’s finally time that it appears on the blog.
It’s insanely healthy and super comforting, especially on cold fall and winter days. You don’t need any fancy ingredients and it’s very budget-friendly. You need only five ingredients!
I used potatoes, leek, celeriac, and carrots. For even more flavor and nutrients, I added lots of freshly chopped parsley at the end of the cooking time. It’s a good source of vitamin C, calcium, and iron.
I like my vegetable soup creamy, so I pureed about one fourth of the soup once it was cooked. You can use an immersion blender or a regular blender. If you want it even creamier, you could blend up to half of the soup.
I love to serve this soup with rusty bread – it’s even better when it’s toasted! It makes a delicious meal for the whole family!
What Goes Into This Recipe
- Potatoes – I like to use Yukon gold, fingerling, or russet potatoes.
- Leek
- Celeriac – I used celeriac also called celery root. It kind of tastes like celery and parsley and it has a nutty and earthy flavor. Its texture is similar to potatoes.
- Parsley – use fresh parsley for ultimate flavor.
- Vegetable Broth – make sure to use a high quality vegetable broth for the best flavor. Mine is organic and without flavor enhancers.
- Salt and Pepper
How To Make This Recipe
1. Step: Cut the potatoes and the celeriac into medium-sized cubes (about 1 inch). Cut the carrots into half lengthwise and slice them. Slice the leek into rings.
2. Step: Heat some oil in a large pot and add the vegetables. Cook for 5 minutes on high heat. Stir a few times.
3. Step: Add the vegetable broth. Cover with a lid and bring to a boil.
4. Step: Let it simmer for 15 minutes or until the vegetables are tender.
5. Step: Scoop out about 1/4 of the soup with a ladle.
6. Step: Use an immersion blender or a regular blender or food processor to puree it until smooth.
7. Step: Transfer back to the pot. Add the freshly chopped parsley and season with salt and pepper.
8. Step: Serve with roasted rustic bread.
Recipe Notes
- Make sure the cut vegetables all roughly have the same size. This way they will have the same cooking time.
- If you want your soup creamier, you could puree up to 1/2 of the soup. If you want you could also add a bit of vegan cream.
Frequently Asked Questions
Where Can I Find Celeriac?
You can find celeriac in the fall, winter, and early spring in many grocery stores. Look for it near other root vegetables like parsnips.
How Could I Replace Celeriac?
If you can’t find celeriac, you could replace it with parsley root, parsnips, or celery. You could also use more potatoes or carrots instead.
How Long Does The Soup Last?
Stored in airtight container in the fridge, it will last 3-4 days.
Can you freeze the vegetable soup?
Yes, the soup can be frozen very easily. However, the consistency of the vegetables changes a little after thawing.
I like to puree it completely and then freeze it as a vegetable cream soup. Make sure you let the soup cool down completely before freezing it.
Related Recipes
- Creamy Tomato Soup
- Vegan Pumpkin Soup
- Instant Pot Cauliflower Soup
- Vegan Potato Soup
- Quinoa Soup with Kale and Potatoes
- Vegan Chicken Noodle Soup
I Love To Hear From You!
I hope you like this creamy vegetable soup as much as we do around here.
If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Creamy Vegetable Soup
Ingredients
- 5 large potatoes (about 26 oz)
- 6 large carrots (about 26 oz)
- 2 stalks of leek
- 3 cups celeriac (about 10 oz)
- 1 bunch of parsley
- 4 cups vegetable broth
- salt
- black pepper
Instructions
- Cut the potatoes and the celeriac into medium-sized cubes (about 1 inch). Cut the carrots into half lengthwise and slice them. Slice the leek into rings.
- Heat some oil in a large pot and add the vegetables. Cook for 5 minutes on high heat. Stir a few times.
- Add the vegetable broth. Cover with a lid and bring to a boil.
- Let it simmer for 15 minutes or until the vegetables are tender.
- Scoop out about 1/4 of the soup with a ladle.
- Use an immersion blender or a regular blender or food processor to puree it until smooth.
- Transfer back to the pot. Add the freshly chopped parsley and season with salt and pepper.
- Serve with roasted rustic bread.
Notes
- Make sure the cut vegetables all roughly have the same size. This way they will have the same cooking time.
- If you want your soup creamier, you could puree up to 1/2 of the soup. If you want you could also add a bit of vegan cream.
- If you can't find celeriac, you could replace it with parsley root, parsnips, or celery. You could also use more potatoes or carrots instead.
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