Creamy Vegetable Soup

Creamy vegetable soup

Creamy Vegetable Soup

  • Serves: 2
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  • 2 Tbsp. extra-virgin olive oil
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 1 pound sweet potatoes, peeled and cut into ½ inch pieces
  • 1 pound carrots
  • 1 pound parsnips
  • 1 head cauliflower, cut into small florets
  • 4 cups vegetable broth
  • Sea salt and freshly ground pepper, to taste


  1. Heat a large pot with olive oil. Add the onions, garlic and ginger and sauté for 5 minutes. Add all the vegetables and the broth. Season to taste with salt and pepper. Bring to a boil then reduce to a simmer for another 10 minutes or until everything is fork tender.
  2. Remove from heat and transfer the soup to a food processor; puree until smooth.
  3. Season to taste with sea salt and pepper and serve immediately. Season to taste with salt and pepper, as needed.