Homemade easy vegetable soup: quick, super creamy and fiber-rich (vegan)

Last Updated on January 5, 2019

This homemade easy vegetable soup is a perfect soul food for a stormy autumn day. It might be also a great thanksgiving soup but I’m not sure – at first glance, it resembles a bit the red kuri squash soup I presented to you two weeks ago. By the way, we don’t celebrate Thanksgiving in Germany so I can’t share with you any typical, traditional thanksgiving soup experience.

It is probably as creamy as the pumpkin soup but more orange than yellow in color with a totally different taste. What I especially love about this clean eating vegetable soup is the fact that I have most of its ingredients always in my pantry. I suppose you too? Potatoes, carrots, tomatoes, onions and garlic, we can’t live without them.

Instead of carrots, you can also use a mixture of other vegetables like leek, pepper, cabbage, broccoli etc. but then don’t be surprised about the color;)

A simple soup recipe in under 35 minutes

For this recipe, I wanted to keep it again as simple as possible. Like most of my other clean eating recipes, this soup can also be done within half an hour. I set a timer and it took me altogether under 35 minutes from preparing the veggies till serving the soup and I’m not the quickest “potato peeler”.

You just put most of the ingredients in a large pot, bring it to a boil and let it simmer for 25 minutes. The last important steps I’ll explain in the directions below. Ok, let’s start.

Easy vegetable soup recipe: Creamy & Filling

Print Recipe

A delicious vegan vegetable soup

• Author: Gabi Rupp
• Prep Time: 15
• Cook Time: 25
• Total Time: 35

Ingredients

Scale 1x2x3x

• 10 oz. /300 g potatoes, cut into medium dice
• 14 oz. /400 g carrots or other veggies, cut into medium dice
• 2 small tomatoes, cut into halves
• 1 yellow onion, cut into halves
• 1 clove garlic, minced
• 2 stalks parsley
• 1 tablespoon olive oil
• 20 fl. oz. / 600 ml water
• 1 teaspoon salt
• Pinch cayenne pepper; more to taste

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Instructions

1. Put all vegetables in a large pot.
2. Add parsley, salt, and pepper.
3. Add Water.
4. Bring to a boil.
5. Reduce the heat to medium and simmer for 25 minutes.
6. Season to taste with more salt and cayenne pepper.
7. Puree the soup until smooth with a stand blender, immersion blender, or food processor.
8. Stir in the olive oil.
9. Adjust with more salt and pepper if necessary.

Notes

• If you’re serving the soup as the main course, wholemeal crusty bread makes a nice side.

Nutrition

• Serving Size: 3

Make ahead tips

You can refrigerate this creamy soup for 3 days or freeze it for 2 months. The soup will become thicker after freezing. When reheating add some stock or water to thin it out.

Serving healthy soup on Saturdays has a long family tradition 

I’m glad that my family shares the passion for soups with me. Eating filling soups for lunch on Saturdays is a not to be missed routine for all of us. We stick to this healthy habit for many years. When my husband comes back from his Saturday errands he always brings with him fresh whole grain bread and Brezeln (Authentic German Pretzels) which we love to dip into the soup.

German Pretzels are made from plain white flour, taste delicious and are far away from being clean. Here again, my 80/20 approach to clean eating comes handy. While we stick to whole grain bread for almost all the week it is on Saturdays when we enjoy the delicious white flour “Brezel” along with a clean eating soup. German pretzels have a similar chew to bagels and soaking the soup with them is just delicious.

Whole grain bread is a perfect companion

In this context, I’ve made a fascinating experience I want to share with you. When I eat “white bread” or “Bretzel” for breakfast I will get hungry again very soon. The plain white flour is causing insulin spikes in my body making me soon hungry again.

This never happens when I eat “white bread” or Bretzel along with a high fiber soup. Obviously, the complex carbohydrates and fiber from the vegetables keep my body busy and balance out possible insulin spikes through white flour. Click through to learn more about the health benefits of high fiber foods!

Now it’s your turn 

I’m curious, how do you serve your homemade vegetable soup? Have you experienced any difference if you eat it with white bread or whole grain bread? Let me know in the comment section below!
And not to forget…Would you serve such a simple yet delicious soup for Thanksgiving or not. If your answer is no, please let me also know why.

OTHER PUREED SOUP RECIPES YOU MIGHT ENJOY

• beetroot soup
• parsley root soup
• kohlrabi celeriac soup