Vegan Blended Veggie Get Better Soup

Nourish your body and soul with this comforting Vegan Blended Veggie Get Better Soup, a wholesome bowl of plant-based goodness designed to brighten your day. Packed with nutrient-rich vegetables like sweet potato, zucchini, carrots, and celery, this creamy soup features a golden boost of turmeric for a touch of anti-inflammatory power. Simmered in a fragrant vegetable broth with a hint of thyme and blended with velvety coconut milk, it’s the ultimate one-pot recipe for immune support or simply a cozy meal. Finished with a squeeze of fresh lemon juice for brightness and garnished with parsley, this quick and easy vegan soup is perfect for healing, warming up on a chilly evening, or enjoying year-round as a healthy comfort food option. Ready in just 45 minutes, it’s a flavorful way to fuel your day.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 4 cloves (minced) garlic cloves
• 3 medium (chopped) carrots
• 2 stalks (chopped) celery stalks
• 1 medium (chopped) zucchini
• 1 medium (peeled and chopped) sweet potato
• 6 cups vegetable broth
• 1 leaf bay leaf
• 1 teaspoon (or 1 sprig) fresh thyme
• 1 teaspoon turmeric powder
• 1 teaspoon (adjust to taste) kosher salt
• 0.5 teaspoon black pepper
• 1 cup unsweetened coconut milk
• 1 tablespoon (freshly squeezed) lemon juice
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Add the minced garlic and cook for another 1 minute until fragrant.

Step 4

Stir in the chopped carrots, celery, zucchini, and sweet potato. Cook for 5 minutes, stirring occasionally, to slightly soften the vegetables.

Step 5

Pour in the vegetable broth, and add the bay leaf, thyme, turmeric powder, salt, and black pepper.

Step 6

Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for 20 minutes, or until all the vegetables are very tender.

Step 7

Remove the bay leaf and thyme sprig (if using a whole sprig).

Step 8

Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, work in batches to blend the soup in a high-speed blender, then return it to the pot.

Step 9

Stir in the unsweetened coconut milk and freshly squeezed lemon juice. Adjust seasoning with additional salt or pepper, if needed.

Step 10

Heat the soup gently for 2-3 minutes, stirring occasionally, to warm it through.

Step 11

Serve hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2821.2g)

Amount per serving	% Daily Value*
Calories	1282.6

Total Fat 52.2g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 9.0g
Cholesterol 3.9mg	0%
Sodium 6626.5mg	0%
Total Carbohydrate 177.7g	0%
Dietary Fiber 38.5g	0%
Total Sugars 65.8g
Protein 36.6g	0%

Vitamin D 0IU	0%
Calcium 1036.6mg	0%
Iron 13.2mg	0%
Potassium 5488.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.4%

Protein: 11.0%

Carbs: 53.6%