This is the vegetarian soup of my dreams. Wholesome and satisfying, it features a medley of nutritious vegetables—six kinds, to be exact—making it a legitimately great way to boost you, or your families, vegetable intake. Of course, the Registered Nutritionist in me is all about the plant diversity
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What adds to its charm is its simplicity. There’s no need to bother peeling the vegetables (hello, extra dietary fibre); just trim any gnarly tops and ends, roughly chop, and you’re good to go. Whether you use a stick or standing blender, it’s flexible to whatever’s in your kitchen too.
Dietary preference wise, it’s vegetarian-friendly, featuring butter and cream to take it up a notch; however, it’s still totally delicious if adjusted to be dairy-free or vegan. It’s a soup that’ll truly cater to veggie lovers and skeptics alike – and I hope it’ll have you reaching for seconds.
The Ingredient Lineup
- Leeks, celery and carrots. The aromatic vegetables that form our chunky mirepoix base (aka the soup’s flavour foundation).
- Butter. To sauté the vegetables.
- Zucchini. Aka courgette, depending on where you live in the world. It adds a mild, slightly sweet flavour.
- Potatoes. Help to thicken.
- Vegetable stock. Our liquid base. You can use homemade, store-bought, fresh or powdered – whatever’s on hand.
- Frozen peas. Bring a touch of sweetness and mellow green colour.
- Cream. Adds richness and great flavour. You can use double cream (richer and more luxurious) or single cream (lighter or a touch of creaminess).
- Salt and pepper. To season it all to perfection.
Keen to make it vegan or dairy-free? Simply swap olive oil for butter in equal measure and skip the cream. The potatoes still lend great creaminess—when cooked and blended, they release starch, helping to create a smooth and velvety texture
. Alternatively, try DIY cashew cream: simply soak ½ cup cashews in boiling water, then drain and blend with 1 cup of water before mixing into the soup—you can reduce the stock by 1 cup here.
Let’s Cook: Cream of Vegetable Soup
Tips & Tricks
Here are tips and tricks to help your kitchen skills grow, while improving the outcome of this dish:
- Sweat the veg. Allow the mirepoix to ‘sweat’ (cook without browning) for about ten minutes. This will help develop and enhance the soups flavour.
- Add peas near the end. Frozen peas cook speedy. Less time over heat will help retain their vibrant colour and freshness.
- Test potatoes ‘doneness’. Make sure they’re fully cooked before blending, otherwise the texture might end up grainy *blegh*.
- Let the soup slightly cool before blending. Some standing blenders welcome hot liquids, others pose the risk of the lid popping off – eep! Check what’s best for your blender.
Plate Up
Garnish with a swirl of cream and serve with crusty bread.
The soup will keep well for 3-4 days in the fridge in an airtight container. If freezing, hold the cream – creamy soups tend to take on grainy texture once thawed. Instead, add the cream when ready to eat.
Nutrition Q&A
Why is plant diversity important for gut health? Our digestive system harbours trillions of microbes, collectively known as the gut microbiota. This community is cornerstone to vital body functions, from digestion to immunity, weight management, and even mental health (1, 2).
When it comes to a thriving gut microbiota, diet diversity is key – specifically in the plant foods we eat. Plants contain different types and blends of dietary fibre and, while humans can’t digest this, it serves as nourishment for beneficial microorganisms—aka the good bugs—in our gut.
By embracing a wide array of plants in our diet, we can help keep our gut microbe crew diverse and in top shape (3).
Thanks for reading! Are you looking for more creamy vegetarian soup recipes? Try this cream of butternut squash soup, or this cream of mushroom soup.
Deliciously Creamy 6-Vegetable Soup
Ingredients
- 2 Tbsp butter (30g)
- 2 leeks, medium
- 2 celery stalks, medium
- 1 carrot, medium
- 600g zucchini, roughly 3 medium
- 2 potatoes, medium
- 1 L vegetable stock
- 1 cup frozen peas
- ½ cup cream
- 1 tsp salt, plus more to taste
- A few grinds of pepper, plus more to taste
Instructions
Prepare the vegetables
- Cut the leafy green off the leeks and discard. Slice the white stalk in half lengthwise, then cut it into half-moons.
- Do the same with the carrot. No need to peel it unless you prefer to.
- Cut off any celery leaves and discard. Roughly chop each stalk.
- Dice the potato into bite-sized chunks.
- Trim a small portion off the top and bottom of the zucchini, then discard. Roughly chop the zucchini into coin-shaped pieces.
Make the soup
- In a large soup pot, melt butter over medium heat.
- Sauté leeks, celery, and carrots for 10 minutes.
- Add zucchini, potatoes, 1 tsp salt, a few grinds of the pepper shaker, and vegetable stock. Mix well; note that the stock won’t cover all the vegetables – that's okay!
- Bring the mixture to a boil, then reduce to a simmer (medium-low heat) and cover. Cook for 20-25 minutes or until potatoes can be pierced with a knife. Add frozen peas in the last few minutes.
- Blend the soup until smooth. If using a standing blender, do this in batches and cool the soup if your blender can't handle hot liquids.
- Return the soup to the pot, stir in the cream, and taste. Adjust salt and pepper if needed.
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