Blended Veggie Soup
A comforting childhood classic blended veggie soup made with carrot, onion, celery and garlic, finished with creamy coconut milk and customizable additions like quinoa and greens.
Equipment
Ingredients
Main Ingredients
olive oil
2 tablespoon
carrot (diced)
0.5 piece
onion (diced)
0.5 piece
celery stalk (diced)
1 piece
garlic (minced)
5 clove
quinoa (cooked)
0.5 cup
spinach
2 cup
dried tarragon
2 teaspoon
salt
1 pinch
black pepper
1 pinch
water
710 milliliter
coconut milk
240 milliliter
Instructions
Prepare vegetables
Dice carrot, onion, and celery. Mince garlic cloves.
Sauté vegetables
Heat olive oil in a pot over medium heat. Add diced carrot, onion, celery and cook until softened. Add minced garlic and dried tarragon, cook for 1 minute.
Add liquids and simmer
Add water, coconut milk, salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
Blend the soup
Use an immersion blender to purée the soup until smooth. Stir in cooked quinoa and spinach if using.
Serve hot
Ladle the soup into bowls and serve immediately while hot.
Original recipe
Storage
Soup thickens in fridge; add a splash of water or coconut milk when reheating
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