Creamless Veggie Soup

Want to know the secret to easy, healthy and super fast soups?

It's the immersion blender. This one kitchen tool can transform a pot of chunky stewed vegetables into a velvety smooth, creamless soup. Which is not to say you can't add cream. Or coconut milk. Or a dollop of full-fat Greek yogurt. That would all be delicious.

So here goes. The only template you need for a pureed veggie soup:

Step 1: Soften aromatics. In a Dutch oven, heat a tablespoon or two of olive oil or butter over medium heat. Add a chopped onion (or a similar quantity of shallots) and maybe a little minced garlic.


Step 2: Add some root vegetables. Root vegetables, like potatoes, sweet potatoes, squash or celery root, parsnip or carrots are a must in a winter veggie soup. Adding a potato can add a lot of creaminess to the finished soup. Celery root will add flavor, carrots or squash a lovely color. Cook for several minutes until they start to soften.

Step 3: Spice it up. Now’s the time to add some salt and pepper (if you’re going to be using a canned broth, you watch that you don’t oversalt it). You can also add any herbs or spices. For root vegetable soups, a dash of nutmeg is nice. Rosemary, bay leaf, or curry powder might also work. Get creative!

Step 4: If you’re using softer vegetables, add them now. You could just make a root vegetable soup, but if you’re making something with softer vegetables, now’s the time to add them. Broccoli or cauliflower, peas, peppers or anything else that needs less cooking time can get added now. Cook for another couple minutes, stirring occasionally.

Step 5: Add piping hot broth. Now’s the time to add broth and let it simmer. Add just enough hot chicken or vegetable broth to cover the vegetables, plus another half inch. Semi-cover the pot and let it simmer on low heat until all the vegetables are completely softened.

Step 6: Blend: Take the pot off the heat and blend it with your immersion blender. You can puree the entire batch to make a smooth, creamy soup, or leave some chunks if you want more texture. Adjust seasonings to taste.

—Originally written for

Photo credit: Jakub Kapusnak


Kerri-Ann JenningsComment