Non-Dairy Vegetable Cream Soup

creamofveg2 medium onions peeled and chopped
2 carrots chopped
5 small red potatoes peeled and diced
4 small zucchini sliced
A handful of fresh broccoli florets
2 quarts of vegetable stock and/or water
Fresh sprigs of thyme tied together
Salt and Pepper

Sauté the onions in extra virgin olive oil until onions are just soft. Add the carrots and potatoes and stock. Add the fresh thyme. Simmer until the carrots and potatoes are soft, about 10 minutes. Add the zucchini and broccoli and continue to simmer for 10 more minutes. Remove the thyme sprigs. Puree the soup with hand blender. Add more stock or water for desired consistency. Add salt and pepper as desired. Garnish with a dollop of plain Greek yogurt and/or a broccoli floret.

By Judy Brown


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