Cheesy Vegetable Soup

8 Servings
45 min

Nothing is as comforting as a big bowl of soup on a cold winter day, am I right? This soup is very similar to the classic broccoli soup you know and love with a few little tweaks to make it just a *bit* more healthy.


This soup is one of my go to meals to whip up in a flash! A ton of vegetables (fresh or frozen!) and an easy creamy broth brought to you by coconut milk come together in just 30 minutes for this healthy and hearty soup.


Serve it up nice and hot with a toasted bun for a delicious meal. Enjoy!

Recipe details

  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

Ingredients


  • 2 Tbsp olive oil
  • 3 large carrots, chopped
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups chicken broth
  • 1 tsp each; salt and pepepr
  • 3 cups broccoli, chopped
  • 3 cups cauliflower, chopped
  • 1 - 14 oz can coconut milk
  • 1 cup shredded cheese
  • 1/2 cup shredded Parmesan cheese ​
  • 1/4 cup fresh dill, chopped

Instructions


In a large pot over medium heat, heat olive oil and add carrots and onion. Saute 3 - 4 minutes. Add garlic and saute for 1 minute.
Stir in chicken broth and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium. Stir in broccoli and cauliflower and cook 7-8 minutes longer or until veggies are tender.
Lower heat to low and pour in coconut milk. Stir to combine and bring up to simmer. Stir in both cheeses and dill and whisk to fully combine your soup.
Once the vegetables are tender, remove soup from heat. Leave it chunky if that's your jam or insert immersion blender to get a nice, velvety texture. Enjoy hot with warm bread for a wonderful lunch!

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