For the past 2 months, Monday nights have been soup nights at my house. I love that I can make a big batch of soup in the morning during my meal prep and it gets even better sitting in the fridge while I am busy running the kids to after school activities until I am ready to reheat it for dinner. My girls love all kinds of soup, but my boy is much pickier. Either he doesn’t like the texture, or the color, or he suddenly hates every vegetable in that particular soup. It’s a challenge to make him happy with soup for dinner, let me tell you.
But this soup? This soup he ate happily and even asked for seconds. Nothing makes a health-loving mama happier than seeing her kids devour nutrient-rich vegetables! The key to this velvety soup is using sweet, starchy potatoes to create a creamy texture and using lots of garlic, ginger, and lemon to balance out the flavors.
My son did eventually ask what was in the soup, between giant spoonfuls. I told him to guess and replied “maybe!” to each vegetable he listed. Call it deceptive if you wish, but he ate it happily, so parental judgement be darned!
This creamy soup would be perfect for anyone feeling a bit under the weather. It’s chock full of anti-viral ginger and garlic, vitamin C and beta-carotene rich sweet potatoes and carrots, and anti-inflammatory and pain relieving turmeric. All of these wonderful nutrients help strengthen the immune system while the blended texture is easy to digest, freeing up vital energy in the body to fight the infection and recover. Add a pinch of cayenne to clear the sinuses and soothe the throat!
Very Veggie Soup
- 1 yellow onion, roughly chopped
- 3” knob of ginger, peeled and finely minced
- 5 cloves garlic, finely minced
- 2 medium sweet potatoes, peeled and roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 stalks of celery, roughly chopped
- 1 yellow squash, roughly chopped
- 1 small head of cauliflower, cut into florets
- Juice of 1 lemon
- 1 TBS coconut aminos
- 1/2 tsp ground turmeric
- 1/4 tsp paprika
- Pinch of cayenne (optional)
- 4 cups low sodium vegetable stock (1 32 oz box)
- Salt and pepper to taste
- In a large heavy bottomed pot, sauté the onion over medium heat for 2-3 minutes. Add a splash of water to keep the onions from sticking if necessary.
- Add the turmeric, paprika, and cayenne (if using), and stir well to “wake up” the spices.
- Add the ginger and garlic and sauté for 30 more seconds.
- Add the sweet potato, carrots, celery, squash, cauliflower, lemon juice, and coconut aminos. Allow the vegetables to sauté for 3-5 minutes, stirring well to keep the vegetables from browning.
- Add the vegetable stock. Bring the pot to a boil, cover with a lid and lower the heat to a simmer. Allow to simmer for 15-18 minutes.
- Check to see if the vegetables are fork tender. Using an immersion blender or transferring (carefully!!) to a blender, process the soup until smooth.
- Season to taste and serve immediately (I used about 3/4 tsp Himalayan pink sea salt and 1/2 tsp freshly ground black pepper).
- Serves about 4. Store any leftovers in the fridge for up to 4 days.
Is your house full of soup lovers or soup haters? Share with us in the comments below!
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