Go Back

Vegetable Soup Without Tomatoes

A vibrant, creamy vegetable soup made without tomatoes, featuring sweet potatoes, broccoli, and a mix of flavorful ingredients for a nourishing meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tbsp olive oil For sautéing; try avocado oil for a higher smoke point.
  • 1/2 piece white onion (diced) Adds depth; yellow onion works as a versatile substitute.
  • 1 stalk celery (diced) Offers crunchiness; consider using fennel for a more aromatic flavor.
  • 2 medium carrots (peeled, diced) A colorful addition; bell peppers can replace for a different flavor profile.
  • 2 cloves garlic (minced or finely diced) Essential for warmth; shallots can serve as an alternative.
  • 2 medium sweet potatoes (peeled, diced) Creamy foundation; butternut squash is a fabulous alternative.
  • 1 cup broccoli (diced) Adds nutrients and color; any green vegetable like green beans works well.
  • 1 cup zucchini (diced) Lightness; consider using yellow squash for a twist.
  • 1/2 cup corn (fresh or frozen) Sweet pops of flavor; peas are a great substitute for sweetness.
  • 2 cups vegetable broth The soul of the soup; chicken broth serves as an alternative for extra depth.
  • 1/2 cup plant milk (or coconut milk) Creaminess; cashew milk gives a rich, buttery flavor.
  • 1/8 tsp salt Essential seasoning; adjust to taste.
  • 1/8 tsp black pepper (optional) Add spice; omit it for a milder soup.
  • to taste fresh parsley (to garnish) Enhances presentation; chives or scallions make great garnishes.

Method
 

Preparation
  1. Drizzle olive oil in a large soup pot. On low heat, sauté diced onion, celery, and carrots for 4-5 minutes.
  2. Add garlic, dried thyme, dried parsley, diced sweet potatoes, broccoli, zucchini, and corn. Stir well and cook for another 4-5 minutes.
Cooking
  1. Pour in vegetable broth and bring to a boil. Reduce the heat, then add coconut milk. Cook for 18-20 minutes or until the vegetables and sweet potatoes are fork-tender.
  2. Ladle about a third of the soup into a blender. Blend, then pour it back into the pot and stir well.
Serving
  1. Ladle into your bowls, garnish with fresh parsley, and enjoy!

Notes

Serve with crusty bread or a side salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to three days.