Smooth Potato and Veggie Soup

This soup couldn’t be simpler to make, simply chop up vegetables, boil them, and purée them. Tada! Dinner. It’s high on my list for easy meals that require little hands on prep, think 10 minutes or less. Feasible even with a newborn and other little kids demanding all your time!

It’s all vegetables, which makes it hearty and very nutritious. Once it’s puréed you can’t tell what’s in it which makes it easy to sneak in maybe some of those vegetables that your family isn’t so fond of. If I’m going to be really honest, veggie soups aren’t overly exciting, but I really enjoy this one. It’s difficult to ruin, even if you swap out different kinds of veggies. Make as written at first if you feel more comfortable, rather than branching out on your own right away. After the first time or two making this, you’ll quickly learn what you want more of or less of in the veggie department to suit you and your family’s tastes.

And, being all vegetables, this soup is vegetarian and vegan, gluten and dairy free. Friendly for many diets and dietary needs!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Smooth Potato and Veggie Soup

Serves about 4-6

Ingredients:

• 1 quart / 1 liter chicken or vegetable broth

• 2 cloves of garlic, peeled

• 3 medium potatoes

• 2 medium carrots

• 2 stalks of celery

• 1 small-medium broccoli crown

• 1/2 medium onion

• 2 fresh artichoke hearts, or 1 14 oz can, drained

• salt and pepper, to taste

• extra virgin olive oil, for drizzling, and crusty bread, optional

Directions:

1. Rinse vegetables and chop all into chunks.

2. Add all ingredients to a large pot over medium-high heat and brig to a boil.

3. Allow to simmer for 30-45 minutes, or until all vegetables are tender when checked with a sharp knife. Check periodically to ensure it doesn’t boil dry, adding more water if necessary. Total time will depend on how large or small your vegetable chunks are.

4. Once the vegetables are tender, transfer to a blender with enough broth to cover or almost cover them in the blender, or use an immersion blender to blend until smooth. If you desire a thinner soup, add more broth or water.

5. Serve immediately with bread and a drizzle of olive oil, if desired. Store in the refrigerator or freeze.

Jenny’s Notes:

1. You’ll notice the recipe is a bit vague, and I did that on purpose. If I wrote all the options or different ways I’ve made this soup, it would be quite confusing to read. So, you can find some variations down here.

2. What kind of broth? Completely up to you. I prefer vegetable as this is a vegetable soup, but you could just as easily use chicken, beef, a combo, or your own homemade broth.

3. Try using sweet potatoes for part or all of the potatoes.

4. I don’t even bother to remove the skin from any of the potatoes or carrots. It all gets blended anyway, and it saves a lot of time while adding nutrition!

5. The first time I made this with artichokes I hadn’t ever worked with a fresh artichoke before. I thought the center was bigger than it was, and thus ended up with some strands of fiber throughout the soup from the leaves. Not a deal breaker, but beware of those fibrous artichoke outer leaves. If you aren’t sure what exactly is the “center”, simply try biting the leaves. If it’s too fibrous and hard to chew, don’t blend it. The center will be small, as in, I-bought-that-whole-artichoke-just-for-that-tiny-thing? and yellow and almost melt in your mouth tender.

6. Feel free to play with some spices to change things up! I like to add a Tbsp of turmeric, and sometimes some thyme or sage.

7. Finally, add or subtract any vegetables you want! Basically as long as you have the same volume of vegetables to liquid, ish, you’ll end up with a vegetable soup. Ha. I love how simple it is. It’s just playing with flavors and textures!

Yield 4-6

Author Jennyblogs

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Print

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Smooth Potato and Veggie Soup

Simple and nutritious purèed potato and vegetable soup

Ingredients

• 1 quart / 1 liter chicken or vegetable broth
• 2 cloves of garlic, peeled
• 3 medium potatoes
• 2 medium carrots
• 2 stalks of celery
• 1 small-medium broccoli crown
• 1/2 medium onion
• 2 fresh artichoke hearts, or 1 14 oz can, drained
• salt and pepper, to taste
• extra virgin olive oil, for drizzling, and crusty bread, optional

Instructions

1. Rinse vegetables and chop all into chunks.
2. Add all ingredients to a large pot over medium-high heat and brig to a boil.
3. Allow to simmer for 30-45 minutes, or until all vegetables are tender when checked with a sharp knife. Check periodically to ensure it doesn’t boil dry, adding more water if necessary. Total time will depend on how large or small your vegetable chunks are.
4. Once the vegetables are tender, transfer to a blender with enough broth to cover or almost cover them in the blender, or use an immersion blender to blend until smooth. If you desire a thinner soup, add more broth or water.
5. Serve immediately with bread and a drizzle of olive oil, if desired. Store in the refrigerator or freeze.

Notes

1. You’ll notice the recipe is a bit vague, and I did that on purpose. If I wrote all the options or different ways I’ve made this soup, it would be quite confusing to read. So, you can find some variations down here.
2. What kind of broth? Completely up to you. I prefer vegetable as this is a vegetable soup, but you could just as easily use chicken, beef, a combo, or your own homemade broth.
3. Try using sweet potatoes for part or all of the potatoes.
4. I don’t even bother to remove the skin from any of the potatoes or carrots. It all gets blended anyway, and it saves a lot of time while adding nutrition!
5. The first time I made this with artichokes I hadn’t ever worked with a fresh artichoke before. I thought the center was bigger than it was, and thus ended up with some strands of fiber throughout the soup from the leaves. Not a deal breaker, but beware of those fibrous artichoke outer leaves. If you aren’t sure what exactly is the “center”, simply try biting the leaves. If it’s too fibrous and hard to chew, don’t blend it. The center will be small, as in, I-bought-that-whole-artichoke-just-for-that-tiny-thing? and yellow and almost melt in your mouth tender.
6. Feel free to play with some spices to change things up! I like to add a Tbsp of turmeric, and sometimes some thyme or sage.
7. Finally, add or subtract any vegetables you want! Basically as long as you have the same volume of vegetables to liquid, ish, you’ll end up with a vegetable soup. Ha. I love how simple it is. It’s just playing with flavors and textures!

Nutrition Facts

Calories

240.61

Fat

4.33 g

Sat. Fat

0.72 g

Carbs

46.34 g

Fiber

8.9 g

Net carbs

37.42 g

Sugar

8.16 g

Protein

8.2 g

Sodium

1094.33 mg

Cholesterol

0 mg

Nutritional information is approximate, based on 1 serving if recipe serves 4, including olive oil drizzle.

https://jennyblogs.com/blog/2018/11/11/smooth-potato-and-veggie-soup

potato soup, Armenian vegetable soup, vegan, vegetarian

dinner

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Coconut Curry Lentil Soup

Last Updated September 6, 2024

I was never a big fan of lentils growing up, but the past couple of years I’ve really been appreciating their nutritious versatility. So when I saw a recipe called “Best Lentil Soup” I wanted to try it. At the same time I was very skeptical. Best? In the whole wide world? I kinda doubt it. But now I want to try it to see just how good it is, because it probably is good. But best is a really big word.

Do you know what? This is a really good lentil soup. I’m taking out that word “best” because I certainly have not tried all the lentil soups in the world, and don’t feel that this soup could accurately make that claim without trying hundreds more lentil soups. But it IS delicious. It’s creamy, comforting, and leaves your tummy feeling all warm and fuzzy and satisfied. It has a bit of zing from ginger and curry, and a bit of acidity from fresh lemon to round off the creamy coconut base. Plus it comes together quickly and is freezer friendly.

So if you, like me, are craving and enjoying all the comforting food and clothes and activities that come with fall, then you should try out this soup!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe lightly adapted from Love and Lemons

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Coconut Curry Lentil Soup

Serves 4-6

Ingredients:

• 2 Tbsp / 28g oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 3 Tbsp fresh ginger, grated

• 1 Tbsp mild curry powder

• 1/4 tsp crushed red pepper flakes

• 28oz / 800g canned fire-roasted or regular diced tomatoes

• 1 cup dry lentils

• 2 1/2 cups / 593g water

• 1 14oz / 400g can coconut milk

• Salt and pepper to taste

• Generous handful of cilantro, roughly chopped

• Lemon or lime wedges, for serving

Directions:

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
   

2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
   

3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
   

4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.
   

Jenny’s Notes:

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.

• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.

• If soup becomes too thick, add more water as needed to thin it out.

Yield 4-6

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

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Coconut Curry Lentil Soup

Creamy coconut curry lentil soup with lemon and cilantro

Cook modePrevent screen from turning off

Ingredients

• 2 Tbsp / 28g oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 Tbsp fresh ginger, grated
• 1 Tbsp mild curry powder
• 1/4 tsp crushed red pepper flakes
• 28oz / 800g canned fire-roasted or regular diced tomatoes
• 1 cup dry lentils
• 2 1/2 cups / 593g water
• 1 14oz / 400g can coconut milk
• Salt and pepper to taste
• Generous handful of cilantro, roughly chopped
• Lemon or lime wedges, for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.

Notes

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.
• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.
• If soup becomes too thick, add more water as needed to thin it out.

Nutrition Facts

Calories

470.36

Fat

29.45 g

Sat. Fat

19.52 g

Carbs

42.84 g

Fiber

8.43 g

Net carbs

34.41 g

Sugar

4.14 g

Protein

15.62 g

Cholesterol

0.00 mg

Sodium

160.15 mg

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2020/10/31/1v9wrzjq3xlv7z7b9eachzdw3n5isn

Vegan, gluten-free, curry, best lentil soup

Dinner, soup

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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White Bean Potato Soup

Last Updated August 30, 2024

This soup is packed full. Packed full of flavor, packed full of vegetables and good stuff, and therefore packed full of nutrients. Did I mention it’s also vegan? Because it is, at least if you don’t sprinkle any of that wonderful cheese over the soup at the end.

While I love beans, and I love potatoes, and just about everything else in this soup, I honestly wasn’t expecting it to be as good as it was. It is so full of flavor and so satisfying, and I didn’t even have any wine on hand to add!

This soup boasts, besides beans and potatoes, onions, carrots, garlic, kale, with a hint of rosemary, spice, and white wine to tie it all together.

While the main soup season might be coming to an end, I decided to finally post this recipe because

1. during these crazy coronavirus times it seems everyone and their brother are baking bread up the wazoo and revving their sourdough starters, at least judging by social media and the shortage of flours and yeast in the stores…and this soup pairs wonderfully with some good homebaked bread!!

2. this soup has many ingredients, but most are pantry staples which makes this ideal to whip up for dinner without having to go to the store. Even if you’re missing one or two things, this soup is so flavorful you can easily swap out vegetables or omit one with a still tasty result.

3. many of these ingredients are also cheap, which means you get a hardy meal for just a few dollars, which is helpful in these uncertain financial times

4. we’ve had an unusually cold few nights and days for April here in Florence, which made me think of this soup..

5. soups are so easy, and recipes like this are rewarding for my friends who may be deciding to expand their cooking skills with all the newfound time on their hands.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe slightly adapted from Clever Eats

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White Bean Potato Soup

Serves 4-6

Ingredients:

• 1 Tbsp oil

• 1 medium onion, diced

• 1 stalk of celery, diced

• 1 carrot, diced

• 2 garlic cloves, minced

• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)

• 2 potatoes, cut into small chunks

• 1 Tbsp / 16g tomato paste

• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh

• 1/2 tsp sweet paprika

• 1/4 tsp cayenne pepper, optional

• 1/2 cup / 119g white wine, or more broth or water

• 7oz / 200g fresh or frozen spinach or kale, lightly chopped

• 2 cups / 474g vegetable broth

• salt and pepper, to taste

• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Directions:

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.

2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.

3. Add the wine and stir until it is almost evaporated.

4. Add kale, broth, and salt and pepper to taste.

5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.

6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Jenny’s Notes:

• If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans.

• You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using.

• If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.

• In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Yield 4-6

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

With ImageWithout Image

White Bean Potato Soup

A hearty and nutritious soup bursting with flavor, featuring white beans, potato, kale, onion, garlic, carrots, and celery with a touch of rosemary and a splash of white wine.

Cook modePrevent screen from turning off

Ingredients

• 1 Tbsp oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 2 15oz / 400g cans of white beans, drained (any kind, such as cannellini or navy)
• 2 potatoes, cut into small chunks
• 1 Tbsp / 16g tomato paste
• 1/2 tsp dried rosemary or 1 Tbsp chopped fresh
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper, optional
• 1/2 cup / 119g white wine, or more broth or water
• 7oz / 200g fresh or frozen spinach or kale, lightly chopped
• 2 cups / 474g vegetable broth
• salt and pepper, to taste
• extra virgin olive oil and parmesan or pecorino cheese, for finishing

Instructions

1. In a large stockpot or dutch oven, heat oil over medium heat. Add onion, celery, and carrot and cook, stirring occasionaly, until onion begins to turn translucent.
2. Add the garlic, then add the beans, potatoes, tomato paste, rosemary, paprika, and cayenne pepper. Cook for a minute or two, stirring frequently.
3. Add the wine and stir until it is almost evaporated.
4. Add kale, broth, and salt and pepper to taste.
5. Raise heat and bring soup to a boil, then cover and reduce heat to low. Cook for about 15 minutes, or until potatoes are tender.
6. Ladle soup into serving bowls, top with parmesan or pecorino cheese and drizzle with olive oil. Serve with warm, crusty bread. Buon appetito!

Notes

If you prefer to cook dry beans instead of using canned, as I do, a good rule of thumb is to take half the weight of called for canned beans and cook that amount of dry beans. Different dry beans absorb slightly different amounts of water, but generally speaking they double in weight when cooked. So if you need 800g as in this recipe, I would cook 400g of dry beans. You can choose to peel your potatoes before chopping or leave skin on, either way is fine if you ask me! Leaving skin on is easier and more nutritious (more fiber!), just be sure to wash them well before using. If you have a rosemary plant, you can also add a clean sprig straight to the soup, then remove when you are ready to serve the soup.In a pinch, you can always just use water instead of broth, although you will lose some flavor depth. If you have any bouillon cubes, you can also dissolve those into the soup following the bouillon dosing instructions.

Nutrition Facts

Calories

426.89

Fat

8.57 g

Sat. Fat

1.21 g

Carbs

65.80 g

Fiber

14.44 g

Net carbs

51.36 g

Sugar

5.02 g

Protein

20.23 g

Sodium

542.01 mg

Cholesterol

1.07 mg

Nutritional information is approximate. Based on 4 servings and includes using wine and toppings.

https://jennyblogs.com/blog/2020/4/4/white-bean-potato-soup

white bean soup, potatoes, kale, spinach, vegan, healthy, vegetarian, carrots, white wine, spinach, celery, onion, garlic

Soup, Dinner

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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