Spiriteds, can we have a frank conversation about vegetables? I, for one, have always preferred mine in the form of cheese, sausages, chips, or salsa. And if I could still have my vegetables in those forms, all the while getting the same nutrients, then, Spiriteds, I’d do it in a heartbeat. Alas, I discovered actual, honest-to-God vegetables taste rather delicious. They also boost my energy. But they have to be in the right recipe with tasty ingredients. I’m a fair weather vegetable lover at best. So, when I discovered a puréed vegetable soup in the early days of our whole foods lifestyle, I was all over it. We’ve made modifications since then and now slurp this Dairy-Free Homemade Creamy Vegetable Soup with complete abandon.
I’m not joking, nor is this hyperbole. The girls are “getting used to it,” which in our family, equates to a full-blown food love affair. K-Hubs and I, however, eat it on the regular. I miss traditional broccoli and cauliflower cheese soup every now and then. This is the recipe I grab to satiate that craving. Dairy-Free Homemade Creamy Vegetable Soup is vegan, paleo, and totally gluten-free. Yet it boasts a rich, creamy texture you would expect of a traditional dairy-based soup. These same qualities also make it the perfect healthy comfort food recipe for fall and winter.
Making your own batch also couldn’t be easier. So not only are you getting a boatload of nutrients from the broccoli, cauliflower, zucchini, yellow squash, onions, and garlic, but you’re also maintaining your sanity and will to make a healthy meal. To keep it simple, I typically slice my zucchini and yellow squash, unless they don’t fit well in the steamer, at which point I quarter them. I also break the broccoli and cauliflower into florets, but I don’t worry about a consistent size or style. These four ingredients are steamed and then puréed, so there are no style points for uniformity.
While the veggies are steaming, I defrost Homemade Bone Broth and sauté the garlic and onion mixture in olive oil. Once the onions are shiny (red or purple onions) or translucent (white or yellow onions), I remove them from the heat and set them aside.
Once the vegetables are steamed, the bone broth is thawed, and the onions are done, I throw everything in my high-speed blender and purée on high speed until smooth. I also add my seasonings of choice, which include sea salt, garlic salt, onion salt, and coarse black pepper. I’m also a little precious, so add 2-3 tablespoons of coconut oil to the soup for added rich, creamy goodness. You don’t have to do this for delicious Dairy-Free Homemade Creamy Vegetable Soup. But if you’re wondering how to take this otherwise tasty gluten-free soup recipe up a notch, then coconut oil is your answer.
This soup is also next-level goodness as leftovers, which I learned this year are K-Hubs favorite food. In fact, that’s what he wanted for his Father’s Day meal. Leftovers. Toodle suggested we make a bunch of food ahead of time, eat only portions of each, and then store the rest in containers until the BIG DAY. And rest assured, any holiday is a big holiday if Toodle is at the helm. I suspect K-Hubs’ love of the leftover comes down to two things. One, he doesn’t have to cook, and, two, the flavors intensify.
So, Spiriteds, if you are samesies with K-Hubs on these, then you’ll love next-day Dairy-Free Homemade Creamy Vegetable Soup. It brings ALL the flavor. There is no doubt about it, the garlic and onions are ridiculously good. And, if you add a little pepper to your soup before refrigerating it, Ima just tellin’ you, it will pack the most amazing punch for you the next day.
Happy slurping, Spiriteds!
Dairy-Free Homemade Creamy Vegetable Soup
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 7 cups 1x
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 1 onion, diced
- 1–2 cloves garlic, pressed
- 2–3 tablespoons olive oil (enough to cover bottom of skillet)
- 2 cups bone or vegetable broth
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/8 teaspoon sea salt
- 2–3 tablespoons coconut oil, optional
- Coarse black pepper to taste
- Steam zucchini, yellow squash, broccoli, and cauliflower until soft.
- In a small skillet, combine diced onions, pressed garlic, and olive oil and sauté until translucent. Remove from heat and set aside.
- Combine steamed vegetables, sautéed garlic and onion mixture, bone broth, and seasonings in a high-speed blender and mix until smooth. Add coconut oil, if desired.
- Serve immediately, or if necessary, reheat in a saucepan on the stove.