Creamy Vegetable Soup

Honestly, I’m not that big a fan of traditional vegetable soup. But it’s a snow day here in NYC, I wanted to make my own soup, and I’m a fake vegetarian now, so there you go. (Caveat: I eat meat on the weekends. I’m not ready to completely give it up yet). If you read my blog, you know I like to make things that are relatively healthy, but really fast and easy. I don’t do the normal recipe site thing – I don’t know what your prep time is going to be, maybe you chop veggies like a pro or maybe it takes you forever to cut a zucchini into chunks. Not my business. But I came up with this recipe and unlike some of the stuff I come up with on the fly, felt it was so good I had to share it with you!

Creamy Vegetable Soup


1 zucchini

1 bunch of bok choy

1/2 red pepper

6 mushrooms

1/2 onion

teaspoon of chopped garlic in oil

2 tablespoons of olive oil

32 oz carton of vegetable broth

1/2 cup of strained tomatoes (I like the boxed Pomi)

1/3 cup heavy cream

1 tsp turmeric

1/2 teaspoon paprika

1/2 teaspoon parsley

salt & pepper to taste

Recipe: Chop up all the veggies in to bite sized pieces except for the bok choy. In the olive oil, saute the onion, garlic, red pepper and mushrooms with the salt and pepper sprinkled on them for about 5 minutes. Add the broth, all the rest of the spices, strained tomatoes, bok choy and zucchini. Simmer for 30 minutes. Add the cream, simmer and stir for another 5 minutes. Voila, enjoy!


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