This Creamy Blended 6-Vegetable Soup is vibrant, healthy, and velvety smooth. Packed with leeks, carrots, celery, zucchini, potatoes, and peas, it’s a comforting bowl of goodness that’s perfect for lunch, dinner, or as a starter. With a touch of cream, it’s rich and satisfying while still being light and wholesome.
Why You’ll Love This Recipe
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Packed with Vegetables: Six fresh vegetables provide fiber, vitamins, and flavor.
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Velvety Smooth: Blending makes it luxuriously creamy without the need for heavy thickeners.
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Simple & Quick: Ready in about 40 minutes with minimal effort.
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Diet-Friendly: Vegetarian, gluten-free, nut-free, and egg-free.
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Customizable: Swap or add vegetables based on what’s in season or your pantry.
Ingredients (Serves 6)
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2 tablespoons butter (30 g)
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2 medium leeks, white parts only, sliced into half-moons
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2 medium celery stalks, roughly chopped
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1 medium carrot, sliced into half-moons
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600 g zucchini (about 3 medium), roughly chopped
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2 medium potatoes, diced into bite-sized chunks
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1 L vegetable stock
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1 cup frozen peas
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½ cup cream
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1 teaspoon salt, plus more to taste
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A few grinds of black pepper, plus more to taste
Instructions
Prepare the Vegetables
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Trim and slice the leeks, keeping only the white part.
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Slice the carrot into half-moons (peeling optional).
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Chop celery, discarding the leaves.
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Dice potatoes into bite-sized chunks.
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Trim zucchini ends, then roughly chop into coin-shaped pieces.
Cook the Soup
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In a large soup pot, melt the butter over medium heat.
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Sauté leeks, celery, and carrots for about 10 minutes until softened.
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Add zucchini, potatoes, salt, pepper, and vegetable stock. Stir well (the stock doesn’t need to cover all vegetables completely).
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Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20–25 minutes, until potatoes are tender.
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Add frozen peas in the last few minutes of cooking.
Blend the Soup
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Use a standing or immersion blender to puree the soup until smooth. If using a standing blender, blend in batches and allow hot soup to cool slightly to avoid splattering.
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Return the soup to the pot, stir in the cream, and adjust salt and pepper to taste.
Prep and Cooking Time
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Prep Time: 10 minutes
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Cook Time: 30 minutes
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Total Time: 40 minutes
Tips and Variations
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Extra Creamy: Add more cream or a splash of milk for an even richer texture.
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Spice It Up: Add a pinch of nutmeg, smoked paprika, or cayenne for a flavor twist.
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Vegan Option: Replace butter with olive oil and cream with coconut cream or cashew cream.
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Texture Variation: Reserve some cooked vegetables before blending for a chunky version.
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Storage: Keep leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Serving Suggestions
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Serve with crusty bread, garlic toast, or a side salad.
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Garnish with fresh herbs like parsley, chives, or a drizzle of extra cream.
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Perfect as a starter for dinner parties or a cozy weeknight meal.
Dietary Information
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Gluten-Free
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Egg-Free
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Nut-Free
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Vegetarian
Conclusion
This Creamy Blended 6-Vegetable Soup is a nourishing, flavorful, and versatile recipe that’s easy to prepare and perfect for any occasion. Its smooth, creamy texture and rich vegetable flavors make it a comforting choice year-round. Whether served as a light lunch, a starter for dinner, or a make-ahead meal, this soup is sure to please everyone at the table.
Print
Creamy Blended 6 Vegetable Soup
- Total Time: 40 minutes
Description
This Creamy Blended 6-Vegetable Soup is a vibrant, nutritious, and velvety-smooth bowl of comfort. Packed with leeks, carrots, celery, zucchini, potatoes, and peas, it’s a wholesome meal that’s perfect for lunch, dinner, or as a starter. With a touch of cream, it’s rich yet light, easy to make, and perfect for warming up on any day.
Ingredients
2 tablespoons butter (30 g)
2 medium leeks, white parts only, sliced into half-moons
2 medium celery stalks, roughly chopped
1 medium carrot, sliced into half-moons
600 g zucchini (about 3 medium), roughly chopped
2 medium potatoes, diced into bite-sized chunks
1 L vegetable stock
1 cup frozen peas
½ cup cream
1 teaspoon salt, plus more to taste
A few grinds of black pepper, plus more to taste
Instructions
- Prepare the Vegetables: Trim and slice leeks, keeping only the white parts. Slice carrots into half-moons. Chop celery, discarding leaves. Dice potatoes into bite-sized chunks. Trim zucchini ends and roughly chop into coin-shaped pieces.
- Cook the Soup: In a large soup pot, melt butter over medium heat. Sauté leeks, celery, and carrots for about 10 minutes until softened. Add zucchini, potatoes, salt, pepper, and vegetable stock. Stir well (the stock doesn’t need to cover all vegetables completely). Bring to a boil, then reduce heat to medium-low, cover, and simmer 20–25 minutes until potatoes are tender. Add frozen peas in the last few minutes of cooking.
- Blend the Soup: Use a standing or immersion blender to puree the soup until smooth. If using a standing blender, blend in batches and allow hot soup to cool slightly to prevent splattering.
- Finish & Serve: Return soup to the pot, stir in cream, and adjust salt and pepper to taste. Serve hot.
Notes
- Extra Creamy: Add more cream or a splash of milk for an even richer texture.
- Spice It Up: Add a pinch of nutmeg, smoked paprika, or cayenne for a flavor twist.
- Vegan Option: Replace butter with olive oil and cream with coconut or cashew cream.
- Texture Variation: Reserve some cooked vegetables before blending for a chunky version.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Mixing
- Cuisine: American
