This post may contain affiliate links meaning that at no cost to you I may receive a small commission if you make a purchase using my link. I thank you for your support! Please read my DISCLOSURE for more info.
It is mid-September and it’s been raining today. Which means it’s a perfect day for a good soup. Let it be a creamy soup with vegetables and green beans! It is vegan and gluten-free. We have added hot Thai pepper to make it a bit spicy (we love spicy ;)), but you can add any spices you like!
THIS POST MAY CONTAIN AFFILIATE LINKS meaning that at no cost to you I may receive a small commission if you make a purchase using my link. I thank you for your support! Please read my DISCLOSURE for more info.
My husband has been asking for borscht lately, but our cabbages in the garden are not ready yet, and we forgot to get some from a grocery store. We have harvested a few parsnips, swiss chard, and, possibly the last for the year, beans today. We knew we wanted a soup. I knew I wanted a creamy soup. That kind of creamy that will warm up your soul 🙂 So, as always, we had started with an idea, and just followed our hearts 🙂
Creamy soup with vegetables and green beans
As this soup is a complete improvisation, feel free to substitute any ingredients you don’t have (or don’t like?) with whatever you find in your garden (or fridge) at the moment. We even added some frozen graded zucchinis left from the last year harvest.
Dice onions, potatoes, parsnips, carrots, tomatoes, and garlic. Cut the green beans (we had both green and purple beans) into 1/2″ (10-12mm) pieces, and chop Swiss chard.
Simmer onions for a couple of minutes, add potatoes, zucchini, tomatoes, and spices. Simmer the vegetables with a lid on for a few minutes or until zucchini’s thawed.
Add a cup of water and puree the veggies using an immersion blender (or in a food processor). I personally like using an immersion blender as it is so easy to use and takes a minute or two to puree the vegetables.
Add more water and beans. Bring to a boil and cook them for 20 minutes.
Add parsnips and carrots* and cook it all for 5-7 more minutes. Turn the heat off and add chopped Swiss chard.
Serve the soup with homemade croutons and a sprinkle of black pepper.
*We wanted to add a bit of a texture to the soup, but you can definitely cook and blend them with the rest of the vegetables.
This soup takes about 10 minutes prep time and about 40 minutes cooking. Trust me, it is worth the time! 😉 Potatoes and zucchini make it creamy. No need to add flour!
- 2 tbsp vegetable oil (we use sunflower oil)
- 1/2 diced onion
- 1-2 potatoes
- 1 carrot
- 1 parsnip
- 1-2 garlic cloves
- ~300 g green and purple beans ~10 oz.
- 3-4 tomatoes
- ~300 g frozen graded zucchini ~10 oz.
- 1 tsp a mix of ground coriander and cumin
- 1 tsp salt
- 1/2 tsp curry powder optional
- 1/2 tsp paprika
- 1-2 Swiss chard leaves
Simmer diced onions for a couple of minutes, add diced potatoes, zucchini, tomatoes, and spices. Simmer for a few minutes until zucchini has thawed.
Add a cup of water and puree the veggies using an immersion blender or in a food processor.
Add more water (to a desired creamy consistency) and beans. Bring to a boil and cook them for 20 minutes.
Add parsnips and carrots* and cook it all for 5-7 minutes. Turn the heat off and add chopped Swiss chard leaves.