This creamy vegetable soup brings together an impressive variety of fresh produce in one light, nourishing meal. Sweet potato gives it a naturally smooth texture, while leeks, celery, mushrooms, Brussels sprouts, carrot, garlic, ginger, turmeric, and oregano create layers of savory flavor — without any cream or milk. Serve it with sautéed kale and fresh broccoli sprouts for extra texture, color, and freshness.
A simple way to eat more vegetables
One of the best things about blended vegetable soups is how easily they bring a wide range of vegetables together. This recipe includes leafy greens, cruciferous vegetables, mushrooms, aromatic roots, and fresh herbs, creating plenty of variety without making the soup feel heavy or complicated.
The sweet potato gives the soup body and a subtle sweetness, while mushrooms contribute a deeper savory flavor. Fresh ginger, turmeric, garlic, and oregano make it aromatic and warming without overpowering the vegetables.
Everything is made with simple, recognizable ingredients: fresh vegetables, herbs, extra virgin olive oil, water, salt, and pepper. There is no cream or milk, yet the finished soup is beautifully smooth and satisfying.
If you keep my homemade vegetable bouillon cubes in the freezer, you can add one to the cooking water for even more flavor.
How to make this creamy vegetable soup
Start by washing and preparing all the vegetables. Since the soup will eventually be blended, the chopping does not need to be perfect, but cutting the vegetables into relatively small, even pieces helps them cook quickly.
Warm the extra virgin olive oil in a large sauté pan over medium heat. Begin with the leek, allowing it to soften for a few minutes. Add the celery and Brussels sprouts, stirring and cooking briefly after each addition.
Continue with the sweet potato, carrot, garlic, mushrooms, ginger, and turmeric. Sauté everything gently until the vegetables are coated in olive oil and beginning to release their aromas. Add the fresh oregano toward the end. The goal is not to brown or fully cook the vegetables at this stage, but to build flavor before adding the water.
Transfer the sautéed vegetables to a soup pot and add the warm water, salt, and pepper. Bring to a boil, reduce the heat, and simmer for about 10 minutes, or until the vegetables are tender enough to blend.
Allow the soup to cool slightly, then blend until smooth and creamy. If it is thicker than you prefer, add a little more hot water. Taste and adjust the seasoning.
To prepare the topping, return the sauté pan to the heat and add a little more olive oil if needed. Cook the finely chopped kale for a few minutes, just until wilted.
Serve the soup topped with the sautéed kale and a generous sprinkle of broccoli sprouts or broccoli microgreens. The kale adds texture and substance, while the sprouts bring a fresh, slightly peppery finish.
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
Print
Creamy Vegetable Soup with Kale and Broccoli Sprouts
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This creamy vegetable soup brings together an impressive variety of fresh produce in one light, nourishing meal. Sweet potato gives it a naturally smooth texture, while leeks, celery, mushrooms, Brussels sprouts, carrot, garlic, ginger, turmeric, and oregano create layers of savory flavor — without any cream or milk. Serve it with sautéed kale and fresh broccoli sprouts for extra texture, color, and freshness.
Ingredients
For the soup
- 3–4 celery stalks, finely chopped
- 1 medium leek, white part only, thinly sliced
- 1 medium sweet potato, peeled and finely sliced or chopped
- 9–10 medium cremini, mini bella, or button mushrooms, sliced
- 8 large Brussels sprouts, or more if small, finely sliced
- 1 small carrot, finely chopped
- 4 garlic cloves, peeled and smashed
- 1 thumb-size piece fresh ginger, or slightly larger, sliced
- 1 thumb-size piece fresh turmeric, sliced
- 1 small handful fresh oregano leaves
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil, plus more for the kale if needed
- About 45 fluid ounces (1.3 liters) warm water
For the topping
- 5–6 Lacinato kale leaves, stems removed and leaves finely chopped
- Broccoli sprouts or broccoli microgreens, for serving
Instructions
- Wash and prepare all the vegetables. Have the warm water ready.
- Heat the olive oil in a large sauté pan over medium heat. Add the leek and sauté for a few minutes. Add the celery and cook for another few minutes, stirring occasionally.
- Add the Brussels sprouts and continue cooking briefly. Add the sweet potato, carrot, garlic, mushrooms, ginger, and turmeric. Sauté for a few more minutes, stirring regularly.
- Add the oregano leaves and cook briefly. The vegetables should be lightly softened and coated with olive oil, but not browned or overcooked.
- Transfer the vegetables to a soup pot. Add the warm water and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for about 10 minutes, or until the vegetables are tender.
- Allow the soup to cool slightly, then blend until smooth and creamy. Add more hot water if needed to reach your preferred consistency. Taste and adjust the seasoning.
- Return the sauté pan to medium heat, adding a little more olive oil if necessary. Add the chopped kale and cook for a few minutes, until wilted.
- Serve the soup topped with sautéed kale and broccoli sprouts or broccoli microgreens.
Notes
For additional flavor, add one homemade vegetable bouillon cube with the water.
The consistency can be adjusted after blending by adding more hot water.
The recipe makes approximately 2 liters (about 8 cups) of soup.
2 Comments
Kristi Shanks
September 16, 2018 at 6:22 pmThis soup is delicious and filling. Love it!
Claudia
September 17, 2018 at 9:53 amI’m so happy you love it <3