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

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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.