Healthy recipe for Creamy Vegetable Soup – made with six different vegetables and easily customized to fit your favorite ingredients.


  • 1 1/2 tbs extra virgin olive oil
  • 1 1/2 onion
  • 6 large carrots
  • 6 zucchini, diced
  • 6 broccoli stalks
  • 1/2 c frozen corn – Optional
  • 3 – 4  3 1/2 oz can of diced tomatoes (no salt)
  • 9 c Vegetable or Chicken broth* low sodium
  • 6 c unsweetened almond milk
  • 3 c light coconut milk
  • salt
  • 3 tbs garlic powder
  • 3 tbs dried basil
  • 6 bay leaves
  • Juice of 6 lemons
  • Fresh cracked black pepper 


  1.  Dice the onion. Thinly slice the carrots into large rounds. Peel and chop the broccoli stalks into chunks. Preheat a large pot over medium heat. Add olive oil, onions, carrots, broccoli stalks and a sprinkling of salt and stir. Turn down heat to medium low and sauté, stirring often, for 7 minutes. Meanwhile, dice the zucchini (skin on) into 1/2” inch pieces. Add the zucchini to the pot, add another sprinkle of salt, stir and cook for another minute or so.
  2. After the veggies have softened slightly, add the corn, diced tomatoes (with juice), broth, almond milk, coconut milk, garlic powder, dried basil, and bay leaves. Cover and bring to a boil. Turn down to a simmer, uncover and cook uncovered for 30 minutes. Remove the bay leaves. And turn off heat.
  3. BLEND: Ladle 1/3 – 1/2 (depending on how chunky you want the soup to be) of the entire soup pot’s veggies AND broth into a blender. Blend until smooth. Pour back the blended mixture into the soup pot. Add lemon juice stir until all is well combined. Then salt and pepper to taste.