Creamy Vegetable Soup with a Kick!


Prep time: 20 minutes

Cook time: 25 minutes

Serves: 4 people

This soup is a cinch to put together and full of flavor. Add a side of quiche or a simple handful of crackers and you have a nutritious filling lunch or dinner! It is a fantastic way to sneak a ton of vegetables into your day.

The soup contains parsnips which are anti-inflammatory and are high in fiber. They also have vitamin C, potassium and folate. I also included red and yellow peppers, peppers are high in vitamin A and C, potassium, folate, and fiber. Zucchini and yellow squash are both in the soup as well, they are high in vitamin B6 and C. They also contain manganese which help form your connective tissues and amongst many other benefits it also is important for brain and nerve function. Chili peppers to add a little pop to the soup and also contain vitamins A, C, B6 and K.

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  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Total time: 45 minutes
  • Serves: 4 people

A sneaky way to get your vegetables for the day! It works on kids too- however you may want to leave out the jalapeno for them.



  • 1 large parsnip
  • 1 small yellow zucchini squash
  • 1 zucchini
  • 2 red peppers
  • 2 yellow peppers
  • 7 fingerling potatoes
  • 5 garlic cloves
  • 1/2 large sweet yellow onion
  • 1 Anaheim chili
  • 1 Jalepeno, -optional


  • 1 cup cream, - you can substitute the cream with coconut milk too!
  • 2 cups vegetable broth
  • 1/3- 1/2 cup olive oil


  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoon coriander, reserve 1/2 teaspoon for later
  • 1 1/2 teaspoon smoked paprika, reserve 1/2 teaspoon for later
  • 1 teaspoon sage
  • 1/2 teaspoon fennel seed
  • 1 teaspoon umami, optional


Roasting and blending

  • 1)

    Turn oven on to 425 degrees.

  • 2)

    Cut the vegetables up into large pieces and place in a large bowl

  • 3)

    Add 1/3- 1/2 cup of olive oil. Just enough to coat the vegetables.

  • 4)

    Add all of the spices to the vegetable bowl but reserve 1/2 a teaspoon of both the coriander and smoked paprika and all of the umami you will use those later in the recipe.

  • 5)

    Toss the vegetables well with the spices and olive oil then place onto a baking sheet covered in foil or parchment paper and place into the oven for 20-25 minutes.  You want to see a little charring on the vegetables.

    what the veggies look like after 20 minutes.

  • 6)

    After veggies have cooled down a little bit add 1/2 of them to the food processor or blender and start blending. Once the vegetable mixture has broken down add 1/2 of the broth and continue blending. Now add the rest of the vegetables.

  • 7)

    Blend until the vegetables have been broken down completely. Add the cream and the rest of the broth and the remaining spices.  Blend until you get a desired consistency.


  • 8)

    Pour into a pot on the stove and heat up- and now you are ready to enjoy your soup!

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