Creamless Creamy Vegetable Soup

  

On the one hand, I’m so ready for spring. We enjoyed our share of sledding, snow tubing and skiing. But this was one of the coldest, snowiest winters I can remember. I’m ready to walk down the sidewalk without slipping on a patch of ice. I’m ready to leave the house without snow boots, a down coat, hat and mittens. And I’m so ready to put away the shovels and ice scrapers.

But I’m not quite ready to get into shorts and a t-shirt. Blame the hearty stews. The rich pastas. The creamy hot chocolate. That “it’s okay, spring is months away” mentality seems really convincing when there’s two feet of snow on the ground. But I really need to be a little more grounded in reality when the calendar says it's March.

So what to do when the calendar demands healthier, lighter eating but the thermometer suggests that comforting winter dishes are still in order?

Start by making this soup. The creamy texture fools you into thinking you’re eating something rich and indulgent. But you’re not. It’s just tons of veggies simmered in water or stock and then pureed into a creamy soup.

Have a bowl of this soup for dinner. Or have a bowl right before dinner. It’ll fill you up so you won’t eat as much of everything else. Before you know it you’ll be ready for those shorts and t-shirts.

Just please don’t mention bathing suits.

Potatoes give the soup some substance. Other than that, you can really use whatever veggies you have in your fridge. Butternut squash, parsnips, turnips and cauliflower would all be great. This time I used potatoes, zucchini, carrots, leeks and a couple of tomatoes. 

Chop up the veggies and put them in a large saucepan. 

Add enough water, vegetable broth or chicken broth to cover. (I also threw in some thyme.)

Bring to a boil, then simmer for about 30 minutes, until the veggies are tender.

Use a regular or immersion blender to puree to whatever consistency you like. I like a smooth puree. But you can leave it a little chunkier if you prefer.

Serve hot.

Creamless Creamy Vegetable Soup

Recipe from The Garlic Press

2 potatoes

2 zucchini

2 leeks

2 carrots

2 tomatoes

(or whatever combination of vegetables you like, in addition to the potatoes)

1 sprig fresh thyme other herb

6 cups (approx.) water, vegetable broth or chicken broth

Salt

Pepper

1.   Chop up vegetables and place them in a large saucepan.

2.   Add enough water or broth to cover.

3.   Bring to a boil, then turn down the heat to low and simmer until the vegetables are tender, about 30 minutes.

4.   Remove thyme sprig (if using). Puree using an immersion blender or regular blender. Add salt and pepper to taste.

Serves 6 to 8