Creamy Vegetable Soup

Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.

Creamy Vegetable Soup

Makes four servings
Prep time: 10 minutes
Cook time: 20 minutes


  • 2 tbs. extra-virgin olive oil
  • 2 large onions, chopped
  • 8 cups chopped broccoli, carrots, cauliflower, squash, or kale
  • 1 cup vegetable or chicken stock, plus more to taste
  • 1 cup fresh parsley, basil, or arugula
  • 1 14.5–oz. can coconut milk
  • 1 tbs. white miso paste
  • 1/2 tsp. salt


  1. Heat a large pot over medium-high heat for 30 seconds, then add oil and heat until shimmering. Add onions and reduce heat to medium-low. Stir occasionally until golden and soft, about 10 minutes.
  2. Add vegetables and stir, then add stock. Cover the pot tightly and turn the heat to medium-high. Cook for about five minutes. Uncover and test the vegetables by piercing with a paring knife. Continue cooking until tender.
  3. Transfer vegetables to a blender with the parsley, basil, or arugula. Add coconut milk, miso, and salt. Secure the lid tightly and cover with a folded towel to hold the lid down. Purée until smooth. Add more stock as necessary to achieve desired consistency.
  4. Serve garnished with your favorite toasted nuts and chopped fresh herbs.

is a Minneapolis-based recipe developer. She is the author of Great Bowls of Food.

Photo: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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