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Creamy Vegetable Soup

Use your favorite veggies in this soup, which is blended with coconut milk and white miso paste.
Two bowls of creamy vegetable soup.
  • Makes 4 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


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.
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.
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.
Serve garnished with your favorite toasted nuts and chopped fresh herbs.

This recipe was originally published on May 7, 2019 on Experience Life, Life Time’s whole-life health and fitness magazine.

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

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Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


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