Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (950 ml) - low sodium preferred
  • 2 cups water (475 ml)
  • 1 large potato, peeled and diced (about 1 1/2 cups)
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 red bell pepper, cored and chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 1/2 cup plain nonfat Greek yogurt (115 ml) OR 1/2 cup light cream OR 1/2 cup cashew cream (for vegan option)
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in the stockpot. Add onion and sauté until softened. Add garlic and cook until fragrant.
  2. Pour in vegetable broth and water. Add diced potatoes, carrots, celery, and bell pepper. Bring to a boil, then reduce heat and simmer.
  3. Stir in the diced tomatoes, basil, oregano, red pepper flakes (if using), salt, and pepper. Continue to simmer until vegetables are tender.
  4. Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, carefully transfer batches of the soup to a regular blender and blend until smooth. Return to the pot.
  5. Stir in the frozen peas and green beans. Cook until heated through.
  6. Remove from heat and stir in the Greek yogurt, light cream, or cashew cream. Be careful not to boil after adding the dairy (or vegan cream) to prevent curdling.
  7. Taste and adjust salt and pepper as needed.
  8. Ladle into bowls and garnish as desired.