Ingredients
12
12 servings
- •2 tablespoons butter
- •2 onions, chopped
- •2 carrots, diced
- •1 stalk celery, diced
- •2 cloves garlic, minced
- •1 cup cauliflower florets
- •1 cup diced zucchini
- •6 large potatoes, cubed
- •3 cups vegetable broth
- •1 cup chopped kale, or to taste
- •¼ cup evaporated milk
- •1 bay leaf
- •½ cup corn kernels
- •1 teaspoon smoked paprika
- •1 teaspoon chopped fresh dill
- •salt and ground black pepper to taste
- •½ cup shredded Cheddar cheese, or to taste (Optional)
- •½ cup chopped fresh parsley, or to taste (Optional)
Instructions
- Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes.
- Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes.
- Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes.
- Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.
Nutritional Facts
Per 12 servings
- Calories: 227
- Carbohydrate: 42g
- Fat: 4g
- Fiber: 6g
- Protein: 7g
- Sugar: 6g
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