Indulgent Swamp Soup Recipe – Rich, Creamy, and Easy to Make!
This creamy, hearty soup is packed with flavor and the perfect comfort food for chilly evenings. With its vibrant green color and rich texture, the Swamp Soup is a crowd-pleaser that’s as fun as it is delicious.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 4 cups vegetable broth
- 2 cups spinach fresh or frozen
- 1 cup peas frozen
- 1 cup broccoli florets
- 1 cup zucchini chopped
- 1 potato peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
- Add the vegetables: Pour in the vegetable broth, followed by the spinach, peas, broccoli, zucchini, and diced potato. Stir well, cover, and bring to a boil. Lower the heat and simmer for about 20 minutes or until the vegetables are tender.
- Blend the soup: Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Be cautious with the hot liquid!
- Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
- Garnish with fresh parsley and serve hot. Pair with some crusty bread for the perfect meal.
Notes
- Customize Your Veggies: Feel free to swap out any vegetables for ones you prefer or have on hand, like kale, green beans, or peas.
- Make it Lighter: For a lighter version, you can substitute heavy cream with coconut milk or almond milk.
- Storage: This soup keeps well in the fridge for up to 4 days and can also be frozen for up to 3 months. Just reheat gently on the stove.
- Toppings: Add a dollop of sour cream or shredded cheese on top for an extra creamy, comforting twist.