Protein Boost: Add shredded chicken, cooked beans, or lentils for extra protein.
Creamy Version: Blend half the soup for a silky texture, or stir in a splash of cream or coconut milk.
Herb Swap: Use rosemary or sage instead of thyme for a slightly different aroma and flavor.
Seasonal Twist: Replace potatoes with sweet potatoes or squash, depending on the season.
FAQ:
Q: Can I make this recipe vegetarian or vegan?
A: Absolutely! Use vegetable broth and skip any meat additions for a fully plant-based version.
Q: Can I prep this soup in advance?
A: Yes! Chop your vegetables and store them in the fridge. Combine with broth when ready to cook—it will taste just as fresh.
Q: How do I make the soup richer without cream?
A: Roasting the vegetables first enhances their natural sweetness, or adding a small potato and blending part of the soup creates natural creaminess.
Q: Can I use canned vegetables?
A: Fresh vegetables are ideal for flavor, but in a pinch, canned or frozen vegetables work—just reduce the cooking time slightly to avoid mushiness.
