Description
Oh so comforting One Pot Creamy Vegetable Soup. Loaded with fresh herbs, tender veggies and paired with delicious bread.
Ingredients
Scale
- 1 Tbsp neutral oil
- I used olive oil
- 4 cloves of garlic
- minced
- 1 medium white onion
- chopped
- 3 medium carrots
- chopped
- 4 stalks of celery
- chopped
- ½ cup corn
- I used frozen corn
- 1 cup peas
- I used frozen peas
- 3 Tbsp nutritional yeast
- 4 cups of veggie broth
- 1/3 cup all- purpose flour
- substitute with gluten-free flour
- 1/3 cup dairy-free butter
- 1 cup of unsweetened dairy-free milk
- I used soy milk
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp fresh rosemary
- 1/2 tsp fresh oregano
- 1/2 tsp fresh thyme
- 1 cup of chickpeas or white beans
- optional
Instructions
- Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.
- Add the butter to the pot. Once it starts to melt combine the flour and mix covering the vegetables in flour. This roux mixture will be thick and sticky.
- Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.
- Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
- Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed.
- Divide soup into bowls and serve. Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Notes
- Substitute the fresh herbs with dried herbs
- As your soup cools it will slowly start to thicken up
- If it gets too thick add additional veggie broth to thin the soup
- I like using soy milk for the extra plant protein, but almond, oat, and cashew milk would also be wonderful in this soup
- Making this soup for the entire family? Double the recipe
- This recipe will make enough soup for 4 adults
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg