Description
A wholesome and creamy vegetable soup packed with fresh veggies, nutritional yeast for a cheesy flavor, and a velvety dairy-free base. This healthy, comforting soup is perfect for a light lunch or dinner and suits vegan and gluten-free diets when gluten-free flour is used.
Ingredients
Vegetables and Aromatics
- 1 Tbsp neutral oil (olive oil recommended)
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- ½ cup frozen corn
- 1 cup frozen peas
- 1 cup chickpeas or white beans (optional)
Thickening and Flavor
- 3 Tbsp nutritional yeast
- 1/3 cup all-purpose flour (substitute with gluten-free flour for gluten-free option)
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (soy milk used)
- 4 cups vegetable broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh rosemary
- ½ tsp fresh oregano
- ½ tsp fresh thyme
Instructions
- Sauté Vegetables: Heat a large pot over medium heat. Add olive oil, then the chopped onions, carrots, celery, minced garlic, and salt. Cook for about 5 minutes, stirring occasionally, until the onions become translucent and softened, creating a flavorful base.
- Make Roux: Add dairy-free butter to the pot and allow it to melt. Stir in the flour, coating the vegetables evenly to form a roux. This mixture will become thick and sticky, which will help thicken the soup later.
- Add Broth and Herbs: Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Add black pepper, fresh oregano, thyme, and rosemary. Stir well to combine everything uniformly.
- Simmer and Thicken: Keep stirring frequently to prevent the soup from sticking or burning at the bottom. Allow the soup to gently boil; as it heats, it will thicken due to the roux. Maintain a gentle boil and stir occasionally.
- Add Remaining Ingredients and Warm Through: Stir in the frozen peas, corn, nutritional yeast, optional chickpeas or white beans, and the unsweetened dairy-free milk. Cook on low heat for another 5-7 minutes until the peas and corn are thoroughly heated and the soup is creamy.
- Serve: Ladle the soup into bowls and serve warm. Enjoy immediately or refrigerate leftovers in an airtight container for up to 3 days.
Notes
- To make this soup gluten-free, use gluten-free flour instead of all-purpose flour.
- For a vegan and dairy-free version, ensure the butter is dairy-free and use plant-based milk.
- Adding chickpeas or white beans is optional but adds extra protein and texture.
- Leftover soup can be stored in the refrigerator for up to 3 days in an airtight container.
- Stir frequently during cooking to prevent the soup from sticking to the pot and burning.
