Description
A comforting and creamy one-pot vegetable soup recipe that is loaded with fresh herbs, tender veggies, and pairs perfectly with crusty bread. This soup is easy to make and perfect for a cozy meal.
Ingredients
Vegetable Mix:
- 1 Tbsp neutral oil, such as olive oil
- 4 cloves of garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks of celery, chopped
- ½ cup corn (frozen)
- 1 cup peas (frozen)
Sauce:
- 3 Tbsp nutritional yeast
- 4 cups vegetable broth
- 1/3 cup all-purpose flour (or gluten-free flour)
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk, such as 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 chickpeas or white beans (optional)
Instructions
- Sauté Vegetables: Heat a large pot on medium heat. Add oil, onions, carrots, celery, garlic, and salt. Cook until onions are translucent.
- Make Roux: Add butter to the pot, then mix in flour until vegetables are coated. The mixture will be thick and sticky.
- Add Broth: Slowly pour in vegetable broth, pepper, oregano, thyme, and rosemary. Stir until well combined.
- Cook Soup: Stir frequently until soup gently boils and thickens. Add peas, corn, nutritional yeast, chickpeas, and milk. Cook on low heat for 5-7 minutes.
- Serve: Divide soup into bowls and enjoy!
Notes
- You can add more vegetables like potatoes or broccoli for variation.
- Adjust the seasoning according to your preference.
- Top with fresh herbs or a dollop of vegan sour cream before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
