Creamy Veggie Soup One-Pot (Print Version)
A luscious dairy-free soup with soft vegetables and a rich creamy base made with plant milk and butter.
# Ingredients:
→ Base
01 -
4 stalks celery, diced
02 -
3 medium carrots, sliced
03 -
1 medium white onion, diced
04 -
4 garlic cloves, finely chopped
05 -
1 tablespoon neutral oil or olive oil
→ Additional Vegetables
06 -
1 cup chickpeas or white beans (optional)
07 -
1 cup frozen peas
08 -
½ cup frozen corn
→ Creamy Base
09 -
3 tablespoons nutritional yeast
10 -
1 cup dairy-free, unsweetened milk (soy works great)
11 -
4 cups vegetable stock
12 -
⅓ cup all-purpose flour
13 -
⅓ cup dairy-free butter
→ Seasonings
14 -
½ teaspoon thyme (fresh)
15 -
½ teaspoon oregano (fresh)
16 -
½ teaspoon rosemary (fresh)
17 -
½ teaspoon pepper
18 -
1 teaspoon salt
# Steps:
01 -
Warm oil in a big pot on medium heat. Add garlic, onion, celery, carrots, and sprinkle in some salt. Sauté for around 5 minutes, stirring occasionally, until the onion looks softened.
02 -
Drop in the butter and coat the veggies by stirring in the flour. This creates a thick paste-like mix.
03 -
Gradually mix in the vegetable stock while adding your spices. Stir constantly to avoid clumps, and let it bubble gently until you notice it getting thicker.
04 -
Toss in peas, corn, chickpeas, milk, and nutritional yeast. Simmer the mixture on low heat for 5 to 7 minutes until everything’s heated through.
# Helpful Notes:
01 -
Switch to gluten-free flour to skip the wheat
02 -
Store in the fridge for up to 3 days