Veggie Soup One Pot (Print Version)
A warming vegan bowl packed with soft veggies floating in a dairy-free, creamy broth.
# Ingredients:
→ Base
01 -
4 stalks celery, chopped up
02 -
3 medium carrots, diced
03 -
1 medium white onion, chopped up
04 -
4 cloves garlic, finely minced
05 -
1 tablespoon olive oil or some neutral oil
→ Additional Vegetables
06 -
1 cup chickpeas or any white beans you like (can skip)
07 -
1 cup frozen peas
08 -
½ cup frozen corn
→ Creamy Base
09 -
3 tablespoons nutritional yeast
10 -
1 cup unsweetened dairy-free milk (soy's a nice pick)
11 -
4 cups veggie broth
12 -
⅓ cup all-purpose flour
13 -
⅓ cup dairy-free butter
→ Seasonings
14 -
½ teaspoon fresh thyme
15 -
½ teaspoon fresh oregano
16 -
½ teaspoon fresh rosemary
17 -
½ teaspoon black pepper
18 -
1 teaspoon salt
# Steps:
01 -
Once thick, toss in chickpeas, peas, corn, dairy-free milk, and nutritional yeast. Let everything cook on low for 5 to 7 minutes so the veggies get nice and hot.
02 -
Keep stirring while you slowly add the veggie broth and all your herbs and spices. Let it bubble until it thickens up.
03 -
Drop in the butter, then stir in the flour so all the veggies are coated and things look real thick.
04 -
Put oil in a big pot and heat it up on medium. Throw in onions, carrots, celery, garlic, and salt. Sauté these together for about five minutes till the onions look see-through.
# Helpful Notes:
01 -
Use a gluten-free flour to make this safe for gluten allergies
02 -
Good in the fridge up to three days