Description
A comforting and nutritious one-pot creamy vegetable soup made with a medley of fresh and frozen vegetables, simmered in a flavorful veggie broth thickened with a dairy-free roux. Perfectly seasoned with fresh herbs and enhanced by nutritional yeast for a subtle cheesy flavor. This plant-based soup is easy to prepare, gluten-free adaptable, and ideal for a cozy meal.
Ingredients
Scale
Vegetables & 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
Soup Base & Seasoning
- 4 cups vegetable broth
- 1/3 cup all-purpose flour (or gluten-free flour as substitute)
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (soy milk recommended)
- 3 Tbsp nutritional yeast
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh rosemary, chopped
- ½ tsp fresh oregano, chopped
- ½ tsp fresh thyme, chopped
Instructions
- Sauté Vegetables: Heat a large pot over medium heat. Add oil, then diced onions, chopped carrots, celery, minced garlic, and salt. Cook for about 5 minutes until onions turn translucent and vegetables soften slightly.
- Create Roux: Add dairy-free butter to the pot and allow it to melt. Stir in flour, mixing thoroughly to coat the vegetables with the thick, sticky roux mixture.
- Add Liquids and Herbs: Gradually pour in vegetable broth while stirring continuously. Add pepper, fresh oregano, thyme, and rosemary. Mix until fully combined.
- Simmer and Thicken: Stir often as the soup heats to a gentle boil. You will notice the soup thickening as it cooks. Keep stirring frequently to prevent burning on the bottom.
- Add Remaining Ingredients: Stir in frozen peas, corn, nutritional yeast, optional chickpeas, and unsweetened dairy-free milk. Lower heat and simmer for an additional 5-7 minutes until veggies are warmed through.
- Serve: Ladle the hot soup into bowls. Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- Use gluten-free flour to make this recipe gluten-free.
- For a creamier texture, blend a portion of the soup before adding the peas and corn.
- Nutritional yeast adds a cheesy flavor and is a great source of B vitamins.
- Adjust herbs and seasoning according to your preference.
- Optional chickpeas or white beans increase protein and make the soup more filling.
- Store leftovers in the refrigerator and reheat gently on the stove to avoid curdling the dairy-free milk.
Nutrition
- Serving Size: 1 bowl (approximately 350 ml)
- Calories: 190 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
