One-Pot Creamy Vegetable Soup (Print Version)
Hearty one-pot bowl with veggies, creamy dairy-free base, and tender beans. Comforting and simple.
# Ingredients:
→ Vegetables
01 -
4 cloves garlic, minced
02 -
1 medium white onion, chopped
03 -
3 medium carrots, chopped
04 -
4 stalks celery, chopped
05 -
1/2 cup frozen corn
06 -
1 cup frozen peas
→ Broth and Legumes
07 -
4 cups vegetable broth
08 -
1 cup chickpeas or white beans, drained and rinsed (optional)
→ Fats and Thickeners
09 -
1 tablespoon olive oil or neutral oil
10 -
1/3 cup all-purpose flour or gluten-free flour
11 -
1/3 cup dairy-free butter
→ Liquids
12 -
1 cup unsweetened dairy-free milk, such as soy milk
→ Seasonings and Herbs
13 -
3 tablespoons nutritional yeast
14 -
1 teaspoon salt
15 -
1/2 teaspoon black pepper
16 -
1/2 teaspoon fresh rosemary, chopped
17 -
1/2 teaspoon fresh oregano, chopped
18 -
1/2 teaspoon fresh thyme, chopped
# Instructions:
01 -
Heat a large pot over medium heat. Add olive oil, then incorporate onions, carrots, celery, garlic, and salt. Sauté for 5 minutes, stirring, until onions are translucent.
02 -
Add dairy-free butter to the pot. Once melted, sprinkle in flour and mix thoroughly until vegetables are evenly coated. Cook, stirring, until the mixture forms a thick, sticky paste.
03 -
Gradually pour in vegetable broth while continuously stirring. Add black pepper, rosemary, oregano, and thyme. Mix until the liquid is smooth and seasonings are distributed.
04 -
Bring mixture to a gentle boil, stirring frequently to prevent burning. Continue until the soup begins to thicken.
05 -
Stir in peas, corn, nutritional yeast, chickpeas or white beans if using, and dairy-free milk. Reduce heat to low and cook for an additional 5 to 7 minutes, until vegetables are tender and heated through.
06 -
Divide hot soup into bowls and serve immediately.
# Notes:
01 -
For optimal texture, avoid overcooking to preserve the color and integrity of the vegetables.
02 -
This soup keeps well for 3 days in an airtight container in the refrigerator.