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Creamy Vegetable Soup Recipe

Creamy Vegetable Soup Recipe
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Indulge in the warmth and comfort of this Creamy Vegetable Soup Recipe, a perfect blend of nutritious vegetables and rich flavors, all without dairy. This soup is not only easy to prepare but also versatile enough to fit any occasion, whether it’s a cozy dinner or a casual gathering with friends. With fresh ingredients and a creamy texture achieved through plant-based milk, this vegan dish will satisfy everyone at your table. Customize it with your favorite herbs or seasonal vegetables for an extra personal touch.

Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion (diced)
  • 2 celery stalks (sliced)
  • 2 large carrots (sliced)
  • 4 Yukon Gold potatoes (diced)
  • 2 teaspoons dried thyme
  • 2 garlic cloves (minced)
  • 1 quart low-sodium vegetable broth
  • 1 ½ cups frozen peas
  • 1 ½ cups frozen corn
  • 1 cup plant-based milk
  • Fresh parsley (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, sliced celery, and carrots; season with salt and pepper. Cook until softened, about 5 minutes.
  2. Stir in diced Yukon Gold potatoes, thyme, and minced garlic; cook for another minute. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes until vegetables are tender.
  3. Use an immersion blender to blend the soup lightly for a thicker consistency while retaining some chunky pieces.
  4. Incorporate frozen peas, corn, and plant-based milk into the soup. Simmer for an additional 5 minutes until heated through.
  5. Serve hot with fresh parsley on top.

Nutrition

Find it online: https://nobakeheaven.com/creamy-vegetable-soup-recipe/