Description
Comforting one-pot creamy vegetable soup loaded with fresh herbs and tender vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- 1/2 cup corn
- 1 cup peas
- 3 tablespoons nutritional yeast
- 4 cups vegetable broth
- 1/3 cup all-purpose flour
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 1 cup chickpeas or white beans (optional)
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrots, celery, garlic, and salt. Cook 5 minutes until softened.
- Add dairy-free butter and stir until melted. Sprinkle flour over vegetables and stir to form a roux.
- Slowly pour in vegetable broth while stirring. Add pepper and herbs. Bring to gentle boil.
- Reduce heat and simmer, stirring frequently, until thickened.
- Add peas, corn, nutritional yeast, milk, and optional beans. Cook 5-7 minutes.
- Serve warm.
Notes
- Substitute dried herbs if fresh are unavailable.
- If soup becomes too thick, add extra vegetable broth.
- Use gluten-free flour if needed.
- Store leftovers in refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg