Description
A hearty and comforting one-pot creamy vegetable soup that is both delicious and nutritious.
Ingredients
Scale
- 1 Tbsp neutral oil (olive oil)
- 4 cloves of garlic (minced)
- 1 medium white onion (chopped)
- 3 medium carrots (chopped)
- 4 stalks of celery (chopped)
- ½ cup corn (frozen)
- 1 cup peas (frozen)
- 3 Tbsp nutritional yeast
- 4 cups veggie broth
- 1/3 cup all-purpose flour (or gluten-free flour)
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (soy milk)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp fresh rosemary
- 1/2 tsp fresh oregano
- 1/2 tsp fresh thyme
- 1 cup chickpeas or white beans (optional)
Instructions
- Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.
- Add the butter to the pot. Once it starts to melt, combine the flour and mix, coating the vegetables in flour.
- Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.
- Stir the soup frequently until it comes to a gentle boil, making sure to keep stirring to prevent burning.
- Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn are warmed.
- Divide soup into bowls and serve.
Notes
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Substitute ingredients to make this recipe gluten-free or dairy-free as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg