Description
This creamy vegetable soup is a comforting, dairy-free, and nutritious dish packed with fresh vegetables, herbs, and plant-based ingredients. Perfect for a light lunch or dinner, it combines carrots, celery, peas, and corn with a rich, velvety broth thickened with a roux made from dairy-free butter and flour, finished with nutritional yeast for a subtle cheesy flavor.
Ingredients
Scale
Vegetables and Broth
- 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
- 4 cups vegetable broth
Thickening and Flavor
- 1/3 cup all-purpose flour
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
Optional Protein
- 1 cup chickpeas or white beans (optional)
Instructions
- Heat the vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, celery, minced garlic, and salt. Cook for about 5 minutes until the vegetables soften and become fragrant.
- Create the roux: Add dairy-free butter to the pot and stir until it melts completely. Sprinkle the all-purpose flour over the vegetables and stir constantly to form a roux that will thicken the soup.
- Add broth and seasonings: Slowly pour in the vegetable broth while stirring to avoid lumps. Add black pepper and fresh herbs—rosemary, oregano, and thyme. Bring the mixture to a gentle boil.
- Simmer and thicken: Reduce the heat to low and simmer the soup, stirring frequently, until it thickens to a creamy consistency, about 10-15 minutes.
- Incorporate remaining ingredients: Stir in peas, corn, nutritional yeast, unsweetened dairy-free milk, and optional chickpeas or white beans. Cook for an additional 5-7 minutes until all ingredients are heated through and flavors meld.
- Serve warm: Ladle the creamy vegetable soup into bowls and serve immediately for a comforting and nutritious meal.
Notes
- You can use any plant-based milk such as almond, soy, or oat milk according to your preference.
- For a smoother soup, blend partially before adding peas and corn.
- Adjust seasoning to taste, especially salt and herbs.
- The optional chickpeas or white beans add extra protein and texture.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.
