One-Pot Creamy Vegetable Soup
One-Pot Creamy Vegetable Soup is the perfect comforting dish for chilly days or when you need a quick, healthy meal. This delightful soup not only bursts with flavor but is also incredibly easy to make in just one pot. It’s packed with vibrant vegetables, making it a great choice for a family dinner or meal prep for the week. Let’s dive into the deliciousness!
Ingredients
- 1 tablespoon neutral oil (15 ml, such as olive oil)
- 4 cloves of garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks of celery, chopped
- 1/2 cup corn (75 g, frozen)
- 1 cup peas (150 g, frozen)
- 3 tablespoons nutritional yeast (24 g)
- 4 cups vegetable broth (1 L)
- 1/3 cup all-purpose flour (40 g, or gluten-free flour)
- 1/3 cup dairy-free butter (75 g)
- 1 cup unsweetened dairy-free milk (240 ml, soy milk recommended)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon pepper (2 g)
- 1/2 teaspoon fresh rosemary (1 g)
- 1/2 teaspoon fresh oregano (1 g)
- 1/2 teaspoon fresh thyme (1 g)
- 1 cup chickpeas or white beans (optional, 240 g)
Directions
- Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for about 5 minutes or until the onions are translucent.
- Add the dairy-free butter to the pot. Once it starts to melt, sprinkle in the flour and mix well, ensuring that the vegetables are evenly covered in flour.
- Slowly pour in the vegetable broth, then add pepper, oregano, thyme, and rosemary. Stir until all ingredients are well combined.
- Continue stirring the soup frequently until it comes to a gentle boil.
- Add the peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk to the pot. Cook on low heat for an additional 5 to 7 minutes, or until warmed through.
- Divide the soup into bowls and serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Nutrition Info (per serving): Approximately 180 calories, 5g protein, 33g carbohydrates, 6g fat
How to serve
Serve One-Pot Creamy Vegetable Soup hot, garnished with fresh herbs for an extra touch of flavor. This soup pairs beautifully with crusty bread or a fresh salad. You can also top it with a sprinkle of extra nutritional yeast for a cheesy flavor without dairy.
FAQs
1. Can I customize this soup with other vegetables?
Absolutely! Feel free to add your favorite vegetables like spinach, zucchini, or bell peppers. Just make sure to adjust the cooking time accordingly.
2. How can I make this soup thicker?
If you prefer a thicker soup, simply add an extra tablespoon of flour and mix well while cooking, or use an immersion blender to puree part of the soup.
3. Is this soup freezer-friendly?
Yes! You can store One-Pot Creamy Vegetable Soup in an airtight container in the freezer for up to 3 months. Just reheat on the stove or in the microwave when you’re ready to enjoy it!
One-Pot Creamy Vegetable Soup
Ingredients
Method
- Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for about 5 minutes or until the onions are translucent.
- Add the dairy-free butter to the pot. Once it starts to melt, sprinkle in the flour and mix well, ensuring that the vegetables are evenly covered in flour.
- Slowly pour in the vegetable broth, then add the pepper, oregano, thyme, and rosemary. Stir until all ingredients are well combined.
- Continue stirring the soup frequently until it comes to a gentle boil.
- Add the peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk to the pot. Cook on low heat for an additional 5 to 7 minutes, or until warmed through.
- Divide the soup into bowls and serve hot.
