One-Pot Creamy Vegetable Soup is a delightful and wholesome dish that brings warmth to the table while keeping preparation simple and stress-free. Perfect for busy weekdays or cozy weekends, this rich and creamy soup is loaded with nutritious vegetables and can be customized to your liking. Plus, with the ease of a one-pot recipe, cleanup is a breeze!
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 (30 g)
- 4 cups vegetable broth (960 ml)
- 1/3 cup all-purpose flour (40 g, or gluten-free flour if needed)
- 1/3 cup dairy-free butter (75 g)
- 1 cup unsweetened dairy-free milk (240 ml, soy milk is recommended)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon pepper (2.5 g)
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 1 cup chickpeas or white beans (optional, 150 g)
Directions
- 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, covering the vegetables in flour.
- Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary, mixing until well combined.
- Stir the soup frequently until it comes to a gentle boil.
- Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5 to 7 minutes on low heat until warmed.
- Divide soup into bowls and serve. Leftovers can be kept in an airtight container for 3 days.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Nutrition Info (per serving, approx.):
Calories: 250
Protein: 8g
Carbohydrates: 35g
Fat: 10g
Fiber: 8g
How to serve One-Pot Creamy Vegetable Soup
This One-Pot Creamy Vegetable Soup is versatile and can be served in many delightful ways. Ladle the creamy soup into bowls, and consider topping it with some fresh herbs like parsley or chives for an extra pop of flavor. It pairs wonderfully with crusty bread or a simple side salad, making it a satisfying meal suitable for both lunch and dinner. Don’t forget to serve with a sprinkle of more nutritional yeast on top for additional umami flavor!
FAQs
Can I make this soup in advance?
Yes, you can prepare this soup ahead of time! Simply store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Can I add different vegetables?
Absolutely! Feel free to customize the soup with your favorite vegetables such as zucchini, spinach, or bell peppers for added nutrition and flavor.
Is this soup gluten-free?
You can easily make this soup gluten-free by substituting all-purpose flour with a gluten-free flour blend in the recipe.
One-Pot Creamy Vegetable Soup
A delightful and wholesome one-pot creamy vegetable soup, perfect for busy weekdays or cozy weekends, loaded with nutritious vegetables and easy to customize.
Vegetables and Aromatics
- 1 tablespoon neutral oil (such as olive oil)
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- 1/2 cup corn, frozen ((approximately 75 g))
- 1 cup peas, frozen ((approximately 150 g))
Other Ingredients
- 3 tablespoons nutritional yeast ((approximately 30 g))
- 4 cups vegetable broth ((approximately 960 ml))
- 1/3 cup all-purpose flour ((approximately 40 g, or gluten-free flour if needed))
- 1/3 cup dairy-free butter ((approximately 75 g))
- 1 cup unsweetened dairy-free milk ((approximately 240 ml, soy milk is recommended))
- 1 teaspoon salt ((approximately 5 g))
- 1/2 teaspoon pepper ((approximately 2.5 g))
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
- 1 cup chickpeas or white beans (optional) ((approximately 150 g))
Cooking
- 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, covering the vegetables in flour.
- Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary, mixing until well combined.
- Stir the soup frequently until it comes to a gentle boil.
- Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5 to 7 minutes on low heat until warmed.
- Divide soup into bowls and serve.
Leftovers can be kept in an airtight container for 3 days. The soup can be served topped with fresh herbs like parsley or chives, and pairs well with crusty bread or a simple side salad.