Description
A warm and comforting creamy vegetable soup that’s easy to make and packed with nutrients.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium Yukon Gold or russet potatoes, peeled and diced
- 1 1/2 teaspoons dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat, almond, or soy)
- Optional: 1/2 cup frozen peas or corn
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it’s softened.
- Stir in the minced garlic and cook for 1 minute more.
- Add the sliced carrots, chopped celery, and diced potatoes. Sprinkle in the Italian herbs, salt, and black pepper. Stir and cook for 3–4 minutes.
- Pour in the vegetable broth and bring it to a gentle boil. Reduce the heat, cover, and let it simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer more texture, you can blend only half of it.
- Stir in the plant-based milk and warm on low for 5 minutes. If using, add the peas or corn. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy it with some crusty bread.
Notes
Best served hot with crunchy bread or a simple salad. Store leftovers in the fridge for 3 to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian