Description
This one-pot creamy vegetable soup is a comforting and dairy-free recipe perfect for a healthy meal. Loaded with fresh vegetables, nutritional yeast for a cheesy flavor, and optional chickpeas for added protein, it’s simple to prepare and perfect for warming up on a chilly day. The soup is thickened with a roux made from dairy-free butter and flour, simmered to creamy perfection on the stovetop.
Ingredients
Scale
Vegetables & Aromatics
- 1 Tbsp neutral oil (like olive oil)
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- ½ cup corn (frozen or fresh)
- 1 cup peas (frozen or fresh)
- 1 cup chickpeas or white beans (optional)
Seasonings & Herbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh rosemary
- ½ tsp fresh oregano
- ½ tsp fresh thyme
Liquids & Others
- 3 Tbsp nutritional yeast
- 4 cups vegetable broth
- 1/3 cup all-purpose flour (or gluten-free flour)
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (such as soy milk)
Instructions
- Sauté Vegetables: Heat a large pot over medium heat. Add neutral oil, chopped onion, carrots, celery, garlic, and salt. Cook for about 5 minutes until onions become translucent, softening the vegetables and releasing their flavors.
- Make Roux: Add dairy-free butter to the pot. Once melted, sprinkle the flour evenly over the vegetables. Stir constantly to coat the vegetables with the roux, forming a thick paste that will thicken the soup.
- Add Broth and Herbs: Gradually pour in the vegetable broth while continuously stirring to avoid lumps. Add black pepper, fresh rosemary, oregano, and thyme. Mix well until all ingredients are fully combined.
- Simmer and Thicken: Continue stirring as the mixture heats to a gentle boil. The soup will start to thicken. Stir frequently to prevent the mixture from sticking to the pot and scorching.
- Incorporate Remaining Ingredients: Reduce the heat to low. Stir in peas, corn, nutritional yeast, optional chickpeas or white beans, and unsweetened dairy-free milk. Simmer gently for another 5–7 minutes, allowing the flavors to meld and the soup to become creamy and warmed through.
- Serve: Ladle the hot soup into bowls immediately and enjoy a nutritious and comforting meal.
Notes
- You can substitute the dairy-free milk with any plant-based milk you prefer, such as almond or oat milk.
- Optional chickpeas or white beans add protein and make the soup more filling.
- If you want a smoother texture, blend part or all of the soup before adding the peas, corn, and milk.
- This recipe is easily adaptable to gluten-free diets by using gluten-free flour.
- Use fresh or frozen vegetables depending on availability.
