Recipe for Vegan Creamy Vegetable Soup

Hello everyone, it's been a month since I didn't update the new recipes. Ok, today I will share a lunch recipe for vegan, gluten-free, tasty, and healthy, here's a Creamy Vegetable Soup. This vegetable soup is made from staples that you may already have in your kitchen. 

So just prepare Yukon potatoes, frozen corn, peas, and plant-based milk from the fridge to make this creamy and delicious vegetable soup. If you don't have plant-based milk, just use regular milk because it also works well. 

Related: Baked Parmesan Zucchini Fries

How to Make Creamy Vegetable Soup.

1. Prepare celery, onions, and potatoes, then dice. Also, slice the carrots and mince your garlic.
2. Prepare a stock pot, then heat the olive oil over medium heat. Next, add the carrots, onions, and celery followed by salt and pepper. Stir until your vegetables start to soften but have not browned, over low-medium heat.
3. Put the chopped Yukon potatoes, garlic, and thyme into the stockpot. Stir everything and cook until fragrant.
4. Now add the vegetable broth, bring to a boil, then simmer for 20 minutes until your potatoes are soft.
5. To puree most vegetable soups, you can use an immersion blender or a regular blender in batches. Don't blend all vegetables if you prefer more whole vegetables in the soup.
6. Add frozen peas, frozen corn, and plant-based milk or regular milk to the stockpot. Stir all together, then simmer for 5 minutes until your soup thickens.
7. Sprinkle with fresh parsley and serve warm.

Related: Baked Teriyaki Salmon

Vegan Creamy Vegetable Soup Recipe.

This creamy vegan vegetable soup is perfect to enjoy on colder days. They are gluten-free, flavorful, and loaded with vegetables which is great for lunch. 

Ingredients.

• 4 Yukon potatoes diced (4 cups chopped).
• 3 cups low-sodium vegetable broth.
• 3 tbsp extra-virgin olive oil.
• 2 cups plant-based milk.
• 2 garlic cloves minced.
• 2 large carrots sliced.
• 2 celery stalks sliced.
• 2 cups peas frozen.
• 2 cups corn frozen.
• 1 medium onion diced.
• 1 tsp dried thyme.
• Salt and pepper to taste.
• Fresh parsley for serving.

Instructions.

1. Prepare a large pot and heat the olive oil over medium heat. Add celery, onions, and carrots to the pot, then season with salt and pepper to taste. Cook for approximately five minutes while stirring occasionally until the vegetables are soft without browning.
2. Next, add the chopped potatoes, garlic, and thyme, stirring until fragrant. Put the vegetable broth in a pot, bring to a boil and simmer for twenty minutes until the vegetables are soft.
3. Use an immersion blender to create a thick soup texture. If you don't have an immersion blender, just use a regular blender. If you like more whole vegetables, remove some vegetables aside to stir them back instead of blending them all.
4. Add frozen peas, frozen corn, and oat milk to the pot, then simmer for five minutes until the soup becomes thick.
5. Sprinkle your vegetable soup with fresh parsley, serve warm.

 

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