Here’s a comforting and creamy Vegetable Soup that’s perfect for chilly days! It’s packed with fresh vegetables making it hearty, satisfying, and full of flavor.
Yield: 4 Servings
Ingredients:
- 2 tablespoons olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced (Yukon Gold or Russet work well)
- 1 cup broccoli florets (chop into bite sized pieces)
- 1 cup frozen corn
- 2 cups vegetable broth (or water with 2 tsp vegetable bouillon)
- 2 cups unsweetened plant based milk
- 3 tbs all purpose flour
- 1 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions:
1. Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add the Vegetables, Seasonings & Flour:
- Stir in the carrots, potatoes, broccoli, and corn. Cook for about 5-7 minutes, stirring occasionally, to allow the vegetables to soften slightly and start to release their flavors. Mix in the Italian seasoning, salt, pepper and flour. Cook for 2 minutes.
3. Add the Broth:
- Slowly whisk in the vegetable broth (or water with 2 tsp vegetable bouillon) and plant based milk.
- Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes, or until the vegetables are tender.
4. Adjust the Seasoning:
- Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
5. Serve:
- Ladle the creamy vegetable soup into bowls and garnish with fresh parsley, if desired.
- Serve with a slice of crusty bread or crackers for a complete meal.
Tips:
- Add Protein: If you want to make the soup heartier, add some cooked lentils, chickpeas, or tofu for a protein boost.
- Vegetable Variations: Feel free to swap in any vegetables you have on hand. Spinach, kale, or butternut squash can be great additions.
- Make It Spicy: For a bit of heat, add some red pepper flakes, a diced jalapeño, or a dash of hot sauce when sautéing the vegetables.
- Storage: This soup can be stored in the fridge for up to 4 days. It also freezes well for up to 3 months. Let it cool completely before freezing.
This Creamy Vegetable Soup is the ultimate comfort food. It’s rich, creamy, and packed with healthy vegetables—perfect for warming you up on a cold day. Enjoy!
