Creamy Vegetable Soup

Creamy Vegetable Soup is a warm, reassuring vegan option. This simple vegetable soup, which is gluten-free, serves as the centerpiece of a nice lunch or a fantastic appetizer for supper. This simple, creamy vegetable soup is made from ingredients you probably already have on hand, uses up any leftover potatoes, frozen corn, and peas, and is entirely vegan.

Creamy Vegetable Soup Ingredients

• 3 tablespoons of extra-virgin olive oil
• 2 celery stalks
• 1 medium onion
• 2 large carrots, all chopped
• To taste, add salt and pepper 4 Yukon potatoes, diced (about 3 to 4 cups)
• 1 teaspoon dry thyme
• 2 minced garlic cloves
• Low-sodium vegetable broth in 3 cups 2 cups frozen peas
• 2 cups frozen corn
• 2 cups plant-based milk
• For serving, fresh parsley

Instructions

1. In a large pot, heat the olive oil to a medium temperature. In the pot, add the carrots, celery, and onions. Add salt and pepper to taste. Cook for about 5 minutes, stirring occasionally, until vegetables begin to soften.
2. Add the chopped potatoes, thyme, and garlic, and cook for about one minute until fragrant. Include the veggie broth. After bringing the mixture to a boil, reduce the heat and simmer for about 20 minutes to soften the vegetables.
3. Make the soup thicker but still chunky by lightly blending it with an immersion blender. If you’d rather have more whole vegetables, you can set some of the vegetables aside to stir back into the dish.
4. Add the milk, peas, and corn and simmer for about 5 minutes, or until the soup thickens and the vegetables are warm.
5. If desired, serve with crusty bread and fresh parsley.

Notes

• Remaining food should be kept in an airtight container for storage. They reheat incredibly nicely and keep well in the fridge for approximately 4 days.
• The recipe should be followed exactly for the best results. Here are some typical substitutions, though, that would be effective in this recipe.
• You can use ordinary milk in place of the oat milk.
• You can use squash, zucchini, or cauliflower for potatoes.
• Equipment: I adore mixing soups with my Cuisinart Smart Stick hand blender. It’s quick and simple, and I get the ideal consistency with no residual vegetable chunks. Additionally, moving the soup to a blender in portions is simpler.