Description
This creamy vegetable soup is a comforting, dairy-free, and flavorful meal perfect for any season. Made with a medley of fresh vegetables, aromatic herbs, and a dairy-free roux, this soup offers a rich texture and wholesome nutrition. It features carrots, celery, peas, corn, and optional chickpeas or white beans, making it hearty and satisfying without any dairy products.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- 1/2 cup corn
- 1 cup peas
- 1 cup chickpeas or white beans (optional)
Seasonings & Herbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh rosemary
- 1/2 teaspoon fresh oregano
- 1/2 teaspoon fresh thyme
Liquids & Thickening
- 4 cups vegetable broth
- 1/3 cup all-purpose flour
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk
Additional Flavor
- 3 tablespoons nutritional yeast
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, minced garlic, and salt. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Create Roux: Add the dairy-free butter to the pot and stir until it melts completely. Sprinkle the all-purpose flour evenly over the vegetables, stirring constantly to combine and form a roux that will thicken the soup later.
- Add Broth and Seasonings: Slowly pour in the vegetable broth while continuously stirring to prevent lumps. Add the black pepper, fresh rosemary, oregano, and thyme to the mixture. Bring the soup to a gentle boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer. Stir frequently to prevent sticking and allow it to thicken to a creamy consistency, which should take a few minutes.
- Add Remaining Ingredients: Stir in the peas, corn, nutritional yeast, unsweetened dairy-free milk, and optional chickpeas or white beans. Cook everything together for an additional 5 to 7 minutes until heated through and flavors meld.
- Serve: Ladle the creamy vegetable soup into bowls and serve warm for a cozy, dairy-free, nutritious meal.
Notes
- You can substitute chickpeas with any white beans of choice or omit them for a lighter soup.
- For a thicker soup, reduce the amount of dairy-free milk slightly.
- Use fresh herbs for the best flavor, but dried herbs can be used in a pinch (reduce quantity by half).
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully.
- Adjust salt to taste, especially if using salted vegetable broth.
