Description
A cozy, nourishing dish packed with vibrant vegetables and creamy goodness, perfect for any day of the week.
Ingredients
Scale
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- ½ cup frozen corn
- 1 cup frozen peas
- 3 tbsp nutritional yeast
- 4 cups vegetable broth
- ⅓ cup all-purpose flour (or gluten-free flour)
- ⅓ cup dairy-free butter
- 1 cup unsweetened dairy-free milk (e.g., soy milk)
- 1 tsp salt
- ½ tsp pepper
- ½ tsp fresh rosemary
Instructions
- In a large pot over medium heat, add olive oil and dairy-free butter. When butter melts, add onion, carrots, and celery. Sauté for 8-10 minutes.
- Add minced garlic, nutritional yeast, salt, pepper, and fresh rosemary. Stir for 1 minute until fragrant.
- Add diced potatoes and red bell pepper, then pour in vegetable broth and add a bay leaf. Bring to a gentle boil, reduce heat, and simmer for 15-20 minutes.
- In a small bowl, whisk together flour and ½ cup dairy-free milk until smooth. Remove bay leaf from pot and stir in remaining milk. Slowly add flour mixture, whisking to prevent lumps. Cook for 5-7 minutes until thickened.
- Add frozen corn, peas, and spinach. Stir until heated through, about 3-5 minutes.
- Season with additional salt and pepper to taste, then serve hot with garnishes like chopped parsley.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: creamy soup, vegan soup, one pot meal, healthy soup