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This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 3 tbsp extra-virgin olive oil
 1 medium onion, diced
 2 celery sticks, sliced
 2 large carrots, sliced
 salt and pepper, to taste
 4 large potatoes, diced
 1 ½ tsp dried thyme
 2 garlic cloves, minced
 3 cups vegetable broth
 2 cups peas, frozen
 2 cups corn, frozen
 2 cups plant-based milk
 fresh parsleyto garnish
Instructions
1

Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.

2

Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.

3

Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.

4

Stir in the milk mixture, peas and corn and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.

5

Serve with fresh parsley and crusty bread, if desired.

Recipe by Feel Good Foodie.

Ingredients

Ingredients
 3 tbsp extra-virgin olive oil
 1 medium onion, diced
 2 celery sticks, sliced
 2 large carrots, sliced
 salt and pepper, to taste
 4 large potatoes, diced
 1 ½ tsp dried thyme
 2 garlic cloves, minced
 3 cups vegetable broth
 2 cups peas, frozen
 2 cups corn, frozen
 2 cups plant-based milk
 fresh parsleyto garnish

Directions

Instructions
1

Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.

2

Stir in the chopped potatoes, thyme and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.

3

Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.

4

Stir in the milk mixture, peas and corn and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.

5

Serve with fresh parsley and crusty bread, if desired.

πŸ˜‹ Healthy Hearty Loaded Vegetable Creamy Soup