Description
This Creamy Vegan Vegetable Soup is rich, satisfying, and completely dairy-free. Packed with hearty vegetables and blended to silky perfection, it’s the ultimate cozy bowl for chilly days.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, peeled and cubed
- 1 zucchini, chopped
- 1/2 head cauliflower, chopped
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until softened.
- Add carrots, celery, potatoes, zucchini, and cauliflower. Cook for 5–7 minutes, stirring occasionally.
- Pour in vegetable broth, add thyme, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Remove from heat and use an immersion blender to blend until smooth, or transfer to a blender in batches.
- Stir in plant-based milk and reheat gently if needed.
- Serve warm, garnished with fresh parsley if desired.
Notes
Use coconut milk for a richer flavor or any unsweetened plant-based milk of choice. Soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan soup, creamy vegetable soup, plant-based, dairy-free, healthy comfort food