Description

This creamy vegetable soup is a comforting, nourishing dish packed with wholesome ingredients like potatoes, carrots, peas, and corn, all simmered in a flavorful vegetable broth and finished with a touch of creamy plant-based milk. Perfect for a cozy meal, it's easy to prepare and naturally gluten-free and vegetarian, making it suitable for a variety of diets.

Ingredients

Vegetables

1 medium onion, diced
2 celery stalks, sliced
2 large carrots, sliced
4 Yukon Gold potatoes, diced (3-4 cups chopped)
2 garlic cloves, minced
1 ½ cups peas, frozen
1 ½ cups corn, frozen

Seasonings and Herbs

1 ½ teaspoons salt
1 teaspoon black pepper
2 teaspoons dried thyme

Liquids and Oils

2 tablespoons extra-virgin olive oil
1 quart low-sodium vegetable broth
1 cup plant-based milk (or cow milk)

Garnish

Fresh parsley, for serving

Cook Mode Prevent your screen from going dark

Instructions

Heat and Sauté Vegetables: Warm the olive oil in a large pot over medium heat. Add the diced onion, sliced celery, and sliced carrots. Season with salt and black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Add Potatoes, Thyme, and Garlic: Stir in the diced potatoes, dried thyme, and minced garlic. Cook the mixture until fragrant, approximately 1 minute. Then pour in the vegetable broth, raise the heat to bring it to a boil, and reduce to a simmer. Allow the vegetables to cook until tender, about 20 minutes.
Blend the Soup: Using an immersion blender, lightly blend the soup to achieve a thicker but still chunky texture. Optionally, remove some cooked vegetables before blending to add back later, preserving some whole vegetable pieces in the soup.
Add Peas, Corn, and Milk: Stir in the frozen peas and corn along with the plant-based milk. Simmer the soup for another 5 minutes until the vegetables are heated through and the soup has thickened slightly.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve warm, ideally accompanied by crusty bread if desired.

Notes

For a richer flavor, use homemade vegetable broth if available.
You can substitute plant-based milk with cow's milk or cream for a creamier texture.
If you prefer a completely smooth soup, blend thoroughly without reserving any vegetables.
This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
Adjust salt and pepper to taste, especially if using salted broth.