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Creamy Vegetable Soup
Ingredients
2 tablespoons
extra-virgin olive oil
1 medium
onion
2
celery stalks
2 large
carrots
1 ½ teaspoons
salt
1 teaspoon
black pepper
4
Yukon Gold potatoes
2 teaspoons
dried thyme
2
garlic cloves
1 quart
low-sodium vegetable broth
1 ½ cups
peas
1 ½ cups
corn
1 cup
plant-based milk or cow milk
Fresh parsley
for serving
Instructions
STEP 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.,
STEP 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.,
STEP 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.,
STEP 4
Stir in the peas, corn, and milk and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.,
STEP 5
Serve with fresh parsley and crusty bread, if desired.
Nutrition Facts
(per serving)
Calories:
202 calories
Servings:
6 servings
Carbohydrates:
33 g
Fat:
7 g
Fiber:
6 g
Protein:
5 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
31 minutes
Total:
46 minutes