Creamy Vegan Vegetable Soup
This Creamy Vegetable Soup is cozy, comforting, and so simple to make thanks to the convenience of frozen veggies. It's incredibly versatile and easy to customize to your family's liking. Ready in just 30 minutes - perfect for a weeknight!
Servings: 6 servings
Calories: 321kcal
Equipment
Ingredients
- 3 tablespoons olive oil or vegan butter
- 1 yellow onion diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon dried sage
- 2 teaspoons salt divided; or to taste
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 6 cups low-sodium vegetable broth
- 1 bag (10-12 oz) frozen peas and carrots
- 3 cups frozen diced hash brown potatoes
- 1 ½ cups frozen corn
- 2-3 ounces frozen spinach optional
- ½ cup unsweetened, plain non-dairy milk
- 3-4 tablespoons nutritional yeast optional
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion and sauté for 4 to 5 minutes until soft and translucent.
- Add the celery, garlic, dried herbs, black pepper, and 1 teaspoon salt. Cook for 1 minute until fragrant.
- Sprinkle in the flour and cook for 1 minute.
- Add ¼ cup of broth and whisk until smooth, making sure no clumps of flour remain.
- Add in the remaining broth, diced potatoes, peas and carrots, and corn. Stir well. Bring to a boil then decrease the heat to medium-low, cover, and cook for 15 minutes until heated through. During the last 5 minutes add the frozen spinach, if using.
- Add the milk and nutritional yeast, if using, and stir to combine.
- Taste and adjust seasoning to your liking. Serve immediately.
Notes
This recipe makes about 8 cups total. Serves about 4 as a main dish or 6 as part of a heartier meal.
Nutrition
Calories: 321kcal | Carbohydrates: 56g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1041mg | Potassium: 794mg | Fiber: 17g | Sugar: 6g