why make this recipe

Creamy Vegetable Soup is a comforting dish that brings warmth and nourishment to your table. It is packed with healthy vegetables and is perfect for chilly days or when you need a light, satisfying meal. This recipe is easy to make, and you can customize it to include your favorite vegetables. Plus, it’s vegan-friendly and can be enjoyed by everyone!

how to make Creamy Vegetable Soup

Ingredients:

• 2 large Carrots
• 2 Celery stalks
• 1 1/2 cups frozen Corn
• 1 medium Onion
• Fresh Parsley
• 1 1/2 cups frozen Peas
• 4 Yukon gold potatoes
• 1 qt low-sodium Vegetable broth
• 2 tbsp extra-virgin Olive oil
• 1 cup Plant-based milk

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened.
2. Add the Yukon gold potatoes, frozen corn, and peas to the pot. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Once boiling, reduce heat and let it simmer for about 20 minutes or until the potatoes are tender.
5. Stir in the plant-based milk and cook for an additional 5 minutes.
6. Use an immersion blender to blend the soup until creamy, or blend in batches in a regular blender.
7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

how to serve Creamy Vegetable Soup

Serve the Creamy Vegetable Soup hot in large bowls. You can pair it with crusty bread, a side salad, or your favorite crackers for a complete meal. Adding some extra parsley on top adds a nice touch for presentation.

how to store Creamy Vegetable Soup

To store leftover soup, allow it to cool completely. Then, transfer it to an airtight container. You can keep it in the refrigerator for up to 3 to 4 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Make sure to leave some space in the container, as the soup may expand when frozen.

tips to make Creamy Vegetable Soup

• You can add more vegetables like zucchini, spinach, or bell peppers based on what you have available.
• For added flavor, include herbs like thyme or rosemary while cooking.
• Adjust the thickness by adding more or less vegetable broth, depending on your preference.
• If you want a richer taste, try using coconut milk instead of plant-based milk.

variation

Feel free to change the vegetables according to the season or what you have on hand. You can also add some heat by including red pepper flakes or a dash of hot sauce.

FAQs

1. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work great in this recipe. Just chop them into small pieces and follow the same cooking steps.

2. Is this soup gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free, making it a safe option for those with gluten intolerance.

3. Can I make this soup in advance?
Absolutely! This soup can be made in advance and tastes even better the next day after the flavors have melded together. Just store it in the fridge or freezer until you’re ready to enjoy it.