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Creamy Vegetable Soup Made Easy in One Pot

Creamy Vegetable Soup
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A cozy, hearty, and creamy vegetable soup made easily in one pot. This dairy-free chowder is packed with nutritious vegetables and perfect for a healthy, comforting weeknight dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 3 large carrots, sliced
  • 2 celery stalks, diced
  • 2 cups Yukon gold potatoes, cubed
  • 1 cup frozen green peas
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup corn (frozen or canned)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt & black pepper to taste
  • 4 cups vegetable broth
  • 1 cup unsweetened plant-based milk (almond, soy, or oat)
  • 1 tbsp flour or cornstarch (for thickening)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook for 5–7 minutes until softened.
  2. Stir in garlic, thyme, rosemary, salt, and pepper. Add potatoes and cook for another 3 minutes.
  3. Pour in vegetable broth and bring to a boil. Lower heat and simmer uncovered for 15–18 minutes or until potatoes are fork-tender.
  4. Stir in plant-based milk and whisk in flour or cornstarch. Let simmer for 5 more minutes until thickened.
  5. Add chickpeas, peas, and corn. Simmer for another 5 minutes until all ingredients are heated through. Serve hot.

Notes

  • Use any plant-based milk of your choice, but unsweetened versions work best.
  • To make it gluten-free, use cornstarch instead of flour.
  • Great served with crusty bread or crackers.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Find it online: https://www.tastydelishrecipes.com/creamy-vegetable-soup-one-pot-recipe/