A rich and cozy one-pot creamy vegetable soup made with fresh veggies, herbs, and plant-based milk. Comforting, simple to prepare, and perfect for a nourishing lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 tbsp olive oil or vegan butter
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, diced
3 garlic cloves, minced
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1 bay leaf
1 tsp dried thyme
Salt and black pepper, to taste
2 cups cauliflower or broccoli florets
1 cup unsweetened oat or almond milk
1/2 cup frozen peas or corn (optional)
2 tbsp chopped fresh parsley
Instructions
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Heat oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 6–8 minutes.
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Stir in garlic and potatoes. Cook for 1–2 minutes.
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Pour in broth, add bay leaf and thyme. Bring to a boil, then lower heat and simmer for 20 minutes.
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Add cauliflower or broccoli and simmer uncovered for 8–10 more minutes.
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Remove bay leaf. Blend part of the soup using an immersion blender or regular blender.
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Add plant milk and stir gently until heated through.
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Stir in peas or corn if using. Season to taste.
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Top with parsley and serve hot.