Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings
This Creamy Vegetable Soup is so heartwarming! The best comfort food I have ever had in a very long time. I am so excited to share this recipe with you today! I am sure that you and your loved ones are going to enjoy this spectacular soup! Have a wonderful day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. Enjoy!
INGREDIENTS :
- 2 garlic cloves, minced
- 4 Yukon potatoes, diced (3-4 c chopped)
- 3 tbsp extra-virgin olive oil
- 1 tsp dried thyme
- 1 medium onion, diced
- 2 c corn, frozen
- 2 celery stalks, sliced
- 2 c plant-based milk
- 3 c low-sodium vegetable broth
- 2 large carrots, sliced
- 2 c peas, frozen
- Fresh parsley for serving
- Salt and pepper to taste
DIRECTIONS :
- Place a large pot on the stove and turn the heat to medium.
- Add olive oil and allow it to become hot.
- Add the carrots, onions, and celery. Sauté until soft. Sprinkle salt and pepper to taste.
- Add the garlic, chopped potatoes, and thyme. Sauté until aromatic.
- Pour in vegetable broth, then stir until well mixed. Allow the mixture to boil.
- Reduce the heat and simmer for 20 minutes or until the veggies are soft.
- I use an immersion blender to mix the soup.
- Add the milk, peas, and corn. Stir until well blended. Simmer for 5 more minutes or until the texture of the soup becomes thick.
- Sprinkle freshly chopped parsley on top to garnish.
- Serve with crusty bread. Enjoy!
Notes:
- Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.
Nutrition Facts:
Calories: 267 kcal, Carbohydrates: 38g, Protein: 11g, Fat: 10g, Saturated Fat: 1g, Sodium: 184mg, Potassium: 926mg, Fiber: 8g, Sugar: 7g, Vitamin A: 3971IU, Vitamin C: 38mg, Calcium: 174mg, Iron: 5mg
CREAMY VEGETABLE SOUP
Ingredients
- 2 garlic cloves, minced
- 4 Yukon potatoes, diced (3-4 c chopped)
- 3 tbsp extra-virgin olive oil
- 1 tsp dried thyme
- 1 medium onion, diced
- 2 c corn, frozen
- 2 celery stalks, sliced
- 2 c plant-based milk
- 3 c low-sodium vegetable broth
- 2 large carrots, sliced
- 2 c peas, frozen
- Fresh parsley for serving
- Salt and pepper to taste
Instructions
- Place a large pot on the stove and turn the heat to medium.
- Add olive oil and allow it to become hot.
- Add the carrots, onions, and celery. Sauté until soft. Sprinkle salt and pepper to taste.
- Add the garlic, chopped potatoes, and thyme. Sauté until aromatic.
- Pour in vegetable broth, then stir until well mixed. Allow the mixture to boil.
- Reduce the heat and simmer for 20 minutes or until the veggies are soft.
- I use an immersion blender to mix the soup.
- Add the milk, peas, and corn. Stir until well blended. Simmer for 5 more minutes or until the texture of the soup becomes thick.
- Sprinkle freshly chopped parsley on top to garnish.
- Serve with crusty bread. Enjoy!