Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup

Oh so comforting One Pot Creamy Vegetable Soup. Loaded with fresh herbs, tender veggies and paired with delicious bread.

Source

Ingredients:

1
tbsp
neutral oil, i used olive oil
4
clove
garlic, minced
1
item
medium white onion, chopped
3
item
medium carrots, chopped
4
item
stalks of celery, chopped
120
ml
corn, i used frozen corn
240
ml
peas, i used frozen peas
3
tbsp
nutritional yeast
960
ml
veggie broth
80
ml
all- purpose flour, substitute with gluten-free flour
80
ml
dairy-free butter
240
ml
unsweetened dairy-free milk, i used soy milk
1
tsp
salt
0.5
tsp
pepper
0.5
tsp
fresh rosemary
0.5
tsp
fresh oregano
0.5
tsp
fresh thyme
240
ml
chickpeas or white beans, optional

Instructions:

Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.
Add the butter to the pot. Once it starts to melt combine the flour and mix covering the vegetables in flour. This roux mixture will be thick and sticky.
Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.
Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed.
Divide soup into bowls and serve.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.

1
tbsp
neutral oil, i used olive oil
4
clove
garlic, minced
1
item
medium white onion, chopped
3
item
medium carrots, chopped
4
item
stalks of celery, chopped
120
ml
corn, i used frozen corn
240
ml
peas, i used frozen peas
3
tbsp
nutritional yeast
960
ml
veggie broth
80
ml
all- purpose flour, substitute with gluten-free flour
80
ml
dairy-free butter
240
ml
unsweetened dairy-free milk, i used soy milk
1
tsp
salt
0.5
tsp
pepper
0.5
tsp
fresh rosemary
0.5
tsp
fresh oregano
0.5
tsp
fresh thyme
240
ml
chickpeas or white beans, optional

Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.

Add the butter to the pot. Once it starts to melt combine the flour and mix covering the vegetables in flour. This roux mixture will be thick and sticky.

Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.

Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.

Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed.

Divide soup into bowls and serve.

Leftovers can be kept in the refrigerator in an airtight container for 3 days.

One-Pot Creamy Vegetable Soup One-Pot Creamy Vegetable Soup

Source

Ingredients:

Instructions:

One-Pot Creamy Vegetable Soup

One-Pot Creamy Vegetable Soup