Creamy Vegetable Soup Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion (diced)

2 celery stalks (sliced)

2 large carrots (sliced)

1 ½ teaspoons salt

1 teaspoon black pepper

4 Yukon Gold potatoes (diced (3-4 cups chopped)

2 teaspoons dried thyme

2 garlic cloves (minced)

1 quart low-sodium vegetable broth

1 ½ cups peas (frozen)

1 ½ cups corn (frozen)

1 cup plant-based milk (or cow milk)

Fresh parsley (for serving)

Directions

Heat the olive oil in a large pot over medium heat. Add the onions, celery, and carrots to the pot. Season with salt and pepper. Cook, stirring occasionally until vegetables start to soften, about 5 minutes.

Stir in the chopped potatoes, thyme, and garlic and cook until fragrant, about 1 minute. Add the vegetable broth. Bring mixture to a boil, then simmer until the vegetables soften, about 20 minutes.

Use an immersion blender to lightly blend the soup so it’s thicker but still chunky. You can remove some of the vegetables aside to stir back in if you prefer to have more whole vegetables.

Stir in the peas, corn, and milk and simmer until the vegetables are warmed through and soup has thickened, about 5 minutes.

Serve with fresh parsley and crusty bread, if desired.

Nutrition

• Calories: 230 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Sodium: 661 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 7 g
• Total Sugars: 7 g
• Protein: 7 g