A cozy, one-pot creamy vegetable soup made with tender vegetables, plant-based milk, and aromatic herbs. This dairy-free, comforting recipe is perfect for weeknight dinners or meal prep.
- 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, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 medium potatoes, peeled and diced
4 cups vegetable broth
1 bay leaf
1 tsp dried thyme
1/2 tsp salt (or to taste)
1/4 tsp black pepper
2 cups cauliflower or broccoli florets
1 cup unsweetened almond or oat milk
1/2 cup frozen peas or corn (optional)
2 tbsp chopped fresh parsley (for garnish)
Instructions
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In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 7–8 minutes until softened.
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Stir in garlic and potatoes. Cook for another 2 minutes.
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Add broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
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Add cauliflower or broccoli. Simmer uncovered for 8–10 minutes until tender.
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Remove bay leaf. Blend part of the soup using an immersion blender or by transferring to a regular blender, then return to the pot.
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Stir in plant milk. Heat through for 2–3 minutes.
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Add peas or corn if using, and adjust seasoning.
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Garnish with parsley before serving.