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Creamy vegetable soup - vegan soup recipe made with potatoes and oat milk
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5 from 2041 votes

Creamy Vegetable Soup

This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 247kcal
Author Yumna Jawad

Ingredients

Instructions

  • 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.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 4 days in the fridge and reheat really well.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of oat milk, you can use regular milk
  • Instead of potatoes, you can use squash or zucchini or cauliflower
Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It's quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it's easier to transferring the soup in batches to a blender.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 41g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 428mg | Potassium: 814mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3857IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 2mg