A silky one-pot creamy vegetable soup made with wholesome veggies, plant-based milk, and herbs. This easy, comforting recipe is dairy-free, hearty, and perfect for busy nights or weekend 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 garlic cloves, minced
2 medium potatoes, peeled and cubed
4 cups vegetable broth
1 bay leaf
1 tsp dried thyme
Salt and pepper to taste
2 cups cauliflower or broccoli florets
1 cup unsweetened almond or oat milk
1/2 cup frozen peas or corn (optional)
2 tbsp chopped parsley for garnish
Instructions
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Heat oil in a large pot over medium heat. Sauté onion, carrots, and celery for 6–8 minutes.
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Add garlic and potatoes. Cook for 1–2 minutes.
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Pour in broth, add bay leaf and thyme. Bring to a boil, then simmer covered for 20 minutes.
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Add cauliflower or broccoli and simmer uncovered for 8–10 minutes.
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Remove bay leaf and blend partially for a creamy texture.
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Stir in plant-based milk and warm through.
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Add peas or corn if using, adjust seasoning.
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Garnish with parsley and serve hot.