Ingredients
Vegetables and Aromatics
- 1 Tbsp neutral oil (olive oil recommended)
- 4 cloves garlic, minced
- 1 medium white onion, chopped
- 3 medium carrots, chopped
- 4 stalks celery, chopped
- ½ cup frozen corn
- 1 cup frozen peas
Soup Base and Seasonings
- 3 Tbsp nutritional yeast
- 4 cups vegetable broth
- 1/3 cup all-purpose flour (substitute with gluten-free flour if desired)
- 1/3 cup dairy-free butter
- 1 cup unsweetened dairy-free milk (soy milk used)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp fresh rosemary
- ½ tsp fresh oregano
- ½ tsp fresh thyme
Optional Protein
- 1 cup chickpeas or white beans, drained and rinsed (optional)
Instructions
- Saute Vegetables: Heat a large pot over medium heat and add the olive oil. Once warm, add chopped onions, carrots, celery, minced garlic, and salt. Cook for about 5 minutes or until onions become translucent and vegetables slightly soften.
- Make Roux: Add the dairy-free butter to the pot. When it begins to melt, sprinkle in the flour and stir to coat the vegetables evenly. This mixture will be thick and sticky, forming a roux that will help thicken the soup.
- Add Broth and Herbs: Slowly pour in the vegetable broth while stirring continuously to avoid lumps. Add black pepper, oregano, thyme, and rosemary. Mix well to combine all ingredients.
- Simmer and Thicken: Stir the soup frequently and allow it to come to a gentle boil. As it heats, the soup will thicken. Keep stirring occasionally to prevent it from burning on the bottom.
- Incorporate Remaining Ingredients: Add peas, corn, nutritional yeast, optional chickpeas, and the dairy-free milk to the pot. Cook on low heat for an additional 5 to 7 minutes until the peas and corn are warmed through.
- Serve: Once heated, ladle the soup into bowls and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can substitute the all-purpose flour with gluten-free flour to make this soup gluten-free.
- Use any dairy-free milk such as almond, oat, or cashew milk depending on preference.
- For extra protein, add chickpeas or white beans; omit to keep the recipe lighter.
- Stir frequently while simmering to prevent the soup from sticking to the pot.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
