Description

A true culinary marvel, transforming simple ingredients into a rich, comforting, and incredibly satisfying meal with minimal effort. This hearty yet wholesome soup is brimming with vibrant greens, root vegetables, and aromatic herbs, offering unparalleled convenience and warmth.

Ingredients

Scale

1 Tbsp olive oil
4 cloves garlic, minced
1 medium white onion, chopped
3 medium carrots, chopped
4 stalks celery, chopped
1/2 cup frozen corn
1 cup frozen peas
3 Tbsp nutritional yeast
4 cups vegetable broth
1/3 cup all-purpose flour
1/3 cup dairy-free butter
1 cup unsweetened dairy-free milk
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh rosemary

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Instructions

1. Chop the onion, carrots, and celery. Mince the garlic.

2. In a large pot, melt 1/3 cup dairy-free butter with 1 Tbsp olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened and translucent.

3. Add minced garlic and 1/2 tsp fresh rosemary. Cook for 1 minute until fragrant.

4. Sprinkle 1/3 cup all-purpose flour over vegetables. Stir for 1-2 minutes to cook out raw flour taste.

5. Gradually whisk in 4 cups vegetable broth until smooth and lump-free. Bring to a gentle simmer.

6. Stir in 1/2 cup frozen corn and 1 cup frozen peas. Simmer for 5-7 minutes until heated through and tender.

7. Stir in 1 cup unsweetened dairy-free milk and 3 Tbsp nutritional yeast. Heat gently for 2-3 minutes, avoiding a rolling boil.

8. Season with 1 tsp salt and 1/2 tsp pepper, or to taste.

9. Ladle hot soup into bowls and serve immediately.

Notes

This soup is vegan and can be made gluten-free by substituting the flour with a gluten-free blend.

Add chopped spinach or kale at the end for even more greens.

Leftovers keep well in the fridge for up to 3 days and can be frozen for longer storage.

Serve with crusty bread or a fresh salad for a more filling meal.

Nutrition

Serving Size: 1 bowl