Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 medium Yukon Gold or russet potatoes, peeled and diced
- 1 1/2 teaspoons dried Italian herbs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (oat, almond, or soy)
- Optional: 1/2 cup frozen peas or corn
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for about 5 minutes until softened.
- Stir in minced garlic and cook for 1 minute more.
- Add carrots, celery, and diced potatoes. Sprinkle in Italian herbs, salt, and black pepper. Stir and cook for 3–4 minutes.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth and creamy (or blend in batches and return to the pot). For more texture, blend only half.
- Stir in the plant-based milk and warm on low for 5 minutes. Add peas or corn, if using. Taste and adjust seasoning.
- Ladle into bowls, garnish with chopped fresh parsley, and enjoy with crusty bread.
Notes
For a thicker soup, use less vegetable broth. You can also add canned chickpeas or lentils for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg