Creamy Vegan Vegetable Soup
Warm up your chilly nights with this creamy vegan vegetable soup, a delightful blend of fresh veggies and rich coconut milk. With hints of garlic and thyme, each spoonful offers comfort and nourishment, making it the perfect dish for cozy evenings or gatherings. Easy to prepare and customizable, this soup is sure to satisfy everyone at your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6 people 1x
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 medium potatoes (Yukon Gold or Russet), diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a large pot, heat 2 tsp olive oil over medium heat. Add onion, garlic, carrots, and celery; sauté for about 5 minutes until softened.
- Add the veggies: Stir in the diced potatoes and any additional vegetables you prefer (like zucchini or bell peppers). Cook for another minute.
- Pour in the broth: Add vegetable broth until all ingredients are submerged. Bring to a gentle simmer for 10-15 minutes.
- Add creaminess: Reduce heat and stir in the coconut milk; warm through without boiling.
- Blend: Use an immersion blender to puree the soup until smooth or leave some chunks for texture.
- Season & serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Feel free to swap vegetables based on what you have on hand. Add spices like smoked paprika for an extra kick or nutritional yeast for a cheesy flavor. For thicker soup, blend more of the mixture or add extra potatoes.