Description
A simple and creamy vegan vegetable soup made in one pot. This recipe is packed with vegetables and is perfect for a quick and healthy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Add chopped carrots and cubed potatoes to the pot. Stir well.
- Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
- Add broccoli florets and cauliflower florets to the pot. Cook for another 5-7 minutes, or until vegetables are tender-crisp.
- Stir in almond milk and nutritional yeast. Heat through, but do not boil.
- Season with dried thyme, salt, and pepper to taste.
- Serve hot.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot.
- Feel free to add other vegetables you have on hand, such as peas, corn, or spinach.
- Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg