Creamy Vegetable Soup with Plant-Based Milk

This creamy vegetable soup is a comforting and nutritious dish perfect for any season. Made with fresh vegetables, plant-based milk, and aromatic herbs, it’s a versatile recipe that’s vegan-friendly and packed with flavor. Whether for lunch or dinner, this soup is sure to warm you up and satisfy your taste buds.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Ingredients

  • Onions: 2, chopped
  • Carrots: 2, peeled and chopped
  • Celery: 2 stems, sliced
  • Potatoes: 4, peeled and diced
  • Garlic: 2 cloves, minced
  • Bay leaf: 1
  • Peppercorns: 4
  • Butter: 20 g (2 tablespoons, use plant-based butter for vegan option)
  • Water: 1 liter (6 cups)
  • Plant-based milk (soy, almond, or oat): 500 ml (2 cups)
  • Salt: To taste
  • Black pepper: To taste
  • Fresh parsley: For garnish, chopped

Directions

  • Prepare the Vegetables:
    1. Heat the butter in a large pot over medium heat.
    2. Add the chopped onions, carrots, and celery. Sauté for 5 minutes until the vegetables are slightly softened.
    3. Add the minced garlic and cook for another minute until fragrant.
  • Add Potatoes and Spices:
    1. Stir in the diced potatoes, bay leaf, and peppercorns.
    2. Pour in 1 liter of water and bring to a boil.
    3. Reduce the heat to low, cover, and let simmer for 20 minutes or until the potatoes are tender.
  • Blend the Soup:
    1. Remove the bay leaf and peppercorns.
    2. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend carefully.
  • Add Plant-Based Milk:
    1. Return the pureed soup to the pot and stir in the plant-based milk.
    2. Heat gently over low heat, but do not let it boil. Season with salt and black pepper to taste.
  • Serve:
    • Ladle the soup into bowls and garnish with freshly chopped parsley.

Serving Suggestions

  • Pair with crusty bread or garlic bread for a hearty meal.
  • Top with croutons, a drizzle of olive oil, or a sprinkle of nutritional yeast for added flavor.
  • Serve alongside a simple green salad.

Cooking Tips

  • Use fresh, seasonal vegetables for the best flavor.
  • Adjust the consistency of the soup by adding more or less water or plant-based milk.
  • For extra creaminess, stir in a dollop of plant-based cream before serving.

Nutritional Benefits

  • Vegetables: Packed with vitamins, minerals, and antioxidants to support overall health.
  • Plant-Based Milk: Adds creaminess and nutrients like calcium and vitamin D.
  • Parsley: A great source of vitamin C and antioxidants.

Dietary Information

  • Vegan and dairy-free (if plant-based butter is used)
  • Gluten-free (ensure plant-based milk is gluten-free)
  • Low in fat and calories, making it suitable for a variety of diets

Nutritional Facts (Per serving, assuming 6 servings)

  • Calories: 120
  • Protein: 3 g
  • Carbohydrates: 18 g
  • Fat: 4 g
  • Fiber: 3 g

Storage Tips

  • Refrigeration: Store in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave.
  • Freezing: Freeze in portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

Why You’ll Love This Recipe

  • Quick and easy to prepare with wholesome ingredients.
  • A creamy, satisfying soup that’s entirely plant-based.
  • Customizable with your favorite vegetables and seasonings.
  • Perfect for meal prep and reheats beautifully.

Conclusion
This Creamy Vegetable Soup with Plant-Based Milk is a simple yet flavorful dish that’s perfect for any occasion. The blend of hearty vegetables and creamy plant-based milk makes it both nutritious and comforting. Enjoy this versatile soup as a light meal or a delicious appetizer.

Frequently Asked Questions (FAQs)

  1. Can I use regular milk instead of plant-based milk?
    Yes, regular milk works well if you’re not following a vegan diet.
  2. Can I add other vegetables to the soup?
    Absolutely! Zucchini, cauliflower, or leeks make great additions.
  3. What if I don’t have an immersion blender?
    Use a countertop blender, but let the soup cool slightly before blending.
  4. How do I make the soup thicker?
    Reduce the amount of water or add more potatoes for a thicker consistency.
  5. Can I make it spicy?
    Add a pinch of chili flakes or cayenne pepper for a spicy kick.
  6. What can I use instead of butter?
    Use olive oil or a plant-based butter alternative.
  7. How do I prevent the soup from curdling?
    Heat the plant-based milk gently and avoid boiling after adding it.
  8. Can I use dried parsley instead of fresh?
    Yes, but fresh parsley gives a brighter flavor. Use 1 teaspoon of dried parsley as a substitute.
  9. What can I serve this soup with?
    Serve with toasted bread, a sandwich, or a grain-based salad.
  10. Can I double the recipe?
    Yes, this recipe doubles easily and is great for batch cooking.

Enjoy preparing and savoring this creamy, wholesome soup!