Hearty Vegan Vegetable Soup
Looking for a healthy and delicious meal? Try our vegan vegetable soup packed with nutritious veggies and perfect for any time of day!
Ingredients
- 4 tablespoon olive oil
- 3 garlic cloves minced
- 1 white onion chopped
- 1 carrot diced
- 2 celery stalks diced
- ½ cup corn 80g
- ½ cup peas 80g
- 2 cups cauliflower florets 130g
- 4 cups vegetable stock 1 liter
- 15.5 oz can of white beans drained (439g)
- 14.5 oz can tomatoes diced (411g)
- ½ cup vegan cream cheese 90g
- 2 tablespoon all-purpose flour
- 3 tablespoon vegan butter
- 1 ½ teaspoon thyme dried
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium-low heat. Add carrots, onions, and celery. Saute for 5-7 minutes.
- Add 3 tablespoon of vegan butter, thyme, and garlic. Cook for 1 minute, then sprinkle everything with flour and cook for another minute.
- Add cauliflower, peas, and corn. Cook for 3 minutes.
- Pour in 1 cup of stock and add vegan cream cheese. Stir well, then add another 3 cups of stock and 1 can of tomatoes. Lower the heat to a minimum and let the soup simmer for 30 minutes.
- Finally, add beans and let them heat through for another 2-3 minutes. Adjust the seasoning to your liking before serving the soup.
Video
Notes
- For added flavor, include 1 tablespoon of Italian herbs, ½ teaspoon curry powder, or ½ teaspoon each of onion powder and garlic powder.
- Roast the vegetables in the oven before adding them to the stockpot for the soup for extra flavor.
- Make your own homemade vegetable broth by boiling down vegetable peels and end pieces for 1 hour, strain, and save the remaining liquid.
- Substitute the vegan cream cheese with vegan sour cream or skip for a broth-based soup.
Nutrition
Calories: 545kcalCarbohydrates: 58gProtein: 18gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gSodium: 1290mgPotassium: 1268mgFiber: 14gSugar: 13gVitamin A: 3905IUVitamin C: 47mgCalcium: 188mgIron: 7mg
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