Description
A simple and delicious one-pot creamy vegetable soup that is entirely vegan and gluten-free. This recipe is perfect for a quick and healthy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 pound potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and black pepper to taste
- 1/2 cup full-fat coconut milk (from a can)
- 2 cups chopped mixed vegetables (e.g., broccoli, peas, corn)
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in diced potatoes, vegetable broth, thyme, and rosemary.
- Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Season with salt and pepper.
- Stir in coconut milk and mixed vegetables.
- Cook for another 5 minutes, or until mixed vegetables are tender-crisp.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot.
- Feel free to use your favorite combination of vegetables.
- Ensure your vegetable broth is gluten-free if needed.
- 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: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg