Creamy Veggie Bowl (Printable Version)
A comforting dairy-free soup brimming with tender veggies and herbs, made easily in one pot.
# Ingredients:
→ Main Components
01 -
4 stems of celery, finely diced
02 -
3 medium-sized carrots, diced
03 -
1 medium white onion, diced
04 -
1 tablespoon oil (olive or neutral)
05 -
4 garlic cloves, minced
→ Liquid & Base
06 -
1/3 cup plain dairy-free butter
07 -
4 cups vegetable stock
08 -
3 tablespoons nutritional flakes
09 -
1/3 cup plain all-purpose flour
10 -
1 cup plain, unsweetened plant milk (soy works great)
→ Extras
11 -
1 cup peas (frozen)
12 -
1/2 cup corn kernels (frozen)
13 -
1 cup cooked beans or chickpeas (optional)
→ Flavors
14 -
1 teaspoon fine salt
15 -
1/2 teaspoon thyme leaves, fresh
16 -
1/2 teaspoon black pepper
17 -
1/2 teaspoon oregano, fresh
18 -
1/2 teaspoon rosemary, fresh
# Steps:
01 -
Warm up a big pot over medium heat. Toss in the garlic, onion, carrots, celery, oil, and a pinch of salt. Let it all cook for about 5 minutes as the onion softens.
02 -
Drop in the butter, let it melt completely, then stir in the flour, coating the vegetables. It'll turn pasty and thick.
03 -
Pour the veggie stock slowly while stirring. Add thyme, rosemary, pepper, and oregano. Stir until it all blends nicely.
04 -
As it warms, stir it often to stop it from sticking. When it starts bubbling gently, you’ll notice it getting thicker.
05 -
Mix in the milk, nutritional yeast, beans, peas, and corn. Let it cook on low heat for around 5 minutes until everything is heated through.
# Notes:
01 -
Swap fresh herbs with dried if needed
02 -
Add extra stock if the mixture feels too dense
03 -
Great for feeding a crowd by doubling the portions
04 -
Any non-dairy milk will do