Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 medium onion (diced)
- 2 celery stalks (sliced)
- 2 large carrots (sliced)
- 4 Yukon Gold potatoes (diced (3–4 cups chopped))
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 2 garlic cloves (minced)
- 1 quart low-sodium vegetable broth
- 1 ½ cups peas (frozen)
- 1 ½ cups corn (frozen)
- 1 cup plant-based milk (or cow milk)
- Fresh parsley (for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, sliced celery, and carrots; season with salt and pepper. Sauté until softened (about 5 minutes).
- Stir in diced potatoes, thyme, and minced garlic; cook until fragrant (1 minute). Pour in vegetable broth, bring to boil then simmer for 20 minutes until vegetables are tender.
- Blend the soup lightly using an immersion blender to achieve a thicker yet chunky consistency.
- Stir in frozen peas and corn along with plant-based milk; simmer until heated through (about 5 minutes).
- Serve hot with fresh parsley on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg