Description
Embrace easy vegan comfort! This one-pot creamy vegetable soup starts with sautéed aromatics, then simmers to perfection. Pure hearty warmth. Full instructions & nutrition info included.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (13.5 oz / 400ml) full-fat coconut milk
- 2 medium potatoes, peeled and diced
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Step 2: Add the minced garlic and 1 teaspoon of dried thyme to the pot, and cook for another minute until fragrant. Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes and carrots are fork-tender.
- Step 3: Stir in the full-fat coconut milk. For a creamier texture, use an immersion blender to partially blend about one-third to half of the soup directly in the pot, leaving some chunks for texture.
- Step 4: Season the soup generously with salt and freshly ground black pepper to taste. If desired, stir in 1 cup of fresh spinach and cook for 1-2 minutes until just wilted.
- Step 5: Ladle the hot soup into bowls and serve immediately as comforting vegan meal.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days; the flavors often deepen overnight!
- Gently reheat individual portions on the stovetop over low-medium heat, stirring occasionally, until warmed through; a splash of extra vegetable broth or coconut milk can help restore the creamy consistency if it's too thick.
- Elevate your bowl with a sprinkle of fresh parsley or chives, a swirl of extra virgin olive oil, and a side of crusty bread or garlic toast for perfect dipping.
- Don't skip the initial sautéing of the onion, carrots, and celery; this step, known as building a mirepoix, is crucial for developing a deep, savory flavor base for your soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (380g)
- Calories: 320
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 7g