Description
This One-Pot Creamy Vegetable Soup is the ultimate plant-based comfort food. Packed with hearty chickpeas, colorful veggies, and fragrant herbs, it’s a quick, creamy, and cozy meal made entirely in one pot.
Ingredients
1 tbsp olive oil 1 small yellow onion, diced 2 garlic cloves, minced 2 large carrots, sliced 2 celery stalks, chopped 1 medium potato, cubed 1 cup frozen peas 1 cup canned chickpeas, drained and rinsed 1/2 cup corn kernels (frozen or canned) 4 cups vegetable broth 1/2 cup unsweetened plant-based milk (oat or almond work well) 2 tbsp flour (for thickening) 1 tsp dried thyme 1/2 tsp rosemary Salt & pepper to taste Optional: Fresh thyme or parsley for garnish
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds. Add carrots, celery, and potatoes. Sauté for 5 minutes. Season with thyme, rosemary, salt, and pepper. Stir well. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes. In a small bowl, whisk plant milk and flour until smooth. Add to soup to thicken. Stir in peas, chickpeas, and corn. Simmer another 5 minutes. Taste, adjust seasoning, and serve with fresh herbs.
Notes
Use oat milk for the creamiest plant-based texture. Blend half of the soup if you prefer a smoother consistency. Store leftovers in the fridge for 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg