Description
A delicious and creamy vegetable soup that is dairy-free and full of flavor.
Ingredients
Scale
- 1 tablespoon Oil (can use olive oil or any neutral oil)
- 1 medium Onion (diced finely)
- 3 cloves Garlic (minced)
- 2 stalks Celery (or celery root, chopped)
- 2 medium Carrots (diced to match potato size)
- 4 medium Potatoes (Yukon Gold or all-purpose, diced)
- 1 teaspoon Dried Marjoram (or substitute thyme/rosemary)
- 1 pinch Nutmeg (adds warmth)
- to taste Salt (adjust according to preference)
- to taste Pepper (adjust according to preference)
- 4 cups Vegetable Broth (or water)
- 2 leaves Optional Bay Leaves (remove before blending)
- 1 cup Dairy-free Cream (like coconut milk)
- 1 tablespoon Fresh Parsley (for garnish)
Instructions
- Heat a splash of oil in a large pot over medium heat. Add the finely diced onion and sauté for about 3 minutes until it becomes translucent.
- Stir in the minced garlic, chopped celery, diced carrots, and potatoes. Sauté for an additional minute.
- Pour in the vegetable broth and add bay leaves if you’re using them. Bring to a gentle boil.
- Once boiling, reduce the heat and let it simmer gently for about 20 minutes.
- Remove the bay leaves and blend half of the soup using an immersion blender.
- Stir in the dairy-free cream, adjusting seasonings with salt, pepper, and nutmeg.
- Ladle the soup into bowls and garnish with fresh parsley.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For added texture, reserve some of the diced vegetables before blending and stir them back into the soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg