Creamy Vegan Vegetable Soup

26 INGREDIENTS • 11 STEPS • 55MINS

Creamy Vegan Vegetable Soup

This super easy (and creamy) vegan vegetable soup recipe can be made in one pot and is a great way to keep your body healthy this fall.
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This super easy (and creamy) vegan vegetable soup recipe can be made in one pot and is a great way to keep your body healthy this fall.
author_avatar
Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/

55MINS

Total Time

Ingredients

Servings
4
us / metric
Olive Oil
2 Tbsp
Olive Oil
White Onion
1
Large White Onion, finely chopped
Carrot
3
Medium Carrots, roughly chopped
Celery
3 stalks
Celery, roughly chopped
Garlic
3 cloves
Large Garlic, finely chopped
Fresh Ginger
2 in
Fresh Ginger
grated or finely chopped
Potato
2
Medium Potatoes, roughly chopped
Zucchini
1
Large Zucchini, roughly chopped
Vegetable Broth Paste
1 Tbsp
Vegetable Broth Paste
Ground Turmeric
2 tsp
Ground Turmeric
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Cauliflower
1/2 head
Medium Cauliflower
cut into florets
Butternut Squash
1/2
Small Butternut Squash, cubed
Water
4 cups
Hot Water
Bay Leaf
2
Bay Leaves
Coconut Milk
1 can
(400 mL)
Coconut Milk
Lime
1/2
Lime, juiced
Optional Crispy Chickpeas
Chickpeas
1 can
(400 mL)
Chickpeas
washed then patted dry
Olive Oil
1 Tbsp
Olive Oil
Ground Ginger
1 tsp
Ground Ginger
Lime
1/2
Lime, juiced
Ground Turmeric
1 tsp
Ground Turmeric
For Serving
Fresh Cilantro
to taste
Fresh Cilantro
Olive Oil
to taste
Olive Oil

Nutrition Per Serving

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Calories
564
Fat
35.4 g
Protein
13.1 g
Carbs
58.5 g
Love This Recipe?
author_avatar
Food by Maria
I'm on a mission to change the way people eat and understand their food.
https://www.foodbymaria.com/

Author's Notes

This soup will last up to one week in a tight-sealed container in the fridge.

It will also freeze well! Cool completely, transfer to a tight-sealed container. It will last up to 2-3 months.

Chickpeas are best to enjoy immediately but will last up to 2 days on the kitchen counter, covered, or 5 days in the fridge in a tight-sealed jar. Note, they will lose their crunch in the fridge.

Cooking Instructions

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step 1
To a large pot add your Olive Oil (2 Tbsp) and heat on medium-high heat for 1 minute before adding onions.
step 2
Cook the White Onion (1) for 5 minutes or until translucent.
step 3
Into the pot add your Carrots (3), Celery (3 stalks), Garlic (3 cloves), Fresh Ginger (2 in), and Potatoes (2). Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon.
step 4
Add your Zucchini (1) and cook for 5 more minutes. Stir often.
step 5
Move the browned veggies to the sides of the pot and add your Vegetable Broth Paste (1 Tbsp). Cook for 1 minute before stirring and combining and coating the mixture.
step 6
Go ahead and add your Salt (to taste), Ground Black Pepper (to taste), Ground Turmeric (2 tsp), Crushed Red Pepper Flakes (1/2 tsp), Cauliflower (1/2 head), and Butternut Squash (1/2). Stir till everything is well coated.
step 7
Increase heat to high, add your Water (4 cups) and Bay Leaves (2), you want to cover the vegetables, so may need more than recommended. Stir the vegetables, bring to a boil then simmer with the lid on for 25 minutes or until potatoes are fork-tender.
step 8
While your soup is simmering, prepare your chickpeas. To a large pot add Chickpeas (1 can), Olive Oil (1 Tbsp), Ground Ginger (1 tsp), Salt (to taste), Ground Black Pepper (to taste), Lime (1/2), and Ground Turmeric (1 tsp). Cook on medium-high heat for around 5 minutes with the lid on.
step 9
Remove the lid, increase heat to high, and cook for around 5-6 minutes. Stir often to avoid burning. You want to crisp them up as much as possible but don’t overdo it, a slight crunch/softness is quite nice in this soup.
step 10
Once potatoes are tender, add the Coconut Milk (1 can) and Lime (1/2) to the pot. Stir till well combine and remove from heat. You can either enjoy chunky, blended, or half and half, the choice is yours.
step 11
Before plating check for seasoning. To serve, scoop and top with chickpeas, Fresh Cilantro (to taste), and a drizzling of Olive Oil (to taste).
step 11 Before plating check for seasoning. To serve, scoop and top with chickpeas, Fresh Cilantro (to taste), and a drizzling of Olive Oil (to taste).

Tags

Beans & Legumes
Dairy-Free
American
Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Fall
Vegetarian
Potatoes
One-Pot
Side Dish
Vegetables
Soups & Stews
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