Description
Discover how to make a delicious One Pot Creamy Vegetable Soup that is hearty, satisfying, and perfect for cozy nights in. Learn the recipe now!
Ingredients
- 6 tablespoons vegetable oil (90g)
- 1 white onion, diced
- 5 cups chopped carrots (225g)
- 5 cups chopped celery (225g)
- 6 cloves garlic, minced
- 2 teaspoons (10 ml) dried oregano
- 2 teaspoons (10 ml) dried thyme
- 1 teaspoon (5 ml) dried sage
- 1/3 cup all-purpose flour (40g)
- 6 cups (1440 ml) vegetable broth (1.5 liters)
- 2 cups broccoli, chopped in bite-sized pieces (300g)
- 1 (15 oz (425 g).) can of corn, drained
- 3 cups (3/4″ thick) diced potatoes (450g)
- 1/2 cup coconut cream (120ml)
- 4 oz. sharp cheddar cheese, shredded (115g)
- 1 teaspoon (5 ml) apple cider vinegar
- Sea salt
- fresh cracked pepper
- fresh chopped parsley
- shredded dairy-free cheese
- crackers
Instructions
- Warm vegetable oil in a large Dutch oven over medium heat.
- Introduce diced onion, chopped carrots, and celery, along with a generous pinch of sea salt and pepper, then increase the heat to medium-high. Stir occasionally for about 10 minutes until the onions become translucent.
- Lower the heat to medium and incorporate minced garlic, dried oregano, thyme, and sage, stirring constantly for another minute.
- Next, sprinkle in all-purpose flour, ensuring the vegetables are well-coated, and continue to stir for an additional minute.
- Pour a substantial amount of vegetable broth into the pot to deglaze it, making sure to scrape up the flavorful bits from the bottom.
- Mix in diced potatoes, drained corn, broccoli, and the rest of the vegetable broth, adding a couple of pinches of salt and pepper.
- Put the lid on, increase the heat to medium-high, and bring the mixture to a gentle simmer.
- Once it starts simmering, reduce the heat to low, cover again, and let it simmer for 10-12 minutes until the potatoes are tender when pierced with a fork, stirring occasionally to avoid sticking.
- Take the soup off the heat. Blend in coconut cream, shredded sharp cheddar cheese, and apple cider vinegar.
- Mix until the cheese is fully melted, then garnish with fresh chopped parsley, shredded dairy-free cheese, and serve with crackers.
Notes
- Blend a portion of the soup for a creamier texture before adding coconut cream and cheese.
- Adjust seasoning with more salt and pepper to taste before serving.
- Add a splash of hot sauce or a pinch of cayenne pepper for a spicy kick.
