Dairy-Free Creamy Vegetable Soup
Indulge in the velvety goodness of this Dairy-Free Creamy Vegetable Soup, a comforting and wholesome bowl of plant-based perfection. Bursting with the natural sweetness of carrots, zucchini, and potatoes, this recipe gets its luscious creaminess from silky coconut milk, making it entirely dairy-free and ideal for vegan or lactose-intolerant diets. Infused with aromatic thyme, bay leaf, and a hint of garlic, each spoonful is a flavorful medley of hearty vegetables blended to smooth perfection. Quick and easy to prepare in just 45 minutes, this nutritious soup is perfect for cozy dinners or meal prep, serving up to four. Garnish with fresh parsley for a pop of color and herbal freshness, and savor this soul-soothing classic!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 2 medium Potatoes, peeled and diced
- 1 medium Zucchini, diced
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 1 Bay leaf
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrots, celery, potatoes, and zucchini to the pot. Stir well to combine with the onion and garlic.
Pour in the vegetable broth and add the bay leaf, dried thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the vegetables are tender.
Remove the bay leaf and discard.
Transfer the soup to a blender in batches, or use an immersion blender directly in the pot, and blend until smooth and creamy. Be cautious of hot steam during blending.
Return the blended soup to the pot and stir in the coconut milk.
Heat the soup gently over low heat until warmed through.
Taste and adjust seasoning if necessary.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 182.6 g | 66% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 53.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5155 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
