Vegan Creamy Vegetable Soup
Warm up your day with this Vegan Creamy Vegetable Soup, a wholesome and satisfying dish packed with nourishing ingredients. This comfort food classic features a medley of hearty vegetables, including carrots, potatoes, zucchini, and broccoli, simmered to perfection in a fragrant blend of vegetable broth, aromatic herbs, and creamy coconut milk. The addition of nutritional yeast lends a subtle cheesy flavor, while blending creates a silky, velvety texture that’s irresistibly comforting. Ideal for a quick 50-minute meal, this dairy-free, gluten-free recipe is perfect for cozy nights, meal prep, or a light yet satisfying lunch. Serve it with crusty bread or a fresh salad for a completely plant-based experience that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 2 medium carrot
- 2 celery stalks
- 1 large potato
- 1 medium zucchini
- 1 cup broccoli
- 5 cups vegetable broth
- 1 cup coconut milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons nutritional yeast
Instructions
Heat the olive oil in a large pot over medium heat.
Chop the onion, mince the garlic, and add them to the pot. Sauté for about 5 minutes until the onion is translucent.
Peel and dice the carrot and potato, slice the celery, and chop the zucchini. Add these to the pot and sauté for another 5 minutes.
Add the chopped broccoli to the pot.
Pour in the vegetable broth and add the bay leaf, thyme, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20 minutes, or until the vegetables are tender.
Remove the bay leaf from the soup.
Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a stand blender.
Stir in the coconut milk and nutritional yeast, and let the soup heat through for a few more minutes.
Taste and adjust seasoning if necessary, then serve hot.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 7954 mg | 346% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 67.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 428 mg | 33% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 5360 mg | 114% | |
*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.
