Description
Whip up this Creamy One-Pot Vegetable Soup, a wholesome vegan meal that’s simple, comforting, and packed with flavor for chilly evenings.
Ingredients
Scale
- Soup Base:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 large Yukon Gold potatoes, peeled and diced
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- Creaminess & Flavor:
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup nutritional yeast
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Freshness & Finishing Touches:
- 1 cup frozen green peas
- 2 cups fresh spinach
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional Additions:
- Pinch of smoked paprika
- 1 can cannellini beans, rinsed and drained (for extra protein)
Instructions
- Sauté Aromatics: Grab your biggest pot – a Dutch oven is my absolute favorite for this One-Pot Creamy Vegetable Soup – and heat that olive oil over medium heat. Toss in your chopped onion, carrots, and celery. Stir them around for about 5-7 minutes until they start to soften and get a little translucent. Oh, the smell at this stage is just heavenly, like the start of something truly good! Don’t let them brown too much, we’re going for sweet and tender here.
- Build the Base: Now, add your minced garlic to the pot and cook for just another minute until it’s fragrant. Don’t let it burn, that’s a mistake I’ve made too many times, and burnt garlic is just… sad. Next, toss in your diced potatoes, vegetable broth, canned diced tomatoes (undrained!), dried thyme, dried rosemary, and that trusty bay leaf. Give it a good stir to combine everything. This is where the flavors really start to meld, honestly, it’s exciting!
- Simmer and Soften: Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. You want those potatoes to be fork-tender, no crunch allowed! This is where patience pays off. I often peek in, give it a stir, and enjoy the aroma filling my kitchen. It smells so wholesome and comforting already, a true One-Pot Creamy Vegetable Soup in the making!
- Add Creaminess & Greens: Once the potatoes are tender, remove the bay leaf (don’t forget this crucial step, oops!). Pour in the full-fat coconut milk, add the nutritional yeast, frozen green peas, and fresh spinach. Stir everything gently until the spinach wilts down into the soup. The color suddenly gets so vibrant, it’s quite satisfying to watch. This step really brings the “creamy” to our One-Pot Creamy Vegetable Soup.
- Season and Serve: Now for the most important part: taste, taste, taste! Add salt and black pepper to your liking. I find that soups always need a bit more salt than you think, but start small and adjust. If it needs a little more depth, maybe a tiny pinch more thyme? Trust your taste buds. This is your soup, after all! I always do a final taste test before I even think about dishing it out.
- Garnish & Enjoy: Ladle your warm, comforting One-Pot Creamy Vegetable Soup into bowls. A sprinkle of fresh chopped parsley on top adds a lovely burst of color and freshness, and honestly, it just makes it feel a bit fancy without any extra effort. Serve it hot with your favorite crusty bread, and prepare for pure comfort! This soup is truly a hug in a bowl, every single time.