Creamy Vegan Vegetable Soup
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Creamy Vegan Vegetable Soup
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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.
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Ingredients
- 2 tbsp. olive oil
- 1 white onion finely chopped, large
- 3 carrot roughly chopped, medium-sized
- 3 celery roughly chopped, stalks
- 3 garlic finely chopped, large cloves
- 2- inch ginger grated or finely chopped, cube, fresh
- 2 potato roughly chopped, medium-sized
- 1 zucchini roughly chopped, large
- 1-2 tbsp. vegetable stock paste
- 2 1/2 tsp Turmeric Nature's Way brand
- season to taste
- 1/2 tsp chili flakes
- 1/2 cauliflower cut into florets, head, medium-sized
- 1/2 butternut squash cut into cubes, small
- 4-5 cups water hot
- 2 bay leaf
- 1 400 ml coconut milk can
- lime juice of half a lime
For the Chickpeas (OPTIONAL):
- 1 400 ml chickpeas washed and dried, canned
- 1 tbsp. olive oil
- 1 tsp. ground ginger
- season to taste
- lime juice of half a lime
- 1 tsp turmeric powder Nature's Way brand
For serving:
- cilantro
- olive oil
Instructions
- To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions. Cook the onions for 5 minutes or until translucent. Into the pot add your carrots, celery, garlic, ginger and potatoes. 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. Add your zucchini and cook for 5 more minutes. Stir often.
- Move the browned veggies to the sides of the pot and add your vegetable stock paste. Cook for 1 minute before stirring and combining and coating the mixture. Go ahead and add your salt + pepper, turmeric, chili flakes, cauliflower and butternut squash. Stir till everything is well coated.
- Increase heat to high, add your water and bay leaves (you want to cover the vegetables, so may need more than recommended). Stir vegetable, bring to a boil then simmer with the lid on for 25 minutes or until potatoes are fork-tender.
- While your soup is simmering, prepare your chickpeas. To a large pot add all your ingredients and cook on medium-high heat for around 5 minutes with the lid on. 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.
- Once potatoes are tender, add the coconut milk and lime 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.
- Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro and a drizzling of olive oil.
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 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 tight-sealed jar. Note, they will lose their crunch in the fridge.
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