One-Pot Creamy Vegetable Soup (Print Version)

# Ingredients:

→ For the Base

01 - 1 tablespoon neutral oil (olive oil recommended)
02 - 4 cloves of garlic, minced
03 - 1 medium white onion, chopped
04 - 3 medium carrots, chopped
05 - 4 stalks of celery, chopped
06 - 1 teaspoon salt
07 - 1/2 teaspoon pepper

→ For the Creamy Roux

08 - 1/3 cup dairy-free butter
09 - 1/3 cup all-purpose flour (or gluten-free flour)
10 - 4 cups vegetable broth
11 - 1 cup unsweetened dairy-free milk (soy milk recommended)
12 - 3 tablespoons nutritional yeast

→ Vegetables and Herbs

13 - 1/2 cup corn (frozen works well)
14 - 1 cup peas (frozen works well)
15 - 1 cup chickpeas or white beans (optional)
16 - 1/2 teaspoon fresh rosemary, finely chopped
17 - 1/2 teaspoon fresh oregano, finely chopped
18 - 1/2 teaspoon fresh thyme, finely chopped

# Instructions:

01 - Heat a large pot over medium heat. Once it's warm, add the olive oil, followed by the chopped onions, carrots, celery, minced garlic, and salt. Cook everything together for about 5 minutes, stirring occasionally, until the onions become translucent and the vegetables start to soften.
02 - Add the dairy-free butter to the pot with the sautéed vegetables. As it begins to melt, sprinkle in the flour and stir continuously to coat all the vegetables. The mixture will become thick and somewhat sticky – this is your roux, which will help thicken the soup beautifully.
03 - Gradually pour in the vegetable broth while stirring constantly to prevent lumps from forming. Next, add the black pepper, fresh rosemary, oregano, and thyme. Mix everything thoroughly until well combined. The herbs will infuse the broth with wonderful aromatics as the soup cooks.
04 - Bring the soup to a gentle boil, stirring frequently to prevent it from sticking to the bottom of the pot. You'll notice the soup starting to thicken as it heats up – this is the roux working its magic. Keep stirring to ensure even cooking and to prevent any burning.
05 - Once the soup has thickened slightly, add the frozen peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Stir to incorporate all the ingredients. Reduce the heat to low and cook for an additional 5-7 minutes, just until the peas and corn have warmed through. The nutritional yeast adds a lovely savory depth of flavor.
06 - Your creamy vegetable soup is now ready to be enjoyed! Ladle it into bowls and serve with some crusty bread for dipping. This soup is perfect for a cozy meal and tastes even better the next day as the flavors continue to meld together.

# Notes:

01 - This hearty, creamy soup is completely dairy-free and can easily be made gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
02 - Fresh herbs make a big difference in this soup, but if you don't have them on hand, you can substitute with dried herbs (use 1/4 teaspoon of each instead).
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken when chilled - simply add a splash of vegetable broth or dairy-free milk when reheating.

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