Description
A hearty and comforting vegetable soup perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, diced
- 1 cup frozen peas
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons corn starch
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Toss in the sliced carrots, celery, and diced potatoes. Stir them in and let them cook for 5 minutes.
- Add the frozen peas and mix well.
- Pour in the vegetable broth and bring to a boil. Then, reduce the heat and let it simmer for about 10 minutes.
- In a small bowl, whisk together the almond milk and corn starch until smooth. Slowly add this mixture into the soup while stirring well.
- Sprinkle in the dried thyme, salt, and pepper. Let it simmer for an additional 5 minutes until heated through and the soup thickens.
- Serve hot and enjoy!
Notes
- This soup can be customized with any vegetables you have on hand.
- For a creamier soup, add more almond milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg