Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings
This heartwarming soup will surely give you a sense of relief in every bite. Try it now!
3 tbsp extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 Yukon potatoes diced (3-4 c chopped)
1 tsp dried thyme
2 garlic cloves minced
3 c low-sodium vegetable broth
2 c peas frozen
2 c corn frozen
2 c plant-based milk
Fresh parsley for serving
Step 1: Place a large pot on the stove and turn the heat to medium.
Step 2: Add olive oil and allow it to become hot.
Step 3: Add the onions, carrots, and celery. Sauté for about 5 minutes or until translucent. Make sure to season with salt and pepper to taste.
Step 4: Add the sliced potatoes, garlic, and thyme. Sauté for 1 minute or until aromatic.
Step 5: Pour in the vegetable oil and allow the mixture to boil.
Step 6: Reduce the heat and simmer for 20 minutes or until the veggies are tender.
Step 7: Lightly blend the soup with an immersion blender.
Step 8: Add the milk, peas, and cord. Stir until well mixed.
Step 9: Simmer for about 5 minutes or until the soup becomes thick.
Step 10: Remove from the heat.
Step 11: Ladle the soup into serving bowls and sprinkle fresh parsley on top.
Step 12: Serve with crusty bread. Enjoy!
Place any leftovers in an airtight container and put it inside the fridge. It can last up to 4 days.
Calories: 267kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 184mg | Potassium: 926mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3971IU | Vitamin C: 38mg | Calcium: 174mg | Iron: 5mg
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