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Creamy Vegetable Soup Nut-free Version
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Vegan Soups and Stews
- Method: Stove-top
- Cuisine: American
- Diet: Vegan
Description
This version of the creamy vegetable soup is still wonderful, but without nuts. It is adapted from Isa Chandra Moskowitz’s Vegetable Bow Tie Soup recipe.
Ingredients
Units
Scale
- 1 onion coarsely chopped
- 6 carrots, peeled and chopped into 1/2” pieces
- 2 celery stalks chopped
- 2 medium potatoes peeled and chopped into 1/2”x 1/2” pieces
- 3 cloves of garlic, minced
- 6 cups of vegetable broth/stock plus a little extra for sautéing
- 1/2 cup of frozen peas
- 2 cups of chopped kale
- 1 15 oz. can of chickpeas/garbanzo beans drained and rinsed
- 1 cup of plant-milk (I use Pacific brand, Oat)
- 1 tablespoon of cornstarch
- 1–2 tablespoons of fresh chopped flat (Italian) parsley
- 1 tablespoon of thyme
- Salt (optional) and pepper to taste
Instructions
- Heat a large pot and add the onion, sauté for a couple of minutes adding vegetable broth as needed to keep the onions from sticking to the pot
- Once the onions begin to turn translucent, add the garlic and thyme and sauté for 30 seconds
- Add the vegetable broth/stock, carrots, celery, chickpeas/garbanzo beans (remove a half-cup from the can and set aside – place the rest into the pot of soup), and potatoes. Bring to a boil, turn down to medium high, and cook for about 8 minutes until potatoes and carrots are fork tender
- In the meantime, add plant-milk to a small pan/pot and cook over a medium-high heat. When it starts to bubble around the edges, add cornstarch and whisk continuously until it starts to thicken. Set aside. It will continue to thicken for a few minutes
- Once the carrots and potatoes are tender, add the frozen peas and plant-milk mixture and stir to incorporate. Turn down to simmer for five minutes. Add salt and/or pepper
- Throw the kale in and turn the heat off. Mix thoroughly. The kale will wilt within a minute
- Sprinkle the chopped parsley on top, serve
