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White bowl with a creamy vegetable soup. The broth is white with big chunks of carrots, potatoes, kale, and peas
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Creamy Vegetable Soup Nut-free Version

  • Author: Lauren Bernick of Well Elephant
  • 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
  • 12 tablespoons of fresh chopped flat (Italian) parsley
  • 1 tablespoon of thyme
  • Salt (optional) and pepper to taste

Instructions

  1. 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
  2. Once the onions begin to turn translucent, add the garlic and thyme and sauté for 30 seconds
  3. 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
  4. 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
  5. 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
  6. Throw the kale in and turn the heat off. Mix thoroughly. The kale will wilt within a minute
  7. Sprinkle the chopped parsley on top, serve

Keywords: Soup, winter, hearty, vegetable

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