Creamy Vegetable Soup Recipe: Gluten Free, Dairy Free, Plant Based, & Clean (The perfect soup to cozy up the healthy way!)
It’s soup season! We love soups in the fall/winter for the same reasons we love smoothies in the summer. They’re simple to make, versatile, and portable. Plus, soups are a super easy way to work more vegetables into your diet. This Creamy Vegetable Soup recipe is loaded in veggies and it tastes great! The creamy base of this soup is made with potatoes, and it doesn’t require any special ingredients or tools to make. (You will need a blender for this recipe.)
Serving: Serve in a bowl. To volumize, your meal, add Nutrifitx Approved toast, or serve over brown rice. Optional: Add lean ground turkey for added protein if desired. (This option is no longer vegan/vegetarian.)
Here’s what we love about this Creamy Vegetable Soup recipe:
- Easy to prepare
- Beginner-friendly recipe
- Dairy-free and gluten-free
- No refined flours or sugars
- Anti-inflammatory
- Simple ingredients
- Rich in micronutrients
- Easy/simple meatless option
- Clean source of fiber
- Great meal prep for quick or on-the-go options
Plus, this recipe is 100% Nutrifitx Approved, which means you can feel safe and healthy eating this food. Members of the Nutrifitx System can learn how and when to eat this meal to maximize weight loss, boost health benefits, and optimize energy levels! Learn more about how you can accelerate your health journey below…
NUTRIFITX MEMBERS’ SCALE
Creamy Vegetable Soup Recipe (Vegan/Vegetarian, Gluten Free)
Creamy Vegetable Soup (Vegan/Vegetarian Friendly!)
This gluten free, vegan/vegetarian, Creamy Vegetable Soup is the PERFECT meal prep for a warm meal on a cold day. We love prepping this dish for easy lunches and the ocassional dinner. It's a simple and easy go-to dish for a cozy but healthy meal!
Nutrifitx Approved brands linked in ingredients and below recipe.
Ingredients
- 2-3 Tbsp Olive Oil
- 1 Onion, diced
- 2 Organic Celery Stalks, diced
- 2 Carrots, peeled and diced
- Salt & Pepper, to taste
- 4 Organic Yukon Gold Potatoes, diced (totals about 3 cups)
- 1 tsp Thyme (dried)
- 2 Cloves Garlic, minced (about 2 tsp)
- 3 cups Organic Vegetable Broth
- 2 cups Frozen Peas
- 2 cups Frozen Corn (Must be organic or non-GMO)
- 2 cups Unsweetened Oat Milk or Plant-Based Milk of Choice (Avoid vanilla flavored plant milks)
Instructions
- In a large soup pot, heat olive oil over medium heat. Meanwhile, chop your onions, celery, and carrots. oWe liked our vegetables diced, but if you're looking for a chunkier soup, chop your veggies a little larger. (Note: Larger veggies will require a bit more cook time.)
- Once oil is heated, add your onions, carrots, and celery to the oil. Season with salt and pepper. Continue cooking, stirring throughout, for about 5 minutes or until veggies are soft.
- While onions, celery, and carrots are cooking, chop your potatoes.
- Once veggies are soft, add chopped potatoes to the oil. If all of your oil has cooked out, add an additional tablespoon. (Additional oil may not be necessary.) Stir potatoes and veggies until evenly combined.
- Add thyme and garlic, stirring until garlic is fragrant. This should only take about 30 seconds to a minute. Remember that garlic burns easily, so move quickly on these steps.
- Once garlic is fragrant, add your vegetable broth. Stir to make sure nothing is sticking, and bring mixture to a light boil. Once your soup is boiling, turn the heat down to a simmer and allow to cook for about 20 minutes or until all vegetables are softened.
- After 20 minutes, scoop about 2 cups or so of soup into a blender, and blend into a creamy mix. Pour blended soup back into the soup pot, and stir. Simmer for a few minutes.
- While soup is simmering, add peas, corn, and oat milk (or plant based milk of choice). Continue simmering unti frozen vegetables are softened and soup is warmed through.
- Serve and enjoy! Servings are approximately 1 cup (may be more or less depending on your cooking/chopping methods).
Nutrition Information
Serving Size 1 Bowl (1/6 of Recipe)Amount Per Serving Calories 237Total Fat 7.8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5.7gCholesterol 0mgSodium 316mgCarbohydrates 37.7gFiber 6.9gSugar 9.9gProtein 5.7g
Nutrition information may vary due to brands used, substitutions, and changes made to recipe. This recipe was calculated using minimal oil, homemade no-salt-added vegetable broth, and unsweetened plain oat milk.
