Creamy Vegetable Soup
This nourishing creamy vegetable soup is perfect for keeping you warm in the winter. To help you meet your vegetable quota, this recipe packs at least 8 different plants!
January is the best time to kick-start a new healthy habit. If you need whole-food meal inspiration, you’ll love PlantYou Scrappy Cooking! Not only is it chock-full of creative vegan meals, it’s geared toward helping you reduce food waste.
Why You’ll Love This Recipe
- This recipe is so incredibly easy! Yes, it takes some slicing and chopping, but in essence, it is very beginner-friendly.
- This creamy vegetable soup packs at least 8 different vegetables. And that’s not even including the spices, pasta, or plant-based milk!
- I cannot describe how comforting this soup is. It’s like a warm hug… in a bowl!
- Meal prep galore! You can make an entire pot for the week, and relax knowing that your lunches are handled.
Key Ingredients
- Chickpeas are an accessible and hearty protein option for plant-based eaters.
- Potatoes also help to bulk up this soup. They’re super affordable and allergen-friendly.
- Rotini pasta acts as a base that highlights the creamy vegetable broth.
- Carrots, celery, and onion is the holy trinity of making a flavorful soup base.
- Non-dairy milk is a super easy way to add creaminess to your dish. For this recipe, I love to use my Earth’s Own ALT Milk, which is a 1:1 perfect replacement for dairy milk. You can also use their unsweetened soy milk, or coconut milk.
Hack It!
- I love making soup to use up leftover produce. If you have some extra veggies in your fridge, don’t be afraid to add them to this creamy vegetable soup.
- You can swap chickpeas for virtually any bean, including edamame.
- It doesn’t have to be rotini pasta. You can use any small or medium pasta, such as penne, shells, or macaroni if that’s what you have.
- Use any plant-based milk, as long as it’s unsweetened. Personally, I love Earth’s Own alt milk.
- Use gluten-free pasta if you have a gluten allergy or intolerance.
How to Make Creamy Vegetable Soup
Step 1: Cook the pasta in salted water according to package directions. Drain and set aside.
Step 2: In a soup pot, heat the oil over medium to high heat. Add the chickpeas, paprika and Italian seasoning. Saute for 2-3 minutes.
Step 3: Add the celery, carrot, onion and garlic. Saute for another 2-3 minutes, until aromatic.
Step 4: Next, add potatoes. Stir in and cook for 2-3 more minutes.
Step 5: Add the broth. Bring to boil, then reduce heat and simmer for 20 minutes, until the potatoes are fork tender.
Step 6: Add the alt milk and lemon juice. Let the creamy vegetable soup heat back up.
Step 7: Chop up fresh dill and parsley. Stir in the herbs into your soup.
Step 8: Add pasta to a bowl. Serve the creamy veggie broth over the top and enjoy!
Frequently Asked Questions
It is! If you’re meal prepping long-term, skip step one (pasta) and make your creamy veggie broth. Let it fully cool down and split into servings before freezing.
You can use Asian noodles, rice, or quinoa instead.
More Plant-Based Soup Recipes
- Easy Red Curry Soup
- Sweet Potato Cauliflower Soup
- Creamy Dill Pickle Soup
- Green Spring Dumpling Soup
- Hidden Vegetable Broth
Let me also introduce you to the PlantYou Planner! It’s like your personalized meal-planning genie, offering up a bunch of beginner-friendly vegan recipes. The best part? You can dip your toes into the magic with the free version. You’ll get 25 awesome plant-based meals, including our top-notch beginner vegan meal plan.
The Recipe: Creamy Vegetable Soup
Ingredients
- 1 tbsp olive oil
- 540 ml chickpeas, large can, drained and rinsed
- 1 tbsp Italian seasoning
- 1 tsp paprika
- 1 yellow onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 3 cups Yukon gold potatoes, peeled and diced
- 6 cups vegetable broth
- 1 cup Earth's Own Alt milk, or coconut milk
- ½ lemon, juiced
- 3 tbsp fresh dill, chopped
- 3 tbsp fresh parsley, chopped
- 1 lb rotini pasta, dry, cooked separately
Instructions
- Cook the pasta in salted water according to package directions. Drain, set aside.
- In the soup pot, heat olive oil over medium to high heat. Add the chickpeas, paprika and Italian seasoning. Saute for 2 to 3 minutes.
- Add the celery, carrot, onion and garlic. Saute for an additional 2 to 3 minutes, until cooked.
- Add the potatoes and saute for 2 to 3 minutes. Stir until combined.
- Add the broth. Bring to boil, then simmer for 20 minutes, until the potatoes are fork tender.
- Stir in the alt milk, lemon juice, followed by the fresh dill and parsley.
- Add the noodles to a bowl, and pour the broth over top. Enjoy!
Notes
- I love making soup to use up leftover produce. If you have some extra veggies in your fridge, don’t be afraid to add them to this creamy vegetable soup.
- You can swap chickpeas for virtually any bean, including edamame.
- It doesn’t have to be rotini pasta. You can use any small or medium pasta, such as penne, shells, or macaroni if that’s what you have.
- Use any plant-based milk, as long as it’s unsweetened. Personally, I love Earth’s Own alt milk.
- Use gluten-free pasta if you have a gluten allergy or intolerance.