Creamy Vegetable Soup
Delicious and heart-warming soup recipe for plant-based whole-food lovers.
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.
Nutrition
Calories: 524.4kcal | Carbohydrates: 96.4g | Protein: 17.4g | Fat: 8.1g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4g | Sodium: 1177.6mg | Potassium: 1001mg | Fiber: 9.9g | Sugar: 8.3g | Vitamin A: 4379.9IU | Vitamin C: 38.7mg | Calcium: 148.4mg | Iron: 3.6mg