Soy-Free Vegetable Cream Soup

Indulge in the velvety goodness of this Soy-Free Vegetable Cream Soup, a wholesome and comforting dish that's perfect for weeknight dinners or a cozy lunch. Packed with nutrient-rich vegetables like carrots, celery, cauliflower, and zucchini, this dairy-free soup achieves its creamy texture with the addition of full-fat coconut milk, making it both vegan and soy-free. Infused with the subtle aroma of fresh thyme and simmered to perfection in soy-free vegetable broth, this recipe strikes the perfect balance between earthy flavors and smooth texture. With just 15 minutes of prep time and a quick 30-minute cook, this hearty soup is as easy to make as it is delicious. Serve it piping hot with a garnish of fresh herbs for a crowd-pleasing, allergen-friendly meal the whole family will enjoy.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 2 medium, peeled and sliced Carrots
• 2 medium, chopped Celery stalks
• 2 cups Cauliflower florets
• 1 medium, diced Zucchini
• 4 cups Vegetable broth (soy-free)
• 1 cup Full-fat coconut milk
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoons Ground black pepper
• 1 teaspoon Salt

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 4

Add the carrots, celery, cauliflower florets, and zucchini to the pot. Cook for about 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, then cover the pot with a lid.

Step 6

Simmer the vegetables for 20 minutes, or until they are soft and fully cooked through.

Step 7

Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and process until creamy.

Step 8

Stir in the coconut milk, fresh thyme leaves, black pepper, and salt. Allow the soup to heat through for another 2-3 minutes on low heat.

Step 9

Taste and adjust the seasoning as needed. Serve hot and garnish with additional thyme or a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(2370.0g)

Amount per serving	% Daily Value*
Calories	1156.8

Total Fat 87.4g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 6960.8mg	0%
Total Carbohydrate 87.7g	0%
Dietary Fiber 25.0g	0%
Total Sugars 49.2g
Protein 18.0g	0%

Vitamin D 0IU	0%
Calcium 432.8mg	0%
Iron 11.6mg	0%
Potassium 3763.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 6.0%

Carbs: 29.0%