Vegan Vegetable Cream Soup

Indulge in the velvety goodness of this Vegan Vegetable Cream Soup, a wholesome and comforting meal perfect for any season. Made with a medley of nutrient-rich vegetables like carrots, zucchini, and broccoli, this soup gets its creaminess from coconut milk and a boost of umami flavor from nutritional yeast. The fragrant blend of thyme, oregano, and smoked paprika creates a flavorful profile that’s both hearty and satisfying. Quick and easy to prepare in just 45 minutes, this plant-based soup is an ideal option for weeknight dinners or meal prep. Serve it piping hot with a sprinkle of fresh parsley for a vibrant garnish, and enjoy this dairy-free dish that’s as nourishing as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, diced
• 1 cup broccoli florets
• 4 cups low-sodium vegetable broth
• 1 cup coconut milk (full-fat or light)
• 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish, optional)

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 softened and translucent.

Step 3

Stir in the minced garlic, cooking for an additional 1 minute until fragrant.

Step 4

Add the diced carrots, celery, potatoes, zucchini, and broccoli florets to the pot.

Step 5

Pour in the vegetable broth, ensuring the vegetables are fully submerged.

Step 6

Bring to a boil, then reduce the heat to low and let the soup simmer for 20 minutes or until the vegetables are tender.

Step 7

Remove the pot from the heat and allow the soup to cool slightly.

Step 8

Use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.

Step 9

Stir in the coconut milk, nutritional yeast, thyme, oregano, smoked paprika, salt, and black pepper. Adjust seasoning to taste.

Step 10

Warm the soup over low heat if needed, stirring occasionally to combine the flavors.

Step 11

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2498.4g)

Amount per serving	% Daily Value*
Calories	1464.3

Total Fat 88.0g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3338.2mg	0%
Total Carbohydrate 157.9g	0%
Dietary Fiber 29.7g	0%
Total Sugars 37.7g
Protein 27.8g	0%

Vitamin D 0IU	0%
Calcium 431.5mg	0%
Iron 16.0mg	0%
Potassium 5405.5mg	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: 51.6%

Protein: 7.2%

Carbs: 41.2%