Go Back
–+ servings

Creamy Vegan Vegetable Soup

I typically use a lot of meat and dairy in my recipes and a lot of you were requesting a vegan meal so I decided to make a creamy, vegan, vegetable soup! It turned out much better than I was expecting, it’s so comforting and healthy and FILLED WITH VEGGIES!
Print Recipe Pin Recipe Add to Collection
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish, Soup
Servings 4

Ingredients
  

  • 1 onion
  • 4 stalks celery
  • 2 carrots
  • 4 large potatoes (2 diced, 2 boiled and blended)
  • 1 can corn divided
  • 1 box vegetable broth approximately 4 cups
  • 1 teaspoon vegeta
  • 1/2 teaspoon onion salt
  • Pepper to taste

Instructions
 

  • Dice the onion, celery, carrots, and 2 of the potatoes (I used purple potatoes because I didn’t have enough regular ones on hand, but any variety works).
  • In a large pot, add the diced vegetables, 2 cups of the vegetable broth, vegeta, onion salt, and pepper.
  • Simmer on medium heat for about 20 minutes, until the vegetables are tender.
  • In a separate pot, boil the remaining 2 potatoes in the rest of the vegetable broth until fork-tender, about 15 minutes.
  • Add half the can of corn to the pot with the boiled potatoes.
  • Using an immersion blender (or a regular blender, carefully), blend the mixture until smooth and creamy.
  • Pour the blended mixture into the pot with the simmered vegetables.
  • Add the rest of the canned corn and simmer for an additional 10 minutes to let the flavors meld together.
  • Ladle the soup into bowls and enjoy it warm! xx
Keyword Carrots, Celery, Onion
Tried this recipe?Let us know how it was!