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Curl up with a bowl of pure comfort - this creamy vegetable soup warms you right down to your toes. I stumbled on this recipe during a chilly weekend when the fridge was full of vegetables that needed using up. Now it's become my cold-weather ritual, filling the kitchen with the most incredible aroma of herbs and sautéed veggies.
Last week my daughter came home soaked from the rain. This soup was ready in 35 minutes, and watching her warm up with a steaming bowl made my heart happy. The secret? A simple flour-and-butter roux that turns everyday vegetable broth into something magical.
What You Need to Make It Shine
- Fresh carrots and celery: they're the backbone of flavor here
- Good vegetable broth: homemade if you've got it, but store-bought works great
- Your favorite non-dairy milk: I love soy for its richness
- Fresh herbs if you can get them: they make all the difference
- Nutritional yeast: adds that savory something-something
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Let's Get Cooking
- Get Your Base Going:
- Warm that oil in your biggest pot
- Toss in your chopped onions, carrots, and celery
- Let them soften until your kitchen smells amazing
- Add garlic at the end so it doesn't burn
- Make the Magic Happen:
- Melt your dairy-free butter until it's bubbly
- Sprinkle in flour, stirring constantly
- Keep stirring until everything's coated and smells slightly nutty
- This is where the creaminess comes from, so take your time
- Build That Flavor:
- Pour in your broth bit by bit, stirring constantly
- Watch it transform from paste to silky soup
- Drop in those fresh herbs - don't chop too fine
- Let it bubble gently, giving it a stir now and then
- Bring It All Together:
- Toss in your frozen peas and corn
- Add chickpeas if you're using them
- Pour in that creamy plant milk
- Let everything get cozy for about 5 minutes
The first time I made this soup, I accidentally let it sit for 10 minutes before serving. Best mistake ever - the flavors had time to get friendly with each other. Now it's part of my routine.
Making It Work For You
Some nights I'll add a handful of pasta or extra beans to make it more filling. My neighbor adds a pinch of curry powder to hers. There's no wrong way to make it yours.
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You know those recipes that just feel like a hug? This is one of them. Whether I'm making it for myself on a quiet Sunday or serving it to friends who dropped by unexpectedly, it never fails to bring comfort. The best part? It's even better the next day, when all those flavors have had time to really settle in.
Go ahead, make a big pot. Your future self will thank you when dinner's just a reheat away. And don't forget some crusty bread for dunking - that's non-negotiable in my house!
Frequently Asked Questions
- → Can I use different plant-based milk?
- Yes, while soy milk adds extra protein, you can use almond, oat, or cashew milk instead.
- → How long do leftovers keep?
- Store in an airtight container in the refrigerator for up to 3 days.
- → Can I use dried herbs instead of fresh?
- Yes, you can substitute dried herbs for fresh ones, just use a smaller amount as dried herbs are more concentrated.
- → What if my soup gets too thick?
- Simply add more vegetable broth to thin it to your desired consistency.
- → Is this recipe gluten-free?
- It can be made gluten-free by substituting the all-purpose flour with gluten-free flour.