Rich Creamy Veggie Soup

Dive into the rich flavors of this creamy vegetable soup, perfect for cozy evenings or a comforting meal any time of the year.

Ingredients:

- 1 Tbsp neutral oil (such as olive oil)

- 4 cloves of garlic, minced

- 1 medium white onion, chopped

- 3 medium carrots, chopped

- 4 stalks of celery, chopped

- ½ cup corn (frozen or fresh)

- 1 cup peas (frozen or fresh)

- 3 Tbsp nutritional yeast

- 4 cups vegetable broth

- 1/3 cup all-purpose flour (or substitute with gluten-free flour)

- 1/3 cup dairy-free butter

- 1 cup unsweetened dairy-free milk (such as soy milk)

- 1 tsp salt

- 1/2 tsp pepper

- 1/2 tsp fresh rosemary

- 1/2 tsp fresh oregano

- 1/2 tsp fresh thyme

- 1 cup chickpeas or white beans (optional)

Instructions:

1. Heat a large pot over medium heat. Once warm, add the oil, minced garlic, chopped onions, carrots, celery, and salt. Cook for about 5 minutes or until the onions are translucent.

2. Add the dairy-free butter to the pot. Once melted, combine the flour with the vegetables, creating a roux mixture. The mixture will be thick and sticky.

3. Slowly pour in the vegetable broth, pepper, oregano, thyme, and rosemary. Stir well to combine. Continue stirring frequently until the soup comes to a gentle boil. Be sure to prevent burning by stirring regularly.

4. Add the peas, corn, nutritional yeast, and chickpeas or white beans (if using) to the pot. Also, pour in the dairy-free milk. Cook for an additional 5-7 minutes on low heat, or until the peas and corn are warmed through.

5. Once cooked, divide the soup into bowls and serve hot.

6. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy the creamy richness and wholesome flavors of this comforting vegetable soup!