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RECIPE
25 INGREDIENTS11 STEPS55MIN

Creamy Vegan Vegetable Soup

Creamy Vegan Vegetable Soup Recipe | SideChef
Creamy Vegan Vegetable Soup Recipe | SideChef

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Food by Maria

Nourish Your Body. Nourish Your Life.
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This super easy (and creamy) vegan vegetable soup recipe can be made in one pot and is a great way to keep your body healthy this fall.
55MIN
Total Time

Food by Maria

Nourish Your Body. Nourish Your Life.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
1
Large  White Onion , finely chopped
3
Medium  Carrots , roughly chopped
3 stalks
Celery , roughly chopped
3 cloves
Large  Garlic , finely chopped
2 in
grated or finely chopped
2
Medium  Potatoes , roughly chopped
1
Large  Zucchini , roughly chopped
1 Tbsp
Vegetable Broth Paste
to taste
Salt and Pepper
1/2 tsp
Crushed Red Pepper Flakes
1/2 head
Medium  Cauliflower
cut into florets
1/2
Small  Butternut Squash , cubed
4 cups
Hot  Water
1 can
(400 mL)
Coconut Milk
1/2
Lime , juiced

Optional Crispy Chickpeas

1 can
(400 mL)
Chickpeas
washed then patted dry
1 Tbsp
1/2
Lime , juiced

For Serving

to taste
to taste
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Author's Notes

This soup will last up to one week in a tight-sealed container in the fridge. It will also freeze well! Cool completely, transfer to a tight-sealed container. It will last up to 2-3 months. Chickpeas are best to enjoy immediately but will last up to 2 days on the kitchen counter, covered, or 5 days in the fridge in a tight-sealed jar. Note, they will lose their crunch in the fridge.

Cooking Instructions

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Step 1
To a large pot add your Olive Oil (2 Tbsp) and heat on medium-high heat for 1 minute before adding onions.
Step 2
Cook the White Onion (1) for 5 minutes or until translucent.
Step 3
Into the pot add your Carrots (3) , Celery (3 stalks) , Garlic (3 cloves) , Fresh Ginger (2 in) , and Potatoes (2) . Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon.
Step 4
Add your Zucchini (1) and cook for 5 more minutes. Stir often.
Step 5
Move the browned veggies to the sides of the pot and add your Vegetable Broth Paste (1 Tbsp) . Cook for 1 minute before stirring and combining and coating the mixture.
Step 6
Go ahead and add your Salt and Pepper (to taste) , Ground Turmeric (1 Tbsp) , Crushed Red Pepper Flakes (1/2 tsp) , Cauliflower (1/2 head) , and Butternut Squash (1/2) . Stir till everything is well coated.
Step 7
Increase heat to high, add your Water (4 cups) and Bay Leaves (2) , you want to cover the vegetables, so may need more than recommended. Stir the vegetables, bring to a boil then simmer with the lid on for 25 minutes or until potatoes are fork-tender.
Step 8
While your soup is simmering, prepare your chickpeas. To a large pot add Chickpeas (1 can) , Olive Oil (1 Tbsp) , Ground Ginger (1 tsp) , Salt and Pepper (to taste) , Lime (1/2) , and Ground Turmeric (1 tsp) . Cook on medium-high heat for around 5 minutes with the lid on.
Step 9
Remove the lid, increase heat to high, and cook for around 5-6 minutes. Stir often to avoid burning. You want to crisp them up as much as possible but don’t overdo it, a slight crunch/softness is quite nice in this soup.
Step 10
Once potatoes are tender, add the Coconut Milk (1 can) and Lime (1/2) to the pot. Stir till well combine and remove from heat. You can either enjoy chunky, blended, or half and half, the choice is yours.
Step 11
Before plating check for seasoning. To serve, scoop and top with chickpeas, Fresh Cilantro (to taste) , and a drizzling of Olive Oil (to taste) .
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