One-Pot Creamy Vegetable Soup – Hearty, Cozy & Vegan-Friendly

Introduction

This One-Pot Creamy Vegetable Soup is a warming, nutrient-packed recipe that delivers comfort in every spoonful — without any dairy, meat, or fuss. Inspired by the kind of plant-based cooking celebrated by It’s All Good Vegan, this soup is both wholesome and satisfying, made with a medley of colorful vegetables simmered in a creamy, velvety broth.

The beauty of this dish lies in its simplicity: everything comes together in a single pot, making cleanup a breeze and the flavors more layered as they meld. Creaminess comes not from heavy cream, but from blended potatoes or dairy-free milk, giving you that luscious texture while keeping things light and clean.

Perfect for chilly evenings, batch cooking, or a gentle reset after indulgent meals, this soup is easy to customize with seasonal produce and pantry staples.

Ingredients Overview

This recipe is built around accessible, nourishing ingredients that come together to create a silky, flavor-rich soup:

• Yellow Potato or Yukon Gold: Adds body and natural creaminess when blended.
• Carrots: Provide color and sweetness.
• Celery: Adds a subtle, aromatic base flavor.
• Onion & Garlic: Classic flavor foundation for soups.
• Cauliflower: Softens beautifully and adds bulk without heaviness.
• Green Beans, Corn, or Peas: Optional mix-ins for texture and nutrition.
• Vegetable Broth: Use low-sodium for better seasoning control.
• Coconut Milk or Oat Milk: For a dairy-free creamy finish. Coconut gives a slightly sweet, richer taste; oat milk is more neutral.
• Olive Oil: For sautéing the aromatics and adding healthy fat.
• Herbs & Spices: Thyme, oregano, turmeric, and bay leaf bring depth.

Ingredient Tips & Substitutions

• No coconut milk? Use cashew cream, almond milk, or blended white beans for a creamy texture.
• Thicken naturally by blending a portion of the soup (including some potatoes) and stirring it back in.
• Protein Boost: Add white beans or lentils for extra plant-based protein.
• Seasonal Swap: Butternut squash, parsnips, or sweet potatoes can replace the carrots or potatoes.

Step-by-Step Instructions

Here’s how to make this creamy vegetable soup in just one pot:

1. Sauté the Aromatics
   In a large soup pot, heat 1–2 tablespoons of olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until fragrant and softened.
2. Add the Hearty Veggies
   Stir in cubed potatoes and cauliflower florets. Season with salt, pepper, dried thyme, oregano, and a pinch of turmeric for color and warmth.
3. Pour in the Broth
   Add 4–5 cups of vegetable broth and a bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until vegetables are fork-tender.
4. Blend for Creaminess
   Remove the bay leaf. Use an immersion blender to puree part of the soup directly in the pot — or transfer 2–3 cups to a blender, blend until smooth, then stir back in. This creates a creamy base while leaving some texture.
5. Stir in Plant-Based Milk
   Pour in 1 cup of coconut or oat milk and stir until fully combined. Let the soup simmer another 5 minutes to thicken slightly.
6. Taste and Adjust
   Add salt, pepper, or a splash of lemon juice to brighten the flavor. Stir in any tender veggies (like peas or green beans) and heat through.
7. Serve Warm
   Ladle into bowls and top with fresh herbs, cracked pepper, or a drizzle of olive oil if desired.

Tips, Variations & Substitutions

• Make it spicy: Add red pepper flakes or a dash of cayenne.
• More protein: Stir in chickpeas or cooked quinoa near the end.
• Use frozen vegetables: For convenience, frozen mixed veggies can be added in the final 10 minutes of cooking.
• Add grains: Brown rice, barley, or pasta make this even more filling.
• Low-fat version: Skip the oil and sauté veggies in broth.

Storage Tips

• Fridge: Keeps well for 4–5 days in an airtight container.
• Freezer: Freeze in individual portions for up to 2 months. Reheat gently to preserve texture.

Serving Ideas & Occasions

This soup is versatile enough for:

• Weeknight dinners
• Cold-weather meal prep
• Light, nutrient-rich lunches
• Plant-based holiday starters

Pair with:

• Crusty sourdough or vegan cornbread
• Side salad with citrus vinaigrette
• A scoop of brown rice or cooked grains stirred in

The creaminess and warmth make it ideal for cozy nights in.

Nutritional & Health Notes

This soup is naturally:

• Dairy-free and vegan
• Gluten-free (if using GF broth)
• Low in saturated fat
• Rich in fiber, antioxidants, and vitamins A, C, and K

Each serving (about 1.5 cups) offers:

• Calories: ~180–250 (depending on milk used)
• Protein: 5–8g
• Carbs: 20–25g
• Fat: 8–12g

The combination of whole vegetables, healthy fat, and plant-based milk supports digestion and satiety while being gentle on the stomach.

FAQs

Q1: Can I make this soup oil-free?
A1: Yes. Sauté the vegetables in a splash of vegetable broth or water instead of oil.

Q2: Will coconut milk make the soup taste sweet?
A2: It adds richness with a subtle sweetness. Use light coconut milk or oat milk if you prefer a more neutral flavor.

Q3: Can I use frozen vegetables?
A3: Absolutely. Add them during the last 10 minutes of cooking to avoid overcooking.

Q4: How can I make this soup thicker?
A4: Blend a larger portion of the soup or add mashed potatoes or white beans to increase thickness naturally.

Q5: What if I don’t have an immersion blender?
A5: Carefully transfer a few cups of soup to a blender, purée, and return to the pot. Always cool slightly and blend in small batches.

Q6: Can I make this in an Instant Pot?
A6: Yes. Use the sauté function for aromatics, then pressure cook for 6 minutes. Blend and stir in milk after cooking.

Q7: Is this soup kid-friendly?
A7: Very. It’s creamy, mild, and packed with veggies. You can blend it completely for picky eaters who dislike chunks.

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