Creamy vegetable soup
Prep
10 min
Cook
20 min
Serves
6
Skill
Vegetarian
.jpg?format=webp&width=1376 "Creamy vegetable soup")
Prep
10 min
Cook
20 min
Serves
6
Skill
Dairy and Lactose FreeWinter WarmersAlmond MilksSo Good Almond and Coconut MilksGood Source of CalciumLow in FatLow in SugarLow in Sodium
Healthy and warming, our So Good creamy vegetable soup recipe is a delicious winter vegetarian meal option. It’s a cholesterol and dairy free twist on the classic vegetable soup that will be a winner for busy families. Ready in just 30 minutes and packed with the dairy free goodness of So Good Unsweetened Almond milk and vegetables it’s sure to be a people pleaser.
Ingredients
- 2 small carrots
- 2 celery stalks
- 1 red capsicum
- 1 small brown onion
- 2 cloves garlic
- 45g margarine
- 1/3 cup plain flour (50g)
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 cups water
- 3 tsp reduced salt vegetable stock powder
- 3 cups So Good Almond Unsweetened
- 1 cup small broccoli florets
- 1 cup whole corn kernels
- 1 cup frozen peas
Nutrition per serving
814 kJ
energy kj
7 g
protein
3 g
saturated fat
6.9 g
dietary fibre
19 g
carbohydrate
6 g
sugars
430 mg
sodium
Method
- Finely dice carrots, celery, capsicum and onion. Crush garlic.
- Melt margarine in a large non-stick saucepan on medium-heat, until bubbling. Add carrots, celery, capsicum, onion and garlic. Cook until tender (approximately 5 minutes). Stir in flour, thyme and oregano and cook for 30 seconds. Gradually whisk in water to form a thick sauce.
- Whisk in stock powder and almond milk. Bring to a simmer, then add broccoli, corn and peas. Simmer gently for 10 minutes, stirring frequently, until broccoli is tender.
- Season soup with salt and pepper to taste. Ladle into warm serving bowls.
Tips
- Parsley or fresh thyme make a nice garnish if you have some on hand.
- For a gluten free option, choose gluten free stock and flour
- 2 small carrots
- 2 celery stalks
- 1 red capsicum
- 1 small brown onion
- 2 cloves garlic
- 45g margarine
- 1/3 cup plain flour (50g)
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 2 cups water
- 3 tsp reduced salt vegetable stock powder
- 3 cups So Good Almond Unsweetened
- 1 cup small broccoli florets
- 1 cup whole corn kernels
- 1 cup frozen peas
Nutrition per serving
814 kJ
energy kj
7 g
protein
3 g
saturated fat
6.9 g
dietary fibre
19 g
carbohydrate
6 g
sugars
430 mg
sodium
- Finely dice carrots, celery, capsicum and onion. Crush garlic.
- Melt margarine in a large non-stick saucepan on medium-heat, until bubbling. Add carrots, celery, capsicum, onion and garlic. Cook until tender (approximately 5 minutes). Stir in flour, thyme and oregano and cook for 30 seconds. Gradually whisk in water to form a thick sauce.
- Whisk in stock powder and almond milk. Bring to a simmer, then add broccoli, corn and peas. Simmer gently for 10 minutes, stirring frequently, until broccoli is tender.
- Season soup with salt and pepper to taste. Ladle into warm serving bowls.
Tips
- Parsley or fresh thyme make a nice garnish if you have some on hand.
- For a gluten free option, choose gluten free stock and flour