Description
A simple and creamy one-pot vegan vegetable soup, perfect for a quick and healthy meal. This recipe is naturally gluten-free and packed with vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 medium potatoes, peeled and diced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add carrots, potatoes, broccoli, and cauliflower to the pot.
- Pour in vegetable broth and add thyme. Bring to a boil.
- Reduce heat, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Stir in coconut milk. Season with salt and pepper.
- Heat through gently, do not boil.
Notes
- For a thicker soup, you can mash some of the potatoes against the side of the pot.
- Garnish with fresh parsley if desired.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: International