One Pot Creamy Vegetable Soup
A comforting, dairy-free soup made in one pot with potatoes, carrots, and a variety of vegetables in a velvety coconut milk broth. Perfect for chilly nights, meal prep, or nourishing weeknight dinners.
Equipment
- large Dutch oven or soup pot
- - Wooden spoon
- ladle
- immersion blender or regular blender
- - Cutting board
- chef’s knife
Ingredients
- 3 medium Yukon Gold potatoes, diced (about 4 cups)
- 3 large carrots, peeled and chopped (about 2 cups)
- 2 stalks celery, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 1 cup frozen peas
- 1 cup corn kernels (fresh or frozen)
- 6 cups vegetable broth (low sodium recommended)
- 1 can (14 oz) coconut milk, full fat
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp nutritional yeast (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat. Add diced onion and celery, sauté for 5-6 minutes until softened. Stir in garlic and cook 1 more minute.
- Add diced potatoes and carrots. Pour in vegetable broth and add bay leaves, thyme, oregano, and smoked paprika. Bring to a boil, then simmer 15-18 minutes until potatoes are fork tender.
- Stir in green beans, peas, and corn. Simmer 8-10 minutes until vegetables are tender but vibrant.
- Remove 2 cups of soup and blend until smooth, then return to the pot. Alternatively, partially blend with an immersion blender for a creamy texture.
- Stir in coconut milk and nutritional yeast if using. Season with salt and pepper. Simmer 3-5 minutes. Remove bay leaves before serving.
- Ladle soup into bowls, garnish with parsley, and serve hot with bread or crackers.
Notes
This soup tastes even better the next day as the flavors deepen. For variation, try adding leafy greens, roasted red peppers, or beans for extra protein. Freezes beautifully for up to 3 months.