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Creamy vegetable soup

Serves: 6
Prep: 10
Cook: 20

    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

    Method

    1. Step 1

      Finely dice carrots, celery, capsicum and onion. Crush garlic.

    2. Step 2

      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.

    3. Step 3

      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.

    4. Step 4

      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

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