One-Pot Creamy Vegetable Soup (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil or neutral oil
02 - 4 cloves garlic, minced
03 - 1 medium white onion, chopped
04 - 3 medium carrots, chopped
05 - 4 stalks celery, chopped

→ Additional Vegetables

06 - ½ cup frozen corn
07 - 1 cup frozen peas
08 - 1 cup chickpeas or white beans (optional)

→ Creamy Base

09 - ⅓ cup dairy-free butter
10 - ⅓ cup all-purpose flour
11 - 4 cups vegetable broth
12 - 1 cup unsweetened dairy-free milk (soy recommended)
13 - 3 tablespoons nutritional yeast

→ Seasonings

14 - 1 teaspoon salt
15 - ½ teaspoon pepper
16 - ½ teaspoon fresh rosemary
17 - ½ teaspoon fresh oregano
18 - ½ teaspoon fresh thyme

# Instructions:

01 - Heat oil in large pot over medium heat. Cook onions, carrots, celery, garlic, and salt for 5 minutes until onions are translucent
02 - Add butter, then mix in flour to coat vegetables, creating a thick roux
03 - Slowly add broth and seasonings, stirring frequently until soup comes to gentle boil and thickens
04 - Add peas, corn, nutritional yeast, chickpeas, and milk. Cook 5-7 minutes more on low heat until vegetables are warm

# Notes:

01 - Can be made gluten-free by substituting flour
02 - Keeps in refrigerator for 3 days

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