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A vibrant bowl of creamy vegetable soup featuring a mix of colorful vegetables such as carrots, celery, and leafy greens, garnished with fresh herbs, served in a rustic white bowl on a wooden surface with a spoon beside it; the soup has a smooth, velvety texture with visible flecks of herbs and vegetables, styled in a bright and inviting setting.

One-Pot Creamy Vegetable Soup – It’s All Good Vegan

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Discover how to make a creamy vegan vegetable soup that is healthy, easy, and perfect for dinner or lunch. This quick one-pot recipe is a delicious plant-based comfort food, packed with nutritious vegetables and infused with a rich, creamy texture. Ideal for busy weeknights or weekend lunches, this soup embodies healthy, satisfying comfort food that’s simple to prepare.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 4 cups vegetable broth
  • 1 can coconut milk (full fat for creaminess)
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Optional: a squeeze of lemon for brightness

Instructions

  1. Sauté aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent, about 3-5 minutes.
  2. Add vegetables: Stir in diced carrots, chopped celery, and zucchini. Cook for another 5 minutes to develop flavors and soften the vegetables slightly.
  3. Pour in broth and spices: Add 4 cups of vegetable broth, thyme, paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes or until all vegetables are tender.
  4. Blend for creaminess: Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or carefully transfer to a blender and blend until smooth, then return to the pot.
  5. Add coconut milk: Stir in 1 can of coconut milk to achieve that luscious, creamy texture. Let it warm through for 5 minutes. Taste and adjust seasonings as needed.
  6. Serve and garnish: Serve the hot vegan vegetable soup garnished with fresh parsley and a squeeze of lemon for added brightness. Enjoy this easy, comforting, and healthy dish!

Notes

  • Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze in portions for up to 3 months.
  • Reheat on the stove or in the microwave until hot before serving.
  • For an extra protein boost, top with cooked beans or toasted seeds.
  • Author: Emma Bloomfield
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Plant-Based
  • Diet: Vegan, Gluten-Free

Nutrition

  • Serving Size: 1 bowl (about 1 1/2 cups)
  • Calories: 220 Kcal
  • Sugar: 6g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 10g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Find it online: https://homeplatemagic.com/creamy-vegan-vegetable-soup-in-one-pot/