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omforting One-Pot Creamy Vegetable Soup

Ingredients

1 Tbsp neutral oil, I used olive oil

4-5 cloves of garlic, minced

1 medium white onion, chopped

3 medium carrots, chopped

3 stalks of celery, chopped

½ cup corn, I used frozen corn

¾ cup peas, I used frozen peas

4 cups of Zoup! Good, Really Good Veggie Broth or Zoup! Good, Really Good Organic Veggie Broth

3 Tbsp all- purpose flour, substitute with gluten-free flour or spelt flour

3 Tbsp dairy-free butter

1 cup of unsweetened dairy-free milk, I used soy milk

1 tsp salt

1/2 tsp pepper

1/2 tsp fresh rosemary

1/2 tsp fresh oregano

1/2 tsp fresh thyme

1 can of white beans, drained and rinsed

1 cup fresh spinach

2-3 Tbsp nutritional yeast

1. Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic,

and salt. Cook for 5 minutes or until the onions are translucent. Remove from the pot. We will add it back later.

2. Add the butter to the pot. Once it melts, combine the flour and mix constantly for 1

minute. This roux mixture will be thick and sticky.

3. Slowly add the veggie broth, pepper, oregano, thyme, and rosemary and mix until well

combined.

4. Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you

will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.

5. Add the cooked veggies back to the pot along with peas, corn, white beans, and milk.

Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed. Garnish with nooch and additional seasoning (salt & pepper).

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