It's easy to make vegan vegetable soup creamy! This delicious, healthy soup is packed with chunky cooked vegetables in a silky, smooth broth with tons of flavor. A one pot meal your family will enjoy for lunch or dinner.
Heat olive oil in a large soup pot over medium heat. Add the onions, celery and garlic. Cook until slightly softened. Add the carrots, potatoes, vegetable broth, thyme and bay leaf. Cover with lid and cook for 15 minutes.
Add white mushrooms, and coconut milk and continue cooking. After five minutes, add the peas and cook for 3-5 minutes longer. Give it a taste and adjust the seasoniongs.
Optional. For a thicker soup, remove about 2 tablespoons of liquid from the pot and mix together with cornstarch to create a slurry. Add it back to the pot along with the peas.
Serve up and enjoy!
Slow Cooker
Notes
Use canned coconut milk. It's the key to making this vegan vegetable soup creamy. If you use the light version or another type of plant milk, the soup may be slightly less creamy.Add the peas right at the end. It doesn’t take long for them to cook. This helps retain their color in the soup making the soup more eye appealing.Add crunchy soup toppings for a contrast in texture.Store in the fridge for up to five days or in the freezer for up to three months.