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Creamy vegetable soup

Name: Creamy vegetable soup
Prep time: 10 min
Cook time: 20 min
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

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

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Seasonal Food Guide

Method

Step 1
Finely dice carrots, celery, capsicum and onion. Crush garlic.
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.
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.
Step 4
Season soup with salt and pepper to taste. Ladle into warm serving bowls.