Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 medium potato, peeled and diced
- 1 parsnip, chopped (optional)
- 4 cups vegetable broth
- 1 cup frozen peas
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 cup unsweetened cashew cream or low-fat coconut milk
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant (2 min).
- Add carrots, celery, potato, and parsnip. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, thyme, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are soft.
- Stir in peas and cook 2 more minutes.
- Remove 2 cups of soup, blend until smooth, then return to pot. Stir in cashew cream.
- Adjust seasoning and serve warm, garnished with fresh parsley.
Notes
- For vegan version: use vegetable broth and plant-based cream.
- Blend until completely smooth for a truly creamy texture without dairy.
- Store leftovers in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan option
Nutrition
- Serving Size: 1 cup
- Calories: 120 Kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
