All Recipes Bread





Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 6 Servings

This heartwarming soup will surely give you a sense of relief in every bite. Try it now!


3 tbsp extra-virgin olive oil

1 medium onion diced

2 celery stalks sliced

2 large carrots sliced

Salt and pepper to taste

4 Yukon potatoes diced (3-4 c chopped)

1 tsp dried thyme

2 garlic cloves minced

3 c low-sodium vegetable broth

2 c peas frozen

2 c corn frozen

2 c plant-based milk

Fresh parsley for serving


Step 1: Place a large pot on the stove and turn the heat to medium.

Step 2: Add olive oil and allow it to become hot.

Step 3: Add the onions, carrots, and celery. Sauté for about 5 minutes or until translucent. Make sure to season with salt and pepper to taste.

Step 4: Add the sliced potatoes, garlic, and thyme. Sauté for 1 minute or until aromatic.

Step 5: Pour in the vegetable oil and allow the mixture to boil.

Step 6: Reduce the heat and simmer for 20 minutes or until the veggies are tender.

Step 7: Lightly blend the soup with an immersion blender.

Step 8: Add the milk, peas, and cord. Stir until well mixed.

Step 9: Simmer for about 5 minutes or until the soup becomes thick.

Step 10: Remove from the heat.

Step 11: Ladle the soup into serving bowls and sprinkle fresh parsley on top.

Step 12: Serve with crusty bread. Enjoy!


Place any leftovers in an airtight container and put it inside the fridge. It can last up to 4 days.

Nutrition Facts:

Calories: 267kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 184mg | Potassium: 926mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3971IU | Vitamin C: 38mg | Calcium: 174mg | Iron: 5mg