• 2 garlic cloves, minced
  • 4 Yukon potatoes, diced (3-4 c chopped)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp dried thyme
  • 1 medium onion, diced
  • 2 c corn, frozen
  • 2 celery stalks, sliced
  • 2 c plant-based milk
  • 3 c low-sodium vegetable broth
  • 2 large carrots, sliced
  • 2 c peas, frozen
  • Fresh parsley for serving
  • Salt and pepper to taste


  1. Place a large pot on the stove and turn the heat to medium.
  2. Add olive oil and allow it to become hot.
  3. Add the carrots, onions, and celery. Sauté until soft. Sprinkle salt and pepper to taste.
  4. Add the garlic, chopped potatoes, and thyme. Sauté until aromatic.
  5. Pour in vegetable broth, then stir until well mixed. Allow the mixture to boil.
  6. Reduce the heat and simmer for 20 minutes or until the veggies are soft.
  7. I use an immersion blender to mix the soup.
  8. Add the milk, peas, and corn. Stir until well blended. Simmer for 5 more minutes or until the texture of the soup becomes thick.
  9. Sprinkle freshly chopped parsley on top to garnish.
  10. Serve with crusty bread. Enjoy!

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