Dairy-Free Vegetable Cream Soup Recipe (Plant-Based, Gluten-Free)

There are quite a few potato soups out there, and some of them are even vegan. But this dairy-free vegetable cream soup goes well beyond the humble spud, incorporating a total of five different veggies. Not to mention, it’s quite a versatile and inexpensive recipe. It uses everyday ingredients, and is a great way to use up leftover produce. Don’t be afraid to swap in broccoli, parsnips, or other vegetables you might have on hand.Vegan Vegetable Cream Soup for Home Chefs of All AgesThis vegetable cream soup recipe was created and shared with us by Dole Food Company as part of a three-month healthy-cooking alliance with Disney and Pixar’s Ratatouille. They’re showing us how easy French cooking can be with their Now We’re (All) Cooking campaign. It includes original recipes, how-to videos, cooking classes, and some very fun digital downloads for kids and adults.We’ll be posting selected recipes here for you to enjoy, starting with this easy, slightly adapted, dairy-free vegetable cream soup. It’s a “Little Chef” special according to the chefs at Dole.Special Diet Notes: Vegetable Cream SoupBy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.Dairy-Free Vegetable Cream Soup  Author: DoleRecipe type: SoupCuisine: French2 tablespoons olive oil1 large leek, halved lengthwise and thinly sliced2 cups small cauliflower florets½ cup chopped carrots½ cup chopped celery1 teaspoon dried thyme½ teaspoon dried oregano½ teaspoon paprika¾ teaspoon salt, plus additional to taste, if needed½ teaspoon black pepper1 large potato, peeled and cut into ½-inch cubes1 cup unsalted vegetable stock3 cups unsweetened dairy-free milk beverage (they tested with oat milk)2 tablespoons minced fresh italian parsley, plus additional for garnish (optional)1 tablespoon fresh lemon juice (from 1 lemon6 tablespoons breadcrumbs, for garnish (optional; gluten-free, if needed)Heat the oil in a large saucepan over medium-high heat. Add the leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt and pepper. Cook for 8 minutes or until the vegetables are tender, stirring frequently.Add the potato, stock, and milk beverage, and heat to a simmer. Reduce the heat to medium, and cook for 10 minutes or until the potatoes are easily pierced with a fork.Carefully puree the soup in batches in a blender until smooth.Stir in the parsley and lemon juice. Taste and season with additional salt, if needed.Serve the soup garnished with breadcrumbs and/or parsley, if desired.Leftover Tip: Serve it cold, topped with diced cucumber and croutons, or warm it and stir in rotisserie chicken. Shortcut Tip: Mirepoix is a classic French vegetable mixture that consists of 2 parts onion and 1 part each carrot and celery. It’s used as a flavor base in soups, stews and braises. In this recipe, leeks are used in place of onions. But mirepoix is available in the produce section of many grocery stores and can be used in place of the leek, carrots, and celery to save on prep time. Serving size: 1 cup Calories: 179 Fat: 6g Carbohydrates: 31g Sugar: 5g Sodium: 389mg Fiber: 4g Protein: 3g3.5.3229More Plant-Rich Dairy-Free SoupsFresh Tomato Soup Enriched with Olive OilHealthy Creamy Broccoli SoupCarrot Red Pepper Soup

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