1 Tbsp neutral oil, I used olive oil
4 cloves of garlic, minced
1 medium white onion, chopped
4 stalks of celery, chopped
½ cup corn, I used frozen corn
1 cup peas, I used frozen peas
3 Tbsp nutritional yeast
4 cups of veggie broth
1/3 cup all- purpose flour, substitute with gluten-free flour
1/3 cup dairy-free butter
1 cup of unsweetened dairy-free milk, I used soy milk
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh rosemary
1/2 tsp fresh oregano
1/2 tsp fresh thyme
1 cup of chickpeas or white beans, optional
Heat a large pot on medium heat. Once warm, add the oil, onions, carrots, celery, garlic, and salt. Cook for 5 minutes or until the onions are translucent.
Add the butter to the pot. Once it starts to melt combine the flour and mix covering the vegetables in flour. This roux mixture will be thick and sticky.
Slowly add the vegetable broth, pepper, oregano, thyme, and rosemary and mix until well combined.
Stir the soup frequently until the soup comes to a gentle boil. As the soup heats up you will start to see the soup thicken. Make sure to keep stirring so the soup does not burn.
Combine the peas, corn, nutritional yeast, chickpeas, and milk to the pot. Cook for an additional 5-7 minutes on low heat or until the peas and corn have warmed.
Divide soup into bowls and serve.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.
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