Easy Recipes Using Vegetable Stock

Creamy vegetable soup is a cozy, comforting vegan choice. Gluten-free, this easy vegetable soup anchors a lovely lunch or makes a great starter for dinner. Pulled together from staples you probably already have on hand, this easy, creamy vegetable soup is completely vegan and uses up the potatoes, frozen corn, and peas that might be in your fridge right now.

The healthy, vegan soup gets added creaminess from oat milk. But a vegetarian vegetable soup could be made by using regular milk. If you’d like to add in grated cheese when serving, you can also opt for that!

If you use a blender, pour the pureed soup back in the pot. Stir in the milk, add the peas and corn and simmer covered until the vegetables are warmed through and the soup has thickened.

Easy Peasy Vegetable Soup (vegan)

This gluten-free simple vegetable soup can be the starting point for an even heartier dish. Try adding a can of chopped tomatoes in with the broth or a few handfuls of kale or baby spinach in the final steps. If you are using kale, add them with peas and carrots. Save fast-cooking baby spinach for the last few minutes. Taste and adjust seasonings.

Serve this creamy vegetable soup with minced parsley on top, a little fresh grated cheese (vegan or not, ) and fresh, crusty bread.

Adds some more liquid, either oat milk or vegetable broth are good choices. If your soup is too thin, let it simmer uncovered a while longer to thicken up.

Quick And Easy Vegetable Soup Recipe

Try a splash of vinegar or a squeeze of lemon juice at the end of cooking. Celery salt can add depth; reach for red pepper for heat.

This vegan vegetable soup is a great staple soup recipe to enjoy in colder months. You can use it a base recipe and add greens or ground beef/turkey to bulk it up. It’s versatile and adaptable to switch out the vegetables and spices based on your preference.

If you’vetried this feel goodCreamy Vegetable Souprecipe or any other recipe on , then don’t forget torate the recipeand leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me onInstagram so I can repost on my stories!

Vegetable Stock Recipes

This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s easier to transferring the soup in batches to a blender.

How To Make Easy Homemade Vegetable Stock Paste Days Of Jay

Serving: 1 serving , Calories: 247 kcal , Carbohydrates: 41 g , Protein: 8 g , Fat: 7 g , Saturated Fat: 2 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 4 g , Cholesterol: 5 mg , Sodium: 428 mg , Potassium: 814 mg , Fiber: 7 g , Sugar: 9 g , Vitamin A: 3857 IU , Vitamin C: 42 mg , Calcium: 91 mg , Iron: 2 mgLearn how to make vegetable stock! Perfect for using in soups, sauces, risottos, and more, this homemade broth is super flavorful and easy to make.

The other day, I was making vegetable stock with veggie odds and ends I’d accumulated throughout the week. As I stood in the kitchen, savoring the delicious aroma wafting from my stock pot, I realized that I had yet to share my method for how to make vegetable broth on the blog. I have over 80(!!) soup recipes on here, and another soup season is right around the corner. Suffice it to say, this vegetable stock recipe is long overdue.

I’m so excited to share it today because I believe that vegetable stock is something that everyone can and should make at home. It’s unbelievably easy and cheap, and it tastes SO much better than any broth you’d find at the store. Don’t worry – I’ll never blame you for reaching for store bought broth when that’s the most convenient option (I still use it sometimes too!). But whenever you do make your own, the extra time and effort will always be worth it.

Homemade Vegetable Stock

Instead of the vegetables themselves. This method keeps these veggie odds and ends from going to waste, and it yields a super tasty broth. As it turns out, the parts of vegetables that we normally toss are actually packed with flavor.

Tip: Keep a freezer bag or container of veggie scraps in your freezer and add to it whenever you cook. When you have about 6 cups of frozen scraps, it’s time to make veggie stock!

Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months. (Psst! When you have a stash of homemade vegetable stock in your freezer, it’s just as convenient as the store bought kind!)

Easy Vegetable Soup Without Stock (vegan)

Use the homemade stock as you would any veggie broth – in recipes for stuffing, gravy, pasta sauce, and risotto, and, of course, soup. Find my favorite soup recipes below.

Once you learn how to make vegetable broth, you'll never get the store-bought kind again! It's easy, cheap, and super flavorful, perfect for making soups, sauces, and more.

Note: I often like to use all vegetable scraps to make my stock (leek tops, fennel tops, carrot tops, scallion tops, herb scraps, and herb stems). 6 loose-packed cups of roughly chopped veg scraps can be used in place of the vegetables listed in the recipe above.

Easy Slow Cooker Vegetable Soup (dump And Go!)

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.