Creamy Potato, Pea and Corn Soup

Easy, cozy and oh-so-flavorful Creamy Potato, Pea and Corn Soup. This healthy winter recipe is made with simple, wholesome ingredients. It’s 100% vegan, and even though it’s mostly veggies, this comforting meal is something everyone will enjoy. Who can say no to a bowl of creamy potatoes?!

Creamy-Potato-Pea-Corn-Soup

This crowd-pleasing soup is loaded with filling, delicious, fiber-rich plants like leeks, celery, potatoes, garlic and peas. It’s packed with health benefits, and it will keep you full for hours.

Creamy-Potato-Pea-Corn-Soup

If you try this comforting soup, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

 

Creamy-Potato-Pea-Corn-Soup

Creamy Potato, Pea and Corn Soup

This hearty vegan soup is simple, healthy and so filling. The perfect bowl of comfort food to brighten up your day.
Prep Time 5 minutes
Cook Time 25 minutes
Servings 5

Ingredients
  

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 medium/big leeks, sliced
  • 2 celery stalks, finely chopped
  • 2 tsp fresh thyme leaves, tightly packed
  • 1 tsp chili flakes – omit if you don’t like spicy food
  • ¼ tsp ground nutmeg
  • 2 pounds or 900 grams of potatoes, peeled and chopped into bite-size pieces
  • 6 cups of vegetable broth or water
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed
  • 2 Tbsp nutritional yeast
  • 1 Tbsp white wine vinegar
  • 1 ½ tsp sea salt

TO SERVE:

  • 5 slices of toasted sourdough bread
  • Chopped green onions, parsley or your favorite fresh herbs
  • More chili flakes

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onions and sauté for 4 minutes, until translucent.
  • Add garlic cloves, leeks and celery stalks and cook for 4 more minutes.
  • Add thyme, chili flakes and nutmeg and sauté for another 2 minutes.
  • Add potatoes, vegetable broth (or water) and 1 tsp of sea salt. Bring to a boil, then lower the heat and simmer for 15 minutes or until the potatoes are tender.
  • Transfer 4 cups of chunky soup to a high-speed blender and blend until smooth and creamy. Pour the creamy mixture back into the pot and stir.
  • Add peas, corn, nutritional yeast, white wine vinegar and the remaining ½ tsp (or more) of sea salt (if you think it needs it). Taste and adjust seasonings.
  • Serve with your favorite fresh herbs and a nice slice of crusty sourdough.
  • Enjoy this cozy soup!

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