Dairy-Free Creamy Veggie Soup

In a large pot, heat olive oil over medium heat. Sauté the onion, carrots, celery, garlic, and salt for about 5 minutes until softened.

Make the Roux:
Add the dairy-free butter to the pot and let it melt. Stir in the flour to form a roux, cooking for 1-2 minutes while stirring continuously.

Add Liquids and Seasonings:
Slowly pour in the vegetable broth while stirring to avoid lumps. Add pepper, oregano, thyme, and rosemary. Bring to a gentle boil, stirring frequently.

Finish the Soup:
Stir in peas, corn, nutritional yeast, chickpeas (if using), and dairy-free milk. Simmer for 5-7 minutes until the soup thickens and the vegetables are tender.

Serve:
Serve the soup hot, garnished with fresh herbs if desired.

Serving and Storage Tips