Dairy-Free Creamy Veggie Soup

Serve this soup with crusty bread, crackers, or a fresh green salad.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Variations
Make it Protein-Packed: Add chickpeas, white beans, or lentils for extra protein.

Switch the Veggies: Substitute or add veggies like zucchini, spinach, or kale depending on what you have on hand.

Spice it Up: A pinch of chili flakes or cayenne pepper can give this soup a gentle heat.

FAQ
Q: Can I make this gluten-free?
A: Yes! Just use gluten-free flour instead of all-purpose flour for the roux.

Q: What dairy-free milk works best?
A: Unsweetened almond, oat, or soy milk all work well. Just make sure it’s unsweetened to avoid altering the flavor.

Q: Can I freeze this soup?
A: Yes, you can freeze it for up to 2 months. Thaw overnight and reheat gently.

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