THE RECIPE JOURNAL · Main Course
Thrifty Vegan's Creamy Vegetable Soup Recipe
This creamy vegetable soup is a comforting and budget-friendly meal that's perfect for any day of the week. Packed with fresh veggies and simple ingredients, it’s easy to make and deliciously satisfying.
FROM THE KITCHEN • Thrifty Vegan's Creamy Vegetable Soup Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a large pot of salted water to a boil. Add the farfalle pasta and cook it, stirring now and then, until it’s tender but still has a bit of a bite—about 12 minutes. Once it’s done, drain the pasta and set it aside.
02
Step 2
Next, grab a big pot and add the Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and the sliced mushrooms. Bring everything up to a boil.
03
Step 3
Once it’s bubbling, stir in the cooked farfalle along with the Creole seasoning, garlic powder, salt, and pepper. Let the soup simmer gently for about 5 minutes so all the flavors can come together.
04
Step 4
Give it a taste and adjust the seasoning if you need to, then it’s ready to serve. Enjoy this cozy, creamy soup!
Why you’ll love it
This soup is comforting and full of flavor while using simple, affordable ingredients. It’s a great way to enjoy a creamy texture without dairy, making it perfect for anyone following a vegan lifestyle. Plus, it’s packed with vegetables, offering both nutrition and warmth in every bowl.
How to serve
This soup pairs wonderfully with crusty bread or a fresh green salad. For a heartier meal, serve it alongside roasted potatoes or a grain bowl. A sprinkle of toasted nuts or seeds on top can add a nice crunch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months—just thaw and reheat gently on the stove, stirring occasionally to maintain its creamy texture.
