There are quite a few potato soups out there, and some of them are even vegan. But this dairy-free vegetable cream soup goes well beyond the humble spud, incorporating a total of five different veggies. Not to mention, it’s quite a versatile and inexpensive recipe. It uses everyday ingredients, and is a great way to use up leftover produce. Don’t be afraid to swap in broccoli, parsnips, or other vegetables you might have on hand.

Vegan Vegetable Cream Soup for Home Chefs of All Ages

This vegetable cream soup recipe was created and shared with us by Dole Food Company as part of a three-month healthy-cooking alliance with Disney and Pixar’s Ratatouille. They’re showing us how easy French cooking can be with their Now We’re (All) Cooking campaign. It includes original recipes, how-to videos, cooking classes, and some very fun digital activities for kids and adults.

We’ll be posting selected recipes here for you to enjoy, starting with this easy, slightly adapted, dairy-free vegetable cream soup. It’s a “Little Chef” special according to the chefs at Dole.

Special Diet Notes: Vegetable Cream Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Dole

Dairy-Free Vegetable Cream Soup

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Unlike most potato-leek soups, this one uses part cauliflower for a lighter finish, and a wider range of nutrients. Feel free to swap in other vegetables.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 to 6 servings (6 cups)

Course: Soup

Cuisine: French

Calories: 179

Ingredients Method Nutrition Notes

Ingredients

2 tablespoons olive oil
1 large leek halved lengthwise and thinly sliced
2 cups small cauliflower florets
½ cup chopped carrots
½ cup chopped celery
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon paprika
¾ teaspoon salt plus additional to taste, if needed
½ teaspoon black pepper
1 large potato peeled and cut into ½-inch cubes
1 cup unsalted vegetable stock
3 cups unsweetened dairy-free milk beverage they tested with oat milk
2 tablespoons minced fresh italian parsley plus additional for garnish (optional)
1 tablespoon fresh lemon juice (from 1 lemon
6 tablespoons breadcrumbs for garnish (optional; gluten-free, if needed)

Method

Heat the oil in a large saucepan over medium-high heat. Add the leeks, cauliflower, carrots, celery, thyme, oregano, paprika, salt and pepper. Cook for 8 minutes or until the vegetables are tender, stirring frequently.
Add the potato, stock, and milk beverage, and heat to a simmer. Reduce the heat to medium, and cook for 10 minutes or until the potatoes are easily pierced with a fork.
Carefully puree the soup in batches in a blender until smooth.
Stir in the parsley and lemon juice. Taste and season with additional salt, if needed.
Serve the soup garnished with breadcrumbs and/or parsley, if desired.

Nutrition

Serving: 1cupCalories: 179kcalCarbohydrates: 31gProtein: 3gFat: 6gSodium: 389mgFiber: 4gSugar: 5g

Notes

Leftover Tip: Serve it cold, topped with diced cucumber and croutons, or warm it and stir in rotisserie chicken.

Shortcut Tip: Mirepoix is a classic French vegetable mixture that consists of 2 parts onion and 1 part each carrot and celery. It's used as a flavor base in soups, stews and braises. In this recipe, leeks are used in place of onions. But mirepoix is available in the produce section of many grocery stores and can be used in place of the leek, carrots, and celery to save on prep time.

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Vegan Vegetable Cream Soup for Home Chefs of All Ages