A delicious, dairy-free creamy soup made with potatoes, carrots, celery, and corn simmered in a rich vegetable broth and coconut milk.

Scale

2 tbsp olive oil

1 medium yellow onion, diced

2 carrots, sliced

2 stalks celery, sliced

2 large russet potatoes, diced

4 cups vegetable broth

1 cup frozen corn

1 cup coconut milk

Salt and pepper to taste

Fresh parsley (optional)

In a large Dutch oven, heat olive oil on medium heat.

Sauté onions, carrots, and celery until soft and slightly golden.

Stir in diced potatoes and cook for 2 more minutes.

Pour in vegetable broth and bring to a simmer.

Cover and cook for 20 minutes or until potatoes are fork-tender.

Add corn and coconut milk. Simmer an additional 5 minutes.

Blend half of the soup in a blender or with an immersion blender for a smooth texture.

Season with salt, pepper, and garnish with parsley before serving.

You can substitute coconut milk with almond or oat milk.

Add spinach or red bell pepper for extra nutrition.

Keywords: creamy vegan soup, easy chowder, dairy-free vegetable soup