Creamy Vegetable Soup

Silky smooth, nutritious and delicious, this is healthy, comfort food at it’s best!

I haven’t had a cream-based soup in ages.

The funny thing is that because I have such major texture issues, I always thought I just didn’t like those creamy soups.  What I now realize is that I just didn’t like the actual “cream” that was added to the soup!

This is life changing, people!

I was so excited when I first saw Silk’s new Protein and Nut Milk. I use Silk’s Almond and Cashew milk daily in my smoothies and overnight oats.  But this one REALLY intrigued me.

First off, there is 10 grams of plant-based protein in a serving.

That’s huge.

But what is so interesting about this milk, this protein is 100% from yellow peas! Good old, pant-based ingredients.  This is what I like to see.  This is perfect for those with dairy allergies while providing all of the essential amino acids. Added bonus points that it’s non-GMO too!

I couldn’t wait to create a recipe. My first thought was a creamy soup. First, because I haven’t had a creamy soup in ages (read above) and second, since the protein in this milk was derived from peas, it just sounded perfect to make a soup!

And to stick withy new year’s goals, I wanted to create a simple recipe that could be done in under 30 minutes.  I want to stay organized in 2017 but I am keeping it real and admitting I don’t have time for crazy long, elaborate recipes.

I started off with a little olive oil, onions, celery and carrots and sautéed them until soft.

Next I added simple Italian seasonings and sliced mushrooms.

Next I simply added the remaining ingredients (except the spinach) and let it simmer.

I added the spinach, stirred it a few times and just like that, a creamy, nutritious soup is ready to be devoured!

And the most important part? I LOVED IT! This has restored my faith in creamy soups! Now we don’t need to use heavy cream.  We save a ton of calories and I don’t miss that dairy one bit.

This soup is also grain-free and vegan.  But go ahead and customize it however you’d like.  You can simply add two sliced grilled chicken breasts and 1/2 cup pasta, rice or quinoa if you’d like.  The possibilities are endless now that I have my new favorite, creamy soup!

Creamy Vegetable Soup

5 from 1 vote

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Course: main dish

Servings: 8 servings

Author: Lauren Kelly

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 small onion chopped
• ▢ 1 rib celery chopped,
• ▢ 4 large carrots chopped
• ▢ 8 ounces white mushrooms sliced
• ▢ 5 cups vegetables broth
• ▢ 2 teaspoons dried Italian seasoning
• ▢ 1 cup Silk Protein & Nut Milk
• ▢ 2 15 ounce container of beans rinsed and drained
• ▢ 1 13.5 ounce container diced tomatoes I used fire roasted
• ▢ 3 cups baby spinach

Instructions

• In a dutch oven or large sauce pan, add olive oil, onion, carrots and celery.
• Cook over medium heat until softened, about 10 minutes, .
• Add seasoning and mushrooms and stir.
• Add vegetable broth, milk, beans and tomatoes.
• Stir again.
• Let simmer on low for another 10 minutes.
• Add spinach and stir until wilted.
• Enjoy!

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.