Name: Nutty Veggie Soup – Dairy-Free, Hearty Vegetable Soup with Almond Milk
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 onion (about 250g), chopped; Olive oil – for frying; 250g celery, chopped; 150g carrot, diced; 15g garlic (minced or crushed); 2 potatoes (about 400g), diced; 2 zucchinis (about 300g), chopped; 1 tomato (about 150g), chopped; 1 tsp each: black pepper, cumin powder, coriander powder, chili powder; 2 tsp salt (adjust to taste); 1 tbsp vegetable bouillon; 250g broccoli, chopped into small florets; Hot water – enough to cover the vegetables; 1.5 cups almond milk; Lemon juice – as needed; Olive oil – for drizzling; Chopped parsley – for garnish; Chili flakes – mild or hot (as preferred)

Directions

1. Saute the Onion

Heat olive oil in a large pan over medium heat. Add chopped onion and cook until softened and fragrant.

2. Add Vegetables and Spices

Add celery, carrot, potatoes, zucchini, tomato, garlic, black pepper, cumin, coriander, chili powder, salt, and vegetable bouillon. Stir well to mix. Add broccoli on top.