Description
A bold, creamy, and veggie-packed soup with the perfect kick of Cajun spice ideal for weeknight dinners or cozy weekends.
Ingredients
2 tbsp butter or olive oil
1 small onion, chopped
2 celery stalks, chopped
1 bell pepper, diced
2 carrots, sliced
2 medium potatoes, diced
3 cloves garlic, minced
1 tbsp Cajun seasoning
3 tbsp flour
4 cups vegetable broth
1 cup frozen corn
1 cup green beans
1/2 cup peas
1 cup heavy cream or coconut milk
Salt and pepper to taste
Instructions
1. In a large pot, melt butter and sauté onion, celery, and bell pepper until soft.
2. Add carrots, potatoes, and garlic. Cook for 5 minutes.
3. Sprinkle in flour and stir for 2 minutes to create a roux.
4. Slowly add vegetable broth, whisking constantly to avoid clumps.
5. Bring to a simmer and cook for 10–12 minutes until veggies are tender.
6. Stir in corn, green beans, and peas. Cook for another 5 minutes.
7. Pour in cream or coconut milk. Simmer on low for 5 more minutes.
8. Season with salt, pepper, and extra Cajun seasoning if needed.
9. Serve hot with cornbread or crusty bread.
Notes
You can substitute cream with almond or cashew milk for a dairy-free version.
Add quinoa or rice to make it a one-pot meal.
Keeps well in the fridge for 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Cajun