Directions
Heat oil in a large pot over medium heat. Sauté onion, carrots, celery, garlic, and salt for 5 minutes.
Add butter and let melt, then stir in flour to make a roux.
Slowly pour in vegetable broth, stirring constantly. Add pepper, oregano, thyme, and rosemary.
Bring to a gentle boil, stirring often to prevent burning.
Add peas, corn, nutritional yeast, chickpeas, and milk. Simmer 5–7 minutes.
Serve hot and enjoy.
Tip: Swap in your favorite vegetables or add more beans for extra protein.
ADVERTISEMENT
Pages: 1 2
