Vegan veggie soup
Warm up with this delicious Vegan Veggie Soup, packed with nourishing vegetables like broccoli, sweet potatoes, and carrots, enhanced with flavorful garlic, onions, and a dash of nutritional yeast for a cheesy, savory finish. Perfect for a hearty, healthy meal!
- 28 Jan 2025
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 13 Ingredients
Indulge in a hearty and nutritious meal with our Vegan Veggie Soup. Packed with a variety of vegetables and enriched with a vegan cheese flavor, this soup is perfect for warming up on a chilly day. It's not only delicious but also packed with nutrients, making it a wholesome option for everyone.
Ingredients:
Instructions:
- Begin by washing and chopping all vegetables as specified.
- Mince the garlic cloves and set them aside.
- In a large pot, heat 1.5 tablespoons of olive oil over medium heat.
- Add the chopped onions and sauté for about 5 minutes, until they begin to soften and become translucent.
- Add the minced garlic and cook for another 1-2 minutes, being careful not to burn the garlic.
- Add the chopped celery and carrots. Stir and cook for an additional 5 minutes.
- Add the broccoli and sweet potatoes to the pot. Pour in the vegetable broth.
- Stir in the nutritional yeast, crushed red pepper, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it cook for about 20-25 minutes, or until all the vegetables are tender.
- Once the vegetables are tender, remove the pot from heat.
- Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth, then return to the pot.
- Stir in the lemon juice for a touch of acidity and brightness.
- Taste and adjust the seasoning if needed. Add more salt, pepper, or red pepper flakes to taste.
- Ladle the soup into bowls and serve hot. Optionally, garnish with fresh herbs or an extra sprinkle of nutritional yeast for added flavor.
Tips:
- Sauté the onions and garlic in olive oil until they're translucent to bring out their natural sweetness.
- Cut the vegetables into uniform sizes to ensure even cooking.
- If you prefer a smoother texture, blend the soup using an immersion blender or a regular blender in batches.
- Adjust the consistency by adding more vegetable broth or water if needed.
- Top with fresh herbs like parsley or chives for added flavor and color.
- Add a splash of your favorite plant-based milk for extra creaminess.
Our Vegan Veggie Soup is a comforting and nutritious dish that's simple to make and bursting with flavors. Enjoy a bowl on its own or pair it with crusty bread for a complete meal. Whether you're vegan or just looking to add more plant-based meals to your diet, this soup is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 730 grams |
| Energy | |
| Calories 230kcal | 12% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 11g | 29% |
| Sugar 16g | 17% |
| Fat | |
| Fat 6g | 7% |
| Saturated 0.98g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1030ug | 114% |
| Choline 50mg | 9% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 0.49mg | 38% |
| Vitamin B3 3.73mg | 23% |
| Vitamin B6 0.78mg | 46% |
| Vitamin B9 220ug | 55% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 140mg | 157% |
| Vitamin E 0.81mg | 5% |
| Vitamin K 160ug | 130% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.35mg | 39% |
| Iron, Fe 2.35mg | 21% |
| Magnesium, Mg 80mg | 18% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 1240mg | 36% |
| Selenium, Se 3.43ug | 6% |
| Sodium, Na 1620mg | 108% |
| Zinc, Zn 1.62mg | 15% |
| Water | |
| Water 660g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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