Vegan veggie soup
This Vegan Veggie Soup is a nourishing blend of sautéed onions, garlic, celery, carrots, broccoli, and sweet potatoes, simmered in vegetable broth. It's smooth, flavorful, and enriched with nutritional yeast for a cheesy twist.
Cook time 20 min
Prep time 10 min
Ingredients:
1.50 tbsp olive oil3 cups onion
3 garlic cloves
1 cup celery
1 cup carrots
6 cups broccoli
3 cups sweet potatos
5 cups vegetable broth
2 tbsp yeast
1/4 tsp red pepper (spice)
1 tsp salt
1/4 tsp black pepper
1 tsp lemon juice
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.
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.
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.
Vegan veggie soup FAQ:
The total cooking time is approximately 25-30 minutes. After sautéing the onions and garlic for about 7 minutes, you’ll need to simmer the soup for 20-25 minutes until the vegetables are tender.
Yes, you can freeze the vegan veggie soup. Allow it to cool completely before transferring to airtight containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator and warm on the stovetop.
If you do not have nutritional yeast, you can substitute it with a small amount of vegan cheese or omit it entirely. The soup will still be flavorful without it.
The vegetables are done when they are tender and can be easily pierced with a fork. This usually takes about 20-25 minutes of simmering.
A large pot (at least 5 to 6 quarts) is recommended to comfortably hold all the ingredients and allow for proper mixing and simmering.
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.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 9g
Carbohydrates 50g
Fiber 11g
Sugar 16g
Fat 6g
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