Creamy Golden Vegetable Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Raw

  2 strip or 8g

• Carrots

  Raw

  4 large or 288g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cauliflower

  Raw

  1 head large or 840g

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Water

  Plain, clean water

  2 cup or 473g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Paprika

  Spices

  2 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Salt

  Table

  2 tsp or 12g

• Nutritional Yeast

  Bragg

  4 tbsp or 20g

• Chives

  Raw

  4 tbsp chopped or 12g

Directions

1. Heat the olive oil in a large stock pot over medium heat. Sauté the chopped onions, minced garlic, and chopped celery for 3-5 minutes until softened.
2. Add the carrots, zucchini, broccoli, cauliflower, potatoes, white beans, vegetable broth, water, bay leaf, turmeric, paprika, cayenne pepper, and salt. Stir well and bring to a boil.
3. Reduce the heat and simmer for 20 minutes until the vegetables are tender.
4. Stir in the nutritional yeast and simmer for an additional 10 minutes.
5. Remove from heat and puree the soup using an immersion blender until smooth. Adjust seasoning with additional salt and pepper to taste if needed.
6. Garnish with fresh chopped chives before serving.

Similar Foods

• Golden Cauliflower Soup
• Creamy Vegetable Korma
• Creamy Pesto Vegetables
• Golden Austrian Cauliflower Cream Soup
• Creamy Pasta and Vegetables
• Italian Vegetable Soup II https://www.fatsecret.com/recipes/italian-vegetable-soup-ii/Default.aspx