Vegan 7-Veggie & “Cheeze” Soup

Ingredients

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Onions

  Raw

  3 cup, chopped or 480g

• Garlic

  Raw

  3 cloves, minced or 9g

• Celery

  Raw

  1 cup chopped or 101g

• Carrots

  Raw

  1 cup chopped or 128g

• Broccoli

  Raw

  6 cup chopped or 546g

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• Vegetable Broth

  From bouillons. Low sodium

  5 ½ cup or 1.32kg

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Chop onion and garlic. Set aside a very large pot (about 6 1/2 quarts) with a lid.
2. Sauté the onion and garlic with olive oil in the pot over medium heat for a few minutes. Season with salt and pepper.
3. Add celery, carrots, broccoli, and sweet potato to the pot one by one, continuing to sauté. Stir occasionally to prevent sticking. Cover and cook for 4 to 5 minutes, reducing heat if necessary.
4. Stir in the broth and bring the soup to a low boil. Then, reduce heat to low/medium, cover with lid, and simmer for 10 to 15 minutes until the vegetables are fork tender.
5. Turn off heat and let the soup cool slightly for about 5 minutes. In batches, blend the soup with nutritional yeast and optional cayenne, starting at a low speed and increasing until smooth. Season with additional salt and pepper to taste.
6. Return the puréed soup to the pot and stir in lemon juice, adjusting to taste. This will brighten the flavors.
7. Ladle the soup into bowls and serve. Store leftovers in the fridge for up to a week or freeze for 1 to 2 months, leaving 1 inch at the top of the container for expansion.

Similar Foods

• Vegan Broccoli “Cheeze” Soup
• Vegan Skewers
• Low-Carb Veggie Lasagna
• Easy Pea Salad
• Gluten Free Butternut Squash Mac n' Cheese
• Italian-Style Veggie-Burger with Polenta