Vegan Creamy Golden Vegetable Soup
You won't believe this rich, silky and delicious golden vegetable soup is vegan! It's easy to make with plenty of fresh vegetables and white beans, then puréed to creamy perfection.
Servings: 8
Calories: 170kcal
Equipment
- 1 immersion blender
Ingredients
- 1 tablespoon olive oil
- 2 celery stalks (chopped)
- 4 large carrots (peeled and grated)
- 1 zucchini (chopped or grated)
- 1 head broccoli (chopped (about 2 cups))
- 1 large cauliflower (chopped)
- 3 medium potatoes (peeled and chopped)
- 15 ounces white beans (drained)
- 6 cups vegetable stock
- 2 cups water
- 1 bay leaf
- 1 tablespoon ground turmeric
- 2 teaspoons sweet smoked paprika
- 1/8 teaspoon ground cayenne pepper
- 2 teaspoons salt
- 1/4 cup nutritional yeast
- fresh chopped chives for garnish
Instructions
- Set a large stock pot over medium heat. Sauté the onions, garlic and celery in oil for 3-5 minutes.
- Add in the remaining vegetables, beans, liquids, and all spices. Give it a good stir and bring to a boil, simmering for 20 minutes.
- Mix in the nutritional yeast and simmer for 10 more minutes.
- Remove from heat and puree soup using an immersion blender . Salt and pepper to taste. Garnish with fresh chopped chives.
Notes
Dairy-free soup will keep well for up to 5 days in the fridge stored in an airtight container.
To freeze: Cool the soup completely before transferring to an airtight container. I also recommend wrapping the container in a layer of aluminum foil for extra protection. Keep in the freezer for up to 2 months, then thaw in the fridge overnight.
Nutrition
Calories: 170kcal | Carbohydrates: 30g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 1371mg | Potassium: 1003mg | Fiber: 9g | Sugar: 7g | Vitamin A: 6298IU | Vitamin C: 109mg | Calcium: 122mg | Iron: 4mg