Cheesy Vegan Veggie Soup

Cheesy Vegan Veggie Soup

Cheesy Vegan Veggie Soup

Adapted from

1 tbs extra virgin olive oil

3 cloves garlic, pressed

3 carrots chopped
3 celery stalks chopped
1 large onion chopped
6 cups veggie broth
1 orange squash (butternut or acorn etc) peeled OR 1 Sweet Potato
1 yellow squash
1 head broccoli or cauliflower
6 cups veggie broth
Salt and pepper
1/4 tsp Cayenne pepper
1/4 tsp Cinnamon
1/4 tsp Paprika

1 tbs Olive Oil

Seeds for garnish

Note:  as this is a pureed soup you will need to have a blender or an immersion blender to create this dish.

Roughly chop all veggies.  Heat oil in a large soup pan over medium high heat and add garlic puree.  After 30 seconds add chopped Onions, salt and pepper and cook for a few minutes until onions are clear and garlic starts to golden.  Add Celery, Carrots, Broccoli, Sweet Potato, and Squash one at a time and cook over medium heat stirring every few minutes to prevent sticking.

Cover pot and cook veggies for 4-5 Minutes to get fully cooked.  Lower heat if necessary to prevent burning.

Remove lid and stir in broth.  Bring soup to a boil and then reduce heat to low/medium and allow to simmer for 10-15 minutes until squash and potato are “fork tender”.

Turn off heat and remove pot’s lid.   Now puree soup by either using hand blender or by pouring the contents of the pot into a blender in batches and blending smooth.  Once all veggies have been pureed, you can add nutritional yeast, cayenne, cinnamon, and paprika as desired.  Mix well and ladle into bowls for serving.

Sprinkle with roasted pumpkin or sunflower seeds and enjoy!  This was SO DELICIOUS that I made it two weeks in a row (one with Broccoli and one with Cauliflower)!  YUMMY!

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