Soup season is one of the best seasons. It not only helps you use up vegetables in your fridge, but it is the perfect meal to prep and have leftovers for days after.
This soup incorporates celery, carrot, potato, and cauliflower. It gets its creamy base from blending part of the soup with cashews and nutritional yeast. SO GOOD, full of nutrients, plant based, vegan, and gluten free.
Servings:
Ingredients
boil:
- 5 cloves garlic minced
- 1/2 onion finely chopped
- 4 medium carrots cut into half moons
- 4 celery stalks finely chopped
- 1 russet potato cubed
- 1 Yukon gold potato cubed
- 1/2 cauliflower head cut into bite sized pieces
- 4 cups vegetable broth
- 1 tsp ground ginger
- 1 tsp salt and pepper to taste
blend:
- 2 1/2 ladels of soup ~2 1/2 cups
- 1/2 cup cashews
- 1 cup vegetable broth
- 1/3 cup nutritional yeast
- 1 tsp salt
- 2 tsp apple cider vinegar
toppings:
- Fresh basil
- Crunchy chickpeas
Instructions
- In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes.
- Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it 🙂
- Serve with crunchy chickpeas and fresh basil!
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