"The thing about this soup is you can use ANY veggie you have on hand! Squash, green beans, you name it, it can go in. This is just the recipe I used in this reel (every ingredient in this soup will boost your family's immune system and is loaded with protein, fiber, and micronutrients!"
Creamy Veggie Soup
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A Note from Feedfeed
This recipe is the perfect solution for those days when you want to clear out the fridge and use up leftovers. Simply throw in whatever veggies you have on hand to create this delicious and nutritious vegan soup. With a prep time of just 20 minutes and a cook time of 40 minutes, this versatile soup can be made seamlessly on even the busiest nights of the week.
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Prep time: 20mins
Cook time: 40mins
Serves or Makes: 4-6 servings
Recipe Card
ingredients
Cream Base:
- 1 small head cauliflower, roughly chopped
- 1 cup cashews
- 2 tablespoons rice vinegar
- 1 cup water, plus more as needed
- 1 tablespoon miso paste
- 3 tablespoons nutritional yeast
- Kosher salt and pepper, to taste
ingredients
Soup:
- 1 onion, chopped
- 3 carrots, chopped
- 4 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups broccoli, chopped
- 1 cup corn
- 1 cup dry lentils
- 4 cups water
- Vegetable boullion base
- 2 teaspoons oregano
- Kosher salt and pepper, to taste
Method
To make the Cream Base:
Step 1
In a medium pot, combine cauliflower, cashews, rice vinegar, and 1 cup of water.
Step 2
Cover the pot and cook until the cashews and cauliflower are soft.
Step 3
Transfer the cooked mixture to a blender and add the miso paste, nutritional yeast, and season with salt and pepper. Adjust the consistency with an extra 1/2-1 cup water.
Step 4
Blend until smooth, creating a thick, creamy base.
To make the Soup:
Step 1
In a large pot, combine chopped onion, carrots, celery, garlic, broccoli, potatoes, corn, dry lentils, and water.
Step 2
Add the vegetable bullion base, adjusting to taste.
Step 3
Sprinkle in oregano, salt, and pepper to season the soup.
Step 4
Bring the mixture to a boil and then reduce the heat to simmer until the lentils and vegetables are tender.
Step 5
Ladle the creamy base into bowls.
Step 6
Pour the hot vegetable soup over the creamy base.
Step 7
Garnish with fresh herbs or a drizzle of olive oil, if desired.
Step 8
Serve with fresh sourdough and butter on the side.