CREAMY VEGETABLE SOUP
Creamy Vegetable Soup (without cream) is a vegan and gluten-free favorite that comes together in one pot. Filled with fiber and plant protein, this hearty and healthy soup is pure comfort.
Provided by Jamie Vespa MS, RD
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- Place cashews in a bowl and add 2 cups HOT water. Let soak while you prepare remainder of recipe.
- Heat oil in a large soup pot or Dutch oven with a fitted lid over medium. Add onions and celery; cook 5 minutes, until softened. Add potatoes, garlic, oregano, salt, pepper, thyme, and rosemary; cook 5 more minutes, stirring often. Stir in frozen vegetables and chickpeas.
- Add broth and bring mixture to a boil, scrapping up any browned bits on the bottom of pan. Reduce heat to medium-low and simmer, covered, 20 to 25 minutes, until potatoes are tender.
- Transfer cashews and soaking liquid to a blender and blend on HIGH until smooth (texture should resemble cashew milk). Pour cashew mixture into soup and simmer over medium-low, uncovered, until soup starts to thicken, about 8 to 10 minutes.
- Remove bare thyme stems and adjust seasonings as needed. Ladle soup into bowls and add garnishes of choice (more fresh herbs, crushed crackers, croutons, etc.)
Nutrition Facts : Calories 354 kcal, Protein 11 g, Carbohydrate 42 g, Fiber 9 g, Sodium 660 mg, SaturatedFat 2.5 g, Fat 16 g, Sugar 9 g, ServingSize 1 serving
BASIC CREAM OF VEGETABLE SOUP
Steps:
- In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.
CREAM OF FRESH VEGETABLE SOUP (VEGAN!)
Creamy soup that's still vegan! It can be a cream of broccoli, cream of asparagus, or peas depending on the vegetable you choose. Will try this later this week, but it sounds terrific and I'm sure I'll love it. One of my favorite meals is soup with bread and our yummy hummus. From The Best of Silver Hills Delicious Vegetarian Cuisine cookbook. Update: This is our new favorite vegan broccoli soup! I'm excited to try it with the asparagus next time. Enjoy!
Provided by Enjolinfam
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steam 1 1/2 cups vegetables in a small amount of water until cooked.
- Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
- Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
- Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
- Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
- Slowly add to soup and bring to a boil. Serve.
Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 1.8, Sodium 403.3, Carbohydrate 14.3, Fiber 3.5, Sugar 4.5, Protein 5.4
"CREAM" OF CAULIFLOWER SOUP (VEGAN)
This is a dairy free "cream" soup, enhanced with any of the garnishes. It is simple and benefits from a well flavored stock
Provided by TishT
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil or margarine in a soup pot and add the onion and garlic.
- Saute over medium heat until the onion is golden, about 10 minutes.
- Add the cauliflower, potatoes, water (with vegetable bouillon cubes already mixed in), and seasonings.
- There should be enough broth to cover all but about an inch of the veggies.
- Bring to a simmer, then simmer gently covered until the veggies are tender, about 25 minutes.
- Remove from the heat Transfer the vegetables from the soup pot to a food processor or blender and puree in batches until smooth.
- Puree about half of the beans with each of the two batches of vegetables.
- Transfer the puree back into the soup pot, stirring it back into whatever liquid remained.
- Let the soup stand for 1-2 hours before serving, then heat through as needed.
- Ladle into soup bowls and garnish the tops with 2-3 garnishes.
Nutrition Facts : Calories 174.2, Fat 2.9, SaturatedFat 0.3, Sodium 45.9, Carbohydrate 32.1, Fiber 8.3, Sugar 6.2, Protein 7.8
VEGAN CREAM OF BROCCOLI SOUP
Pureed potatoes help give this vegan cream of broccoli soup a silky texture without the cream! This is a fantastic trick to make dairy-free soups super creamy. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli, salt and pepper. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 409mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
CREAM OF FRESH VEGETABLE SOUP (VEGETARIAN)
This is a fantastic recipe that I make all the time, I use part olive oil and part butter to make it a tad healthier and usually 1% or 2% milk. I find that adding fresh onion and garlic and powdered onion and garlic adds a lot more flavor to the dish. BTW things are approximate as this is something I just throw together, may need more or less depending on personal taste. Always taste while you cook!
Provided by AriaDraconfly
Categories Vegetable
Time 50m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Saute garlic, onion and potatoes in butter/olive oil until onions are translucent over medium heat.
- Add parsnips and carrots, cook for 3-5 minutes. (Add wine and/or rosemary here if you are going to).
- Pour water into pan with preferred stock base and add garlic and onion powder. Add celery. Cook until potatoes are soft.
- Add peas.
- Add fresh herbs.
- Mix milk and cornstarch and add slowly, cook for a few more minutes until hot and thick. (If not thick enough add more cornstarch mixed with cold water).
- Add salt and pepper to taste
- Serve and enjoy!
Nutrition Facts : Calories 413.3, Fat 14.3, SaturatedFat 5.5, Cholesterol 21.4, Sodium 355.4, Carbohydrate 60.6, Fiber 9.3, Sugar 14.7, Protein 12.7
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