Umami Recipes
Umami Recipes

Creamy Loaded Veggie Soup

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servings

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total time

Ingredients

For the cream base:

  • 1 small head of cauliflower roughly chopped

  • 1 cup cashews

  • 2 TBS rice vinegar (any vinegar will work)

  • 1/2-1 cup water (you want it to blend but to have a thick, creamy consistency)

  • 1 TBS miso paste

  • 3 TBS nutritional yeast

  • 3 TBS nutritional yeast

  • Salt and pepper to taste

For soup:

  • 1 onion, chopped

  • 3 carrots, shredded

  • 4 celery stalks, chopped

  • 4 cloves garlic, chopped

  • 2 cups broccoli, chopped

  • 2 cups potatoes, chopped

  • 1 cup corn

Add to soup base:

  • 1 cup dry lentils

  • 4 cups water

  • Veggie or bullion of choice to taste

  • 2 tsp oregano

  • Salt and pepper to taste

Directions

Cream base:

  1. Add cauliflower, cashews & vinegar to a medium pot with about a cup of water, cover, and let cook until the cashews and cauliflower are soft.

  2. Transfer to a blender and add miso paste and nutritional yeast. Blend until creamy consistency.

Soup:

  1. Add all veggies & soup ingredients to pot. Mix well.

  2. Add cream base, mix well.

  3. Serve with sourdough.

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servings

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total time
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