Creamy Loaded Veggie Soup
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servings-
total timeIngredients
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:
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.
Transfer to a blender and add miso paste and nutritional yeast. Blend until creamy consistency.
Soup:
Add all veggies & soup ingredients to pot. Mix well.
Add cream base, mix well.
Serve with sourdough.
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