Sunday, April 6, 2014

Cream of Vegetable Soup

Here is a creation from today that I made up between today's amazing sessions of General Conference with whatever I had available in my fridge. And as we say at our house, "It's blog-worthy!" so I'm sharing it with you. Enjoy!

Cream of Vegetable Soup

Serves 6

- 1 onion
- 2 Tb. garlic
- 1 stalk celery
- 2 cups cauliflower
- 1 cup broccoli
- 1 lb. asparagus

- 1 large handful (about 1 1/2 cup) spinach
- 5 cups water or veggie stock

- 1/2 tsp. dry thyme
- 1 tsp. dry oregano
- 1/2 tsp. coriander
- 1/2 tsp. cumin

Finishing Touches:
- 1/4 cup nutritional yeast (in the bulk section of your health food store)
- 2/3 cup cashews
- 3 Tb. lemon juice (or to taste)

- 1 tsp. salt (or to taste)
- fresh cracked pepper

1. Heat a large pot on medium high heat while you roughly chop your onion (but not so rough as to chop your finger :) I've learned that lesson a time or two...), then start sauteing your onion adding sufficient amounts of water to keep it from sticking or burning.

2. While onion is sauteing, chop all your other vegetables and add (except for spinach) to the pot. Saute for about 5 more minutes, or until onions are translucent.

3. Add water/veggie stock and spinach to the pot and bring to a boil. Turn down heat to a simmer.

4. Add all the seasonings and simmer for about 10 minutes.

5. Remove from heat, add nutritional yeast, cashews (that's where the "creamy" comes in!) and lemon juice. Then puree using an immersion blender (or ladle small amounts carefully into a blender).

6. Add salt and pepper to taste.

-You can garnish the soup with anything you like really, cashews, sliced spinach, cilantro, bell peppers, avocado... you name it!
- You can use this as your main dish, as a side, as a salad dressing, as a base for another creamy soup. The sky is the limit!
- And don't be afraid of substituting other veggies. Use what you have. 

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