Vegan Cream of Whatever Soup

I make soup a lot. Probably because it is a good way to use a lot of veggies that I have hanging around in the fridge. I make all different kinds based on what I have but this is a base recipe I use a lot and works with many different combinations.

Cream of Whatever Vegan Soup

Saute Some chopped onions, garlic, shallots, in olive oil on low-medium until golden.

Add about a 2 – 3 Tbls of Earth Balance to the pot until melted

Stir into the mixture 1/4 cup flour and 1/3 cup nutritional yeast until well combined

Add slowly 6 cups of water (or veggie broth), stirring the whole time to combine the flour mixture evenly with the liquid ( basically you are making a roux)

Throw in  2-3 cups of chopped broccoli, cauliflower, carrots, spinach, potatoes,chopped greens whatever you have available

Add 2-3 vegan bouillon cubes if you used water

Bring to boil briefly and let simmer for 15 minutes or so.

Use an immersion blender to blend soup if you have one. Otherwise, carefully transfer soup to blender and blend to the consistency you want. You can always leave it as is or 1/2 blended 1/2 chunky. You decide!

I made this recently with broccoli, cauliflower and potatoes and then garnished with fresh cilantro, lemon juice and red pepper.




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