Vegan Creamy Vegetable Medley Soup
Indulge in a rich and velvety vegan soup that captures the essence of your favorite vegetables. Whether you choose broccoli, asparagus, or peas, this dairy-free delight offers a nourishing experience for your taste buds. Perfect for cozy evenings or a light lunch, this soup pairs wonderfully with bread and hummus. Adapted from the esteemed Silver Hills Vegetarian Cuisine cookbook, this soup effortlessly combines health and taste. Our family's top pick, especially loved as a creamy broccoli variant—next, we'll venture into the world of asparagus. Dive into a bowl of wholesome goodness, and enjoy every spoonful!
6
Servings
233
Calories
12
Ingredients
Ingredients
fresh broccoli / asparagus / peas
1 1/2 cups (choose ONE, steamed)
fresh broccoli / asparagus / peas
2/3 cup (choose ONE, chopped)
olive oil
1 tablespoon (none)
onion
1/2 cup (diced)
celery
1/4 cup (diced)
carrot
1/8 cup (shredded)
water
4 cups (divided)
raw cashews
2/3 cup (none)
vegan chicken seasoning / vegetable stock powder
2 tablespoons (none)
salt
1 teaspoon (none)
onion powder
1/2 teaspoon (none)
celery salt
1/4 teaspoon (none)
Instructions
1
Prepare your chosen vegetable by steaming 1 1/2 cups in a small amount of water until tender.
2
Transfer the steamed vegetable to a blender and blend until smooth. Set the puree aside in a small bowl.
3
In a 2-quart saucepan, heat olive oil over medium heat. Add the diced onion, celery, and shredded carrot. Sauté until onions are translucent.
4
Add 3 cups of water to the saucepan and bring to a gentle boil. Stir in the blended vegetable puree and 2/3 cup of additional fresh vegetables. Let it simmer for 5 minutes, allowing the flavors to meld.
5
Meanwhile, blend the cashews with 1 cup of water, vegan chicken seasoning, salt, onion powder, and celery salt in a blender until achieving a smooth, creamy consistency.
6
Gradually stir the cashew cream into the soup mixture. Increase heat and bring the soup to a gentle boil. Stir continuously to integrate. Once boiling, remove from heat.
7
Serve hot and enjoy your creamy vegan vegetable medley soup, perfect with your favorite bread or a side of hummus.
Nutrition Information
28g
Carbs
6.3g
Protein
4.7g
Fiber
400mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the Vegan Creamy Vegetable Medley Soup?
It is a rich and velvety plant-based soup that features vegetables like broccoli, asparagus, or peas in a dairy-free creamy base.
Which vegetables can I choose as the main ingredient?
You can make this soup using 1 1/2 cups of fresh broccoli, asparagus, or peas.
Is this soup recipe vegan?
Yes, it is entirely vegan and dairy-free, utilizing cashews for its creamy texture.
What is the calorie count per serving?
Each serving contains 233 calories.
How many servings does this recipe provide?
This recipe is designed to make 6 servings.
How do you make the soup creamy without dairy?
The creaminess comes from a blend of raw cashews and water mixed with seasonings.
What are the nutritional highlights of this soup?
One serving provides 6.3g of protein, 4.7g of fiber, and 28g of carbohydrates.
How much sodium is in each serving?
There is 400mg of sodium per serving of this soup.
What source inspired this recipe?
This recipe was adapted from the Silver Hills Vegetarian Cuisine cookbook.
What is the first step in preparing the vegetables?
The first step is to steam 1 1/2 cups of your chosen vegetable in a small amount of water until tender.
What aromatic vegetables are used in the base?
The soup base includes 1/2 cup diced onion, 1/4 cup diced celery, and 1/8 cup shredded carrot.
How much water is needed for the entire recipe?
A total of 4 cups of water is used, divided between the soup base and the cashew cream.
What kind of oil is used for sautéing?
One tablespoon of olive oil is used to sauté the onion, celery, and carrot.
Do I need to blend the vegetables?
Yes, the 1 1/2 cups of steamed vegetables are pureed in a blender until smooth.
What seasonings are used in the cashew cream?
The cream uses vegan chicken seasoning or vegetable stock powder, salt, onion powder, and celery salt.
Should the cashews be raw or roasted?
The recipe calls for 2/3 cup of raw cashews.
When do I add the second portion of fresh vegetables?
You add 2/3 cup of additional fresh vegetables after stirring the vegetable puree into the boiling water.
How long should the soup simmer?
After adding the puree and extra vegetables, let the soup simmer for 5 minutes.
What is the recommended pan size for this soup?
A 2-quart saucepan is recommended for preparing the soup.
How do I prepare the carrots for this recipe?
The carrots should be shredded before being added to the sauté.
Can I substitute the vegan chicken seasoning?
Yes, you can use vegetable stock powder as a substitute.
Is there any cholesterol in this soup?
No, this vegan recipe contains no cholesterol.
What should I serve with this soup?
It is perfect when served with your favorite bread or a side of hummus.
Do I need to boil the soup after adding the cashew cream?
Yes, gradually stir in the cream, bring the soup to a gentle boil, and then remove it from the heat.
How do I know when the sautéed vegetables are ready?
Sauté the onion, celery, and carrot until the onions are translucent.
Is this soup suitable for a healthy diet?
Yes, it is described as a wholesome and nourishing experience that combines health and taste.
How much onion powder is used?
The recipe calls for 1/2 teaspoon of onion powder.
What is the amount of celery salt required?
You will need 1/4 teaspoon of celery salt.
Can I make an asparagus variant of this soup?
Yes, asparagus is one of the three main vegetable options specifically mentioned for this recipe.
What is the final serving temperature?
The soup should be served hot to enjoy its creamy texture.