Creamy Vegetable Soup/Kathy's Vegan Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Water is cost-effective and can be flavored with herbs.

Turn on the heat in a large pot.

Add 3 cloves of minced garlic and 1 minced yellow onion to the pot.

Add 4 diced ribs of celery and stir while cooking until onions are translucent.

In a blender, combine 1 cup of raw cashews and 2 cups of vegetable broth (or use 1/2 cup of flour for a thicker option).

Add 8 oz of chopped mushrooms and 4 sliced carrots to the pot and stir until mushrooms brown.

Pour in 4 cups of vegetable broth, ensuring it covers the vegetables.

Add 8 oz of quartered baby red potatoes to the pot and stir.

Cut the woody ends off the asparagus and cut into 5 sections, then add to the pot.

Add 2 tablespoons of fresh thyme, 2 stalks of chopped rosemary, 1/4 cup of nutritional yeast, 2 teaspoons of herb de provence, and 2 teaspoons of garlic powder to the pot.

Bring the mixture to a boil, then cover and simmer for 20 minutes.

After 17 minutes, prepare to add broccoli by waiting until the last 3 minutes of cooking.

Add the broccoli and the creamy cashew mixture to the pot and bring to a boil again without covering.

Cook for an additional 3 minutes until the broth thickens and broccoli is cooked.

Serve hot, optionally with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens