California Blend Soup Recipe - Whole Food Plant-Based

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth is lower in sodium and richer in flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Start by introducing the recipe and mentioning it's inspired by an old Crockpot soup.

Use 32 ounces of frozen potatoes, or two 16-ounce bags of organic potatoes if available, or about 6 to 8 Yukon gold potatoes, peeled and chopped.

Add either 1 large chopped onion or a 10-12 ounce bag of frozen onion, preferably purple onion if using fresh.

Add a 10-12 ounce bag of California blend vegetables that includes broccoli, cauliflower, carrots, and zucchini.

Incorporate 1 and 1/2 cups of rinsed yellow split peas.

Add 1 teaspoon of marjoram, 1 teaspoon of smoked paprika, 1 teaspoon of thyme, 1 teaspoon of salt substitute, 1/4 teaspoon of turmeric, and 1/4 teaspoon of black pepper.

Add either some fresh garlic or 1 teaspoon of garlic powder.

Stir in 3 tablespoons of nutritional yeast and 7 cups of water to the pot.

Stir to mix all the ingredients together.

Put the lid on the Instant Pot and cook at high pressure for 16 minutes.

After cooking, let the Instant Pot do a natural release, or perform a quick release if necessary.

Use an immersion blender to blend the soup until creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary