This Epic Creamy Vegetable Soup recipe is SOUP-ERB

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 375°F.

Blend 1 cup cashews with 3 cups water on high until liquefied.

Chop 200 g of broccoli into bite-sized pieces.

Slice 80 g mushrooms and 2 plant-based sausages.

Drizzle avocado oil over the veggies and transfer to a baking tray lined with parchment paper; bake for 25-30 minutes.

Chop 1 onion and 2 cloves garlic; set aside.

Chop 2 stalks of celery and 1 carrot; dice 1/2 red bell pepper.

In a stock pot over medium-high heat, add 2 tbsp avocado oil, onions, and garlic; sauté for 6-7 minutes, seasoning with 1 tsp salt and fresh cracked pepper.

Add 1/2 tsp dried oregano, celery, and carrot; sauté for a few more minutes.

Add red bell pepper and sauté for another minute.

Pour in 1 liter of water and 1/3 cup nutritional yeast; bring to a boil.

When the roasted veggies are done, add them to the pot and stir.

Pour in the cashew cream while stirring and add 1 cup corn; warm the soup over medium heat for a few minutes.

Optionally stir in a scoop of homemade pesto before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens