Wow! This week has been chaos! I have tried to put up multiple recipes every week but between last week and this week everything has went happened to keep me pre occupied with no extra time on my hands. The moment I get to stop and relax I end up passing out from exhaustion. I’ll have to admit having a 2 year old with a high temperature, what I thought was a 48 hour virus turned out to be him actually cutting his 2 back, bottom molars. He was in so much pain and just so sick for the entire weekend. I seemed to forget that when he cuts teeth his fevers spike up to about 103, he’s vomiting, diarrhea, runny nose and a cough that just makes his little body so weak.
Then my oldest son came home from high school one afternoon sick as a dog. I don’t know if he was literally sick like dogs get but you get my drift. He was sneezing, nasal congestion the dry cough which turned into that annoying cough that just keeps choking you. As much as I tried to keep the house sanitizer and him on the other side of the house in his room the entire house got the bug. Anyways everyone is better except today Hubbz has been feeling crappy. I decided he needed some home cooked soup made with love by me! I know I can be so sweet when I want to. I just felt bad he’s been working so much that his body finally had a breakdown and he needs to rest. So what’s better then some warm soup on a cold fall or winter evening? Homemade Soup is the best!
This soup is all sorts of tangy deliciousness! It’s packed with cauliflower, carrots, celery, potatoes, onions, broccoli, garlic and thyme made into a creamy cheesy bowl of soup! Yes I know it sounds interesting.
First, start by chopping your cauliflower, celery, potatoes, onions and shredding your carrots. It’s easier when you chop all your vegetables at once rather than one at a time.
Then, just scrape those vegetables into a big pot with about 2 tablespoons of oil. Toss those around on medium heat for about 4 minutes. Just to kind of soften and blend the veggies together a little bit.
I always like to cook my vegetables a little before adding the vegetable stock to the pot. Helps tenderize the vegetables.
Next, add in your vegetable stock. About a full 32oz carton of Vegetable stock. I just added the extra by that was left over.
Cook the vegetables in the stock about 20-25 minutes. You want the vegetables to be quite tender. It’s easier on your blender.
While that cooks, measure out the other ingredients. Add the garlic powder, dried thyme, sea salt, ground black pepper and nutritional yeast to a small bowl and set aside. In another small dish combine the apple cider vinegar and lemon juice and set that aside. I like to chop my frozen broccoli into smaller florets as well while I wait for the soup to cook.
Next, scoop a little at a time if needed into a blender and pulse until smooth and creamy. Repeat until the entire batch of cooked vegetables has been transformed into a beautiful creamy consistency.
Be careful when blending hot soups in a blender. Remember to let out enough steam in the beginning, you don’t need to burn yourself or cause a unwanted mess.
Also, you could use an immersion blender and just blend everything together in your pot. This is a much easier process but mine broke so I took the other blending route. I definitely will be replacing mine. It’s a must for creamy soups!
Next, transfer the puréed soup back into the pot. Add in the spices and nutritional yeast, the apple cider vinegar and lemon juice and your choice of non-dairy milk. Stir well to combine.
Finally, add in your broccoli florets and stir to combine. Cover and let it cook about another 15-20 minutes to heat it through.
Serve immediately and add some crackers, croutons or chopped Avocado.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
|
- 1 Cauliflower chopped
- 1 Potatoes “Russet” chopped
- 3 stalks Celery chopped
- 1 cup Carrots shredded
- ⅓ Onion chopped
- 4 cups Vegetable Stock
- 2 cups Broccoli frozen
- ½ cup Plant-Based Milk
- ½ cup Nutritional Yeast
- 2 tablespoons Lemon freshly juiced
- 1½ tablespoons Apple Cider Vinegar
- 2 teaspoons Garlic Powder
- ¾ teaspoon Sea Salt
- ½ teaspoon Dried Thyme
- ¼ teaspoon Ground Black Pepper
Ingredients
|
|
- First, start by chopping your cauliflower, celery, potatoes, onions and shredding your carrots.
- Then, just scrape those vegetables into a big pot with about 2 tablespoons of oil. Toss those around on medium heat for about 4 minutes. Just to kind of soften and blend the veggies together a little bit.
- Next, add in your vegetable stock. About a full 32oz carton of Vegetable stock. I just added the extra by that was left over. Cook the vegetables in the stock about 20-25 minutes. You want the vegetables to be quite tender.
- While that cooks, measure out the other ingredients. Add the garlic powder, dried thyme, sea salt, ground black pepper and nutritional yeast to a small bowl and set aside. In another small dish combine the apple cider vinegar and lemon juice and set that aside. I like to chop my frozen broccoli into smaller florets as well while I wait for the soup to cook.
- Next, scoop a little at a time if needed into a blender and pulse until smooth and creamy. Repeat until the entire batch of cooked vegetables has been transformed into a beautiful creamy consistency.
- Be careful when blending hot soups in a blender. Remember to let out enough steam in the beginning, you don’t need to burn yourself or cause a unwanted mess.
- Also, you could use an immersion blender and just blend everything together in your pot. This is a much easier process.
- Next, transfer the puréed soup back into the pot. Add in the spices and nutritional yeast, the apple cider vinegar and lemon juice and your choice of non-dairy milk. Stir well to combine.
- Finally, add in your broccoli florets and stir to combine. Cover and let it cook about another 15-20 minutes to heat it through.
- Serve immediately and add some crackers, croutons or chopped Avocado.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
