Creamy Vegetable Soup
This light and creamy vegetable soup is the perfect way to warm up on a chilly spring evening. Plus, it's completely vegan too.
Ingredients
Soup
- 2 tablespoons butter, Earth Balance
- 2 tablespoons olive oil
- 1 medium sweet onion , diced small, about 1 cup
- 3-4 stalks celery, diced, about 1 cup
- 3-4 stalks broccoli rabe , diced, about 1 cup
- 8-10 stalks asparagus, chopped, about 1 cup
- 8-10 brussel sprouts , quartered, about 1 cup
- 3.5 cups vegetable broth
- 2 tablespoons lemon juice , fresh squeezed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons coconut milk
Equipment
- soup pot
- blender
Instructions
- Grab a soup pot and place it over medium / high heat. Add your vegan butter and olive oil.
- Next, you will add all of your diced veggies.
- Let everything sweat over medium heat for about 15-20 minutes or until the veggies are soft and starting to get brown. Option to reserve about 3 tablespoons of the caramelized veggie mixture as a garnish.
- Next, you will add the veggie broth and deglaze the pan. Make sure to scrape up any of the crispy veggies from the pan. Let everything simmer over medium heat.
- Then, you will add the lemon juice. Season with salt and pepper and stir well.
- Next, carefully pour the mixture into your blender.
- Blend well until everything is creamy and smooth. (no chucks)
- Pour the soup back into your pan. It should be a beautiful green color.
- As a finishing touch, add the coconut milk and stir well. This will make the soup creamy and delicious.
Nutrition
Serving: 1serving, Calories: 172kcal, Carbohydrates: 12g, Protein: 3g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 1488mg, Potassium: 360mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1503IU, Vitamin C: 47mg, Calcium: 51mg, Iron: 2mg