Creamy Golden Vegetable Soup
Full of vegetables and blended to creamy goodness.
Servings: 5
Equipment
- immersion blender
Ingredients
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1 tablespoon ground turmeric
- 2 teaspoons smoked paprika
- 1/8 teaspoon ground cayenne
- 4 large carrots peeled and chopped
- 1 zucchini chopped
- 1 head broccoli chopped (about 2 cups)
- 1 large cauliflower chopped
- 3 medium potatoes peeled and cut into chunks
- 15 ounces white beans drained
- 8 cups vegetable stock
- 1 bay leaf
- 1/4 cup nutritional yeast
- fresh chopped chives or cilantro for garnish
Instructions
- Set a large stock pot over medium heat. Sauté the onions, garlic and celery for 3-5 minutes. Add a bit of vegetable broth if they begin to stick. Stir in the turmeric, paprika, and cayenne, and cook a minute or two longer.
- Add in the remaining vegetables, beans, liquids, and bay leaf. Give it a good stir and bring to a simmer for 20 minutes.
- Mix in the nutritional yeast and simmer for 10 more minutes.
- Remove from heat and puree soup using an immersion blender. Salt and pepper to taste. Garnish with fresh chopped chives or cilantro.
Notes
The recipe makes a lot, which is a good thing because you can freeze some for another meal.