Photo and text by LISA
KELLY in EcoRI.org
It’s time to embrace
soup season, and this beautiful, creamy soup does just that. All the vegetables
blend together perfectly, and I always feel great when I can get not one, not
two, not three but seven major veggies into one dish.
This soup is great with grilled cheese or alongside a creamy mac and cheese dish.
This soup is great with grilled cheese or alongside a creamy mac and cheese dish.
Creamy Autumn Soup
7 cups vegetable broth
Delicata squash, seeded and sliced
Head of broccoli, chopped into florets
Large onion, chopped
2 cups butternut squash, chopped
Large sweet potato, chopped (peel it if you want; I didn’t so I think that’s why I got a darker hue to the soup)
Cup chopped celery
Cup chopped carrot
6 tbsp nutritional yeast
2 tbsp soy-free Earth Balance
4 cloves garlic, minced
1 tsp paprika
1 cayenne pepper, minced
1 tsp sea salt
1/4 tsp black pepper
Pumpkin seeds for garnish
Saute onion, garlic and cayenne pepper in Earth Balance over medium heat for 8 minutes. Add the rest of the vegetables, each type one at a time, cooking for a minute before adding more. Once all vegetables are in, add vegetable broth and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
Once cooked, remove from heat, add nutritional yeast, paprika, salt and black pepper, and let cool. Blend in batches in a blender until creamy.
Lisa Kelly is the founder and personal chef at The Vegan Pact.
Delicata squash, seeded and sliced
Head of broccoli, chopped into florets
Large onion, chopped
2 cups butternut squash, chopped
Large sweet potato, chopped (peel it if you want; I didn’t so I think that’s why I got a darker hue to the soup)
Cup chopped celery
Cup chopped carrot
6 tbsp nutritional yeast
2 tbsp soy-free Earth Balance
4 cloves garlic, minced
1 tsp paprika
1 cayenne pepper, minced
1 tsp sea salt
1/4 tsp black pepper
Pumpkin seeds for garnish
Saute onion, garlic and cayenne pepper in Earth Balance over medium heat for 8 minutes. Add the rest of the vegetables, each type one at a time, cooking for a minute before adding more. Once all vegetables are in, add vegetable broth and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
Once cooked, remove from heat, add nutritional yeast, paprika, salt and black pepper, and let cool. Blend in batches in a blender until creamy.
Lisa Kelly is the founder and personal chef at The Vegan Pact.