Creamy Vegan Spring Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 bunches of fresh broccoli, florets and stems chopped2 leeks, stems and pale green parts thinly sliced5 large carrots, chopped to 1/2" thick rounds2 cups celery, chopped to 1/2" thickness1 cup diced sweet onion1 can Great Northern Beans (drained)16 ounces unsweetened almond milk1 tbsp extra virgin olive oil8 cups purified water3 tbsp garlic powder1 tbsp salt2 tsp marjoram2 tsp sage2 tsp thyme2-3 tbsp cracked pepper2-3 tbsp allspice
Chop all vegetables (broccoli through onion).
In a large 7 quart Dutch oven (I like using Le Creuset), heat 1 tbsp of olive oil. When it begins to shimmer, add the leeks and onion, cook over medium high heat until soft and semi-translucent, about five minutes. Add celery and carrots. Stir with onions and leeks and dust all vegetables with salt to draw out some of the moisture. Cook a further 5-7 minutes to soften. Add broccoli and water; bring to a boil. Reduce heat to simmer, add garlic powder, marjoram, sage, and thyme. Cover and gently simmer, about 20 minutes.
In a separate bowl, combine beans and almond milk. Steep the beans in the milk over medium heat for about 10 minutes. Remove from heat and blend until smooth, about 1 minute. Set aside.
Remove the simmering vegetables from heat and transfer in batches to a blender or use an immersion blender and blend the soup until smooth. Transfer back to the Dutch oven.
Add the bean and almond milk mixture to the vegetable mixture and continue to blend, slowly adding the cracked pepper and allspice, one tablespoon at a time, using a teaspoon to taste in between additions and continue to adjust seasoning to taste.
Serving Size: Makes 10 servings (about 1 cup each)
Number of Servings: 10
Recipe submitted by SparkPeople user BURNEDEVE.
In a large 7 quart Dutch oven (I like using Le Creuset), heat 1 tbsp of olive oil. When it begins to shimmer, add the leeks and onion, cook over medium high heat until soft and semi-translucent, about five minutes. Add celery and carrots. Stir with onions and leeks and dust all vegetables with salt to draw out some of the moisture. Cook a further 5-7 minutes to soften. Add broccoli and water; bring to a boil. Reduce heat to simmer, add garlic powder, marjoram, sage, and thyme. Cover and gently simmer, about 20 minutes.
In a separate bowl, combine beans and almond milk. Steep the beans in the milk over medium heat for about 10 minutes. Remove from heat and blend until smooth, about 1 minute. Set aside.
Remove the simmering vegetables from heat and transfer in batches to a blender or use an immersion blender and blend the soup until smooth. Transfer back to the Dutch oven.
Add the bean and almond milk mixture to the vegetable mixture and continue to blend, slowly adding the cracked pepper and allspice, one tablespoon at a time, using a teaspoon to taste in between additions and continue to adjust seasoning to taste.
Serving Size: Makes 10 servings (about 1 cup each)
Number of Servings: 10
Recipe submitted by SparkPeople user BURNEDEVE.
Nutritional Info Amount Per Serving
- Calories: 120.9
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 181.7 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 7.7 g
- Protein: 7.0 g
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