A colorful, healthy and veggie loaded soup your whole family will love. Vegan food can taste great and this is the proof! 

Very Veggie Soup

A vitamin packed easy to make soup.

Very Veggie Soup

This recipe makes for a big pot of pureed veggie goodness! Whenever I make this recipe, I am left with enough soup to last a few days (for 2 people). It’s texture is smooth and hearty, yet the broccoli flavor really comes through. It’s a multivitamin in a bowl!
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Very veggie soup

bowl of cream of vegetable soup

A colorful, healthy and veggie loaded soup your whole family will love. Vegan food can taste great and this is the proof!

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 people 1x
  • Category: Soup
Scale

Ingredients

  • 1 head broccoli (roughly chopped)
  • 1 head cauliflower (roughly chopped)
  • 1 large onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 thumb size ginger (peeled and finely chopped)
  • 1 large carrot (roughly chopped)
  • 2 stalks celery (roughly chopped)
  • 1 medium potato (peeled and roughly chopped)
  • 8 cups water or vegetable broth
  • 1 tablespoon butter
  • 3 tablespoons extra virgin olive oil
  • salt and pepper (to taste)

Instructions

  1. In a large pot over medium high heat, add 2 tablespoon oil, garlic, onions and grated ginger. Add a little salt to soften the onions and cook for a few minutes, until onions are translucent. Add carrots, celery, potato, broccoli, cauliflower, 1 tbsp olive oil and butter, and cook for about 5 minutes.
  2. Add water and bring to a boil. Lower the heat, cover and simmer for 40 minutes, or until vegetables are tender.
  3. Transfer the soup to a blender and blend until smooth. You may need to do this in batches.
  4. Return soup to the pot. Season with salt and pepper and serve hot.
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