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bowl of cream of vegetable soup

Vegetable potage

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  • Author: Caroline Phelps
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 people 1x
  • Category: Soup
  • Method: Boiling
  • Cuisine: French
  • Diet: Vegan

Description

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


Ingredients

Units Scale
  • 1 head broccoli, roughly chopped
  • 1 head cauliflower, roughly chopped
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 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
  • 3 tablespoons extra virgin olive oil
  • salt and pepper, to taste

Instructions

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

Notes

Refrigerate this soup in a storage container for up to 5 days.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 217
  • Sugar: 7.9g
  • Sodium: 137mg
  • Fat: 11.4g
  • Saturated Fat: 1.8g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 27.1g
  • Fiber: 7.8g
  • Protein: 6.5g
  • Cholesterol: 0mg
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