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Vegetable potage

bowl of cream of vegetable soup
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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. Cook the aromatics: In a large pot over medium high heat, add 2 tablespoon of oil, garlic, onions and grated ginger. Add a little salt to soften the onions and cook for a few minutes, until the onions are translucent.
  2. Cook the remaining vegetables: Add the carrots, celery, potato, broccoli, cauliflower, 1 tablespoon olive oil, and cook for 3 minutes.
  3. Bring the soup to a boil: Add the water and bring to a boil. Lower the heat to low, cover and simmer for 30 minutes, or until the vegetables are tender.
  4. Blend it: Transfer the soup to a blender and blend until smooth. You may need to do this in batches.
  5. Serve: Season with salt and pepper and serve.

Notes

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

Nutrition

Find it online: https://pickledplum.com/recipe-very-veggie-soup/

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