Vegan Creamy Vegetable Soup

I don’t know what got into me lately… I think I may be coming down with the flu or something! Seriously, this is the second time in as many weeks that I come up with a vegetarian recipe. As in completely, totally free of any kind of meat!

First came this Creamy Mushroom Sauce over Spaghetti Squash, which I whipped up last week and THOROUGHLY enjoyed might I add. And now this totally gorgeous and equally delicious Creamy Vegetable Soup, which I wouldn’t mind living off of for the next week or two…

Seriously, I can’t even remember when was the last time that I made a great big pot of vegetable soup. Surely, it had been years. YEARS! That was way too long and it was about time I fixed that.

I decided to do things a little differently this time, though. I usually always take the tomato route when making vegetable soup. This time, I wanted to go for some kind of a creamy white version of the dish. I wanted it to look elegant, sophisticated… or maybe I wanted it to fit with the current decor!

For sure, this is a soup that is more than suited for a cold, snowy winter day. It’s deliciously bone warming and I sure appreciated it tonight after spending a good part of the day outside installing Christmas decorations…

To make it, start by heating some avocado oil (or your favorite cooking oil) in a large saucepan set over medium heat.

Add the onion, celery, butternut squash, sweet potato, rutabaga, parsnip, carrot, salt, pepper and dried oregano and sweat for about 3 to 4 minutes, until slightly softened.

Oh, and it would be a good idea to prep ALL your vegetables before you start. That really is what will take the longest time… Also, you want your soup to remain light in color, as is almost white, so try not the let the vegetables brown here; you only want them to start to release their starch and get fragrant, no more. Make sure you keep that heat fairly low.

Add the water and bring to the boil then lower the heat. Cover partly and simmer until the vegetables are tender, about 7 to 10 minutes.

If you’re not really looking to keep this soup strictly vegetarian, feel free to replace that water with chicken stock or bone broth… It’ll only be that much better!

While the veggies are simmering away, heat another tablespoon of oil in a separate saucepan set over medium heat

Add the onion and sweat for a minute or two, or until it becomes translucent. Add the cauliflower and water, cover and continue cooking until the cauliflower is really soft and tender, about 5 to 8 minutes.

Transfer the cooked cauliflower, along with the cooking water, into a blender, and then add olive oil, Dijon mustard, apple cider vinegar, salt, pepper, sage and nutmeg and process on high speed until smooth and creamy.

When the veggies have reached the desired level of softness, add the Brussels sprouts to the soup, mix them in and give them a minute or two to soften up.

Add the cauliflower cream to the soup…

…and stir until well combined. Adjust the seasoning, if you feel it’s needed, then bring the soup back to a quick simmer.

And voilà, your soup is all good and ready to be served!

Now you only need go and spend the day outside in the cold so you can appreciate it even more!

Or not…

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4.67 from 6 votes

Vegan Creamy Vegetable Soup

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Ingredients

The Soup

• 1 tbsp avocado oil, (or other cooking fat of your choice)
• 1/2 medium onion, finely chopped
• 2 celery ribs, chopped
• 1/2 small butternut squash, diced (2 cups)
• 1 medium red skinned white sweet potato, diced (1 cup)
• 1 small rutabaga, diced (1 cup)
• 1 large parsnip, sliced (1 cup)
• 2 large carrots, sliced (1 cup)
• 2 cups Brussels sprouts, cut in half
• 1-1/2 tsp Himalayan salt
• 1 tsp freshly cracked black pepper
• 1 tbsp dried oregano
• 4 cups water

The Cauliflower Cream

• 1 tbsp avocado oil, (or other cooking fat of your choice)
• 1/2 medium onion, finely chopped
• 1 small head cauliflower, cut into florets (4 cups)
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp fresh sage, finely chopped
• 1/2 tsp Himalayan salt
• 1/2 tsp ground white pepper
• 1/4 tsp freshly ground nutmeg

Instructions

• Heat avocado oil in a large saucepan set over medium heat. Add onion, celery, butternut squash, sweet potato, rutabaga, parsnip, carrot, salt, pepper and dried oregano and sweat for about 3 to 4 minutes, until slightly softened.
• Add water and bring to the boil then lower the heat, cover partly and simmer until the vegetables are tender, about 7 to 10 minutes.
• Meanwhile, in a separate saucepan, heat a tablespoon of avocado oil over medium heat then add the onion, and sweat for a few minutes, until the onion becomes translucent. Add the cauliflower and water, cover and continue cooking until the cauliflower is really soft and tender, about 5 to 8 minutes.
• Transfer the cauliflower, along with its cooking water, into a blender, then add olive oil, Dijon mustard, apple cider vinegar, salt, pepper, sage and nutmeg and process on high speed until smooth and creamy.
• Add the Brussels sprouts to the soup, mix them in and give them a couple of minutes to soften up.
• Add the cauliflower cream and stir until well combined. Adjust seasoning, bring back to a simmer and serve.

Nutrition

Calories: 266kcal, Carbohydrates: 33g, Protein: 5g, Fat: 15g, Saturated Fat: 2g, Sodium: 543mg, Potassium: 1075mg, Fiber: 9g, Sugar: 11g, Vitamin A: 11727IU, Vitamin C: 105mg, Calcium: 139mg, Iron: 2mg

Course: Soup

Cuisine: American

Author: Sonia! The Healthy Foodie

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