Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

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 Non-Dairy Creamy Vegetable Soup, which I wouldn’t mind living off of for the next week or two…

Coming from me, that is strange, like WAY strange!

But hey, it’s not because decided to go paleo all the way that I can’t enjoy a meal that doesn’t contain meat from time to time…

Besides, 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…

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

To make it, start by melting about a tablespoon of ghee (or other healthy fat such as coconut oil or avocado oil if you’d rather not do dairy) 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.

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

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!

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

While the veggies are simmering away, melt another tablespoon of ghee (or other fat) 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.

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

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.

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

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.

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

Add the cauliflower cream to the soup…

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

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

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

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

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

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

Or not…

Non-Dairy Creamy Vegetable Soup
 
Serves: Serves 4 - 6
Ingredients
The Soup
  • 1 tbsp ghee (or make your own)
  • ½ medium onion, finely chopped
  • 2 celery ribs, chopped
  • ½ 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
Instructions
  1. Melt 1 tablespoon of ghee 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.
  2. 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.
  3. Meanwhile, in a separate saucepan, melt 1 tablespoon of ghee 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.
  4. 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.
  5. Add the Brussels sprouts to the soup, mix them in and give them a couple of minutes to soften up.
  6. Add the cauliflower cream and stir until well combined. Adjust seasoning, bring back to a simmer and serve.
Nutrition Information
Serving size: NF based on 1 of 6 servings

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com

Non-Dairy Creamy Vegetable Soup | thehealthyfoodie.com