Description

Grab a bowl and get ready to cuddle up with this delicious, soul warming Healing Green Soup. Packed with plant-powerhouse veggies like broccoli, peas, carrots, celery, onions, potatoes, and antioxidant herbs and spices making for a wholesome, healthy soup that is sure to please. Its soothing broth is light, creamy, and flavorful, a fantastic soup for when you are feeling under the weather or any day of the week.

Whole Food Plant Based, vegan, plant based, oil free refined sugar free, no highly processed ingredients, and gluten free.

Ingredients

Scale

1 medium yellow onion, fine dice
2 Tablespoon minced garlic
1 celery rib, fine dice
1 carrot, grated
2 medium Russet potatoes, peeled, fine dice
4 cups tiny broccoli florets
1 ½ cups frozen peas
3 cups vegetable broth *
1 ½ cups water
½ cup unsweetened plain plant milk
¼ cup raw cashews
1 Tablespoon miso
2 Tablespoons nutritional yeast

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
2 Tablespoons dried minced onion flakes
1 bay leaf
1 ½ teaspoon sea salt(+/- to taste) *
¼ teaspoon black pepper
¼ cup fresh parsley, chopped

Optional Toppings:

Chopped flat leaf parsley or microgreens
Plain unsweetened plant yogurt
Vegan Parmesan Cheese

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Instructions

In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, celery and grated carrot; sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
Add the minced garlic and sauté for 30 seconds, then add all the remaining ingredients (except the fresh parsley), bring to a boil, cover with a lid, then lower to a simmer. Simmer for 15 to 25 minutes, until the potatoes and broccoli and very tender, stirring occasionally.
Once the potatoes and broccoli are very tender, remove the pot from the stove, remove and discard the bay leaf, set aside to slightly cool, then add this to the high-speed blender along with the freshly chopped parsley and puree in a high-speed blender until smooth, then return to the pot, taste test for seasoning, add additional seasoning to achieve the level of flavor desired, and simmer on low just until hot, then serve immediately with additional freshly chopped parsley.

Notes

*Miso: We usedMiso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend. Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes. Since we discovered it, we use it a lot. Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented. So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serves: 4 – 6 (as a meal or a side)

*Storage: Refrigerate and use within 5 days.