Creamy Golden Vegetable Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Celery

  Raw

  2 strip or 8g

• Carrots

  Raw

  4 large or 288g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cauliflower

  Raw

  1 head large or 840g

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• White beans

  Mature seeds, canned

  2 cup or 524g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Water

  Plain, clean water

  2 cup or 473g

• Bay Leaves

  McCormick

  1 leaf or 0.2g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Paprika

  Spices

  2 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Salt

  Table

  2 tsp or 12g

• Nutritional Yeast

  Vegan - Whole Foods Market

  4 tbsp or 30g

• Chives

  Raw

  4 tbsp chopped or 12g

Directions

1. Warm the olive oil in a large stockpot over medium heat. Add the chopped onion, minced garlic, and chopped celery; cook, stirring, until softened, 3–5 minutes.
2. Stir in the carrots, zucchini, broccoli, cauliflower, potatoes, white beans, vegetable broth, water, bay leaf, turmeric, paprika, cayenne, and salt. Bring to a boil.
3. Reduce to a gentle simmer and cook until the vegetables are very tender, about 20 minutes.
4. Stir in the nutritional yeast and continue to simmer for 10 minutes.
5. Remove the bay leaf. Blend the soup with an immersion blender until completely smooth. Taste and adjust seasoning with additional salt and black pepper, if desired.
6. Ladle into bowls and garnish with chopped chives before serving.