Non-Dairy Creamy Vegetable Soup
Non-Dairy Creamy Vegetable Soup could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 4 and costs $2.3 per serving. One portion of this dish contains approximately 8g of protein, 19g of fat, and a total of 356 calories. 174 people were glad they tried this recipe. This recipe from The Healthy Foodie requires apple cider vinegar, parsnip, water, and olive oil. It works well as a reasonably priced soup for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 98%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Chicken Vegetable Soup | Egg, Nut + Dairy Free, Creamy Cabbage Soup (Dairy-Free), and Creamy Squash Soup (Dairy Free).
Servings: 4
Ingredients:
2 tbsp apple cider vinegar
2 cups Brussels sprouts, cut in half
1/2 small butternut squash, diced (2 cups)
2 large carrots, sliced (1 cup)
1 small head cauliflower, cut into florets (4 cups)
2 celery ribs, chopped
2 tbsp Dijon mustard
1 tsp fresh sage, finely chopped
1 tbsp ghee (or make your own)
1/2 tsp ground white pepper
1/4 tsp freshly ground nutmeg
1/4 cup extra-virgin olive oil
1/2 medium onion, finely chopped
1 tbsp dried oregano
1 large parsnip, sliced (1 cup)
1 tsp freshly cracked black pepper
1/2 tsp Himalayan salt
1-1/2 tsp Himalayan salt
1 medium red skinned white sweet potato, diced (1 cup)
1 small rutabaga, diced (1 cup)
2 cups water
4 cups water
Equipment:
sauce pan
blender
Cooking instruction summary:
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.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, 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. 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.
Step by step:
1. Melt 1 tablespoon of ghee in a large saucepan set over medium heat.
2. 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.
3. 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, melt 1 tablespoon of ghee over medium heat then add the onion, and sweat for a few minutes, until the onion becomes translucent.
4. Add the cauliflower and water, cover and continue cooking until the cauliflower is really soft and tender, about 5 to 8 minutes.
5. 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.
6. Add the Brussels sprouts to the soup, mix them in and give them a couple of minutes to soften up.
7. Add the cauliflower cream and stir until well combined. Adjust seasoning, bring back to a simmer and serve.
Nutrition Information:
covered percent of daily need
