I think we can all agree that this winter sucks.
Where I live, we’ve been trapped in sub-arctic temperatures for a few weeks (it was literally colder in Toronto on Sunday than it was at the north pole). Other parts of Canada and the US have seen record snow falls. And it’s not going to end any time soon.
This kind of never ending winter screams for a soup like this. It’s thick, hearty, smooth, and will warm you up from the inside.
It’s similar to a rich broccoli cheese soup, but made with 7 vegetables, and instead of cheese, you use nutritional yeast for that zingy taste, so it’s vegan too! With so many different kinds of veggies you know it’s packed with vitamins.
Plus, it’s just the kind of thick, creamy soup you’re craving when it’s -30 outside. And with a little kick, it’ll warm you up from the inside out.
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
3 stalks celery, diced
5-6 carrots, diced
1 small sweet potato, peeled and diced
1 large bunch of broccoli, chopped into florets
1/2 butternut squash, peeled and diced
salt and pepper
6 cups vegetable broth
5 tbsp nutritional yeast
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cayenne pepper
toasted pumpkin seeds, paprika, or cinnamon for serving
Heat olive oil over medium in a large pot. Add onion and garlic, season with salt and pepper, and cook until onion is translucent. Add veggies to the pot as you chop them. Cover with lid and let veggies cook 4-5 minutes, stirring occasionally.
Add vegetable broth, bring to a boil, reduce to a simmer, and cover. Let cook 20-25 minutes, until sweet potato and squash are tender. Stir in nutritional yeast, cumin, cinnamon, and cayenne.
Blend using an immersion blender until smooth. Alternatively, let soup cool about 20 minutes, transfer to a blender and blend until smooth (you’ll have to periodically remove the lid of the blender to let the steam escape).
Serve garnished with toasted pepitas, paprika, or cinnamon.
So fight back against winter, grab a spoon, and treat yourself to something warm, hearty, and rich!