‘Chessy’ Vegetable Soup
The nutritional yeast and coconut milk give a delightfully 'cheesy' flavour to this fiber rich plant based soup. Also rich in Vitamins A & C, Calcium, Iron, Magnesium, and B vitamins, it is a hearty and healthy choice for any Fall or Winter meal. Having trouble getting the kids to eat soup? In our house we often pour soups over brown rice or quinoa to give the kidlets an easier-to-scoop option. Another variation is to mix in your favorite hot sauce to give this soup a bit of a kick.
| Prep Time | 40 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
- 2 tbsp coconut oil
- 1 large sweet onion peeled & quartered
- 6 cloves fresh garlic peeled
- 7 roma tomatoes
- 1 head celery ends chopped off
- 1-2 cups filtered water *as needed
- 12 cups pumpkin puree
- 1 crown of broccoli diced
- 1 sweet potato peeled & diced
- 2 carrots peeled & diced
- 2 cups canned chickpeas
- 2 cups canned black beans
- 3 cups canned coconut milk
- 1 1/2 cups nutritional yeast
- 3 tsp chili powder
- 3 tsp onion powder
- 3 tsp sea salt
- 2 cups frozen peas
- 2 cups frozen corn
Ingredients
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Instructions
- Combine onion, garlic, tomatoes, celery, and water in a high-speed blender and blend until smooth to create your soup 'stock'.
- In a large stock pot on medium high heat add coconut oil and stock, simmer for 10 minutes.
- Add in all remaining ingredients holding back only the frozen peas and corn, turn burner down to medium low. Cook until sweet potato and carrot are somewhat soft, I like to simmer my soup for around 35-45 minutes (you may need to add a bit more water depending on how thick your pumpkin puree was to prevent the soup from sticking to the pot).
- Stir in frozen peas and corn and allow to thaw and warm (approximately 10 minutes).
- Serve soup topped with black pepper, or serve over rice or quinoa for the aforementioned extra-hearty version.
Recipe Notes
This is one of my more labor intensive whole-food soups, so it is a LARGE batch as I like to do a lot of freezing for quick warm-up meals later on. Feel free to halve the batch to save some chopping time.
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