Blended Veggie Soup
Soup season is almost among us! If you’re excited like we are, you know that cold weather means warm vegetable soup! We made 2 different kinds this past weekend… Blended Vegetable and Creamy Mushroom. This is something Nicole likes to make often as meal prep and then freezes some for the future. You can find the Blended Veggie below and the Vegan Cream of Mushroom one here. Enjoy!
Ingredients
- 2, 8 oz packet mushrooms
- 8 large cloves garlic
- 1 large purple onion
- 2 stocks of celery
- 2 large jalapeños (or mild peppers if you don’t prefer spicy)
- 1 head of Kale
- ½ cup Nutritional Yeast
- 1 tsp Paprika
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Oregano
Directions:
- Start by adding a splash of water to mushrooms in a large pot on medium heat
- Chop garlic up, set aside and let sit for 10 minutes
- Chop up onion and add into mushrooms
- Add the garlic to the onions and mushrooms
- Cut up celery, and set aside
- Cut up Jalapeños (you can take the seeds out of the jalapeños to make it less spicy)
- After the mushrooms, onions, and garlic have been cooked to your liking add celery and jalapenos
- Fill up the pot with water (about 60 ounces)
- Cook for about 45 minutes on medium heat
- Add Kale to the pot and continue cooking for 15 minutes of cooking
- Let cool and blend using an immersion blender.
- While blending, start adding spices (nutritional yeast, paprika, rosemary, thyme, and oregano!)
- Wa La 🙂
You can use an immersion blender, or put the soup into any high-speed blender that you have 🙂
