Creamy Vegan Soup (Print Version)
# Ingredients:
01 -
1 medium onion, chopped (for soup).
02 -
1 tablespoon canola oil (to start soup).
03 -
2 celery stalks, medium, chopped up.
04 -
2 medium carrots, chopped into small bits.
05 -
3 garlic cloves, crushed (for soup).
06 -
3 tablespoons all-purpose flour (to thicken).
07 -
1 can (14-ounce) full-fat coconut milk.
08 -
2 cups plain, unsweetened non-dairy milk.
09 -
1 cup plain water.
10 -
1 russet potato, medium size, cut into chunks.
11 -
3 to 5 cubes of veggie bullion.
12 -
1/4 cup nutritional yeast flakes (adds flavor).
13 -
2 tablespoons hot sauce with vinegar.
14 -
1 tablespoon yellow mustard (adds tang).
15 -
1 teaspoon dried thyme.
16 -
1 small onion, chopped (for crumbles).
17 -
1 tablespoon canola oil (for toppings).
18 -
2 garlic cloves, crushed or minced (for toppings).
19 -
2 cups brown lentils, cooked.
20 -
1/2 cup walnuts, chopped finely.
21 -
2 tablespoons soy sauce (saltiness).
22 -
1 tablespoon vegan Worcestershire sauce.
23 -
1 teaspoon cumin powder.
24 -
1 teaspoon red wine vinegar.
# Instructions:
01 -
Warm oil in a big pot. Toss in onion, carrot, and celery, cook for about 10 minutes. Stir in garlic and flour, cook briefly.
02 -
Pour in the nondairy milk, coconut milk, water, potatoes, bullion, yeast flakes, hot sauce, mustard, and thyme. Let it gently bubble for 20 minutes.
03 -
Cook onion and garlic in oil. Mix in lentils, walnuts, and spices. Cook until any liquids are gone.
04 -
Blend a portion of the soup (about one-third to half) until it's creamy. Adjust seasoning to your liking.
05 -
Spoon soup into bowls, top with the lentil mixture, and add any extras you like.
# Notes:
01 -
Cook lentils earlier or use pre-cooked ones from a can.
02 -
Choose how much soup to blend based on texture you want.
03 -
Get creative with toppings of your choice.