Creamy Vegan Soup (Print Version)
# Ingredients:
01 -
1 medium onion, chopped up small (for soup).
02 -
1 tablespoon of canola oil (for soup).
03 -
2 medium carrots, chopped small.
04 -
2 sticks of celery, diced.
05 -
3 garlic cloves, finely chopped (for soup).
06 -
3 tablespoons plain flour.
07 -
2 cups unsweetened, unflavored plant milk.
08 -
1 can (14 oz) creamy coconut milk.
09 -
1 cup plain water.
10 -
1 medium russet potato, cut into 1-inch chunks.
11 -
3-5 vegetable bullion cubes.
12 -
1/4 cup nutritional yeast.
13 -
1 teaspoon dried thyme.
14 -
2 tablespoons hot sauce with vinegar.
15 -
1 tablespoon yellow mustard.
16 -
1 small onion, finely diced (for crumbles).
17 -
1 tablespoon of canola oil (for crumbles).
18 -
2 garlic cloves, minced (for crumbles).
19 -
2 cups brown lentils, cooked.
20 -
1/2 cup walnuts, finely chopped.
21 -
1 tablespoon of vegan Worcestershire sauce.
22 -
2 tablespoons soy sauce.
23 -
1 teaspoon red wine vinegar.
24 -
1 teaspoon ground cumin.
# Instructions:
01 -
In a big pot, warm the oil. Cook the onion, carrot, and celery for about 10 minutes. Stir in the garlic and flour, then wait a minute.
02 -
Pour in the plant milk, coconut milk, water, potato chunks, bullion cubes, hot sauce, and mustard. Add yeast and thyme too. Let it simmer for 20 minutes.
03 -
Cook the onion and garlic in a pan. Toss in the cooked lentils, chopped walnuts, and seasonings. Let everything cook until the liquid is gone.
04 -
Blend between 1/3 and half of the pot until it’s as thick as you like. Add some salt or pepper if needed.
05 -
Spoon some soup into a bowl, add the lentil crumbles on top, and use any extra toppings you want.
# Notes:
01 -
Lentils can be canned or pre-cooked to save time.
02 -
Use more or less blending to control texture.
03 -
Feel free to pick from a variety of toppings.