Vegan Creamy Golden Vegetable Soup Recipe

Why We Love This Creamy Golden Vegetable Soup

This Creamy Golden Vegetable Soup is creamy (obviously), delicious and happens to be vegan and gluten-free! Don’t you just love to find a recipe that is as good-tasting as it is good for you? I know I do! This rich soup is so tasty and satisfying you may not believe it is good for you. We all know the thought that if it is nutritious, it can’t possibly taste that great. We also know its evil twin… The thought that if it is savory, decadent or extremely delicious, it must be bad for you. I am here to help you change that thinking. These ideas are total misnomers and poor excuses not to take care of your nutritional needs. (Oops.. Did I get on my soap box for a minute there?) Your picky eaters need not know what wonderful nutrient-giving ingredients are contained in Vegan Creamy Golden Vegetable Soup. After all, it is puréed with an immersion blender, so they won’t be able to pick out anything.

Ingredients You Need

This soup is packed with 11 vegetables and herbs, nutritious spices, and a not-so-secret vegan food flavor enhancers that gives everything a delicious boost. Here’s everything needed to make this fabulous good-and-good-for-you recipe:

Olive oil – or other high-heat and neutral tasting oil, like avocado or canola oil Celery – chopped Carrots – peeled and grated Zucchini – chopped Broccoli – chopped Cauliflower – chopped Potatoes – russets or yellow potatoes, peeled and chopped White beans – drained Vegetable stock – store bought or homemade Bay leaf – to flavor the soup, but should be discarded before blending Spices – ground turmeric, smoked paprika, cayenne pepper (optional), salt Nutritional yeast – adds lots of vitamins and fiber, and provides a nutty-cheesy flavor as well

How to Make Creamy Vegan Vegetable Soup

Prep the veggies and saute the onions, garlic, and celery in oil over medium heat in a large pot. Next add the remaining vegetables and drained white beans. Pour in the liquid and give it all a good stir. Bring the soup to a boil, reduce to a simmer, and cook for about 20 minutes. Then stir in the nutritional yeast, and continue simmering for several more minutes. Turn off the heat and move the pot from the burner. Take out the bay leaf. Then use an immersion blender to carefully purée the soup until perfectly rich and silky. Taste, and add salt and pepper as needed.

Recipe Variations and Tips

Feel free to add or omit veggies to your liking. You can swap zucchini with yellow summer squash, add peas, and sub white or yellow potatoes with nutrient-dense sweet potatoes. Don’t try to totally nix potatoes though, as this is what makes the soup ultra creamy without dairy. Reduce the amount of sodium in the vegan soup recipe by rinsing the white beans, using a low sodium variety of beans and/or use a low sodium vegetable broth. I highly recommend that you use nutritional yeast for a light cheese-like flavor. However, you can leave it out if you prefer. The chopping and shredding of veggies has a dual purpose: They cook much more quickly when cut to smaller bits. The soup will be easier to blend together. Save your vegetable scraps for the next batch of homemade vegetable stock! No immersion blender? No problem! Make this creamy soup in a standard standing blender. But note that you either need a heat-resistant blender or you need to cool the soup enough to safely blend. I suggest working in batches, and then reheating the soup over low heat before serving.