This Epic Creamy Vegetable Soup recipe is SOUP-ERB

By Yeung Man Cooking · 50 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Blend the cashews with 3 cups of water in a high-powered blender until liquid and smooth; if you have no high-powered blender, soak the cashews in water overnight instead.
3. Cut the broccoli into bite-sized pieces and slice the mushrooms and sausages. Put them in a large bowl and toss with a drizzle of avocado oil.
4. Spread the tossed vegetables on a parchment-lined baking tray and roast for 25 to 30 minutes.
5. Finely chop the onion, garlic, celery and carrot, and dice the red bell pepper.
6. Heat a stockpot over medium-high heat. Add 2 tablespoons of avocado oil, then the onion and garlic, and sauté for 6 to 7 minutes.
7. Season with salt and pepper. Add the dried oregano, celery and carrot, and sauté a few more minutes.
8. Add the red bell pepper and sauté for another minute. Pour in the 1 L of water or unsalted vegetable stock, add the nutritional yeast and stir.
9. Turn the heat up and bring to a boil, then turn off the heat. Add the roasted vegetables and pour in the cashew cream while stirring.
10. Add the corn, set the heat to medium and warm the soup for a few minutes.
11. Serve in bowls and top with a dollop of pesto if desired.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionCarrotBell pepperMushroomCelerySweet cornCashew