Hearty Vegan Vegetable Soup
Servings: 6 servings
This creamy, veggie-loaded soup will warm you up from the inside out. Perfect for chilly winter days, this vegan dish will soon be your new favorite.
- 4 Tbsp olive oil
- 2½ oz baby bella mushrooms chopped
- ½ medium red onion diced
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 1 stalk celery chopped
- 2 medium potatoes scrubbed and diced
- 1 tsp dried thyme
- 1 tsp mushroom powder
- 1 tsp dried dill
- 1 Tbsp paprika
- 3 cups low sodium vegetable broth
- 2 Tbsp low sodium tamari
- 1 Tbsp fresh lemon juice
- 3 Tbsp whole wheat flour
- 1 cup reduced fat coconut cream
- 3 cups baby spinach
- 3 Tbsp fresh parsley chopped
In a stock pot, heat the olive oil over medium heat.
Add the onions and sauté until they are soft and translucent. Then add the carrots, celery, potatoes, and mushrooms.
Add the dill, thyme, and paprika and cook for another 5-10 minutes. Then add the garlic and mushroom powder. and mix well.
Next, add the veggie broth, tamari, and lemon juice and stir well. Bring the pot to a boil before turning the heat down to medium-low to let the soup simmer.
Meanwhile, whisk the whole wheat flour and reduced fat coconut cream together in a small bowl.
After the soup has been simmering for at least five minutes, add the flour/coconut mixture and stir it into the pot. Cook for another 10 minutes or until the veggies are soft and the soup has thickened.
Add the spinach and cook until it wilts. Remove soup from heat and stir in fresh parsley.
Recipe adapted from Little Spice Jar.
Reduced fat coconut cream is the equivalent of half and half. Using coconut cream does not leave a coconut taste.
Calories: 253.8kcal | Carbohydrates: 23.2g | Protein: 4.6g | Fat: 16.8g | Saturated Fat: 8.7g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 352.1mg | Potassium: 746.1mg | Fiber: 3.5g | Sugar: 3.9g