Silky smooth and bursting with 7 different vegetables, this soup will keep you feeling great all fall and winter long.
- 1 tablespoon extra virgin olive oil
- 2-3 cups chopped sweet onion (from 1 large onion)
- 3 large garlic cloves, minced
- 1 cup chopped celery (from 2-3 stalks)
- 1 heaping cup peeled and chopped carrots (from 2 small carrots)
- 6 packed cups broccoli florets (from 1 large bunch broccoli)
- 2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
- 1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
- 6 cups vegetable broth
- 5 tablespoons nutritional yeast
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon cinnamon (optional)
- Salt and pepper, to taste (I used about 1 teaspoon salt)
- For serving: toasted Pepita seeds, a pinch of cinnamon or smoked paprika, and toasted bread
- Grab a very large pot (about 6.5 qt) with a lid and set aside.
- Add the onion and garlic with the oil into the pot and saute over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
- Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saute over medium heat, stirring every once and a while so it doesn’t stick to the bottom.
- Cover the pot with a lid and cook the vegetables for 4-5 minutes, reducing heat if necessary.
- Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10-15 minutes, until the squash and potato are fork tender.
- Turn off heat and remove lid. Allow the soup to cool slightly for at least 10-20 minutes. After cooling, carefully scoop the soup into a blender (you’ll have to do this in a few batches) and add in the nutritional yeast, optional cayenne, and cinnamon. Carefully blend the mixture with the lid ajar (to allow heat to escape) starting at a low speed and increasing the speed until smooth. Season with salt and pepper. Transfer pureed soup into another bowl or jar and repeat this step for the remaining soup.
- Pour all of the pureed soup back into the original pot and stir to combine the seasonings. Adjust salt and pepper to taste.
- Ladle into bowls. Garnish with toasted pumpkin or Pepita seeds and a sprinkle of cinnamon or smoked paprika. Serve with toasted bread or croutons.
- Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. It should stay fresh for a week in the fridge and it can probably be frozen too.
Adopted from http://ohsheglows.com/