Ingredients

The following ingredients have 4 Servings
  • 1 cup yellow onion, diced
  • ½ cup celery ribs, diced
  • ½ cup carrots, grated
  • 1 medium zucchini, peeled, diced *
  • 2 Tablespoon minced garlic
  • 1 Tablespoon GF flour (or flour of choice) *
  • 10 oz. Russet potatoes, peeled, fine dice *
  • ½ cup corn
  • 1 cup vegetable broth *
  • 1 cup water
  • 1 Tablespoon miso
  • ¼ cup unsweetened plain plant milk 
  • ½ cup vegetable broth *
  • 1 cup water *
  • ¼ cup nutritional yeast
  • 1 Tablespoon tamari
  • 2 teaspoons ume plum vinegar
  • 2 cups Russet potatoes, peeled, cubed *
  • 16 oz. frozen mixed vegetables *
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons dried minced onion flakes
  • 1 bay leaf
  • 1 ½ teaspoons dried crushed thyme leaves
  • 1/8 teaspoon ground rosemary *
  • ¼ teaspoon dried ground mustard powder
  • ¼ teaspoon dried oregano
  • 1/8 teaspoon dried rubbed sage
  • 1 teaspoon dried parsley
  • ½ teaspoon sweet paprika
  • 1 ¼ teaspoon sea salt (+/- to taste) *
  • ¼ teaspoon black pepper
  • Chopped flat leaf parsley or microgreens
  • Vegan Parmesan Cheese

Instruction

  • Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  • In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the diced onions, celery, grated carrot and zucchini; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.  Add a tablespoon or so of vegetable broth or water if they start to stick and/or to prevent burning.
  • Add the minced garlic and flour, sauté for one minute, stirring constantly, then add all the remaining Cream Broth Ingredients, bring to a boil, cover with a lid, then lower to a simmer.  Simmer for 15 to 20 minutes, until the potatoes and veggies and very tender, stirring occasionally.
  • Once the potatoes and veggies are very tender, remove the pot from the stove, set aside to slightly cool, then puree in a high-speed blender until smooth, then return to the pot, taste test for seasoning, then add Spice/Herb mix and all the Additional Soup Ingredients, and simmer for 20 to 30 minutes or until the potatoes are tender.
  • Remove the bay leaf and serve topped with chopped fresh parsley and Vegan Parmesan Cheese or your favorite toppings and/or with our Quinoa Flatbread.