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Even More Warming Soups for Cool Weather

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Light Garden Vegetable Soup
serves 4–5

1 medium onion, diced
2 cups carrots, sliced
2 cups cauliflower flowerets
3 roma tomatoes, cubed
3 cups water
3–4 Tbsp. tamari or substitute
1 tsp. dill weed
1 cup green peas (optional)
1/2 Tbsp. vegetable bouillon
2 Tbsp. nutritional yeast
1 Tbsp. miso (blonde)
1 tsp. herb salt such as Herbamare
1 tsp. onion powder
1 tsp. dried oregano
2–3 cups zucchini, sliced in half rounds

1. In a large pot, sauté onion in a little oil or water, then add carrots and cauliflower. When almost soft, add the tomatoes. Cover and simmer until soft.
2. In a blender, blend 2 1/2 cups of the cooked vegetables with remaining ingredients, except zucchini and peas. Blend well and pour back into the soup pot. Add zucchini and peas, and cook for 15 minutes. Add more water for a thinner soup.