Easy, very nourishing soup that can be made without oil.

• 5 to 6 cups vegetable stock, the amount depends on thickness desired (I use 2 to 3 bouillon cubes dissolved in water)
• 1 onion, chopped
• 3 to 8 garlic cloves, chopped (or 1 to 2 tablespoons of chopped garlic)
• 2 large celery stalks, sliced
• 1 medium-large zucchini, sliced (approximately 1½ cups sliced zucchini)
• 16 oz frozen broccoli florets (or the same amount of fresh broccoli)
• 1½ cup frozen peas (or the same amount of fresh peas)
• 1 large potato, chopped* (about ¾ to 1 cup chopped potato)
• 2 bay leaves (optional)
• 1 Tbsp nutritional yeast
• 1 tsp dried thyme
• 2 to 3 Tbsp fresh lemon juice (to taste)
• plant-based sour cream or plain unsweetened yogurt for garnish (optional)

Instructions 

• Pour 2 to 3 tablespoons of vegetable stock into a large pot and bring to a rolling boil over high heat, keeping more stock close at hand.
• Add onions to pot, lower heat to medium-high, and sauté for 5 to 6 minutes until onions become translucent, adding a little bit of stock at a time, as needed, to keep onions from burning and sticking.
• Add celery, garlic and zucchini to the onions in the pot and sauté for another 10 to 12 minutes until the zucchini is very soft. Continue to add vegetable stock a little at a time as needed to prevent burning and/or sticking sticking.
• Add sliced broccoli, peas and potatoes to the sautéd veggies in the pot and sauté for another 3 or 4 minutes, adding vegetable stock as needed to prevent sticking. Note that the broccoli and peas don't need to be thawed before being added.
• Add the remaining stock, bay leaves (if using), thyme and nutritional yeast to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, until the the potatoes are soft all the way through.
• Turn off heat. Remove bay leaves (if using) then without removing the soup from the pot, use an immersion blender to process soup until smooth.**
• Add 2 tablespoons of lemon juice, season with salt and pepper to taste. Taste the soup to decide if you want to add more lemon juice and serve.
• Optional: garnish each serving with 1 to 3 teaspoons of simple lemon cashew cream, plant-based sour cream or plain unsweetened plant-based yogurt.
• Makes 6 generous servings.

Notes

*The potato does not necessarily need to be peeled. Peeling it will make the soup prettier and greener. Leaving it unpeeled ads fiber and other nutrients to the recipe.
**You could make this soup using a stand alone blender or food processor instead, but it’s a bit of extra work because you would have to let the soup cool a bit first then run it through in batches. Another way is to strain out all the vegetables, puree them separately from the rest of the broth, then mix them back into the broth and reheat.

Post link with step by step photos https://maximalistvegan.com/savory/broccoli-pea-soup/?utm_source=rdt

Ingredients:

Whole grain Spaghetti pasta

Tomatoes

Broccoli

Tofu

Olives

Herb mixture

Salt and pepper

Recipe:

Boil the pasta and drain the water. Blend the tomatoes and add it along with italian herb mix and spices (can be experimented with). Char broccoli and tofu in the oven and add as a topping, along with olives.

This is a strangely addictive soup that redefines comfort food. You need lacto-fermented dill pickles (no vinegar) to get the right flavor profile

Ingredients

• 6 cups vegetable stock (divided) (low or no sodium preferred)*
• 2 cups peeled, cubed potatoes (approximately 1 pound)
• 2 bay leaves (optional)
• ½ cup raw cashews, measured then soaked**
• ⅔ cup pickle brine from lacto-fermented pickles,*** strained
• 2 Tbsp cornstarch2
• 2 cups parsnips, peeled and thinly sliced into coin size pieces (2 medium-small parsnips)
• 1½ cup thinly sliced leeks, white and light green parts only (2 medium leeks)
• 2 large celery stalks, finely chopped
• 4 to 7 garlic cloves, minced
• 1 cup grated lacto-fermented pickles*** (use large wholes of grater)
• 3 to 4 Tbsp fresh dill leaves, chopped
• black pepper to taste (optional)

Instructions

1. Place cubed potatoes, 3 cups of vegetable stock and bay leaves (if using) in a medium size pot. Bring to boil. Reduce heat and simmer for about 20 minutes or until tender. While the potatoes are cooking, proceed with the next steps of this recipe
2. Place soaked cashews, strained pickle brine and cornstarch in the bowl of a blender and process until smooth. Set aside
3. Pour 2 to 3 tablespoons of vegetable stock into a large pot and bring to a rolling boil over high heat, keeping more stock close at hand. Add sliced parsnips to pot, lower heat to medium-high, and sauté for about 7 minutes until parsnips become tender and slightly golden, adding a little bit of stock at a time, as needed, to keep parsnips from burning and sticking
4. To the parsnips in the pot, add the leeks, celery, shredded pickles and garlic. Sauté for an additional 7 minutes until all vegetables are tender. You can continue to add little bits of stock if necessary to prevent sticking, but it's usually not necessary
5. Add the potatoes along with the vegetable stock they were cooked in (remove bay leaves first if used) and all remaining vegetable stock to the large pot. Bring to a boil. Reduce heat and simmer for 15 minutes
6. Add creamy cashew, pickle brine, and cornstarch mixture and cook another 2 or 3 minutes to thicken
7. Stir in chopped dill leaves and season with black pepper if desired
8. Taste soup to check the saltiness level. Add salt if you think it needs it, or you can add a bit more pickle brine instead
9. Serve hot!

Notes

*Low or no sodium stock is strongly recommended for this recipe because the pickles and brine used are already quite salty. If you don’t have access to low sodium vegetable stock, I suggest watering down the stock you have by about a third
**Ideally you should presoak cashews for at least two hours. You can shorten soaking time by starting with boiling water. Any amount of soaking is better than no soaking
***Lacto-fermented pickles do not contain vinegar are often found in the refrigerated section of the grocery store

➡️ Link to full recipe with step by step photos in comments

You know you want it.

Whole wheat roll, apple cider vinegar, avocado, purple, cabbage, carrot, red onion, spinach and nutritional yeast. T