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Sunday, October 27, 2013

Seven Veggie delight

Photo and text by LISA KELLY in

It’s time to embrace soup season, and this beautiful, creamy soup does just that. All the vegetables blend together perfectly, and I always feel great when I can get not one, not two, not three but seven major veggies into one dish.

This soup is great with grilled cheese or alongside a creamy mac and cheese dish.

Creamy Autumn Soup

7 cups vegetable broth
Delicata squash, seeded and sliced
Head of broccoli, chopped into florets
Large onion, chopped
2 cups butternut squash, chopped

Large sweet potato, chopped (peel it if you want; I didn’t so I think that’s why I got a darker hue to the soup)
Cup chopped celery
Cup chopped carrot
6 tbsp nutritional yeast
2 tbsp soy-free Earth Balance
4 cloves garlic, minced
1 tsp paprika
1 cayenne pepper, minced
1 tsp sea salt
1/4 tsp black pepper
Pumpkin seeds for garnish

Saute onion, garlic and cayenne pepper in Earth Balance over medium heat for 8 minutes. Add the rest of the vegetables, each type one at a time, cooking for a minute before adding more. Once all vegetables are in, add vegetable broth and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.

Once cooked, remove from heat, add nutritional yeast, paprika, salt and black pepper, and let cool. Blend in batches in a blender until creamy.

Lisa Kelly is the founder and personal chef at 
The Vegan Pact.