Golden Winter Vegetable Soup
Baby Greens Salad and Crackers
Ingredients
- 1 cup chopped onion
- 5 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (12-oz) pkg peeled, cubed butternut squash
- 3 golden beets, peeled and chopped
- 4 carrots, peeled and chopped
- 1 Yukon Gold potato, peeled and chopped
- 2 (32-oz) cartons vegetable broth
- 1 Tbsp nutritional yeast
- 6 Tbsp vegan sour cream
- ¼ cup chopped fresh flat-leaf parsley
Instructions
- Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 4 minutes. Stir in squash, beets, carrots, and potato; sauté 5 minutes.
- Add broth and nutritional yeast; bring to a boil. Reduce heat to medium, and simmer 25 minutes or until vegetables are very tender.
- Remove from heat, and let stand 10 minutes. Puree soup using an immersion blender or in batches in a blender with center of lid removed so heat can escape.
- Season with salt and pepper to taste. Serve with sour cream and parsley.
Side Dish Ingredients
- 1½ Tbsp olive oil
- 1 Tbsp fresh lemon juice
- 1 clove garlic, minced
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby chard, spinach, and arugula greens blend
- 1 pint grape tomatoes
- 1 (8-oz) pkg brown rice and multi-seed crackers
Side Dish Instructions
- Whisk together oil, lemon juice, garlic, oregano, salt, and pepper in a large bowl.
- Add greens and tomatoes, and toss. Serve with crackers.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
