Golden Vegetable Soup
Watercress-Grapefruit Salad
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Ingredients
- 1 cup chopped onion
- 5 cloves garlic, minced
- 2 Tbsp olive oil
- 2 (13-oz) pkg peeled, cubed butternut squash
- 3 golden beets, peeled and chopped
- 3 carrots, peeled and chopped
- 1 Yukon Gold potato, peeled and chopped
- 2 (32-oz) cartons low-sodium vegetable broth
- 1 (15.5-oz) can cannellini beans, drained and rinsed
- 3 Tbsp nutritional yeast
- 6 Tbsp vegan sour cream
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, beans, and nutritional yeast; bring to a boil. Reduce heat to medium, and simmer 25 minutes or until vegetables are very tender. Remove from heat; 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. Stir in sour cream. If desired, season with salt and pepper to taste.
Side Dish Ingredients
- 2 (6-oz) pkg watercress
- 2 Ruby Red grapefruits, peeled and sectioned
- 2 clementines, peeled and sectioned
- 1 cup fresh flat-leaf parsley leaves
- ⅓ cup thinly sliced red onion
- ¼ cup vegan olive oil vinaigrette
- ½ cup sliced almonds
Side Dish Instructions
- Gently toss together first 6 ingredients in a large bowl; sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
279
|
162
|
441
|
| Fat (g) | 8 | 10 | 18 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 10 | 4 | 14 |
| Carb (g) | 47 | 17 | 64 |
| Fiber (g) | 13 | 4 | 17 |
| Sodium (mg) | 360 | 86 | 446 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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