No one will believe this velvety soup is great for a diet. Loaded with vitamins and fiber, this soup is brimming with fresh flavors and easy to make. For a vegan version, simply substitute the butter with olive oil and omit the sour cream or yogurt garnish. —sally Uhlmann
clove garlic, chopped
stalks celery, chopped
salt and pepper
red chili pepper flakes
Each: stemmed and chopped broccoli, cauliflower, and Romanesco
2 1/2 cups
1 1/2 cups
unsweetened almond milk
vegetable bullion cube
dollop of yogurt or sour cream to serve
sprinkle of smoked paprika to serve
In This Recipe
Melt butter in a stock pot. Add onion, garlic, celery, mushrooms, salt and pepper, and red chili pepper flakes. Saute over low to medium heat until onion is translucent, about 10 minutes. Stir as needed.
Add remaining ingredients except for sour cream or yogurt, and paprika. Bring to a boil, then reduce heat so it simmers and cook until vegetables are fall-apart tender, about 20 minutes. Remove from heat.
Carefully puree soup in a blender until creamy smooth. Taste and adjust seasonings. Serve warm, garnished with sour cream or yogurt and a sprinkle of papriks.