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Prep time
10 minutes
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Cook time
30 minutes
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Serves
8 cups
Author Notes
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
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Ingredients
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1 tablespoon
butter
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1
onion
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1
clove garlic, chopped
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2
stalks celery, chopped
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4
mushrooms, chopped
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1/2 teaspoon
salt and pepper
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1/4 teaspoon
red chili pepper flakes
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3 cups
baby spinach
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2 cups
Each: stemmed and chopped broccoli, cauliflower, and Romanesco
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2 1/2 cups
water
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1 1/2 cups
unsweetened almond milk
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1
vegetable bullion cube
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dollop of yogurt or sour cream to serve
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sprinkle of smoked paprika to serve
Directions
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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.
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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.
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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.
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