Ingredients
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For the base:
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2 large onions, diced
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4 cloves of garlic, minced
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1 large rib celery, roughly chopped
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1 medium carrot, peeled and roughly chopped
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1 medium potato, peeled and diced
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1 small butternut squash, cubed (optional)
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1 teaspoon sea salt or more to taste
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1 teaspoon black pepper
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½ cup water
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¼ cup white wine vinegar or apple cider vinegar
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For the sauce:
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¾ cup unsweetened almond milk
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2 tablespoons lemon juice
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½ teaspoon agave nectar or maple syrup
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½ teaspoon sea salt or more to taste
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¼ teaspoon ground black pepper
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For the garnish:
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Chopped fresh parsley or basil leaves
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Shredded dairy-free mozzarella cheese or vegan parmesan (optional)
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Crumbled store-bought vegan parmesan (optional)
Directions
Sub-title: A Rich and Satisfying Vegan Keto Soup Recipe Inspired by Italian Cuisine
Description: This budget-friendly and oil-free creamy cashew parmesan soup is made with simple whole food plant-based ingredients like fresh herbs, garlic, onion, carrots, celery, and seasonal vegetables. It’s gluten-free, grain-free, high in fiber, protein, and healthy fats, kid-friendly, low-carb, nut-free, raw (optional), seasonal, soy-free, spicy, superfood-rich, vegan, and Whole Foods Plant-Based. Plus, it has only 4 easy steps!
Ingredients:
For the base:
2 large onions, diced
4 cloves of garlic, minced
1 large rib celery, roughly chopped
1 medium carrot, peeled and roughly chopped
1 medium potato, peeled and diced
1 small butternut squash, cubed (optional)
1 teaspoon sea salt or more to taste
1 teaspoon black pepper
½ cup water
¼ cup white wine vinegar or apple cider vinegar
For the sauce:
¾ cup unsweetened almond milk
⅓ cup full-fat canned coconut milk
2 tablespoons lemon juice
½ teaspoon agave nectar or maple syrup
½ teaspoon sea salt or more to taste
¼ teaspoon ground black pepper
For the garnish:
Chopped fresh parsley or basil leaves
Shredded dairy-free mozzarella cheese or vegan parmesan (optional)
Crumbled store-bought vegan parmesan (optional)
Instructions:
Step 1: Prepare the base
In a large stockpot over medium heat, sauté the onion, garlic, and celery until softened, about 5 minutes. Add the diced carrot, diced potato, and optional cubed butternut squash. Cook for another minute.
Add the sea salt and black pepper to taste, stir well, cover, and cook for 5 minutes. Uncover and continue cooking, stirring occasionally, until the vegetables are tender, about 10-15 minutes more.
Step 2: Make the sauce
While the vegetable mixture is cooking, prepare the sauce by combining the almond milk, coconut milk, lemon juice, agave nectar, and sea salt in a blender. Blend until smooth.
Step 3: Assemble the soup
Using an immersion blender or transferring the cooked vegetable mixture using a slotted spoon to a Vitamix or other high-speed blender, puree the vegetable mixture until smooth. Alternatively, you can also use a traditional blender in batches.
Return the puréed soup back to the stockpot if using a Vitamix or another container. Add the reheated sauce and mix well. Simmer over low heat for a few minutes to allow the flavors to meld together. Taste and adjust seasoning as desired.
Serve immediately garnished with chopped fresh parsley, shredded dairy-free mozzarella or vegan parmesan (if using), and crumbled store-bought vegan parmesan (if using). Enjoy!
Note: For a spicier version, feel free to increase the amount of red pepper flakes used in the sauce.
Steps
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1
Done
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Step 1: Prepare the base |
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2
Done
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Step 2: Make the sauce |
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3
Done
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Step 3: Assemble the soup |
