A soup is a great thing to make with your excess vegetables and herbs after Thanksgiving. Try our vegan and gluten-free leftover soup, an excellent idea to reduce household food waste.
A soup is a great thing to make with your excess vegetables and herbs after Thanksgiving. Try our vegan and gluten-free leftover soup, an excellent idea to reduce household food waste.
Ingredients
7 OZ / 200 G carrot
5.5 OZ / 150 G celery
5.5 OZ / 150 G yellow onion
7 OZ / 200 G brussels sprouts
2 TBSP nutritional yeast
0.5 OZ / 15 G fresh sage
0.5 OZ / 15 G fresh thyme
2 TBSP olive oil
26.5 OZ / 750 ML vegetable broth
7 OZ / 200 G parsnips
2 OZ / 50 G cherry tomato
1 TSP salt
1 PINCH pepper
Directions
Peel the carrot, parsnip and celery then roughly chop them. Peel and quarter your onion, then cut the brussels sprouts in half.
Add your parsnip, carrot, celery, onion, sage and thyme to the mixing bowl. Chop your vegetables for 10 seconds / speed 5. Scrape down the sides of the mixing bowl.
Add your olive oil to the mixing bowl. Sauté your vegetables for 14 minutes / 265°F|130°C. Scrape down the sides of the mixing bowl.
Add your stock, cherry tomatoes, brussels sprouts, nutritional yeast, salt and pepper to the mixing bowl. Cook your soup for 25 minutes / 230°F|110°C / speed 1 / stir. Adjust the seasoning and serve hot.
Enjoy your soup!
Recipe Note
TIPS:
Use one teaspoon of miso paste in this soup for a Southeast Asian twist.
You can also add any leftover sweet potatoes or pumpkin to the soup.
