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For the best results, choose one "star" vegetable and no more than 3 supporting ones to prevent the flavors from getting muddy—go green with a mixture of broccoli stems, cauliflower leaves and core, wilted kale and spinach, or get a beta carotene boost with leftover winter squash, wrinkly carrots and a parsnip. The addition of potato (perhaps an old one that's growing roots?) and a scoop of oats give the soup a luxurious mouthfeel without cream, while lemon juice brightens the flavor.

EatingWell Magazine, April 2022

Gallery

Credit: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie

Recipe Summary

active:
20 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add vegetables, broth, potato, oats, salt and bay leaf. Bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the vegetables smash easily when pressed against the side of the pot, 30 to 40 minutes.

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  • Discard the bay leaf. Puree the soup in the pot with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Add lemon juice, nutmeg, cayenne and pepper. Thin with additional broth, if desired. Garnish with herbs and cheese (or nutritional yeast), if desired.

To make ahead

Refrigerate for up to 5 days.

Nutrition Facts

1 1/2 cups
235 calories; protein 9g; carbohydrates 34g; dietary fiber 8g; sugars 7g; fat 9g; saturated fat 1g; mono fat 6g; poly fat 1g; vitamin a iu 7898IU; vitamin c 158mg; vitamin e iu 3IU; folate 171mg; vitamin k 410mg; sodium 490mg; calcium 148mg; iron 3mg; magnesium 75mg; potassium 957mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; vitamin b6 1mg.
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