1
Super easy Fairly cheap
Jayla's Garden Veggie Soup
Jayla's Garden...
A rich, blended vegetable soup with roasted garlic, fresh garden veggies, and savory herbs.  
  • Preparation 10m
  • Cook time 1h
  • Wait time 30m

Ingredients:
Vegetable Oil, Chicken Broth, Nutritional Yeast, Ground Black Pepper, Salt, Accent, Accent, Italian Seasoning, Basil Paste, Minced Garlic, Celery Stick, Sunset Bell Pepper, Zucchini, Baby Carrots
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Jayla's Garden Veggie Soup

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Jayla's Garden Veggie Soup
Seasons December November October September January
Cuisine Type American

Ingredients

For 6 Serving(s)

Soup

3 tbsp Vegetable Oil
6 cup Chicken Broth
3 tbsp Nutritional Yeast
0.5 tbsp Ground Black Pepper
0.5 tbsp Salt
2 tbsp Accent
2 tbsp Accent
2 tbsp Italian Seasoning
2 tbsp Basil Paste
2 tbsp Minced Garlic
3 Celery Stick
2 Sunset Bell Pepper
2 Zucchini
0.25 lb Baby Carrots

Jayla's Garden Veggie Soup Directions

  1. Prep:
  2. Roughly Chop All Vegetables

    3. Instructions

    2. Roast the Garlic
      In a soup pot, heat a few tablespoons of vegetable oil. Add 2 tablespoons of garlic and roast gently until golden and fragrant. Don’t let it burn.

    4. Simmer the Vegetables
      Add the carrots, zucchini, bell peppers, and celery to the pot.
      Pour in 1½ boxes of chicken broth.
      Stir in basil paste, Italian seasoning, salt, pepper, and 1 tablespoon of Accent.
      Bring to a boil, then reduce to a simmer. Cook until all the vegetables are tender and soft (about 20–30 minutes).

    6. Blend
      Use a strainer to remove vegetables from the broth. Transfer the veggies to a blender and blend in batches until smooth.

    8. Recombine & Finish
      Return the blended veggies to the pot with the reserved broth.
      Stir in 3 tablespoons of nutritional yeast and the remaining 1 tablespoon of Accent.
      Adjust salt and seasoning to taste.

    10. Serve
      Warm gently if needed. Serve hot with crusty bread, seeds, or a drizzle of olive oil.
  3.  

Notes

This soup is perfect for sipping, which is what I did immediately after cooking. I just put it into a big mug and sipped. Later, I would dip rolls and crunchy bread into it as well.  A perfectly light soup, with a vibrant color, a smooth, silky texture, and a light “cheesy” flavor from the nutritional yeast.

Nutrition facts

Serving size 1 cup lactose free

Per Serving

Kcal: 142 kcal
Fibers (g): 4g
Sodium (mg): 250mg
Carbs: 14g
Sugar (g): 6g
Fat: 9g
Saturated fat (g): 1g
Proteins: 4g

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