Spring Vegetable Soup
A low calorie but high fiber soup that combines seasonal broccoli, asparagus, leek and mushroom, it's filled with spring goodness. Inspired by the first soup I made in my Vitamix, Broccoli "Cheese" Soup, I added extra veggies to make it extra. This recipe uses Vitamix's Vegan Parmesan, link below, so delicious! Feel free to use regular parmesan, still nutritiously full of protein.
Servings: 4
Calories: 150kcal
Ingredients
- 2 cups broccoli florets
- 2 cups asparagus chopped into 1-inch pieces, tips reserved
- 3-4 cups vegetable broth (depending on if you want it thinner or thicker) or vegan bone broth (see link below)
- 1 leek slit lengthwise and washed, then sliced thinly
- 1 cup cremini mushrooms sliced
- ¾ cup vegan parmesan cheese if using, or use regular grated parmesan
- salt & pepper
Instructions
- Steam the broccoli and asparagus until al dente, about 7 minutes. Set aside.
- Sauté asparagus tips and mushrooms in olive oil on medium high heat until tender, about 7 minutes. Remove to a dish and set aside., add a little steamed broccoli to the mix.
- In same pan sauté leeks until soft, 7 minutes. Add a few spoonful's to the reserved mushroom mixture.
- Add vegetable broth, steamed broccoli & asparagus, leeks, and vegan parmesan to a high powered blender and blend until smooth. Or add to a stockpot and use an immersion blender. Heat until warm. Salt and pepper to taste.
- To serve, either stir in reserved mushroom mixture, or top bowls with a spoonful or two of reserved mixture and add a sprinkle of parmesan, whichever version you are using. Enjoy!
Notes
Vitamix Vegan Parmesan Cheese
The nutritional yeast in the Vegan Parm adds B vitamins.
Vegan Bone Broth from Organic Pharmer.
Calories: 150 Protein: 9 g Carbs: 12 g Fat: 7 Fiber: 3 g