Creamy Vegetable Soup

Soup is the worlds best comfort food. Especially on cool nights. Here in Upstate New York it’s starting to get a bit chilly at night, so this creamy, of course vegan, vegetable soup hit the spot. I hope you enjoy.

Prep Time: 15 mins

Cook Time: 60 mins

Total Time: 75 mins

Ingredients

Dry Ingredients:

• 1/2 tsp Pepper

• 1 TBSP Salt

• 1/2 C Whole Wheat Unbleached Flour 

Liquid Ingredients:

• 1 Container Vegetable Stock 

• Vegetable Oil (as needed for roux)

Produce:

• 1 Bell Pepper Chopped

• 1/2 Sweet Onion Cut Into Strips 

• 3 Full Stock of Broccoli Cut Bite Sized 

• 4 Cloves Garlic minced 

• 2 Carrots Peeled and Sliced Thinly 

∙ 1 Cup Corn

Instructions:

1. After all your produce is cut, combine it all into a large pot with your vegetable broth of choice.

2. Cover and simmer on low heat for about 45 mins.

3. Make roux to the consistency of peanut butter.

4. Add roux to your broth and vegetable mixture and heat to a boil. 

5. Reduce heat and simmer for another 10 mins, stirring occasionally.

6. Toast your choice of bread, and serve.