Description
I found this soup on the internet on a vegan website. It's vegan, fat free and low in calories. I've modified it a bit. The original recipe included 1/3 cup small pasta and 1 tsp mellow miso. Nutritional yeast is pretty strong so novices should add 1/2 the amount and taste the soup first.
Ingredients
- Onion
- Carrot
- Celery
- Vegetable Stock
- Butter Beans
- Swiss Chard
- Corn
- Turmeric
- Nutritional Yeast Flakes
- Salt & Freshly Ground Black Pepper
Instructions
- In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 t water for 3 minutes to soften
- Meanwhile, in a food processor or blender, place the butter beans and 1 / 2 cup of the remaining amount of water, and process until smooth and creamy
- Add the pureed mixture, the remaining approximately 2 cups stock, swiss chard, corn, and turmeric
- Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender
- Add the nutritional yeast flakes during the last two minutes of simmering time
- Taste and season with salt and freshly ground pepper, as needed