Vegan Autumn Vegetable Pureed Soup

A minimalist dining table with a bowl of creamy vegan autumn vegetable soup, topped with pumpkin seeds, a metal spoon, and a folded napkin, in soft lighting.
Vegan Autumn Vegetable Pureed Soup

Introduction

Embark on a culinary journey with this heartwarming vegan pureed soup, designed to soothe and satisfy with every spoonful. This dish combines the rich flavors and comforting textures of autumn vegetables, making it perfect for a cozy lunch.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and sliced
  • 1 apple, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
  • 1 cup coconut milk
  • Pumpkin seeds for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
  3. Mix in the sweet potato, carrots, and apple, cooking for a few more minutes.
  4. Pour in the vegetable broth, bring the mixture to a boil, then reduce to a simmer.
  5. Add the fresh thyme, salt, and pepper, and let simmer for about 20 minutes or until the vegetables are tender.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the coconut milk and heat through.
  8. Serve hot, garnished with pumpkin seeds.

Enjoy this delightful pureed soup as a warming lunch that comforts and nourishes. It's a vegan delight that brings out the best in seasonal vegetables, crafted with care and culinary passion.

Hiroshi

Additional Information
NutritionfactsCalories: 200 per serving, Fat: 9g, Carbohydrates: 28g, Protein: 3g 
Preparation Time45 minutes 
Allergy InformationPossible allergens include coconut