One of my favorite things about winter is having simple soups for either a snack or a second meal. While doing this plant based high fat low acid plan, I’ve been making several cream of veggie soups. They’re easy with simple ingredients and take only about thirty minutes total to make. I try to keep my soups a little on the plant based vegan keto high fat side but sometimes they take a different direction.
Before we can make it, we need to make the powdered veggie bouillon. And this is where I took a recipe from another website, and I tweaked them to be something sustainable for my eating plan and palette.
I usually make this in batches every couple of months because it’s nice to have on hand for making these quick soups.
Ultimate Powdered Veggie Bouillon
(original recipe Super Veggie Mom)
Makes 2 1/2 cups
- 2 cups nutritional yeast
- 1/4 cup Himalayan pink salt
- 2 Tablespoons onion powder
- 1 Tablespoon turmeric
- 2 teaspoons dill weed
- 1 teaspoon celery seed
- 3 Tablespoons herbs de Provence
Use 1 teaspoon for each cup of liquid.
Nutrition Facts per 1 teaspoon
- Calories: 10.8
- Total fat: 0.2 grams
- Total carbs: 1.4 grams
- Fiber: 0.7 grams
- Net carbs: 0.7 grams
- Protein: 1.4 grams
My comfort soup this week has been my Thai Cream of Carrot Soup. It’s warming and I can drink it by my favorite mug.
Thai Cream of Carrot Soup
- 5 carrots washed and chopped
- small onion, chopped
- 1 clove garlic sliced
- 2 Tablespoons coconut oil
Sauté until onions are translucent.
- 2 Tablespoons homemade veggie bouillon powder (recipe above)
- 6 cups water (see note)
- 2 teaspoons curry powder
- 1 Tablespoon ginger orange marmalade made with no sugar (St. Dalfour is my favorite)
Bring to a boil. Lower heat to simmer for 20 minutes.
With an immersion blender, blend the soup till a creamy texture.
Serve with a topping of pecans or pumpkin seeds.
Note: If using store bought veggie broth, omit the veggie bouillon powder and water. Use 6 cups broth.
Nutrition Facts per serving
- Calories: 150
- Total fat: 14.7 grams
- Total carbs: 14.9 grams
- Fiber: 3.2 grams
- Net carbs: 11. 7 grams
- Protein: 2.4 grams