Cuisines: Vegan, WFPB, French
Courses: Lunch, Dinner
Keywords: Soup, Thanksgiving, Christmas, Nut Free Option, Oil Free, Dairy Free, Gluten Free, Low Fat
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9.2g||14%|
|Saturated Fat 1.9g||9%|
|Trans Fat 0g|
|Total Carbohydrate 21.8g||7%|
|Dietary Fiber 4.6g||18%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
If you need to make this nut-free, check your vegan butter's ingredients to ensure it doesn't include nuts. Nut substitutions (1/2 cup each, or to your liking):
* Sunflower seeds, soaked
* Cooked white beans
* Plant-based yogurt
* Plant-based sour cream
* Plant-based creamer (plain unsweetened)
You can also use white beans or plant-based yogurt for a low fat soup. A few plant-based sour creams may also work for you (check labels).
Since you'll be blending everything after cooking, you don't need to be too particular about how you chop your leeks and parsnips.
However, stand blenders often make smoother soups than immersible blenders. So if you're using an immersible blender, you may get better results from chopping the veggies into smaller pieces, as well as using pre-made cashew cream.
For metric measurements, I've used the closest conversion, rounded up or down as needed. If you're buying something packaged, it's fine to use your standard equivalent, like 500 g of parsnips rather than 454 g. Because what's the point of having a tiny bit of parsnip left over?
Sodium amounts can vary quite a lot depending on the specific broth and vegan butter you use. To keep sodium levels low, choose a low sodium broth or make your own.