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Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Active Time:20 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1mediumonion, chopped3clovesgarlic, chopped6cupschopped raw vegetables4cupslow-sodium vegetable broth, plus more if needed1mediumpotatoorwhite sweet potato (8 ounces), chopped½cupold-fashioned rolled oats½teaspoonsalt1bay leaf1tablespoonlemon juice½teaspoonfreshly grated nutmeg⅛teaspooncayenne pepper⅛teaspoonground pepperChopped fresh herbs, such as basil, dilland/orparsley, for garnishGrated Parmesan cheeseornutritional yeast for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1mediumonion, chopped
3clovesgarlic, chopped
6cupschopped raw vegetables
4cupslow-sodium vegetable broth, plus more if needed
1mediumpotatoorwhite sweet potato (8 ounces), chopped
½cupold-fashioned rolled oats
½teaspoonsalt
1bay leaf
1tablespoonlemon juice
½teaspoonfreshly grated nutmeg
⅛teaspooncayenne pepper
⅛teaspoonground pepper
Chopped fresh herbs, such as basil, dilland/orparsley, for garnish
Grated Parmesan cheeseornutritional yeast for serving
DirectionsHeat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add vegetables, broth, potato, oats, salt and bay leaf. Bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the vegetables smash easily when pressed against the side of the pot, 30 to 40 minutes.Discard the bay leaf. Puree the soup in the pot with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Add lemon juice, nutmeg, cayenne and pepper. Thin with additional broth, if desired. Garnish with herbs and cheese (or nutritional yeast), if desired.To make aheadRefrigerate for up to 5 days.Originally appeared: EatingWell Magazine, April 2022
Directions
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add vegetables, broth, potato, oats, salt and bay leaf. Bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the vegetables smash easily when pressed against the side of the pot, 30 to 40 minutes.Discard the bay leaf. Puree the soup in the pot with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Add lemon juice, nutmeg, cayenne and pepper. Thin with additional broth, if desired. Garnish with herbs and cheese (or nutritional yeast), if desired.To make aheadRefrigerate for up to 5 days.
Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until tender, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add vegetables, broth, potato, oats, salt and bay leaf. Bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, until the vegetables smash easily when pressed against the side of the pot, 30 to 40 minutes.
Discard the bay leaf. Puree the soup in the pot with an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Add lemon juice, nutmeg, cayenne and pepper. Thin with additional broth, if desired. Garnish with herbs and cheese (or nutritional yeast), if desired.
To make ahead
Refrigerate for up to 5 days.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)235Calories9gFat34gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
