- Prep time 15 minutes
- Total time 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan, heat oil over medium-low heat. Add onion and celery; cook, stirring often, until vegetables are translucent, about 4 minutes.
Stir in garlic and hot pepper flakes; cook, stirring constantly, for 1 minute. Stir in broth; bring to boil. Reduce heat to medium; stir in Brussels sprouts, cauliflower, spinach and soy cream. Simmer until vegetables are cooked through, about 10 minutes. Remove from heat; stir in parsley, mint, basil, lemon juice and nutritional yeast. Season with salt and pepper. Using handheld blender, purée soup until smooth. Divide among bowls and top with cucumber ribbons, pepitas and microgreens, if using.
Nutritional facts PER SERVING about
- Iron 2.4 mg
- Fibre 6 g
- Sodium 250 mg
- Sugars 4 g
- Protein 9 g
- Calories 190
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
