I discovered just how ‘creamy’ a non-dairy soup can be a few weeks back when I added some Nutritional Yeast and bit of left over Vegan Cream Cheese to an otherwise plain old lentil soup I made up from leftover for dinner.
The Nutritional Yeast was just fabulously flavorful and the cream cheese just made everything that much more thick and delicious. I’m thinking that you could use these 2 flavors in a whole lot of other soups and I definitely will be using it again and again. I also added in some store-bought, leek dumplings which were just over the top along with the Asian base flavors of the broth. A very rich and memorable supper I thought I’d pass along to you today ♥
Have a great weekend everyone.
- 4 - 6 cups water or vegetable broth
- 1/4 cup nutritional yeast
- 3/4 cup vegan cream cheese
- 5 celery stalks, sliced on an angle
- 1 carrot, cut into 1/4 inch slices
- 1 Tbs toasted onion powder
- 1 Tbs dumpling sauce or Tamari
- 3 Tbs olive oil
- 1Tbs rice vinegar
- 1 cup lentils, rinsed and picked over for rocks
- 1 tsp black pepper
- Add in 8 - 10 Vegetarian frozen dumplings a few minutes prior to serving if desired
- Red Pepper and crispy noodles for garnish
- In a medium size pot, stir together olive oil, carrots and celery. Heat, stirring frequently until the celery as softened some. Add in water, lentils, rice vinegar, black pepper and onion powder. Bring to a boil and then reduce heat to a strong simmer. Cook for 30 minutes then test to see if the lentils have softened to your taste. Add in the cream cheeze and Nutritional Yeast after reducing the heat to the lowest temperature. Cook an additional 10 minutes or until ready to serve.
- Add in frozen Asian Vegetable dumplings a few minutes prior to serving if desired.
- Makes about 2 Quarts or 4 servings.
- Add in additional broth / water for a thinner soup or if adding dumplings.
More from my site
- Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!
- Oatmeal Burdock Buns