Creamy Aquafaba Vegetable Soup

A creamy, vegan soup made with aquafaba and fresh vegetables, offering a rich texture and flavor without eggs or dairy.

35 min total Base: 2 servings 180 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Aquafaba

1 cup

Salt

0.5 tsp

Cooking Oil

1 tbsp

Water or Vegetable Broth

3 cup

Carrots, diced

1 cup

Celery, diced

1 cup

Onion, diced

0.5 cup

In a pot, heat the cooking oil over medium heat. Add the diced onion, carrots, and celery, and sauté until soft, about 5-7 minutes.

Add the aquafaba, salt, and vegetable broth (or water) to the pot. Stir well to combine.

Bring the mixture to a simmer and let it cook for an additional 10 minutes to allow the flavors to meld.

Using an immersion blender, blend the soup to your desired consistency, adding more broth or water if necessary to achieve a creamy texture.

Taste the soup and adjust seasonings as needed. Serve hot, garnished with fresh herbs if desired.

💡 Chef's Tip

For added flavor, try incorporating spices like thyme or nutritional yeast.

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