Vegan Cheeseburger Soup (Print Version)
# Ingredients:
01 -
1 tablespoon cooking oil, used for the soup.
02 -
1 medium diced onion for the soup.
03 -
2 medium diced celery sticks.
04 -
2 medium chopped carrots.
05 -
3 minced garlic cloves for the soup.
06 -
3 tablespoons plain flour.
07 -
1 can (14 ounces) coconut milk, use full-fat.
08 -
2 cups unsweetened, plain plant-based milk.
09 -
1 cup plain water.
10 -
1 medium russet potato, cut into chunks about 1 inch.
11 -
3-5 vegetable bouillon cubes.
12 -
1/4 cup nutritional yeast.
13 -
2 tablespoons hot sauce with vinegar base.
14 -
1 tablespoon regular yellow mustard.
15 -
1 teaspoon dry thyme.
16 -
1 tablespoon cooking oil for the crumbles.
17 -
1 small diced onion for the crumbles.
18 -
2 minced garlic cloves for the crumbles.
19 -
2 cups pre-cooked brown lentils.
20 -
1/2 cup walnuts, finely chopped.
21 -
2 tablespoons soy-based sauce.
22 -
1 tablespoon Worcestershire sauce, vegan-friendly.
23 -
1 teaspoon ground cumin.
24 -
1 teaspoon red wine vinegar.
# Instructions:
01 -
Warm oil in a big pot, then stir and cook the onion, carrots, and celery for about 10 minutes. Mix in garlic and flour, cooking for another minute.
02 -
Pour in the coconut milk, plant-based milk, water, potato chunks, bouillon, nutritional yeast, mustard, hot sauce, and thyme. Let it simmer gently for 20 minutes.
03 -
Cook garlic and onion in a pan with oil. Mix in lentils, walnuts, and all the seasonings. Let it cook until the liquid's gone.
04 -
Blend between 1/3 and 1/2 of the cooked soup to adjust how thick you want it. Add salt or other seasonings if needed.
05 -
Spoon the soup into bowls and top with the lentil crumbles. Add any extra toppings you like.
# Notes:
01 -
Lentils can be prepped in advance or bought canned.
02 -
Control the soup’s thickness by blending more or less of it.
03 -
Plenty of topping ideas to try out.