People often assume I am vegan or vegetarian simply because I am a yoga instructor. I can’t think of other professions I have encountered where people assume the food you prefer to consume is based on your occupation. It’s such an odd thing, wouldn’t you say?
This train of thought is linked to one of the yoga principles, Ahimsa, which means non-harming. And yes, many yoga folks take that to mean that they won’t harm animals to eat. However, Ahimsa is rooted in Hindu and Buddhist traditions, so the water can get a bit murky regarding vegetarianism and yogis when you practice and believe in a different religion.
Here is a little Merriam-Webster dictionary fact: Ahimsa has been part of the English language since at least the late 19th century, but the word didn’t gain the attention of the English-speaking world until the first half of the 20th century, when it was recognized as an important component of the teachings of Mahatma Gandhi. Ahimsa comes from a Sanskrit word meaning “noninjury,” and Gandhi’s policy of nonviolent protest played a crucial role in the political and social changes that eventually led to India’s independence from Britain in 1947.
I believe that each person needs to eat in a way that nourishes their body, vegan and vegetarianism are not the right fit for everyone, and that’s okay! But, let’s be honest with ourselves here; even meat eaters can consume a bit more vegetables! That is why I created this veggie-packed soup that offers a nice cleanse to your system and is perfect for the start of fall.
Please note that this recipe will need a high-end blender or food processor.
- One onion, chopped
- Five large carrots, chopped
- Two medium potatoes, chopped
- Two stalks of celery, chopped
- Two Tablespoons of avocado oil
- Three teaspoons Better Than Bouillon Soup Base
- Five cups of water
- Four cups of almond milk or other non-dairy milk
- Two teaspoons of minced garlic
- Six cups of broccoli, florets, and stalks are okay
- 1/3 cup nutritional yeast
- Salt and pepper to taste
First, begin by chopping all of your vegetables, and then put the onions and oil in a large pan over medium-high heat to brown. Then add the celery, carrots, potatoes, and more oil if necessary. Cook over medium heat, covered, often checking to stir until the carrots can be sliced in half with a spatula. This should take around 15 minutes.
Add three cups of water and the bouillon base to the pan. You can use 3 cups of vegetable stock instead of the bouillon base if you prefer. Bring to a boil. Then add the broccoli, garlic, and non-dairy milk, stir and then cover and cook for 5-7 minutes.
Ladle out some of the soup into the blender or food processor; this will need to be done in batches, so have a soup pot ready to transfer the blended soup into after you have pureed it. Blend the soup until smooth by adding the additional two cups of water to each segment to make a creamy consistency. Once you have blended all the ingredients, return the pot to the stovetop over medium heat, and add the nutritional yeast. Stir until blended.
Side note: Nutritional yeast adds a cheesy flavor to vegan foods. It is also gluten-free. It is an excellent source of dietary fiber, vitamins, and minerals.
This recipe makes six hearty servings but could also be stretched to eight servings if you also serve a salad and bread. I prefer to make large batches of soup to freeze individual servings in ziplock bags for weeks when our family schedule can become insane with commitments.
For toppings, you can try croutons or sliced almonds. If you have folks who can digest dairy, you can top it with shredded cheddar cheese or goat cheese gives it a nice earthy punch! Enjoy!!