This will be our first year experiencing fall in the northwest and we are so excited to wear our winter clothes and see the colors change. Yesterday was one of the first cool days we’ve had and I decided to make a hearty vegetable soup to ring in the new season. It was perfect for my evening watching 2001: A Space Odyssey with our dog Maggie curled up next to me while Adam worked.

Print Creamy Vegan Vegetable Soup Prep Time: 20 minutes Cook/Cool Time: 40 minutes Total Time: 1 hour My Latest Videos Ingredients 2 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

4 large kale leaves, chopped

2 carrots, diced

2 cups cauliflower

2 cups broccoli

1 can chickpeas

1 cup peas

1 cup unsweetened soy milk

1/2 cup nutritional yeast

2 tsp onion powder

2 tsp garlic powder

2 tsp sea salt

2 tsp Italian seasoning

2 tsp black pepper

3 cups vegetable broth

1/4 cup flour

4 strips tempeh bacon, diced Instructions In a large pot heat oil over medium-high heat. Add kale and 2 tbsp water cook for 15 minutes, covered. Then add onions and garlic and saute for 5 minutes until translucent. Add vegetable broth and the carrots, cauliflower, broccoli and chickpeas and bring to a boil. Once boiling, lower heat and let simmer for 20 minutes until the vegetables are soft. Add spices and soy milk and continue cooking. Add flour to a small bowl with a bit of the liquid from the pot of vegetables and stir until all the clumps are gone. Add to soup, along with nutritional yeast and peas, and stir occasionally until it thickens, about 10 minutes. Remove from heat and cool for 10 minutes before serving. Saute tempeh bacon in pan with olive oil on medium heat until crispy. Sprinkle on top of soup. 3.1 http://veganfoodlover.com/creamy-vegetable-soup/ VeganFoodLover.com