Author: Sharon

HOW I MAKE IT (64 oz jar)
8 Roma tomatoes
6 jalapeños
1 white onion
6 garlic cloves
1 bunch cilantro
Juice of ½ lemon
2% salt by total weight

Wash everything in baking soda and rinse. Pulse it in a food processor until it’s chunky. Weigh it and add 2% salt, then mix it through. Pack it into a jar, press out the air, and leave 1 to 1½ inches of headspace. Add a weight and an airlock lid. Leave it at room temp for 4 to 5 days, tasting from day 3, then refrigerate. It keeps about 3 months.

Swap in bell peppers, sweet peppers, or whatever you have.
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Youtube Commenter Wrote:

“I make mine the classic way. Char the veggies on a grill, soften the garlic on the flat top with the veggies, use a food processor to blend it all up and add cilantro with a little [celery] salt.” No fermentation, just refrigerate.

Ingredients:

🥦 ½ head broccoli
🥬 ½ head cauliflower
🧅 1 onion
🫛 1 whole bag frozen peas
🌱 1 whole bag spinach
🧀 Nutritional yeast
🥣 Veggie stock
🥛 Unsweetened soy milk
🧂 Salt
⚫ Black pepper
🌿 Additional seasonings of choice
Toppings:
🌶️ Chilli onion flakes
🍅 Cherry tomatoes
⚫ Black pepper

Method:

1️⃣ Chop your broccoli, cauliflower and onion into smaller pieces.
2️⃣ Add them to a large pot with veggie stock, nutritional yeast, salt and your favourite seasonings.
3️⃣ Cover and cook until all the vegetables are soft and tender.
4️⃣ Add the entire bag of frozen peas and spinach. Stir, cover and allow everything to soften and wilt. 🫛
5️⃣ Blend the soup in batches until completely smooth.
6️⃣ Add a splash of unsweetened soy milk to your second batch for an extra creamy consistency.
7️⃣ Return the blended soup to the pot, mix well and season with black pepper.
8️⃣ Serve in a HUGE bowl with chilli onion flakes and fresh cherry tomatoes on top.

Thick, creamy, comforting and packed with broccoli, cauliflower, peas and spinach — such an easy way to get a massive serving of veggies into one delicious meal!
Perfect for volume eating and making enough soup for leftovers! 💚

Panera Copy Cat Recipe: Low-SOS Vegan Style.

The key is to replace the **cheese, butter, chicken broth, and half-and-half** while keeping the soup thick, creamy, and flavorful—without added oil and with very little/no added sodium.

Ingredients

* 12 oz broccoli, cut into small pieces
* 2 carrots, shredded (about 1 cup)
* ¼ white onion, finely chopped
* 2 cloves garlic, minced
* 4 tbsp **all-purpose flour**
* 2 cups **no-salt-added vegetable broth** (or water + homemade salt-free vegetable broth)
* 2 cups **unsweetened, unflavored plant milk** — preferably oat or soy
* 1 cup **cooked white beans** (cannellini or great northern), rinsed if canned
* ½ cup **raw unsalted cashews**, soaked in hot water 15–20 minutes
* 2 tbsp **nutritional yeast**
* 1 tsp **sweet paprika**
* ¼ tsp **nutmeg**
* ½ tsp **black pepper**
* 1–2 tsp **lemon juice**
* Optional: ½ tsp **onion powder** and/or ¼ tsp garlic powder, preferably salt-free

The “cheddar” cream

Blend until completely smooth:

**1 cup plant milk + white beans + soaked cashews + nutritional yeast + lemon juice.**

Let blender run long enough to make this *very* smooth. That’s what gives the soup its rich, cheesy texture without cheese or oil.

Directions

1. **Sauté without oil:** Put the onion, garlic and carrots in a soup pot with about ¼ cup water or broth. Cook until the onion softens, adding another splash of water whenever necessary.
2. Sprinkle in the **flour** and stir constantly for about 1 minute.
3. Slowly whisk in the **2 cups vegetable broth**, eliminating any lumps.
4. Add the broccoli and bring to a gentle simmer. Cook about **8–10 minutes**, until the broccoli is tender but still green.
5. Stir in the blended bean/cashew mixture and the remaining plant milk.
6. Add paprika, nutmeg and black pepper.
7. Simmer gently for another **3–5 minutes**, stirring frequently. **Don’t boil hard** once the creamy mixture is added.
8. Stir in the lemon juice. Taste and adjust the seasonings.

For an especially “cheddar-like” flavor

The combination I’d emphasize is:

**nutritional yeast + lemon juice + paprika or low sodium Tajin (chili con limon) + a little garlic + cashews.**