Nutritional Yeast Soup (aka Nooch Lovers Soup!)
If you love nutritional yeast (aka “nooch”) you’ll love this soup. The pureed blend with the beans and aromatics, along with the slight cheesy flavor, will make it a family fave. Feel free to double-batch this soup, as it disappears quickly!
Servings 3 -4 people
Ingredients
- 3-4 tbsp water
- 1 1/2 cups onion diced
- 1/2 cup celery diced
- 1/2 cup carrot diced
- 4 medium-large cloves garlic minced
- Couple pinches sea salt
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- 1 can 14 oz canned chickpeas, rinsed and drained
- 1 can 14 oz canned cannellini beans, rinsed and drained
- 2 cups vegetable stock
- 1 bay leaf
- 1/2 cup plain unsweetened non-dairy milk organic unsweetened soy or cashew preferred
- 1/2 cup + 2 tbsp nutritional yeast
- 1 tbsp freshly squeezed lemon juice
- For serving optional: 1-2 tbsp chopped chives
Instructions
- In a large pot over medium heat, add water, onion, celery, carrot, garlic, salt, dried basil, and dried rosemary. Stir through, cover, and cook for 6-8 minutes, stirring occasionally.
- Add the beans, vegetable stock, and bay leaf. Increase heat to bring to a boil, then reduce heat to medium-low, cover and let cook for roughly 15 minutes.
- Turn off heat, remove bay leaf, add milk (or water), nutritional yeast (starting with ½ cup) and lemon juice.
- Using a handblender, purée the soup until smooth (see note), then gently reheat on low heat, just to warm everything through again.
- Taste, and add additional 2 tbsp of nutritional yeast if desired for more cheesy flavor, and additional salt to taste. If desired, add more water to thin.
Notes
Ideas: Try adding ½ - 1 cup of whole beans to the soup after pureeing (either reserve some beans or add extra) for some texture.
Batch-Prep: Consider double- or triple-batching this soup to freeze portions for a later time, this soup freezes very well.