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Creamy Roasted Vegetable Soup

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Ingredients: 

2½ C. Brussels Sprouts, Cut into quarters
2 C. Cauliflower Florets, Broken into pieces (not crumbly)
1 C. Carrot, Sliced into Coins
1 C. Onion, Sliced into Slivers
2 tsp. Olive Oil
4 C. Vegetable Broth, I use No Salt Added Rapunzel Vegetable Cubes
2 C. Swiss Chard, Chopped and Packed
½ C. Non-Dairy Milk, I used Homemade Unsweetened Almond Milk
½ Cup Nutritional Yeast
1 Tbsp. Onion Powder
1 tsp. Garlic Powder
Salt & Pepper to Taste
Optional: Sub half of the salt for liquid aminos


 

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