Category: Soup

Broccoli Cheddar Soup

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Broccoli Cheddar Soup

Prep Time10 mins
Cook Time30 mins
Course: Soup
Cuisine: Vegan
Servings: 4

Ingredients

In the pot

  • 1 tbsp olive oil
  • ½ chopped onion
  • 3 minced garlic cloves
  • 3 cups broccoli florets
  • 2 cups water
  • ½ cup plant milk
  • ½ tsp fresh ground black pepper

Sauce

  • 3 medium peeled potatoes
  • ½ medium peeled onion
  • 1 medium carrot
  • ⅛ cup nutritional yeast
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 tbsp all-purpose flour
  • 1 tbsp lemon juice
  • 1 cup reserved vegetable water

Instructions

  • Start by cooking the potato, onion, and carrot (for the sauce) in a pot of boiling water until vegetables are tender.
  • In another pot, sauté the onion with the olive oil until translucent then add the minced garlic.
  • Add the broccoli florets and continue cooking for about 5 minutes.
  • Add the water and close the pot lid and cook for about 15 minutes on low.
  • Meanwhile, mix the sauce ingredients in a blender with the spices and reserved vegetable water.
  • Add the sauce and black pepper to the soup and simmer for a few minutes then add the plant milk and simmer until creamy.

Pumpkin & Black Bean Soup

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Pumpkin & Black Bean Soup

Prep Time15 mins
Cook Time30 mins
Course: Soup
Cuisine: Vegan
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 diced onion
  • 3 minced garlic cloves
  • 1 tsp fresh minced ginger
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 medium chopped jalapeño seeds and stem removed
  • 1 cup pumpkin pureé
  • 2 cups roasted tomatoes
  • 1 cups roasted cauliflower
  • 1 cup diced sweet potato
  • 1 cup cooked black beans
  • 2 cups water
  • ½ cup coconut milk
  • 2-3 tbsp lime juice
  • Cilantro for garnish

Instructions

  • In a pot, sauté the onion with the olive oil until translucent then add the garlic and ginger. Add the chili powder and salt and cook for 1-2 minutes.
  • Continue to add all the vegetables one by one and cook for a few minutes, stirring occasionally.
  • Add the water, close the lid of the pot and cook on low for about 20 minutes.
  • Add the coconut milk and simmer for 1-2 minutes.
  • Take off the stove, add the lime juice and garnish with fresh cilantro.

Broccoli Pumpkin Cheddar Soup

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Broccoli Pumpkin Cheddar Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Vegan
Servings: 2

Ingredients

In the pot

  • 1 tbsp olive oil
  • ½ chopped onion
  • 3 minced garlic cloves
  • 3 cups broccoli florets
  • 1 tbsp flour
  • 2 cups water

Sauce

  • 1 cup pumpkin puree
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 tsp salt
  • ⅛ cup nutritional yeast
  • 1 tbsp lemon juice
  • 1 cup oat milk

Instructions

  • In a pot, sauté the onion with the olive oil until translucent then add the minced garlic.
  • Add the broccoli florets and continue cooking for about 5 minutes.
  • Add the water and close the pot lid and cook for about 15 minutes on low.
  • Meanwhile, mix the sauce ingredients in a blender.
  • Add the sauce to the soup and simmer for a few minutes until creamy.

Simple Leek Soup

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Simple Leek Soup

Prep Time10 mins
Cook Time30 mins
Servings: 4

Ingredients

  • 1 tbsp avocado oil
  • 2 sliced leeks
  • 2 minced garlic cloves
  • 2 medium potatoes
  • ½ tsp turmeric powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 3 cups water
  • ½ cup any plant milk
  • fresh lemon juice

Instructions

  • In a medium pot, sauté the leek with the oil for 3-4 minutes.
  • Add the potatoes and spices continue cooking for a few more minutes.
  • Add the water, close the lid and cook on low for 20 minutes.
  • Blend the soup completely.
  • Add the plant milk.

Butternut Squash & White Bean Soup

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Butternut Squash & White Bean Soup

Prep Time40 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 4 servings

Ingredients

  • 1 sliced butternut squash
  • ½ sliced onion
  • 3 chopped garlic cloves
  • 1 tbsp olive oil
  • ¼ tsp ground cinnamon
  • 1 pinch ginger powder or freshly grated ginger
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tsp fresh rosemary
  • 2 medium cubed potatoes
  • 1 cup cooked white beans
  • 2 cups boiling water
  • ⅔ cup almond milk

Instructions

  • Cook the butternut squash in a 350° F oven for 30 minutes.
  • Sauté the onion and garlic with the oil for a few minutes.
  • Add the rosemary and spices and cook for a few more minutes.
  • Add the potatoes, white beans, and boiling water.
  • Simmer the soup for 20 minutes.
  • Transfer the soup to a blender and pulse only a few times (don’t over mix if you want some of the white bean texture).
  • Add the almond milk and cook for a few more minutes.
  • Enjoy with croutons!

Simple Corn Chowder

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Simple Corn Chowder

Prep Time15 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 servings

Ingredients

  • ½ sliced onion
  • 3 minced garlic cloves
  • 1 tbsp olive oil
  • 4 ears yellow sweet corn
  • 2 medium chopped red potatoes
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ smoked paprika
  • 5 cups of boiling water
  • ½ cup soaked and blended cashew

Instructions

  • Sauté the onion and garlic with the oil for a few minutes in a pot.
  • Add all the spices and cook for a minute more.
  • Add the corn and continue cooking for 5 minutes.
  • Add the boiling water and simmer for 20 minutes.
  • Blend most of the chowder in a blender.
  • Add the potatoes and cook for another 15 minutes.
  • Add the cashew cream in the last few minutes of cooking.
  • Garnish with oregano.

Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

Prep Time15 mins
Cook Time40 mins
Total Time50 mins
Course: Uncategorized
Servings: 4 servings

Ingredients

  • 5 cups cubed butternut squash
  • 2 cups carrots cut into 1-inch pieces
  • ½ sliced onion
  • 5 whole garlic cloves
  • 2 tsp avocado oil
  • 2 cups of water
  • ⅔ cup almond milk
  • ¼ tsp ground cinnamon
  • 1 pinch ginger
  • 1 tsp salt
  • ½ tsp black pepper

Instructions

  • Preheat oven to 350° F. Add the squash, carrots, onion, and garlic to a baking sheet and drizzle with oil. Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender.
  • Transfer to a pot and add the water, almond milk, cinnamon, ginger. Stir to combine, then bring to a simmer over medium heat. Then reduce heat to low, cover, and simmer for 5-10 minutes.
  • Transfer to a blender and blend until smooth.
  • Serve with croutons 

Vegan Chili

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Vegan Chili

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Uncategorized
Servings: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 3 celery stalks chopped
  • 1 big carrot chopped
  • 1 medium green pepper chopped
  • 1 big potato chopped
  • 1 cup corn kernels
  • 1 cup tomatoes chopped
  • 2 cups of soaked kidney beans
  • 4 cups of boiling water
  • ½ a lemon juiced

Spices

  • 1 tsp salt
  • 1 tsp oregano
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • ¼ tsp cayenne powder
  • 2 tbsp coco aminos
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste

Instructions

  • Start by sautéing the onion and garlic with the oil for a few minutes in a pot.
  • Add all the dry spices and sauté some more.
  • Add the coco aminos, Worcestershire sauce, and tomato paste.
  • Add all the veggies one at a time and sauté in between (add tomatoes at the end).
  • Add the kidney beans and 4 cups of boiling water.
  • Close the lid of your pot and simmer for about an hour.
  • Adjust the salt and seasoning, and add the lemon juice just before serving.