Winter Calling

Vegan Soups

It’s still soup weather out, so let’s talk vegan soups. When you’re dining out at restaurants, there’s no way to control whether a stick of butter or pound of cheese gets snuck into your meal (and that’s okay!), but when you’re cooking at home with full control of your ingredients, why not cook up something healthy and hearty? And if you’re already going through the work to chop

and source all your veggies, you may as well double or triple up on the recipe so you can have some lunch or dinner handy for the following day.

Here are our top five picks for non-boring vegan eats. Bon App!

Cilantro and Sweet Corn soup via Eat Healthy Eat Happy

  • 2 Tbs olive oil (or your favorite cooking oil)
  • 1 tsp chili powder
  • 1/8 – 1/4 tsp red pepper flakes
  • 1 tsp cumin
  • 1 onion, chopped
  • 2-3 cloves garlic, chopped
  • 4 c fresh or frozen corn kernels
  • 1 poblano pepper, chopped
  • 2 roma tomatoes, squeezed and chopped
  • 2 c unsweetened almond milk
  • 1/2 tsp salt
  • juice of 1 lime
  • black pepper to taste
  • 1 tsp agave or maple syrup
  • 1/2 c water
  • 1 c cilantro leaves, loosely packed

Full recipe here

Anything-You-Have Coconut Curry soup via Pinch of Yum

  • 1 tablespoon oil
  • 1 onion, chopped
  • 3 cloves garlic, smashed
  • 1 knob of ginger, peeled and grated
  • 1-2 tablespoons red curry paste
  • 1-2 tablespoons turmeric
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 12 baby yukon potatoes
  • 2 14-ounce cans coconut milk
  • 3 cups vegetable broth
  • 24 ounces extra firm tofu
  • anything you have for fresh veggie toppings!

Full recipe here

Red lentil soup via Delish Knowledge

  • 1 tsp. olive oil
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 3 celery sticks, chopped
  • 1 large baking potato, chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • ½ tsp. ground ginger
  • ½ tsp. smoked paprika
  • pinch salt/pepper
  • 5 cups vegetable broth
  • 1½ cups red lentils
  • 1 large can diced tomatoes, drained
  • ¼ cup chopped parsley or cilantro
  • 1 tbsp. fresh lemon juice

Full recipe here

Roasted Garlic Cauliflower Chowder via Simply Quinoa

  • ½ cup raw cashews, soaked for at least 2 hours
  • 1 head cauliflower
  • 1 small potato
  • 1 garlic bulb
  • 2 tablespoons oil
  • ½ cup Sabra Roasted Garlic Hummus
  • ½ cup cooked quinoa
  • 2 cups vegetable broth
  • 2 cups water (+ more as needed)
  • 2 teaspoons miso paste
  • 2 teaspoons nutritional yeast (optional)
  • Salt + pepper to taste
  • Additional garlic if desired

Full recipe here

Tofu “chicken” noodle soup via Making Thyme For Health

For the Tofu ‘Chicken’

  • 1 teaspoon olive oil
  • 8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes*
  • 1 tablespoon reduced-sodium tamari
  • 1 tablespoon nutritional yeast flakes

For the Soup

  • 1 teaspoon olive oil
  • 1 and 1/2 cups finely chopped carrots
  • 1 and 1/2 cups finely chopped celery
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • salt & freshly ground black pepper
  • 6 cups vegan chicken broth
  • 8 ounces whole grain angel hair pasta, broken into bite size pieces
  • 1 tablespoon lemon juice

Full recipe here

By Alexis Bendjouia

 

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Thank you all so much for your messages! I read every one and they make me love what I do even more!!, xxN

  1. Sylvia says:

    Love the chicken soup version!