#vegansoups

[ilvermorny-dear]

Rabbit and Wolves Vegan French Onion Chowder Looking for a delicious and fun twist on French Onion soup? Look no further than this mouthwatering Vegan French Onion Chowder by Rabbit and Wolves - a flavorful plant-based dish that will leave you wanting more.

[veganfocus]

Dive into a bowl of our Vegan Parmesan Cabbage Rice Soup – it’s like a warm hug for your taste buds! 🍲✨ Imagine a cozy blend of cabbage, carrots, and celery in a rich, tomato-infused broth, all sprinkled with vegan Parmesan goodness. It’s a homey goodness flavor that’ll make you smile with every spoonful.

It’s perfect for a weeknight dinner or enjoying leftovers for lunch! Whether you’re eating it for dinner, lunch, or a late-night snack, this soup has those delicious cheesy and savory comfort notes that bring all those heartwarming moments. So, grab a bowl, snuggle up, and let the deliciousness begin! 🌱🧀🥣

[carlaeatsplants]

Yummy quinoa lentil soup with a bunch of veggies 😍 #vegan #plantbased #plantstrong #plantbasedfood #wfpb #soup #vegansoup #quinoa #lentils #whatveganseat #vegansofig #veganfood #veganfoodshare #hclf #starchsolution #mcdougall #suppe #linsen #linsensuppe #gemüse https://www.instagram.com/p/CjGCS9fK_kb/?igshid=NGJjMDIxMWI=

[therealcoolfooddude]

(via Simple Sweet Pumpkin Soup) Simple sweet pumpkin soup is soothing, buttery and velvety. Use a dense-fleshed, winter squash like kabocha, butternut, red kuri, or Hubbard. 

[diabetesinsider]

13 Bean Soup

Heartwarming - belly warming too as this is a hearty filling meal to ladle up for the whole family or to take on the go as a work lunch to microwave.  Does well as a make ahead meal if you do your cooking on the weekend.  The 13 bean blend is in the bulk bins at my favorite grocer or bagged with the other dried beans.  Freezes well, too for plan ahead cooking.  See what you think...

2 c. 13 bean mix

7 c. water

4 c. vegetable broth

1 bay leaf

3 carrots, sliced thin

2 c. celery, sliced thin

1 lg. onion, diced

1 t. pepper

1 t. salt

1 - 15 oz. can tomato sauce

1 - 14.5 oz. can diced tomatoes with liquid

2 T. garlic, minced

Optional: 1 bunch epazote leaves - dried or fresh

In a large soup pot, add beans, water, vegetable broth, and bay leaf.  Cover, bring to a rolling boil.  Add epazote (optional), carrots, celery, onion, pepper, salt, tomato sauce, diced tomatoes and garlic.  Turn down to simmer for approx. 2 hours until the beans are tender. 

Once I’ve got dinner figured out, I race down the stairs to my sewing studio to stitch cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on knit hats or crocheted rugs made by me from upcycled recycled materials for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolic.  

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits eyecatching warm winter scarves and afghans from upcycled recycled yarns. 

[lordbyronskitchen]

(via Brussels Sprouts Soup)

[aaronpittman]

This hearty and flavorful roasted butternut squash soup is perfect for chilly fall days. The combination of roasted vegetables and spices creates a rich and comforting soup without the need for any meat or dairy.

Ingredients: 1 large butternut squash, peeled and diced. 2 carrots, chopped. 1 onion, diced. 4 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put butternut squash, carrots, onion, garlic, cumin, paprika, salt, and pepper on a baking sheet. Toss them with the spices. Put the vegetables in the oven and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. Add vegetable broth to the pot with the roasted vegetables and bring to a simmer. You can blend until smooth with an immersion blender or by adding small amounts at a time to a blender and blending until smooth. If you think it needs it, add more salt and pepper. Put it on the plate hot, with smoked paprika and a drizzle of olive oil on top.

Sofia Lambert

[axelmorin]

This vegan lobster bisque is rich and creamy, thanks to cashew cream and vegetables that give it a luxurious texture and taste.

Ingredients: 2 cups diced carrots. 1 cup diced celery. 1 cup diced onion. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup raw cashews, soaked overnight. 2 cups water. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add carrots, celery, onion, and garlic. Saut until vegetables are tender, about 5-7 minutes. Add vegetable broth and bring to a simmer. In a blender, combine soaked cashews and water. Blend until smooth. Pour cashew cream into the pot with the vegetables. Stir in tomato paste, soy sauce, nutritional yeast, paprika, thyme, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.

Glen Parry

[jhscomics]

Enjoy the rich, velvety texture of this vegan tomato soup that is low in fat. This soup is easy to make with just canned tomatoes and coconut milk. It's full of flavor and great for cold nights at home.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 2 cans 28 ounces each whole peeled tomatoes. 1 cup vegetable broth. 1 can 14 ounces coconut milk. 1 tablespoon tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: In a large pot, saut the diced onion and minced garlic in olive oil until softened. Add the canned tomatoes with their juices, vegetable broth, coconut milk, tomato paste, dried basil, and dried oregano to the pot. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally. Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.

Stacey

[murrmansammies]

🌱🥪🥗✨ Elevate Your Lunch Routine with Murrman Sammies! 🌟🍵

Calling all lunchtime adventurers! Are you ready to indulge in a delectable vegan feast that won't break the bank? Introducing our irresistible Vegan Lunch Special, available every day from 11:30 AM to 3:00 PM! Choose any of our hearty soups or fresh salads paired with your favorite sandwich, and we'll sweeten the deal with a complimentary drink, all for just $10! Whether you're craving the comforting warmth of soup or the crisp freshness of a salad, we've got the perfect combo to satisfy your midday hunger pangs. Don't settle for ordinary – treat yourself to extraordinary flavors at Murrman Sammies!

[autistic-cooking-creature]

I made some vegan vegetable soup the other day, just from my head, no recipe, and it is legitimately the most delicious thing I have ever eaten in my life. I feel like I have an obligation to share it somewhere, so here is my best attempt at putting it to a recipe:

Ingrediants:

2 leeks (the white and about half of the greens)

1/2 large white onion

5 cloves fresh garlic

1 bag morningstar farms grillers crumble (this bag specifically) its closer to seitan than soycurls/tofu and absorbs the broth really well

About 2 cups sliced mushrooms

About 6-7 medium red potatoes

4-5 cups water

Stock seasoning (i made my own with nutritional yeast, salt, thyme, garlic powder, black pepper, bay leaf, dill, chili powder, oregano, and allspice)

1 can full-fat coconut milk

1/3 cup flour

5 tablespoons olive oil

1 1/2 cup plant milk (i used almond)

Crispy fried onion for topping

Directions:

Clean and chop your leek, onion, and garlic

Saute with a healthy amount of olive oil until onions are translucent and leeks are soft in a soup pot

Transfer to a blender and blend until smooth, then set aside to prepare the soup base

Saute the grillers crumble and mushroom in your soup pot in olive oil until the mushrooms are cooked through and the grillers crumble is browned and starting to stick to the bottom of the pan

Add 4-5 cups of water to cover the crumble and mushrooms

Add in your stock seasonings and stir well

Bring the soup to a boil while you chop your potatoes in roughly 1 inch cubes

Add the potatoes to the soup and boil until soft

Once the potatoes are soft, add in your blended leek/onion mixture and your can of coconut milk and stir thoroughly

Continue to boil the soup while you prepare a white roux in a seperate small pot

Heat the 5 tablespoons of olive oil, then add in the 1/3 cup flour slowly, whisking after you add flour each time until it is smooth. Once all the flour is combined, cook while whisking for another 2-3 minutes. Then add in your plant milk slowly, whisking continously to prevent lumps

Once all the milk has been incorporated to the roux and it takes on a thick, almost pudding consistency, pour into the soup and stir until it is completely incorportated

Serve with a topping of crispy fried onions and enjoy!

[drritamarie]

Creamy Curried Broccoli Soup: The Perfect Gluten-Free, Vegan, and Low-Glycemic Delight

Hey, Tumblr fam! 👋🌱 I stumbled upon the most delectable recipe that I just had to share with you all. If you're a fan of soups packed with flavor, health benefits, and dietary flexibility, look no further. This Gluten-Free, Vegan, and Low-Glycemic Creamy Curried Broccoli Soup from DrRitamarie.com is an absolute game-changer!

First off, let me just say how much I adore broccoli—especially when it's transformed into a rich, creamy soup bursting with aromatic spices. This recipe fits the bill perfectly. Not only is it packed with the goodness of fresh broccoli florets, but it is also completely free of gluten, dairy, and refined sugars. It's a win-win for all dietary restrictions!

The secret to the incredible flavor lies in the warming blend of curry spices that infuse every spoonful of this velvety delight. Think turmeric, cumin, and coriander, mingling effortlessly with the natural sweetness of coconut milk. The result? A taste sensation that will transport you to culinary paradise.

But this soup is not just about exquisite taste; it's also a nutritional powerhouse. Broccoli, the star of the show, is abundant in vitamins, minerals, and antioxidants, providing a boost to your immune system and overall well-being. And let's not forget about its vibrant green color, which is always a feast for the eyes!

Whether you follow a vegan, gluten-free, or low-glycemic diet, this recipe has got you covered. It's incredibly versatile and can adapt to your specific dietary needs without compromising on taste or texture. Plus, it's so easy to prepare, making it a fantastic choice for a quick and nourishing weeknight meal.

Hungry yet? I thought so! You can find the full recipe details and step-by-step instructions on DrRitamarie.com's blog: [insert link here]. Trust me, you won't want to miss out on this culinary masterpiece.

So, gather your favorite soup bowls, get your ingredients ready, and be prepared for a soul-warming, belly-satisfying experience with this Creamy Curried Broccoli Soup. Let's indulge in a bowlful of health, flavor, and plant-based goodness together!

Stay tuned for more mouthwatering recipes and food adventures. Happy cooking, my fellow foodies! 🍲❤️

vegansouprecipes #glutenfreeeats #lowglycemicdelights #souplovers

[fatmacmcgee]

Recipe for Spring Tofu Soup - NYT Cooking Get ready to excite your taste buds with our delectable Spring Tofu Soup Recipe. Crafted with love and expertise by NYT Cooking.

[carlaeatsplants]

It's soup weather ❄️ chick'n noodle soup with whole wheat pasta, @eatplanted chick'n, chickpeas and veggies 🍲😍 #vegan #plantbased #plantbasedfood #plantstrong #wfpb #noodles #noodlesoup #chickpeas #vegansoup #soup #chickennoodlesoup #veganprotein #whatveganseat #vegansofig #veganfood #veganfoodshare #suppe #nudelsuppe #kichererbsen #gemüse https://www.instagram.com/p/Cl_MM88KhqO/?igshid=NGJjMDIxMWI=

[therealcoolfooddude]

(via Spicy Noodle Soup) This vegan spicy noodle soup boasts a broth blending veggies and fruits for a harmonious mix of spicy, savoury, and sweet flavours. 

[carriehowarth]

Soups for Health: Roasted Butternut Squash Soup Looking for a tasty and nutritious soup? Try our flavorful Roasted Butternut Squash Soup. It's the perfect dish to nourish your body and satisfy your cravings.