#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.

[larest]

A versatile vegan cream of broccoli soup recipe that can be enjoyed in two different textures: creamy or chunky.

Ingredients: 1 large head of broccoli, chopped. 1 onion, diced. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 tablespoons nutritional yeast. 1 tablespoon olive oil. Salt and pepper to taste. Optional toppings: roasted broccoli florets, vegan cheese, chopped chives.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add chopped broccoli and vegetable broth, bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until broccoli is tender. Using an immersion blender, blend until smooth. Stir in coconut milk and nutritional yeast. Season with salt and pepper to taste. For a creamy version, blend the soup until completely smooth. For a chunky version, leave some broccoli florets intact and only partially blend the soup. Serve hot with optional toppings if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

levi stute

[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. 

[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! 🌱🧀🥣

[irlo]

Indulge in the warmth and richness of this vegan and gluten-free golden mushroom soup. Made with homegrown provisions, this creamy delight is packed with earthy flavors and comforting spices.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 lb golden mushrooms, sliced. 4 cups vegetable broth. 1 cup coconut milk. 1 tsp turmeric. 1/2 tsp ground ginger. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add sliced golden mushrooms, cook until golden brown and tender. Pour in vegetable broth and coconut milk, stir well. Stir in turmeric and ground ginger, season with salt and pepper to taste. Simmer for 15-20 minutes, allowing flavors to meld. Remove from heat and blend until smooth using an immersion blender or transfer to a blender in batches. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

gas gangrene

[cookingwitsabah]

Smooth Carrot Ginger Soup – Warm & Comforting

[dearfabel]

The earthy taste of parsnips and the sweetness of apples come together in this creamy and flavorful soup. The richness of coconut milk rounds out the dish. On a cold day, this vegan dish will warm you up.

Ingredients: 1 tbsp coconut oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground ginger. 4 cups vegetable broth. 3 large parsnips, peeled and chopped. 2 apples, peeled, cored, and chopped. 1 can 13.5 oz coconut milk. Salt and pepper, to taste. Toasted coconut flakes and chopped parsley, for garnish.

Instructions: In a large pot, heat coconut oil over medium heat. Add chopped onion and saut until translucent, about 5 minutes. Stir in minced garlic and ground ginger, cook for another 1 minute. Add vegetable broth, chopped parsnips, and apples to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until parsnips are tender. Remove from heat and let cool slightly. Using an immersion blender or regular blender, blend the soup until smooth. Return the soup to the pot over low heat. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes, then remove from heat. Serve hot, garnished with toasted coconut flakes and chopped parsley. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Nicola

[lordbyronskitchen]

(via Brussels Sprouts Soup)

[ohmysaladca]

Warm up your day with our Healthy Soups! 🥣✨ Perfectly crafted for your well-being and bursting with flavors you'll love. 💚

📩 Order Now: www.ohmysalad.ca 📧 Contact Us: info@ohmysalad.ca

Enjoy the goodness in every bowl! 🥬🥕

[bistrobar73]

Special Veg Soup

🥕 Enjoy a comforting bowl of fresh veggie soup! 🍅 Perfect blend of flavors, warmth, and health in every spoonful. 🌱✨

For more information, call us now: + 91 8054000768

[cookwithnazia]

Easy Crispy Paneer Pakoras Recipe | Perfect for Tea-Time

[jenniferaberin]

A hearty, protein-rich vegan soup that tastes like lasagna and is made with red lentils, quinoa, and different kinds of vegetables. Cashews and nutritional yeast make this healthy and filling dish taste rich.

Ingredients: 1 cup red lentils, rinsed. 1 cup quinoa, uncooked. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, sliced. 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 2 teaspoons dried oregano. 2 teaspoons dried basil. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup spinach, chopped. 1/2 cup nutritional yeast. 1/2 cup cashews, chopped. Fresh basil for garnish.

Instructions: Add the onion and garlic to a large pot and cook them until the onion is clear. Put in the zucchini, bell pepper, lentils, and quinoa. Bring it to a boil. Add the vegetable broth, oregano, basil, thyme, salt, and pepper, and mix them in. Bring to a boil, then lower the heat and let it cook for 20 minutes, or until the lentils are soft. Put in the cashews, spinach, and nutritional yeast. For an extra 5 minutes, cook. If necessary, change the seasoning. Add fresh basil on top and serve hot. Have fun with your tasty High Protein Vegan Lasagna 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

[cookingwitsabah]

Smooth Carrot Ginger Soup – Warm & Comforting