Category Archives: soups

Sweet Pumpkin Soup

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4 cups vegetable broth

2 1/2 cups pumpkin puree

1 cup coconut milk

2 carrots, chopped

2 summer squash, chopped

1 yellow onion, chopped

2/3 cup brown sugar

2 tbsp olive oil

2 tsp sea salt

1/2 tsp nutmeg

1/4 tsp black pepper

  • Cook onions in oil in a saucepan for 7 minutes
  • Add summer squash, carrots, pumpkin, veggie broth, salt, pepper and nutmeg and bring to a boil
  • Reduce to a simmer and cook for 10 minutes
  • Add brown sugar and cook for an additional 10 minutes
  • Remove from heat and blend in batches in a blender until smooth and creamy
  • Return to heat and stir in coconut milk
  • Cook on medium heat for 5 minutes

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Cinnamon Acorn Squash Soup

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And the soup fetish rages on.

Is there any vegetable that CAN’T be turned into a delicious soup? I’ve found yet to find a veggie that I couldn’t roast or boil and puree into a sweet or savory, creamy bisque. And fall seems to be the perfect time to keep churning out the soup recipes.

I was recently given what I THOUGHT was a pumpkin (thanks Tracy!), only to slice open the sucker and discover it was, in fact, an acorn squash. Since I already severed the gourd, my pumpkin pie and pumpkin oatmeal was put on hold and without much planning, decided that the only way I could quickly serve this squash was in a soup of course.

I was overwhelmingly surprised at how awesome it came out, since I literally threw in any fall-ish item into the pot, crossing my fingers for success. Freshly picked apples + homegrown acorn squash + cinnamon = HEAVEN.

4 cups vegetable broth

1 large acorn squash, halved and seeded

1 large apple (green is better), peeled and chopped

1 red onion, chopped

2 carrots, chopped

1 cup coconut milk

3 tbsp olive oil

1 1/2 tsp cinnamon

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp nutmeg

1/2 cup chopped pecans for garnish

  • Preheat oven to 400 degrees
  • Place acorn halves, face up, on a baking sheet. Season with olive oil, salt and pepper to taste
  • Roast at 400 degrees for 1 hour
  • Remove skin off squash and cube
  • In a large saucepan, cook olive oil and onion over medium heat for 5 minutes
  • Add squash, carrots, apples, salt and black pepper and cook for 3-5 more minutes, stirring continuously
  • Add cinnamon and nutmeg and cook for another minute
  • Add vegetable broth and bring to a boil
  • Simmer on low/medium heat for 15-20 minutes
  • Stir in coconut milk, then puree in batches in a blender until creamy

Tempeh & Corn Chili

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File this one under “food that looks so much like real meat it’s creepy”.

I an enamored this this chili. It’s hearty and spicy, and the mix of corn, beans, tempeh and veggie gives it such a wonderful texture. So many flavors in one little bite!

The end result of the crumbled tempeh resembles ground hamburger meat, which is something I generally don’y enjoy. But once in awhile, I don’t mind the faux-meats, and in this dish it’s especially delicious. This stew really wouldn’t be the same without it.

3 cups diced tomatoes

2 cups fresh or frozen corn

2 green bell peppers, chopped

1 yellow onion, chopped

1 cup cooked black beans

1 cup vegetable broth

1 8 oz. package tempeh, crumbled or diced

1 cayenne pepper minced

2 tbsp olive oil

1 tbsp chipotle hot sauce

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

  • Saute onion, peppers and cayenne pepper in olive oil in a saucepan over medium heat for minutes
  • Add tempeh, salt, paprika and black pepper and cook for 5 more minutes, stirring
  • Add corn and black beans and cook for 2 more minutes
  • Add tomatoes, veggie broth and hot sauce and bring to a boil
  • Reduce heat to meat/low, cover, and cook for 45 minutes

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Cheddah Broccoli Soup

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Because there’s not actually real cheddar in this soup and even if there was, my Boston accent would pronounce it this way.

This “cheddah” soup is legit. I doubt ANYONE could taste the difference if I gave them a bad-for-you, sodium-riddled dairy version and paired it against this one. And this one’s got a teensy amount of salt, homemade veggie broth, fresh organic vegetables and that infamous Daiya cheese wedges.

I don’t know what in the hell Daiya did to make their cheese wedges so damn delicious, but it’s downright addictive. I was never a huge fan of their shredded cheeses, but their wedges are unreal. The flavors are somewhat similar, but the texture, consistency and melt-ability are indescribable. If you’re newly vegan and finding the transition to life without cheese difficult (I faced the same dilemma), then you MUST try this cheese. Trust me.

5 cups vegetable broth

4 cup finely chopped broccoli florets

1 package cheddar Daiya cheese wedges, shredded (or 2 cups of your fave vegan cheese shreds)

2 carrots, grated

2 cups coconut milk

1 yellow onion, chopped

1/3 cup whole wheat flour

1/4 cup olive oil

1 tbsp nutritional yeast

1 tsp sea salt

1/4 tsp black pepper

1 cayenne pepper, minced

  • In a large saucepan, cook onion and cayenne pepper in olive oil over medium heat for 7-8 minutes
  • Add flour, salt and black pepper and stir together for 1 minute
  • Add veggie broth, coconut milk and nutritional yeast and bring to a boil
  • Reduce to a simmer and let cook for 20 minutes
  • Add broccoli and carrots and cook at medium heat for 15-20 more minutes
  • Pour half of coup into a blender and pulse until creamy
  • Return all contents to medium heat, add cheese and cook on medium heat for 5-7 more minutes, or until cheese is fully melted

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Creamy Roasted Carrot Soup

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Will I ever tire of soup?

The answer is no.

The possibilities are endless, and no matter how much veggie broth I make each week, I know that a brand new soup recipe is not far off. Seems as though almost any vegetable can be turned into a soup, and soup just seems much healthier doesn’t it? The sodium-based can versions are actually pretty awful for you, but an honest, veggie-based soup is a light alternative, that I love to enjoy after a good yoga class. Plus, the minimal ingredients and quick prep time make for a super easy and affordable weeknight dinner.

6 cups sliced carrots

5 1/2 cups vegetable broth

1/2 cup coconut milk

1 large yellow onion, chopped

1 cayenne pepper, minced

2 tsp sea salt

1 tsp dried rosemary

1/2 tsp white pepper

1/4 cup olive oil, divided

  • Preheat oven to 425 degrees
  • Lay carrots on parchment paper on a baking sheet
  • Drizzle with half of the oil, salt, pepper and rosemary
  • Roast at 425 degrees for 40 minutes
  • When cooked, heat remaining oil in a saucepan with cayenne pepper over medium heat
  • Add onions and cook for 7 minutes
  • Add vegetable broth and carrots and bring to a boil
  • Reduce to a simmer and cook for 10 minutes
  • Pour into blender and blend until smooth
  • Return to saucepan to medium heat and add coconut milk
  • Cook for 5 more minutes

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Tomato, Zucchini & Barley Soup

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Whether you shop at a run-of-the-mill grocery store, a Whole Foods, a farmer’s market or get your produce from your own garden, I am pretty sure tomatoes and zucchini are everywhere. And at an exceptionally cheap price. Now’s the time of the year where I start making massive amounts of zucchini bread and tomato sauce because I’ve got so much of both of them I don’t know what to do with them. This week though, I also had a lot of veggie broth, and killed two birds with one stone (not a very vegan quote) and made a simple soup with them all.

This makes a lot of soup and considering the cost of the ingredients right now it should only cost you a few bucks-thrifty! 🙂

5 cups veggie broth

3 cups sliced zucchini

2 cups chopped tomatoes

2 cups cooked pearled barley

1 cup chopped onion

1/2 cup chopped fresh basil

3 cloves garlic, minced

2 tbsp olive oil

1 cayenne pepper, minced

1 tsp sea salt

1/4 tsp black pepper

  • Saute onions and cayenne pepper in olive oil over medium heat in a large saucepan for 7 minutes, stirring occasionally
  • Add zucchini and garlic and cook for 2 more minutes
  • Add remaining ingredients and bring to a boil
  • Boil for 5 minutes until tomatoes are tender and then remove from heat

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Speckled Kale & Potato Soup

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6 cups kale, chopped

4 cups cubed red potatoes

4 1/2 cups vegetable broth

2 cups chopped yellow onions

1 cup sliced leeks

1 cup coconut milk

2 tbsp olive oil

1 tsp nutritional yeast

1 tsp sea salt

1/2 tsp dried thyme

1/2 tsp black pepper

1 cayenne pepper, minced

  • In a large saucepan, saute onions, leeks and cayenne pepper in olive oil over medium heat for 7 minutes, stirring occasionally
  • Add potatoes, vegetable broth, yeast, salt, thyme and black pepper and then bring to a boil
  • Reduce to a simmer and then cook on low heat for 20 minutes
  • Stir in kale, cover, and then cook for 5 more minutes
  • Transfer soup to blender and puree in batches until creamy
  • Return to saucepan, then add coconut milk and cook on medium heat for 5 minutes

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