Category Archives: soups

Sweet Pumpkin Soup


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






Cinnamon Acorn Squash Soup


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


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


Cheddah Broccoli Soup


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





Creamy Roasted Carrot Soup


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


Tomato, Zucchini & Barley Soup


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


Speckled Kale & Potato Soup


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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