#plantbasedsoup

Soup-erb 👌⁣⁣⁣

vegan cream of tomato soup + homemade garlic bread 🥫🥣🍞

This vegan leek and potato soup is creamy and warm, making it perfect for a cozy meal. It's full of flavor and good for you because it's made with healthy ingredients.

Ingredients: 2 leeks, sliced. 3 medium potatoes, peeled and diced. 4 cups vegetable broth. 1 cup coconut milk. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add sliced leeks and minced garlic, saut until softened, about 5 minutes. Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with fresh parsley. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

A velvety, plant-based black bean soup with a rich and creamy texture, packed with flavors from spices and vegetables.

Ingredients: 3 cups cooked black beans. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeno pepper, diced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Fresh cilantro, for garnish.

Instructions: In a large pot, saut onion and garlic until softened. Add bell pepper and jalapeno, cook for 2-3 minutes. Stir in cooked black beans, vegetable broth, almond milk, cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 15-20 minutes. Use an immersion blender to blend the soup until smooth and creamy. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and flavorful vegan soup featuring French lentils, tomatoes, and tarragon, perfect for a cozy meal.

Ingredients: 1 cup French lentils, rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 2 tablespoons fresh tarragon, chopped. Salt and pepper, to taste.

Instructions: In a large pot, saut the onion and garlic until soft. Add the lentils, tomatoes, vegetable broth, and tarragon. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until lentils are tender. Serve hot, garnished with additional tarragon if desired.

Prep Time: 10 minutes

Cook Time: 30 minutes

Nourishing miso soup recipe loaded with sea vegetables. Perfect for a cozy and nutritious meal any time of day.

This vegan chickpea noodle soup has a vintage look and feels cozy. It's great for warming up on cold days.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 1 can 15 oz chickpeas, drained and rinsed. 4 cups vegetable broth. 1 cup water. 1 bay leaf. 1 tsp dried thyme. 1/2 tsp smoked paprika. Salt and pepper to taste. 4 oz noodles of your choice such as spaghetti or fettuccine, broken into pieces. 2 cups spinach leaves, chopped. 2 tbsp lemon juice. Fresh parsley, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook for about 5 minutes, until the onions are soft. After you add the carrots and celery, cook for five more minutes. Bay leaf, thyme, salt, pepper, smoked paprika, and water should all be stirred in. Turn the heat down to low and let it cook for 15 minutes. For about 8 to 10 minutes, or until the noodles are al dente, add them. Put in the spinach and lemon juice. Cook for about two minutes, until the spinach is soft. Take out the bay leaf, taste, and add more salt or pepper if you think it's needed. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

A comforting vegan soup combining the earthy sweetness of kabocha squash with creamy coconut milk, hearty brown rice, and protein-rich lentils.

Ingredients: 1 small kabocha squash, peeled, seeded, and diced. 1 can 13.5 oz coconut milk. 1 cup cooked brown rice. 1/2 cup cooked green lentils. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 4 cups vegetable broth. 1 tablespoon coconut oil. Salt and pepper to taste. Cilantro leaves for garnish optional.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Mix in the ginger, garlic, and onion slices. Saut until the food smells good. Dice the kabocha squash and cook for 5 minutes, stirring every now and then. Add the vegetable broth and boil it. Turn down the heat to a low level and let it cook for about 15 to 20 minutes, until the squash is soft. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Add cooked brown rice, lentils, and coconut milk. Let it cook for five more minutes. Add pepper and salt to taste. If you want, you can serve it hot with cilantro leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes