#vegansoup

This low-fat smoky broccoli potato soup is a comforting and flavorful vegan option. It's creamy, hearty, and packed with nutrients from the potatoes and broccoli. The addition of smoked paprika gives it a delicious smoky flavor without adding any extra fat.

Ingredients: 2 large potatoes, peeled and cubed. 1 head broccoli, chopped. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 1 tablespoon smoked paprika. Salt and pepper to taste.

Instructions: Add the onion and garlic to a large pot and cook them until the onion is clear. Put in the broccoli, potatoes, and vegetable broth. Bring to a boil, then lower the heat and let it cook slowly until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the smoked paprika and almond milk and mix well. Add pepper and salt to taste. Simmer for five more minutes to heat everything up. If you want, you can sprinkle smoked paprika on top of the hot food before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

A delicious vegan twist on the classic hot and sour soup, featuring tender jackfruit and savory vegan wontons. This soup is full of flavor with a perfect balance of heat and tanginess.

Ingredients: 1 can young green jackfruit, drained and shredded. 1 tablespoon sesame oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon grated ginger. 4 cups vegetable broth. 1/4 cup soy sauce. 2 tablespoons rice vinegar. 1 tablespoon sriracha sauce. 1 tablespoon maple syrup. 1 cup sliced mushrooms. 1 cup shredded cabbage. 1/4 cup chopped green onions. 12-15 vegan wonton wrappers. Salt and pepper to taste.

Instructions: In a large pot, heat sesame oil over medium heat. Add onions, garlic, and ginger. Cook until fragrant and onions are translucent. Add shredded jackfruit to the pot and cook for 5 minutes. Pour in vegetable broth, soy sauce, rice vinegar, sriracha, and maple syrup. Bring to a simmer and let it cook for 10 minutes. Add mushrooms, cabbage, and green onions to the pot. Simmer for an additional 5 minutes. Season with salt and pepper to taste. While the soup is simmering, prepare the wontons. Place a small spoonful of the jackfruit mixture onto each wonton wrapper. Moisten the edges with water and fold over to create a triangle. Press the edges to seal. Bring a pot of water to a boil. Carefully drop the wontons into the boiling water and cook for 3-4 minutes, or until they float to the surface. Divide the soup into bowls and add cooked wontons. Garnish with additional green onions if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

This Vegan Chickpea Lemon Fennel Soup is a comforting and nutritious dish packed with flavor. The combination of chickpeas, fennel, and lemon creates a refreshing and aromatic broth that's perfect for any time of the year.

Ingredients: 1 cup dried chickpeas, soaked overnight. 1 onion, finely chopped. 2 cloves garlic, minced. 1 fennel bulb, thinly sliced. 1 carrot, diced. 6 cups vegetable broth. 1 lemon, zest and juice. 1 teaspoon ground cumin. 1 teaspoon ground coriander. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened. Add sliced fennel, diced carrot, ground cumin, and coriander. Cook for another 5 minutes. Drain soaked chickpeas and add them to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 40-45 minutes until chickpeas are tender. Stir in lemon zest and juice. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 50 minutes

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

This vegan soup is comforting and tasty. It has pillowy gnocchi, hearty vegetables, and fragrant herbs in a creamy coconut broth.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 celery stalks, diced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 cup coconut milk. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp paprika. Salt and pepper to taste. 1 package 16 oz vegan gnocchi. 2 cups spinach, chopped. Fresh basil leaves for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the garlic and onion dices and saut until the onions are clear. Add the celery and carrots and cook until they get soft. Add vegetable broth and tomato dices, and then bring the whole thing to a simmer. Add the paprika, salt, pepper, thyme, oregano, and coconut milk and mix well. Add the vegan gnocchi and cook it according to the directions on the package. Add chopped spinach to the cooked gnocchi and stir until the spinach wilts. Add fresh basil leaves on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This curried butternut, red lentil, and apple soup is vegan and tastes great. It has a nice mix of sweet, savory, and spicy flavors. It's filling, healthy, and great for cold days. When you mix apples, red lentils, and butternut squash, you get a velvety texture and an easy-to-make meal that tastes great.

Ingredients: 1 small butternut squash, peeled, seeded, and diced. 1 cup red lentils, rinsed. 2 apples, peeled, cored, and diced. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon curry powder. 1 teaspoon ground cumin. 1/2 teaspoon ground turmeric. 4 cups vegetable broth. 1 cup coconut milk. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic, curry powder, ground cumin, and ground turmeric. Cook for another minute until fragrant. Add diced butternut squash, red lentils, diced apples, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils and squash are tender. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot. Stir in coconut milk and season with salt and pepper to taste. Simmer for another 5 minutes, allowing flavors to meld. Serve hot, optionally garnished with a swirl of coconut milk and a sprinkle of chopped fresh cilantro.

Prep Time: 15 minutes

Cook Time: 35 minutes

This vegan version of chicken and dumplings is comforting. It has hearty chickpeas, mixed vegetables, and fluffy dumplings in a tasty broth.

Ingredients: 1 cup chickpeas, cooked and drained. 1 cup mixed vegetables carrots, peas, corn. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 tablespoon olive oil. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. Salt and pepper to taste. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup non-dairy milk such as almond or soy. 1 tablespoon vegan butter.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until fragrant. Add chickpeas and mixed vegetables to the pot, stir well. Pour in vegetable broth, add dried thyme, dried sage, salt, and pepper. Bring to a simmer and let it cook for 15 minutes. In a mixing bowl, combine flour, baking powder, and salt. Stir in non-dairy milk until a thick dough forms. Drop spoonfuls of the dough into the simmering broth mixture. Cover and cook for an additional 10 minutes until the dumplings are cooked through. Stir in vegan butter until melted and well combined. Serve hot and enjoy the cozy vegan chick'n & dumplings!

Prep Time: 15 minutes

Cook Time: 25 minutes