NOT Your Average Fall Soup Recipes! Vegan, Easy to Make, and Healthy!

These are not your basic Fall soup recipes! These soups are flavorful, easy to make, meal prep friendly and completely vegan 🙌 Hope you enjoy! Recipes below 👇
#vegan #healthy #recipes


Sweet Potato Bisque:
1 yellow onion
1 tbsp olive or avocado oil
6 cups peeled + chopped sweet potato (about two potatoes)
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp red Thai curry paste
1/2 tsp turmeric
1 can coconut milk
1 can water
1 can white beans, rinsed and drained

Chop the onion and sauté with 1 tbsp olive oil for 5 minutes. Add a splash of water if the pan gets too dry. Then add the chopped sweet potatoes and season with salt, pepper, curry paste, and turmeric. Add the coconut milk, water, and white beans then bring to a boil.

Reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.

Cool slightly and blend until very smooth and creamy. Transfer back to the stove to warm through and add more salt and pepper to taste.

Crispy Tortellini + Tomato Soup:
1/2 cup vegan tortellini
1/2 cup unsweetened plant milk
1/2 cup seasoned Italian breadcrumbs
pinch of salt and pepper
avocado oil spray
2 servings of tomato soup
vegan parmesan
fresh basil for serving (optional)

Add plant milk to a shallow dish and then add the breadcrumbs to another shallow dish with a pinch of salt and pepper. You can add more seasonings like garlic, salt and pepper, or red pepper flakes to the breadcrumbs if desired.

Mix well then dip the tortellini in plant milk and then dip into the breadcrumbs. Coat evenly then place in an air fryer a basket or on a lined cookie sheet.

Spray with avocado oil (more generously if baking in the oven) and bake at 400 degrees. 8-10 minutes in the air fryer or about 15 min the oven. Flip halfway through if baking in the oven for maximum crispiness.

Place the tortellinis in each bowl of tomato soup. Top with vegan parmesan cheese and fresh basil. Enjoy!

Broccoli Spinach Soup:
1 yellow onion
1 tbsp olive or avocado oil
4 cloves of garlic
1/2 tsp kosher salt
1/4 tsp black pepper
2.5 tsp dried oregano
2.25 cups frozen broccoli
1/2 cup frozen spinach
1/4 cup raw cashews
1.3 cups vegetable broth (not low sodium)
2/3 cups water

Chop the onion and sauté with olive oil for 5 minutes.

Peel and crush the garlic, don’t bother chopping because it will all get blended! Then add the garlic to the pot with the oregano, salt and pepper and sauté for another 5 minutes on medium heat. Add a splash of water to the pan as needed to prevent it from drying out.

Add the remaining ingredients and bring to a boil. Then cover and turn off the heat. Let it sit on the stove fro 15-20 minutes then remove the lid and cool slightly.
Blend until very smooth then transfer back to the pot to warm through. Add salt and pepper to taste and serve.

Garlic Bread Bowl:
2 6in round loaves of bread
3/4 tsp garlic granules
1 tsp dried Italian herbs
1/4 tsp kosher salt
1.5-2 tbsp olive oil
2 tbsp vegan parmesan cheese (optional)

Slice off the top third of each loaf then remove the inside of the loaves to create two bowls.

Combine the spices and olive oil in a small dish then brush all over the inside of the bread bowl. Sprinkle the inside and the “lid” with with vegan parmesan cheese if desired (optional) Then bake at 400 degrees until nicely toasted and crispy around the edges. About 5-8 minutes.

Note: if you opt for fresh garlic instead of granules, you may want to wrap the bread in aluminum foil so the garlic doesn’t burn in the oven.

Try my Pasta e Fagioli Recipe:
Pumpkin + Potato Stew with Rosemary Biscuits:

Subscribe to my channel here ↠

I hope you enjoy these vegan soup recipes! Can’t wait to hear which one you make first 😊

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