3 Vegan Soups for a Cold Winter Day

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Soup is hands down a time-honored thing to make and eat, even in the summer (gazpacho anyone?). However, now that it is Winter and a little more acceptable to eat soup at every meal, there's all kinds of recipes to explore. Each of these contains simple ingredients that you probably already have in your pantry, stocked up for the cold. Perhaps one of these will become your new favorite?

 

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Roasted Potato and Garlic Soup

 

Ingredients:

  • 1 lb yellow potatoes
  • 1/2 onion, diced
  • 6 cloves garlic
  • 1 carton vegetable broth
  • 1 1/2 cups almond milk
  • 1 tbsp olive oil
  • 2 tsp dried thyme
  • Sea salt and pepper to taste

 

Directions:

  1. Wash the potatoes and cut them into uniformly sized cubes, place into a baking dish with the onion and garlic. Drizzle the olive oil and season with thyme, salt and pepper.
  2. Bake at 425 for about 25 min or until potatoes can be easily pierced with a fork.
  3. Remove from the oven and let cool for a bit.
  4. Add the vegetables into your NutriBullet, drizzle in the broth and almond milk until smooth and creamy. Do this in batches so that you don't overfill your blender
  5. Season with salt and pepper and serve.

 

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Chickpea Noodle Soup

 

Ingredients:

  • 1/2 box quinoa noodles
  • 1 can chickpeas, drained and rinsed
  • 7 organic white button mushrooms (chopped)
  • 2 carrots, chopped
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic
  • 1 large leaf of kale, chard any green you prefer
  • 1 carton vegetable broth
  • 1/2 tbsp coconut oil
  • 2 tsp turmeric
  • Sea salt and pepper to taste

 

Directions:

  1. In a large pot, add a small amount of coconut oil. Add the onion and garlic and sauté for a few minutes, until fragrant.
  2. Add in the rest of the ingredients and simmer until the noodles are cooked and the vegetables are slightly soft.
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Creamy Vegetable Soup

 

Ingredients:

  • 6 cups water
  • 1 cup dutch yellow potatoes
  • 2 cups cauliflower
  • 2 vegetable bouillon cubes
  • 1/3 cup nutritional yeast
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 cup carrots, chopped
  • 1 cup broccoli florets
  • 1 cup kale, chopped

 

Directions:

  1. Add the first four ingredients into a soup pot and bring to a low boil until potatoes and cauliflower are soft.
  2. Remove from heat and add mixture into your blender. Blend until smooth and return to your soup pot.
  3. Stir in the nutritional yeast, mustard and garlic powder, mix well.
  4. Add in the rest of the vegetables and simmer until they just start to soften and kale begins to wilt.

 

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Kathryn is a plant-based cook with a zest for life and passion for wellness. In 2012 she founded ZENutrition, a vegan cooking company that offers meal services, catering and plant-based lifestyle coaching. Her cooking incorporates styles and theories from around the world. She brings creativity and love into the recipes she creates, and aims to truly nourish people by dishes with intention.