The recipe for this vibrant Honeynut squash and apple soup has a short list of ingredients and really plays up the flavor of the winter squash itself, using both the flesh and seeds of the vegetable.
Read MoreA hearty, spicy plant-based tortilla soup that's perfect for chilly winter days.
Read MoreBy using vegetable stock and coconut milk as a base, the soup is creamy and delicious, but completely vegan.
Read MoreHave you ever had creamy butternut squash soup? This one-pot recipe is sure to win you over in an instant.
Read MoreOne of my go-to recipes for this is a bourguignon, a red wine-based French stew capitalizing on hearty vegetables like mushrooms, artichoke hearts, and carrots.
Read MoreWe’ve not only figured out a way to veganize the traditionally dairy-laden comfort soup, we’ve managed to (secretly) pack it to the brim with nourishing vegetables.
Read MoreThis creamy soup has all the flavor without any dairy, which is great news for those of you who either avoid dairy or can’t digest dairy, like myself.
Read MoreSoup is definitely my go-to fall comfort food. You just throw everything together and in half an hour you’ve got a a bowl of a satisfying hearty meal to warm your belly and soul.
Read MoreThe great advantage of making this broth is that you can use any vegetable and every part of the vegetable, so save everything, from cores to peels
Read MoreCremini mushrooms are great in this soup because they lend it a rich, dark color, but white mushrooms, shiitake, or other types of mushrooms can be used.
Read MoreCoconut milk lends a Thai flavor to the soup, but you can use any unflavored, unsweetened nondairy milk.
Read MoreThis spicy Moroccan soup is packed full of nourishing ingredients and gets its creaminess from coconut milk.
Read MoreThis Corn Chowder is super heart-warming and goes well with a few dashes of hot sauce!
Read MoreThis Black Bean Soup is easy to make and filled with protein and tasty vegetables.
Read MoreBok choy, baby bok choy, and tat soi are Asian greens that work well in pho dishes. You can use 2 cups chopped spinach in place of bok choy.
Read MoreIf you haven’t tried roasted beets, you may find that you actually like (dare I say, love) the taste—roasting vegetables brings out their sugars, caramelizing the veggies to render them sweet, nutty, and very agreeable.
Read MoreLadle soup into four bowls. If desired, sprinkle each with 2 tablespoons vegan Parmesan cheese.
Read MoreFresh thyme lends the soup a Mediterranean flavor, but if only dried is available, dried leaves (as opposed to ground) are preferred; use 1 teaspoon. If you don’t have thyme, use oregano.
Read MoreTomato soup doesn’t always need dairy to be tasty! This one is packed with nutrients and flavor from the herbs and veggies.
Read MoreOf course you can use regular button mushrooms in this soup, but why not try shiitake or maitake mushrooms?
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