Whether it is cold outside, you are under the weather or you just feel like a comforting bowl of soup, these recipes are almost as easy as opening a can, but taste so much better! Having a supply of pre-made up stocks like veggie or mushroom and some frozen, fresh or canned vegetables make these recipes quick, easy and delicious.
Tomato Soup (makes 4 servings)
- 1 14 oz can of diced tomatoes
- 1 small onion diced
- 1 C of your fav nut milk (unsweetened)
- 1-2 cloves garlic, diced small
- 1 Tbsp olive oil
- a few leaves of fresh basil (optional)
- salt and pepper
Directions:
- Heat the olive oil up in a medium saucepan and add onion. Cook over medium heat for about 5 minutes or until soft. Add garlic and cook for another 1-2 minutes.
- Add the remainder of the ingredients and cook until heated through.
- Use an immersion blender and blend until smooth, or add to a blender and blend until smooth (be careful as the soup will be hot)
- Top with torn basil leaves if using and season with additional salt & pepper if needed.
Mushroom Soup (makes about 4 servings)
- 4 C of sliced mushrooms (whatever type you like)
- 1 small onion, diced small
- 2 cloves garlic, diced small
- 1 container (3 cups) of mushroom stock (or veggie)
- 1 C of nut milk
- 2 Tbsp of flour
- 1 Tbsp olive oil
- 1 tsp each: thyme, tarragon, salt, pepper
Directions:
- Heat up oil in a large saucepan over medium high heat, and add onion and mushrooms. Cook for about 5 minutes. Add garlic and cook for another 2 minutes.
- Add thyme, tarragon, salt, pepper and flour and stir until flour is incorporated-about 1-2 minutes.
- Add stock, bring to a boil and cook for about 7 minutes, then add milk and cook for another 2-3 minutes.
- Using an immersion blender, blend until it is the consistency you prefer. You can also use a blender but be very careful as the soup will be hot!
Cauliflower/Broccoli Soup (makes about 4 servings)
- 3 C cauliflower, chopped stems and florets
- 2 C broccoli, chopped stems and florets
- 1 small onion, diced
- 1 carrot, diced
- 2 cloves garlic, diced
- 1 container (about 3 C) of vegetable broth
- 1 C nut milk
- 1/3 C nutritional yeast
- 1 Tbsp olive oil
- 1 Tbsp flour
- 1 tsp each: thyme, salt and pepper
Directions:
- Heat up oil in a large saucepan over medium heat, and add onion. Cook for about 5 minutes. Then add garlic and cook for another 2 minutes.
- Add cauliflower, broccoli and carrot. Cook for about 5-7 minutes.
- Add flour, thyme, nutritional yeast, salt and pepper and stir until flour is incorporated. Then add broth and milk, bring to a boil, then reduce to a simmer and cook covered for about 10 minutes or until veggies are tender.
- Use an immersion blender to blend half the soup, leaving some chunky for texture. You can also blend half in a blender, being careful as the soup will be very hot!
NOTE:
- You can replace fresh veggies with frozen. Just reduce your cooking time by at least half.
Leek Soup (makes about 4 servings)
- 3-4 big leeks, clean and slice (use only white and pale green parts)
- 1 each: large onion, large carrot, celery stalk, large potato, all chopped
- 2 Tbsp of Olive oil (or vegan butter)
- 4 C of veggie broth
- 1 C of white wine or water
- 1 bay leaf, 1 tsp each: thyme, salt & pepper
DIRECTIONS:
- Heat oil or butter over medium heat and add leeks, onion, carrots, celery and cook for about 10 minutes, stirring.
- Add broth and wine or water, bay leaf, thyme, salt & pepper and cook over medium heat for about 20-25 minutes. Remove bay leaf.
- Using an immersion blender, blend until it is the consistency you prefer. You can also use a blender but be very careful as the soup will be hot!
Cold Gazpacho Soup (makes about 4 servings)
- 1 large can canned tomatoes with juice
- 1 each: cucumber, red pepper and onion, chopped
- 1 C of tomato juice
- 3 garlic cloves, chopped
- 2 Tbsp of herbs (fresh or dried) thyme, parsley, chives and/or tarragon
- ¼ C red wine vinegar
- 1 tsp cayenne pepper – or a small chopped fresh hot pepper
- ¼ cup each: olive oil and lemon juice
DIRECTIONS:
- Put 3/4 of everything into a blender and blend smooth, then add the rest and blend just a little to keep some chunky. Add salt and pepper to taste. Put in fridge and cool for at least an hour.
NOTE:
- Top with chopped chives and vegan sour cream if you like.
- Switch up veggies - celery, zucchini, green pepper, radish, etc.
Tortellini Soup (makes about 4 servings)
- 1 Tbsp oil
- 2 carrots, chopped
- 1 large onion, chopped
- 1 medium zucchini, chopped
- 2-3 tomatoes, chopped
- 1 C chopped spinach
- 1 C spinach prepared fresh tortellini
- 4 C of vegetable broth
- 4 cloves garlic, minced
- 1 tsp each: rosemary, oregano, thyme, salt and pepper
- 1 Tbsp red or white wine vinegar
- Vegan Parmesan cheese (optional)
DIRECTIONS:
- Add oil to a large pot on medium high heat. Add all ingredients except vinegar and spinach. Bring to a boil and reduce heat to medium and simmer 8-10 minutes.
- Take off heat and add spinach and vinegar and top with Parmesan cheese if using.
NOTE:
- Add whatever veggies you like (broccoli, cauliflower, kale-chop small)
Black Bean Soup (makes about 4 servings)
- 1 Tbsp olive oil
- 1 each: small onion, celery stock, large carrot, chopped
- 3 cloves garlic, chopped
- 2 Tbsp each: of Chili Powder and Cumin
- 4 C veggie broth
- 2 large cans of black beans, drained and rinsed
- 1 large can diced tomatoes
- 1 C frozen or canned corn
- 1 tsp salt & pepper
DIRECTIONS:
- Heat up oil in a large saucepan over medium heat and add onion, celery and carrots, cook for about 5 minutes.
- Add garlic, spices and salt and pepper, cook for 2 minutes.
- Add broth, 1 can of beans and tomatoes and cook for 10-15 minutes. Then blend with an immersion blender or food processor. If it is too thick add a bit more broth.
- Add last can of beans and corn and heat for 3-4 minutes.
OPTIONS:
- Top with fresh cilantro or diced avocado.