168极速赛车开奖官网 Soups Archives - Plant Power Couple

168极速赛车开奖官网 Creamy Vegan Cauliflower Soup

Brittany Roche — Thu, 26 Sep 2024 22:14:50 +0000

This vegan cauliflower soup is the perfect texture: a smooth and creamy soup that’s still soup-texture without being watery. It’s also full of flavor without being overwhelming. This, my friend, is a soup Goldilocks would be proud of. Even T, our resident cauliflower-hater approves!

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I know I know, what’s so exciting about cauliflower soup, right?

Wrong.

Of all the creamy cauliflower soup recipes out there, I am confident in saying this one is the very best!

It’s a smooth and creamy blender soup that comes together so easily it’ll make your head spin. Full of flavor with the most beautiful tang, this recipe will take your cauliflower soup from bland and boring to a party in your mouth.

And have you tried our blender soup method?! Because it is the best way to take this soup recipe to the next level of ease and simplicity.

No roasting cauliflower, no finding the right non-dairy milk that isn’t going to leave a weird aftertaste. No muss, no fuss.

Try it, and I know you’ll fall in love with this recipe too!

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Why You’ll Love This Easy Cauliflower Soup

Easy to make. Our simple boil and blend method makes this soup a meal you can easily whip up on any busy weeknight.
Depth of flavor. One bite of this soup will draw you in and make you a cau-liever! Check out this video for T’s reaction.
Smooth and creamy texture but still soup-like. Some cauliflower soups can easily be mistaken for mashed potatoes (and lumpy ones at that!). But when I want a soup, I want a soup! And this fits the bill.

Ingredients for Easy Vegan Cauliflower Soup

Here are some tips for selecting the ingredients for this delicious soup! And please note, we will go over a few ingredient tips in this section, but the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

Olive oil – You can use any oil like avocado oil or make this vegan cauliflower soup oil free by using veggie broth instead! I would not use unrefined or virgin coconut oil because this will give the soup a coconut flavor.

Garlic cloves – roughly chopped

Yellow Onion – roughly chopped. The great thing about the blender soup method is you don’t have to chop your veggies evenly because they’re all going in the blender!

Cauliflower – You’ll want one large head of cauliflower, destemmed and roughly chopped. You can also replace as much of this as you want with potatoes to make a vegan potato cauliflower soup. If using frozen cauliflower, you’ll need about 6-8 cups. It makes a nice big batch!

Raw cashews or sunflower seeds (for a nut-free option) – You can also make this vegan cauliflower soup with coconut milk if you don’t have a high-powered blender. We suggest using a can of coconut milk or coconut cream rather than a carton.

Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder and recommend that for best results! It’s made with a nutritional yeast base which adds a nice umami flavor and slight thickening effect. You can use bouillon paste instead. If doing this, I would cut the amount in half.

White miso paste – This ingredient adds an umami parmesan-y tang without the dairy! Our favorite white miso is the mellow white miso from Miso Master. You can also use the chickpea miso for a soy-free option!

Lemon juice – This brightens the soup in all the right ways! Fresh lemon juice is always preferred, but bottled will do in a pinch! When I want a good bottled lemon juice, I love Lakewood Organic brand. Also, if you hate squeezing fresh lemon juice, you have to check out the Fluicer from Dreamfarm. Changed my life.

Spice Cabinet: salt, dried or fresh thyme, black pepper (or white pepper), onion powder

How to Make Vegan Cauliflower Soup with Cashews

Once you make this easy soup recipe, you’ll be adding it to your meal plan every week!

Step 1: Saute the veggies

Saute the onion, garlic, and cauliflower in a large pot for 15-20 minutes on medium low heat. Stir often.

The reason we add the cauliflower to the pot here is to get some of that “roasted” effect without actually having to roast the cauliflower.

Step 2: Boil the soup.

Add the remaining ingredients to the soup pot. Cover and bring the soup to a full rolling boil.

Once boiling, reduce the stove to medium heat and cook for 10 more minutes partially covered.

Step 3: Blend the soup.

Transfer the contents of your soup pot to a heat-safe ,high-powered stand blender or food processor. Depending on the size of your blender, you may need to do this in two batches. Be careful not to overload your blender.

Start the blender at a low speed to start chopping up the larger ingredients and carefully increase the speed to high. Once at high speed, blend for at least 1 full minute or until everything is completely smooth and creamy.

Blender Note: Unless you’re using the coconut milk or olive oil option (see the ingredient section above), I would not use an immersion blender or hand blender to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.

From here, taste and adjust the soup as needed. Add additional salt or pepper if you’d like!

Tips & Tricks for Vegan Cauliflower Soup (Vitamix)

Store any leftovers in an airtight container in the fridge for up to a week.
You can freeze this soup for up to 10 weeks! We suggest freezing in Souper Cubes, so you can easily defrost one portion at a time when you need it.
Feel free to load the end result with your favorite toppings like green onions, fresh herbs, red pepper flakes, vegan cheese, a drizzle of olive oil, vegan bacon, croutons, or some toasted pumpkin seeds!
You’ll need a heat-safe high-powered blender to make this soup. We do not recommend an immersion blender, as it won’t achieve the same texture.
If you are using an immersion blender, I would replace the cashews or sunflower seeds with either unsweetened coconut milk or high-quality olive oil.

Variations:

Cauliflower Curry Soup – Simply add 1-2 Tbsp of your favorite curry paste to add a totally different vibe!
Vegan Broccoli Cauliflower Soup – Feel free to replace as much of the cauliflower as you’d like with broccoli!
Cauliflower Potato Soup – Similarly, you can replace as much of the cauliflower as you’d like with potatoes! Sweet potato could be a fun twist too.

More Creamy Vegan Soups

We also have a whole Blender Soup Guide dedicated to this cozy soup-making method and the recipes we have that use it.

And check out ALL our creamy vegan soup recipes, tips, and tricks to create a velvety texture without the dairy in our Creamy Vegan Soup Recipe Round-Up!

Also, one more thing: If you’re a real soup season queen, check out our complete Vegan Soup Guide!

I hope you love this recipe just as much as we have (which is so much!).

When you make it, don’t forget to leave a star rating and review on the recipe below. This helps our recipes get shown to more people, and we so appreciate it!

Enjoy, my soup-loving friend!

Vegan Cream of Cauliflower Soup

This vegan cauliflower soup is the perfect texture: a smooth and creamy soup that's still soup-texture without being watery. It’s also full of flavor without being overwhelming. This, my friend, is a soup Goldilocks would be proud of. Even T, our resident cauliflower-hater approves!

Course Soup

Cuisine Blender, Soups

Keyword blender soup, cauliflower soup, creamy cauliflower soup, vegan cauliflower soup

Prep Time 15

Cook Time 35

Total Time 50

Servings bowls

Calories 108kcal

Author Brittany Roche

Ingredients

2 Tbsp olive oil or veggie broth for oil-free
1 large head of cauliflower destemmed and roughly chopped
6 large garlic cloves roughly chopped
1/2 large onion roughly chopped
5 cups water
1/2 cup cashews or sunflower seeds for nut-free
2 Tbsp vegan chicken bouillon powder
1 Tbsp white miso
1 Tbsp lemon juice
1 tsp onion powder
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper

Instructions

Saute onion, garlic, and cauliflower for 15-20 minutes on medium low heat. Stir often.
Then, add the rest of the ingredients. Cover and bring to a boil. Once boiling, reduce the heat to medium and cook for 10 more minutes partially covered.
Transfer the contents of your soup pot to a heat-safe high-powered blender. Depending on the size of your blender, you may need to do this in two batches. Start at a low speed and carefully increase the speed to high. Once at high speed, blend for at least 1 full minute or until everything is completely smooth and creamy.
Serve this soup hot topped with fresh herbs, green onions, or your favorite toppings and enjoy!

Notes

Blender Note: Unless you’re using the coconut milk or olive oil option (see the ingredient section above), I would not use an immersion blender to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.

If using frozen cauliflower, you’ll need about 6-8 cups. It makes a nice big batch!

Nutrition

The post Creamy Vegan Cauliflower Soup appeared first on Plant Power Couple.

168极速赛车开奖官网 Potato Leek Soup (no cream)

Brittany Roche — Tue, 24 Sep 2024 00:49:17 +0000

This vegan potato leek soup uses our “blender soup” method to make a rich and creamy soup without a drop of milk or heavy cream (vegan or otherwise)! Unlike other potato leek soup recipes, ours is also packed with hidden plant-based protein, so you can get your cozy on without feeling hungry an hour later. All of this, and I swear you’ll never know what you’re eating is vegan and also healthy!

This is the creamy potato leek soup that got me through my wisdom teeth surgery last year.

Not only is it a sip-friendly and incredibly comforting soup (which is everything you want after a surgery!), but it’s also chock-full of protein thanks to some hidden red lentils.

It’s also super easy to make a la our favorite blender soup method. That was a big bonus for T who was charged with taking care of this very particular patient.

You’ll need a host of pantry staples and the obvious produce, but no coconut milk or cream of any kind with this method. It’s easy to make oil-free too!

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Why is this the best vegan potato leek soup?

We’re totally sold on this being the best vegan potato leek soup, and we think you will too once you try it. Here’s why:

Packed with protein. We can’t say this enough! Red lentils blended into the soup base adds extra creaminess without you ever knowing it’s there.
No cream or milk. But you’ll never miss it with our blender soup method!
Easy to make. Just roughly chop your veggies (perfect for the knife skill beginners like me…still lol), boil, and blend!

Ingredients in Potato Leek Lentil Soup

These ingredients may seem a little unorthodox, but you’ll understand how it comes together when you try it!

And please note, we will go over a few ingredient tips in this section, but the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

Vegan butter – If you’re oil-free, you can skip this and saute your veggies in water or vegetable broth.
Leeks – Trim the leafy tops and use the lower white and yellow portion.
Fresh Garlic – rough chopped
Russet potatoes – peeled and rough chopped
Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder for best results! It’s made with a nutritional yeast base which adds a nice umami flavor and slight thickening effect. This creates the best vegan chicken broth!
Cashews or sunflower seeds – These will be boiled and blended along with the rest of the ingredients to create a rich creamy texture without cream or milk!
Red lentils – This is where the bulk of the protein comes from!
Spice Cabinet: thyme, salt, white pepper, bay leaf

Substitution Options for Easy Vegan Potato Leek Soup

If you need to substitute one of the above ingredients, here are our best tips!

For the vegan butter: You can use olive oil, sunflower oil, refined coconut oil, or avocado oil. Do NOT use unrefined or virgin coconut oil because this will give the soup a coconut flavor. You can also make this dish oil-free by sauteing the leeks in water or vegetable stock.

For the potatoes: You can sub yukon gold potatoes instead of russet. You can also sub some or all of the potatoes with cauliflower if preferred. I would stay away from using red potatoes in this soup if possible.

For the vegan bouillon powder: I highly recommend our vegan bouillon powder, but you can use bouillon paste instead. If doing this, I would cut the amount in half.

For the cashews or sunflower seeds: You can also use hulled hemp seeds. If you don’t have a high-speed blender, you can use a good-quality olive oil. Be sure to blend on the highest setting for at least one minute to make sure it fully emulsifies and produces a creamy shiny texture.

For the red lentils: Do not substitute brown or green lentils. This will mess with the color and they don’t produce the creamy result red lentils do. You can use canned white beans or chickpeas if needed. I would double the amount and drain them before adding to the pot.

How to Make Vegan Leek and Potato Soup (no cream or milk)

This potato leek soup is so easy to make, you’ll want to make it all winter long!

Step 1: Saute the leeks and garlic

In a large soup pot or stock pot, melt the vegan butter over medium high heat and saute the leeks and garlic for 3 minutes.

Step 2: Simmer the soup

Add the rest of the ingredients and stir. Cover and bring to a boil.

Once boiling, reduce the heat to low. Keep covered and simmer for 20 minutes.

Step 3: Blend the soup

Remove the bay leaves if used.

Then, carefully transfer the contents of your pot to a high-power and heat-safe blender. Depending on the size of your blender, you may need to do this in 2 batches. Do not overload your blender!

Blender Note: Unless you’re using the olive oil option (see the substitution section for the sunflower seeds/cashews above), I would not use an immersion blender or regular blender (not high-power) to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.

Start the blender on low power and gradually increase the speed to high. Blend the soup on high for 1 full minute (at least) until completely smooth and creamy.

Step 4: Finishing touches

Transfer the easy soup back to your pot and taste to adjust seasonings as desired.

How to Make Chunky Potato Leek Soup (vegan)

If you prefer a chunky potato leek soup, you can do one of two things:

If you just want potato chunks, you can remove a few potato chunks before blending and toss them back in at the end.
If you want it totally chunky, I think you can probably blend ⅔ of the soup and then leave the other ⅓ unblended. My only concern would be the sunflower seeds/cashews. You may want to try soaking them in boiling water separately and then adding them right to the blender.

How to Serve Potato Leek Vegetable Soup

Serve this delicious soup hot topped with green onions as a garnish alongside some crusty bread. See more topping ideas in the section below!

We love to serve this soup as a main dish with a bread like our vegan bread rolls, vegan garlic bread, or vegan parmesan breadsticks!

It also goes great with salads like our Copycat Olive Garden Salad or Vegan Caesar Salad!

Topping Ideas

Scallions
Fresh chives
Parsley
Basil
Fresh thyme
Other fresh herbs
Vegan bacon
Vegan cheese shreds
A drizzle of olive oil
A swirl of coconut cream

How to Store Leftover Creamy Vegan Potato Leek Soup

Leftover soup stores great and is perfect for a cozy meal prep.

Store in an airtight container for 7-10 days in the fridge. Reheat on the stove or microwave on a low heat, stopping to stir often, until totally warmed through.

To freeze: We love to freeze this soup in Souper Cubes for perfect single portions. This soup freezes well for up to 12 weeks when stored in an airtight container.

More Vegan Creamy Soups:

If you love creamy soups without the dairy, check out more recipes from our blender soup series:

We also have a whole Blender Soup Guide dedicated to this method.

And check out ALL our creamy vegan soup recipes, tips, and tricks in our Creamy Vegan Soup Recipe Round-Up!

I hope this soup brings you so much joy like it has us! I am so excited to be heading into the fall and winter seasons, so we can make it all the time.

When you try it, let us know! We love when you leave a star rating and review on the recipe below. Even just a simple star rating helps our recipes get to more people, and for that, we are so grateful!

Enjoy the coziness!

Vegan Potato Leek Soup

This vegan potato leek soup uses our “blender soup” method to make a rich and creamy soup without a drop of milk or heavy cream (vegan or otherwise)! Unlike other potato leek soup recipes, ours is also packed with hidden plant-based protein, so you can get your cozy on without feeling hungry an hour later. All of this, and I swear you’ll never know what you’re eating is vegan and also healthy!

Course Main Course, Soup

Cuisine French, Vegan

Keyword blender soup, healthy potato leek soup, leek and potato soup, vegan potato leek soup

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 303kcal

Author Brittany Roche

Ingredients

3 Tbsp vegan butter
3 leeks trimmed and sliced
3 cloves garlic rough chopped
6 cups water
2.5 lb Russet potatoes peeled and chopped
1/4 cup vegan bouillon powder
1/4 cup cashews or sunflower seeds
1/4 cup red lentils
1 tsp salt
1/2 tsp thyme
1/2 tsp white pepper
2 bay leaves optional

Instructions

In a large soup or stock pot, melt the vegan butter over medium high heat and saute the leeks and garlic for 3 minutes.
Add the rest of the ingredients and stir. Cover and bring to a boil.
Once boiling, reduce the heat to low. Keep covered and simmer for 20 minutes.
Remove the bay leaves if used. Then, carefully transfer the contents of your pot to a high-power and heat-safe blender. Depending on the size of your blender, you may need to do this in 2 batches. Do not overload your blender!
Start the blender on low power and gradually increase the speed to high. Blend the soup on high for 1 full minute (at least) until completely smooth and creamy.
Transfer the soup back to your pot and taste to adjust seasonings as desired.
Serve this soup hot topped with chives, scallions, or parsley as a garnish. Enjoy!

Nutrition

The post Potato Leek Soup (no cream) appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Tuscan Soup with Mushrooms

Brittany Roche — Mon, 09 Sep 2024 05:00:00 +0000

This creamy Tuscan mushroom soup is like one of those Tuscan chicken dishes you find at Italian-American restaurants but in soup form and made meatless with tender sauteed mushrooms! The rich creamy broth welcomes you like a hug, and you’d never know it’s made without a single drop of heavy cream or milk thanks to a little soak and blend trick that never fails us!

This soup is perfect for someone who wants cozy comfort food that’s also nourishing!

We have meaty white mushrooms, tender ditalini pasta, spinach, and sun-dried tomatoes swimming in a luxuriously creamy umami broth made in your blender with secretly healthy ingredients like chickpeas for plant-based protein and cashews for a rich texture without the dairy!

This soak & blend technique might seem foreign to you at first, but trust us. We have employed this technique in plenty of creamy vegan soup recipes and it never fails!

I also want to mention this recipe is definitely not an authentic Tuscan mushroom soup (like this one), but I think you’ll love it nonetheless.

Our Tuscan-inspired vegetable soup uses more common mushroom options you can find at your local US grocery store like white mushrooms or baby bellas, but you can use any kind of wild mushrooms as well!

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Ingredients in Tuscan Vegetable Soup

Here’s everything you’ll need to make this soup recipe!

Olive oil – If you’re oil-free you can skip this part. Or use vegan butter for a different vibe. Avocado oil or sunflower oil will work in a pinch.

Onion – Minced. You could probably use shallots as well. I would not use red onion.

White mushrooms – Sliced. I’ve also used Baby Bella mushrooms which gives it a slightly different but still delicious vibe. Feel free to experiment with various kinds of mushrooms you have on-hand!

Garlic – Freshly minced. The more garlic the better in my view!

Celery – Small diced

Dry white wine – This really takes the flavor up a level on the decadence scale. For an alcohol-free version, use half white wine vinegar + half water

Pasta – We used ditalini. I recommend a short-form pasta for this.

Spinach – Destemmed and chopped. Baby spinach is fine. You can probably also use kale (especially Tuscan kale!) or escarole, but I haven’t tried this with that. You can also sub as much basil as you’d like for the spinach if you have lots in your garden right now!

Sun-dried tomatoes – I used the julienned sun-dried tomatoes that come in the sealed bag and are not packed in oil/water. I think you can use the jarred ones in oil or water as well.

For the creamy soup base, you’ll need:

Canned chickpeas – Don’t drain the can! You want to use the water + all! Any type of canned white bean like great northern beans will also work here.

Cashews – These will blend up to create a rich creamy broth base. You can sub sunflower seeds or hulled hemp seeds for a nut-free option.

Vegan bouillon powder – We always use and recommend our homemade vegan bouillon powder! You can sub half as much bouillon paste or 2 bouillon cubes. I do not recommend using vegetable stock on its own unless you have one with a really full flavor.

Tomato sauce or tomato paste – I always use something tomato-based from the fridge that’s open: pizza sauce, tomato paste, marinara sauce, tomato jam, etc.

White miso paste – This is essential to add a fermented parmesan cheese flavor to the broth without the dairy! You can also sub vegan parmesan.

How to Make Vegan Tuscan Soup

This creamy mushroom soup recipe is such an easy process which makes this soup the perfect dinner party starter or weeknight winner!

First, you’re going to add all the ingredients for the broth to your blender along with some hot water. Cover this and let it sit to the side while you get the soup going. This will soak and soften all of the ingredients to ensure everything blends up nice and creamy!

Note: You’ll want to use a heat-safe high-powered blender for this recipe. An immersion blender won’t be powerful enough to get it as creamy as I’d like. If you need to adapt this recipe for an immersion blender, I would substitute olive oil for the cashews.

Then, you’ll get a large pot and saute the veggies – celery, onion, garlic, and sliced mushrooms – in olive oil on medium heat and add the wine.

After that cooks down a bit, you’ll add water and cook the pasta right in the soup pot!

While the pasta is cooking, blend everything for your creamy broth base for at least 1 minute or until totally smooth.

Finally, just add the contents of your blender to the pot along with sundried tomatoes and spinach. Cook for a couple of minutes on low heat and voila!

Taste and adjust as needed. Depending on your taste and what bouillon powder you used, you may need to add a little salt and pepper. I usually don’t need it with our homemade bouillon!

How to Serve This Tuscan Soup Recipe

The great thing about this creamy Tuscan mushrooms soup recipe is you can serve it as a soup course to start a main meal, but it’s also got a punch of plant protein, so it works for a main meal as well alongside one or two of the side dish options we’ve listed below!

Serve this Tuscan Soup topped with:

Fresh oregano, basil, other fresh or dried herbs
Italian seasoning
Vegan parmesan – We love Violife.
Pesto
Freshly cracked black pepper
Air Fryer Croutons

Sides to Serve with Tuscan Mushroom Soup:

More Vegan Soup Recipes

Copycat Olive Garden Minestrone Soup
Hearty Mushroom Stew
Vegan Chicken Noodle Soup
And if you love creamy soup recipes like this, check out our round-up of creamy vegan soup recipes!

I can’t wait to hear what you think of this vegan Tuscan soup recipe. I hope it cozies up your fall like it has ours!

When you try it, don’t forget to leave a star rating and review of the recipe below. This helps more people find our recipes, and we love when you bring us in on your kitchen experiences!

Enjoy!

Creamy Tuscan Vegetable Soup

This soup is perfect for someone who wants cozy comfort food that’s also nourishing! We have meaty white mushrooms, tender ditalini pasta, spinach, and sun-dried tomatoes swimming in a luxuriously creamy umami broth made in your blender with secretly healthy ingredients like chickpeas for plant-based protein and cashews for a rich texture without the dairy!

Course Appetizer, Soup

Cuisine Italian, Italian-American, Vegan, vegetarian

Keyword Tuscan Mushroom Soup, Tuscan Soup, Vegan Tuscan Soup

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 232kcal

Author Brittany Roche

Ingredients

2 Tbsp olive oil
1 medium onion minced
8-10 oz. white mushrooms sliced
6-8 large cloves garlic minced
3 stalks celery small diced
1/2 cup dry white wine or 1/4 cup white wine vinegar + 1/4 cup water
6 cups water
1.5 cup dry pasta We used ditalini.
2 cups spinach destemmed and chopped
1/2 cup julienne sun-dried tomatoes

For the broth:

2 cups hot water
1 (15.5-oz) can chickpeas water + all
1/4 cup cashews or sunflower seeds
1/4 cup vegan bouillon powder
1/4 cup tomato sauce or 2 Tbsp tomato paste
3 Tbsp white miso paste

Instructions

Add all the ingredients for the broth to your high-powered heat-safe blender or food processor. Cover and let this sit while you get the rest of the soup ready.
Heat the olive oil in a large soup pot on medium heat. Saute mushrooms, onion, garlic, and celery for 3-5 minutes until fragrant.
Turn heat to high, add wine and stir. Let cook uncovered for 2-3 minutes.
Add 6 cups of water, cover, and bring to a boil.
Once boiling, add the pasta and let it cook for the lowest number on the time range it says on the box. (We did 8 minutes for this ditalini.)
While pasta is cooking, blend everything in the blender on high for a full 1 minute at least until totally smooth.
When pasta is finished cooking, turn the heat to low and add the contents of your blender, spinach, and sun-dried tomatoes. Stir to combine and cook (uncovered) for 3-5 more minutes.
Serve topped with fresh basil and enjoy!

Nutrition

The post Vegan Tuscan Soup with Mushrooms appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Cream of Zucchini Soup

Brittany Roche — Sat, 17 Aug 2024 17:57:39 +0000

Our vegan cream of zucchini recipe has a rich creamy texture thanks to our signature “blender soup” method and a few unexpected ingredients. This method results in a luxuriously silky soup without adding any milk or cream!

With our unique blender method, you get the smooth creamy texture you’d expect from a soup packed with heavy cream. But there’s not a drop of cream in sight, not even dairy-free cream or coconut milk! Oh, and no oil either.

It uses kitchen staples we almost always have in the house and fresh garden zucchini. Our method favors simplicity. Just two steps: Boil and blend!

This soup is the 10th installment of our blender soup series (check out all our blender soup recipes here), and it’s my new favorite way to use up extra zucchini!

And unlike other recipes, ours contains red lentils that both add to the creaminess and add a plant protein punch that can make this soup an actually satisfying full meal.

Packed with flavor from our homemade chicken bouillon, lemon juice for bright sunshiney vibes, and a touch of miso to add that parmesan flavor, even the staunchest zucchini haters will fall in love with each bite.

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Ingredients for Creamy Vegan Zucchini Soup

You might be surprised by some of these simple ingredients (mostly pantry staples!), but trust us on this. This formula never fails to create a creamy dreamy delicious soup!

Here, we’ll go over some ingredient notes to make sure you achieve the best results. You’ll find the full recipe with ingredient amounts in the recipe card at the bottom of this post!

Fresh Zucchini – Roughly chopped, don’t worry about peeling it! You can sub as much yellow squash for zucchini as you’d like!

Red lentils – These add protein and creaminess. Please note: Red lentils are not interchangeable with brown or green lentils. They produce a totally different result!

Raw cashews – We will boil these with the rest of the ingredients to soften them, but when blended, they will act as our rich heavy cream! For a nut-free substitute, use sunflower seeds or hulled hemp seeds.

Vegan chicken-style bouillon powder – We always use our homemade vegan bouillon powder and highly recommend it! You can also sub bouillon paste, but I would cut the amount you use in half. This will create a vegan chicken broth that yields a lot more flavor than store-bought vegetable stock. For that reason, I do not recommend subbing veggie broth unless you are cool with figuring out the seasoning yourself.

White miso paste – This adds some deeply savory vibes and also a fermented flavor that tastes like parmesan. It’s magic!!

Lemon juice – This adds a brightness to the whole soup that is so perfect for zucchini season!

Garlic – Whole garlic cloves give an exciting bite.

White pepper – For the perfect pinch of spiciness! You can sub black pepper if desired.

How to Make Zucchini Cashew Soup

Using our blender soup method, this easy soup is so quick and simple to make! Here, we’ll go over the basic instructions, but you’ll find the full instructions in the recipe card at the bottom of the post.

Step 1: Boil

Add all the ingredients to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 20 minutes.

Step 2: Blend into a creamy soup

Carefully transfer the hot liquid contents of your pot (including the cooking water) to a high-speed blender or food processor. Let it sit for a minute for some of the steam to escape.

Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and creamy texture.

Depending on the size of your blender, you may need to do this in multiple batches. I would not use an immersion blender here, as it isn’t powerful enough to turn the cashews into cream.

Step 3: Finishing touches

Pour the blended healthy soup back into the pot and taste to adjust seasonings as needed.

At this stage, you can also adjust the thickness of your soup. Feel free to add up to 2 cups of water if you’d like a thinner soup.

Serving Suggestions for Vegan Creamy Zucchini Soup

There are so many awesome ways you can serve this vegan zucchini soup recipe. Here are some of our favorites!

Toppings for this creamy zucchini soup recipe:

Drizzle of extra virgin olive oil
Swirl of coconut cream
Non-dairy plain unsweetened yogurt
Vegan sour cream
Vegan parmesan cheese
Fresh herbs like basil, parsley, thyme, or rosemary
Crushed red pepper flakes
Croutons
Pesto
Crispy sliced jalapenos or shishito peppers

Sides for this delicious summer soup:

Fresh homemade crusty bread with vegan butter
Vegan Garlic Bread
Vegan Grilled Cheese
Copycat Olive Garden Salad
Vegan Parmesan Breadsticks
Vegan Caesar Salad

Leftover Soup Storage

This garlic zucchini soup recipe makes a lot of soup and is a great way to meal prep with leftovers!

Store leftover homemade zucchini soup in an airtight container in your fridge for 5-7 days or your freezer for 3 months.

Tips and Tricks for Making the Best Zucchini Soup Recipe

You can sub yellow summer squash for some or all of the zucchini in this soup. Use what you got; it’s delicious either way!
You’ll want to use a high-powered and heat-safe blender for this blender soup method. We have used our Vitamix and Salton Power Blender with great success!
Red lentils are not interchangeable with brown or green lentils. If you need a substitute, canned white beans can be used, but I would cut the amount in half.

More Vegan Zucchini Recipes

If you have an abundance of zucchini and squash in your garden to use up, try these other recipes:

I can’t wait to hear what you think about this easy recipe. I hope it helps you enjoy your summer zucchini haul in a deliciously new way!

When you try it, we’d love for you to leave a star rating and review in the section below. This helps more people find our plant-based recipes, and we always enjoy hearing about your experience!

Creamy Zucchini Soup

Our vegan creamy zucchini recipe has a rich silky texture thanks to our signature “blender soup” method and a few unexpected ingredients. This method results in a luxuriously smooth soup without adding any milk or cream!

Course Lunch, Soups

Cuisine Blender, Soups

Keyword Creamy Zucchini Soup, Vegan Cream of Zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings bowls

Calories 127kcal

Author Brittany Roche

Ingredients

6 cups water
2 lb fresh zucchini
1/2 cup raw cashews
1/4 cup dry red lentils
4 large cloves garlic
3.5 Tbsp vegan chicken-style bouillon powder
1 Tbsp white miso paste
2 tsp lemon juice
1/2 tsp white pepper

Instructions

Boil the ingredients:
Add all the ingredients to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 20 minutes.
Blend the soup:
Carefully transfer the contents of your pot (including the cooking water) to a high-speed blender or food processor. Let it sit for a minute for some of the steam to escape. Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and creamy texture.
Adjust and serve:
Taste and adjust seasonings as needed. If the soup is too thick for your taste, you can add up to 2 cups of water. Taste and adjust seasoning after adding any water.

Nutrition

The post Vegan Cream of Zucchini Soup appeared first on Plant Power Couple.

168极速赛车开奖官网 Creamy Vegan Soup Recipes

Brittany Roche — Wed, 31 Jan 2024 05:00:00 +0000

A good creamy vegan soup was key for me to figure out when I went vegan, and I have good news! There are a million ways to make creamy vegan soups without dairy! In this post, I’m spilling all the secrets I’ve learned in my 10 years as a vegan for making the coziest, most luxurious plant-based soups you’ve ever tasted. I’ll walk you through all my tips and tricks along with some well-tested creamy vegan soup recipes to keep in your back pocket.

I loved a good creamy soup in my day.

When I went vegan, I missed them. I thought I would never have a creamy good soup again.

But as I got in the kitchen and learned more, I realized there were a million ways to make a creamy vegan soup.

And now they are some of my favorite soup recipes to develop for the blog and some of the most popular recipes on our site!

In this post, I am spilling all my secrets for making creamy vegan soups without dairy with you!

How can I make my soup creamy without dairy?

It’s easier than you think to make a soup with a creamy consistency without using a drop of dairy!

Here are a few of our top tips and resources:

Using Blenders to Make Creamy Vegan Soup

Sometimes all you need is a good blender!

A heat-safe high-powered blender is essential for recipes using cashews or sunflower seeds to be blended, like in our Cheesy Broccoli Blender Soup. We love our Vitamix and our Salton Power blender for these occasions.

An immersion blender (a much less expensive option) can also be used to puree soups, but I would avoid blending cashews with this! We use one in our Curried Pumpkin Soup recipe.

Vegan Heavy Cream

There are a number of heavy cream options on the market. Our favorite is the Silk heavy whipping cream, Califia Better Half, and Elmhurst’s oat creamer.

This is what we use to thicken our creamy vegan tomato soup recipe! They’re great because they can be used as a 1:1 sub for regular heavy cream in all your favorite recipes and create a nice thick soup!

Check your local grocery store for more brand options. Just remember, when buying vegan heavy cream for soup, you always want to get a neutral-flavored option. Something marked “unsweetened” and “plain” or “original” is always your best bet!

Canned Coconut Milk

The OG vegan option for making creamy soups is full-fat coconut milk or coconut cream! This is how we thicken the broth in our Creamy Curry Zoodle Ramen recipe.

To avoid coconut flavor, make sure you purchase a coconut milk with as few ingredients as possible and marked “unsweetened”. We love Native Forest and the coconut milk from Target’s store brand!

Non-Dairy Milk

Non-dairy milk can be used as a 1:1 sub for milk in any soup recipe. Any milk will do: oat milk, almond milk, soy milk, etc.

As with the other non-dairy products we mentioned, you want to make sure you are using an unsweetened and plain milk with as few ingredients as possible. This will help you avoid that weird sweet taste in your soups!

Our number one suggestion is always the unsweetened line of plant milks from Elmhurst! We love to use their milked cashews in our creamy vegan pumpkin soup.

Cashews + Other Nuts and Seeds!

We love using raw cashews to make a cashew cream to thicken our creamy vegan soups!

You can either blend them separately and add it to the soup like you would a heavy cream (like we do in our Creamy Vegan Chicken Stew) or boil the cashews with the rest of your ingredients in the soup pot and blend the whole mix in a heat-safe high-powered blender (like we do in our Blender Soup recipes!).

If you need a cashew replacement for any vegan soup recipe, try sunflower seeds or hulled hemp seeds!

White Beans and Other Legumes

Blended white beans, red lentils, or chickpeas can add a nice thickness to your soups!

We use this in soups like our Vegan Cream of Chicken or to thicken the broth in our Copycat Campbell’s Vegetable Soup!

Vegan Roux

A roux is a mix of butter, milk, and flour used to thicken sauces and soups. You can make a vegan roux easily!

Just replace the butter with vegan butter or refined coconut oil and the milk with an unsweetened non-dairy milk. Voila!

We use this trick in our Creamy Vegan Wild Rice Soup (recipe coming soon!), and it works like a charm!

Vegan Sour Cream

Vegan sour cream or cream cheese is another great way to make creamy vegan soups! It’s especially tasty in a vegan potato soup or tortilla soup.

My favorite brand of vegan sour cream is from Tofutti, but I also love the options from Kite Hill and Forager.

Creamy Vegan Soup Recipes

Now, let’s talk about the best creamy delicious vegan soup recipes we have to offer!

Creamy Tomato Soup

Behold: Creamy, cheesy, and cozy homemade vegan tomato soup! This simple blended soup recipe is an easy and healthy vegetarian dinner or make-ahead lunch that can be made from either fresh tomatoes or canned tomatoes and other simple ingredients.

Dairy-free cream of tomato soup is freezer-friendly, perfect for meal prep, and has a rich creamy texture you have to taste to believe. Serve with crusty bread or a vegan grilled cheese!

Creamy Spinach Soup

This creamy vegan spinach soup is my FAVORITE spinach recipe! It’s easy to make in a Vitamix or other high-powered blender.

The recipe itself is oil-free, gluten-free, and dairy-free and is packed with hidden nutrients from healthy ingredients like potatoes, red lentils, and miso paste! You’ll love the flavor and luxurious texture (even though there’s not a drop of heavy cream in it!).

Curried Pumpkin Soup

This savory curried pumpkin soup is an easy one-pot plant-based meal. Make this great recipe on the stove or in the slow-cooker with either canned pumpkin or fresh pumpkin and a few kitchen staples.

It’s gluten-free, dairy-free (without coconut milk!), and includes an oil-free option. Topped with some red pepper flakes, this soup is perfect for any cozy dinner occasion in the colder months!

Vegan Broccoli Cheese Soup

This healthy creamy vegan broccoli soup is easy to make in your Vitamix. The recipe is dairy free, oil free, AND gluten free.

It’s made with healthy ingredients like chickpeas, cashews (or sub sunflower seeds for nut free), cauliflower, carrots, and of course, broccoli florets! We serve this vegan broccoli cheddar soup recipe over a big steaming baked potato for total comfort food.

Easy Potato Blender Soup

This creamy vegan homemade potato soup recipe is easy to make right in your Vitamix or other high-powered blender!

It’s the BEST dairy-free potato soup we’ve ever eaten – loaded with flavor, a thick creamy texture, and soul-warming from start to end. Load it with your favorite toppings like vegan bacon and cheese or sip it out of a mug on a cold winter day!

Vegan Beer Cheese Soup

This cozy vegan beer cheese soup is nut-free and tastes like actual beer cheese soup, not just a healthy version of it!

Surprisingly though, this vegan soup is dairy-free, easy to make gluten-free, and includes an oil-free option along with some sneaky hidden veggies. Just add everything to a large pot, simmer, blend, and stir in the beer!

Creamy Vegan Chicken Stew

Get this vegan chicken stew recipe on your weekly meal plan STAT. It makes the perfect cozy winter dinner and will immediately transport you back to childhood.

This creamy vegetable stew with meaty soy curls is easy to make using common ingredients, methods, and hidden vegetables too! This vegan stew recipe is also freezer-friendly and the perfect plant-based meal prep recipe. It’s also gluten-free, dairy-free, and easily made oil-free.

Vegan Chicken and Dumplings

A soup fit for a main course! You don’t have to miss out on your favorite childhood comfort food thanks to this hearty vegan chicken and dumplings recipe!

It’s a creamy, dairy-free, veggie and soy curl stew topped with pillowy black pepper dumplings. Make this plant-based dinner when you really want to feel cozy!

Creamy Curry Zoodle Ramen

If you’re looking for a way to sneak more veggies into your diet, you have to try this vegan zoodle ramen recipe! It’s made right in your mason jar, so there’s no mess to clean up.

And you can make them ahead of time and keep them in the fridge for cozy veggie ramen noodle soup whenever you need a pick-me-up! To up the cozy factor, this easy recipe features a creamy green curry veggie broth that packs a robust flavor with a hint of spice.

Creamy Potato Corn Chowder

This creamy corn chowder is oil-free, gluten-free, and (of course) vegan!

It’s an easy, cozy, flavorful, and HEALTHY plant-based dinner option, and leftovers can be frozen for later – making it ideal for busy weeknights or weekly meal prep!

Creamy Vegan Zucchini Soup

Tuscan Creamy Vegan Mushroom Soup

This creamy Tuscan mushroom soup is like one of those Tuscan chicken dishes you find at Italian-American restaurants but in soup form and made meatless with tender sauteed mushrooms!

The rich creamy broth welcomes you like a hug, and you’d never know it’s made without a single drop of heavy cream or milk thanks to a little soak and blend trick that never fails us!

Condensed Vegan Cream Soup Recipes

Along with our basic creamy vegan soups, we also have a wide variety of copycat Campbell’s condensed soups!

These can be used as sauce starters, in casseroles, or just rehydrate them to make a sippable creamy vegan soup!

FAQs

Let’s end this post by answering a few of the most common questions about making creamy vegan soups! If you have additional questions, please leave them in the comments below, so we can add them to the post to create a more complete resource for future readers!

How do I add richness to vegan soup?

To add richness to vegan soup, you can add any dairy-free milk or cream like canned coconut milk or blended cashew cream. Olive oil is also a lovely addition and adds a rich texture when blended into the soup!

What is a good milk substitute for cream soup?

For cream soup, you want to make sure you use a milk substitute with a high fat content and unsweetened / neutral flavor for best results. We love the unsweetened cashew milk from Elmhurst or the heavy whipping cream from Silk!

How do you thicken soup without dairy?

There are myriad ways to thicken soup without dairy! You can substitute a non-dairy milk or vegan heavy cream, make a dairy-free cream in your blender using cashews or sunflower seeds, or emulsify some olive oil with white beans and potatoes. You can also try using powdered nutritional yeast or whisking some tapioca starch or corn starch into your vegetable broth!

I hope this post has inspired you to get in the kitchen and make your creamy vegan soup dreams a reality!

I know learning these tricks and recipes were a total game-changer when I went vegan, and I hope it helps you as well!

Enjoy!

The post Creamy Vegan Soup Recipes appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Zoodle Ramen

Brittany Roche — Tue, 16 Jan 2024 05:01:00 +0000

If you’re looking for a way to sneak more veggies into your diet, you have to try this vegan zoodle ramen recipe! It’s made right in your mason jar, so there’s no mess to clean up. And you can make them ahead of time and keep them in the fridge for cozy veggie ramen noodle soup whenever you need a pick-me-up! To up the cozy factor, this easy recipe features a creamy green curry broth that packs a robust flavor with a hint of spice. This post is sponsored by our friends at Microplane!

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). We are also affiliates of Microplane. Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

We don’t post a ton of zucchini noodle recipes here on Plant Power Couple, mostly because I am super picky about them. I don’t post one unless it’s really special.

And this, my friends, is one of those special times.

This zucchini noodle ramen was inspired by our friends at Microplane and their incredibly handy spiralizer jar top lids that fit right onto the top of a mason jar!

It’s the perfect gadget for making incredible veggie ramen right in a jar.

This is instant noodles the healthy way! It’s a genius idea for getting your veggies in an easy and delicious way that will also keep you cozy and warm this winter!

Pin this recipe f or later.

Why You’ll Love Zoodle Ramen Soup

There’s so much to love about this vegetable noodle ramen! But here are our top 3 reasons it’s the best ramen:

It’s a great way to get your veggies in but still enjoy some soul-warming comfort food!
Totally customizable. Make it all-veggie noodle or half veggie noodles / half ramen. Add your favorite flavors and toppings. Have fun with it!
Since this recipe is totally made in your mason jar (thanks to our handy Microplane jar top spiralizer!), it cuts down on dishes, so you can make more meals with less mess.

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Zucchini Noodle Ramen Ingredients

You’ll need 8 ingredients to make this zucchini ramen!

Zucchini – Spiralized. Peeling is optional. I like to leave it unpeeled, so you get those pretty green stripes in your zoodles!
Carrot – Peeled and spiralized.
Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder for the best flavored vegetable broth!
Soy curls – Broken into bite-size pieces. This will act as our plant-based chicken. You can also sub TVP chunks or strips.
Ramen noodles – I like to add regular noodles to the veggie noodles, but you can skip the traditional ramen noodles and do all zucchini noodles if that’s your jam!
Curry paste – Both green and red curry paste work! Make sure to check the ingredients on the brands available at your local grocery store, as not all curry paste is vegan.
Yellow curry powder
Canned coconut milk – Make sure you use the full-fat version! I’d also look for something unsweetened and with as few ingredients as possible to avoid a weird sweet taste.
Lime – Fresh lime is best!

Substitution Options for This Zoodle Soup

This recipe makes a great framework for all kinds of homemade ramen cup varieties! Here are our best substitution tips. If you try any of these or have anything to add, leave a comment and let us know!

For the spiralized zucchini: Yellow squash will also work perfectly! Or, if you’re a spiralizing aficionado, use your favorite spiralized veggie! I’ve been reading that parsnips are a fun one to try. You can also add some seared bok choy in place of the carrot noodles.

For the carrot: You can sub more zucchini noodles, ramen noodles, or use any of the zucchini noodle subs!

For the bouillon: Sub half as much vegan bouillon paste or 1 bouillon cube. We used a chicken-style bouillon, but you can switch it up with various bouillon flavors to suit your taste! A vegan beef broth bouillon would be a great variation.

For the ramen noodles: Sub rice noodles, Pad Thai noodles, udon noodles, or another quick-cook noodle. You can also sub all the ramen noodles with more zoodles and veggie noodles to make this a super low carb vegan meal! I would not sub spaghetti or a noodle that takes more than 3 minutes to cook.

For the curry paste: Use any curry paste you want in this recipe. Just make sure you check the ingredients because not all are vegan! Miso paste could be another good option for a miso broth. Be aware, though, it will add extra sodium which may need to be adjusted depending on the amount of bouillon you use.

For the curry powder: Feel free to mix this up with your favorite spices here!

For the lime: If you don’t have access to fresh limes, 1-2 Tbsp bottled lime juice will work. You can also sub a pinch lime pepper if needed!

non-dairy milk options

You can sub any plain and unsweetened non-dairy milk for the coconut milk. Something with a high fat content will work best.

Just be sure the milk you’re using has as few ingredients as possible and is labeled “unsweetened” and “plain” to avoid a weird tasting final product. You can also skip this ingredient for a less creamy broth.

Plant-based protein options:

A similar product called TVP strips or TVP chunks is a great 1:1 sub.

You can also sub your favorite un-breaded vegan chicken (although, I’d chop and cook it to get those edges browned before placing in the jar.)

You can also skip this entirely or sub frozen edamame for an alternative plant-based protein!

Crispy tofu (like our air fryer tofu) is another good option, but I would overcook them slightly, so they maintain their texture.

How to Make Zucchini Ramen (Vegetarian)

These zoodle ramen jars are a breeze to make, even for the most novice cook. And they make meal prep an absolute dream!

Step 1: Add the ingredients to your jar.

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.

Step 2: Spiralize the zucchini and carrots.

Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the mason jar.

If you’re new to spiralizing, see the section below for detailed instructions on how to use the Microplane Spiralizer Jar Top!

Step 3: Make the Instant veggie ramen.

If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.

When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour the hot water over the contents of your mason jar until it covers the veggies completely.

You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.

Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.

The Best Spiralizer for Veggies

I have been searching for a decade for a good handheld spiralizer that wouldn’t cost an arm and a leg. And I found it in Microplane’s Spiralizer Jar Top!

Much like their Jar Top Slicer (which we reviewed in our bourbon pickles post!), the Spiralizer Jar Top from Microplane has a simple, easy-to-use design that produces epic results.

It’s a lid that screws on to any wide mouth mason jar and has the spiralizer built in, so the food goes directly into the jar. No knife, no cutting board, no fancy overpriced piece of equipment to figure out how to use!

As soon as I tried it, I instantly knew it would be perfect for these zoodle ramen jars.

Microplane Spiralizer Review

I highly recommend this Jar Top Spiralizer for this zoodle soup recipe as well as all of your spiralizing needs – especially if you’re a meal prep household like us!

Here’s why we love it:

No mess clean-up! It saves you from having to do extra dishes because you’re spiralizing directly into your mason jar.
Easy to use. I am a mess when it comes to spiralizers, but even I can make expert-level zoodles with this thing!
Creates long veggie noodles. Gone are the days of those tiny, flimsy, lackluster veggie noodles. This thing makes zoodles that are so long, you’d think it was spaghetti!
High-quality stainless steel blades that do the hard work for you. The design is simple yet massively effective!
Easily stored in a kitchen drawer or cabinet. This is so important for people in a small city kitchen like us!
Priced at under $15! For such a high-quality kitchen tool, I’m shocked what a great price point this is at!
Durable. I can tell this spiralizer is going to go the distance, much like the rest of the Microplane products we own! It’s not flimsy like other options I’ve tried where I felt like it was going to break in my hands while using it!

This Microplane spiralizer gets me so much more excited to make zoodle dishes, and I know it will for you too!

Plus, all those beautiful spiralized noodles in the mason jar just look so dang pretty. All your friends will be impressed!

How do you use a Microplane Spiralizer?

I love how easy it is to use the Microplane spiralizer! And this is coming from someone who has tried all the handheld spiralizers in the world and failed miserably. This one makes me feel like a spiralizer pro!

Here’s how you use it:

Screw the top onto a wide mouth mason jar until tight.
Slice your zucchini, carrot, or other vegetable in half (that’s half the length)
Align the middle of the veggie with the handy center blade and press down gently. This will stabilize the veggie, so the high-quality blades do most of the work!
Twist the veggie and watch the veggie noodles spiralize right into your mason jar!

How do you clean a Microplane Spiralizer?

Cleaning a Microplane spiralizer is easy too!

Pro Tip: After using, make sure you twist the vegetable while pulling it out. That will keep you from getting veggies stuck in the blades.

After that, I just spray it off in case there are any extra veggie scraps (although, there aren’t many in my experience!), and run it through the dishwasher in my normal load.

The stainless steel in this spiralizer blade is naturally BPA free and dishwasher safe!

How to Serve Ramen with Zucchini and Carrots

To serve your zoodle ramen soup, empty the contents of your jar into a soup bowl. Taste and season with salt and pepper if needed.

Serve hot topped with freshly ground black pepper or red pepper flakes, sliced green onions, and a fresh lime wedge!

Chopped peanuts or sesame seeds could be another great topping and so could a drizzle of toasted sesame oil. Have fun and make it your own with your favorite toppings and add-ins!

How to Store Ramen Veggie Noodles

These ramen zoodle cups (without the liquid) will keep for one week in the fridge.

I used to think you shouldn’t store the ramen after cooking, convinced it would cause the vegetable noodles to get really soggy. But we tried it (stored for 24 hours), and the noodles came out just fine! Even the long noodles the Microplane Jar Top Spiralizer produces held their integrity with stunning appeal.

Store any leftover cooked ramen in the fridge in an airtight container (like the jar you made it in!) and reheat in the microwave or on the stove on low heat, stirring every minute or so until warmed through.

We do not recommend freezing leftover zoodle ramen.

More Zucchini Recipes

If you love zucchini, check these other recipes!

I hope you get just as much as a kick out of this delicious recipe (and the Microplane Jar Top Spiralizers!) as we did. We’ve been making it on a regular basis and can’t get enough!

This has totally changed my mind about zoodle recipes, so you’ll be seeing more of them on this site soon. If you have any requests, leave them in the comments below!

When you give the recipe a try, we’d love it if you could rate the recipe below and leave a comment with your review! This goes a long way in helping us get our recipes to more people.

And don’t forget to tag both @theplantpowercouple and @microplaneusa in your zoodle-rific photos, so we can cheer you on!

I cannot wait to hear what you think. Enjoy, my friend!

Vegan Zoodle Ramen

Course Soup

Keyword creamy vegan soup, low carb, noodles, ramen, zucchini

Prep Time 10

Cook Time 5

Total Time 15

Servings jar

Calories 397kcal

Author Brittany Roche

Equipment

1 Microplane Jar Top Spiralizer

Ingredients

1 Tbsp green curry paste
1/3 cup dry soy curls broken into bite-size pieces
1 Tbsp vegan bouillon powder
1 tsp yellow curry powder
1 oz. dry ramen noodles
1/2 large zucchini spiralized
1/2 large carrot peeled and spiralized

For serving:

1/4 cup full-fat canned coconut milk
1/2 lime
Salt and pepper optional, taste first

Instructions

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.
Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the jar.
Repeat these last two steps for as many jars as you’re making.
If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.
When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour it over the contents of your mason jar until it covers the veggies completely. You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.
Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.
Finally, empty the ramen soup into a bowl. Taste and season with salt and pepper if needed. Enjoy!

Nutrition

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168极速赛车开奖官网 Vegan Cream of Bacon Substitute

Brittany Roche — Wed, 10 Jan 2024 05:13:00 +0000

Unlike other Cream of whatever soup substitutes, this one is dairy-free, gluten free, vegetarian, and vegan! It’s also surprisingly healthy! Use this vegan cream of bacon as a 1:1 substitute for any Cream of soup but especially in any recipe calling for Campbell’s Cream of Bacon Soup. It’s especially good for potato casseroles or breakfast casseroles. The methods may seem untraditional, but the final product will surprise you with how close it is to the original!

Y’all know by now I have a mission to veganize all the classic American comfort food, and a big part of that is casseroles! And what is a major component to all American casseroles? Cream of soups!

This vegan cream of bacon substitute is the 5th recipe in our series that all started with our 5-star rated vegan cream of chicken! And you’ll be shocked that they’re all made with fairly simple ingredients.

Vegan Cream of Bacon is particularly cool because it can be used for breakfast casseroles like our vegan overnight breakfast strata!

It also goes great with any type of potato bake, or you can rehydrate it and make vegan bacon and bean soup with a creamy broth.

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Why is this the best vegan cream of bacon?

It can be used as a 1:1 sub in any recipe that calls for it. A great tool to have in your veganizing toolbox!
You don’t need to make a messy roux! We use a high-speed blender to do most of the work.
It might just be the only vegan cream of bacon out there! I did an extensive search and couldn’t find one single recipe, so clearly, the world needs this!
You get the tastes and texture of traditional cream of bacon without the heavy cream, real bacon, and all purpose flour!

Ingredients in Cream of Bacon Soup Alternative

You’ll need just 4 basic ingredients plus a few common spices to make this vegan bacon soup alternative!

Here, we’ll give a brief overview of the ingredients with some tips to yield the best results, but you can find the full recipe with ingredient amounts in the recipe card at the bottom of this post.

Dry red lentils – This is a key ingredient that adds that dead-on cream-of soup texture without having to make a roux!
Raw cashews – These will be blended with the red lentils for a plant-based fat component (instead of bacon grease and fresh cream)
Vegan chicken bouillon powder – We use our homemade vegan bouillon powder to add savory chicken broth flavor
Vegan bacon bits – We used the “accidentally” vegan McCormick bac’n pieces. Check out our post about vegan-friendly bacon bits for a complete list of vegan bacon bits brands!
Spice Cabinet – onion powder, garlic powder, smoked paprika (for extra smoky flavor!)

You’ll also need a high-speed blender for the best results in this recipe. An immersion blender will not work.

Substitution Options

Here’s our best substitutes advice and recipe variations for this creamy soup recipe! Please remember substituting an ingredient may not always lead to a positive result.

For the red lentils: I really do not suggest substituting this ingredient. Red lentils create a very unique texture in this recipe that is vastly different from brown or green lentils. Overcooked white beans or chickpeas could work, but we have not tried it.

For the cashews: Sunflower seeds or hulled hemp seeds are a great substitute for the cashews in this recipe. If you do this, I would also recommend adding a Tbsp or two of olive oil to the blender to match the fat content of the cashews. This will ensure the best texture!

For the bouillon powder: You can sub half as much bouillon paste or just use a mix of nutritional yeast, onion powder, dried thyme, celery salt, and a dash of black pepper.

For the bacon bits: You can use any chopped vegan bacon or even leftover seitan ham for this recipe. I’d avoid tempeh bacon and coconut bacon.

For the smoked paprika: Feel free to add a dash of liquid smoke along with some regular paprika

How to Make Vegan Copycat Campbells Cream of Bacon

Now, it’s time to make this easy recipe. This method may seem a little “out there”, but stick with us. If you’ve made any of our other Cream of soup recipes, you know the magic that awaits you!

Step 1: Simmer the ingredients.

Add the water, red lentils, cashews, bouillon, half of the vegan bacon bits, garlic powder, onion powder, and smoked paprika to a medium saucepan and stir.

Turn the heat to high, cover the pot, and bring the mixture to a boil. When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes.

Step 2: Blend the soup base.

Carefully transfer the mixture to your Vitamix or another high-powered and heat-safe blender. Blend until smooth and creamy, stopping to scrape the sides as needed.

Step 3: Add the bacon bits.

Then, stir in the remainder of the vegan bacon bits.

You can transfer this to a bowl to stir if you want, but I prefer to just stir them up in the blender (less dishes). Make sure the blender is off or you take it off the base with the blade turning mechanism though!

Step 4: Let it set.

Immediately pour the mixture into four 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely.

When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn’t already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!

How to Use Cream of Bacon Soup Alternative

You can use one 8-oz jar of vegan cream of bacon as a 1:1 sub for Campbell’s Cream of Bacon soup (or any Cream of soup) in any recipe that calls for it! It adds smoky bacon flavor to any dish it touches!

You can also rehydrate this for a delicious soup. Add beans, barley, and your favorite veggies or just enjoy it plain! Serve with a simple side salad or cozy slice of bread with vegan butter.

Our vegan overnight breakfast casserole is one of our favorite ways to use it so far! It would also be delicious in our vegan hash brown casserole or maybe some time of vegan creamy bacon mac situation.

How to Store Leftovers

Store leftover jars of Vegan Cream of Bacon in the fridge for up to a week.

You can also freeze them for up to 3 months. However, if you do this, we suggest dividing the soup evenly between four 12-oz jars rather than 8-oz jars. This will ensure you leave at least 1-2 inches of space in the jar for the soup to expand as it freezes without it cracking the glass jar open.

Whatever you do, do not store these vegan cream of bacon jars outside of the fridge or freezer. They are not the same as canned version and must be kept cold to stay fresh and safe to eat.

More Vegan Condensed Soup Recipes:

Vegan Cream of Chicken Soup
Condensed Cream of Mushroom Soup
Vegan Cream of Potato Soup
Vegan Condensed Cheddar Soup Substitute
We wrote a whole post on our method for veganizing condensed soups: Vegan Condensed Soup Guide

We hope you find this vegan cream of bacon soup recipe helpful! Every time we make another cream soup substitute, it opens up a whole new culinary world for us! We wish the same for you!

We’re already brainstorming more ways to use it and can’t wait to hear your ideas as well!

When you make it, let us know what you thought and how you used it by leaving a star rating and review on the recipe card below!

We love hearing about your experience, and this also helps support our small business by helping our recipes reach more people!

Vegan Cream of Bacon Substitute

Unlike other Cream of whatever soup substitutes, this one is dairy-free, gluten free, vegetarian, and vegan! It’s also surprisingly healthy! Use this as a 1:1 sub for any Cream of soup but especially in any recipe calling for Campbell's Cream of Bacon Soup. It’s especially good for potato casseroles or breakfast casseroles. The methods may seem untraditional, but the final product will surprise you with how close it is to the original!

Course Soups

Cuisine American

Keyword best vegan cream of bacon, campbells vegan cream of bacon, condensed cream of bacon soup substitute, cream of bacon soup alternative, cream of bacon substitute, vegan cream of bacon

Prep Time 15

Cook Time 10

Total Time 25

Servings (8-oz) jars

Calories 255kcal

Author Brittany Roche

Ingredients

3 cups water
1/3 cup dry red lentils
1/3 cup raw cashews
1/2 Tbsp vegan chicken bouillon powder
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 cup vegan bacon bits divided

Instructions

Simmer the ingredients: Add the water, red lentils, cashews, bouillon, half of the vegan bacon bits, garlic powder, onion powder, and smoked paprika to a medium saucepan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil* (see notes). When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes.
Blend the soup base: Carefully transfer the mixture to your Vitamix or another high-powered and heat-safe blender. Blend until smooth and creamy, stopping to scrape the sides as needed.
Add the rest of the vegan bacon bits: Then, stir in the remainder of the bacon bits. You can transfer this to a bowl to stir if you want, but I prefer to just stir them up in the blender (less dishes). Make sure the blender is off or you take it off the base with the blade turning mechanism though!
To store: Immediately pour the mixture into four 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn't already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!

Notes

*Be careful when boiling the mixture because it will boil up fast and can boil over if you’re not careful. Keep a very close eye on it as soon as you see it begin to bubble! Then, when it starts to bubble to the top, it’s ready.

You'll need a high-speed blender for the best results in this recipe. An immersion blender will not work.

Vegan Bacon Bits

We used the “accidentally” vegan McCormick bac’n pieces. Check out our post about vegan-friendly bacon bits for a complete list of vegan bacon bits brands!

Cashew Substitute

Sunflower seeds or hulled hemp seeds are a great substitute for the cashews in this recipe. If you do this, I would also recommend adding a Tbsp or two of olive oil to the blender to match the fat content of the cashews. This will ensure the best texture!

Nutrition

The post Vegan Cream of Bacon Substitute appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Soup Season Guide

Terrence Roche — Fri, 03 Nov 2023 18:09:37 +0000

“Mmm, mmm soup is good food!” In this post, we’re sharing all our favorite vegan soup recipes for cold winter nights. We’ll also give you a basic framework for creating your own plant-based soups by looking at some of the simple ingredients that make good soups great soups. From savory spices to hearty vegetables, we’ll talk about the best ingredients to keep on hand for when the soup-mood strikes. This is your all-encompassing guide to healthy soup season!

I love soups at any time of year because they’re so easy to make and so versatile. To my mind, soup is one of the most perfect foods. It can be a starter, a main, or even a soul-warming snack on a wintry day. In this post, we’re talking all things soup.

All you need is some fresh vegetables and a good imagination. And a nice pot of soup is a great way to have prepped meals for a couple of days. Especially with some nice crusty bread.

Most soups freeze really well for a very long time. So soup is great for long-term meal prep. It’s also a fantastic way to use up vegetables from the fridge or garden. And lastly, soup is always something the whole family enjoys.

Simple Ingredients for Vegan Soups

All soup recipes vary. Even recipes for the same type of soup will differ a little. But these are some of the basic ingredients we love to keep on hand for when the soup mood strikes.

Spices and Seasonings for Vegan Soup Recipes

You’ll be amazed at what even the simplest of spices can do to flavor your soup! Take our Copycat Campbell’s Vegetable Soup recipe, for example. The only spices used in that are salt, pepper, and Italian seasoning but the flavor is both bold and sublimely simple.

Black Pepper – Black pepper has a deep, earthy flavor that is well-known to be a wonderful addition to just about everything! Whole or ground, it’s a common addition to almost every soup.
White Pepper – Slightly milder than black pepper. White pepper can be used instead for a variety of reasons from aroma to aesthetics – if you don’t want black flakes floating around.
Red Pepper Flakes – Use these alone or in conjunction with other peppers for a burst of flavor and heat.
Cayenne – For a deeper spice and heat. Cayenne can be used along with or in place of black or white pepper.
Smoked Paprika – A great spice for adding deep smoky and earthy flavor without a lot of heat.
Celery salt – Seen mostly in vegan chicken vegetable soups. Celery seed is also a great addition to tomato-based soups when used in smaller quantities.
Garlic – Need I say more? Sauteed in a little olive oil, minced garlic is always a welcome addition to any soup for a burst of flavor.
Dried Minced Onion – A fine alternative to mincing fresh onion. Especially when only a small amount of minced onion is called for in a recipe.
Cinnamon – Yes, cinnamon. It can be used sparingly as a wonderful hint of offset flavoring to spicy Asian and Middle Eastern inspired soups. Remember, used sparingly.
Red Curry Paste – An easy way to add intense flavor to a wide variety of soups and stews. We love to keep a jar of this in the fridge

Best Fresh and Dried Herbs for Vegan Soups

Fresh herbs are wonderful for the most flavorful soups. If you don’t have fresh herbs you can always substitute dry herbs. A general rule of thumb is to use 3 times the amount of fresh herbs that you would for dried herbs. If you are using freeze-dried herbs, you can sub for fresh at a 1:1 ratio.

Basil – Often used with oregano, basil is a common ingredient and a staple herb in many soups. It’s particularly prominent in tomato and hearty vegetable soups
Oregano – Earthy and fresh, oregano is a staple in many soups, especially tomato based or Italian inspired soups.
Parsley – Dried parsley is usually recommended in soups for its consistency. Fresh parsley can tend to be tough and is best used as a garnish or topping.
Sage – Great in a variety of vegan chicken-flavored soups. Some sage advice: a little goes a very long way, so use it sparingly.
Rosemary – A hearty herb that is a staple in a variety of soups. I especially love it in our No Tomato Vegetable Soup.
Thyme – Also a staple herb and VERY easy to grow. I love to use fresh thyme in a variety of soups. Lemon thyme is especially good in a vegan chicken orzo soup.
Dill – Not just for pickles, dill is a great flavor component in potato soups.
Cilantro – You love it or you hate it, but cilantro is a great addition to Mexican or Spanish influenced soups like a vegan chicken tortilla soup.
Bay Leaf – Honestly, I don’t know how or why this little leaf became so popular as a soup flavoring, but any soup feels almost naked without two or three bay leaves tossed in.
Italian Seasoning – a blend of basil and oregano.

Beans and Legumes for Vegan Soup Recipes

.Beans and legumes are great for bulking up your soups and adding plenty of plant protein!

Black Beans, White Beans or Navy Beans, Kidney Beans – Canned beans are a great addition to soups and are an excellent source of protein.
Red Lentils and Green Lentils – Not just for lentil soup. We love to add some red lentils to our vegan potato soup for some added texture and protein.
Chickpeas or Garbanzo Beans – I love adding chickpeas to various soups because they get such a nice creamy texture when boiled for a long time. You can also blend them!

Best Vegetables for Healthy Soups

There are endless options for veggies you can add to soup. In fact, I find soups to be the easiest way to get picky eaters to eat veggies they otherwise wouldn’t! Here are a few staples to keep on hand that are common in soups!

Carrots, Celery, Yellow Onion – The starting trinity of almost every soup. Sometimes called mirepoix.
Russet Potatoes – a staple in almost every vegetable soup and of course, creamy potato soup.
Sweet Potatoes – Great as a soup on its own. Also wonderful as a sub for white potatoes in many soups
Green Beans – Fresh or frozen. These are great in Indian curry soups as well as plain vegetable soup.
Shiitake Mushrooms – Shiitakes are a tasty and meaty alternative to field mushrooms in soup
Fresh Garlic – Sauteing the mirepoix with some minced garlic adds a great depth of flavor to any soup.
Root Vegetables – Think beets, parsnip, turnip, etc.

Other Ingredients for Vegan Soups Recipes

Olive Oil – For sauteing the mirepoix and to add a little depth and texture.
Vegetable Broth or Vegan Chicken Broth – We like to use our homemade chicken-flavored bouillon powder to add a bunch of flavor to our soups.
Coconut Milk – Great for creamy and curry-inspired soups.
Tomato Paste – An easy thickener for tomato-based soups.
Nutritional yeast – The base of our bouillon powder. Nooch is used both as a thickener and to add a cheesy, slightly nutty flavor.
Soy Sauce – Adds a bold depth of flavor to otherwise bland soup. A great alternative to salt.
Miso paste – We love adding white miso paste to soups for a fermented parmesany flavor. Red miso is a fantastic choice to add a savory, beefy vibe too!
Soy Curls – Our favorite vegan chicken substitute for soups because you can just throw them in the pot, and they come out tender and juicy and perfect!

Optional Tools to Make Easy Vegan Soups

Not all of these tools are essential, but if you want to make soups a lifestyle (lol), here are some tools that make it easier.

Instant Pot – I know so many people love their Instant Pots, and I love the idea of the Instant Pot. But I’m also kind of frightened by them. I’ve had an IP in the box for over two years that I still have yet to use.
Slow Cooker – Perfect for those lazy days when you just want to set it and forget it until it’s time to eat.
Immersion Blender – A long immersion blender is a great way to make creamy soups without having to transfer the hot liquid to a blender.
Dutch Oven – You can get by with just a large stock pot for soup, but nothing beats a classic cast iron dutch oven for even, intense heat.

Best Vegan Soup Recipes

These are our absolute favorite soup recipes. And we’ve also included a few stews and chili recipes as well because they’re…soup adjacent.

Hearty Vegan Soups

These classic hearty soups are absolutely packed with vegetables and flavor! As opposed to creamy soups where everything is blended together, these are more “full meal in a bowl” type of soups! Easy to make and sure to please, each one is filled with spoonfuls of hugs on those colder days.

Vegan Minestrone Soup

Thick, delicious broth packed with flavorful garden veggies, beans, and pasta. Serve this vegan minestrone as an opener to an Italian-inspired main meal or as a meal itself with some homemade crusty garlic bread and a big leafy salad.

Copycat Campbell’s Vegetable Soup Recipe

This easy homemade vegetable soup is our homage to a childhood favorite. Simple and delicious, it’s mmm, mmm, good. This healthy and hearty vegetable soup is sure to be a crowd favorite.

Vegan Chicken Noodle Soup

Warm and cozy broth bursting with flavor, plump brothy noodles, meaty soy curls, and the perfect combo of sauteed carrots, celery, and onions. It’s easy to make, super soothing, and includes a gluten-free option. This is the best vegan chicken noodle soup recipe for colds or for just warming up on a cold winter day!

Vegetable Barley Soup

This is a great recipe for a tomato-free garden vegetable soup that you are sure to love! It’s packed with barley, squash, zucchini, and so many other garden vegetables in a vegan chicken bouillon broth loaded with herbs and spices. It’s easy to make and sure to please. It may just be your new favorite vegetable soup!

Hearty Vegan Mushroom Stew

This hearty, vegan mushroom stew recipe is easy to make and sure to please!

Packed with root vegetables, earthy herbs, and meaty mushrooms swimming in a thick, velvety broth, this may quickly become your new favorite vegetarian winter dinner!

Hearty Vegan Chili

This simple vegan chili recipe, made with TVP, is warm and cozy like a bowl full of hugs!

It’s a super easy and hands-off recipe that is perfect for meal prep or a busy weeknight dinner. Add everything to one pot and let it simmer ‘til dinnertime!

Creamy Vegan Chicken Stew

This vegan chicken stew recipe makes the perfect cozy winter dinner and will immediately transport you back to childhood.

This creamy vegetable stew with meaty soy curls is easy to make using common ingredients, methods, and even has hidden vegetables too!

It’s also freezer-friendly and the perfect plant-based meal prep recipe. It’s also gluten-free, dairy-free, and easily made oil-free.

Vegan Chicken and Dumplings

You don’t have to miss out on your favorite childhood comfort food thanks to this hearty vegan chicken and dumplings recipe!

It’s a creamy, dairy-free, veggie and soy curl stew topped with pillowy dumplings. Make this plant-based dinner when you really want to feel cozy!

Creamy Vegan Corn Chowder

This creamy corn chowder is oil-free, gluten-free, and (of course) vegan! It’s an easy, cozy, flavorful, and HEALTHY plant-based dinner option, and leftovers can be frozen for later – making it ideal for busy weeknights or weekly meal prep!

Zoodle Ramen

If you’re looking for a way to eat more veggies but still enjoy comfort food, you have to try this vegan zoodle ramen recipe! It’s made right in your mason jar, so there’s no mess to clean up. And you can make them ahead of time and keep them in the fridge!

To up the cozy factor, this easy recipe features a creamy green curry broth that packs a robust flavor with a hint of spice.

Creamy Vegan Soups

We call these soups creamy not because they contain vegan cream or coconut milk, though a couple do. We call these creamy because they are smooth and velvety and perfectly sippable.

Vegan Potato Soup

This creamy vegan homemade potato soup recipe is easy to make right in your Vitamix or other high-powered blender! It’s the BEST dairy-free potato soup we’ve ever eaten – loaded with flavor, a thick creamy texture, and soul-warming from start to end. Load it with your favorite toppings like vegan bacon and cheese or sip it out of a mug on a cold winter day!

Creamy Vegan Spinach Soup

This creamy vegan spinach soup is easy to make in a Vitamix or other high-powered blender. The recipe itself is oil-free, gluten-free, and dairy-free and is packed with hidden nutrients from healthy ingredients like potatoes, red lentils, and miso paste! You’ll love the flavor and luxurious texture (even though there’s not a drop of heavy cream in it!).

Healthy Vegan Broccoli Cheese Soup

This easy vegan broccoli cheese soup is made right in your Vitamix. The recipe is dairy free, oil free, AND gluten free. It’s made with healthy ingredients like chickpeas, cashews (or sub sunflower seeds for nut free), cauliflower, carrots, and of course, broccoli! We serve this vegan broccoli cheddar soup recipe over a big steaming baked potato for total comfort food.

Spicy Pumpkin Soup

This savory curried pumpkin soup is an easy one-pot plant-based meal. Make it on the stove or in the slow-cooker with either canned pumpkin or fresh pumpkin and a few kitchen staples. It’s gluten-free, dairy-free (without coconut milk!), and includes an oil-free option. Make this easy vegan soup today and freeze it for cozy fall dinners ahead!

Creamy Vegan Tomato Soup

This simple blended tomato soup recipe is an easy and delicious plant-based and vegetarian dinner or make-ahead lunch. It can be made from either fresh tomatoes or canned tomatoes and other simple ingredients. Dairy-free cream of tomato soup is freezer-friendly, perfect for meal prep, and has a rich creamy texture you have to taste to believe.

Vegan Beer Cheese Soup

This cozy vegan beer cheese soup is nut-free and tastes like actual beer cheese soup, not just a healthy version of it! Surprisingly though, this vegan soup is dairy-free, easy to make gluten-free, and includes an oil-free option along with some sneaky hidden veggies. Perfect for Oktoberfest…or Augustfest or Junefest or Marchfest. I’m trying to say, it’s great any time!

Creamy Vegan Zucchini Soup

vegan tuscan soup

Vegan Condensed Soup Substitutes

These vegan condensed soups are our copycat versions of Campbell’s condensed soups. They’re perfect as a 1:1 replacement for condensed soups in stews and casseroles. They’re also entirely vegan, dairy free, and gluten free.

Vegan Condensed Cream of Chicken Soup

Get ready to veganize all the cozy casseroles of your childhood with this remarkably simple recipe for vegan condensed cream of chicken soup! It’s the perfect healthy vegetarian and dairy free substitute with just 5 ingredients, 20 minutes, and amazing taste.

Vegan Condensed Cream of Mushroom Soup

This Vegan Condensed Cream of Mushroom Soup replaces the Campbell’s (which is not vegan) canned version in all your favorite casseroles! This cashew-based soup is dairy-free, gluten-free, oil-free, and loaded with whole foods. Loaded with whole foods, you’ll be shocked how much this copycat recipe tastes and acts just like the original!

Vegan Condensed Cream of Potato Soup

Use this dairy-free condensed cream of potato soup as a 1:1 substitute for the classic Campbell’s version! It adds a thickening base to soups, stews, casseroles, and helps create a super creamy sauce. It’s easy to make in your Vitamix with simple ingredients. You can even freeze it for later! Naturally dairy-free, vegan, gluten-free, and oil-free.

Condensed Cheddar Soup Substitute

Eat this creamy condensed cheddar soup on its own or use it to add a rich cheesy flavor to all your favorite casseroles, soups, stews, and sauces. It’s easy to make with simple ingredients. You can even freeze this cheddar cheese soup substitute for later! It’s naturally dairy-free, vegan, gluten-free, and absolutely delicious.

Vegan Soup Meal Prep Tips

First, always be sure to cool soup completely before sealing in an airtight container and storing in the fridge or freezer.

For easy weekly prep for soup, use wide mouth 32-oz mason jars. Depending on whether the soup is an appetizer or main, each jar is 2-4 servings. Stored properly most homemade soup will be at its best for up to 5 days in the refrigerator.

If you want to freeze soup for long-term storage, I highly suggest Souper Cubes silicone freezing trays. They have 1 and 2-cup sizes for portioning. Be sure to leave a little space for expansion when the soup freezes. Then you can just transfer the frozen blocks to freezer bags and write the use-by date on them. Storage time will vary, but most soups can be frozen for at least 3-6 months.

Plant-Based Soup FAQs

Still have questions about vegan soup-making? Check out our answers to some common soup questions below. And if we didn’t answer your question here, please leave it in the comments, so we can make this a more complete resource for everyone!

What kind of soup can vegans eat?

Vegans eat all kinds of soup so long as it doesn’t contain eggs, dairy, or other animal ingredients. And it’s really easy just to sub those ingredients anyway.

Is vegan soup good for you?

Yes, vegan soup is good for you. It’s packed with vegetables and grains. Vegan soup is loaded with vitamins, nutrients, and fiber and has zero cholesterol because it has no animal products in it.

How to add body to vegetable soup?

You can use beans or grains to bulk up a soup. If you just want to thicken a soup’s broth, you can use nutritional yeast or our vegan chicken bouillon. You can also use a cornstarch or potato starch slurry to thicken broth.

Does Campbell’s have vegan soup?

Campbell’s condensed tomato soup is vegan, but other than that, you’ll have a hard time finding a vegan-friendly classic Campbell’s soup.Even their tomato soup contains whey and their Vegetarian Vegetable and plant-based Chik’n and Rice contain egg whites. But their Well Yes line has several vegan-friendly options like their Veggie Chili Soup, Power Spiced Chickpea Soup, Plant Based Chick’n with Rice Soup, and Hearty Lentil Soup with Vegetables. There’s also a vegan variety of Savory Vegetable Soup in their Campbell’s Chunky line.

Can vegans eat soup?

Yes, vegans can eat soup. We actually love soup as long as it isn’t made using any animal products. And there are so, so very many soups to choose from. The particular vegan writing this will eat soup all year long.

What instant soups are vegan?

There are a variety of vegan-friendly dehydrated vegetable soup packets. We like the Lipton Onion soup mix and the vegetable soup mix from Knorr. Just be sure to read the ingredients label of unfamiliar products for any animal products like milk powder or chicken fat.

We also love the Ramen Express instant ramen soups from Chef Woo. They come in vegan chicken and beef flavor and we bulk them up a bit with some soy curls and dehydrated vegetable flakes.

I do hope you have found this article helpful. As you can see, there are a surfeit of satisfying soups available for those following a vegan lifestyle.

If you have any questions or comments, or just want to see your favorite soup veganized, leave a comment in the section below.

The post Vegan Soup Season Guide appeared first on Plant Power Couple.

168极速赛车开奖官网 Olive Garden Minestrone Soup (Vegan)

Terrence Roche — Sat, 19 Aug 2023 05:55:00 +0000

Hearty minestrone soup is a classic dish and the favorite of so many. And for good reason. Thick, delicious tomato broth is packed with flavorful garden veggies, beans, and pasta. Serve our Olive Garden minestrone soup recipe as an opener to an Italian-inspired main meal or as a meal itself with some homemade crusty garlic bread and a big leafy salad.

If you’ve followed us for any time, you know we love a good hearty soup around here, and soup season is all year long. One of our absolute favorites is this Italian-inspired minestrone soup.

This thick vegetable soup, sometimes referred to as the national soup of Italy, is filled with lots and lots of vegetables, creamy kidney beans, and plump pasta shells all swimming in a rich flavorful veggie broth. And did I mention it’s ridiculously delicious?

Interestingly, there’s no real set recipe for minestrone soup. The base for minestrone soup recipes varies from region to region in Italy using seasonal veggies. But, while most variations do contain parmesan cheese or pesto as a final addition, classic minestrone soup does not contain meat.

These days however, a lot of chef’s and home cooks unnecessarily add meat or chicken broth to their recipes for added “flavor and protein”. Trust me, this delicious vegan minestrone soup recipe is still packed protein and has a fantastic flavor the whole family will love.

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Why You’ll Love This Minestrone Vegetable Soup

This soup is a delicious Olive Garden minestrone soup copycat! (I believe Carraba’s had a minestrone soup but discontinued theirs.)
It’s a great way to use up garden vegetables in the summer months and to ensure you’re getting your veggies in the winter.
Minestrone so delicious and pairs perfectly with so many different options. We’ve listed a few of our favorites below.

Olive Garden Minestrone Soup Ingredients

You’ll need some basic pantry staples and fresh vegetables for this easy vegan minestrone recipe:

Fresh garlic – minced
Carrots – sliced to 1/2 “ pieces
Celery – sliced to 1/2 “ pieces
Yellow onion – diced to 1/2 “ pieces
Russet potatoes – diced to 1/2 “ pieces
Fresh green beans – trimmed and cut to 1/2-1” pieces
Canned crushed tomatoes
Light red kidney beans – drained and rinsed
Escarole or spinach – chopped
Small shell pasta
Vegan chicken bouillon – We like to use our homemade bouillon powder.
Herbs and Spices – dried oregano, dried basil, dried thyme, dry parsley, ground black pepper
Olive oil – optional, for sauteing
Water

Substitution Options for Copycat Olive Garden Soup

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution options. Please remember that substituting any of the ingredients may lead to a difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

For the fresh garlic: Jarred minced garlic can be used with a slightly different flavor – use 1 teaspoon for each clove of garlic.

For the yellow onion: You can also use white onion for this. I would stay away from using red onions.

For the russet potatoes: Use Yukon Gold or white potatoes, canned or fresh, as a substitute for the Russet potatoes.

For the fresh green beans: If your grocery store is out of these, you can also use frozen or canned green beans. You can also try asparagus or snap peas for something a little different.

For the canned crushed tomatoes: Feel free to use fresh diced tomatoes if you have those in abundance. I would recommend possibly cooking them down with a little tomato paste first. You can also use fire-roasted tomatoes for a bolder flavor.

For the light red kidney beans: Dark red kidney beans are the obvious substitute. You can also use small red beans or even pinto, cannellini beans or white beans in a pinch. You can also do a combination of beans.

For the escarole or spinach: Sub leafy kale or even romaine lettuce for the escarole or spinach in this soup.

For the small shells pasta: You can also use small elbow macaroni or ditalini. Any small form pasta works well. You can also use your favorite small-form, gluten-free pasta for a GF option.

For the vegan chicken bouillon:

2-3 vegan bouillon cubes can be used instead. A vegan bouillon paste also can be used. Around 2 Tbsp should work. You can always taste and adjust this at the end.

For the spices:

You can use Italian seasoning blend for the basil and oregano. Add some red pepper flakes if you want a little heat throughout the soup. Also feel free to add some fennel or rosemary and a bay leaf or two to amp up the flavor profile.

For the olive oil:

You can sub a lighter oil like safflower or avocado. You can also omit the oil if you’re looking for an oil-free option.

How to Make Vegetarian Minestrone Soup with Pasta

It’s really easy to make this amazing homemade soup.

First, heat the olive oil in a very large pot over medium high heat.

When the oil is heated, saute the garlic, carrots, celery, and onion on medium high heat for 3-5 minutes. Then add all the seasonings except the bouillon powder and continue to saute for another 2-3 minutes.

When the vegetables are soft and fragrant, add the tomatoes, potatoes, green beans, vegan bouillon and the water. Give it all a good stir and turn the heat to high. Bring the whole thing to a boil then reduce the heat to a simmer at a medium low heat setting. Cover the pot partially, leaving a little gap for steam to escape. Simmer this way for 15 minutes.

Then, remove the lid. Add the pasta, kidney beans, escarole/spinach and continue to simmer, uncovered, for another 15-18 minutes until the pasta and green beans are tender.

Finally, taste and adjust the seasonings as you like. You may need to add more salt depending on your preference and the saltiness of the vegan chicken bouillon you’re using.

How to Serve Olive Garden Minestrone Soup

Serve this vegetable soup hot topped with freshly grated vegan parmesan or cheese seasoning and minced parsley. You can also add some air-fried croutons if you like.

What to Serve with Minestrone Soup

You can serve this soup as the opener of a great meal, or make a simple salad and some garlic bread and serve it as a great meal all its own.

Our favorite minestrone accompanying dishes are:

How to Store Leftover Easy Vegan Minestrone Soup

Like most soups, this vegan minestrone makes great leftovers and tastes even better the next day!

In the fridge: Allow the soup to cool completely. Store in a well-sealed, airtight container. Stored properly, this soup will be good for up to 3-4 days in the refrigerator.

How to reheat: Reheat in the microwave for about 2 minutes or on the stovetop on medium heat for about 5-7 minutes until hot.

Can you freeze minestrone soup?

Yes! Frozen soup is good for up to 3 months! To freeze, place the cooled soup in an airtight, freezer-safe container.

I like to use our Souper Cubes to freeze the soup in individual portions then keep the blocks of frozen soup in freezer safe bags. That way I can just reheat what we want to eat and not have to thaw everything only to have to refreeze some again.

If you’re freezing the soup, we suggest cooking the pasta separately and adding it to each individual serving before eating.

How to defrost: Defrost frozen soup in the microwave at 50% for about 6-8 minutes. Stir and place back in the microwave. Reheat at 80% for 2-3 minutes until heated through to your taste. You can also just place the frozen blocks still in the well-sealed bag in a bowl or pie dish and place in the refrigerator overnight.

Italian Minestrone Soup FAQs

Here are our answers to some common vegan minestrone questions!

Is Olive Garden minestrone soup vegan?

Yes, the Olive Garden’s minestrone soup is suitable for vegans.

Is Minestrone soup vegan?

Traditional minestrone soup recipes are usually vegetarian but not vegan due to the presence of parmesan cheese and sometimes an animal-based stock.

Is minestrone soup healthy?

Yes, minestrone soup is healthy! Teeming with vitamin packed veggies and fiber and protein-filled beans, minestrone soup is a great, healthy soup.

What is the difference between minestrone soup and vegetable soup?

The major difference between minestrone and vegetable soup is that minestrone will always have beans and often pasta. Vegetable soup is under no obligation to contain either to still be considered vegetable soup.

Why is the soup called minestrone?

Minestrone comes from the Italian word minestrone. It loosely means “a thick or hearty vegetable soup or stew”. The term zuppa is usually reserved for lighter tomato or fish-based soups and minestra is for brothier vegetable and meat soups like Italian Wedding soup.

What is the difference between pasta fagioli and minestrone?

The main difference between pasta fagioli and minestrone is that minestrone has a variety of different vegetables as the stars of the soup. Pasta fagioli translates as “pasta and beans”. While it may or may not contain a full mirepoix, it will usually contain no other vegetables than chopped onion and garlic as a main part of the recipe.

What is the thickening agent for minestrone?

Minestrone doesn’t usually require a thickener. Just allow the soup to thicken as simmers and the liquid evaporates. If you really want a thick broth, you can mix 2 teaspoons of corn starch with a tablespoon of warm water and add it to the soup near the end as it simmers.

More Healthy Soup Recipes

I hope you enjoy this minestrone soup as much as we do! If you do try it, we’d love to hear what you think. Leave a star rating and comment on the section below!

We love to cheer you on in the kitchen, and it helps others find our great vegan recipes. Enjoy!

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Minestrone Soup Recipe

Hearty minestrone soup is a classic dish and the favorite of so many. And for good reason. Thick, delicious tomato broth is packed with flavorful garden veggies, beans, and pasta. Serve it as an opener to an Italian-inspired main meal or as a meal itself with some homemade crusty garlic bread and a big leafy salad.

Course Soups

Cuisine Italian

Keyword easy vegan minestrone soup, healthy minestrone soup, minestrone soup olive garden, minestrone soup recipe, minestrone vegetable soup, plant based minestrone soup, vegan minestrone, vegan minestrone soup, vegetarian minestrone soup with pasta

Prep Time 20

Cook Time 20

Total Time 40

Servings large servings

Calories 216kcal

Author Terrence Roche

Ingredients

2 Tbsp olive oil
4 cloves garlic – minced
1 cup sliced carrots
1 cup sliced celery
1 cup diced yellow onion
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp dry parsley
1/2 tsp ground black pepper
1 28-oz. can crushed tomatoes
2 cups russet potatoes – diced
2 cup fresh green beans trimmed to 1/2-1” pieces
1/2 cup vegan chicken bouillon
8 cups 1/2 gallon water
1 cup dry small shell pasta
1 15-oz. can light red kidney beans, drained and rinsed
2 cups chopped escarole or spinach

Instructions

In a large stock pot, heat the olive oil over medium high heat.
Saute the garlic, carrots, celery, and onion on medium high for 3-5 minutes.
Add all the seasonings except the bouillon and continue to saute for another 2-3 minutes.
Add the tomatoes, potatoes, green beans, bouillon and water and give it all a good stir.
Turn heat to high, bring to a boil then reduce heat to a simmer at med-low, and cover the pot partially, leaving a little gap for steam to escape. Simmer for 15 minutes.
Uncover. Add the pasta, kidney beans, escarole/spinach and continue to simmer, uncovered, for another 15-18 minutes until the pasta and green beans are tender.
Taste and adjust servings as you see fit. You may need to add more salt depending on your preference and the saltiness of the bouillon you’re using, up to 1/2 tsp. Serve topped with grated vegan parmesan.

Notes

How to Store Minestrone Soup

In the fridge: Allow the soup to cool completely. Store in a well-sealed, airtight container. Stored properly, this soup will be good for up to 3-4 days in the refrigerator.

How to reheat: Reheat in the microwave for about 2 minutes or on the stovetop on medium heat for about 5-7 minutes until hot.

In the freezer: To freeze, place the cooled soup in an airtight, freezer-safe container. I like to use our Souper Cubes to freeze the soup in individual portions then keep the blocks of frozen soup in freezer safe bags. That way I can just reheat what we want to eat and not have to thaw everything only to have to refreeze some again. If you're freezing the soup, we suggest cooking the pasta separately and adding it to each individual serving before eating.

Nutrition

The post Olive Garden Minestrone Soup (Vegan) appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegetable Soup (no tomatoes)

Terrence Roche — Tue, 01 Aug 2023 11:53:20 +0000

I love homemade vegetable soup pretty much any time of the year. And this vegan no tomato vegetable soup is great all year-round! It’s packed with fresh colorful veggies, filling barley, and a fantastic flavor that will make you swoon.

B challenged me to make a tomato-free garden vegetable soup. Apparently, that’s where a lot of my garden tomatoes were going: tomato soup.

And I thought “Absolutely!” I mean, I love a good challenge almost as much as I love a good hearty soup. So I went out to the garden for inspiration and got to work on this easy vegetable soup recipe.

I think you’re really going to love the results. Big pieces of fresh yellow squash, green zucchini and red bell peppers, potatoes and plump pearl barley, and a medley of herbs like fresh thyme and rosemary and spices that will have your taste buds singing.

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Why is this the best vegetable soup recipe without tomatoes?

This recipe uses garden-friendly veggies that are also easily accessible and among the cheapest in the produce aisle
It’s great for meal prep and freezes fantastically for future meals
The best part? It’s one of the tastiest soups I’ve ever eaten. Seriously, make a big batch.

Ingredients in This Vegetarian Vegetable Soup Recipe

It may LOOK like there are a long list of ingredients for this veggie soup, but they’re mostly common / affordable garden or grocery store veggies with some herbs and spices! It really is a simple recipe for a ridiculously delicious vegetable soup. Remember, you can find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post.

Olive oil – optional
Fresh Veggies: Carrots, celery, onion, russet potatoes, zucchini, yellow squash, and red bell pepper
Garlic cloves – finely minced
Vegan chicken bouillon powder – We used our homemade vegan bouillon powder for a vegan chicken broth flavor!
Fennel seeds – rough chopped
Fresh Herbs: Rosemary, oregano, and thyme – stemmed and rough chopped
Spices: Ground coriander, ground white pepper, red pepper flakes
Bay leaves
Hot water
Barley
Sliced scallions – for garnish topping

How to Chop Vegetables for Vegetable Soup

I like to dice or quarter my vegetables into larger 1/2 inch pieces or so for this vegetable soup recipe.

In this section, I want to try and explain some of the easy ways of cutting various vegetables to make things easier if you are still working on your knife skills.

How to Chop Squash and Zucchini for Garden Veggie Soup

For the squash and zucchini:

I’ll cut the ends off and slice them lengthwise in half.
Then I’ll slice that half lengthwise again into 2 or 3 strips depending on the size of the fruit.
From there you can dice them easily. You can do pretty much the exact same method for the carrots.

How to Chop Celery for Soup

The celery ribs can usually just be diced into large pieces after trimming the bottom and top, but if you have a particularly thick one you can split it lengthwise before dicing.

How to Chop Onions for Vegetable Soup

The onions can be a little more tricky:

Using a large knife, cut your onion lengthwise from bottom to top. The bottom is the “hairy” part where the roots were, and the top is the part that comes to a point, where the stalk was cut.
Lay the flat side on the counter and cut the bottom off each half. Leave the tops intact: you use them later for finger safety.
Peel the inedible outer skin layers and place the onions flat side down on the cutting board again.
Take one half and hold the sides firmly.
Cut lengthwise from the bottom three to four times about 1/2 inch apart. Then you can slice across to make the large dice.
Hold the sides firmly with your pinky and thumb while placing your fingers talon-style on the top, fingertips bent back slightly. This will keep them from being exposed to the knife’s blade. Move your fingers back slowly as you slice, keeping the tips bent back slightly.

How to Cut Peppers for Homemade Vegetable Soup

You can cut the top of the bell pepper off just below the bottom of the green stem. Alternatively, you can also push the stem (pedicel) through the top and pull the chambers of the pepper apart.
Once you have the interior of your pepper exposed, slice off the white capsaicin membrane and remove the seeds. Toss, use for composting, or save the seeds to plant later.
Keep the exterior side down and slice into the soft internal part. This will help prevent knife slippage on the harder, “waxy” exterior.
Keep your fingertips back and use them with slight pressure to hold the pepper in place.
Slice the pepper into strips, pressing the knife down gently as you slice forward.
Slide your fingers back slowly as you cut.
Slice lengthwise top to bottom, then you can dice the pepper strips to the desired size

Substitution Options for No Tomato Soup

If you don’t have or can’t tolerate one of the above ingredients, here are our best substitution tips. Remember substituting any of the ingredients may lead to a (not always pleasant) change in the final product and flavor of the soup. Let us know in the comments if you try any subs and how they work out for you!

For the bouillon powder: Replace with bouillon cube(s), or paste (I’d use maybe 3-4 Tbsp paste). You can also just use vegetable broth.

Herb options:

If you want to use dried herbs instead of fresh, then you’ll want to decrease the amount by 1/3. So if a recipe calls for 1 tablespoon of fresh herbs, you’ll use 1 teaspoon of dried herbs.

Conversely, if you’re using fresh herbs instead of dry, then you’ll use 3 times what is called for in the recipe.

Freeze-dried herbs are a 1:1 exchange for fresh herbs.

If you want to switch out some of the herbs, tarragon would be nice. Simple Italian seasoning or basil would be a great addition too, especially if you have Thai basil growing in your garden!

You can use cumin powder or seed instead of or in addition to the coriander.

Lastly, you can top with fresh parsley (and some vegan parmesan cheese) if you’re not a fan of green onions.

How to mix and match the veggies:

The world is your garden. The beauty of this easy veggie soup is almost any seasonal vegetables you have is a good option. Almost.

You can add extra veggies like leeks or fresh fennel bulb (omit the fennel seed), kohlrabi, turnips or parsnips, green beans, asparagus, jicama, etc.

Give it a go with the veggies of your choice!

Make it nightshade-free:

This means you’re avoiding all peppers, tomatoes, potatoes, and eggplant. To make this recipe nightshade-free, you can omit the bell peppers, potatoes, and red pepper flakes.

Note: Sweet potatoes aren’t a nightshade, so you can sub sweet potato for the russet potatoes.

Also, black pepper and white pepper aren’t nightshades, but the red pepper flakes made from chili peppers are.

To replace the barley:

You can use just about any kind of rice to substitute for the barley in this recipe. I think long-grain wild rice would be a great earthy addition.

You can cook the rice first and add it at the end, or use the cooking directions of the rice to estimate when you should add it to the soup as it cooks.

Wheat berries are also a great substitute here. They’re also high in protein, fiber, calcium, and iron. Or you could add kidney beans, white beans, or black beans for some extra protein.

How to Prepare Vegetable Soup without Tomatoes

We’ll walk you through the simple steps here, but remember the full recipe can be found in the recipe card at the bottom of this post!

In a large soup pot, heat the olive oil over medium-high heat and add the garlic, carrots, celery, and onion (aka “mirepoix”). Saute for about 5 minutes until aromatic.

Then, add all the herbs and spices, including the bouillon powder and bay leaves, to the mirepoix. Stir to coat.

Add the barley, potatoes, and hot water and turn the heat to high. Allow to cook uncovered for 20 minutes.

Next, add the zucchini, squash, and bell pepper. Turn the stove to medium heat and continue to cook for another 25-30 minutes (uncovered) until all the vegetables and barley are cooked through.

Can you make vegetable soup in a slow cooker?

I haven’t tried it, but I’m sure you can easily cook this recipe in your slow cooker or Instant Pot as well. Let us know in the comments if you do!

How to Serve This Vegetable Soup Recipe (without tomatoes)

Serve this healthy vegetable soup hot or slightly warmed. Remove the bay leaf before serving if desired, but it’s not required.

Top with sliced scallions and serve alongside a big piece of crusty bread with a hefty slather of vegan butter and our copycat Olive Garden Salad.

Or serve it with a nice vegan grilled cheese sandwich. Our vegan feta grilled cheese would be a fun option!

How to Store Leftover One Pot Vegetable Soup

You can store your leftover soup in the fridge for meal prep for the week, or freeze it for quick and easy future meals on a cold night.

How long does vegetable soup last in the fridge?

First, you want your homemade vegetable soup to cool completely uncovered or loosely covered in the containers you’re using before refrigerating.

When it’s cooled, make sure your airtight container is sealed well and place it in the refrigerator. Properly refrigerated leftover soup is best eaten within 4-5 days.

How long can you freeze vegetable soup?

Stored properly, vegetable soup should last 8-12 weeks in the freezer. Again, make sure your soup is cooled completely before freezing.

Transfer to an airtight sealed container or freezer bag. Leave some room for expansion as it freezes.

We like to use our Souper Cubes trays for perfect 1 or 2 cup portions.

More Tomato Free Soup Recipes:

I really hope you enjoy this vegan vegetable soup recipe as much as we do. We can’t get enough of it, especially during garden season when vegetables are aplenty!

We’d love to hear what you think of it when you make it. Please leave a comment and star rating in the section below.

It really helps support our work, and it also helps get these recipes to more people like you!

Vegetable Soup (without tomatoes)

Course Soups

Cuisine Soups

Keyword best vegetable soup recipe without tomatoes, homemade vegetarian vegetable soup recipe, one pot vegetable soup, vegetable barley soup recipe, vegetable soup no tomatoes, vegetable soup recipe without tomatoes, vegetable soup without tomatoes, vegetarian vegetable soup recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Servings bowls

Calories 223kcal

Author Terrence Roche

Ingredients

2 Tbsp olive oil optional
2 cups peeled and diced carrots
1 1/2 cups diced celery
1 1/2 cups diced onion
4 cloves garlic finely minced
1/2 cup + 2 Tbsp vegan chicken bouillon powder
1 Tbsp fresh rosemary – stemmed and rough chopped
1 Tbsp fresh oregano – stemmed and rough chopped
1 Tbsp fennel seeds – rough chopped
1/2 Tbsp fresh thyme – stemmed and rough chopped
1 tsp ground coriander
3/4 tsp ground white pepper
3/4 tsp red pepper flakes
2 Bay leaves
12 cups 3 quarts hot water
2.5 cups peeled and diced russet potatoes
1 cup uncooked barley
3 cups halved and sliced zucchini
2 cups halved and sliced yellow squash
2 cups diced red bell pepper
Sliced scallions for garnish topping

Instructions

In a large soup pot, heat the olive oil over medium high heat and add the garlic, carrots, celery, and onion (aka “mirepoix”). Saute for about 5 minutes until aromatic.
Then, add all the herbs and spices, including the bouillon powder and bay leaves, to the mirepoix. Stir to coat.
Add the barley, potatoes, and hot water and turn the heat to high. Bring to a boil and allow to cook uncovered for 20 minutes.
Add the zucchini, squash, and bell pepper. Turn the heat to down to medium and continue to cook for another 25-30 minutes (uncovered) until all the vegetables and barley are cooked through.
Serve hot in a bowl. Remove the bay leaves before serving if desired. Serve topped with scallions alongside a crusty piece of bread with a hefty slather of vegan butter.

Nutrition

The post Vegetable Soup (no tomatoes) appeared first on Plant Power Couple.