If you are looking for a hearty and delicious soup that tastes like comfort food but actually contains healthy ingredients, have I got a soup for you! The vegan broccoli cheese soup recipe I am sharing with you today contains no dairy or gluten, but tastes just as rich and delicious as traditional broccoli cheese soup! Not only that, it is easy to make, and contains plenty of fiber thanks to the broccoli! This is even good made ahead of time and reheated, because it allows the flavors to combine even more. It is the perfect thing to serve on a rainy Spring day when you need something warming!
You may not have ever thought to use the vegetable celeriac in anything, but it is actually really delicious and healthy! It may look odd with its gnarly root appearance but it has a mild savory celery flavor. I love using it in finely chopped as a grain free substitute for rice, but it is also delicious in soups! The one I am sharing with you today is simple but so good! I combine the celeriac with apple and the flavors are a match made in heaven! This is perfect for a light dinner with a salad on the side or as a first course.
Hearty, warming soups are essential this time of the year! Although you can easily just buy soup already made, there is just something wonderful about making it yourself and having an aromatic warming soup simmering away on the stove for dinner. I like to make a batch of soup on the weekend, then eat it for a few days to make it easier during the week. Plus it always tastes even better the next day! The recipe I am sharing with you today features root vegetables, which are perfect this time of the year. This soup is hearty, and rich tasting comfort food, but it is actually healthy! It happens to be dairy free and vegan, is packed with plenty of veggies and fiber, but it is really satisfying and delicious!
Hearty, healthy soups are the best kind of comfort food for the Winter months! They leave you feeling full, but energized instead of heavy. One of my favorite kinds is the bean or pea based soups. The recipe I am sharing today is made with mung beans, and the texture is almost like a lentil or split pea soup. It is delicious, because it is packed with flavor thanks to the curry spices, and the coconut milk I add gives it richness without adding any dairy. I stir in greens at the last minute to boost the nutritional value as well. This soup has plenty of fiber and protein and is an awesome comfort food dinner to enjoy on a chilly night, not to mention it is quick and easy to make!
Warming soups are essential this time of the year when it is so chilly outside. One of the keys to making a really flavorful soup is good vegetable stock to start out with. It is really simple to make at home, and you can use veggie scraps so that you waste less. I should note though that the amounts listed below are for if you don’t have scraps, but otherwise use about the same amounts of the ingredients. I like to save my veggie trimmings though in a bag in the freezer, and use them later to make stock when I have enough. Vegetable stock made this way is a light and healthy way to add flavor to your soup without any extra fat, and it has much less sodium than most store bought brands.
The season for warming soups and comfort food is now here, and one of my favorite things to make is a creamy potato soup! The recipe I am sharing with you today is really simple to make, no slaving over a stove for a long time needed! It gets its creamy consistency from partially blending the potatoes at the end, so you feel like you are getting a more rich soup than it actually is. This is actually very low fat, vegan and gluten free but you would never guess by tasting it! It is the perfect thing to enjoy on a chilly night. It keeps well too, and the flavor gets even better the next day, so if you have some left over it will be a good easy lunch or dinner.
Now is the time of year to make hearty warming soups, and what better ingredient to use than squash! Not only is it good for you because of its high vitamin and fiber content, it is delicious as well in just about anything savory! The recipe I am sharing with you today combines it with black beans and corn for the perfect balanced meal! It is fast and easy to make coming together in under an hour, and you will feel good after eating it not weighed down. Also, it happens to be gluten free and vegan as an added bonus! I like to make this and enjoy the leftovers for a few days, as the flavors get even better as they sit.
Fall is fast approaching, and that means chili season is almost here! I love chili as a quick weeknight meal as well, because it doesn’t take long to prepare which is perfect for after work. Also, it is good made ahead of time, so I make a batch and then enjoy it for a few days. It is classic to add beans and meat to chili, but I like mine with beans and quinoa for a a healthy vegan fiber and protein packed chili! It is so good you won’t even miss the meat, and it is good for you, so you will feel satisfied but still have energy after enjoying it. Give this a try the next time you are in need of a hearty quick meal!
If you are looking for a quick and easy warming meal, nothing beats a delicious noodle soup with plenty of vegetables and broth! So today I am sharing an easy recipe for Thai red curry noodle soup. It is loaded up with Spring vegetables like baby bok choy, carrots and asparagus, and it is packed with delicious flavor thanks to the curry paste and fresh ginger and garlic. I add in some coconut milk to make it rich, but still keep it vegan and dairy free. The noodles I use in the recipe are gluten free as well, so if you are sensitive to gluten you can enjoy this! This soup only takes less than half an hour and you can have dinner on the table and since it is still chilly outside this is the perfect warming dish to be enjoying.