Soup Recipes

Curried Coconut Borscht

When I think of spring soups, I always think borscht. If you are unfamiliar, it is a soup of Ukrainian origin with the main ingredients beets.  It is lovely to serve in the spring when we are craving a little bit lighter veggies.  Although the classic version is delicious, I decided to revamp it and give it an Indian twist with coconut milk and spices.  It is perfect for transitioning from winter to spring as it is warming while still substantial, yet light and packed with nutrients from all the veggies.  It would be perfect for those rainy spring days when it is still a bit chilly served with a salad for dinner.  Add a bit of cooked tofu or seitan for an even more substantial main dish.

Soup Beginner Easy Allergen Friendly Dairy-Free Gluten-Free Heart Healthy Paleo Vegan Vegetarian

White Bean and Kale Soup

In the winter, it is nice to have a bowl of something warm to sit down to after coming in from the cold.  Which is where soup often comes in.  On weekdays especially, I love coming home to find dinner already made, and so making soups in large batches during the weekend is a nice option.  A lot of soups freeze well and can be stored in individual portions for a quick meal later.  Which is why I am sharing a hearty winter soup with you today.  My White Bean and Kale soup can be a substantial meal when served with a salad or hearty bread for dipping, and it freezes exceptionally!

Entree Soup Beginner Easy Allergen Friendly Dairy-Free Gluten-Free Vegan Vegetarian

Pho Ga Soup (Vietnamese Chicken Noodle Soup)

After January and the bitter cold is gone (hopefully), I am sick of the same old soup. I am always trying to find uniquely different foods that make my taste buds happy. A common misconception for American consumers is that fat tastes good. This is a low-fat, high taste soup that will appeal to the masses. My husband is from the south so he is a creamy, deep-fried eating kind of guy. He enjoys this as much as I do.

The soup is made with Miracle Noodle®. This noodle is vegan, soy free, gluten free and cholesterol free. Did I mention it is zero calories? According to the packaging these Shirataki noodles are “made only from the soluble fiber of the plant, as such it only contains a healthy soluble fiber known as glucomannan.”

Entree Soup Beginner Easy Chicken Dairy-Free Poultry

Creamy Kale Avocado Soup

In the winter we crave creamy soups. But what happens when you can’t eat dairy?  I recently made a creamy, dairy-free soup that only took less than 5 minutes to prepare.  No messing with a roux or waiting for it to cook, just throw it in the blender, buzz it and voila!  You may be wondering if I am talking about a smoothie or soup, but I am actually talking about raw soup.  It retains all of the nutrients of the veggies because it is not cooked, but is still just as flavorful.  It was a creamy avocado kale soup, perfect for a comfort food craving.  If you wanted to keep it raw, serve it at room temperature or heat it up when you need to take the chill off from a cold, winter day.  The best part about this soup is it is packed with healthy avocado oils and kale greens with a rich taste.

Soup Beginner Easy Dairy-Free Gluten-Free Heart Healthy Paleo Raw Vegan Vegetarian

Creamy Roasted Autumn Root Vegetable Soup with Cornbread Croutons

Are you looking for a creamy, satisfying soup without all the dairy?  Look no further than this root vegetable soup recipe.  I came up with it because someone asked me to create a creamy dairy-free soup that was still delicious.  The best part is it is filled with nutritious root vegetables which are roasted to give it a lot of flavor. It was delicious on its own, but I topped it off with toasted corn bread croutons and vegan sour cream to make it extra special.  This would be perfect with a salad or served in small bowls before a meal.

Soup Beginner Easy Vegan Vegetarian

Asian Root Vegetable Tofu Stew

When I’m working in the deli, customers ask a lot of food prep question. One in particular is how to prepare tofu.  Although there are many different ways, my favorite is baked.   Tofu is quite easy to make. It is a great add of protein and goes great with salads, soups, or even by itself with a coat of glaze.  One of my favorite recipes to use it in is Asian Root Vegetable Stew, and so I thought I would share the recipe with you.  It is so flavorful and warming; it is nutritionally dense with kale and root vegetables.  This stew is bound to get anyone to want to try root vegetables and tofu. Its aroma is irresistible, and it tastes even better.

Entree Soup Intermediate Moderate Gluten-Free Heart Healthy Vegan Vegetarian

Quick, Healthy Tailgate Chili

At our house, we have little time to prepare food on Sunday mornings. But without fail, I always have a husband wanting something to eat during the game. A cost effective and time management way to prepare meals is by buying dried beans in the bulk department. After I purchase them from the store, I cook each of them all at once and freeze them in 16 oz. size quantities. This works especially great for black and kidney beans, and it is a fraction of the cost of canned foods. Here is a quick, healthy chili recipe that won’t get you tied up in the kitchen and let you watch the game, read a book or get out to shop.

Entree Soup Beginner Easy Gluten-Free Grass Fed Beef

Sweet and Spicy Squash and White Bean Chili

On a cool night, one of my favorite dinners is a bowl of warming chili.  It is nice and hearty, and  it makes the house smell wonderful.  Add a side of vegan corn bread and a salad and I am set!  One of my favorite chili recipes adds squash.  It makes it slightly sweet, and so delicious.  I am going to share my favorite vegan chili recipe with you.  It has a few special ingredients that may sound odd, but they make the chili broth taste rich and flavorful.  Also, I use white beans in my chili in place of the usual black or pinto, as my mother used to use them in all her soups.  I add a kick to my chili with a habanero, but if you would like it a bit more mild, feel free to stick with the jalapenos or  omit the hot peppers.  This chili can be tailored to your liking, and the best part is it freezes wonderfully for a quick meal later.

Entree Soup Intermediate Dairy-Free Gluten-Free Vegan Vegetarian

Mushroom Lentil Wild Rice Soup

When the cooler Autumn weather hits, we start to crave warm comfort foods like soups.  I can remember when I was younger, my mother made homemade soup often, and it was so good that I always thought canned soup to be inferior.  Afterall, there is nothing more satisfying than sitting down to a warm bowl of soup on a cool night that you have made yourself.  It was recently requested by a good friend of mine that I make a creamy vegan wild rice soup.  So I came up with a recipe for Mushroom Lentil Wild Rice Soup.  It is hearty enough to serve as a meal with a light salad, and it freezes nicely if you want to eat a serving then save a few for the future.  I always have a freezer full of soups in the cooler months for those nigths where I do not have time to cook.  Why not enjoy a warm bowl of comfort?

Entree Soup Intermediate Moderate Vegan Vegetarian