cozy vegan soup

<i><span style="font-weight: 400">This One Pot Vegan Chicken Noodle Soup is the ultimate feel-good comfort food! A nostalgic meal that’s hearty, wholesome, and incredibly easy to make. Gluten-Free. </span></i>

One Pot Vegan "Chicken" Noodle Soup

extra virgin olive oil

yellow onion, finely diced

celery,

2-3 carrots, sliced

garlic,

smoked paprika

black pepper,

thyme

gold potatoes, diced (~300 g)

(113 g) dry rotini, gluten-free or regular

(56 g) dry soy curls

(1.2 L) vegan chicken-flavored broth

(945 mL) water

parsley

salt,

Aromatics

bring a large heavy bottomed pot to medium-high heat and add the oil. Once warm, add in the diced onion with a pinch of salt and sauté onion for 3 minutes, until translucent and slightly golden. Add the celery and carrot and sauté for an additional 2 minutes. Finally, add the garlic, paprika, black pepper, and thyme and sauté for 1 minute.

Bring to Boil: 

add the potatoes, dry pasta, and dry soy curls to the pot followed by the imitation chicken broth and water. Mix well, then cover and bring to a boil over high heat.

Simmer: 

Uncover and simmer for 8-10 minutes, stirring occasionally. The soup is finished cooking once the pasta is cooked completely and the potatoes are fork-tender. Turn the heat off, then stir in the parsley. Season with additional salt and black pepper to taste, if necessary.

Serve: 

warm, and as desired. Leftovers will keep in the fridge for up to 5 days.

Very good recipe! So easy and quick to make. Thank you :)

I needed less water than the recipe called for, but otherwise made it exactly as your recipe described. It was just what we needed on a dreary January day and was easy to pull together.  Thank you for this delicious recipe.

Super easy and delicious! I topped mine with nooch, which took this awesome soup to another level!

I’ve missed this childhood comfort food since becoming vegetarian, and this was sooo yummy and simple to make. Especially like not having to soak the soy curls first!

This Sopa de Fideo is a comforting Mexican Noodle soup made with fideo pasta, tomato broth, and simple aromatics. Oil-free option.

20-Minute Sopa de Fideo (Mexican Noodle Soup)

vegetable oil

onion

garlic

zucchini (diced)

fideo pasta

Roma tomatoes (diced)

cumin

vegetable broth (more

tomato sauce

Salt (to taste)

Aromatics: In a medium saucepan, heat the oil over medium-high heat. Sauté the onion and garlic for 1 minute. Add the zucchini and fideo noodles and sauté until the noodles turn very light brown, 1 to 2 minutes.

Make the Soup: Add the tomatoes, cumin, broth, and tomato sauce and stir until thoroughly combined. Add salt to taste, if necessary.

Simmer &amp; Serve: Bring to a boil, cover with a lid, reduce the heat to low, and let simmer until the noodles have softened, about 10 minutes.

This Healthy Stuffed Pepper Soup is everything you love about stuffed peppers in a savory, tomato-based broth. Enjoy a cozy bowl of this hearty soup with just a few simple ingredients and steps. Gluten-free, Oil-free option.

Healthy Stuffed Pepper Soup

olive oil (divided)

lb. Vegan grounds (see notes

yellow onion (small diced)

red bell pepper (1” dice)

green bell pepper (1” dice)

garlic (minced)

Italian seasoning

red pepper flakes (optional,

black pepper (to taste)

white rice

tomato purée

tomatoes

vegetable broth

water

Worcestershire sauce (optional)

parsley (for serving)

Vegan cheese (optional,

Cook the Grounds: Warm 1 tablespoon of olive oil in a large dutch oven or heavy-bottomed pot over medium heat. Add the vegan grounds and cook until mostly browned, about 5 minutes.

Aromatics: Push the grounds to one side of the pan and add the remaining oil to the open space. Add the onion and bell peppers to the oil and sauté for 3 to 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic, Italian seasoning, cumin, red pepper flakes, and black pepper, to taste. Mix everything with the grounds and sauté for 1 to 2 minutes, until the garlic is fragrant.

Simmer: Rinse the rice well, then add it to the pot with the  tomato purée, diced tomatoes, vegetable broth, water, and optional Worcestershire sauce to the pot and mix well. Bring to a boil over high heat, then reduce the heat to medium and simmer for 20 minutes, or until the rice has fully cooked. Stir the soup occasionally to prevent anything from sticking to the bottom of the pot; reduce the heat to medium-low if the soup begins to splatter.

Serve: Serve warm, topped with fresh parsley and cheese. Leftovers will keep in the fridge for up to 5 days.

This Cozy Vegan Stew is the perfect one-pot vegan dinner to warm you up on a chilly winter day. Hearty mushrooms, tender veggies, and chunks of potato simmered in a thick and creamy red wine broth. Vegan, One Pot, Gluten-Free Option.

Cozy Vegan Stew with Mushrooms

tbsp avocado oil

tomato paste

celery (chopped)

carrots

crimini mushrooms (cut in half or quartered*)

tbsp all-purpose flour*

tsp smoked paprika

tsp black pepper

3-5 sprigs of fresh thyme (or 1 teaspoon dried thyme)

bay leaf

small Yukon gold potatoes (quartered)

Salt and black pepper (to taste)

Aromatics: Warm the oil over medium-high in a large heavy-bottomed pot or Dutch oven. Add the onion once warm and sauté for 3 minutes, until translucent and slightly golden. Stir the tomato paste in with the onion and fry for 1 minute. Then, add in the carrot, celery, and mushrooms. Cook for 5 to 7 minutes, stirring only every 1 to 2 minutes or to get seared edges. 

Spices: Add the flour, smoked paprika, black pepper, and garlic to the pot and stir well. Sauté for 1 minute, then add in the thyme and bay leaf. Deglaze the pot with red wine and stir well, scraping the bottom of the pot to get the browned bits (aka flavor!) into the broth. 

Broth: Add the potatoes, broth and water to the pot, cover, and bring to a  boil over medium-high heat. Uncover the pot, then reduce the heat to medium and simmer for 25 to 30 minutes, stirring occasionally. The stew is done once the potatoes are fork-tender and the broth has reduced and thickened. If the stew gets too thick for your liking, thin it out with additional broth or water. 

Serve: Season with additional salt and pepper to taste, if desired. Serve warm; leftovers will keep in the refrigerator for up to 5 days, or in an airtight jar or container in the freezer for up to two months.

Top 4 cozy vegan soup recipes from across the web

The most viewed cozy vegan soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

One Pot Vegan "Chicken" Noodle Soup

20-Minute Sopa de Fideo (Mexican No...

Healthy Stuffed Pepper Soup

Cozy Vegan Stew with Mushrooms

Top 4 cozy vegan soup recipes from across the web

The most viewed cozy vegan soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Vegan "Chicken" Noodle Soup

20-Minute Sopa de Fideo (Mexican No...

Healthy Stuffed Pepper Soup

Cozy Vegan Stew with Mushrooms

The most viewed cozy vegan soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine