mind blowing soups

Delicious fall recipe made with butternut squash, ginger, and turmeric.

Vegan Butternut Squash Soup

butternut squash (seeds removed, halved and scored)

onion

garlic (tops sliced off)

thyme

paprika

& pepper

tbsp extra virgin olive oil

vegetable broth

tsp minced ginger

turmeric

full fat coconut milk (or vegan heavy cream)

Pumpkin seeds

Thyme sprigs

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Add the squash, onion, garlic and thyme to the baking sheet. Drizzle everything lightly with olive oil and add paprika, salt and pepper. Roast for 40 minutes, until the squash is fully cooked. If the onion and garlic are cooked before the squash, remove them from the sheet pan and allow the squash to cook for an additional 10 to 15 minutes.

Add the squash, apart from the skin, and remaining ingredients to a large pot. Using an immersion blender, combine until you have a smooth, creamy soup, adjusting the amount of broth to achieve a desired consistency. Enjoy immediately.

An easy and flavourful vegan ramen recipe, perfect for meal prep.

Creamy Ramen Soup

tofu

garlic (minced)

tsp ground ginger

curry powder

packs ramen noodles (with seasoning packs)

broccoli

soy milk

water

carrot (grated)

peanuts

Chili flakes

In a pot over medium heat, add the onion. Saute until softened, approximately 2 minutes.

Add the garlic, turmeric, ginger and curry powder, along with two or three of the spice packs from the ramen noodle packages. Stir until fragrant, approximately 2 minutes.

Add the broccoli, water and soy milk. Bring to a boil, then simmer over medium heat for 5 minutes. Add the ramen noodle packages, and cook until al dante, approximately 1 minute. Serve up with tofu, carrot, and desired toppings on top.

A delicious creamy soup with a huge variety of plants for every taste.

Marry Me Tuscan Vegetable Soup

leek (chopped)

potato

sun dried tomatoes (chopped)

tomato paste

parsley

salt

chickpeas

oz potato gnocchi (or 1½ cups large pasta shells)

cashew cream (or coconut milk)

lemon (juiced, optional)

kale (large, chopped)

In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic. 

Saute until the sweet potato is softened slightly, approximately 6 minutes.

Add the tomato paste, paprika, parsley, dried thyme and salt.

Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.

Add the gnocchi or pasta shells, and cook until al dente, then finish off with cashew cream or coconut milk, lemon juice and kale.

A comforting soup recipe, perfect for the winter and fall.

Vegan Broccoli Cheddar Soup

tbsp vegetable broth (use water

tbsp all-purpose flour

carrots (grated)

sunflower seeds

yeast

tsp miso paste

tsp dijon mustard

In a pot over medium heat, and the 3 tablespoons of vegetable broth, onion, garlic and salt. Saute until the onions are translucent, approximately 3 minutes. 

Add the flour and stir until a combined with the onions, garlic and broth.

Meanwhile, blend the soaked and drained sunflower seeds with 3/4 cup of water until a cream is formed. 

Pour in the remaining 4 cups of vegetable broth, stir, and add the grated carrot and broccoli, followed by the sunflower cream. Add the nutritional yeast, paprika, turmeric, miso paste, sweet potato and dijon mustard. Bring to a boil, and then simmer for 5 to 7 minutes, until the broccoli is bright green. If you want the soup more creamy, use an immersion blender or high speed blender to blend 1 cup at a time until a desired consistency is reached. Enjoy immediately.

A delicious, creamy sheet pan soup utilizing the gifts of autumn.

Roasted Butternut Squash and Red Pepper Soup

butternut squash (cubed, I used frozen)

red bell peppers (seeds removed, roughly chopped)

garlic (top sliced off)

shallot (halved)

garlic powder

olive oil (optional)

Salt and pepper (to taste)

plant-based milk (unsweetened, coconut and soy both work)

tbsp miso paste

Preheat the oven to 400F and line a baking sheet. Add the butternut squash, bell peppers, garlic, shallot and spices to the sheet pan, with 1 to 2 tablespoons of olive oil, if desired.

Roast for 40 minutes, until both the squash and bell pepper are cooked through. When safe to handle, transfer to a high speed blender with the soy milk and miso paste, and combine until smooth.

Enjoy immediately with bread or a vegan grilled cheese.

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Vegan Butternut Squash Soup

Creamy Ramen Soup

Marry Me Tuscan Vegetable Soup

Vegan Broccoli Cheddar Soup

Roasted Butternut Squash and Red Pe...

Top 5 mind blowing soups recipes from across the web

The most viewed mind blowing soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Butternut Squash Soup

Creamy Ramen Soup

Marry Me Tuscan Vegetable Soup

Vegan Broccoli Cheddar Soup

Roasted Butternut Squash and Red Pe...

The most viewed mind blowing soups recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine