#Vegan soup recipe

[allrecipee]

Lemon Potato with Dill Sauce

[daily-deliciousness]

Sweet potato pumpkin soup

[indischwindisch]

Tom Kha Soup (Vegan)

This soup is bursting with aromas from lemongrass, galangal and keffir lime leaves. The flavors will get your tastebuds tingling.

This soup is bursting with aromas from lemongrass, galangal and keffir lime leaves. The flavors will get your tastebuds tingling. Tom Kha originates from Thailand. Tom means soup and Kha means galangal, which is a fragrant root often used in Thai cuisine. I love the well rounded flavors and aromas of this soup. This one differs from Tom Yum soup, which is spicier in taste and doesn’t involve any…

[everythingwithwasabi]

Vegan Somen Noodles in Creamy Sesame Miso Soup

[tinykitchenvegan]

Simple Vegan Wonton Soup

[vegan-yums]

Soup season 🥣

Sweet vegan butternut squash soup

Classic lentil soup

Cream of mushroom soup

Cream of broccoli soup

Classic potato soup

Beer cheese soup

Broccoli cheddar soup

Creamy tomato bisque

Potato leek soup

[vegan-nom-noms]

Creamy Vegan Tomato Soup With Roasted Red Peppers

[fattributes]

Tomato and White Bean Soup

[zardyplants]

Vegan Cream of Mushroom Soup

[grandmawitch]

I’m shifting into soup mode 🥣 🍂

[alloftheveganfood]

Creamy Vegetable Soup (GF/SF)

Vegan Vegetable Soup (GF/NF/SF)

One Pot Hearty Vegan Lentil Soup (GF/NF/SF)

Tuscan White Bean Soup (GF/NF/SF)

Vegan Broccoli Soup (GF/SF)

30 Minute One Pot Creamy Vegan Mushroom Soup (GF/SF)

Vegan Gnocchi Soup (GF option/SF)

Roasted Vegan Butternut Squash Soup (GF/SF)

Vegan Minestron Soup (GF option)

Vegan Cabbage Soup (GF/NF/SF)

[sweetcherryslim]

Mason Jar Instant Noodle Soup - 229 kcal/8g protein

Servings: 1 serving. 229 kcal / 8g protein

Ingredients

1 1/2 tsp. vegetable bouillon base (we used Better Than Bouillon)

1/4 tsp. grated fresh ginger

1 tbsp. warm water

1 bundle (about 11/2 ounces) instant rice vermicelli

1/4 c. kimchi, roughly chopped

1/4 c. shelled edamame, thawed if frozen

1 c. baby spinach

2 cremini mushrooms, very thinly sliced

1 scallion, thinly sliced

2 1/2 c. boiling water

Instructions

In 32-ounce wide-mouth mason jar or other heatproof jar, combine bouillon base and ginger. Stir in warm water. Add noodles and carefully cut in half with kitchen shears. Add to jar in following order: kimchi, edamame, spinach, mushrooms, and scallion; screw on lid. Refrigerate overnight if desired.

If refrigerated, let jar sit 20 minutes at room temperature. When ready to serve, pour boiling water over ingredients and cover with lid. Let sit until noodles are tender, 3 to 4 minutes, then stir to combine.

Pump Up the Protein: Add 1/2 cup shredded rotisserie chicken and replace the vegetable bouillon base with chicken bouillon base, or pop in 6 to 8 frozen cooked small shrimp (they’ll thaw overnight in the refrigerator).

[daily-deliciousness]

Creamy roasted cauliflower and mushroom soup

[thoughtportal]

homemade vegan vegetable stock cubes

What could you do with leftover vegetables scraps at the end of the week? Make stock cubes! You can use any sort of leftover vegetables to make your own all natural stock cubes! The process is super straightforward and you can make enough to store and use for months.

Ingredients 🥦🥕🍠🟨

1kg Assorted leftover vegetables (carrot peels,celery, broccoli stems ,cauliflower leaves,soft veg ,onion, leeks, mushrooms, etc.)

4 x cloves of garlic

1 teaspoon of salt

1 teaspoon of nutritional yeast

Herbs & spices

Salt & pepper

Olive oil Instructions 🥣

Gather your leftover vegetables and make sure they are clean and edible.

Chop the vegetables into smaller pieces

Sauté them with 2 tbsp of olive oil until

They release all the flavours and most of the water has evaporated

Let the veg cool for a bit

In a blender add the cooked vegetables , garlic,spices and herbs salt & black pepper.

Blend the mixture until it becomes a smooth puree.

Line a flat, shallow pan with parchment paper. Pour the vegetable puree onto the pan and smooth it out evenly.

Place the pan in the freezer and let it freeze until it’s solid.

Remove the frozen vegetable puree from the pan and cut it into cubes.

(Optional )Wrap each cube in parchment paper or place them in an airtight container. Store the wrapped cubes in the freezer .

Now you have your homemade vegan vegetable stock cubes in a convenient frozen form to enhance the flavor of your recipes whenever needed. Just take out a cube or two from the freezer for your cooking!

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[everythingwithwasabi]

Vegan Kimchi Noodle Soup

[tinykitchenvegan]

Golden Coconut Noodle Soup