Italian Wedding Soup

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to Sunflower Family USA, I’m able to re create some awesome meatless meatballs using their sunflower haché. It’s packed with protein and a great alternative to tofu, tempeh, or seitan. This is one of the best Italian wedding soups I’ve had, and I’m here to tell you how easy it truly is to make this soup. It may just  be your new favorite thing to make!

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Yield 54

Ingredients

3 (16 oz.) vegetable broth 12 c

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

  1. Preheat air fryer or oven to 350 degrees F.
  2. In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a teaspoon, shape the mixture into 1-inch round “meatballs”; Set aside.
  3. In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
  4. Cook meatballs for 10-12 minutes or until lightly brown.
  5. Serve soup with meatballs added at the last minute.

 

Chef’s tip: Do not cook the meatballs in the soup or it will fall apart.

Hearty Lentil Soup

Hearty Lentil Soup

Hearty Lentil Soup

What’s more perfect than a big bowl of warm lentil soup to comfort you through those cold wintry days. The best thing about this soup is how minimal the recipe is without lacking on the flavor. Serve it up with some rustic bread that’s been slightly toasted and enjoy with your family and friends.el

Hearty Lentil Soup

Yield 4

Ingredients

1 Tbsp. avocado oil

1 large carrot, peeled and sliced into rounds

1 celery stalk, sliced

1 yellow onion, fine chop

2 garlic cloves, minced

1/2 tsp. whole cumin seeds, pan toasted for 1 minute or until fragrant

1 cup lentils

8 cups vegetable stock

1 tsp. Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a large pot on medium-high heat, add the oil, onions celery, and carrots. Sauce for 5 minutes and add the garlic.
  2. Combine the cumin, lentils, vegetable stock, salt, and black pepper to the pot. Bring to a boil and reduce heat to low and simmer for 1 hour.
  3. Serve with a slice of toasted bread and drizzle of lemon juice.

 

Chef’s tip: Instead of cumin seeds, you can use cumin powder- just season to taste.

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Roasted Cauliflower Soup

Who else is is a fan of non complicated soups? Roasted to perfection, this cauliflower soup is quick-and-easy for those busy weekdays and holiday parties. Creamy, light, and full of flavor, you’ll be satisfied with every bite!

Roasted Cauliflower Soup

Yield

Ingredients

2 lbs. cauliflower florets

3 large shallots, chopped

2 garlic cloves, minced

5 cup vegetable broth

3 Tbsp. coconut cream

1 Tbsp. lemon juice

1/4 tsp. ground nutmeg

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Pinch of chopped chives to garnish

Directions

  1. Preheat oven to 425 degrees F.
  2. On a parchment lined baking sheet, add the cauliflower, shallots, and sprinkle with salt and pepper. Bake until tender, roughly 20 minutes. Add the garlic and roast for an addition 5 minutes.
  3. In a pot on medium-high heat, add the roasted cauliflower, shallots, and garlic before pouring in the vegetable broth, salt, and nutmeg. Bring to a boil.
  4. Reduce heat to low and simmer for 15 minutes. Using a hand held immersion blender, add the coconut cream and liquify the soup until smooth. Pour the lemon juice and stir to combine.
  5. Serve with sprinkle of chives on top.

Chef’s tip


Other recipes



Black Bean Soup

Black Bean Soup
Black Bean Soup

Although this recipe calls for you to soak the black beans over night, you can also use canned (just make sure they’re organic). Either way you choose- you’re going to enjoy this fantastic Black Bean Soup! One of the added benefits of soaking fresh beans is using the liquid to flavor the the broth. The second is to limit the amount of extra ingredients that could be added. If you are looking for a plant-based alternative to your favorite soup, I got you covered. Make sure to give this one a try for your taco Tuesday nights, it will be the life of the fiesta!

Black Bean Soup

Yields 3-4 servings

Ingredients

4 cups black beans, soaked overnight

4 celery sticks, chopped,

1 cup minced onion

1 red bell pepper, chopped

1/2 jalapeno pepper or habanero, optional

1-2 Tbsp. avocado oil

3 garlic cloves, chopped

4 cups vegetable broth

2 cups freshly diced tomatoes

3 tsp. ground cumin

1-3/4 tsp. ground coriander

1 tsp. cilantro, optional

1-2 bay leaves

1 tsp. lime juice

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 tsp. ground black pepper

Directions

  1. In a pot, add the oil and onions and sauté for 3 minutes. Add the celery, bell pepper, jalapeño, garlic, and cook for an additional 2-3 minute or until translucent.
  2. Smash half of the black beans in a bowl. Add the whole and smashed beans to the pot, along with the broth, seasonings, and herbs. Bring to a boil and reduce to a simmer for 10 minutes covered.
  3. Remove the bay leaf from the soup and add the lime juice. Give a good stir.
  4. Serve and top with your choice of garnishes (green onions, cheese of choice, sour cream of choice, tortilla chips).

Chef’s tip: If you want to kick things up even further, add some hot sauce to the soup till desired spice level is met.

Potato-Parsnip Leek Soup

Potato-Parsnip Leek Soup


Potato-Parsnip Leek Soup

Potato leek soup, or as the French call it potage parmentier, is a classic dish that can be found in many restaurants. In my plant-based version, I added parsnips, which pair well with the subtleness of the leeks, potatoes, and shallots. Not only does this meal taste delicious, but it is ready in under 30 minutes- double score!! Being able to have meals that are healthy and quick at your disposal help keep you on track. Be sure to give this one a try, my tip to make this real special is to drizzle truffle oil on top.

Potato-Parsnip Leek Soup

Yields 6 servings

Ingredients

3 Tbsp. vegan butter

5 cups leeks, white and light green parts only, chopped

2 shallots, diced

3 cloves garlic, peeled and smashed

1/2 cup parsnips, chopped

2 pounds Yukon Gold potatoes, peeled and chopped

7 cups vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 tsp. Vitacost Himalayan Fine Pink Salt

1/4 teaspoon ground black pepper

1 cup cashew milk

Chives, finely chopped, for garnish

Directions

  1. In a pot on medium-high heat, melt the butter. Add the leeks, garlic, and shallots- cooking until wilted, about 8-10 minutes.
  2. Add the potatoes, parsnips, vegetable stock, thyme, bay leaves, salt, pepper, and bring to a boil.
  3. Cover soup and reduce to simmer for 10-15 minutes (until the potatoes have softened). Remove the thyme and bay leaves once done and blend using a hand-held immersion blender until smooth.

Chef’s tip: Enjoy this soup with toasted baguettes or croutons.

Pasta Fazool (Pasta e fagioli)

Pasta Fazool

Pasta Fazool

With the weather starting to get colder, I thought now would be a great time to break out one of my favorite family recipes: Pasta Fazool (pasta e frasule)! This dish brings back so many memories of family dinners with my Nana cooking this soup for us all. This old school “peasant” dish has really become a staple in my life as a go-to comforting meal, especially when I want a taste of home. Get ready to break out some crusty bread to scoop up all this soupy goodness! I hope that you all enjoy this recipe as much as my family and I do.

Pasta Fazool

Soup:

2 cans northern beans (juice in)

2 Tbsp. tomato sauce, canned or homemade

2 cup vegetable broth

2-3 cloves garlic, (sliced)

1/4 cup avocado oil

1 cup onion, chopped

1-2 tsp. oregano, to taste

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

2 cans of water for EACH can of beans

1-1/2 to 2 cup Ditalini Macaroni, cooked

Directions

  1. In a medium soup pot on medium heat, add olive oil and diced onions. Sauté for 5-7 minutes or until onions are translucent.
  2. Next, add all above ingredients (except for Ditalini macaroni). Bring to a boil and then reduce to medium-low stirring occasionally for 5 minutes.
  3. Slowly add the cooked Ditalini macaroni to the soup. Note: Start by adding 1-1/2 cups and see how the thickens turns out. If you desire a thicker soup, add remaining 1/2 cup macaroni.
  4. After 10-15 minutes of simmering, remove from heat and serve with choice of bread (or my personal favorite: pizza!)

Chef’s tip: the more macaroni you add to the soup the thicker the soup will get.

Butternut Squash Soup

Butternut Squash Soup

This is the perfect thick, creamy and rich soup that is packing a huge flavor punch. It is so simple that I created it when I was looking at a can of coconut cream and a fresh butternut squash, thinking to myself what can I do. Being able to create something from nothing is a super important quality to have. Its like the saying, “when life brings you lemons- make lemonade!” Only this time, when life gives you a handful of ingredients, create something delicious! With this simple and tasty way to use squash, it will be an a huge hit for your family or friends.

Butternut Squash Soup

Yields 4 servings

Ingredients 

1 butternut squash 

3 1/2 cups vegetable broth

1 Tbsp. avocado oil

1/4 cup onion

1/4 cup shallots

1 garlic clove

1 Tbsp. Earth’s Balance Vegan Buttery Sticks

1 tsp. Vitacost Himalayan Fine Pink Salt 

1 tsp. Vitacost organic brown sugar

1/8 tsp. nutmeg

Pinch of Spicely Organic Ground Black Pepper

1-2 Tbsp. Thai Coconut Cream, optional topping

1 Tbsp. fresh parsley, topping

Directions

  1. Preheat the oven to 425 degrees F. 
  2. On a baking sheet, place the two butternut squash halves you cut length-wise, flesh side up, and drizzle with olive oil. Sprinkle with salt and pepper and turn over so the skin is now facing up. Roast for 40-45 minutes until squash is tender. Set aside to cool.
  3. Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains. 
  4. In a skillet, turn to medium heat and add olive oil, onions, and shallots- sauté for 2-3 minutes. Add the garlic and cook for another 2 minutes.
  5. In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
  6. Using a hand held emersion blender, purée all ingredients until smooth. Then pour in the coconut cream and stir until combined. Cook for 5-10 minutes to allow flavors to meld on medium-low heat. Be sure to stir frequently so it does not burn.
  7. Serve with parsley and coconut cream drizzled on top or freeze for up to 1 month.

Chef’s tip: To make soup more creamy, use 1-2 Tbsp. coconut cream more and blend.

Classic French Onion Soup 

French Onion Soup

This classic soup has been one of my favorites for as long as I can remember. Any time that I would see it on a menu at a restaurant, I would order it. Since going plant-based, craving French onion soup has proposed some challenges. If you’re not familiar with this drool-worthy dish, it’s traditionally made with beef broth and drenched in melted cheese—no thanks! So finally, after a long wait, I decided it’s about time to allow my taste buds to reminisce and indulge in the flavors I enjoyed so much. So here you have it, folks! A cruelty-free, plant-based spin on my favorite soup.

Photo Cred: Ivy Becker

Bonus recipe: Love bread? Try making a homemade French baguette!

Yields 4 servings

Ingredients

5 large yellow onions

2 1/2 Tbsp. Annie’s Natural organics Worcestershire sauce

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

2 Tbsp. Earth Balance Vegan Buttery Sticks

1 Tbsp. sherry

1 cup filtered water

32 oz. low-sodium vegetable broth

1 tsp. Simply Organic Thyme Leaf

1-1/2 Simply Organic Bay Leaf

1 tsp. Vitacost Fine Himalayan Pink Salt

1/2 tsp. Spicely Organics Ground Black Pepper

4 slices vegan provolone cheese

Photo Cred: Ivy Becker

Directions

  1. In large stock pot. sauté onions with  oil. Add salt and pepper. Cook 10-15 minutes on medium-low heat.
  2. Add sherry and cook on high heat for 2-3 minutes. Add Worcestershire sauce, water, vegetable broth, thyme and bay leaves. Bring to boil. Reduce heat and simmer for 20-30 minutes.
  3. Scoop soup evenly into four bowls and top with 1 slice of provolone each. Broil in over for 1-2 minutes or until cheese is bubbly and golden brown.

Chef’s tip: If you do not have sherry for this recipe, it is OK to omit.

Creamy Broccoli Cheddar Baked Potato Soup with Portobello “Bacon”

Photo Cred: Ivy Becker

This isn’t any ordinary baked potato soup. Why, you ask? Well, it may be rich, it may be creamy, but this baked potato soup is both dairy- and bacon-free. Plus, it tastes way better (and it’s healthier).  What’s even more exciting is that this recipe includes two star ingredients from another comfort food favorite: broccoli and cheddar. You definitely won’t regret asking for seconds when it comes to this tasty soup that you can enjoy for lunch or as an appetizer.

Photo Cred: Ivy Becker

Yields 6 servings

Ingredients

1 russet potato

2 broccoli heads

1 medium onion, diced

3 celery stalks, diced

2 medium carrots, cubed

2 garlic cloves, minced

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

2 Tbsp. Earth Balance Vegan Buttery Sticks

1 quart plain almond milk

3 cups vegetable broth

3 Tbsp.

1/4 green onion, leave 1 Tbsp. to garnish with

1/2 cup vegan sharp cheddar cheese, leave a pinch for garnish

Portabello mushroom “bacon”:

1 Portabello mushroom, sliced

1 tsp. smokey flavor

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

Pinch Vitacost Fine Himalayan Pink Salt

Pinch

Croutons:

1 small ciabatta bread, diced into cubes

1 Tbsp. Vitacost Certified Organic Extra Virgin Olive Oil

1 tsp. garlic powder

Pinch Vitacost Fine Himalayan Pink Salt

 

Directions

Bacon:

  1. Preheat oven to 400 degrees F.
  2. In bowl, drizzle oil over sliced mushrooms.
  3. Add salt, pepper and smoke flavor. Mix until evenly coated.
  4. On baking sheet, evenly arrange mushrooms.
  5. Bake 10-15 minutes.
  6. Flip mushrooms and bake for another 10 minutes or until brown and crispy.

Croutons:

  1. Preheat oven to 375 degrees F.
  2. Drizzle oil onto baking sheet.
  3. Add diced bread and coat with salt, pepper and garlic powder.
  4. Bake for 10 minutes until golden brown.

Soup:

  1. In large pot, sauté sliced onion, carrot and celery for 5-10 minutes until transparent and soft. Season with salt, pepper and garlic.
  2. Sprinkle flour over sautéed vegetables and mix. Slowly add vegetable stock, almond milk, broccoli and potatoes to pot. Bring to boil and reduce heat to low. Simmer for 30 minutes or until potatoes have cooked. Mix in green onions.
  3. Serve with croutons, green onion, vegan cheddar cheese and mushroom “bacon” on top.

 

Chef’s tip: You can add 1-1/2 cups of vegan cheddar cheese to the soup directly and stir to mix if desired.