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!
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.
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.
Cook meatballs for 10-12 minutes or until lightly brown.
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.
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
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!
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!
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.
Yields 6 servings
3 Tbsp. vegan butter
5 cups leeks, white and light green parts only, chopped
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.
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.
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.
Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains.
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.
In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
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.
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.
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.
Bonus recipe: Love bread? Try making a homemade French baguette!
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.
Add salt, pepper and smoke flavor. Mix until evenly coated.
On baking sheet, evenly arrange mushrooms.
Bake 10-15 minutes.
Flip mushrooms and bake for another 10 minutes or until brown and crispy.
Preheat oven to 375 degrees F.
Drizzle oil onto baking sheet.
Add diced bread and coat with salt, pepper and garlic powder.
Bake for 10 minutes until golden brown.
In large pot, sauté sliced onion, carrot and celery for 5-10 minutes until transparent and soft. Season with salt, pepper and garlic.
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.
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.