There is nothing more satisfying during Fall than a big ol’ bowl of mushroom bisque! What makes this dish satisfying and rich with deep flavor is all from caramelizing the onions and mushrooms. Simple enough right?
In a small pot on medium heat, boil vegetable broth and remove from heat. Add dried porcini mushrooms and steep for 30 minutes, covered. Remove mushrooms and finely chop.
In a pot on medium heat, add butter, mushrooms, chopped porcini mushrooms, onion and sauté for 7 minutes. Add garlic and cook for 1 minute. Deglaze pan with sherry vinegar and cook for 1 minute.
Sprinkle with flour and stir, cooking for 1 minute. Slowly pour the broth in as you mix, and bring to boil. Reduce heat to low, add bay leaf, salt, pepper, and simmer, covered, for 25 minutes. Remove bay leaf.
Blend 1 1/2 cups of bisque and pour it back into the pot, stirring until mixed evenly.
Serve with bread or stir in non-dairy cream topped with chives.
Chef’s tip: Make the night before to let the flavors meld together.
This may not be a quick recipe but it’s totally worth it! The key to a good pho is all in the broth, so make sure you let those flavors meld together. What I enjoy most about Vietnamese pho is how the soup warms you up on the inside and leaves you feeling satisfied, a real comfort food. Although it may seem like a lot of work to do at home, pho is basically broth, noddles, some veggie and herbs (or any toppings you’d like).
On a parchment lined baking sheet, roast the onions skin side down until almost blackened, about 35 minutes.
In a small frying pan, toast the star anise, cloves, cinnamon stick, fennel and coriander seed, stirring frequently to avoided burning. Cook for 2 minutes or until fragrant. Place in to a cheese cloth and tie it.
In a large sauce pot, combine the onion, ginger, garlic, salt, and spice pouch. Bring to a boil and reduce heat to low. Simmer on low for 5 to 6 hours, covered, and strain the broth. Add the brown sugar and Worcestershire sauce; Set aside.
Serve broth with noodles, mint leaves, and bean sprouts (or whatever your favorites are).
Chef’s tip: This broth adds great flavor for other recipes, be sure to save some!
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!
With this warming Miso Soup, you will never need to go to a Japanese restaurant again. Miso soup is traditionalyl made with dashi granules, which is not suitable for vegans. Making your own Dashi broth by using edible kelp, gives you that flavor profile this recipe needs. Many different ingredients can be added to this soup, however I decided to go the more traditional route. If you’re interested in making a delicious soup with only a few ingredients, then this is your new go-to.
Pour the water and vegetable broth into a large pot on medium heat. Warm and add kombu; letting it steep for 30-45 minutes. Remove kombu and set aside.
Bring soup to a boil and reduce heat to medium-low.
In your ladle, stir in the miso paste with some soup before combining to the pot (too high of a temperature will kill the miso enzymes). Slowly add the diced tofu (so you don’t splatter) and green onions.
Chef’s tip: Feel free to add dried wakame, also known as an edible seaweed. Just make sure to rehydrate it prior to adding to the 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!
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.