Ingredients:

4 cups cauliflower florets
2 cups diced potatoes
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened almond milk (or any plant-based milk)
2 tablespoons coconut oil or ghee
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric
Celtic salt and pepper to taste
Fresh parsley for garnish (optional)

Directions:

In a large pot, heat oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
Add cauliflower florets, diced potatoes, paprika, cumin, turmeric, salt, and pepper to the pot. Stir well to coat the vegetables with the spices.
Pour in vegetable broth and almond milk. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the cauliflower and potatoes are tender.
Once the vegetables are cooked through, remove the pot from the heat.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Enjoy your comforting and delicious vegan potato cauliflower soup!

Ingredients:

1 medium-sized butternut squash, peeled, seeded, and diced (about 4 cups)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or any plant-based milk)
2 tablespoons coconut oil or ghee
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Celtic salt and pepper to taste
Fresh parsley or chives for garnish (optional)

Directions:

In a large pot, heat oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
Add diced butternut squash to the pot. Stir well to combine with the onions and garlic.
Pour in vegetable broth and coconut milk. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the butternut squash is fork-tender.
Once the squash is cooked through, remove the pot from the heat.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Return the blended soup to the pot if necessary. Season with ground ginger, ground cinnamon, ground nutmeg, salt, and pepper. Stir well to incorporate the spices.
Taste the soup and adjust seasoning if necessary.
Ladle the soup into bowls, garnish with fresh parsley or chives if desired, and serve hot.
Enjoy your velvety and flavorful vegan butternut squash soup!

Ingredients:

2 cups pumpkin puree (canned or homemade)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk (or any plant-based milk)
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Roasted pumpkin seeds for garnish (optional)

Directions:

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
Add pumpkin puree to the pot. Stir well to combine with the onions and garlic.
Pour in vegetable broth and coconut milk. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes, stirring occasionally.
After simmering, add maple syrup, ground cinnamon, ground nutmeg, salt, and pepper to the soup. Stir well to incorporate the flavors.
Taste the soup and adjust seasoning if necessary.
If you prefer a smoother texture, use an immersion blender to puree the soup until smooth. Alternatively, leave the soup chunky if desired.
Once the soup reaches your desired consistency, remove the pot from the heat.
Ladle the soup into bowls, garnish with roasted pumpkin seeds if desired, and serve hot.
Enjoy the warmth and flavors of this comforting harvest pumpkin soup!

Ingredients:

4 cups ripe tomatoes, chopped (about 6-8 medium-sized tomatoes)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup canned diced tomatoes
1/2 cup fresh basil leaves, packed
1/4 cup raw cashews, soaked in hot water for 30 minutes and drained
2 tablespoons coconut oil or ghee
1 tablespoon tomato paste
1 teaspoon dried oregano
Celtic salt and pepper to taste
Optional: Cracked black pepper and fresh basil leaves for garnish

Directions:

In a large pot, heat oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
Add chopped fresh tomatoes to the pot. Stir well to combine with the onions and garlic. Cook for another 5 minutes until the tomatoes start to soften.
Pour in vegetable broth and canned diced tomatoes. Bring the mixture to a simmer over medium heat. Let it cook for about 15 minutes.
In a blender, combine soaked cashews, fresh basil leaves, and tomato paste. Add a ladleful of the hot broth from the soup pot. Blend until smooth and creamy.
Once the soup has simmered and the tomatoes are soft, reduce the heat to low. Stir in the cashew basil mixture into the soup pot. Mix well until the soup is thickened and creamy.
Season with dried oregano, salt, and pepper to taste.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Once blended, return the soup to the pot and heat through if necessary.
Ladle the creamy basil tomato soup into bowls, garnish with cracked black pepper and fresh basil leaves if desired, and serve hot.
Enjoy the comforting and creamy flavors of this homemade basil tomato soup!

Ingredients:

4 cups broccoli florets
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened almond milk (or any plant-based milk)
2 tablespoons olive oil
1/4 cup nutritional yeast
1/2 cup raw cashews, soaked in hot water for 30 minutes and drained
1 teaspoon Dijon mustard
Salt and pepper to taste
Optional: Croutons or crispy fried onions for garnish

Directions:

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
Add broccoli florets to the pot. Stir well to combine with the onions and garlic.
Pour in vegetable broth and almond milk. Bring the mixture to a simmer over medium heat. Let it cook for about 10-15 minutes, or until the broccoli is tender.
In a blender, combine soaked cashews, nutritional yeast, and Dijon mustard. Add a ladleful of the hot broth from the soup pot. Blend until smooth and creamy.
Once the broccoli is cooked, reduce the heat to low. Stir in the cashew nutritional yeast mixture into the soup pot. Mix well until the soup is thickened and creamy.
Season with salt and pepper to taste.
If desired, use an immersion blender to blend the soup until smooth. Alternatively, leave it chunky if preferred.
Ladle the soup into bowls, garnish with croutons or crispy fried onions if desired, and serve hot.
Enjoy the rich and creamy flavor of this homemade broccoli cheese soup made with nutritional yeast and cashews!

Ingredients:

4 large red bell peppers, roasted, peeled, seeded, and chopped
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup canned diced tomatoes
2 tablespoons coconut oil or ghee
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Celtic salt and pepper to taste
Fresh basil leaves for garnish (optional)

Directions:

Preheat your oven's broiler. Place red bell peppers on a baking sheet lined with parchment paper. Broil for 10-15 minutes, turning occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes.
Once cooled, peel off the skins, remove the seeds, and chop the roasted red peppers.
In a large pot, heat oil over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent, about 5 minutes.
Add chopped roasted red peppers to the pot. Stir well to combine with the onions and garlic.
Pour in vegetable broth and canned diced tomatoes. Bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes.
Season with paprika, cayenne pepper (if using), salt, and pepper to taste.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
Once blended, return the soup to the pot and heat through if necessary.
Ladle the soup into bowls, garnish with fresh basil leaves if desired, and serve hot.
Enjoy the vibrant flavors of this delicious roasted red pepper soup!