4 Amazing Soups for Wintery Warmth! (Vegan)
4 Amazing Soups for Wintery Warmth! (Vegan) is really a post for both autumn and winter alike. We’ve definitely entered soup season in Oregon, and I’m loving it! Soup with bread is one of my favorite meals. I feel like soups are a fabulous way to use the leftovers in your fridge, get loads of veggies in (especially for my wee man), and they’re quick and easy. Sold. In this post I have the following 4 soups (click on soup title for link to recipe): Creamy Tomato & Cauliflower (my FAVORITE), Pumpkin Coconut Curry, Creamy Broccoli, Lentil & Sauteed Mushroom.
I’ve been on a soup kick lately for two reasons: COLD WEATHER & my kiddo has sadly become anti-veggie. UGH! I get his vegs in by giving him pureed soups, smoothies, and pureed sauces. He used to eat raw tofu and virtually any veggie. So.Stinkin’.Frustrating. 🙁 Anyway, my soups are always crazy flavorful. I need my food to be loaded with flavor. I’m not a fan of blandness. I promise you that you’ll get loads of veg and protein from these awesome soups as well! Enjoy your fall & winter warmth with me and slurp these up with a dope homemade or rustic bread of sorts. Make Saturday your official soup day! Taco Tuesdays & soup Saturdays are my fave. ‘Til next time, peeps… 😉
Creamy Tomato & Cauliflower Soup
Pumpkin Coconut Curry Soup
Creamy Vegan Broccoli Soup
Pumpkin Coconut Curry Soup
PUMPKIN COCONUT CURRY SOUP
- 20 oz pumpkin puree
- 3 cups veggie broth
- 2 Tbl grapeseed oil
- 1 small diced onion
- 2 cloves diced garlic
- 1- 1 1/2 Tbl Thai red curry paste (pending upon the strength you'd like)
- 1 1/2 C coconut milk (plus extra for a drizzle if you'd like)
- salt to taste
- cilantro & pumpkin seeds to garnish
- Heat the pot with grapeseed oil and add onion. Pinch with salt. Cook for approx 5 minutes.
- Add the garlic and cook for 1 minute more.
- Add the pumpkin and stir in for about 30 seconds-1 minute.
- Add veggie broth and stir. Cook for about 5 minutes.
- Remove from heat and puree. Bring back to stovetop.
- Add coconut milk and curry paste then stir.
- Stir occasionally on low heat for about 15-20 minutes.
- Drizzle coconut milk (optional)
- Top with cilantro and pumpkin seeds
- I make my own pumpkin puree by steaming and blending the pumpkin with a little bit of water.
