These are not your basic Fall soup recipes! These soups are flavorful, easy to make, meal prep friendly and completely vegan 🙌 Hope you enjoy! Recipes below 👇
#vegan #healthy #recipes
RECIPES:
Sweet Potato Bisque:
1 yellow onion
1 tbsp olive or avocado oil
6 cups peeled + chopped sweet potato (about two potatoes)
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp red Thai curry paste
1/2 tsp turmeric
1 can coconut milk
1 can water
1 can white beans, rinsed and drained
Chop the onion and sauté with 1 tbsp olive oil for 5 minutes. Add a splash of water if the pan gets too dry. Then add the chopped sweet potatoes and season with salt, pepper, curry paste, and turmeric. Add the coconut milk, water, and white beans then bring to a boil.
Reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
Cool slightly and blend until very smooth and creamy. Transfer back to the stove to warm through and add more salt and pepper to taste.
Crispy Tortellini + Tomato Soup:
1/2 cup vegan tortellini
1/2 cup unsweetened plant milk
1/2 cup seasoned Italian breadcrumbs
pinch of salt and pepper
avocado oil spray
2 servings of tomato soup
vegan parmesan
fresh basil for serving (optional)
Add plant milk to a shallow dish and then add the breadcrumbs to another shallow dish with a pinch of salt and pepper. You can add more seasonings like garlic, salt and pepper, or red pepper flakes to the breadcrumbs if desired.
Mix well then dip the tortellini in plant milk and then dip into the breadcrumbs. Coat evenly then place in an air fryer a basket or on a lined cookie sheet.
Spray with avocado oil (more generously if baking in the oven) and bake at 400 degrees. 8-10 minutes in the air fryer or about 15 min the oven. Flip halfway through if baking in the oven for maximum crispiness.
Place the tortellinis in each bowl of tomato soup. Top with vegan parmesan cheese and fresh basil. Enjoy!
Broccoli Spinach Soup: https://nikkivegan.com/broccoli-spinach-soup-with-garlic-and-oregano/
Garlic Bread Bowl:
2 6in round loaves of bread
3/4 tsp garlic granules
1 tsp dried Italian herbs
1/4 tsp kosher salt
1.5-2 tbsp olive oil
2 tbsp vegan parmesan cheese (optional)
Slice off the top third of each loaf then remove the inside of the loaves to create two bowls.
Combine the spices and olive oil in a small dish then brush all over the inside of the bread bowl. Sprinkle the inside and the “lid” with with vegan parmesan cheese if desired (optional) Then bake at 400 degrees until nicely toasted and crispy around the edges. About 5-8 minutes.
Note: if you opt for fresh garlic instead of granules, you may want to wrap the bread in aluminum foil so the garlic doesn’t burn in the oven.
MORE RECIPES YOU MIGHT LIKE:
Try my Pasta e Fagioli Recipe: https://www.youtube.com/watch?v=UeYtdnlo9NI
Pumpkin + Potato Stew with Rosemary Biscuits: https://www.youtube.com/watch?v=chjHvYTBDbs
Subscribe to my channel here ↠ https://bit.ly/2uAQgS7
I hope you enjoy these vegan soup recipes! Can’t wait to hear which one you make first 😊
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