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Easy Vegan Tomato Soup
Learn how to make the BEST Vegan Tomato Soup ever! Silky smooth, dairy free but creamy and made with simple ingredients you probably have in your pantry right now.
Vegan Clam Chowder - The Whole Food Plant Based Cooking Show
Vegan Clam Chowder
Sophie Gastman RNutr on Instagram: "SOUPS AND SIDES: EP 1 In my bid to get soup out of the grips of diet culture, here is the start of my new series ‘soups and sides’ and we’re kicking off with a classic: TOMATO SOUP & GRILLED CHEESE (albeit much later than planned, apologies) Ingredients: - 12 vine tomatoes, halved - 1 bulb of garlic - 2 shallots, cut into quarters - Olive oil - Salt & pepper - 1 tin cannelini beans (or any white beans) - 1 tin of tomatoes (get good quality ones if you can like @muttipomodorouk) - 600 ml veg stock - Fresh basil - Chilli flakes - Green veg for roasting (I used cavolo nero, broccoli & green beans) Method: Pop the tomatoes, onions and garlic onto a roasting tray, drizzle with a good glug of olive oil and salt & pepper. Roast for 20 minutes at 18
Jessika Clark on Instagram: "Super Soup 🍅🥣 I absolutely love this soup - I know that when a batch of this soup is prepped in the fridge I have a week of filling, nutritious lunches ahead. You can totally adapt this recipe to the veggies you love, but here’s my general recipe. Here’s what you’ll need - 4 fresh tomatoes - 1 cup cherry tomatoes - 1 red pepper - 1 white onion - 2 large cloves garlic - 1 cup diced butternut squash - 1 540ml can of white kidney beans - 250mL cottage cheese - 1 litre water - 2 tbsp veggie stock powder - salt, pepper, olive oil 1. Dice all your vegetables and add to a large glass oven sage dish. Cover in some olive oil, salt and pepper and bake for about 35 minutes at 375 degrees or until everything is soft. 2. Transfer soft, cooked veggies to a large dit
Vegan Italian Wedding Soup with Meatless Meatballs | Hunt's
Vegan Italian Wedding Soup with Meatless Meatballs | Hunt's
Mastering Diabetes on Instagram: "Quinoa Chili 😋 Recipe below👇 INGREDIENTS: -1 1/2 cups veggie broth, no oil/low sodium (divided) -1/2 cup Red Onion (finely chopped) -4 Garlic (clove, minced) -2/3 cup Diced Tomatoes (from the can with juices) -1 1/3 tbsps Tomato Paste -1/2 cup Quinoa (dry) -1/2 cup Red Kidney Beans (from the can, rinsed well) -1/2 cup Pinto Beans -1/2 cup Chickpeas -1 1/3 tbsps Chili Powder -1/2 tsp Black Pepper -1 tsp Cumin -1 tsp Garlic Powder DIRECTIONS: -In a pot, heat 3 Tbsp vegetable broth over medium-high heat, and then sauté the onion and garlic until soft. -Add the remaining vegetable broth, diced tomatoes, and tomato paste, and bring to a boil. -Add the quinoa and cook at a simmer for 15 minutes. -Add the kidney beans, pinto beans, and chickpeas, then stir in
Mastering Diabetes on Instagram: "Quinoa Chili 😋 Recipe below👇 INGREDIENTS: -1 1/2 cups veggie broth, no oil/low sodium (divided) -1/2 cup Red Onion (finely chopped) -4 Garlic (clove, minced) -2/3 cup Diced Tomatoes (from the can with juices) -1 1/3 tbsps Tomato Paste -1/2 cup Quinoa (dry) -1/2 cup Red Kidney Beans (from the can, rinsed well) -1/2 cup Pinto Beans -1/2 cup Chickpeas -1 1/3 tbsps Chili Powder -1/2 tsp Black Pepper -1 tsp Cumin -1 tsp Garlic Powder DIRECTIONS: -In a pot, heat 3 Tbsp vegetable broth over medium-high heat, and then sauté the onion and garlic until soft. -Add the remaining vegetable broth, diced tomatoes, and tomato paste, and bring to a boil. -Add the quinoa and cook at a simmer for 15 minutes. -Add the kidney beans, pinto beans, and chickpeas, then stir in
Fraser Fitzgerald | Plant-Based Chef on Instagram: "PROTEIN PACKED THAI 🇹🇭 SOUP 👇 Meal prep has really taken a hold of me and I’m running with it. It’s called nesting! This soup is amazing because you can keep it in your fridge for weeks, and simply reheat it whenever you want. Personally, I’ve enjoyed this soup basically every other day for a week straight. Save this recipe if you want to have an enjoyable week! Ingredients: 1 bunch of green onions, whites and green, sliced, separated 4 garlic cloves, minced 2 tbsp ginger, minced 1 can of Thai red curry paste 2 tbsp soy sauce 2 tbsp rice wine vinegar 2 tbsp sriracha 3 carrots, diced 1 head of broccoli, diced 1 brick extra firm tofu, diced 2 cans of chickpeas, drained and rinsed 2 cans coconut milk 2-4 cups of water Method: 1. In a l
Dr Hazel Wallace BSc MSc MBBCh on Instagram: "Greens & Beans Soup 🌿✨ Determined to stay well this autumn/winter so topping up my stores with as much goodness as I can squeeze in. Ingredients - 3 tbsp olive oil - 1 large leek, sliced - 1 head garlic, top sliced off - 1 whole broccoli, chopped into florets - 1 courgette, sliced - 1 tin (400g) butter beans, drained - 1 litre veg or chicken stock - 140g frozen peas - 2 handfuls fresh spinach - 3 tbsp fresh parsley - Juice of 1/2 lemon - Salt & pepper to taste Method 1️⃣ Preheat oven to 200°C. Arrange leeks, broccoli, courgette, and garlic on a tray, drizzle with 2 tbsp olive oil, season, and roast for 25-30 mins. 2️⃣ While it’s roasting, heat stock in a pot over medium heat, add butter beans and peas, and let simmer 5-7 mins. 3️⃣ Squeeze r
Andrea Buckett Cooks on Instagram: "COMMEMT Eat and I’ll send you the recipe! I don’t know about you but soup is my all time fave. So many varieties, always comforting always nourishing. Serve it with a thick piece of buttered sourdough and come on! It doesn’t get any better than that! . . . #soupseason #beans #blackbeans #soup #mealprep #howtocook #recipes #easyrecipes #lunch"