The slow-browned red onions, infused with balsamic vinegar and aromatic herbs, create a depth of flavor that’s both comforting and sophisticated. The broth, seasoned to perfection, forms the soul-warming base, while the optional layer of melted vegan cheese adds that quintessential French Onion flair.

We love making plant-based dishes that everyone can savor and enjoy and this french onion soup is no exception. If you need more amazing vegan soup recipes, check out our Creamy Tomato Soup, Vegan Potato Leek Soup, Vegan Asparagus and Mushroom Soup, and Vegan Potato Soup!

Prepare to be amazed by the extraordinary taste packed into every spoonful!

Why You Should Make This Vegan French Onion Soup

This Vegan French Onion Soup is a masterpiece of simplicity and flavor. Crafted with care, this recipe offers more than just a tasty meal; it’s a versatile addition to your weekly routine! Here’s why you shouldn’t miss the opportunity to create this delectable dish:

• Dairy-Free: Enjoy the richness of classic French Onion Soup without a hint of dairy. Our vegan rendition ensures a luscious, creamy experience, perfect for those seeking a dairy-free alternative.
• Nut-Free and Soy-Free: Catering to various dietary preferences, this recipe is both nut-free and soy-free, making it accessible to a wide range of individuals with different allergies or dietary restrictions.
• Easy-to-Make: Impress your taste buds without the hassle. This recipe combines simplicity with sophistication, proving that gourmet plant-based meals can be both accessible and easy to prepare.
• Budget-Friendly: This soup, in particular, is so easy and affordable to make. Onions are one of the cheapest vegetables and probably one of the most long-lasting ones too! You can score a big bunch of onions for just a few dollars and they will last for weeks if you store them in a dark and dry cupboard. Onions for the win!
• Cozy Day Comfort: Picture a cozy day inside, rain tapping on the windows, or snow falling gently outside. Our Vegan French Onion Soup is the ideal companion for such moments, wrapping you in warmth and culinary bliss.

Essential Ingredients

All you need are 7 simple ingredients to create this cozy meal!

• Red Onions: Thinly sliced and playing the starring role, red onions bring a robust, slightly sweet flavor to the soup. As they caramelize in olive oil, they add complexity and depth, setting the stage for the soup’s signature taste. Feel free to swap with yellow or white onions as needed.
• Balsamic Vinegar: Introducing a delicate balance of acidity and sweetness, balsamic vinegar complements the natural sugars in the onions. Sherry vinegar or red wine vinegar also add tons of flavor and depth. For a different complexity and acidity, try dry white wine.
• Bay Leaf: Contributing a fragrant and earthy note, the bay leaf infuses the broth with a distinct aroma. Its role is to add a layer of complexity to the flavor profile, elevating the overall sensory experience of the soup.
• Dried Oregano: Bringing herbaceous and savory undertones, dried oregano enriches the overall seasoning of the soup.
• Vegetable Broth: Serving as the hearty foundation of the soup, vegetable broth brings a savory depth to the dish. Opt for low-sodium options as needed or use an equivalent amount of vegetable bouillon with water.
• Toasted Rustic Bread Slices or Vegan Croutons: Adds a lovely crunchy element to each bite! Go for croutons for convenience or make a delicious rustic bread like this spelt bread or rosemary beer bread.
• Vegan Cheese: Optional but indulgent, melted vegan cheese adds a creamy and savory layer to the soup.
• Sprigs of Thyme (or other Fresh Herbs): Used as a final garnish, sprigs of thyme or other fresh herbs add a touch of brightness and freshness.

How To Make This Recipe

Whipping up our Vegan French Onion Soup is a breeze! Simple steps and familiar ingredients make you the master of this delightful, cozy creation in the comfort of your own kitchen.

Step 1: Heat olive oil in a large soup pot over medium heat. Add sliced onions and brown for 15-20 minutes, stirring every 2-3 minutes.

Step 2: Stir in balsamic vinegar, bay leaf, and dried oregano. Cook for an additional 5 minutes.

Step 3: Add vegetable broth, and season with salt and pepper. Bring to a boil for 5 minutes.

Step 4: Ladle into oven-proof bowls, add croutons or toasted rustic bread and sprinkle with vegan cheese.

Easy Broiling Tips for Perfect Vegan Onion Soup

Broiling is the finishing touch that turns our Vegan French Onion Soup into a melty masterpiece. To broil, set your oven to the broil setting and place those cheesy bowls on the top rack. It’s like giving your soup a quick tanning session—the high heat makes the vegan cheese bubble and turn golden brown.

This not only makes your soup look inviting but also adds a delightful crunch to the bread. Keep an eye on it to avoid any burnt surprises—we’re aiming for golden perfection! Broiling is the secret sauce that transforms a tasty soup into a visually appealing and utterly scrumptious dream.

Once broiled, garnish with a sprig of thyme and serve hot.

Expert Tips

• Achieve the perfect caramelization by allowing the onions to brown slowly, stirring every 2-3 minutes. This patient approach enhances the natural sweetness and depth of flavor.
• Experiment with different vegan cheese varieties for a unique twist. From melty mozzarella to tangy cheddar, the choice of cheese can elevate the taste and texture of your soup. Check out our vegan cheese guide and our vegan cheese slices guide for some great options!

How To Serve

• For an elegant presentation, use oven-proof bowls to broil the soup with the cheese-topped bread. This ensures a delightful blend of textures and flavors in every spoonful.
• Customize each serving by adjusting the amount of vegan cheese. Whether you prefer a lightly covered layer or a decadent cheese blanket, tailor it to your taste. Or feel free to change up the toppings if vegan cheese isn’t your thing! From the classic croutons to some more fancy ones like hemp seeds. But we can’t forget the best topping of all, nutritional yeast! It just makes everything better!
• Bulk up the veggies. Another amazing way to make this soup even more healthy and nutritious is by adding any veggie you like or have on hand. Some chopped carrots or celery would be great!

How To Store

• Refrigerate leftover soup in airtight containers for up to 3-4 days. Reheat gently on the stovetop to maintain the soup’s rich flavor and consistency.
• If freezing, do so without the bread and cheese. Thaw in the refrigerator overnight and add fresh bread and cheese when reheating for optimal taste and texture.

Vegan French Onion Soup FAQs

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Vegan French Onion Soup

Warm up this season with some delicious vegan french onion soup. This soup is scrumptious as is, but if you have a slice of vegan cheese on hand feel free to melt it on top of the soup for that classic French Onion flair. Just pop it on top of an oven-friendly bowl of the soup and broil for 1-2 minutes until the cheese melts. Yum!

Course Main Course, Soup

Cuisine French

Keyword french onion soup recipe, vegan french onion soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 203kcal

Author World of Vegan

Ingredients

• 2 tablespoons olive oil
• 5 medium-sized red onions peeled and thinly sliced
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 tablespoon dried oregano
• 5 cups vegetable broth or equivalent amount of vegan bouillon and water
• salt to taste
• black pepper to taste
• toasted rustic bread slices or vegan croutons to taste
• vegan cheese to taste, optional
• sprigs of thyme (or other fresh herbs) to garnish, optional

Instructions

• In a large soup pot over medium heat, add in olive oil, allow to heat, and then add the sliced onions. Allow onions to brown for about 15 to 20 mins, stirring occasionally (every 2-3 minutes).
• Add the balsamic vinegar and bay leaf and dried oregano. Keep stirring and cook for another 5 mins.
• Add the vegetable broth and season with salt and pepper to taste. Let it boil for 5 mins.
• Ladle into oven-proof serving bowls, add a handful of croutons or a slice of toasted rustic bread to each bowl, and sprinkle with vegan cheese (allowing the cheese to cover most of the bread and some of the soup, so the soup can still peek through).
• Broil in the oven (with a cookie sheet below them to catch anything that drips) until the cheese is melted. Garnish with a sprig of thyme and and serve hot.

Notes

Want to add melted cheese on top, like classic french onion soup? Serve in an oven-proof bowl, top with your favorite vegan cheese slices, and broil for a minute or two just until cheese melts.  

Nutrition

Calories: 203kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1382mg | Potassium: 221mg | Fiber: 4g | Sugar: 9g | Vitamin A: 651IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg

The post Vegan French Onion Soup appeared first on World of Vegan.

Fresh asparagus is at its prime for such a short window of opportunity, you’ll want to load up on the vibrant green stalks every chance you get. Even picky eaters can get behind this mild, tender, subtly sweet veggie. Blending them into a luscious soup makes it even easier to put away a healthy serving (or two!) without even trying.

This recipe from PlantPure Comfort Food by Kim Campbell creates a velvety bisque without a single drop of dairy. Forget butter, heavy cream, and cheese; this is soup for the soul and body.  

Why You’ll Love This Recipe

Spring weather can be all over the place, but this versatile, hearty meal will always hit the spot. If the incredible flavor alone isn’t enough to win you over, here are just a few additional reasons why it’s about to become the next big hit on your menu:

High in protein: Would you believe that these humble veggies bring 16 grams of protein to the party in every serving? Now that’s real plant power!

Flexible: Sometimes, the seasons don’t want to cooperate. If asparagus is slow to show up in your local markets, you can easily substitute more readily available vegetables, such as leeks, broccoli, green peas, or Brussels sprouts. Frozen works instead of fresh, too!

Made for meal prep: Make ahead or keep leftovers for later; this is a brilliant staple to have on hand. Stored in an airtight container in the fridge, it should last for 5 to 7 days. This soup can also be frozen for up to 3 months. To freeze the soup, let it cool completely before transferring to airtight containers or well-sealed freezer bags.   

Key Ingredients

It doesn’t take much to make an incredible vegan asparagus soup with mushrooms. These are the essentials that go into this dynamic blend:

Potatoes: Adding body and thickness in one fell swoop, potatoes are the secret ingredient to creating a rich, creamy vegan mushroom soup, without adding fat or dairy.

Asparagus: The key for ideal textures throughout is to separate the stalks from the tips. Sauté the tips along with the mushrooms to keep them toothsome and bright green, while the remainder of the asparagus is blended smoothly into the base. If you wanted to get fancy, you could use white or purple asparagus instead.

Mushrooms: Pick a mushroom, any mushroom! All varieties are welcome here, from standard button mushrooms to more exotic oyster or shiitake mushrooms. Make it more exciting with a mixture of varieties.

Unsweetened plant milk: Whether you prefer oat, almond, soy, cashew, hemp, coconut, or something else entirely, all non-dairy milks are welcome here. Just make sure there are no added sweeteners or flavors.

Nutritional yeast: Add a hint of cheesy, buttery, umami flavor with just a pinch of nutritional yeast. As an added benefit, it’s high in vitamin B-12 for an extra nutritional boost!

Low-sodium vegetable broth: Keep salt in check by using a low-sodium broth. In a pinch, you could substitute plain water.

Whole wheat flour: Use oat flour as a gluten-free alternative that adds fiber with a smooth, silky finish.

How To Make The Best Asparagus Mushroom Soup

Step One: Sauté the celery and onion in a small amount of water until tender. This technique allows you to cook without using oil or any added fats.

Step Two: Add the potatoes, asparagus stalks, plant milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Cover and simmer for 10 to 15 minutes, until the potatoes are fork tender.

Step Three: Meanwhile, sauté the mushrooms in a separate skillet until tender. Add the asparagus tips and sauté until bright green; set aside.

Step Four: Combine the broth and flour in a blender and blend on high speed to incorporate without any lumps remaining. Add the hot soup to the blender and continue blending until smooth and creamy. If you prefer a chunkier soup, blend only until the vegetables are coarsely chopped.

Step Five: Pour the blended soup mixture back into the pot and heat until bubbly and thickened. Add the mushrooms and asparagus tips and serve immediately.

How To Serve Asparagus Mushroom Soup

While this vegan asparagus soup really is the perfect bowl-in-one meal, you can always add some extra flair with some fun toppings and accompaniments. Make it your own and don’t be afraid to try something new!

Toppers:

• Croutons
• Sliced almonds
• Vegan cheese
• Vegan bacon bits
• Crunchy roasted chickpeas
• Fresh chives or scallions

Side accompaniments:

• Sliced bread or bread sticks
• Crackers
• Leafy green salad
• Pasta salad
• Rice or quinoa pilaf

Ideas For Using Asparagus And Mushroom Soup In Recipes

Many recipes start with vegan cream of mushroom soup, providing a rich foundation to build a quick, comforting meal on. Instantly upgrade that approach by using homemade cream of asparagus and mushroom soup instead! Kick-start your next meal by folding the leftovers into…

• Risotto
• Potato gratin
• Mashed potatoes
• Green bean casserole
• Mushroom stroganoff

Nutrition Notes

Most creamy asparagus soup recipes are decadent, delicious, and devoid of serious nutrition. Not so for this genuinely healthy approach! You can get up to a half pound of asparagus per serving, maximizing the benefits of this beloved spring vegetable.

Asparagus is a true superfood, high in fiber, folate, and vitamins A, C and K. It’s incredibly low in calories which makes it beneficial for weight loss and maintenance. Studies have shown that it can help reduce blood pressure and cholesterol while reducing inflammation, too.

More Fresh Spring Recipes To Try

• Spring Vegan Frittata
• Artichoke “Tuna” Salad Sandwiches
• Deviled Potatoes
• Sheet Pan Roasted Asparagus With Garlic, Tomatoes, and a Tahini Drizzle
• Carrot Lox
• Vegan Potato Soup

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Creamy Vegan Asparagus and Mushroom Soup

This creamy spring soup is hearty and flavorful enough for a one-dish meal. Just add your favorite bread, and you’re good to go. The earthy mushrooms and spring asparagus tips combine to create the perfect textures for this delicious soup.

Course Main, Soup

Cuisine French

Keyword asparagus and mushroom soup, asparagus soup, dairy-free soup, easy vegan soup recipe, gluten-free soup

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Calories 248kcal

Author Kim Campbell

Ingredients

• 2 stalks celery diced
• 1 onion diced
• 2 small potatoes small diced (about 1 cup)
• 1 bunch asparagus (about 1-1½ pounds) trimmed and cut into 1-inch pieces, tip pieces reserved
• 3 cups unsweetened plant-based milk
• 3 tablespoons nutritional yeast flakes
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½-1 teaspoon sea salt
• ½ teaspoon black pepper
• 8-10 ounces mushrooms (any type) sliced
• 1 cup low-sodium vegetable broth
• ¼ cup whole wheat flour (or oat flour for gluten-free)

Instructions

• In a large pot, sauté the celery and onion in a small amount of water over medium-high heat until tender.
• Reduce the heat to medium-low and add the potatoes, asparagus stems (do not include the tips), milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Cover and simmer until the potatoes for 10-15 or until they are fork-tender.
• While the soup is simmering, in a small skillet, sauté the mushrooms over medium-high heat until tender. The mushrooms have a good amount of moisture, so you shouldn’t need to add water to prevent sticking. Add the asparagus tips and sauté only until the tips become bright green. Set aside.
• Combine the broth and flour in a blender and blend on high until smooth. Add the hot soup to the blender and continue blending until smooth and creamy. If you prefer your soup to have more texture, you can combine more or less of the vegetables until the desired consistency is achieved.
• Pour the blended soup mixture back into the pot and heat over medium heat until bubbly and thickened.
• Add the mushrooms and asparagus tips and serve immediately.

Video

Notes

1. If asparagus isn’t in season, you can substitute leeks or broccoli.
2. If you don’t like smoked paprika, regular paprika may be used instead.
3. If you don’t have a high-speed blender, a stick or immersion blender may be used instead. 

Nutrition

Calories: 248kcal | Carbohydrates: 40g | Protein: 16g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 407mg | Potassium: 1246mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1763IU | Vitamin C: 40mg | Calcium: 308mg | Iron: 5mg

This Creamy Asparagus and Mushroom Soup recipe is reprinted with permission from PlantPure Comfort Food cookbook by Kim Campbell, BenBella Books 2022. This recipe received rave reviews from our amazing recipe testers Pamela Heltner, Elana Segal, and Heather Nowakowski, and has been slightly adjusted based on their feedback. Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Creamy Vegan Asparagus and Mushroom Soup appeared first on World of Vegan.

We love this liquid wonder and how much it can transform your dishes into something even more delicious than you imagined. Or, you might be searching for a simple broth to sip while you’re sick or as a warming snack. Either way, we’re happy to say that there are many incredibly tasty vegan broth brands on the market right now.

Let’s find the best broth for you!

Best Vegan Broths and Vegan-Friendly Broth Brands

Looking for the best liquid vegan broths to boost up your plant-based cooking game? We’ve got you! Here’s a list of top-notch vegan broth brands that offer rich, flavorful options for all tastes and recipes of all kinds.

Imagine Foods Broths (Many Vegan Options)

A kitchen essential, Imagine offering a convenient and flavorful way to elevate your recipes. Made with high-quality ingredients and simmered to perfection, these broths are a reliable foundation for soups, stews, and sauces. Their broths add depth and richness to your dishes, ensuring that every spoonful is a delight. Choose from flavors such as: Vegetable (Classic and Low Sodium), Miso, Ramen, No-Chicken (Classic and Low Sodium).

Muso From Japan (Vegan Options)

We love these broths! They’re like a journey to the heart of umami heaven. Made with genuine Japanese miso paste, Miso from Japan broths are your culinary passport to the flavorful traditions of Japanese culture. With each savory sip, you’ll fall in love with their unique, mushroom-based flavor. Available in powder packets in flavors of Shiitake and Kombu.

Ocean’s Halo (Vegan Options)

This seaweed-based broth brings the essence of the sea to your kitchen with their ocean-inspired flavors. Crafted using sustainably sourced seaweed, Ocean’s Halo broths infuse your dishes with a unique marine twist that’s both nourishing and delicious. Enhance the health (and taste!) your own recipes with their rich and tasty boxed liquid and pods. Flavor offered: No-Chicken, No-Beef, Pho, Ramen, Miso, Tortilla Soup, and Thai Coconut.

Pacific Foods (Many Vegan Broth Options)

This well-know brand is a kitchen essential for elevating your meals to gourmet status. Crafted with the finest ingredients and slow-simmered to perfection, these broths provide a robust flavor foundation for your culinary creations. Whether you’re whipping up soups, stews, or sauces, Pacific broths promise to turn every dish into a culinary masterpiece that’ll have your taste buds applauding. Flavors include Mushroom, Herb & Roasted Garlic, Vegetable (Classic and Low Sodium), and Zesty Ginger & Turmeric.

Good News: Vegetable Broths Are Typically Vegan!

When it comes to savory broths, simple vegetable is a winning choice. Vegetables themselves have so much flavor. Why wouldn’t we want to use up each and every little part before composting? Plus, if you’re lucky enough to have your own vegetable garden, you can brew up a beautiful broth any time you wish…and, basically, for free! It doesn’t get any better than that!

Many stores carry their own label vegetable broths, which are typically vegan! Whole Foods, Trader Joe’s, and Sprouts are just a few examples. Simply flip over the container of any vegetable broth to confirm that the ingredients are entirely plant-based!

Whole Foods 365

This store-brand broth has a delightful fusion of quality and convenience in your kitchen. Whole Foods 365 Market broths are carefully crafted with high-quality ingredients, ensuring that your dishes are infused with rich, authentic flavors. Whether you’re a gourmet chef or a home cook, Whole Foods Market 365 broths are your trusted companion for adding depth and taste to your culinary creations, promising a delectable dining experience with every spoonful. Choose from either regular or low sodium vegetable options.

Vegan Boullion Cubes, Powders, and Concentrates

If you like to save space, save money, and reduce packaging waste, vegan bouillon is the way to go. Keep at least one in your pantry so that you can have fresh broth whenever you need it in just moments. Check out our Vegan Bouillon Guide for all the tastiest vegan bouillon options.

Vegetarian Broth Q&A

Vegan Bone Broth

Bone broth is pretty trendy right now, but we’d prefer a cruelty-free and animal-free option. This savory and filling alternative is vegan, gluten-free, high in calcium and offers 12 grams of plant protein per serving. If you’re looking to try a restorative and rejuvenating broth, Eco Bella Boon Broth is a delicious choice.

How To Make Vegan Broth Using Leftover Vegetable Scraps

Making your own homemade vegan broth at home is simple, easy, and eco-friendly. It’s also fun, too! Simply save washed vegetable peelings and chopped ends when prepping meals and salads. Keep in a sealed bag or container in the freezer until ready to use.

The most flavorful parts may surprise you. Leftovers like parings or trimmings from vegetables, corn cobs, skins, leaves, and stalks are often the valuable parts with the most concentrated flavor. Save all you can, and when you have a large container or gallon full of bits and bobs, you’re ready to make broth!

Best Ingredients To Use When Making Vegetable Broth

Make sure to keep all parts of the vegetables and herbs, including stems and skins. Garlic is optional because of its strong flavor and aroma, but feel free to use it if you wish. Pro Tip: For a clear vegetable broth, leave out the potatoes. The starch tends to create a murky or cloudy broth. If that’s okay with you, add them in!

• Asparagus
• Bell Peppers
• Carrot
• Celery
• Corn
• Eggplant
• Fresh Herbs (especially parsley, thyme, bay, basil, oregano, rosemary, and marjoram)
• Greens (chard, spinach, etc)
• Mushrooms
• Onion
• Parsnips
• Peas
• Potatoes
• Tomatoes

NOTE: Try not to include beets, zucchini, green beans, or cruciferous veggies (like kale, broccoli, cabbage, brussels sprouts, and radishes) when making your broth. The flavor of beets is too strong for a slow-cooking broth, and the other veggies will give your finished broth an unpleasant bitter taste.

More Savory Soup Recipes to Try

• Creamy soup fanatics will love these luscious Broocoli Soup, earthy Mushroom Soup, silky Potato Soup, and fresh Asparagus Soup recipes. So warm and cozy to sip in the cooler months.
• Rich Tomato, Chickpea Noodle, and French Onion soups are classic and wonderfully nostalgic. Perfect for dinner party starters or weekends at home.
• If you’re searching for more unique and exciting international soup recipes, how about these Italian Lasagna, French Pistou, or Mexican Pozole soups?
• Chowders are rich and satisfying. Our favorite recipes include Perfect Corn Chowder and Split Pea & Sweet Potato.

Let’s finish sharing vegan broths with a flavorful flourish! From miso marvels to hearty vegetable elixirs, these plant-based liquid gems have shown us that compassionate eating can be incredibly delicious. So, go ahead, simmer, sip, and savor the wonderful world of vegan broths in your kitchen—it’s a tasty and eco-friendly adventure you won’t want to miss!

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Homemade Vegetable Broth

Don't throw out your leftover veggie scraps! Make your own slow-simmered vegetable broth at home using trimmings and peels. Instead of composting these flavorful ingredients right away, save them up for broth. So simple, easy, and delicious!

Course Ingredient

Cuisine American

Keyword vegan broths, vegetable broth

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 8 Cups

Calories 16kcal

Author Gina House | World of Vegan

Equipment

• Large Stock Pot or Instant Pot with cover

Ingredients

• 8 cups water
• 8 cups leftover vegetable stems, peelings, skins, and trimmings
• 1 teaspoon whole peppercorns white, pink, or black

Instructions

• Add water, veggie scraps, and peppercorns to a large stock pot. Stir well and cover.
• Place heat on high and bring to just under a boil. Reduce heat to medium high and simmer for at least 1 hour.
• Take off of the heat and, when completely cool, strain out vegetables to compost and pour into large mason jars or freezer safe containers.
• The broth will keep fresh for one week in the fridge or around 3-4 months in the freezer. Enjoy!

Notes

NOTE:  You may add garlic (skins or cloves) but, you could end up with a much stronger flavor than desired. Also, leave the salt out while simmering the broth, but feel free to salt to taste after the broth is done. 

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 12mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Calcium: 10mg | Iron: 0.1mg

The post Vegan Broths (Best Brands + Easy Vegetable Broth Recipe) appeared first on World of Vegan.

We made this chowder flavorful by using onion, garlic, jalapeño, and flavorful vegetable broth, and we made it creamy using plant-based milk and pureed potatoes. Unlike most corn chowder recipes, our calls for zero cream or butter, making this recipe extra healthy while still being just as delicious.

This vegan corn chowder recipe comes from The Friendly Vegan Cookbook. While it’s an absolute fall favorite, it can be enjoyed any time of year, as it comes together perfectly with frozen corn.

Corn Chowder Ingredient Spotlight

Vegetable Oil: This versatile ingredient provides a smooth start for our chowder. A medium for sautéing, vegetable oil allows other ingredients to release their flavors, making the dish aromatic and mouth-watering. You can use olive oil, canola oil, avocado oil, or any oil of choice.

Yellow Onion & Garlic: A classic combo in many dishes, these two aromatic ingredients are essential for building a flavorful base. They not only give the chowder depth but also enhance the taste of other ingredients.

Red Bell Pepper & Jalapeño: While the red bell pepper offers a sweet, vibrant twist, the jalapeño comes in with a hint of spice. Together, they strike a balance between sweet and spicy that’s hard to resist.

Celery: With its fresh and crunchy texture, celery adds a refreshing bite to the chowder. Potatoes (Red, Russet, or Yukon Gold): These starchy wonders thicken the chowder, making it creamy without any dairy. Each type of potato lends a unique texture and flavor, but they all contribute heartiness to the dish.

Corn Kernels: The star of our chowder! Corn brings in natural sweetness, a pleasant crunch, and a sunny, yellow hue. Whether you choose frozen, canned, or fresh corn, you’re infusing the chowder with a burst of summer flavor.

Rich Vegetable Broth: This liquid gold forms the base of our chowder. Opting for a rich vegetable broth ensures that every spoonful is bursting with layers of flavors. Salt: While a simple ingredient, salt is crucial. It amplifies the flavors of all the ingredients, making the chowder taste even better.

Unsweetened, Plain Plant-Based Milk: Adding creaminess without the dairy, plant-based milk (like almond, soy, or oat) ensures the chowder remains vegan while still having that traditional creamy texture.

Green Onion & Black Pepper (for garnish): The finishing touch! Green onions add a pop of color and a zesty flavor, while freshly ground black pepper provides a subtle kick, making every bite of the chowder an adventure for the palate.

Vegan corn chowder isn’t just a medley of delightful ingredients; it’s an experience of flavors, textures, and warmth. Every ingredient plays its part, coming together to create a dish that’s comforting, nutritious, and utterly satisfying. Whether you’re vegan or not, one thing is certain: once you’ve had a taste, you’ll be coming back for more!

Soup Base: Vegan Broth or Bouillon?

Whenever a recipe calls for vegetable broth, you have two options. You can add in pre-made vegetable broth (either store-bought or homemade). Or, you can add in that same amount of water plus vegetable bouillon. 

I’m a big fan of using bouillon and have transitioned away from pre-made vegetable broth almost entirely. Let me explain why. 

Any soup broth that you buy at the store will come housed in a container, usually a plastic or aseptic container, which is usually not even recyclable. That’s a lot of single-use waste for something that’s 95% water. And that’s where the beauty of bouillon comes in.

Bouillon is essentially condensed soup stock without the water. You can find it in little individually wrapped cubes (like this). Better Than Bouillon is my personal favorite.

Just add the bouillon to boiling water and voila! You’ve got vegetable broth that works perfectly with any recipe. And save those glass Better Than Bouillon jars—you can reuse them for leftover sauces, dry spices, homemade baby food, and more!

Fresh, Canned, or Frozen Corn?

You can use any type of corn in this recipe—fresh corn, canned corn, or frozen corn kernels! We personally like to use frozen corn because it’s already removed from the cob and is super-easy to toss in. Plus, frozen produce is usually picked, harvested, prepared, and frozen at the peak point of ripeness, creating very highest quality produce that’s perfect to cook with. 

Love Your Creamy Vegan Corn Chowder Leftovers

I’ll be honest, I rarely have leftovers when I make this chowder because my family goes to town when we make this. But when we don’t devour every last bite, it stores beautifully. This vegan chowder recipe is a great one to save—either in the fridge to enjoy throughout the week, or in the freezer to enjoy in the future. 

To freeze your leftovers, just ladle portions into glass containers (I love using single-serving containers), secure the lids, and pop them in the freezer. When you’re ready to enjoy more soup, just allow them to thaw in the refrigerator overnight before reheating them in the microwave the next day. You can also microwave them from their frozen state, but it will take longer and require some mixing along the way.

More Vegan Soup Recipes

Don’t miss our round-up of the best vegan soup recipes from all around the web! Here are a few of our top favorites:

• Vegan French Onion Soup
• Easy & Healthy Pea of Broccoli Soup
• Vegan Chicken & Dumplings
• One-Pot Sweet Potato Soup
• Creamy Vegan Tomato Soup

More Vegan Corn Recipes

Hungry for more corn-inspired dishes? Check out these delicious recipes! 

• Air Fryer Corn Rips (popularized on TikTok)
• Vegan Cornbread Muffins
• Homemade Corn Tortillas
• Halloween-Inspired Peanut Butter Popcorn

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Vegan Corn Chowder

We can't sing the praises of this vegan corn chowder enough. It's creamy yet chunky, and sings with the fresh flavor of corn. We've already had friends begging us for this recipe, and lucky for them—and you—it's really easy to make. If corn's not in season, don't worry—the frozen variety works just as well. 

Course dinner, Main

Cuisine American

Keyword corn chowder recipe, vegan chowder, vegan corn chowder, vegan soup

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 248kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 1½ tablespoons vegetable oil
• 1 small yellow onion diced
• 2 large cloves garlic minced
• 1 small red bell pepper diced
• ½ medium jalapeño seeded and minced
• 3 ribs celery diced
• 1 pound red russet, or Yukon Gold potatoes chopped
• 4 cups corn kernels frozen corn or fresh uncooked corn sliced directly off the cob—about 4 large ears, divided
• 4 cups rich vegetable broth or equivalent amount of vegetable bouillon and water
• 1½ teaspoons salt
• 2 cups unsweetened plain plant-based milk
• 2 tablespoons chopped green onion for garnish
• Freshly ground black pepper for garnish

Instructions

• In a large soup pot, heat the vegetable oil over medium­ high heat.
• Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
• Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
• In a blender, combine the remaining 2 cups of corn kernels, salt, and plant-­based milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes.
• Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to over-purée, because you want plenty of chunkiness to remain in the soup.
• Garnish each bowl with chopped green onion and freshly ground pepper. 

Video

Notes

Friendly Suggestion: If you have extra frozen corn kernels, toss them in the soup after blending.

Nutrition

Calories: 248kcal | Carbohydrates: 50g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 1460mg | Potassium: 1006mg | Fiber: 15g | Sugar: 9g | Vitamin A: 893IU | Vitamin C: 36mg | Calcium: 64mg | Iron: 5mg

This creamy vegan corn chowder recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Zhoro Apostolov. Published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Corn Chowder (Dairy-Free & Delicious) appeared first on World of Vegan.

The origins of potato leek soup trace back through the mists of time, from rustic kitchens in the rolling countryside to bustling urban eateries. But its vegan variant, free from any animal-derived ingredients, is not just a nod to the past, but a bold stride into the future. In a world striving for eco-conscious choices, this adaptation emphasizes the power of simple, whole ingredients coming together to deliver a culinary experience that warms the soul and caresses the palate.

Whether you’re a seasoned vegan chef or someone looking to dabble in the plant-based realm, this potato leek soup recipe is a classic vegan soup to be revered. As the golden broth dances with delicate pieces of potato and leek, every spoonful becomes a testament to nature’s bounty. So, roll up your sleeves, gather your ingredients, and let’s embark on a gastronomic journey that celebrates the best of what the earth has to offer.

How Nutritious is Potato Leek Soup?

Potatoes are one of the most economical foods out there. They’re comforting, they’re filling, and they’re outright delicious. Did you know they’re also rich in vitamins and minerals? The secret’s in the skin! Peeling potatoes can greatly impact their nutritional content so unless you’re truly averse to it, leave it on!

One medium baked potato contains the following nutritional contents:

• 161 calories
• 0.2 grams of fat
• 4.3 grams of protein
• 36.6 grams of carbs
• 3.8 grams of fiber
• 28% DV of vitamin C
• 27% DV of vitamin B6
• 26% DV of potassium
• 19% DV of manganese
• 12% DV of magnesium
• 12% DV of phosphorus
• 12% DV of niacin
• 12% DV of folate

What else is so great about potatoes, you ask? Well, they also contain a unique type of starch called resistant starch. This type of starch is actually not broken down and fully absorbed by the body. Instead, it reaches the large intestine where it becomes a source of nutrients for the beneficial bacteria in your gut! This starch has been linked to many health benefits, including reducing insulin resistance, which, in turn, improves blood sugar control.

Leeks are in a league of their own when it comes to health advantages, offering a variety of antioxidants, beta carotene (which supports healthy vision), vitamin K, and manganese.

Key Ingredients

Yukon Gold Potatoes: Opt for Yukon Gold for a creamy texture and slightly sweet flavor, enhancing the overall richness of the soup. Red-skinned potatoes also work well.

Celery: Celery adds a subtle earthy taste and contributes to the soup’s aromatic base, providing depth of flavor to the dish.

Parsley: Fresh parsley lends a vibrant, herbaceous essence and a pop of color, enhancing the soup’s visual appeal while adding a mild, fresh flavor.

Leeks: Leeks, with their mild onion-like taste, form a key flavor base for the soup, adding a delicate and slightly sweet dimension.

Vegetable Broth: Use vegetable broth or stock to infuse the soup with essential flavors and provide a hearty base.

Coconut Cream: Coconut cream adds a luxurious, creamy texture to the soup, complementing the earthiness of the vegetables and bringing a subtle hint of coconut flavor. You can buy canned coconut cream or simply use the top layer of cream from a can of coconut milk.

Lemon Juice: Fresh lemon juice adds a bright and tangy element, balancing the richness of the soup and bringing a touch of acidity for a well-rounded flavor profile.

How To Make This Vegan Potato Leek Soup

Sauté Vegetables: Begin by heating olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook and stir occasionally until the vegetables are soft, which usually takes about 8-12 minutes.

Simmer with Broth: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30-40 minutes, or until the vegetables are tender.

Adjust Texture: Choose to keep the soup chunky or achieve a smoother texture by blending it in a high-speed blender according to your preference.

Final Seasoning: Stir in the coconut cream and season the soup to taste with lemon juice, salt, and white pepper for a delightful finish.

How To Serve Up Your Potato Leek Soup

• Bring on the Bread – What better to dip into your potato leek soup than some freshly baked and toasted bread? If you really want a divine dinner, we’d recommend serving up some olive focaccia bread. Just imagine the texture of those olives paired with the soup! If you’ve got some extra beer laying around, why not bake some of it into this Rosemary Beer Bread?
• Salad for Days – Soup and salad are a classic combination—how the cold crunch of greens can offer a refreshing respite from spoonfuls of warm soup is reason enough to include some in your meal. If you like a little protein in your salad, our Sautéed Kale, Bean, & Avocado Salad is a great choice! Prefer to eat the rainbow? Try this Rainbow Salad in a Jar!
• A Pinch of Protein, Please – If you’d like to round out your soup with a little protein, you’ve got some tasty options! How about some roasted chickpeas tossed atop for some added crunch? Prefer tofu but still want the crunch? These Nooch-Encrusted Air Fryer Tofu Cubes will do the trick!

Simple Soup Storage

Soup is one of the best foods for preparing in bulk! If you end up with leftovers, stick some in an airtight container for about 3-4 days. Because potatoes sponge up moisture, they can become grainy when defrosted so freezing is not recommended but if you insist, stick in an air-tight container or freezer-safe bag for up to one month.

When ready to defrost, remove from the freezer the night before or run your frozen container or bag under warm water to defrost. Placing in a bowl of water also works well! Just make sure you have one that’s large enough!

More Scrumptious Soup Recipes

• For more French-inspired soups, try this Vegan French Pistou Soup similar to minestrone or this vegan French Onion Soup!
• For a super easy one-pot meal, this One-Pot Sweet Potato Soup never disappoints!
• If creamy soups are game, this Cozy Cream of Broccoli Soup is a winner—plus all the ingredients are easy to find!
• Need some color in your life? Make a vibrant Pink Beetroot Soup! It’s as beautiful as it is delicious!
• For something wholesome and flavorful, dip your spoon into this easy Vegan Squash & Cauliflower Soup!

If you try this Vegan Potato Leek Soup let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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Vegan Potato Leek Soup (Ultra Creamy)

This wonderfully flavorful and colorful vegan potato leek soup recipe will bring comfort to the coldest of days and hungriest of tummies!

Course dinner

Cuisine French

Keyword dairy-free soup, potato leek soup, vegan soup

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 355kcal

Author Jeff and Joan Stanford

Ingredients

• 2 tablespoons olive oil
• 4-5 medium Yukon Gold or red-skinned potatoes roughly chopped
• ½ cup celery chopped
• ⅓ cup parsley minced
• 3 large leeks cleaned and thinly sliced
• 6 cups vegetable broth
• ½ cup coconut cream use the top layer of coconut cream from a can of coconut milk
• 1-2 tablespoons lemon juice to taste
• Salt and white pepper to taste

Instructions

• Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8-12 minutes.
• Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30-40 minutes, or until vegetables are tender.
• Leave chunky, or blend in a high-speed blender to desired texture.
• Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.

Video

Nutrition

Calories: 355kcal | Carbohydrates: 47g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1448mg | Potassium: 998mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2345IU | Vitamin C: 51mg | Calcium: 75mg | Iron: 4mg

This Vegan Potato Leek Soup recipe is from Dining at The Ravens by Jeff and Joan Stanford of The Stanford Inn By the Sea, published with permission from BenBella Books. Photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Vegan Potato Leek Soup Recipe (Ultra Creamy) appeared first on World of Vegan.

All you need to do is grab your ingredients, sauté a few vegetables, and tip in your tomatoes. Allow it to simmer, add the cashew milk, and then the recipe is ready to devour. Finally, feel free to skip the cashew cream if you’re not that keen or if you’re cutting down on fat. Even without this tempting topping, you’ll truly love this delicious, down-to-earth tomato soup.

No need to jump through hoops to make this super quick and simple soup. Let’s get started!

Why You’ll Love this Soup From Canned Tomatoes

While the fantastic flavor and ease of cooking might be the obvious reasons, there are also a few other options to consider. Such as:

• Amps Up Your Antioxidants – Tomatoes are filled with lycopene and carotenoids which help to reduce inflammation and reduce the possibilities of certain types of cancer.
• Soup Supersedes Raw – This is one of the few instances when the cooked version of a vegetable (well, technically, it’s a fruit) is better than eating it raw.
• Go Nuts Over Nutrients – You also can count on a good amount of fiber, potassium, and vitamins A and C, as well as notable minerals such as copper and selenium in this ruby red food.

All of this is true for homemade tomato soup. If you’re buying the canned version, you’re also consuming tons of extra salt, preservatives, and other chemicals. When you’ve got a quick and easy recipe like this, you can totally skip on the canned varieties.

Key Ingredients

This tomato soup from canned tomatoes is super simple to make with mostly pantry staples. It offers a creamy texture without using dairy, perfect for those with lactose intolerance or following a vegan diet! The beauty of this recipe lies in its adaptability. Here are the main ingredients and recommended substitutions to suit your preferences and make it your own:

• Onion and Garlic: The onion and garlic serve as aromatic foundations, infusing the soup with a rich depth of flavor. Feel free to adjust the quantities based on your preference for a milder or stronger taste.
• Herbs: Basil and oregano contribute to the soup’s Italian-inspired flavor profile, adding a delightful herbaceous essence. Fresh or dried herbs can be used based on availability and taste preferences.
• Russet Potato: Russet potato is a secret ingredient that lends creaminess to the soup without the need for dairy. It also adds thickness and texture. If needed, you can substitute with other starchy vegetables like cauliflower or sweet potato.
• Fire-Roasted Canned Tomatoes: Opting for fire-roasted canned tomatoes brings a distinct smoky flavor to the soup. If not available, regular canned tomatoes work well too, but you may miss the subtle charred essence.
• Vegetable Broth: Vegetable broth provides a savory base for the soup, but vegetable bouillon cubes dissolved in water are a convenient alternative. Adjust the amount to control the soup’s saltiness.
• Raw Cashews: Raw cashews are a game-changer for creating a creamy, dairy-free texture in the soup by blending with some of the vegetable broth to create a cashew cream. If allergic or seeking an alternative, you can simply use any unsweetened plain non-dairy milk.

How to Serve Up Your Creamy of Tomato Soup

When it comes to serving up some soup, there are always many appetizing options to choose from. This recipe has such a silky consistency that it’s nice to coordinate with a side of crunch. Though we have a few ideas to share with you, this savory soup is truly exquisite to enjoy on its own.

• Top It With Croutons – Keep it simple but still looking fancy with a sprinkle of freshly cracked black pepper, flavorful vegan croutons (whole or crushed), and some green basil leaves (whole or thinly sliced) for a pop of color and flavor.
• Don’t Forget Dairy-Free Grilled Cheese – A classic combo! Before satisfying your hunger with soup, make a sandwich filled with gooey vegan cheese and grilled to perfection. Add a slice of fresh garden tomato and a leaf of lettuce and you’ll be golden!
• Boost With a Bean Burger – If grilled cheese is not your go-to, you can bulk up your bowl with a bunful of barbecue bean burger. Substantial and satisfying, this burger might just become your soup’s best friend.
• Call Up a Caprese Salad – Prepare a pretty salad plate with a bounty of baby spinach, fresh basil, and chunks of vegan mozzarella cheese. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Such a great side to your rich, tomato soup.
• Pair With a Potato – A potato with a crispy crust is the perfect plant-based pairing with this soup. Our Hasselback Potatoes recipe fits the bill and will fill your belly to the brim. A munch and then a slurp can be a beautiful bite.
• Team With Tofu Triangles – Take a trip to Tofu Land with these tasty, garlicky triangles. It’s truly a treat to enjoy these crusty bites with your tomato soup. Yum

Simple Storage for Leftover Tomato Soup

Any remaining tomato soup will last in the fridge for about 3-4 days. If you think it might take longer to finish, then pour your leftover soup into ice cube trays and freeze overnight. When ready, pop your tomato cubes into a sealed container and they’ll last at least a month or two in the freezer. To thaw, either place into the refrigerator overnight or in a saucepan over medium heat until desired temperature.

Tomato soup cubes can also be used to thicken or flavor a stew, or even add an extra boost to sautéed vegetables.

Five Fun Facts About Tomatoes

1. Tomatoes are the official state vegetable of New Jersey and tomato juice is official state beverage of Ohio.
2. The earliest tomatoes came from Europe and were actually yellow in color. For that reason, they were usually called, “pomo d’oro” meaning “golden apple”.
3. Heinz Tomato Ketchup has a speed limit! If it pours too quickly (faster than 0.028 miles per hour), it’s simply rejected as being too runny.
4. As of 2013, the world’s record for the heaviest tomato was noted in Oklahoma and weighed 7 pounds and 12 ounces.
5. There are around 10,000 varieties of tomatoes worldwide.

More Savory Soups to Try

• Best Vegan Stew
• Creamy Asparagus & Mushroom Soup
• Chickpea Noodle Soup
• Vegan Squash & Cauliflower Soup
• Green Chili Soup
• Mum’s Beet and Ginger Soup
• Red Curry Noodle Soup
• Green Detox Soup
• Thai Vermicelli Noodle Soup
• Easy Pea of Broccoli Soup
• Indian Toor Dal Soup With Turmeric
• 7 Soup Recipes You Need To Savor

If you try this Creamy Tomato Soup From Canned Tomatoes recipe, let us know what you think by leaving a comment and rating below! We’d love to hear about your favorite vegan sheet pan dinners. Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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Creamy Tomato Soup with Canned Tomatoes

This delicious creamy tomato soup is perfect for a chilly day. It's packed with flavor and easy to make from canned tomatoes! It's entirely plant-based, dairy-free, and loaded with nutrients. Serve it with a side of vegan grilled cheese for the perfect mealtime combo.

Course dinner

Cuisine Italian

Keyword soup from canned tomatoes, tomato soup with canned tomatoes, vegan creamy tomato soup, vegan tomato soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 -8

Calories 138kcal

Author Michelle Cehn | World of Vegan

Equipment

• Large Soup Pot
• Measuring Spoons
• Measuring Cups
• Can Opener
• High Speed Blender
• Immersion Blender

Ingredients

• 2 tablespoons olive oil
• 1 onion roughly chopped
• 3 medium cloves garlic chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 large russet potato diced
• 1 20-ounce can fire-roasted tomatoes with their juices
• 4 cups vegetable broth or vegetable bouillon and water
• ¼ cup raw cashews
• Fresh basil finely sliced, for garnish

Instructions

• In a large soup pot, add the oil and warm over medium heat. Add the onion and garlic and sauté for a few minutes until the onion becomes translucent.
• Stir in the salt, pepper, basil, oregano, and diced potato.
• Add the can of tomatoes and 3 cups of the vegetable broth (or bouillon and water), reserving one cup to blend with the cashews in the next step. Bring the pot to a boil and cook for 20 minutes, until potatoes are cooked through.
• Add cashews and remaining 1 cup of vegetable broth (or bouillon and water) to a high-powered blender and blend on high until you have a very smooth creamy cashew milk.
• After the pot has been cooking for 20 minutes, remove from heat, add the cashew milk, and blend with an immersion blender until pureed.
• Serve hot topped with basil.

Notes

• Serve with a side of vegan grilled cheese or topped with crunchy vegan croutons.
• If you prefer a silky smooth creamy tomato soup, blend with a high-speed blender instead of an immersion blender. Transfer the soup a bit at a time into the blender and blend on high until smooth.
• Don’t want to make your own cashew milk? You can use unsweetened and unflavored soymilk, store-bought cashew milk, or any other plant-based milk in its place. You can even use coconut milk in a pinch, although that will impact the flavor of the soup.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1019mg | Potassium: 332mg | Fiber: 2g | Sugar: 3g | Vitamin A: 343IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

Creamy Tomato Soup From Canned Tomatoes recipe by Michelle Cehn, copyright of World of Vegan. Photos by Zhoro Apostolov.

The post Creamy Tomato Soup From Canned Tomatoes appeared first on World of Vegan.

Traditionally, this soup contains miso, tofu, vegetables, kombu, seafood, and bonito (fish) flakes. This irresistible vegan miso soup recipe steps it up to a new level with nori instead of kombu (a type of kelp) and omits any ingredients made from sea creatures. An excellent alternative, if you ask us!

Satisfy your longing for a sumptuous soup and make this recipe with real zeal! Bring out your best bowls, find your most charming chopsticks, and lug out your loosest pants. Fill your belly with all the glorious goodness that is in this plant-based pot of soup.

What Is Miso?

Does miso seem mysterious to you? It was seriously strange to me for a long time because I didn’t know what it was and how to handle it. Now, I love it, and I want you to love it, too!

Miso is a mixture of mold (the good kind!), water, a little bit of salt, and cooked soybeans (sometimes with a grain, like rice or barley) that is fermented in crocks from a week up to an entire year. The mold, Aspergillus Oryzea, is called Koji in Japanese. Think of it as being similar to the way blue cheese is created.

This inscrutable ingredient gives a powerful punch to any soup, stew, or even salad dressing. Add a small teaspoon of miso to any liquid or broth and you’ll be blown away by its bold new flavor. Keep a container of miso in the fridge to have on hand for any situations that need a salty spark!

How To Use Soba Noodles

Soba noodles, a staple of Japanese cuisine, are thin, light brown to grayish-brown noodles made from buckwheat flour. Combined with a little water, an accomplished Japanese artisan traditionally rolls the dough out very thin and cuts it into long, thin strips, forming the characteristic soba noodles. Sometimes whole wheat flour is added to keep the noodles from noticeably breaking down.

It’s super important to stir your soba noodles when cooking. The noodles have a tendency to become a mushy mass if left unattended. Stay near the stove and do your best to prevent the noodles from pressing together.

Any soggy, overcooked soba can also be revived if you quickly rinse them in cold water and submerge them for a moment in a little ice water. These noodles have a wonderful texture when cooked well and they have the most satisfying slippery sensation when enjoying your soup. Well worth the time and effort.

What Is Nori?

If nori is unknown to you, here’s what it is: the Japanese name for an edible seaweed used in cooking, especially in the making of sushi. This type of seaweed comes from the red algae genus, Pyropia. It’s pronounced, “naw-ree.”

This glorious, dark green ingredient is made in almost the same way that paper is made, by shredding the seaweed, pressing out the excess water, and dehydrating on a special screen. The texture is super thin, light, and smooth. Nori usually comes in a packet of 10 sheets (sometimes toasted) and can be found in the Asian section of the grocery store.

Nori adds a lovely umami flavor which is slightly sweet and salty but not at all strong or fishy. It offers a host of vitamins and minerals such as iodine, vitamins A & C, potassium, magnesium, calcium, iron, and zinc. Sometimes labeled as “laver” seaweed, it is a staple in this miso noodle soup.

Top Tips

• Don’t be too quick to add miso. To preserve the full flavor and nutritional value of miso, add it towards the end of cooking. Avoid boiling the miso paste, as high heat can diminish its taste and beneficial enzymes.
• Stir the soba noodles. Soba noodles cook quickly and have a tendency to stick together if left unattended. Make sure to stir them while they cook to keep them from clumping together.

Vary Your Vegetables

Feel free to use a variety of vegetables in this soup. If you have some kale that’s looking pretty sad, chop it up and add that! If you don’t have any brilliant green broccoli on hand, you can always substitute a cup of crunchy cauliflower.

Other super tasty options include:

• Bok choy
• Snow peas or sugar snap peas
• Edamame
• Mung bean sprouts
• Water chestnuts
• Purple cabbage

To keep this soup light and easily slurpable, it’s best to keep all of the vegetables thinly sliced and as delicate as possible. Cutting your vegetables on a mandolin might help or using a sharp knife. Prepping your vegetables the night before will make cooking even easier the next day.

Storing Your Savory Vegan Miso Noodle Soup

Any extra vegan miso soup with noodles can be simply stored in a container in the fridge for up to 5 days. If your soup has lost some of its liquid and is more like a stew, you can easily add a little extra water or vegetable broth before heating.

If you don’t want to lose any of the savory, salty flavors, mix up another small batch of the miso mixture and add to a saucepan with the remainder of the soup. For the miso mixture, add 2 tbsp of miso to ½ cup water or vegetable broth and whisk well. Heat on medium-low for 2-5 minutes, making sure the soup does not come to a boil.

Leftovers can also be kept frozen for up to 6 months in a freezer-safe, covered container. Alternately, you can spoon the soup into empty ice cube trays and store the “soup cubes” in a freezer bag until ready to use.

More Easy Vegan Soup Recipes to Try

• Lasagna Soup
• Vegan Bouillon
• Easy Vegan Ramen Soup
• Vegan French Onion Soup
• Vegan French Pistou Soup
• Thai Vermicelli Noodle Soup
• Instant Pot Soup With Lentils & Vegetables

If you try this Vegan Miso Noodle Soup let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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Ten-minute Miso Noodle Soup

Miso is a traditional food that’s been consumed in Japan and China for thousands of years. Made from fermented soybeans, the salty paste can be used in a variety of recipes, but it’s most commonly used in soup, which is widely consumed for breakfast in Japan to get one’s day off to a healthy start. No matter what time of the day you choose to eat it, miso soup is delicious and nourishing. Be mindful though—many restaurants add bonito—dried fish flakes—to their miso soup. This ten-minute Miso Soup offers a slightly different twist on the traditional miso soup and you can customize it with your favorite vegetables.

Course Soup

Cuisine Japanese

Keyword miso soup, vegan miso soup

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 156kcal

Author Kristie Middleton

Ingredients

• 4 cups water + 1 tablespoon warm water reserved
• 2 bundles soba noodles or ⅔ of a package
• 2 green onions white parts diced, greens reserved and sliced into thin circles
• 4 tablespoons yellow miso paste
• Your favorite vegetables options include:
• 2 carrots sliced
• 1 cup broccoli florets
• 1 cup kale or Swiss chard ribbons
• ¼ cup mushrooms sliced
• ¼ cup firm tofu cubed, optional
• 1 sheet nori cut into squares, optional

Instructions

• Put water in a pot and bring to a boil.
• Add onions and noodles and boil for 3 minutes.
• Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.
• After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.
• Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.
• Remove from heat. Ladle into bowls and top with green onions if desired.

Nutrition

Calories: 156kcal | Carbohydrates: 22g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1379mg | Potassium: 605mg | Fiber: 7g | Sugar: 7g | Vitamin A: 14035IU | Vitamin C: 78mg | Calcium: 209mg | Iron: 3mg

We want to thank our amazing recipe testers Nicole Benson and Anne Sparks for helping us perfect this recipe!

Vegan Miso Noodle Soup recipe by Kristie Middleton, author of MeatLess. Photos by Zhoro Apostolov for World of Vegan. Article and photographs copyright of World of Vegan, all rights reserved.

The post Ten-Minute Miso Noodle Soup appeared first on World of Vegan.

What Is An Instant Pot?

Think of an Instant Pot as your trusty sidekick that can do it all, like a superhero in the world of cooking! It’s like having a time-traveling chef in your kitchen, because it can whip up scrumptious meals in a fraction of the time it takes using traditional methods. With its nifty combination of pressure cooking, slow cooking, sautéing, and more, the Instant Pot is a multi-tasking wizard that can help you create culinary wonders with ease. So say goodbye to long hours slaving over the stove and hello to quick, delicious meals that will have your taste buds doing a happy dance!

Instant Pot Benefits

Why do we all love the Instant Pot so much? It saves us:

• Time – You don’t have to babysit your pot at all. Put in your food and come back when it’s done!
• Money – Instead of buying pre-made dinners, you can make more healthy, homemade meals for a fraction of the cost.
• Sanity – When in doubt, just throw in a few chopped veggies, bring in some broth (or even water), and maybe a cupful of pasta or a whole grains. No need to follow a fancy recipe or run yourself ragged trying to find fancy ingredients.

Nearly every day we hear from readers lamenting about their Instant Pot that’s still packed away collecting dust. Some are not sure what to make in it and others feel too intimidated to start. Friends, we hear you loud and clear, and this recipe round-up is for you!

Which Model Instant Pot Should You Get

For beginners venturing into the world of Instant Pot cooking, there are a few models that are particularly user-friendly and great for getting started. Here are some recommendations:

• Instant Pot Duo: This model is a classic choice and an excellent option for beginners. It combines multiple functions, including pressure cooking, slow cooking, sautéing, and more. The Duo series offers different sizes, such as 3-quart, 6-quart, and 8-quart, to suit your needs. It’s versatile, easy to use, and provides a solid foundation for exploring Instant Pot recipes.
• Instant Pot Duo Nova: This updated version of the classic Duo comes in 3, 6, 8, and 10 quart options with an easy to read display. It offers pressure cooking, slow cooking, sautéing, steaming, and can even be used as a rice cooker and yogurt maker.
• Instant Pot Lux: Another beginner-friendly option is the Instant Pot Lux series. It offers the essential functions like pressure cooking, sautéing, and steaming, making it perfect for those starting out. The Lux models are generally more budget-friendly compared to other Instant Pot models, so they’re a great choice if you’re looking to dip your toes into the world of pressure cooking without breaking the bank.
• Instant Pot Ultra: If you’re eager to have more control and precision in your cooking, the Instant Pot Ultra might be the right choice for you. It comes with advanced features like altitude adjustment, customizable cooking programs, and a large, user-friendly display. While it may have a steeper learning curve compared to the Duo or Lux, the Ultra provides more versatility and options for experimenting in the kitchen.

Regardless of the model you choose, all Instant Pot models offer the convenience and time-saving benefits of pressure cooking. It’s important to consider the size of the appliance, the functions you desire, and your budget when selecting the best Instant Pot model for you. So go ahead, dive into the world of Instant Pot cooking, and unleash your culinary creativity!

The Best Vegan Instant Pot Recipes

Vegan Stew

Need an easy and delicious vegan stew? Look no further, because we’ve discovered the ultimate vegan stew recipe that will satisfy your cravings and nourish your body with plant-based goodness. Get ready to be amazed by the rich flavors and mouthwatering aromas as the stew simmers in your Instant Pot. Your taste buds will be begging for more!

Barley Vegetable Soup

This sensational soup recipe from Plant Based On a Budget is a great place to start. The combination of barley, broth, and a bowl full of vegetables brings us a sense of peace and nourishment. Think of savoring the coziest soup you can imagine while cuddled up with your favorite book and a comfy blanket. The perfect weekend meal for maximum health and well-being. Yum!

Steel-Cut Oats

Rachel Steenland helps to power up our paltry breakfast routine with her plant-based Instant Pot recipe. Everything you need to know about steel-cut oats is explained in her terrific tutorial. We love her simple instructions, ingredient swaps, and re-heating tips. With only oats, plant-milk, and a pinch of salt, you can cook yourself a hearty, heart-healthy breakfast bowl that will blow you away!

Apple Butter

Once you make a batch of apple butter, you’ll never be the same again. Sweet Simple Vegan has come up with an Instant Pot recipe that is not only free of refined sugar, but also has the most beautiful brown color, like a creamy, rich caramel. Apply this apple butter to toast, waffles, pancakes (or even oatmeal!), and you’ll be amazed how you ever lived without it!

Minestrone Soup

Though both gluten-free and oil-free, this soup packs in such a fantastic flavor. Veggiekins has come up with the most mouthwatering recipe for minestrone soup. Chock full of colorful veggies, a rich tomato base, and paired with vegan-friendly pasta. Amazingly appetizing for all ages and especially when served with some crusty cornbread muffins.

Homemade Almond Milk Yogurt

Savor the deliciousness of homemade creamy vegan almond milk yogurt—a yummy treat that can be effortlessly prepared with an Instant Pot thanks to My Quiet Kitchen. With just 5 simple ingredients and a few minutes of hands-on preparation, you can create this tangy and wholesome almond yogurt. Allow it to culture overnight, and awaken to a perfectly tangy and nourishing almond yogurt!

Vegan Dal

Who doesn’t love Dal? This super easy and enjoyable recipe was created by Two Spoons and we’re seriously in love! With its wholesome ingredients, aromatic spices, and stew-like consistency, it just begs to be part of your budget-friendly meal routine. Dal is not only delicious, but it is packed with protein, fiber, and flavor. Such a satisfying staple–your stomach will sing its praises!

Twice-Baked Sweet Potatoes

Sweet potatoes are the best! Having them twice-baked is almost like doubling the deliciousness. Plantifully Based has recreated this popular potato recipe and it’s so heavenly that you’ll be hooked immediately. All of the best toppings are added just like the original, but without any animal products or artery-clogging ingredients. A win-win!

White Chili

If you’re sensitive to tomatoes, but you love chili, this recipe is for you! MegUnprocessed features a fabulous recipe that substitutes cashew cream for crushed tomatoes and still includes all of the ingredients that you love about a chunky chili, such as beans, onions, garlic, and peppers. She even includes a stovetop version, if you don’t own an Instant Pot. Super satisfying and also helps to avoid acid reflux. Yes!

Pasta With Vegan Meatballs

We might be biased, but our Instant Pot pasta recipe can’t be beat. Just throw in three ingredients: dry pasta, pasta sauce, and veggie meatballs with a jar of water and–presto!–your delightful dinner is done! Only one pan to clean and you have the rest of the night to cuddle with your loved ones. So simple and so easy in just a half an hour!

Vegan Refried Beans

Sorry (not sorry), but we had to share our other fabulous vegan Instant Pot recipe. When you’re looking to cut down on plastic waste and pre-packaged foods, making your own from scratch is definitely the way to go. Refried beans made in a pressure cooker are not only much healthier than canned versions, they’re also a lot cheaper and over-the-top tasty.

Instant Pot Potato Leek Soup

Indulge in the luxuriousness of this Instant Pot Potato Leek Soup—a velvety, creamy, and utterly satisfying dish from Vegan Huggs! Ideal for busy weeknights, this soup can be prepared in no time!

Mashed Potatoes

Plant You shares her three-ingredient-only recipe for marvelous mashed potatoes that is not only whole food and plant-based, but also oil-free! How can you go wrong with such a super simple, creamy classic? We love that you can have fluffy and mellow mashed potatoes at any time of day or at any time of year with barely any effort. Hooray!

Instant Pot Bean Soup

Experience the wholesome goodness of this Instant Pot Bean Soup from Evergreen Kitchen—a nourishing blend of navy beans, fresh vegetables, Italian seasoning, and a hint of refreshing lemon. The flavors burst with brightness and delightful taste. Opting for dried beans enhances the richness of this Instant Pot soup, and the best part is you can skip the pre-soaking step!

Cilantro Lime Rice

This recipe for cilantro rice from From My Bowl is one of the easiest vegan Instant Pot recipes ever! All you need to do is toss in your ingredients and cook the rice on high pressure for 22 minutes. Go ahead and serve with quesadillas, tostadas, and more!

Instant Pot Vegan Chili

Experience the ultimate comfort on chilly days with a generous bowl of hearty chili that can be effortlessly prepared in minutes, leaving you free from kitchen stress. This Instant Pot Vegan Chili by Eat Plant-Based is a breeze to make and brims with a plethora of nourishing and wholesome ingredients, ensuring a healthy and satisfying meal.

Strawberry Rhubarb Compote

Level up your breakfast game with this super easy vegan Instant Pot recipe for strawberry rhubarb compote! With only four ingredients needed, you just need a few minutes before you’re on your way to a life filled with this sweet (and very pretty) compote. Smother onto pancakes, enjoy with ice cream, or just scoop straight from the jar!

Chimichurri Rice

Prepare to be enchanted by the vibrancy and tantalizing flavors of Paper and Heart’s Chimichurri Rice—a side dish that exudes both visual appeal and exquisite taste. Its captivating presence on the table is surpassed only by its ability to harmonize flawlessly with a multitude of culinary styles and cuisines.

Instant Pot Coconut Chickpea Curry

Elevate your busy weekdays with the convenience and flavors of Instant Pot Coconut Chickpea Curry—a creamy vegan curry by Piping Pot Curry. Crafted using essential pantry ingredients, this one-pot meal, complete with pot-in-pot brown rice, offers a truly satisfying and nourishing dining experience.

Vegan Beef Stew

Sometimes there’s no better way to warm up on a cold winter night than to curl up with a hearty bowl of vegan beef stew. This awesome recipe comes from our friends at Rescue Dog Kitchen and you’ll love how easy it is! Made with vegan beef, potatoes, peas, and more, this vegan beef stew might just become your new favorite comfort dish.

Vegan Breakfast Sausage

If you’ve ever wanted to make your own vegan breakfast sausage but were afraid to try, then this recipe from My Quiet Kitchen is for you! Once you’ve blended up your ingredients such as vital wheat gluten and chickpea flour and formed your sausages, the Instant Pot will cook them to perfection! They’ll keep up to 5 days in the fridge or up to 1 to 2 months in the freezer!

Vegan Soy Yogurt

Have you ever wanted to make your own vegan yogurt? Well thanks to this recipe by The Hidden Veggies, you can go forth with confidence! You’ll just need unsweetened soy milk and some cultures to get started and then you’ll be on your way to amazing yogurt every day!

Instant Pot Vegan Gumbo

Experience the flavors of Creole gumbo in a delightful vegan rendition with this Instant Pot recipe from Veggie Fun Kitchen. Bursting with robust flavors and aromatic seasonings, this gumbo substitutes fresh and canned vegetables, which can be savored over a bed of cooked rice if preferred. For an extra touch, introduce your preferred vegan sausage or relish the simplicity of a nourishing and flavorsome vegetable soup effortlessly prepared in the Instant Pot.

Instant Pot Rice Pilaf

Indulge in the convenience of Instant Pot vegetable rice pilaf—an incredibly easy-to-prepare side dish that demands only a few minutes of prep time. Running on Real Food shows us how in just 40 minutes you’ll be able to relish this wholesome and nutritious accompaniment to elevate your meal.

Vegan Cajun Pasta

Discover the sheer simplicity and incredible flavors of this Instant Pot Cajun pasta recipe—a vegan rendition that rivals the original. With its versatility, you can effortlessly customize the spice level to your preference.

Spinach Rice and Chickpeas

Effortlessly prepare Spinach Rice and Chickpeas—a flavorful combination of beans and grains swiftly prepared in the Instant Pot thanks to Veggie Inspired. Whether served as a main course or as a side dish alongside a heartier meal, this dish promises to impress. From start to finish, it requires under 30 minutes, ensuring a quick and satisfying meal.

Instant Pot Cauliflower Soup

Savor the ideal dinner solution for busy weeknights with this Instant Pot cauliflower soup by Vegan Heaven. It’s vegan, incredibly simple to prepare, healthy, and undeniably comforting! A family favorite that guarantees satisfaction.

Instant Pot Vegan Lentil Bolognese

Experience the boldness and richness of Instant Pot Vegan Lentil Bolognese—a robust, thick, and flavor-packed dish that mimics the texture of meat with satisfying chewiness and umami goodness. This protein-packed meal from Kiip Fit is not only easy to prepare but also perfect for busy weeknights, making it a family-friendly meal that will leave everyone satisfied.

Vegan Instant Pot Portobello Pot Roast

Indulge in the ultimate one-pot family meal—the Vegan Instant Pot Portobello Pot Roast from A Virtual Vegan! Meaty portobello mushrooms are accompanied by melt-in-your-mouth vegetables and a lusciously thick, flavorful gravy. Not only does it taste amazing, but it’s also incredibly easy, quick, and convenient, requiring minimal clean-up.

Korean-Inspired Red Lentils in the Instant Pot

Transport your taste buds to the vibrant flavors of Korean BBQ with these seasoned red lentils prepared effortlessly in the Instant Pot. With the added benefits of being (mostly) oil-free and processed sugar-free, these lentils are perfectly spiced. Veggie Fun Kitchen shows how to prepare them with ease in your pressure cooker and serve them over rice, vegetables, or roasted potatoes for a flavorful, wholesome, and plant-based dish.

Instant Pot Vegan Meat and Potato Stew

Enjoy this weekly favorite from Planty of Eats—Instant Pot vegan meat and potato stew. This dish is not only simple to prepare and time-efficient but also utilizes readily available ingredients. The best part? No cutting or chopping is necessary to enjoy this delicious soup!

Easy Smoky Lentil Sloppy Joes

These vegan Lentil Sloppy Joes are a comfort classic that can be effortlessly made in your Instant Pot, slow cooker, or on the stove top. Smoky and perfectly seasoned, this delicious vegan Sloppy Joe mix is great served on buns with vegan coleslaw or made into a loaded sweet potato.

Vegan Wild Rice Soup in the Instant Pot

Experience the creamy and comforting delight of Vegan Wild Rice Soup from Veggies Save The Day—an homage to the beloved Minnesota classic, crafted using wholesome plant-based ingredients. This nourishing soup can be effortlessly prepared either in an Instant Pot or on the stove, ensuring simplicity and flexibility in your cooking process.

Moong Masoor Dal

For a creamy and comforting meal, this moong masoor dal by My Plantiful Cooking is the answer! A dish that is both naturally vegan and abundant in protein and fiber, prepare this wholesome meal with ease, whether you choose to use the Instant Pot or the stove.

Vegan Split Pea Soup

For an effortlessly prepared, flavorful, and hearty meal in the Instant Pot, try this Vegan Split Pea Soup. Enhance its charm with smoky tempeh crumbles and accompany it with a slice of crusty bread. Indulge in the ultimate comfort food experience with this craveable soup.

Vegan Burrito Bowl with Quinoa

Discover the ultimate weeknight dinner: a vegan burrito bowl featuring quinoa. This dish is not only incredibly easy to prepare but also boasts a healthy dose of protein. It also caters to both vegan and gluten-free diets.

Instant Pot Vegetable Biryani

Easily enjoy the authentic and aromatic flavors of vegetable biryani with this instant pot version! This rice dish with a luscious creamy base and an abundance of flavorful vegetables comes together with ease in just 20 minutes!

Instant Pot Thai Panang Curry

Enjoy an explosion of bold flavors with this Easy Instant Pot Vegan Thai Panang Curry! This curry requires only 30 minutes to prepare and is nearly effortless. Enjoy a hands-off cooking experience that will leave your whole family raving about this scrumptious dinner!

Instant Pot Thai Pineapple Fried Rice

Get ready to enjoy a restaurant-style Thai pineapple fried rice with this effortless Instant Pot recipe. Combine a medley of vegetables with juicy and sweet pineapple chunks, and a perfectly balanced spice blend. Even the pickiest eaters will find themselves devouring their veggies with this tasty fried rice recipe!

Instant Pot Cilantro Lime Rice

Enjoy the easiest Cilantro Lime Rice recipe ever—a perfect alternative to satisfy your craving for Chipotle flavors without breaking the bank. Personalize it with hot sauce and extra lime juice for a tangy twist. This versatile rice pairs well with vegan enchiladas, tacos, and burritos, or relish its tanginess as a standalone dish.

Instant Pot Vegan Chicken Noodle Soup

Experience the heartiness, comfort, and deliciousness of this Instant Pot Vegan Chicken Noodle Soup—an equally satisfying alternative to the classic version. Crafted with simple ingredients, this recipe serves as the perfect go-to for quick and easy dinners or those sick days when you need a nourishing meal.

Instant Pot Tomato Bisque from Scratch

If you have an abundance of ripe tomatoes on hand, this Instant Pot tomato bisque is the perfect solution! Utilize those surplus pounds of tomatoes and create a delicious dinner.

Instant Pot Jackfruit Pulled “Pork”

Unlock the simplicity of preparing an Instant Pot jackfruit pulled pork—a culinary delight that surpasses expectations. Whether you’re craving jackfruit pulled “pork” tacos (also known as Carnitas) or irresistible jackfruit pulled “pork” sandwiches, this recipe will guide you towards creating the most remarkable vegan pulled pork experience.

Instant Pot Vegan Black Bean Soup

This black bean soup is so flavorful and perfect for chilly days! Go from dried to super soft and delicious black beans in just over an hour thanks to the Instant Pot!

Instant Pot Applesauce

Whisk yourself away to a realm of smooth and silky sugar-free applesauce, effortlessly created in mere minutes using the Instant Pot!

More Awesome Vegan Instant Pot Resources

• How to Use an Instant Pot with benefits and tips!
• Instant Pot Beans—this is the ultimate cooking guide and cooking time table for any type of bean!
• Easy Vegan Instant Pot Soup is easy and versatile—swap in your favorite veggies with ease!

The world of vegan cooking has been revolutionized by the Instant Pot. With its remarkable speed and convenience, this versatile kitchen appliance has become an invaluable tool for creating a wide array of delicious plant-based dishes. From hearty stews to creamy soups, from flavorful curries to perfectly cooked grains, the Instant Pot unlocks a world of culinary possibilities for vegans.

Embrace the ease of preparing wholesome meals, packed with nutrients and bursting with flavor, all in a fraction of the time. Whether you’re a seasoned vegan or simply exploring the benefits of plant-based eating, the Instant Pot is sure to become your trusted ally in the kitchen. So grab your Instant Pot and embark on a flavorful journey, as you discover the countless vegan recipes waiting to be explored and savored!

The post 45 Vegan Instant Pot Recipes You’ve Gotta Try appeared first on World of Vegan.

This comforting and nourishing dish has been a staple of Jewish cuisine for generations, and this plant-based version is no exception. With a delicious combination of flavors and textures, it’s the perfect way to pay tribute to the rich history and cultural significance of Passover while still indulging in a modern and healthy twist on a beloved classic.

It’s important to keep in mind that Kashrut is a set of dietary laws that describe the foods, preparations, and other important details that Jews follow in accordance with Halakha, the rules derived from the Torah. Food that may be consumed under these rules is considered Kosher, or fit for consumption. Your loved ones might say they “keep kosher” or “observe kosher practices”.

Additionally, during Passover, some Jewish communities follow the dietary law that forbids the consumption of leavened foods, known as chametz, which includes grain-based foods or those with leavening agents, like yeast. Therefore, while some products are considered kosher year-round, they are nevertheless considered unacceptable for Passover. The best way to know the correct modifications to make in order to follow your family and friends’ religious dietary preferences is simply to ask! So gather your loved ones, break out the vegan wine during the Seder, and enjoy a bowl of vegan matzo ball soup that will warm both your belly and your heart.

Eggless Matzo Ball Soup, Perfected—Finally!

Over the years I’ve experimented with a lot of vegan matzo ball recipes, often with little luck. Matzo balls are very delicate and are traditionally held together with eggs, so it can be challenging to find plant-based ingredients (and egg replacers) that bind the matzo meal together effectively.

I can’t even count how many times I’ve made perfect-looking matzo balls that end up completely disintegrating in the soup. But after much trial-and-error, I’ve finally found my dream recipe that really works!

The star ingredient this recipes uses in place of eggs? Silken tofu! 

This is a recipe modified from the matzo ball soup recipe in Vegan: The Cookbook. It’s foolproof, and perfect for Passover, for Hanukkah, for sick days, on chilly days, and heck, even in the heart of summer. It’s really easy to make and a true crowd-pleaser. So load up your pantry with matzo meal and get cooking! 

Key Ingredients in this Matzo Ball Soup

When it comes to making a delicious and satisfying plant-based, eggless matzo ball soup, the ingredients you choose can make all the difference. From the matzo meal that gives the matzo balls their signature texture to the silken tofu that binds them together, each ingredient plays a crucial role in creating a dish that is both comforting and nourishing.

In this section, we will dive into some of the key ingredients that make this soup so special, exploring their significance in Jewish Passover tradition, their unique flavors and textures, and how they come together to create a truly memorable meal. The best part? Kosher versions are available for every ingredient listed below, as well!

Matzo Meal

This humble ingredient is the star of the show when it comes to matzo ball soup. Made from ground-up matzo crackers, it adds that signature texture and flavor to the soup that we all know and love. Not only is it essential for the recipe, but it also holds special significance during the Jewish holiday of Passover, when matzo (unleavened bread) is eaten to commemorate the Israelites’ hasty departure from Egypt.

Matzo meal is vegan, and most matzo ball mixes are too! This recipe calls for matzo meal, which you can find at most grocery stores or online. Matzo ball mixes already contain baking soda (sodium bicarbonate) and they’re also usually pre-mixed with spices like celery seed, garlic, onion, and pepper. Not all matzo is certified kosher, so be sure to read the package and labeling to be certain.

Silken Tofu

Who knew that tofu could be the secret ingredient to delicious matzo balls? This plant-based protein powerhouse not only adds a delicate creaminess to the matzo balls, but also helps bind the ingredients together for that perfect texture.

While silken tofu is a great alternative to eggs, not all Jews consider it to be “Kosher for Passover”. Some Jews refrain from eating kitniyot foods on Passover, which are derived from legumes (like soy-based tofu), while others will consume such foods if they are certified kosher. Some organic tofu brands have received kosher certification from the Kosher Supervision of America, which is acceptable to some Jews to eat on Passover. If you’re hosting a vegan Passover seder, please be sensitive and check with your guests to see if they are comfortable eating tofu!

Nutritional Yeast (Optional)

For those new to plant-based cooking, nutritional yeast may seem like a strange ingredient to include in soup. But trust us; it’s worth it! This flaky, golden powder adds a nutty, cheesy flavor to the matzo balls, giving them that umami kick that we all crave.

But…is Nutritional Yeast Kosher for Passover? Again, that depends on the specific dietary guidelines and customs followed by each Jewish individual or community. If you don’t consider nutritional yeast Kosher for Passover, you can simply leave it out!

Vegetable Broth (or Bouillon)

Store-bought vegetable broth is a fantastic option when it comes to making a delicious and easy plant-based matzo ball soup. But you can also opt use vegan bouillon and water instead! Bouillon is essentially a concentrated soup base made from dehydrated vegetables, herbs, and spices. It’s a quick and easy way to add flavor to your soup; simply dissolve it in hot water and use it in place of vegetable broth. Better Than Bouillon makes several varieties of vegan bouillon that we love!

Celery Seeds

These tiny seeds may be small, but they pack a big punch in this soup. The earthy, slightly bitter flavor of celery seeds complements the other ingredients in the soup perfectly, adding a depth of flavor that takes the dish to the next level. And did you know that celery has been used for medicinal purposes for centuries? So not only is this soup delicious, but it’s also good for you!

Parsley

This versatile herb adds a bright pop of green to the soup, as well as a subtle, fresh flavor that balances out the richness of the broth. In Jewish tradition, parsley is often used as a symbol of spring and rebirth, making it a fitting addition to the Passover seder plate. But in this soup, it’s just a delicious and nutritious ingredient that takes the dish to the next level. While many dried herbs are kosher, if you’re preparing foods that must be certified “Kosher for Passover”, be cautious of seasonings (blended spices) and additives that may render the spices unsuitable for Passover.

How to Make Matzo Balls Without Eggs

Making vegan matzo balls may seem daunting, but fear not! With a few simple tips and tricks, you’ll be shaping perfect balls in no time.

Silken tofu is a fantastic egg substitute in matzo ball soup, providing the same creamy texture and binding properties as eggs without any animal products. With silken tofu as a vegan alternative, you can enjoy delicious and fluffy matzo balls without sacrificing taste or texture.

To make vegan matzo balls using silken tofu, simply blend the tofu with olive oil in a food processor until it reaches a smooth and creamy consistency. Then, add the matzo meal and other dry ingredients, mixing until a dough forms. The dough should be thick, and a bit crumbly, but you should be able to press it together into balls that don’t fall apart. If you followed the recipe precisely, the dough should come out perfectly. But if it’s too wet, add a bit more matzo meal.

Once the dough is ready, let it rest in the fridge for at least 8 hours, or up to two days, before shaping into balls and cooking in the soup.

Helpful Tips for Making the Perfect Matzo Ball Soup

• Make sure to refrigerate the dough for at least 8 hours, or up to two days, to allow the flavors to meld together and the dough to firm up.
• When you’re ready to shape the matzo balls, wet your hands to prevent sticking.
• As you press and shape the dough into into 2-inch balls, be careful not to compress them too much. The goal is to create light and fluffy dumplings, so handle the dough gently.
• Once the balls are formed, drop them carefully into the simmering soup, and resist the urge to stir them. Let them cook undisturbed for 40 minutes, allowing them to fully absorb the flavors of the broth.
• When the time is up, taste the soup and adjust the seasoning as needed.

More Vegan Passover Resources

Whether you’re getting ready to celebrate a vegan Passover, vegan Hanukkah, or just want to whip up some delicious traditional Jewish vegan recipes, we’ve got you. Here are a few resources and recipes that can help!

• How to Host a Vegan Passover Seder
• Matzah Tater Tots
• Matzah Pizza
• Vegan Challah Bread

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Vegan Matzo Ball Soup Recipe

Introducing the ultimate bowl of comfort: vegan matzo ball soup! This classic Jewish Passover dish combines fluffy, savory matzo balls (made without eggs!) with a rich, flavorful broth that will warm up your soul. Made with fresh herbs, vegetables, matzo meal, and silken tofu, each spoonful is like a burst of joy in your mouth. So grab a spoon, kick back, and let this eggless matzo ball soup transport you to a world of pure deliciousness!

Course dinner

Cuisine Jewish

Keyword jewish passover recipe, vegan Hanukkah recipe, vegan Jewish recipe, vegan matzo ball soup, vegan passover recipe

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Resting Time 8 hours hours

Total Time 9 hours hours 10 minutes minutes

Servings 6

Calories 430kcal

Author Adapted from Jean-Christian Jury

Equipment

• 1 food processor

Ingredients

For the matzo balls

• 2 packages silken tofu (680 g), drained
• ⅓ cup olive oil
• 2½ cups matzo meal (340 g)
• 3 tablespoons nutritional yeast (optional)
• 1½ teaspoon baking powder
• 1½ teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon celery seeds
• 1 teaspoon salt
• ½ teaspoon black pepper

For the soup

• 2 tablespoons olive oil
• 1 yellow onion chopped
• 2 carrots sliced
• 2 stalks celery sliced
• 2 tablespoons dill chopped
• 6½ cups vegetable broth (or vegan bouillon and water)
• 2 tablespoons parsley chopped, for garnish
• 2 tablespoons fresh lemon juice optional

Instructions

• Prepare the matzo ball dough: In a food processor (or high-speed blender), add the silken tofu and olive oil and blend until it reaches a smooth mayonnaise-like consistency. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, garlic powder, onion powder, celery seeds, salt, and pepper. Cover the dough and refrigerate overnight (or for up to two days).
• Once the dough has rested in the fridge for at least 8 hours, prepare the soup. Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until the onion is soft. Add the dill and vegetable broth (or water and bouillon), bring to a boil, and then immediately reduce the heat to low and maintain a simmer.
• Using your hands or a soup spoon, shape the dough into 2-inch (5 cm) balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes.
• Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.

Nutrition

Calories: 430kcal | Carbohydrates: 59g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 1540mg | Potassium: 301mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4123IU | Vitamin C: 7mg | Calcium: 94mg | Iron: 3mg

Will you be celebrating a vegan Passover? Or a plant-powered Hanukkah? Or do you just have a hankering for nostalgic matzo ball soup made without eggs? This vegan matzo ball soup is so good it’s worth enjoying all year round!

This vegan matzo ball soup recipe was adapted and published with permission from Phaidon Press and the author and chef Jean-Christian Jury. All rights reserved.

The post Vegan Matzo Ball Soup appeared first on World of Vegan.

Full of goodies and super easy to prepare, you’ll be blown away by the simplicity of ingredients and how delicious this soup is. Enjoy!

As Simple As It Gets!

The word is out. Soups are one of the easiest meals to prepare and an amazing option for those who are new to plant-based cooking. Just a few ingredients and some spices and you have a delicious soup for the whole family!

Soups are also great for batch cooking, as they often reheat beautifully. This one sure does! You can make a big batch to turn to for lunches and dinner throughout the week (if your family doesn’t gulp it all down on that first night, that is). 

Smooth or chunky?

Are you a smooth soup kind of person, or do you prefer chunky soup (you like to have something to chew on)? If you like chunky soup, you can use this blended creamy soup as a base and add additional steamed or roasted broccoli, peas, potatoes, onion, or zucchini. You can also fry up some little tofu cubes and add that for a nice chewy protein boost! 

Mighty Green Peas! 

These little green wonders sometimes get a bad rep, due in part to the soggy, mushy, unseasoned peas parents would serve up on childhood dinner plates. It’s no wonder kids don’t want to eat that! 

When prepared well, peas are bursting with delicious flavor. They are super sweet and full of goodness! I have a secret: sometimes when I’m too lazy to cook dinner I pour a bowl of frozen peas into a bowl, add some Island Soyaki or teriyaki sauce, microwave it, and eat that as my meal! Call me crazy, but don’t knock it ’till you try it. It’s delicious. 

Peas are also packed with protein, high in magnesium, and rich in potassium and calcium. And did you know they are not actually a vegetable but a legume? That’s why they’re high in protein and fiber. Amazing!

Stock Up on Frozen Veggies!

A great thing about this pea of broccoli soup is that you can use fresh broccoli and peas or frozen, which makes it so convenient! We all have those days when we’re running low on everything (life get’s busy that way!) and we need to create a meal out of very few ingredients. That’s when frozen staples come to the rescue!

I always keep a big bag of frozen peas in my freezer. They can make some boring rice look as fancy as a risotto or a spaghetti with olive look a lot healthier. And of course they’re have you covered when you want to make this soup! I love that they won’t go bad in the fridge. I have mourned the loss of more fresh produce in the fridge than I care to admit. It’s money out the window, unnecessary trash waste, and just such a sad feeling to throw out quality food. So I turn to frozen whenever I can, and I encourage you to do the same! 

Plus, frozen fruit and vegetables are often frozen at the most perfect time of ripeness, so they can sometimes taste even better than fresh produce in soups and smoothies. A win-win!

Looking For More Slurp-able Soups?

• One-Pot Sweet Potato Soup
• Lasagna Soup (my all-time favorite!)
• Vegan Ramen

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Creamy Green Pea Soup

This delicious and healthy vegan pea of broccoli soup is so simple to make, using basic, wholesome ingredients. It offers a surprise kick of flavor, even though the ingredient list is not extensive. If you're looking for an easy and healthy weeknight dinner, this is for you!

Course Main Course, Soup

Cuisine Amercan

Keyword broccoli soup, easy soup recipe, pea soup

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 182kcal

Author World of Vegan

Ingredients

• 6 cups water
• 2½ cups frozen peas
• 3 cups broccoli tightly packed
• 2 cups potato diced
• 2 cloves garlic peeled
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper adjust to taste
• 2 cubes vegetable bouillon or 2 teaspoons of Better Than Bouillon

Instructions

• In a large soup pot, add the water, peas, broccoli, potato, garlic, salt, pepper, and bouillon and bring to a boil.
• Boil for 10-15 minutes until the potatoes are cooked through.
• Remove from heat and blend with an immersion blender (or blender) until smooth. 
• Ladle into bowls, garnish with black pepper, and enjoy!

Video

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Notes

Garnishes! Level-up your soup by adding a swirl of cashew cream, a sprinkle of red pepper flakes, and fresh herbs. 

Want a thicker soup? Add more broccoli and peas. If it’s too thick for you, simply add more water and season to taste. Broccoli can be a little tricky to measure precisely, which is why adjustments are sometimes necessary.

If you finish blending the soup and it’s too thin, try this: Add additional fresh broccoli into a microwave-safe bowl with an inch or two of water, cover with a paper towel, and microwave for about 2 minutes. Drain out the water and add the steamed broccoli to the blender and blend again! 

Nutrition

Calories: 182kcal | Carbohydrates: 37g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 718mg | Potassium: 888mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1122IU | Vitamin C: 118mg | Calcium: 82mg | Iron: 3mg

Pea of Broccoli Soup recipe by Zhoro Apostolov and Michelle Cehn for World of Vegan. Photos by Zhoro Apostolov and Purely Kaylie. Recipe and photographs copyright of World of Vegan, all rights reserved. Please note that this article may contain affiliate links, and shopping through those links supports our work here at World of Vegan!

The post Creamy Green Pea Soup with Broccoli and Potatoes appeared first on World of Vegan.

Also known as kartoffelsuppe, this version is easily the most popular soup in Germany. It’s won over hearts and stomachs for centuries, and now you can enjoy the same beloved staple at home, and healthier than ever!

What Makes This Potato Soup Recipe Special

There are hundreds of thousands, if not millions, of recipes for potato soup out there, but you’ll want to save this one as your go-to for just as many reasons. For starters…

• Dairy-free. Naturally vegan and of course plant-based, you’d never know it from the decadent flavor and downright silky, voluptuous texture.
• Low fat. In sharp contrast to most similar soups that start with roughly a pound of butter and a truckload of heavy cream, the only added fat here is from 1 tablespoon of olive oil and 1/3 cup dairy-free cream… And that’s for all 8 servings!
• Foolproof crowd-pleaser. Young, old, picky eaters, adventurous foodies; absolutely everyone who tries this soup is instantly hooked!
• Child’s play. This recipe is so easy that even your youngest can get in on the action and help. It’s excellent for beginners to build skills and confidence in the kitchen.
• Affordable. Potatoes are probably the cheapest vegetables you can find in any grocery store. That accessibility translates to a big return on your effort and a boon to tight food budgets.

Essential Ingredients For Vegan Potato Soups

• Onion: Feel free to use yellow, white, or red onion, or even leeks instead.
• Garlic: Consider the three cloves a starting suggestion. You could double it and I promise no one would complain!
• Celery: Standard celery stalks are always available, but for an ingredient upgrade that’s in keeping with the German inspiration, celeriac (celery root) is more traditional. Peel away the thick skin before dicing, since it’s too fibrous to be enjoyed.
• Carrots: Scrub your carrots well instead of peeling them to keep all the nutrition concentrated in the skin.
• Potatoes: Yukon Gold potatoes have a naturally buttery flavor and golden color, which makes them my go-to for this recipe. Any variety will do, but you may want to peel any potatoes with a thicker or more papery skin.
• Dried marjoram: Although this dried herb has fallen out of favor in contemporary cooking, it adds a fresh, woodsy, citrusy flavor that’s hard to replicate. If you can’t find it though, thyme and/or rosemary could add different but equally delicious herbal notes.
• Nutmeg: Just a little pinch will do! It may sound strange, but this subtly sweet spice really does hep round out the whole bowl beautifully.
• Vegetable broth: Seek out low-sodium broth to keep salt levels in check.
• Dairy-free cream: Any type of plant-based cream, be it soy, oat, cashew, or full-fat coconut milk will do. You can even use plain non-dairy milk for a low-fat version.

How To Make Potato Soup

Don’t worry about taking notes or studying for a pop quiz. After you’ve gone though the steps to make potato soup once, you’ll ace this recipe every single time.

1. Heat the oil in a large stock pot over medium heat and sauté the onion for 3 minutes. Add all the remaining vegetables and spices and cook for another minute.
2. Pour in the vegetable broth, cover, and bring the soup to a boil.
3. Reduce the heat to medium-low and simmer the soup for about 20 minutes, or until the vegetables are fork tender.
4. Remove the bay leaves (if using) and compost or discard. Blend half of the soup either with an immersion blender or in an upright blender.
5. Pour the smooth, blended soup back into the large pot, add the dairy-free cream, and stir to combine. Simmer for a few more minutes, adjust the seasonings to taste, and enjoy!

How To Serve Up Your Easy Potato Soup

The only way to top what’s arguably the ultimate vegan potato soup recipe is with, of course, toppings! Think of it as a spoonable baked potato for inspiration and ideas. A few of my favorite finishes include:

• Shredded vegan cheese
• Vegan sour cream or Greek-style vegan yogurt
• Meatless bacon bits
• Sauteed meatless sausage, sliced or ground
• Hot sauce
• Diced red onions, thinly sliced scallions, or minced chives

To fill out a balanced meal, this soup pairs beautifully with a wide range of side dishes, such as:

• Crackers
• Thick sliced bread or dinner rolls
• Kale salad
• Collard green wraps
• Corn on the cob
• Coleslaw
• Roasted vegetables

FAQs

More Perfect Potato Recipes To Try

If you love potatoes as much as we do, then here are more delicious and comforting recipes with potatoes at the forefront:

• These Crispy Potato Skin Chips are light, flaky, and perfect as a snack when you’re craving something crunchy or as an entire meal if you so desire.
• Garlic & Kale Potato Cakes are a great way to get in more greens without tasting them!
• Nothing beats a delicious, creamy, classic American Potato Salad. This vegan potato salad is light, but packs a ton of flavor.
• For an easy sheet pan meal try Roasted Potatoes and Broccoli that have a cheesy flavor but are completely dairy-free!
• Deviled Potatoes make the perfect deviled egg substitute that will please a crowd!

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Vegan Potato Soup

Classic and comforting, this easy vegan potato soup is rich, warming, and brilliantly dairy-free!

Course Soup

Cuisine German

Keyword gluten-free potato soup, gluten-free soup recipe, potato soup, vegan potato soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 -8

Calories 190kcal

Author Michaela Vais

Ingredients

• 1 tablespoon oil
• 1 onion diced
• 3 cloves garlic minced
• 2 stalks celery (or 1⁄2 small celery root) diced (see notes below)
• 2 medium carrots diced
• 4 cups Yukon Gold potatoes chopped
• ½ teaspoon dried marjoram see notes below
• 1 pinch nutmeg
• ½ teaspoon salt plus more to taste
• black pepper to taste
• 4 cups vegetable broth or water
• 2 whole bay leaves optional
• ⅓ cup dairy-free cream (see notes below)
• red pepper flakes optional, to taste
• fresh parsley to garnish

Instructions

• Heat oil in a large heavy-based pot over medium heat and add the onion. Sauté for 3 minutes, then add the garlic, celery, carrots, potatoes, and all the spices. Sauté for a further minute.
• Pour in the vegetable broth, add the bay leaves (if using), and bring the soup to a boil.
• Then, reduce the heat and let the soup simmer for about 20 minutes, covered, or until the vegetables are tender.
• Transfer half the soup to another pot, remove the bay leaves (if used), and blend one half with an immersion blender until smooth.
• Alternatively, blend it in a blender, making sure to work in batches, hold down the lid, and avoid overfilling the blender.
• This step helps to create an interesting texture of smooth and chunky, which makes this soup really delicious!
• Pour the blended soup back into the large pot, add the dairy-free cream, and stir to combine. Allow it to simmer for a few more minutes, taste it, and adjust the seasonings (salt/pepper and red pepper flakes for heat) to your liking.
• Serve in bowls, garnish with fresh parsley, and enjoy!

Notes

Celery: In Germany, it’s traditional to use celeriac (celery root). However, if you can’t find it, use celery stalks (ribs).

Marjoram: I highly recommend using it as it adds wonderful flavor to this soup. If you don’t have it, you can add a little thyme and/or rosemary.

Dairy-free Cream: You can use any type (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.

Store leftovers covered in the fridge for up to 3 days.

Nutrition

Calories: 190kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 865mg | Potassium: 825mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3818IU | Vitamin C: 35mg | Calcium: 42mg | Iron: 2mg

About The Book

Michaela Vais, creator of Ela Vegan, has packed her new book Simple and Delicious Vegan with over one hundred recipes that are both vegan and gluten-free! This cookbook truly makes cooking healthy food simple and enjoyable. To make food prep even easier, recipes include ingredient shots, so you see what to buy—getting you cooking and eating faster! You’ll find innovative gluten-free recipes for any time of day, allergy-friendly ingredient substitutions, delicious plant-based recipes like banana baked oatmeal, hearty lentil stew, and zucchini brownie and so much more!

Many thanks to our amazing recipe tester Ruth Havertz for testing this recipe! This vegan potato soup recipe and photos were reprinted with permission from Simple and Delicious Vegan by Michaela Vais. Published by Mango 2023.

The post Vegan Potato Soup appeared first on World of Vegan.

Curry and coconut are a match made in heaven! This soup from the Vegan On a Budget cookbook is just one more proof of that. The rice noodles make it even dreamier along with fresh veggies and aromatic herbs.

Trade Takeout for Cook-In!

Take-out is really convenient. Coming home tired after a long day, you probably have zero desire to spend time deciding what to eat let alone wanting to be in the kitchen preparing something. This is a situation we face often—or for some of us, daily. Just order in and wait for it to arrive. Perfect! 

But what if I told you that you can have an amazing and comforting Thai dinner in 30 mins. Basically the same time it will take to get your take out, right? With a few essential ingredients and spices and just one pot, you can recreate your favorite takeout soup. 

The best part is, you’ll save tons of money too. Sold!

Fill Up That Piggy Bank! 

If you’re looking to clean up your budget, this is a great way to start. Start searching for some simple home-cooked recipes similar to your favorite takeout dishes and make them a few times a week instead of reaching for your phone for a quick fix delivery. In a few months, you’ll be amazed at how much money you’ll save. 

Why not try and do the same with your daily store-bought cup of coffee? Make it at home a few times a week and take it along with you (in your reusable mug!) and you’ll have enough budget to buy a super high-end coffee machine in a few months. Easier said than done. I know, but start slowly and work up from there. This book can help!

The Love for Thai

What is it about Thai food that makes people fall in love with it so easily? Some of the main focuses of this Asian cuisine is the aroma and the use of its medicinal ingredients. The creaminess and the spiciness, the crunch, and the exotic herbs make this unique cuisine so honest and comforting. 

I guess comfort is the key word here. Since we live an agitated and crazy life (most of the time) we are craving something soothing, something that forces us to slow down and reflect while disconnecting from our stress-filled day. 

Enjoy The Health Benefits

This soup is not only tasty but healing as well. Some of the ingredients in this recipe have some pretty awesome superpowers.

Take ginger, for example, it’s a great anti-inflammatory and has been used for thousands of years. Garlic is also very gifted. It can help regulate blood pressure and blood sugar levels, and it’s also known to boost the function of the immune system which basically means it can help you recover quicker.

All these great ingredients make this Thai coconut soup perfect for those cold winter days when we are feeling a bit under the weather. 

To Broth or Not to Broth!

This recipe calls for vegetable broth, but it doesn’t specify which kind or how to make it. At this day and age, we have plenty of good store-bought veggie broths and vegan bouillon cubes available. But if you feel inspired to make your own, go for it! 

If that’s the case, congrats to you on your double efforts! You’ll get to freeze some for later meals, and you’ll save even more money. Awesome! 

How to Make Your Own Vegetable Broth

Here is a simple recipe for DIY veggie broth. Cut up 8 carrots, 6 celery stalks, 2 onions, and 4 small potatoes. Sautee them with a bit of olive oil until slightly golden and then add some herbs and spices. Add bay leaves, peppercorns, salt to taste and thyme. Add 16 cups of water and bring to a simmer. Let it cook for an hour and then check the taste. If it has enough flavor, you’re good to go. Basically the longer you let it cook, and the liquid reduces the stronger the flavor will be. Strain it, and you got yourself some homemade vegan stock! 

About The Author

Liv B is a Canadian vegan food and lifestyle blogger and YouTuber who started her channel to share her simple, budget-conscious vegan recipes with people looking for plant-based inspiration. After two years of beginning her venture, her following grew massively and now she is launching her gorgeous first book Liv B’s Vegan On a Budget. Get her book here!

More Vegan Soup Recipes

Are you crazy for soup? Don’t miss out on these recipes!

• Love lasagna? Turn it into Lasagna Soup by cooking curly lasagna noodles up in a pot with flavorful pasta sauce and your favorite veggies!
• Get your greens in with this gorgeous Green Detox Soup. Every warming mouthful will make you feel amazing!
• Have you fallen in love with the Instant Pot yet? This easy Instant Pot Soup With Lentils & Vegetables is one of the most popular on the site.
• Take yourself to Paris with this Vegan French Pistou Soup! It’s filled with flavor and pairs perfectly with wine.
• Want to continue with that delicious Thai flavor? Though this isn’t a soup, these Tofu Satay sticks would be a super delicious side or appetizer to accompany any of these recipes.

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Thai Vermicelli Noodle Soup

If you love takeout Thai food but are trying to save money, this budget-friendly Thai Curry Coconut Soup with vermicelli noodles is a must-try! It's got all of the flavor, with hints of coconut and curry, but won't put a dent in your wallet.

Course Soup

Cuisine Thai

Keyword thai curry coconut soup, thai curry soup, vegan thai curry soup, vegan thai soup recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 246kcal

Author Olivia Biermann

Ingredients

• 2 tablespoons coconut oil
• 2 cloves garlic minced
• ½ cup chopped green onions
• 1 cup chopped red bell pepper
• 1 cup chopped broccoli
• 1 medium carrot chopped
• 3 tablespoons vegan Thai yellow curry paste see tip
• ½ teaspoon ground ginger
• 2 cups vegetable broth
• 1 cup water
• 1 14-ounce can full-fat coconut milk
• 3 tablespoons brown sugar
• 4 ounces rice vermicelli noodles

Instructions

• Heat a medium pot over medium heat. Add the coconut oil and heat until simmering. Add the garlic and green onions and cook for 3 minutes, stirring frequently until the garlic is just beginning to brown. Add the bell pepper, broccoli, and carrot. Cook for 3 to 4 minutes, stirring occasionally, until softened slightly.
• Add the curry paste, ginger, vegetable broth, water, coconut milk, and brown sugar. Stir until combined and the curry paste is completely dissolved. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the soup has thickened slightly.
• Meanwhile, cook the noodles in a separate medium pot according to the package directions. Drain.
• Add the noodles to the curry mixture and stir to combine. Divide evenly among 
four bowls. Serve.

Notes

Tip: Be sure to read the ingredients list on your curry paste, as some brands contain seafood.

Nutrition

Calories: 246kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 549mg | Potassium: 264mg | Fiber: 3g | Sugar: 14g | Vitamin A: 6003IU | Vitamin C: 73mg | Calcium: 61mg | Iron: 1mg

Courtesy of Liv B’s Vegan on a Budget by Olivia Biermann © 2019 RobertRose.ca. Reprinted with permission. Image credit Brilynn Ferguson. Please note that this article contains affiliate links which means shopping through them helps lights on at World of Vegan!

The post Thai Vermicelli Noodle Soup appeared first on World of Vegan.