This one pot vegan tortilla soup is made with red lentils, black beans, fire roasted tomatoes, corn and lots of fresh spices! It's incredibly easy to make and the perfect hearty soup for a chilly day.
Fasolada also known as Fasolatha is a delicious, vegan white bean soup from Greece. It's made with some very basic ingredients but is full of flavors. This classic Greek soup is considered one of the National dishes of Greece.
This Tom Kha Gai soup inspired dish is perfect for a fall or winter night dinner or even a lunch with friends and family.
Cozy, creamy, and delicious, this Vegan Chicken and Dumplings is the perfect easy to make comfort food. Ready in just 30 minutes!
Whether you're eating it with pounded yam (classic!) or with rice, there's no denying the sheer deliciousness of egusi. It's efo riro's blinged out cousin with more texture, more nutrition and arguably more flavour. Egusi seeds are often sold whole or ground. I usually like to buy it whole and grind it myself, but if you want to save on time then go ahead and buy it ground. The seeds are derived from a gourd plant that is indigenous to West Africa. Other countries that grow and use egusi include Ghana (where it is called agushi), Benin, Ivory Coast, Mali, Togo, Cameroon and Burkina Faso. It is made up of about 70% fat and 30% protein, and is packed with tons of nutrients and vitamins such as A, B1, B2, C and E - making it excellent for skin, hair and bone health. Notably, egusi soup is the most popular dish amongst the Ijesha people of Osun state (where my family is from!), where it is eaten alongside pounded yam. Egusi is eaten all the way across Nigeria though, amongst not only the Yoruba but Igbo, Hausa, Edo, Itsekiri, Ibibio and Efik people. The ground seeds are added to soups as a thickening agent. Egusi soup or stew in particular is composed of leafy greens, palm oil, ground egusi and seasonings. The traditional recipe calls for meat to be added, but as this is a vegan version I have of course left this out. For anyone interested in having that meaty texture though, I recommend adding roasted mushrooms or diced aubergine (garden egg/eggplant). This is one of my absolute favourite things to eat and it would be one of the dishes I'd include in a personal recipe book showcasing my top family recipes. Now let's get to the recipe! As always, if you do try it, please share your food pics and tag me on Instagram :) Ingredients - 1 red bell pepper - 2 large tomatoes - 1 scotch bonnet pepper - 1 red onion - 2 tbsp palm oil - Salt to taste - 1 cup vegetable stock - 2 cups ground egusi - 5-6 cups chopped spinach) - 1 tablespoon iru (fermented locust beans - Meat alternative such as mushrooms, tofu or seitan (optional) Start by blending the peppers, tomatoes and onion with a little water. Heat some palm oil in a large pot and add the blended mixture. Season with salt and cook on medium-high heat for 10 minutes. Stir in the vegetable stock and sprinkle the ground egusi over the top. Cover and simmer on medium-low heat for 20 minutes. The egusi should cake and form little air pockets. Add the chopped spinach and iru, give it a good mix and cook uncovered for a further 5 minutes. At this point you can add in some extra chopped vegetables or meat alternatives (such as mushrooms, aubergine etc). Serve hot with some pounded yam, boiled yam, rice, boiled plantain or fried plantain. All winning combinations! This post contains a sponsored link.
Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.
This vegan roasted celery and potato soup is a great way to use up scrap veggies! This vegan soup recipe is a take on my favorite childhood soup.
This Peanut Satay Noodle Soup is a perfectly cozy bowl, that you can easily put together for the cold days. These are chewy rice noodles in a smooth and silky peanut satay broth topped with sautéed mushrooms, crispy shallots, scallion, Thai basil leaves, roasted peanuts, and chili oil before being finished with a squeeze of lime.
This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
Every other Saturday during my childhood, we would have this soup or a variation of it – sometimes with angel-hair noodles or egg stirred through it. I’ve always called it my Nonna’s soup, as it reminds me of her every time I eat it. It’s a regular wintertime soup on my menu. I usually double the recipe (adding extra salt to taste) and eat it over a couple of days for lunch and dinner. It’s really one of my favourites! I love the clear fennel-scented cleansing broth with droplets of olive oil coating on top and the fragrant taste of...
This vegan chicken and dumpling recipe is the ultimate vegan comfort food. A creamy, rich and hearty pot of stew topped with soft flavorful dumplings.
A nourishing golden soup with turmeric, ginger, and coconut milk for when you need to warm your soul.
This Vegan Stuffed Pepper Soup is filled with all the things you love about stuffed peppers, but soup-style! A great make ahead lunch or simple dinner!
A cozy and comforting Chickpea Soup that warms the soul. Made with simple ingredients in one pot, this dairy-free, vegan, and gluten-free soup is a filling and satisfying dish that’s easy to make!
This Vegan Potato Soup is so easy to make, and it is filled with silky smooth, savory, and delicious flavors. This soup is perfect for weeknight dinners, and it is ready in no time!
This Gnocchi Soup comes together in one pot in around 20 minutes. Made with gnocchi, vegan chicken cubes, vegetable broth, vegan sour cream and cream cheese, and amazing veggies like carrots, celery and spinach.
There’s nothing quite like eating homemade vegan soup on a cold winter day. From vegan vegetable soup, to vegan potato kale soup. Discover more.
12 healthy and easy vegan soups for fall or winter that are hearty, comforting, and perfect for when you're sick too.
This creamy mushroom and wild rice soup is hearty, healthy, and so comforting. It only takes an hour to make, plus it's vegan and gluten-free!
In this post, I’m spilling all the secrets I’ve learned in my 10 years as a vegan for making creamy vegan soup recipes quickly and easily.
Spicy, fragrant and comforting vegan thai sweet potato and carrot soup. It has less than 10 ingredients and is ready in under half an hour!
This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
This Thai coconut soup is made with fresh vegetables, aromatics, and Thai curry paste in a rich coconut milk soup broth. So comforting!
This Creamy Mushroom Vegetable Rice Soup is cozy, hearty, and full of good-for-you ingredients. Easy to make in one pot, totally dairy-free, gluten free, and vegan, this flavorful soup will be a welcomed dinner any night of the week.
