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soup

1 In food/ Recipes

Easy Plant Based Dairy Free Roasted Vegetable Soup

Easy Plant Based, Dairy Free Roasted Vegetable Soup

This is the easiest plant based, dairy free, roasted vegetable soup you will ever make! It’s a quick weeknight meal and a great way to use up all of the vegetables in your fridge. Honestly the more colorful the better! (It may not look the prettiest when it’s all said and done but soooo many good vitamins and nutrients for you!) And even better, there’s like no measuring involved. Serve with some warm, crusty bread.

 

Easy Plant Based Dairy Free Roasted Vegetable Soup

Ingredients:

  • 4-5 cups of roughly chopped veggies (any kind, whatever is in your fridge).
  • chopped garlic
  • olive oil
  • salt/pepper
  • milk of your choice (I used coconut)
  • nutritional yeast
  • sage/thyme (optional)

Directions:

  1. Preheat your oven to 400 degrees.
  2. Place your chopped veggies on a large baking sheet.
  3. Add some chopped garlic, drizzle with olive oil, sprinkle some salt and pepper then toss until evenly coated.
  4. Bake for about 30 minutes until the veggies look nicely roasted.
  5. Remove from the oven and pour into a large sauce pot.
  6. Pour in your milk of choice, covering the top of the veggies.
  7. Using an immersion blender, blend until smooth. If you like your soup less chunky add more milk.
  8. Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those cozy thanksgiving flavors, sprinkle in some sage and thyme too!
  9. Serve with warm crusty bread or top with pasta (the boy’s favorite).

Easy Plant Based Dairy Free Roasted Vegetable soup

Easiest plant based, dairy free roasted vegetable soup

Showing you how easy it is to make in this video over on my Instagram-

Click to watch!

Easy Plant Based, Dairy Free Roasted Vegetable Soup

Easy Plant Based Dairy Free Roasted Vegetable Soup

This is the easiest plant based dairy free raosted vegetable soup you will ever make! Throw in whatever vegetables you have in the fridge, roast to lock in more flavor and serve in a big bowl with crusty bread.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish, Soup

Ingredients
  

  • 5 cups chopped vegetables
  • chopped garlic
  • olive oil
  • salt/pepper
  • milk of choice (I used coconut)
  • nutritional yeast
  • sage/thyme optional

Instructions
 

  • Preheat your oven to 400 degrees.
  • Place your chopped veggies on a large baking sheet.
  • Add some chopped garlic, drizzle with olive oil, sprinkle with salt and pepper and lightly toss until evenly coated.
  • Bake in the oven for about 30 minutes until the veggies are nicely roasted.
  • Remove from the oven and pour into a large sauce pot.
  • Pour in your milk of choice, covering the top of the veggies.
  • Using an immersion blender, blend until smooth. If your like your soup less chunky, add more milk as desired.
  • Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those warm flavors of Thanksgiving, add in some sage and thyme too!
  • Serve with crusty warm bread or top with pasta (the boy's fave).
Keyword dairy free, plant based, soup, vegan

For more plant based recipes check out:

Harvest Grain Bowl

Crockpot Butternut Squash Soup

Another one of my favorite soups, although not plant based

Tomato Spinach Tortellini Soup

 

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Easy Plant Based, Dairy Free, Roasted Vegetable soup

4 In food

Tomato Spinach Tortellini Soup

Tomato spinach tortellini soup

I have been on a soup kick lately and this is one of my family’s favorites! Creamy tomato spinach tortellini soup is warm and comforting and perfect served with a big crusty piece of bread. Plus, I love the leftovers the next day for lunch!  (Tip – for leftovers, add a little more broth as the pasta soaks up much of the liquid).

I never measure when I cook, so I tried my best to get you guys the correct measurements 🙂

Nicolle’s creamy tomato spinach tortellini soup

Ingredients:

  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 can of crushed tomatoes (28 oz)
  • 4 cups of vegetable broth
  • 4 cups of baby spinach
  • 2 bags of frozen cheese tortellini
  • 1/2 cup heavy cream
  • 2 Tbsp fresh basil chopped
  • Crushed red pepper, to taste
  • Freshly grated Parmesan cheese, to taste

 

Directions:

  1. In a large pot, heat 2 Tbsp olive oil. Add garlic and onions, cooking down until the onions are translucent.
  2. Stir in crushed tomatoes and vegetable broth and bring to a boil.
  3. Add spinach and tortellini, stirring until combined. Reduce to a simmer until tortellini cooked through.
  4. Top with heavy cream and stir until combined. Season with salt, pepper, fresh basil and crushed red pepper.
  5. Sprinkle with freshly grated Parmesan cheese and serve.

Tomato spinach tortellini soup

Tomato spinach tortellini soup

 

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Tomato spinach tortellini soup