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vegan recipes

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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

0 In food

Plant based meal ideas

plant based meal ideas

Over the past month, I’ve been really making an effort to eat a more plant-based diet. For me, it was a personal choice to adapt a more healthier lifestyle as it has been shown to reduce chronic diseases such as cardiovascular disease and cancer as well as aid in weight loss. I’ve never been a big meat eater, but this girl loves her dairy (give me all the half and half in my coffee and cheese please!), and I would do a salad with chicken for lunch daily. And with a big meat eating husband, at first I really had no idea what to make for lunches or dinners. But after some experimenting, I’ve found some favorites!

Below I’m sharing some of my favorite plant-based meal ideas. Now I would just like to say, that no one is perfect and I am a big believer of “everything in moderation”. Do I follow this 100%? No, I’m more 80/20.  Even if you eat plant-based 1 or 2 days a week, you’re making an effort to be healthier and be more sustainable for the environment. (Read more about my tips on how to transition to plant-based here).

Plant-based meal ideas

Breakfast

Ok so I have never been a big breakfast person. Usually it’s just 1-2 cups of coffee for me. But I did have to swap out my beloved half and half. I really really love Califa Farms vanilla almond creamer, that’s been my jam!

If I do eat breakfast it’s usually

 

Lunch

  • Shaved kale and brussel sprout salad with cooked lentils.
  • Bean salad with lavash.
  • Smoothie bowl
  • Bento Box or Snack Plate – Stuffed grape leaves, veggies, hummus, fruit
  • Butternut squash soup – here’s my recipe!

 

Dinner

  • Quinoa stuffed peppers
  • Lentil Sheperd’s Pie (This is the recipe I used)
  • Taco bake with Lightlife meat substitute
  • Stuffed spaghetti squash with sauteed spinach, vegan cheese and Primal Kitchen’s vodka sauce
  • Chickpea pasta with butternut squash sauce (I used my butternut squash soup as a sauce)

 

Snacks

 

And that’s pretty much it! I’ll add to this list as I experiment more. If you have any favorite plant based or vegan recipes, comment below!

 

For more inspo check out some of my favorite plant-based/vegan food bloggers:

Rabbit and Wolves

Love and Lemons

The Healthy Avo

 

 

5 In food

Crockpot butternut squash soup

Crock pot butternut squash soup

It’s Crocktober!!! Ok I use my crock pot all year round but especially in the fall! I’m sharing this easy recipe for my crockpot butternut squash soup. Not only is it great for those chilly fall days, but also if you’re on a vegan or plant-based diet.

 

Crockpot butternut squash soup

 

CrockPot Butternut Squash Soup

Ingredients:

  • 1 yellow onion (chopped)
  • 2 medium sized butternut squash
  • 2 medium apples
  • 2 cups of low sodium vegetable broth
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups of coconut milk
  • pumpkin seeds
  • olive oil for browning the onions

Directions:

1.) In a saucepan or skillet, pour some olive oil to coat the pan. Add the onions and sauteed until browned.

2.) Drizzle some olive oil into the bottom of the crockpot to prevent sticking. Add the chopped butternut squash, onions, and apples.

3.) Pour in vegetable broth and add spices.

4.) Stir well.

5.) Cover and cook on low for about 8 hours.

6.) When the apples and butternut squash are tender, add the coconut milk.

7.) Blend using an immersion blender. The consistency will be thick.

8.) Scoop into bowls and top with a drizzle of coconut milk and pumpkin seeds.

Crockpot butternut squash soup

Head to my Instagram reels to see another meal idea using this soup!

 

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Crockpot butternut squash soup

 

 

 

 

 

 

For more of my fall recipes check out

My Easy Fall Sheet Pan Dinner

Apple cinnamon french toast casserole

Homemade Pumpkin Spice Latte