If you’re looking for more hearty and delicious soups then you NEED to give these a try: My viral Crockpot Potato Soup, this absolutely incredible Vegetarian French Onion Soup, this hearty Vegan Minestrone Soup, AND last but not least this Roasted Acorn Squash Soup.

Roasted cauliflower soup is a creamy, comforting dish that highlights the natural sweetness and nuttiness of cauliflower. A few weeks ago I shared my Beer Cheese Soup recipe on Instagram and it got well over a million views! I’m hoping y’all love this one just as much. It’s the cheer and beer free version of that soup that’s filled with lots of veggies!

There’s just something about a veggie filled creamy soup that I absolutely love. Part of it is that I can sneak so many veggies into a meal without my daughter even knowing it. Another part of it is simply that I adore soup season!

Ingredients we’re working with:

• Large head of cauliflower. The star of the soup, cauliflower blends beautifully into a creamy base, giving the soup a rich and velvety consistency.
• Whole head of garlic. It adds depth and a subtle richness to the soup.
• Carrots. Adds a natural sweetness and a touch of color.
• Celery. Contributes a light, freshness and brings an aromatic base to the flavor profile.
• Onion. When sautéed, it caramelizes slightly, releasing a depth of flavor that adds to the soup’s overall savory undertones.
• Smoked Paprika. Brings comforting, smoky warmth to the recipe.
• Broth. Helps blend the flavors together and creates the perfect consistency.
• Milk. Adds a creamy, smooth texture to the soup, making it rich without being too heavy. For an extra indulgent version, you can substitute heavy cream for an even creamier result.
• For garnish. Fresh thyme, chives, and green onion would all be delicious on this!

While I’ve never tried it, I think potato would be really good in this and make it substantially more filling. Let me know if you end up trying that!

How to make the soup

1. Start by roasting the garlic and cauliflower. Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).
2. Roast the cauliflower. Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.
3. Start the soup. After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and sauté for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.
4. Simmer. Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).

5. Blend: Once cooked, the soup gets added to a blender with the milk and blended until creamy and smooth. you can also do this using an immersion blender.

6. Finish cooking. Add the soup back to the pot to cook for a few more minutes to warm the soup through and blend the flavors!

Helpful tips

• Adjust the broth. For a thicker, creamier soup, use less broth. If you prefer a thinner consistency, add a bit more. Start with less and adjust as you blend to get your ideal texture.
• Blend carefully. For smooth creaminess, use an immersion blender right in the pot, or transfer the soup to a regular blender in batches. Be cautious blending hot liquids—blend in small amounts and hold the lid down with a kitchen towel for safety.
• Season to taste. After blending, taste and adjust the seasoning with salt and pepper, then add spices like smoked paprika, nutmeg, or a squeeze of lemon juice to brighten the flavors.
• Garnish. Top with fresh herbs like thyme, chives, or green onions for a pop of color and a fresh contrast to the creamy soup. A sprinkle of toasted nuts or seeds adds a delicious crunchy element, too.

Frequently asked questions

More simple soup recipes to love

• Butternut Squash Soup
• White Bean & Kale Soup
• Coconut Tofu Soup
• Chickpea Noodle Soup
• Vegan Corn Chowder
• Vegan Lentil Soup
• Vegan Stew

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Roasted Cauliflower Soup

This Roasted Cauliflower and Garlic Soup comes together all in one big pot and is filled with so many delicious roasted veggies! It's hearty and satisfying!

Course dinner, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 163kcal

Author Brita Britnell

Ingredients

• 1 large head cauliflower about 2 pounds, cut into bite sized pieces
• 1 head garlic
• 2 ½ tablespoons extra virgin olive oil divided
• 2 small carrots chopped
• 2 stalks celery chopped
• 1 small yellow onion diced
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cups milk of choice I used 2%
• Optional: 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions

• Pre-heat the oven to 400° F. Prepare a large baking sheet for the cauliflower.
• Cut the top off of the garlic, so that the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap the head in foil. Place the foil directly into the oven or place it on a baking tray and put in the oven. Roast for 55-65 minutes or until very soft and browned on the top. Let cool to the touch (I suggest putting it in the fridge to cool it faster).
  1 head garlic, 2 ½ tablespoons extra virgin olive oil
• Meanwhile, place your cauliflower florets onto the baking sheet and toss with 1 tablespoon of olive oil + salt and pepper. Spread the florets evenly on the baking sheet and roast for 30 minutes, flipping halfway.
  1 large head cauliflower, 2 ½ tablespoons extra virgin olive oil, Salt and pepper to taste
• After tossing the cauliflower halfway through, start on the soup. Heat the remaining olive oil in a large pot over medium heat. Once hot, add in the onions and saute for 5 minutes. Add in the carrots and celery and cook for 3 more minutes. Add in the paprika and some salt.
  2 ½ tablespoons extra virgin olive oil, 2 small carrots, 2 stalks celery, 1 small yellow onion, 1 teaspoon smoked paprika
• Add in the veggie broth and bring to a simmer. Add in the roasted cauliflower as well as the roasted garlic cloves (once cool enough to touch, squeeze the garlic out of the peel with your hands. You can use a butter knife to help the ones that get stuck).
  4 cups vegetable broth
• Return the pot to a simmer and cook for 10 minutes, stirring a few times. Remove from the heat.
• Add in the milk. Using an immersion blender or by carefully transferring the soup to a blender, blend the soup until it’s creamy and smooth. Return to the pot over medium heat and add in the lemon juice if using. Cook for 2 more minutes and enjoy!
  2 cups milk of choice, Optional: 1 tablespoon fresh lemon juice

Notes

Store leftover roasted cauliflower soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. You can reheat it gently on the stovetop or covered in the microwave. When reheating, stir in a bit of broth or milk if it’s too thick.

Nutrition

Calories: 163kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 714mg | Potassium: 641mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3421IU | Vitamin C: 71mg | Calcium: 149mg | Iron: 1mg

The post Roasted Cauliflower Soup appeared first on Food with Feeling.

If you love soup, you’ll adore this creamy and flavorful Crockpot Potato Soup. Serve it with a side of cornbread or bacon cheddar soda bread, and watch the rave reviews come in!

When it’s cold out, there’s nothing more comforting than a bowl of piping hot soup to warm the body and soul. Around this time of year, I’m constantly making minestrone soup, French onion soup, and this slow cooker potato soup. Potato soup is the perfect meal for a chilly day! This recipe is MAJOR comfort food! It’s incredibly delicious, thick, creamy and so satisfying!

Why you should make this recipe

• So flavorful. This potato soup is cozy, bursting with flavor and super satisfying served with a warm slice of crusty bread or crackers!
• Easy to make. Other than chopping the potatoes, this recipe takes very little effort to make and the crock pot does almost all of the work.
• Great for meal prep. Like most soup recipes, this gets even more flavorful over time and keeps well in the fridge for several days. Make it on Sunday and enjoy it for lunch and dinner throughout the week.

Ingredients needed

This easy crockpot potato soup recipe is filled with rich flavor and hearty potatoes to make it filling and delicious. Here’s what you’ll need to make it:

• Potatoes. Use any white potato you prefer. We like to use Yukon gold potatoes for the best buttery, creamy texture.
• Yellow onion + garlic. Adds delicious aromatic flavor to the potato soup.
• Vegetable Broth. I recommend using a low-sodium veggie broth, so you can control the amount of salt in the recipe. If you’re not vegetarian, feel free to use low-sodium chicken broth or any other broth of choice!
• Butter. Makes the soup extra creamy and flavorful!
• Flour. This helps to thicken the soup once it’s done. You can use regular, whole wheat or gluten free all purpose flour.
• Milk. Any type of milk will work, but I like to use whole milk or even half and half for maximum richness.
• Salt + pepper. A bit of each to bring out the delicious flavor.
• Cheddar cheese. For the best flavor, I recommend using a sharp or extra sharp cheddar cheese as opposed to a mild cheddar.
• Sour cream. Adds an amazing creaminess and nice tang to the soup.
• For topping. Chives, cheese, herbs, and sour cream are all great toppings for this soup!

How to make this recipe

Besides the prep work of chopping the veggies beforehand, the only real work that this takes is heating up a quick sauce on the stove to be thrown into the slow cooker before serving. EASY. Here’s the simple process:

1. Add ingredients to slow cooker. In a crockpot, combine onion, potatoes, garlic, and broth.
2. Cook. Stir well, cover and cook on high for 3-4 hours or on low for 6 hours.

3. Thicken the soup. Once the potatoes are fork tender and about 20 minutes before serving, make the sauce. Flour is whisked into melted butter on the stovetop and then milk is stirred in. The sauce is then cooked for a few more minutes to let it thicken. Once done, stir into the soup along with some sour cream, shredded cheese, and salt and pepper to create a nice and creamy mixture!
4. Add creaminess. Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
5. Enjoy! Stir once more, taste and adjust seasonings as needed. Ladle into bowls and serve with your favorite toppings.

Expert tips

This slow cooker potato soup recipe really is so simple, but here are some tips to make sure it cooks up awesome every single time!

• To save time. To speed up your prep time, try using jarred garlic, pre-cut onions and pre-shredded cheese. You can even keep the peels on the potatoes; not only does it save time it also adds extra texture and color.
• Pureeing the soup. Using an immersion blender to puree the soup is an optional step, but I really like the extra creaminess that it provides. The easiest way to do this is with an immersion blender, but if you do not have one, you can add 1/3 of the soup to a blender, blend, and then pour it back into the crockpot.
• Toppings. I like to top my potato soup with a nice dollop of sour cream or greek yogurt plus a little cheese, green onion, and BACON. So good!

Frequently asked questions

Serving suggestions

When serving this potato soup recipe, we like to keep the sides simple because this dish is plenty filling and pretty much a complete meal. Here’s some options:

• Bread. Crusty sourdough bread or chewy French bread for dunking into the soup.
• Crackers. Saltine or butter crackers crushed on top for a nice crunch.
• Salad. For a lighter option, serve a fresh green salad on the side. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons.

Storage recommendations

This crockpot potato soup recipe is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!

• Leftovers. Like other soup recipes, potato soup can be stored in an airtight container and kept in your fridge for up to about 5 days. When you’re ready to enjoy, simply reheat in the microwave or in a pot on the stovetop.
• Freezing. I don’t recommend freezing this potato soup. Soups that contain milk or cream, don’t hold up well in the freezer — they tend to take on a grainy texture and the milk solids separate when defrosted and rewarmed.

More soup recipes to try:

• Loaded Vegan Chili
• Crockpot Taco Chickpea Soup
• Roasted Acorn Squash Soup
• Creamy Lentil Soup
• Moroccan Chickpea Soup

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Crockpot Potato Soup

Delicious Crockpot Potato Soup is loaded with flavor and made with potatoes, onions, garlic and cheddar cheese, all in a thick and creamy broth. An easy dinner option that’s hearty, comforting and the whole family will love!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 servings

Calories 288kcal

Author Brita Britnell

Ingredients

• 2 pounds potatoes peeled and diced into ½ inch pieces (I used yukon gold)
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 4 cups broth I used veggie broth
• 4 tablespoons butter
• ¼ cup all purpose flour
• 2 cups milk can use any milk that you prefer- for a thicker soup, I suggest whole milk or even half and half
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup cheddar cheese shredded
• ½ cup sour cream

Instructions

• In a crockpot, combine onion, potatoes, garlic, and broth. Cook on higher for 3-4 hours or low for about 6 hours.
  2 pounds potatoes, 1 medium yellow onion, 4 cloves garlic, 4 cups broth
• About 20 minutes before you’re ready to serve the soup, make your flour mixture. Melt butter in a medium saucepan. Once melted, whisk in the flour and cook for an additional minute, stirring frequently.
  4 tablespoons butter, ¼ cup all purpose flour
• Stir in the milk and bring to a simmer. Cook for an additional couple of minutes until the sauce has thickened considerably. 
  2 cups milk
• Pour the sauce, shredded cheese, sour cream, and salt and pepper into the slow cooker and stir to combine.
  1 teaspoon salt, ½ teaspoon black pepper, 1 cup cheddar cheese, ½ cup sour cream
• Using an immersion blender (or regular blender if needed), puree about ⅓ of the soup (or more if desired).
• Top with your favorite potato fixings and ENJOY!

Video

Notes

Storing & Freezing Tips: Store in an airtight container and keep in the fridge for up to about 5 days. Reheat in the microwave or in a pot on the stovetop. I don’t recommend freezing this soup.

Nutrition

Calories: 288kcal | Carbohydrates: 30g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 1079mg | Potassium: 630mg | Fiber: 3g | Sugar: 6g | Vitamin A: 758IU | Vitamin C: 24mg | Calcium: 211mg | Iron: 1mg

The post Crockpot Potato Soup appeared first on Food with Feeling.

And if you’re looking for more simple Vegan Soup Recipes, PLEASE give my Vegan Stew a try! I think you’ll also like this Vegan Corn Chowder, my Tofu Coconut Soup, this Chickpea Noodle Soup AND this Vegan Lentil Soup!

I LOVE a good soup recipe, especially when it’s as well rounded as this minestrone soup! She’s got veggies, she’s got carbs, she’s got protein! I love this recipe so much!

Growing up, I always really loved the Minestrone soup at Olive Garden! It’s been forever since i had it but I think this homemade version is EVEN BETTER! PLUS, it’s totally vegan which I love it for.

Ingredients we’re using

• Onion
• Carrots
• Celery
• Zucchini
• Garlic (lots of garlic)
• Italian seasoning (plus salt)
• Diced tomatoes
• Pasta of choice- this is most traditionally made with macaroni but use whatever you’d like!
• Beans- I used kidney beans but you can use whatever you’d like!
• Spinach
• Basil
• Lemon Juice

How to make it

One of the things that I love so much about this soup is HOW EASY it is to make. But, let’s briefly go over it!

You’re going to start by sautéing the onion, carrot, and celery in a big pot with the tomato paste. Then you add in the garlic and zucchini and cook a bit more.

Next up, the broth, seasoning, and diced tomatoes go in before everything simmers for about 15 minutes.

From there, the remaining ingredients get added including the beans and pasta (but minus the lemon!) and it cooks until the pasta is tender. Stir in the lemon juice and enjoy!

More vegan soups to try:

• Loaded Vegan Chili
• Butternut Squash Soup
• Crockpot Taco Soup
• Black Bean Soup
• Crockpot Chickpea Noodle Soup
• Sweet Potato Chili
• Acorn Squash Soup

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Vegan Minestrone Soup

This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely delicious!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 253kcal

Author Brita Britnell

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 stalks of celery diced
• ¼ cup tomato paste
• 4 cloves garlic minced
• 1 small zucchini diced into half moons
• 1 tablespoon Italian seasoning
• 1 teaspoon fine sea salt
• 6 cups vegetable broth
• 2 15 ounce can of diced tomatoes or tomato puree
• 2 bay leaves
• 1 cup small shell pasta such as macaroni
• 1 15- ounce can red kidney beans drained and rinsed
• 2 cups chopped spinach optional
• ¼ cup fresh basil chopped
• 2 teaspoons lemon juice
• additional salt and ground pepper to taste

Instructions

• In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add in the onion, carrot, celery and tomato paste. Stir to combine and saute until the onion becomes translucent and the the veggies have softened, about 8 minutes.
  2 tablespoons olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks of celery, ¼ cup tomato paste
• Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.
  4 cloves garlic, 1 small zucchini, 1 tablespoon Italian seasoning
• Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.
  1 teaspoon fine sea salt, 6 cups vegetable broth, 2 15 ounce can of diced tomatoes, 2 bay leaves
• Uncovered and mix in the pasta, kidney beans, spinach, and basil. Cook according to pasta directions, about 10 minutes, or until the pasta reaches your desired doneness.
  1 cup small shell pasta such as macaroni, 1 15- ounce can red kidney beans, 2 cups chopped spinach, ¼ cup fresh basil
• Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!
  2 teaspoons lemon juice, additional salt and ground pepper to taste

Video

Notes

*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Just be aware. You can add additional water if desired but I like to simply eat it as a much thicker soup

Nutrition

Calories: 253kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1751mg | Potassium: 770mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5237IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 3mg

The post Vegan Minestrone Soup appeared first on Food with Feeling.

And if you’re looking for other delicious vegan soups, this Chickpea Noodle Soup is one of my FAVS as well as these: Vegan Butternut Squash Soup, Alphabet Vegetable Soup, Moroccan Chickpea Soup.

A few months ago I found myself HARD CORE craving French Onion Soup. Naturally, I ended up creating my own Vegetarian version of this classic soup and figured that I would share it on my blog! While it takes a bit of time to caramelize the onions, it’s simple to make and PERFECT for cold winter dinners!

Truthfully- this was a recipe that took little effort to make vegetarian. It’s really just a matter of replacing the beef broth and finding small ways to really substitute that flavor and classic color.

I never used to make french onion soup at home until the past few years and it’s just SO COMFORTING! Like chicken noodle soup as a kid level of comfort and I am HERE FOR IT.

As written, this soup serves 4 but those are larger portions. If desired, you could easily make this into a 6 servings soup and serving it as an appetizer or side dish with a meal.

Ingredients we’re working with

• Onions – probably what you would expect to see in an ONION soup :D The caramelized onions in this soup are really what give it such a depth of flavor.
• Veggie broth – instead of using beef stock, I swapped in to for veggie and then added in a few other ingredients to give it that meaty flavor including…
• Red wine – I LOVE the extra flavor that this adds to the soup and it gives it a darker color similar to what you would get if you used beef broth. If you don’t want to use this, you can swap it for an equal amount of additional veggie broth and then add in a small splash of soy sauce.
• French bread – a good baguette is an absolute MUST for that classic onion soup deliciousness!
• Fresh herbs– You *could* use dried herbs here but I high recommend fresh if you can swing it.
• Gruyere cheese– this is totally optional and can be omitted if you’re wanting to make a vegan version of this soup! You could also swap it for vegan cheese (Violife makes a delicious vegan parmesan) which I HIGHLY recommend! Swiss cheese, fontina, or another melty cheese also works well in this recipe.
• Vegan worcestershire sauce– some worcestershire sauce has fish sauce in it so if that matters to you, be sure to find a vegan version.
• Fresh thyme leaves– to enhance the flavor!

For the bread topping

For classic French Onion Soup, you cook everything, ladle it into oven proof bowls and then top it with toast French bread and sprinkle on the cheese before broiling it in the oven to get the cheese melted.

HOWEVER: if you’re wanting to skip that step for whatever reason, you can melt the cheese on the toast before placing it on top of your bowl of soup. And then completely skip the broiling process. I really like the classic method but this is definitely a little easier.

How to make this soup

This recipe is incredibly easy to make but just takes a little bit of time to get the onions properly carmaelized.

We’ll start out by adding olive oil to a large pot over medium heat and once hot, add in the onions. Cook for about 20 minutes before adding in some butter and cooking an additional 25 minutes. This takes a bit of time, I know, but properly caramelizing onions is worth the wait, I promise!

From there, we’ll deglaze the pot with a little wine before adding the the remaining soup ingredients to simmer for 30 minutes.

The soup is then ladeled into ramekins and topped with toasted bread + a good melty cheese. Pop them into the oven until the cheese is gooey and delicious!

AND that’s it! This is overall SOUPer easy to throw together and legit one of my favorite soups on the blog!

As usual, if you end up making this recipe PLEASE please please tag me in a pic on Instagram @foodwithfeeling!

More vegetarian soups to try:

• Loaded Vegan Chili
• Moroccan Chickpea Soup
• Vegan Corn Chowder
• Acorn Squash Soup
• Crockpot Taco Soup
• Butternut Squash Soup
• Pressure Cooker Black Bean Soup
• Chickpea Noodle Soup
• Creamy Lentil Soup
• Alphabet Soup

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Vegetarian French Onion Soup

An easy and delicious VEGETARIAN French Onion Soup that’s vegan friendly and SO so good on cold winter nights!

Course dinner

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 683kcal

Author Brita Britnell

Ingredients

• 3 pounds yellow onions about 5 large, peeled and sliced (I cut mine in half and then slice them into half moons)
• 4 tablespoons olive oil
• 2 tablespoons butter use vegan where applicable
• 1 teaspoon sugar you can use coconut sugar here if you’d prefer
• 1 ½ teaspoons salt
• 4 cloves garlic minced
• 8 cups vegetable broth*
• ½ cup red wine**
• 1 tablespoon Worcestershire sauce***
• 2 bay leaves
• 1 tablespoon fresh thyme can use dried if desired
• ½ teaspoon freshly ground black pepper
• 4 slices French bread or something similar, cut into thick slices
• 1 cup Gruyere cheese freshly grated (optional or sub for vegan cheese)

Instructions

• In a large pot, heat the olive over medium high heat. Once hot, add in the sliced onions and begin to caramelize. Cook, stirring often, until the onions start to soften, about 20 minutes.
  3 pounds yellow onions, 4 tablespoons olive oil
• Add in the butter and continue to cook the onions until they begin to brown, about 15-20 additional minutes. Really watch it and adjust the heat if the onions are starting to burn at all. You want them to slowly cook so that they brown slowly.
  2 tablespoons butter
• Stir in the sugar and salt and continue cooking for 15 more minutes until the onions become well browned. During the last couple of minutes, add in the garlic and continue to stir.
  1 teaspoon sugar, 1 ½ teaspoons salt, 4 cloves garlic
• Deglaze the pot by stirring in the red wine and use a wooden spoon to scrap any bits and flavor from the sides and bottom of the pot. Stir in the veggie broth, worchestire sauce, bay leaves, thyme, and black pepper. Bring the mixture to a simmer, cover, and cook for 30 minutes. Stir every few minutes.
  8 cups vegetable broth*, 1/2 cup red wine**, 1 tablespoon Worcestershire sauce***, 2 bay leaves, 1 tablespoon fresh thyme, 1/2 teaspoon freshly ground black pepper
• Pre-heat the oven to 400 degrees F. Brush or spray the slices of bread with oil or cooking spray and place on a baking sheet. Toast for 10 minutes, flipping halfway through. You want the bread to be lightly toasted. Once done, set aside.
  4 slices French bread
• Season soup to taste with additional salt and pepper as needed. Ladle the soup into oven proof bowls, top with the toasted bread, and even sprinkle the cheese across the 4 bowls. Place the bowls on a large baking tray and broil in the oven until the cheese is melted and bubbling around the sides.**
  1 cup Gruyere cheese
• Serve immediately and ENJOY!

Notes

• *More so than other broths, I’ve noticed that veggie broths have a great range of sodium levels. If yours is low sodium then you may need a smidge more salt to the soup
• **I like something like merlot or pinot noir here
• ***Check to make sure it’s vegetarian as some have anchovies in them
• **if you don’t have oven proof bowls or don’t want to fiddle with it, you can melt the cheese on the toast before placing it on top of the soup and then not worry with that final step of broiling the soup.

Nutrition

Calories: 683kcal | Carbohydrates: 75g | Protein: 21g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 3489mg | Potassium: 695mg | Fiber: 8g | Sugar: 23g | Vitamin A: 1586IU | Vitamin C: 29mg | Calcium: 467mg | Iron: 4mg

The post Vegetarian French Onion Soup appeared first on Food with Feeling.

In my opinion, you can never go wrong with a warm and comforting chili dinner, especially this time of year. Whether it’s a loaded vegan chili or a slow cooker chili, it’s always a hit in my house. This lentil chili is our new favorite – it’s full of flavor, color and texture and is a total winner.

I love to incorporate lentils into my recipes when possible. Lentils are packed with nutrition, inexpensive and loaded with plant-based protein. A veggie packed lentil chili is such a great way to enjoy lentils, the addition of cocoa really makes this one special! Trust me!

Ingredients we’re using

This recipe is full of healthy, nourishing ingredients and flavorful spices that make this lentil chili absolutely delicious! Here’s the key ingredients:

• Onion + garlic. Adds delicious savory flavor to the chili.
• Vegetable broth. Use more or less veggie broth, depending on how thick you like your chili.
• Lentils. I recommend using brown or green lentils for this recipe. If you’d like to use red lentils, just know that the chili will not need to cook as long. I haven’t tried this recipe with split red lentils, but my guess is that it would only need to simmer for about 10 minutes.
• Tomato sauce. I love the way the tomato sauce combines with the broth to make this chili extra hearty.
• Tomatoes. Use regular diced tomatoes or fire roasted tomatoes for so much delicious flavor!
• Beans. The recipe calls for black and kidney beans, but feel free to use any beans you’d like. Pinto beans or chili beans would also work great.
• Cocoa powder. My secret ingredient! It gives this chili such a wonderful depth of flavor!
• Seasonings. Chili powder, oregano, cayenne pepper, salt and pepper create the perfect blend of flavors. If you’re sensitive to spice, feel free to omit the cayenne pepper.

Don’t forget the toppings! I love serving this easy lentil chili with tortilla chips, shredded cheese, diced red onion, cilantro and a dollop of dairy-free sour cream or greek yogurt. Feel free to use any favorite toppings that you’re craving.

How to make it

Making this cozy lentil chili is such a breeze! I love that everything is cooked in one pot and the only chopping you have to do is for the onion and garlic. Here’s a quick rundown of what’s involved, but you can find the complete recipe at the bottom of the post.

• Start this chili recipe by heating oil in a large pot and sautéing onion + garlic.
• Stir in broth, lentils, tomato sauce, diced tomatoes, kidney and black beans. 

• Add in cocoa powder, salt + pepper, chili powder, oregano, and cayenne and stir to incorporate all of the ingredients.
• Simmer the chili covered for 25 minutes and until lentils are tender and chili is thick. Serve with your favorite toppings and enjoy!

Is lentil chili good for you?

This plant-based chili is GREAT for you! It’s packed with nourishing, healthy ingredients like lentils, beans, and tomatoes that contain numerous health benefits.

It’s also low in calories and fat, but high in protein and fiber, which makes it perfect for satisfying lunches and dinners. 

Here are some of the health benefits of this chili and its ingredients:

• High in Fiber, Vitamins, and Minerals. lentils, onions, tomatoes, beans
• Rich in Antioxidants. onions, garlic, tomatoes, beans
• Packed with Protein. lentils, beans, add even more protein by topping your chili with Greek yogurt

Storage tips

This lentil chili recipe is perfect for meal prep or as a make ahead meal, and reheats very well. In fact, I think it’s even tastier the next day!

Leftovers. Like other chili recipes, lentil chili can be stored in an airtight container and kept in your fridge for up to about 5 days. To reheat it, you can pop it in the microwave or you can rewarm it on the stovetop.

Freezing. This lentil chili freezes beautifully! Once it’s completely cooled, place it in freezer-safe containers or resealable gallon-sized freezer bags. It can be frozen for up to 3 months. To thaw, transfer the chili to the fridge and store overnight. When ready to serve, reheat it on medium heat on the stovetop or in the microwave.

As usual, PLEASE let me know if you make this lentil chili and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Lentil Chili

This lentil chili recipe is a hearty and healthy plant-based chili filled with lentils, beans, tomatoes, and plenty of delicious spices! An easy one pot dinner option that the whole family will love!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 32 minutes minutes

Total Time 37 minutes minutes

Servings 6

Calories 380kcal

Author Brita Britnell

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 4 cloves garlic minced
• 3 cups vegetable broth plus more as desired
• 1 cup uncooked lentils
• 1 15 ounce can tomato sauce
• 1 15 ounce can diced tomatoes
• 1 15 ounce can kidney beans drained and rinsed
• 1 15 ounce can black beans drained and rinsed*
• 1 tablespoon baking cocoa
• ½ teaspoon black pepper
• ½ teaspoon salt and more to taste
• ½ teaspoon chili powder
• ½ teaspoon oregano
• ⅛ teaspoon cayenne pepper

Instructions

• Heat the oil in a large pot over medium heat. Once hot, add in the onion and cook for 5 minutes. Add in the garlic and saute for 2 more minutes.
  1 tablespoon olive oil, 1 medium onion, 4 cloves garlic
• Stir in the remaining ingredients: broth, lentils, tomato sauce, diced tomatoes, kidney and black beans, cocoa powder, salt + pepper, chili powder, oregano, and cayenne. Increase heat and bring to a boil. Reduce heat to a simmer, COVER, and cook until the lentil are soft and ready to eat, 25- 30 minutes.
  3 cups vegetable broth, 1 cup uncooked lentils, 1 15 ounce can tomato sauce, 1 15 ounce can diced tomatoes, 1 15 ounce can kidney beans, 1 15 ounce can black beans, 1 tablespoon baking cocoa, 1/2 teaspoon black pepper, ½ teaspoon salt and more to taste, 1/2 teaspoon chili powder, 1/2 teaspoon oregano, 1/8 teaspoon cayenne pepper
• Once lentils are ready, add additional liquid as desired. I prefer this chili on the thicker side but feel free to add additional veggie broth if you want it a little more soupy.
• Remove from heat, serve with your favorite toppings and ENJOY!

Video

Notes

Beans: I used a can of black beans and a can of kidney beans but really you can use 2 (15oz) cans of whatever beans you’d prefer.

Lentils: I recommend using brown or green lentils for this recipe. If you’d like to use red lentils, just know that it will not need to cook as long. I haven’t tried this recipe with split red lentils but my guess is that it would only need to simmer for about 10 minutes.

Nutrition

Calories: 380kcal | Carbohydrates: 66g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1038mg | Potassium: 1299mg | Fiber: 25g | Sugar: 7g | Vitamin A: 753IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 8mg

The post Lentil Chili appeared first on Food with Feeling.

This acorn squash soup recipe is an easy and comforting dish that’s made with simple fall ingredients. For the most incredible flavor, we’re using roasted acorn squash because it caramelizes and intensifies the natural sweetness and flavor.

With little effort and in just about 45 minutes, you will have a tasty, veggie-packed meal that the whole family will love.

Why you’ll love this recipe

• Super hearty. This soup recipe is incredibly delicious, comforting, and filling. You will definitely leave the table satisfied!
• Healthy. This is loaded with wholesome ingredients that keep you satisfied while nourishing your body. Did you know that acorn squash is the healthiest of all of the squash varieties?!
• So delicious. It’s so creamy, perfectly spiced and simply soul-warming. Perfect for this time of year!

Ingredients needed

This acorn soup recipe is made with minimal ingredients, most of which, you likely have in your kitchen. It’s the creamiest, coziest dish, perfect for cool fall or winter nights. Here are the ingredients needed:

• Acorn squash. Choose an acorn squash that is heavy for its size and has smooth, dull skin, and no soft spots. A good mix between green and orange coloring is desired. Avoid one that has shiny skin, which may indicate it was picked before full maturity.
• Other vegetables. A combination of onion, carrots, celery and garlic gives this soup plenty of heartiness, flavor and nutrients.
• Spices and herbs. To make this soup super flavorful, you’ll need dried sage, onion powder, fresh ginger, fresh parsley and salt and pepper to taste.
• Vegetable broth. We recommend using a low sodium veggie broth, so that you can control the amount of salt you like in the soup.
• Milk. I typically use a thick oat milk but really any kind of milk would work well here.

How to make this recipe

Making this nutrient-rich acorn squash soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes very little effort to throw together. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Roast the squash. Preheat oven to 350 degrees F. Slice the acorn squash in strips (see picture above) and place them on a greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
2. Sauté onion & garlic. In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let it cook for an additional minute.
3. Simmer the soup. Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
4. Add squash & milk. Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard. Add the squash and the milk into the soup and gently stir to combine.
5. Blend soup. Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
6. Serve & enjoy! Season with additional salt and pepper, as desired, and top with cashew cream sauce.

Frequently asked questions

Serving suggestions

There is nothing quite like some crusty warm bread for dunking in this soup! Add some softened butter on some warmed bread and go to town. Otherwise, some homemade croutons (or store-bought) topping this soup would also be nice.

As far as other sides go, a sandwich or grilled cheese would be delicious. To keep things on the light side, try a fresh green salad.

Storage recommendations

• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
• To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
• To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Roasted Acorn Squash Soup

This Acorn Squash Soup is simple to make and comes together all in one pot! So filling and comforting.

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 259kcal

Author Brita Britnell

Ingredients

• 1 acorn squash medium
• ½ white onion chopped
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 4 carrots peeled and chopped
• 3 stalks of celery chopped
• 2 teaspoons dried sage
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 teaspoons fresh ginger grated
• 4 cups veggie broth
• ½ cup loosely packed parsley chopped
• 1 1/2- 2 cups milk plant based as desired
• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees F.
• Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
  1 acorn squash, Salt and pepper to taste
• In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
  1/2 white onion, 1 tablespoon olive oil, 4 cloves garlic
• Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
  4 carrots, 3 stalks of celery, 2 teaspoons dried sage, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 2 teaspoons fresh ginger, 4 cups veggie broth, 1/2 cup loosely packed parsley
• Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.
• Add the squash and the milk into the soup and gently stir to combine.
  1 1/2- 2 cups milk
• Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
• Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!

Notes

• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
• To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
• To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

Nutrition

Calories: 259kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 135mg | Potassium: 984mg | Fiber: 5g | Sugar: 15g | Vitamin A: 11582IU | Vitamin C: 28mg | Calcium: 342mg | Iron: 2mg

The post Roasted Acorn Squash Soup appeared first on Food with Feeling.

Need more vegetarian soups? Try Vegan Corn Chowder, Hearty Lentil Soup, Coconut Tofu Soup, Loaded Vegetarian Chili and this amazing French Onion Soup!

If you LOVE my White Bean & Kale Soup as much as we do, hen you’re going to LOVE gnocchi soup recipe! It’s quite simple to make and very easily customizable based on your preferences!

Ingredients needed

This good-for-you white bean kale soup is full of nutrients and cozy flavors that you’ll love all season long. Here’s what you’ll need to make it:

• Olive oil or butter.
• Vegetables. This soup recipe includes a hearty dose of nourishing veggies! We’re using garlic, yellow onion, carrots, and kale (spinach would also be delicious). Other veggies would also be nice including celery and tomatoes.
• Seasonings. Aside from all of the flavor that the roasted garlic gives this soup, we’re adding in fresh herbs including fennel seeds, fresh parsley (fresh basil or fresh thyme would also be nice), a bay leaf, lemon juice, and salt & pepper. 
• Broth. To keep this soup vegan friendly, the base of this soup is vegetable broth. I suggest using low-sodium broth, so you’re able to control the saltiness of the soup.
• Beans. I typically use great northern beans in this recipe, but feel free to use cannellini beans or navy beans.
• Gnocchi. You can use store-bought gnocchi or homemade gnocchi!

How to make it

This comes together similar to other soups but let’s go over the basics! Skip to the recipe card for the printable version! Here are the steps with photos to follow along.

Step 1. Roast your garlic. Cut of the tops and drizzle the garlic with olive oil. Wrap in foil and roast for an hour.

Step 2. Saute the veggies. In a large pot, saute the onion and carrot and then add in the spices.

Step 3. Simmer. Stir in the broth, beans, herbs, bay leaf, and bring to a boil.

Step 4. Finish it off. Stir in the roasted garlic and then blend about 1/3 of the soup to get it creamy. Add in the kale and gnocchi and simmer. Enjoy!

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White Bean and Kale Soup

This White Bean & Kale GnocchiSoup is a hearty blend of vegetables and beans, simmered together in a savory broth. A warm, cozy, satisfying meal that's perfect to enjoy during the winter season!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 medium servings

Calories 325kcal

Author Brita Britnell

Ingredients

• 2 heads garlic
• 2 tablespoons olive oil
• 1 medium yellow or sweet onion finely diced
• 1 large carrot finely diced
• 1 teaspoon salt
• Black pepper to taste
• ½ teaspoon fennel seeds crushed
• 4 cups veggie broth
• 2 15 ounce cans white beans drained and rinsed, about 3 cups*
• ¼ cup fresh parsley finely chopped (3 fresh sage leaves also work nicely!)
• 1 bay leaf
• 1 pound potato gnocchi
• 3 cups chopped kale, packed about ½ of a bunch
• 1.5 tablespoons lemon juice

Instructions

• Preheat the oven to 400 degrees F. 
• Prep the garlic by peeling off the outer layer of skin but leaving all of the cloves attached to the base. Cut the top off (about ½ an inch) and drizzle with about a teaspoon of olive oil and rub it in. Wrap the garlic in tin foil and bake in the oven for 45-55 minutes or until the garlic is soft and easily squeezes out.
  2 heads garlic
• Heat the olive oil in a large pot over medium heat and sauté the onion and carrot for 5 minutes. Stir in the salt, pepper, and fennel seeds and cook for 1 additional minute.
  2 tablespoons olive oil, 1 medium yellow or sweet onion, 1 large carrot, 1 teaspoon salt, Black pepper, ½ teaspoon fennel seeds
• Stir in the broth, beans, herbs, bay leaf, and bring to a boil. Lower the heat to a gentle simmer and let cook uncovered for 5 minutes.
  4 cups veggie broth, 2 15 ounce cans white beans, ¼ cup fresh parsley, 1 bay leaf
• Remove the bay leaf and add in the roasted garlic (squeeze out the cloves, leaving any skin behind). This step is optional but highly recommended: using a blender or immersion blender, blend about 1/3 of the soup to give it a nice creamy consistency.
• Stir in the kale and gnocchi and cook for a 8 more minutes until the kale is fully wilted. Stir in the lemon juice and ENJOY!
  1 pound potato gnocchi, 3 cups chopped kale, packed, 1.5 tablespoons lemon juice

Notes

*I usually use great northern beans.

Nutrition

Calories: 325kcal | Carbohydrates: 57g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 998mg | Potassium: 301mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4901IU | Vitamin C: 31mg | Calcium: 120mg | Iron: 5mg

The post White Bean & Kale Gnocchi Soup appeared first on Food with Feeling.

Why you should make this recipe

• Nutritious: Loaded with fiber, protein, antioxidants, vitamins, and minerals; this tofu soup is so good for you.
• Quick and easy: Making this vegetarian tofu soup is quite easy to make and can be on the table in less than 30 minutes.
• So tasty: The blend of tofu and mushrooms in a broth made with coconut milk, red curry paste, soy sauce and lime juice really makes this soup something special.

How to make this recipe

Other than being incredibly delicious, we love that everything is cooked in one large pot for less cleanup. There are no fancy steps or special culinary techniques involved. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Sauté ginger + garlic. In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and saute for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
2. Simmer the broth. Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
3. Add the mushrooms + tofu. Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
4. Finish with lime juice. Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
5. Serve. Divide into bowls, top with green onion and cilantro and enjoy!

Storage recommendations

• In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
• To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave. 

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Coconut Tofu Soup

Nourishing Coconut Tofu Soup is a mix of ginger, garlic, lemongrass, mushrooms and tofu, all simmered together in a savory broth. An easy, healthy meal that’s full of flavor and ready in less than 30 minutes!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 serves 4

Calories 393kcal

Author Brita Britnell

Ingredients

• 1 tablespoon coconut oil
• 1 inch fresh ginger peeled and grated
• 3 cloves garlic minced
• 1 tablespoon red curry paste
• 6 cups vegetable broth or other broth as desired
• 1 tablespoon maple syrup
• 1 stalk of lemongrass remove the brown outer leaves and cut into 3 long chunks as seen in the video*
• ¼ cup soy sauce
• 8 ounces shiitake mushrooms
• 2 15- ounce cans of coconut milk*
• 1 block of firm or extra firm tofu pressed and cut into bite sized pieces
• 3 tablespoons lime juice
• Cilantro and green onion for serving

Instructions

• In a large pot over medium heat, melt the coconut oil. Add in the ginger and garlic and cook for 2 minutes. Stir in the curry paste and cook for 1 additional minute.
  1 tablespoon coconut oil, 1 inch fresh ginger, 3 cloves garlic, 1 tablespoon red curry paste
• Mix in the broth, maple syrup, lemongrass and soy sauce. Bring to a boil and lower to a simmer. Cook for 10 minutes.
  6 cups vegetable broth, 1 tablespoon maple syrup, 1 stalk of lemongrass, ¼ cup soy sauce
• Mix in the mushrooms, coconut milk, and tofu. Bring back to a simmer and cook for 3 minutes.
  8 ounces shiitake mushrooms, 2 15- ounce cans of coconut milk*, 1 block of firm or extra firm tofu
• Remove from the heat and stir in the lime juice. Remove the lemongrass stalks and discard.
  3 tablespoons lime juice
• Serve topped with green onion and cilantro and enjoy!
  Cilantro and green onion for serving

Video

Notes

Lemongrass – You can also use 1 tablespoon of lemongrass pasta as needed.

Coconut milk – I like full fat coconut milk in this recipe, but you can also use lite coconut milk.

Storage:

• In the fridge. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Simply reheat in the microwave or on the stovetop.
• To freeze. Allow the soup to cool completely before placing it into airtight, freezer-friendly bags or containers. Place in the freezer for up to 3 months. To reheat, simply allow the soup to thaw in the refrigerator before re-heating on the stovetop or in the microwave.

Nutrition

Calories: 393kcal | Carbohydrates: 21g | Protein: 13g | Fat: 32g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2305mg | Potassium: 670mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1347IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 6mg

The post Coconut Tofu Soup appeared first on Food with Feeling.

This vegan coconut curry recipe is one of our favorite dishes to make. It is full of flavor, pretty quick to put together and can be made in one pan. We love this served over coconut rice, but it can easily be enjoyed with whatever vegetables and/or grains you have on hand.

It’s loaded with pantry staples like canned coconut milk, lentils and canned crushed tomatoes. The coconut milk gives this dish a bit of sweetness and the cumin and turmeric bring a bit of warmth. So good!

Why you should make this curry recipe

• It’s healthy. This dish is filled with plenty of vegetables and lentils, which are a great source of plant-based protein, especially important for vegan and vegetarian diets. Plus, this recipe is full of fiber, vitamin B, iron, folate, and other nutrients. 
• It’s budget-friendly.  Most all of the ingredients in this easy curry are pantry staples and very inexpensive. This makes 6 servings, so it’s a great Meatless Monday dinner or meal to serve to a large family. 
• Delicious and flavorful. The flavors in this lentil curry recipe come from the earthy turmeric, warm cumin and the ginger adds a peppery, pungent flavor that is both sweet and savory. So delicious!

Ingredients in this easy coconut curry

This Thai lentil curry is made with wholesome, everyday ingredients. It’s the creamiest, coziest meal, perfect for cool fall or winter nights. Here are the ingredients needed:

• Coconut oil. For sautéing the onion and garlic and heating up the spices.
• Onion + Garlic. Provides lovely savory flavor.
• Spices. You’ll need cumin, ground coriander, turmeric, ginger paste (or fresh ginger) and sea salt. This blend of spices adds the perfect warm and cozy flavor. Feel free to add a dash of cayenne pepper, if you like spicy. It might be funny to have a curry without curry powder or red curry paste but I love how this is balanced out!
• Crushed tomatoes. They add liquid and great flavor to the curry. 
• Coconut milk. This adds a slight sweetness that complements the warm spices perfectly. You can use light coconut milk, but we prefer full fat because it gives the dish such a lovely creaminess.
• Red lentils. Red lentils cook quickly and get somewhat mushy, which is perfect to make a thick and creamy curry.
• Water. 3 cups of water give this the perfect consistency.
• Bell pepper and peas. For an extra boost of veggie goodness. Carrots, and sweet potato would also be DELICIOUS in this!
• Coconut rice. The rice is optional, but such a delicious pairing. We highly recommend giving it a try!
• OPTIONAL: tofu or chickpeas would be a great addition to this recipe for some added protein!

How to make Coconut Curry

1. Sauté onion, garlic and spices. In a large skillet, heat the coconut oil over medium heat. Once hot, add the onion, garlic, cumin, coriander, turmeric and salt. Cook for 5 minutes.
2. Add tomatoes, ginger and water. Stir in the crushed tomatoes, ginger, and water. Cook for 5 additional minutes or until the mixture is heated through and just beginning to show steam.
3. Add lentils and simmer. Mix in the lentils and bring to a boil. Reduce the heat and let simmer gently for 30 minutes or until the lentils are soft and nearly cooked through.

4. Add the coconut milk, pepper and peas. Stir in the coconut milk, bell pepper, and frozen peas. Continue to simmer for 5-8 minutes or until the bell pepper is softened.
5. Serve. Remove from heat and enjoy over the coconut rice (or brown rice) with a sprinkle of cilantro!

To make the coconut rice:

1. In a medium saucepan, combine all of the ingredients EXCEPT the rice. Heat over medium high heat until the liquid just begins to show steam.
2. Mix in the rice and bring to a boil. Reduce the heat to a gentle simmer, cover, and let cook for 15-20 minutes or until the liquid is absorbed and the rice is tender. Stir often to avoid sticking.

Serving suggestions

This lentil curry is delicious on its own, but we also love serving it with:

• Basmati rice, jasmine rice, or the wonderful coconut rice, included in this recipe
• Cauliflower rice for a low carb, lower calorie option
• Naan or crusty bread for dipping

Storage recommendations

• To store. Store any leftovers in the refrigerator for up to 4 days in an airtight container.
• To freeze. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.

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Coconut Lentil Curry with Coconut Rice

Cozy and nourishing Coconut Lentil Curry with warming spices, creamy coconut milk and a boost of veggies from onion, tomatoes, bell pepper and peas. This flavorful recipe is packed with plant-based protein and fiber for the perfect, satisfying meal!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 serves 6

Calories 648kcal

Author Brita Britnell

Ingredients

For the lentil curry:

• 2 tablespoons coconut oil
• 3 cloves garlic minced
• small yellow onion finely diced
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 2 teaspoons fine sea salt
• 1 28- ounce can of crushed tomatoes
• 1 ½ tablespoons ginger paste or grated fresh ginger
• 1 15- ounce can coconut milk
• 1 cup dried lentils I used red but brown or green would also work well!
• 3 cups water
• 1 bell pepper thinly sliced
• 1 cup frozen peas

For the coconut rice:

• 15 ounce can of lite coconut milk
• 1 ¼ cups water
• ½ teaspoon salt
• optional: 1/2 teaspoon of sugar
• 1 ½ cups of long grain rice I like jasmine or basmati in this recipe.

Instructions

To make the lentil curry:

• In a large skillet, heat the coconut oil over medium heat. Once hot, add in the garlic, onion, cumin, coriander,  turmeric and salt. Cook for 5 minutes.
• Stir in the crushed tomatoes, ginger, and water. Cook for 5 additional minutes or until the mixture is heated through and just beginning to show steam.
• Mix in the lentils and bring to a boil. Reduce the heat and let simmer gently for 30 minutes or until the lentils are soft and nearly cooked through. Be sure to stir during the cooking process to ensure that everything is cooking properly and the lentils aren’t sticking to the pot at all.
• Stir in the coconut milk, bell pepper, and frozen peas. Continue to simmer for 5-8 minutes or until the bell pepper is softened.
• Remove from heat and serve over the coconut rice!

To make the coconut rice:

• In a medium saucepan, combine all of the ingredients EXCEPT the rice. Heat over medium high heat until the liquid just begins to show steam.
• Mix in the rice and bring to a boil. Reduce the heat to a gentle simmer, cover, and let cook for 15-20 minutes or until the liquid is absorbed and the rice is tender. Stir often to avoid sticking.
• ENJOY!

Video

Notes

• To store. Store any leftovers in the refrigerator for up to 4 days in an airtight container.
• To freeze. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.

Nutrition

Calories: 648kcal | Carbohydrates: 82g | Protein: 19g | Fat: 29g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1230mg | Potassium: 1130mg | Fiber: 18g | Sugar: 11g | Vitamin A: 925IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 7mg

The post Easy Coconut Curry appeared first on Food with Feeling.

I’m partnering today with Duda Farm Fresh Foods for today’s post! I’m using their farm fresh Sweet Corn today to make this super simple and DELICIOUS Corn Chowder. I’ve made variations of this chowder for 10 years now and I am absolutely obsessed with it. Dandy’s corn is so fresh and sweet- I always end up eating a good bit of it raw before it even makes it into the soup :)

Truly one of the best things about summer is ALL of the fresh fruits and vegetables abundantly available. I love it so much and corn is most certainly the BEST!

This soup is a classic case of “it isn’t the prettiest dish on the interwebs but it SURE is tasty!”. I attribute the tastiness mostly to the SWEET sweet corn. During the summer, I find myself putting sweet corn on ALL the things. I can’t get enough of it. During the winter, I still eat a decent amount of corn but it’s from a can and simply not as good as the stuff you can get right now. Moral of the story: savor all the summer veggies while you still can!

I also really like this soup because it’s super easy to make. Throw some stuff in a pot, cook for a few minutes. Throw some more stuff in the pot, cook for a few minutes. Throw a few more stuff in there, finish cooking. Eat. <<<<my kind of meal! I really wanted a creamy soup so I blended up a bit of the soup using my immersion blender. However, you could skip this part if you’re okay with a chunkier, slightly less creamy soup.

I’ve tried it both ways and both ways are delicious!

Ingredients in this simple Corn Chowder:

• Fresh Sweet Corn
• Zucchini
• Bell pepper
• Potato
• Celery
• Carrots
• Broth
• Herbs
• Cream

As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from my blog.

Thanks again to Dandy for sponsoring this post! And thank you for supporting the brands that make my blog possible.

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Vegan Corn Chowder

Simple and delicious VEGAN Corn Chowder!

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories

Author Brita Britnell

Ingredients

• 1 bell pepper I used red for color and sweetness, finely chopped
• 1 large sweet onion finely chopped
• 2 large carrots finely chopped
• 2 ribs of celery thinly sliced
• 1 tablespoon of olive oil
• 5 cups of vegetable broth I use this vegetable broth base and love it
• 3 small golden potatoes mine equaled about 2/3 of a pound, peeled (optional) chopped into small cubes
• 4 sprigs of thyme
• 6 medium ears of Dandy Sweet Corn removed from the cob
• 1 medium zucchini finely chopped
• 1 13.5 oz can of coconut milk I used full fat but you could use light or even something like Silk coconut milk
• 1 teaspoon of salt
• freshly ground black pepper to taste

Instructions

• In a large pot over medium heat, heat 1 tablespoon of the olive oil. Add in the bell pepper, onion, carrots, and celery. Saute the veggies for 8-10 minutes or until the onion starts to turn translucent.
• Add in the broth, potatoes, and thyme sprigs. Bring to a gentle simmer and cook, covered, for about 15 minutes or until the potatoes are just tender.
• Add in the corn and zucchini and simmer, uncovered, for an additional 10 minutes. Remove the thyme sprigs.
• Optional: transfer 2 cups of the mixture to a food processor or blender (or you can also use an immersion blender) and blend until creamy. Return to pot with remaining soup. You can also do this with an immersion blender like I did in the video.
• Add in the coconut milk, salt and pepper, and stir. Top with fresh herbs and chives (optional) and ENJOY!!

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