Sweet Pepper–Coconut Corn Chowder
This Sweet Pepper–Coconut Corn Chowder is a vibrant and hearty plant-based dish that brings together the natural sweetness of red bell peppers and corn with the creamy, tropical essence of coconut milk.
Indulge in a comforting tlalpeño soup, a delicious and authentic Mexican dish brimming with fresh ingredients such as carrots, zucchini, and chickpeas in a tomato sauce base with a hint of chipotle pepper. Serve with avocado, lime, and fresh cilantro for a culinary symphony.
Cavolo Nero: Kale and White Bean Soup
This oil-free recipe is based on the classic Italian beans and greens soup. Its name comes from the dark cavolo nero kale (a.k.a. Tuscan, lacinato, or dinosaur kale), but you can use any greens you like.
Indulge in the wholesome, cozy goodness of our plant-based Cream of Broccoli Soup. The hint of cooked potato and optional plant-based milk give it a rich and creamy texture while the fresh herbs and nutritional yeast offer a savory flavor. Finally, the splash of fresh lemon juice and the pepper garnish add a touch of zest and warmth.
Autumn months bring forth cooling temperatures and a desire for thick, warm, satisfying soups. This split pea soup highlights the root vegetables of fall.
This recipe is a vegetable version of the classic red pozole, enriched with mushrooms and authentic flavors. Every spoonful highlights the rich Mexican culinary experience.
Dive into this hearty, flavor-packed dish. This chili promises to tantalize your taste buds with its bold layers of flavor and just the right amount of spice. It gets even more incredible with time, making it a superb leftover option.
This soul-warming, flavor-packed soup will leave you craving every spoonful. It combines the creamy richness of red lentils with the exotic allure of aromatic curry spices, resulting in a delightful blend of textures and tastes that are both satisfying and nutritious.
Comforting Chickpea Noodle Soup
This plant-based chicken noodle soup is soothing, nourishing, and ready in 30 minutes. Enjoy this yummy comfort food when you are not feeling well or want to warm up on a cold day.
This alternative to red chili has a southwestern flair and is chock-full of vegetables and beans. It’s a true crowd-pleaser!
Vegan Instant Pot Jackfruit White Bean Chili
The combination of jackfruit and great northern beans gives this white chili the perfect texture. Seasoned with mild ancho chili powder, green chilies, and ground cumin, it has layers of complex flavors without being overpowering.
Porcini mushrooms add an earthy richness to any dish—they’re well worth the extra cost. If you can’t find cremini mushrooms, use button mushrooms instead.
Comfort in a bowl. You can serve it as a rustic soup with the veggies intact or a more refined blended soup with a creamier texture.
Whole Food, Plant-Based Carrot Ginger Soup
This flavorful Carrot Ginger Soup is creamy with a nice touch of zing, thanks to the ginger. It is a perfect dish to make in large batches and eat all week or freeze some for later.
Carrots aren’t just nutritional powerhouses. They’re also incredibly versatile and delicious. In this soup, they’re perfectly complemented by the warm blend of cumin, smoked paprika, cinnamon, and nutmeg.
Japchae is a popular Korean dish characterized by sweet potato noodles and a mixture of vegetables. It’s often consumed at celebrations, and as you’ll see with this recipe, it can come together really quickly!
When I'm in the Dominican Republic, this is one of my favorite stews to make. Chapea tastes different in each house-some like it with chayote squash instead of butternut squash (pumpkin); others add broccoli or green plantains and skip the carrots.
This soup brings together several vivid and dynamic flavors. The pineapple will remind you of tropical destinations, and the lime adds that touch of acidity, but there’s also a more mild sweetness to support and balance them out.
Moroccan Spiced Vegetable Stew
This stew has a bold, warm flavor thanks to the blend of Moroccan-style spices. Serve it with a grain or bread on a cold evening.
It’s a good idea to make big batches of this dish—it’s one of those soups where everyone goes back for seconds, thirds, and yes, sometimes fourths. If you don’t have kale on hand, use collard greens or spinach.
Delicious Sweet Potato, Black Bean, and Collard Soup
The curry powder and cumin give this soup a deep, rich flavor that works really well with the sweetness of the pepper.
The ingredient list for this soup may look long, but the soup comes together quickly and is full of delicious, comforting flavors.
This versatile, hearty soup is delicious on its own or with bread for dipping. Fresh dill really makes the flavors pop in this recipe.
