In honor of this chilly weather I wanted to share 3 simple and easy one-pot soup recipes. All 3 recipes are vegan and can be made gluten-free by substitutions.
Made with delicious orzo pasta, tomatoes, white beans, spinach, and italian seasoning. This soup is vegan and can be made gluten-free.
Creamy White Bean & Spinach Soup
- Servings: 4
Made with orzo pasta, white beans, and Italian seasoning.
Ingredients
- 1 medium white onion, chopped into bite size pieces
- 3 cloves of garlic, minced
- 3 medium carrots, peeled, and cut into bite size pieces.
- 4 celery stalks, trimmed, and cut into bite size pieces.
- ¼ cup dairy-free butter, substitute with olive oil
- 1/4 cup all-purpose flour, substitute for gluten-free flour.
- 2 cans of Great Northern Beans (15 ounces)
- 1 cup orzo pasta, substitute for gluten-free pasta.
- 4 cups vegetable broth
- 2 cups unsweetened dairy-free milk
- ¼ cup nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp Italian seasoning
- ½ medium lemon, seeded and juiced
- 4 cups fresh spinach
Directions
- Heat a large pot with butter over medium heat and cook the onion, carrot, celery until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the flour and mix. Pour the vegetable broth,salt, pepper, and Italian seasoning, stirring frequently until the soup comes to a boil.
- Add the orzo pasta and cook until tender, about 5 minutes. Add the white beans, lemon juice, dairy-free milk, nutritional yeast, and spinach, stirring constantly until combined. Remove the pot from the heat.
- Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.
- Divide into soup bowls and serve.
- Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Flavorful and spicy tortilla soup. Made with black beans, chipotles and tomatoes. This is simple, easy, and makes for great leftovers.
Tortilla Soup
- Servings: 4
Made with black beans, chipotles and tomatoes.
Ingredients
- 1 large white onion, chopped
- 1 Tbsp neutral oil, I used avocado
- 3 cloves garlic, minced
- 1/2 medium jalapeno, chopped, add more for a spicier soup.
- 1/4 cup chiles chipotles, chopped, from a can
- 2 cups corn, frozen
- 2 cans of diced tomatoes
- 2 cans (15 ounces) black beans, rinsed and drained.
- 1 1/2 cups green lentils, cooked according to the back of the package.
- 4 cups vegetable broth
- 1 small lime, juiced
- 1 Tbsp chili powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/2 tsp pepper
Garnish
- Seasoned tortilla strips, gluten-free
- Jalapeno
- Fresh cilantro
- Sour Cream, dairy-free
- Cheese, dairy-free
Directions
- Heat a large pot with oil over medium heat and cook the onion, until soft, about 3 minutes. Add the chipotles, japleano, garlic, salt, pepper, and cook for 2-3 minutes.
- Add the corn, tomatoes, beans, lentils, vegetable broth, lime juice, chili powder, and cumin powder, stirring frequently until the soup comes to a boil.
- Simmer for 15 minutes. Immediately remove the pot from the heat.
- Taste soup and add additional seasoning (salt, pepper, or chili powder) if needed.
- Divide into soup bowls and serve. Top with your favorite garnishes.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
Creamy and comforting cheddar soup. Made with tender broccoli, carrots, and celery. This is the perfect recipe to make for lunch or dinner.
Broccoli Cheddar Soup
- Servings: 4
Made with tender broccoli, cheddar, and carrots.
Ingredients
- Ingredients
- 1 medium white onion, chopped into small pieces
- 4 medium carrots, peeled, and shredded with a cheese grater.
- 3 to 4 celery stalks, trimmed, and cut into small pieces.
- 2 tsp garlic powder
- 1/4 cup dairy-free butter
- 1/3 cup all-purpose flour, substitute for gluten-free flour.
- 3 cups vegetable broth
- 1 cup of unsweetened dairy-free milk
- 3 cup dairy-free cheddar cheese, gluten-free
- 5 cups broccoli, chopped into bite size pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
Directions
- Heat a large pot with butter over medium heat and cook the onion, carrot, and celery until soft and translucent, about 4 minutes. Add the garlic powder, salt, broccoli and cook for 1-2 minutes.
- Add the flour to the vegetables and mix. Pour the vegetable broth, pepper, and paprika, stirring frequently until the soup comes to a boil.
- Add the milk and cheese, stirring until the cheese has melted.
- Simmer for 10 minutes until the broccoli is tender. Immediately remove the pot from the heat.
- Taste soup and add additional seasoning (salt, pepper, or paprika) if needed. As the soup cools it will get thicker. If you want a even thicker soup add additional cheese and broccoli.
- Divide into soup bowls and serve. Top with your favorite garnishes.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.