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Trio of Three Autumn Soups
It's officially Soup Season & trust us, you'll want these 3 vegan soups on your menu all winter long! We used our Vitamix to blend them to creamy perfection and then added lots of crunchy garnishes to bring them over the top. -@thefeedfeed

Recipe

Prep time 15mins
Cook time 30mins
Yield: Serves or Makes 3-4 servings
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Butternut Squash Apple Soup

ingredients

  • 4 cups butternut squash, large dice
  • 3/4 cup carrot, large diced
  • 2 granny smith apple, chopped powder
  • 11/2 cups vegetable broth
  • 1 teaspoon kosher salt (adjust according to the type of salt you use)
  • 1/2 teaspoon teaspoon cinnamon
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon cracked pepper
  • 3/4 teaspoon yellow curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 cup coconut milk
  • 2 teaspoon maple syrup
  • Pumpkin Seeds, for garnish
  • Microgreens, for garnish
  • Edible flowers, for garnish

Method

  • Step 1

    In a heavy bottomed pot, add the squash, carrots, apple, broth, salt, pepper, cinnamon,cayenne, curry powder, and turmeric and bring to a boil.

  • Step 2

    Reduce heat to medium, cover and let simmer for 25-30 minutes until the squash and carrots have fully cooked.

  • Step 3

    Turn heat off and add coconut milk, cracked pepper and maple syrup.

  • Step 4

    Let the soup cool for 10 mins and then add it to a Vitamix blender and blend until completely smooth. Add to the pureed soup back to the pot and heat up before serving.

  • Step 5

    Garnish with pumpkin seeds, micro greens and edible flowers.

Broccoli and Fennel Soup

ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 cups chopped fennel (white bulb only)
  • 4 cups broccoli florets
  • 3 cups vegetable stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked pepper
  • 1/2 cup cashews, soaked
  • 2 tablespoons lemon juice
  • 2 cups chopped kale, stems removed
  • Microgreens for garnish
  • Toasted pecans for garnish

Method

  • Step 1

    Heat oil in a heavy bottom pot and add onion and garlic, saute for 5 minutes. Add fennel and saute for 4 minutes.

  • Step 2

    Add broccoli, vegetable stock, salt and pepper. Bring to a simmer and cook covered for 10 minutes until broccoli is cooked.

  • Step 3

    Add in the kale, cashews, lemon juice and simmer for 5 minutes, remove from heat and blend in a Vitamix until smooth. Strain through a mesh strainer and return to pot and heat up before serving.

  • Step 4

    Garnish with micro greens and pecans, serve.

Purple Sweet Potato Soup

ingredients

  • 11/2 pounds purple sweet potatoes, peeled and chopped into 2 inch pieces
  • 2 shallots, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 5 cups vegetable stock
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked pepper
  • Coconut milk to drizzle on top for garnish

Method

  • Step 1

    Heat oil in a heavy bottom pot add shallots and saute for 5 minutes on medium heat. Add purple sweet potatoes, vegetable stock, smoked paprika, pepper and salt. Cover and cook for 20 minutes until the potatoes have fully cooked through.

  • Step 2

    Turn of heat and let cool for 10 minutes. Transfer soup to a Vitamix blender and puree until smooth. Return soup to the pot over medium-low heat, add vinegar and mix well.

  • Step 3

    Garnish with coconut milk and serve.