Category Archives: soup

Vegan, Gluten-Free Cauliflower/Celery Root Mash is Like Mashed Potatoes, Only Better

Winter is a wonderful time for this nourishing dish. It’s creamy and filling, like mashed potatoes, but much yummier and more nutritious! Brewer’s yeast, cauliflower, and celery root are packed with vitamins, and the flavor is slightly sweet, with a bit of a tang.

You’ll be scooping this mash out of your blender or food processor for little tastes before you can even pour it into a bowl. And it’s so simple and inexpensive to make, with only seven ingredients.

INGREDIENTS

1 head cauliflower (about 2 pounds), cut into florets
1 celery root (celeriac) (about 1 pound), cut into one-inch chunks
1/2 cup vegetable broth or water
3-4 cloves garlic, minced
4 tablespoons olive oil
salt and pepper to taste
2 tablespoons nutritional (brewer’s) yeast

OPTIONAL GARNISHES

Drizzle of olive oi
chopped thyme

DIRECTIONS

Peel the celery root and either compost the skin or save it for stock. Chop into one-inch chunks and set aside. Mince 2-4 cloves of garlic, and chop the cauliflower head into bite-sized florets. Place these ingredients into a large frying pan with two tablespoons of olive oil. Fry on medium heat setting for approximately ten minutes.

Add 1/2 cup vegetable broth or water and turn down the heat. Cover the pan and simmer for approximately 20-30 minutes until the celery root and cauliflower are tender. Check occasionally to make sure there is enough liquid. Add more if necessary. Remove pan from stovetop and allow its contents to cool for a few minutes.

Pour the mixture into a blender or food processor. Add salt and pepper to taste, nutritional yeast, and a tiny bit more vegetable broth or water. Blend until nice and creamy.

Transfer the contents into a large bowl. Add two tablespoons of olive oil and stir. Garnish with bits of chopped thyme. Eat this concoction warm, and you’ll be in heaven. You can add a bit more olive oil or Earth Balance to the top for additional richness. This mash is also great as a cold dip with gluten-free bread, crackers, carrot sticks, avocado slices, etc. It’s so versatile! Feel free to experiment.

Serves four people. Everyone will rave about this yummy side dish. It keeps well in the refrigerator for 3-4 days and tastes just as great reheated as it did on the first day. You’ll never go back to plain mashed potatoes or look at cauliflower in the same way again. Or celery root, for that matter. We just love this dish, and feel confident that you will, as well.

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Easy Coconut Ginger Lime Soup – Vegan, Gluten-Free and Includes Instant Pot Directions

This recipe for easy Thai-inspired coconut ginger lime soup came about almost as an afterthought. We’ve been sick here in the HGFV household, and so we have been drinking a lot of cold-killing Brahmastra juice. Which means that we have a lot of fresh ginger around.

A few days ago, thinking about what to do with all of this fresh ginger (we had nearly two pounds of it!), I suddenly got a hankering for a Thai-type coconut lime ginger soup.

That’s a whole lot of fresh ginger!
fresh ginger

I was also still super-sick, so it had to not only satisfy my hankering, but be so easy to make that it would almost make itself.

That’s when I realized that I had an open container of So Delicious organic unsweetened coconut milk ‘beverage’ in the fridge, and my already fevered brain went full speed at a feverish pitch. I already had limes and, of course ginger.

So Delicious Coconut Milk Beverage
so delicous coconut milk beverage

A bit of vegetable broth, a dash of salt, and a handful of fresh cilantro, and we were in business!

Now, I like to experiment, and I am always prepared for my experiments to turn out less than ideal (read as “awful”). To be perfectly honest, I didn’t really have much hope for this, because I know that authentic Thai soups use full-fat coconut milk or coconut cream, often use kaffir lime, and lemongrass. Plus, it’s coconut milk beverage for goodness sake, how good could it turn out? Yeah, I was pretty sure it was going to turn out awful.

But I didn’t care, it was an experiment. Plus, I still (almost) always will eat my own experiments, I just wont inflict them on others. :~)

So I took two cups of the So Delicious coconut milk beverage, and two cups of vegetable broth, added about four inches of the ginger root, peeled and cut in strips, and a handful of fresh cilantro leaves, and chucked them all in my Instant Pot with a dash of salt (don’t worry, I include stove-top instructions below too :~) ). When it was done cooking (see instructions below) I squeezed the juice of a lime into it, stirred it, and tasted it.

Holy cow! I think this stuff tastes pretty good!

But the real test was my guy. He’s kind, but will also let me know if he doesn’t like something (pretty much the best combination an experimenting cook can have in a guy!)

He took a sip and said, and I quote:

“Superb!”

With that stamp of approval I present to you, without further ado, the recipe and instructions for this delicious (and very low calorie! The coconut milk beverage has only 45 calories per cup, and the broth only 15 calories per cup!) Thai-inspired coconut ginger lime soup!

Easy Coconut Ginger Lime Soup

Ingredients

2 cups unsweetened coconut milk beverage (the kind in a box, not in a can, that’s something different!)
2 cups vegetable broth (we really like the Imagine “No Chicken” broth)
4 inches of fresh ginger, peeled and cut into 1/8-inch strips
Handful of fresh cilantro leaves
Dash salt
Juice of 1 fresh lime

Stove Top Directions (See below for Instant Pot directions)

Put coconut milk beverage, broth, ginger, cilantro, and salt in a sauce pan. Bring to a low boil, lower heat, and simmer for 20 minutes to one-half hour.

Remove from heat, stir in lime juice, and serve.

Instant Pot Directions

Put coconut milk beverage, broth, ginger, cilantro, and salt in Instant Pot, close and lock lid, and set to Manual for 15 minutes.

Let natural pressure release (“NPR”).

Remove lid, stir in lime juice and serve.

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Warm Your Insides With Vegan, Gluten-Free Cream of Potato and Broccoli Soup

We don’t know what the weather is like in your neck of the woods, but it’s cold and gloomy here. The skies are pitch-black by 5:00 PM, and we do whatever we can to stay warm. Nothing soothes you more on a cold December evening than a bowl of creamy potato/broccoli soup.

The texture is like manna for the throat, and the robust, yet delicate flavor comforts as it fills you up. Invite some friends over for a soup party! Everyone will rave about this delicious meal.

INGREDIENTS

1 tablespoon olive oil
3 stalks celery, chopped
2 cups finely chopped broccoli
1 yellow onion, chopped
4 cloves garlic, minced
3 russet potatoes, chopped (You can leave skins on or take them off. Personally, we like to leave them on).
4 cups vegetable broth (check labels for gluten)
1 cup full-fat coconut milk
Sea salt to taste

OPTIONAL TOPPING INGREDIENTS

chopped scallions
chopped chives
fresh ground pepper
sriracha sauce
broccoli croutons

INSTRUCTIONS

Heat the olive oil in a large soup pan and pour in the celery, garlic, onion, and broccoli pieces. Fry at medium heat setting until the ingredients are just beginning to turn brown. Add the chopped potatoes, sea salt, and vegetable broth. Stir, and then cover the pan. Simmer the mixture for approximately half an hour until all the vegetables are soft. You should be able to stick a fork in the potato slices with no problem, but don’t overcook them.

[INSTANT POT DIRECTIONS: Saute the celery, garlic, onion, and broccoli pieces in your Instant Pot until they start to brown, add potatoes, salt and vegetable broth, and cook manual, high pressure, 5 minutes. Let natural pressure release for 10 minutes and then quick release.]

Pour mixture into a blender or food processor and blend until smooth. You will have a large amount of soup, so you’ll need to do 2-3 separate batches. When you’re done with one batch, pour it into a large bowl and start another. The soup’s texture should be thick and creamy.

But wait, you’re not done! Here comes the best part: pour a cup of full-fat coconut milk into the bowl with the soup and stir until everything is thoroughly combined. Pour the soup into separate bowls and garnish with sriracha, chopped chives, chopped scallions, and/or fresh black pepper. If you’d like to make broccoli croutons, just fry a few chopped broccoli florets in olive oil and sea salt until they’re nice and crispy. Remove florets from the pan, let them drain and cool, and toss them on top of your soup!

Serves 4-6 delighted guests. This soup can be served on its own, or with a side salad and/or a loaf of gluten-free bread. It keeps well in the refrigerator for 3-4 days and tastes even better reheated. Yum! Now you’re ready to bundle up and face the cold winds.

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The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

The Soup Nazi’s mulligatawny soup recipe has been around for years, and it’s amazing, and delicious. But up until now it hasn’t been reworked for the Instant Pot, and we felt that it really needed to be. So here is the Instant Pot Soup Nazi’s mulligatawny soup recipe!

But first, before anything else, it’s called the “Soup Nazi’s” soup based on a Seinfeld episode, which in turn was based on an actual soup restaurant in New York City, Soup Kitchen International (you can read more about that here). The point is, we didn’t name it.

The original recipe, which we’ve made many times in the past, calls for a total of 22 cups of liquid (yes, you read that right), and then you simmer it for 4 hours to reduce it. So, as you can imagine, this made adapting the recipe for the Instant Pot a bit challenging, as of course when you pressure cook something, there is virtually no reduction in the liquid, but just cutting the liquid in half still wouldn’t give it that melding of flavors that you get with a long simmer time.

After some experimenting, the resulting Soup Nazi mulligatawny in the Instant Pot was declared “incredible” by all of our taste testers. :~) So here it is.

The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

6 cups water
3 cups vegetable broth
1 potato, diced
1 carrot, sliced
1 stalk celery with tops, sliced
1/4 eggplant, diced
1/2 medium onion, chopped
1/2 cup frozen corn kernals
1/3 cup roasted red peppers, sliced
1/4 cup tomato sauce
1/4 cup shelled pistachios
1/4 cup roasted cashews
1/4 cup chopped Italian parsley
1/8 cup lemon juice
1 1/2 tablespoons sugar
1/4 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon thyme
1 small bay leaf
1 dash marjoram
1 dash nutmeg

All the Dry Ingredients in the Instant Pot
seinfeld soup nazi mulligatawny in the instant pot

Combine all ingredients in Instant Pot. Press the ‘Soup’ button, making sure to use the low pressure option, and set time to 120 (2 hours) using the ‘More’ button.

When it is done pressure cooking, let the pressure release naturally.

Remove the lid from the Instant Pot, and press the ‘Saute’ button, and then ‘Less’. This will bring the soup to a simmer.

Simmer on ‘Saute’ for at least an hour, with the lid off – you can let it go longer if you want a deeper, richer broth flavor.

NOTE: Even though the recipe does not call for it, next time we are going to try browning the eggplant a bit (using the Saute function) first.

If instead you want to make the original, stove-top recipe, double everything above, then add two more cups of water, bring to a boil, and simmer for 4 hours.

Unfortunately, we neglected to take a picture of the finished soup, so
instead here is a still from the Seinfeld Soup Nazi episode.

vegan gluten-free seinfeld soup nazi mulligatawny soup in the instant pot

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Vegan, Gluten-Free West African Peanut Stew for the Win!

There’s nothing quite like stew on a chilly fall night. It warms and comforts you, fills your belly, and gives you the vitamins you need to fight off colds. Really — what’s NOT to love about stew? This hearty West African peanut variety is packed full of vitamins and protein, since it contains peanut butter, collard greens, sweet potatoes, garlic, and other nutritious ingredients. On top of that, it’s delicious! Try it, we feel confident you’ll agree.

INGREDIENTS

1 tablespoon olive oil
4 cloves garlic
1 teaspoon fresh ginger, grated
1 medium-sized sweet potato
1 medium-sized red onion
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1 6-ounce can tomato paste
1/2 cup peanut butter (natural, please! No sugar!)
6 cups vegetable broth
1/2 bunch fresh collard greens
dash of sea salt

OPTIONAL GARNISHES

cooked brown rice
chopped peanuts
chopped cilantro
drizzle of sriracha

STOVE-TOP INSTRUCTIONS

Grate fresh ginger. Chop onion into small chunks and mince the garlic. Place ginger, onion, and garlic into a large soup pan. Place the pan on stovetop and cover the bottom with the olive oil. Fry the mixture at medium setting for about 2-3 minutes until the onions become translucent. You’ll love the aroma! Chop the sweet potato into 1/2 pieces and add them to the pan. Sprinkle in the cumin and red pepper flakes.

Continue frying for approximately 5 minutes. Do not burn! Add more olive oil if necessary. Add the tomato paste, sea salt, vegetable broth, and peanut butter, and stir everything together until thoroughly combined. Turn the heat up and allow mixture to boil. Then turn the heat down again and cover the pot.

Let the mixture simmer for 20-25 minutes until the sweet potato chunks soften. Meanwhile, remove the ribs from the collard green leaves and cut the leaves into strips. Add to the broth and continue simmering for approximately 5 more minutes. Finally, take a wooden spoon or a spatula and press the sweet potato pieces against the inside of the pot, allowing them to turn into pulp and fall back into the broth. This will add thickness to your stew.

INSTANT POT INSTRUCTIONS

Follow stove-top instructions, only use the saute function on your Instant Pot until the ginger, onion, and garlic are done (onions become translucent), then add the chopped sweet potato, cumin, and red pepper flakes and saute for another 4-5 minutes.

While this is sauteing, remove the ribs from the collard green leaves and cut the leaves into strips.

When the sauteing is done, turn the Instant Pot off, add the collard green strips, tomato paste, sea salt, broth, and peanut butter, and cook on manual (high pressure) for 10 minutes. Let natural release

WHEN SOUP or STEW IS COOKED:

Serve with a scoop of cooked brown rice, some chopped peanuts, a dash of sriracha, and/or chopped cilantro. You can add more sea salt if necessary. Divine! This dish serves 4-6 guests, depending upon how hungry they are. Cover any leftovers and keep them in your refrigerator. Your stew will taste even better tomorrow. Stay warm, and happy autumn!

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Nothing Says Summer Like Strawberry Gazpacho!

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons and/or sliced strawberries if you’d like to get fancy. Here’s how:

SOUP INGREDIENTS
1 cup chopped tomatoes
1/2 cup chopped bell pepper (We used red. Any color will do).
1 cup chopped cucumber, peeled
2 cups chopped strawberries
1-2 cloves chopped garlic
1/2 teaspoon fresh chopped thyme
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 cup vegetable broth (make sure it’s wheat-free!)
salt and fresh ground black pepper to taste

CROUTON INGREDIENTS
3-4 slices gluten free bread, chopped into cubes
3-4 springs thyme, chopped
1-2 garlic cloves, chopped
olive oil for pan (about 1 tablespoon)

SOUP INSTRUCTIONS

Place all soup ingredients in a blender or food processor. Blend on medium setting until thoroughly combined. If mixture is too thick, add additional vegetable broth. It should have a nice, creamy consistency and appealing color. That’s really all there is to it! Pour into container, cover securely, and chill in the refrigerator for 2-3 hours. Serve with croutons and/or additional sprigs of thyme.

CROUTON INSTRUCTIONS

Cut your gluten-free bread into small chunks and dice garlic. Chop the thyme into tiny pieces. Coat the bottom of a small pan with olive oil and fry the garlic until it’s slightly browned. Add the bread cubes and continue frying until they begin to turn brown. Make sure not to burn! Add the thyme and fry for another 2-3 minutes until bread is golden brown and all ingredients are thoroughly combined. Remove bread from pan and allow excess olive oil to drain. Sprinkle croutons and/or sliced strawberries on top of your gazpacho and serve!

This magnificent dish serves 5-6 people. It pairs well with a small salad or an additional loaf of gluten-free bread. For a festive experience, serve outdoors with a pitcher of lemonade, a glass or two of vegan white wine, or a mug of gluten-free beer. Your guests will love this summery meal, and you will, too. It keeps well in the refrigerator for up to four days, but don’t wait that long to consume it! Have a lovely summer, and stay cool!

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Exit March Like a Lamb With Vegan, Gluten-Free Cream of Broccoli Soup

Early spring can be frustrating. Sometimes the temperatures are warm, but then they suddenly plummet, making you wonder if warm weather will ever arrive. Soup is a wonderful staple for chilly nights, as it comforts your heart and warms your belly. We love this delightful vegan cream of broccoli variety—thick, nourishing, inexpensive, and easy to make. Your kitchen will smell wonderful, and you won’t mind holding onto winter just a little bit longer.

INGREDIENTS
Olive oil for pan
2 ½ cups finely chopped broccoli florets
1/3 cup finely chopped carrots
1/3 cup chopped celery
1/3 cup chopped onion
1-2 minced garlic cloves
¼ teaspoon sea salt (not the iodized variety!)
3 tablespoons gluten-free flour (we used Bob’s Red Mill garbanzo flour. Hearty and delicious!)
1 ½ cup vegetable broth (check labels, make sure it’s gluten-free)
1 ¼ cup plant-based milk (We used a combination of coconut and almond milks)
2 tablespoons nutritional yeast
Salt and pepper to taste
Pinch of cumin

INSTRUCTIONS
Heat olive oil in medium-sized soup pan. Add broccoli, onion, carrots, celery, and garlic and sauté for 5-10 minutes. Onions should be slightly browned. Add flour and toss into vegetables. Stir for 1-2 minutes, then add vegetable broth and plant-based milk. Sprinkle in nutritional yeast. Season to taste with salt, pepper, and cumin. Simmer vegetables for 10-15 minutes, until they are slightly tender.

Remove from heat and pour into a blender or food processor. Mix until pureed. Your soup should be thick and creamy. Pour directly into bowls and dig in!

We like to make broccoli croutons for topping. They’re easy—cut up a few more florets, sprinkle with sea salt, and fry on stovetop for a few minutes. Start on low heat. When broccoli becomes tender, turn up the heat and continue frying until browned on both sides. Be sure to flip the broccoli several times. It should be slightly crispy. Remove from stove, drain off excess olive oil, and sprinkle your croutons on top of the soup.

Other great toppings include shredded vegan cheese, shaved carrots, and/or an extra drizzle of olive oil. Serve alone or with a side salad and/or loaf of gluten-free garlic bread. Unbelievably tasty! This hearty soup serves 2-3 people, but feel free to increase portion sizes if you’re entertaining more guests. No one will want to leave your house. Stay warm! Nicer weather is just around the corner.

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Potato and Vegan Sausage Soup: Hearty and Delightful

We are obsessed with soup this winter and have been trying out various varieties—for our own comfort as well as for the readers of this site. A warm, nourishing broth is a must for these cold, dark January days. We especially love potato soup and were thrilled to discover this simple but delicious recipe. It’s inexpensive and only takes about 45 minutes to prepare.

You can use any kind of potato your heart desires—russet, red or white. You might even try the recipe with sweet potatoes. We created this soup with red potatoes, a favorite of ours. The addition of vegan sausage makes the dish hearty and delightful. The coconut milk adds a subtle but creamy sweetness. Try it, we think you’ll love this soup as much as we do.

INGREDIENTS
½ cup vegan butter or margarine (we used Earth Balance, and it worked great)
2 small onions, diced
2 chopped stalks of celery
3 carrots, sliced into thin rounds (for color and variety, buy a bunch of multi-colored carrots. Our bunch had yellow, orange, and purple!)
8 cups water
2 cups vegetable stock
1 ½ teaspoon sea salt (NOT the iodized variety!)
1 ½ teaspoon ground black pepper
1 ½ teaspoon cumin
2 cups diced potatoes
2 cups unsweetened coconut milk
4 sliced vegan sausages (check labels to make sure there is no wheat or soy sauce, which contains gluten).
Dried parsley, oregano, and/or cilantro for topping

INSTRUCTIONS
Melt butter or margarine in large soup pan and add onions, carrots, and celery. Sautee for about 10 minutes until vegetables start to soften. Add potatoes, water, vegetable stock and spices and simmer for about 15 more minutes. A wonderful aroma will fill your kitchen! Ahhhhh……

Add coconut milk and sausages and continue simmering for another 10-15 minutes, until all vegetables are completely cooked through. You can do a taste test to make sure that none of them are hard. Don’t let them get mushy, though! Remove pan from stovetop and serve in the most colorful bowls you can find. Sprinkle liberally with dried spices, and/or a dash of hot sauce, if you dare. Or try some grated vegan cheese.
potato soup

We like this soup with a side salad and a loaf of fresh, gluten-free bread. Your guests will agree. Serves 8 people. If you have fewer guests, freeze the soup or refrigerate for up to four days. Stay warm!

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Black Bean Tortilla Soup—Vegan, Gluten-Free and Filling

tortilla soup

We love making soups in the winter. They’re warm, hearty, and help us feel better on a cold evening, especially at the end of a long day. If you’re under the weather, a good soup can nourish you like nothing else on the planet. We recently discovered this black bean tortilla soup at a friend’s holiday party and were so wowed that we begged her for the recipe. She was delighted to share it, and so are we. The concoction only takes about 45 minutes to prepare, so it’s a great dish if you’re on the run.

SOUP INGREDIENTS

1 tablespoon olive oil
1 small red onion, chopped
3-4 cloves garlic, minced
4 cups vegetable broth
1 28-ounce can, stewed tomatoes (check label, make sure no chemicals are added).
2 teaspoons ancho chili powder
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon sea salt (not iodized!)
2 cans black beans (or 3 cups boiled black beans, if you have time)
1 cup corn kernels (fresh or frozen)

GARNISHES
3 small corn tortillas
1 avocado, sliced
1 handful fresh cilantro, chopped
1 lime, cut into wedges

Pour 1 tablespoon olive oil into a large pan and add chopped onions and garlic. Fry on medium heat until onions and garlic are slightly brown. Your kitchen will smell terrific, and you’re just getting started! Add vegetable broth, stewed tomatoes, both chili powders, salt, and cumin. Simmer for 15-20 minutes until tomatoes are cooked through.

Add black beans and corn and continue simmering for 10 minutes until all ingredients are thoroughly combined. Meanwhile, cut tortillas into thin strips. Place strips in olive oil in a medium-sized frying pan (cast iron is great!) Fry strips on both sides until brown and crispy, then remove from pan. Place them on paper towel to absorb excess olive oil.

Serve soup in festive bowls with avocado slices, a squeeze or two of lime juice, a liberal dash of cilantro, and as many tortilla strips as your heart desires. We love tortilla strips and find that it’s hard to put too many into this soup. But eat fast, because they do get soggy.

Serves 4-6 hungry guests. This soup is especially good with vegan, gluten-free cornbread and/or beer. If you do end up with leftovers, you can freeze them, or devour them in the next couple of days. You will be utterly delighted by this simple, inexpensive, and satisfying meal. Stay warm and enjoy!

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Warm Your Belly With Vegan Curried Butternut Squash Soup

Residents of several US states consider butternut squash soup to be a traditional Thanksgiving staple. This makes sense to us, so we decided to give the dish a test whirl to see if it would work for our holiday feast. The answer is a resounding yes! This recipe is extra exotic, due to the addition of curry and cinnamon. Of course, it’s vegan, gluten-free, and absolutely delicious. Try it, we think you’ll agree.

INGREDIENTS
1 tablespoon coconut oil
½ small red onion or 4 scallions, chopped
4 cloves garlic, minced
6 cups butternut squash chunks (1 medium-sized squash)
Pinch or two of ground pepper
Pinch or two of sea salt (not iodized table salt, please)
2 teaspoons curry powder
¼ teaspoon ground cinnamon
1 ¾ cups coconut milk
2 cups vegetable broth
2-3 teaspoons maple syrup (the real kind)

OPTIONAL GARNISHES
Roasted squash seeds
Chopped thyme
Chili paste
Fresh ground pepper
Extra coconut milk as drizzle

INSTRUCTIONS
Chop squash into medium-sized cubes and bake in oven at 425 degrees until pulp is slightly soft. Remove from oven, cool and then separate skin from pulp. Discard or compost skin. Fry squash, onions or scallions, garlic cloves, curry powder, cinnamon, salt and pepper in coconut oil for about 10 minutes. Squash should be slightly browned. Your kitchen will smell wonderful!

Pour mixture into large pan with coconut milk, vegetable broth, and maple syrup and simmer about 15 minutes until squash is quite soft. Remove from heat and transfer contents to blender. Mix at medium speed for a couple of minutes until pureed. The texture should be thick and creamy. Transfer it back into pan and heat for about 10 more minutes. Remove from heat and pour directly into bowls.

This comforting, aromatic soup tastes incredible all by itself, or you can garnish with a drizzle or two of additional coconut milk, chopped thyme, chili paste, extra ground pepper, or any other topping of your choice. Feel free to experiment! Serve with a side salad, some gluten-free garlic bread, and for an extra kick, a glass or two of vegan red wine.

squash soup

This soup serves four people and keeps well in the refrigerator for 3-4 days. You can also freeze it for approximately 1 month. However, we strongly doubt that you’ll have any left over. The delectable concoction will warm your bones and prepare you for autumn’s chill. Enjoy, and stay warm!

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