18 Favorite Soup Recipes

Soup is hands down my favorite food in the world. Why? Because it's always comforting, no matter what season it is, and it's incredibly versatile. You could make a million different soups. In fact, since Mike has been sick this week and the temperature has dropped, we have been eating soup every night this week. Obviously, Fall and Winter are the prime times to make a big batch of soup, chili, stew, dal, curry, whatever. Use your slow-cooker, your stove, and even your oven to make a gloriously delicious soup. 

Soup is also my favorite thing that my Mom makes. I daydream about the vegan corn chowder she made on a snowy day, or even a simple, yet wholesomely satisfying minestrone. It's definitely her specialty, and I'm starting to become "known" as some ridiculous soup-monger, if you will (which isn't far from the truth). The list below, which I obviously couldn't keep at a good number, is a list of all of my favorite soups/curries that I've made since starting this blog. If there is just a link to a cookbook, leave your email and I will gladly share the recipe!

1. Roasted Poblano Corn Chowder//Knead to Cook

To make vegan, simply substitute almond milk. The leftovers freeze great and this soup is perfect for the dead of winter! I love different twists on corn chowder. 

2. Simple Potato Curry//WFM

This curry is so simple, you can't mess it up (unless you use too small a pot, like I did the first time I made this). To make vegan, use plain vegan yogurt. Cumin seeds may be an odd ingredient, but you will be amazed at how much depth of flavor it adds compared to ground cumin.

3. Slow-Cooker Vegan Hot & Sour Soup//The Vegan Slow-Cooker Book

So, if you're truly a vegan soup fiend, you have to get this book. Some of the best soups I've made are directly from it. This is also the soup that turned me on to eating mushrooms (which took me 20 years!). It's incredibly flavorful, perfectly hot and sour, with bits of tofu and tons of mushrooms. 

4. Smoky Red Lentil Soup//The Sprouted Kitchen Cookbook

This recipe is originally from the SK Cookbook, but I have linked the recipe above that was posted online. This soup is so so good. I fell in love with smoked paprika after this. It's the perfect soup for October, when it's just starting to get chilly, and I'm sure it would be great served with vegan quesadillas on the side.

5. Vegetable Minestrone//Shutterbean

Okay, so, this is it. The ultimate minestrone. I have made SO many variations on it, but this one is perfect. I actually am in love with a few versions of it, but here's why this one is special: it uses curry powder AND red wine vinegar, and let me tell you, it will make your head spin. It gives it just a zing to it that's phenomenal. To make GF, I used GF corn quinoa shell pasta.

6. Split Pea Sunshine Soup//My New Roots

This soup is awesome. It's a beautiful color, nourishing, and filled with lots of tasty things. I imagine this would make a great soup for when you have a cold. Split peas are so versatile! I didn't have the craftiness at the time to make her carrot flowers for decoration, but maybe you will.

7. Tomato Zucchini Soup//Joy the Baker

This is the soup that made me fall in love with thyme. After moving out of my parent's house, I was able to experiment more with herbs and spices that I didn't have access to before. Apparently, I don't remember eating a lot of thyme growing up. But now I put it in everything. This soup is so good, even in the summer when zucchini is in its peak season. You can even freeze leftovers for the cold season. It's a great soup for seasonal produce and to learn a little more about thyme.

8. Turnip-Potato Soup with Greens Pesto//Chickpea Magazine

Last year I went to the farmer's market in October and convinced myself to buy turnips. I know, who the hell eats turnips? Well I do, and no, I'm not a serf tending to their garden (a little historical joke for you all). The bitterness of turnips meet the creaminess of potatoes, and are swirled with an essentially "hippie" greens pesto. This soup is incredible! Actually, Chickpea Magazine in general is incredible. So go get a box of turnips from the market and make this lovely soup when it's freezing outside.

9. Rosemary Vegetable Soup//Vegetarian 'Ventures

Again, another herb-centric soup. This is everything I love about winter in one soup. The rosemary is steeped through out the entire dish and it's incredibly comforting. This soup also has kale in it, which is a major plus. This blogger includes a recipe for homemade bread, so if you're not Celiac, I would highly suggest making it! This is also a great soup for when it's coldest out.

10. Tofu Curry Laska//Appetite for Reduction

By now, I don't think it's necessary for me to explain my curry obsession. Every time I make curry, I declare: "This is the best yet." I've said this many times. But this curry laska is out of this world. Slurpy rice noodles, tender bok choy, lime and tofu all meet in this amazingly easy dish. This recipe is from Isa's amazing book, but I have linked it to the recipe that was posted online. 

11. Moroccan Spiced Lentil Soup//Happy Herbivore

This soup is everything. It's so easy to pull together and it has so many spices in it. It even has cinnamon in it. I know, that sounds weird. But trust me on this. All of the spices come together to create this incredibly warming soup that is so nourishing. Perfect for a chilly night with some vegan buttered GF bread and wine.

12. Cure-All Miso Kale Soup//Here!

This might be the new pho. I am lucky to live about 5ish minutes from a great pho place in town, but mustering up the energy to drive when you're sick is not always easy. Enter this soup. If you keep a well-stocked Asian pantry, this soup will come together with out a trip to the store and with out stress. The raw garlic and ginger, along with nourishing miso and kale, is sure to cure anything you caught!

13. Chickpea & Rice Soup with Kale//The PPK

This soup is ridiculously colorful. And it uses a cashew cream, which works so well here to give it a creaminess. It also has tons of vegetables and delicious red rice. I can't recommend Isa's blog enough, but her soup recipes are usually out of this world. I love this soup when it's freezing out with a piece of buttered toast and tea.

14. Rustic Vegetable Chickpea Soup//Foodess

Again, with my minestrone obsession. This soup is also strikingly colorful, with big pieces of swiss chard through out. I love that you use the swiss chard stalks as well, which are full of nutrients from their vibrant colors. And I'm always a fan of soup where I can sneak in little tiny pasta shells. This isn't exactly minestrone, but it's still damn good. A rainbow swiss chard would be lovely in this soup.

15. Garden Corn Chowder with Basil & Chives//The PPK

This soup changed the corn chowder game forever. Not only does this soup use chives and basil, it also uses coconut milk and lime juice to create a Thai flavor profile. And let me tell you...you will have no better corn chowder than this. Although it's laborious, I highly recommend using fresh shucked corn (although frozen will do in the cold months) and using the corn cobs to make the soup extra corny. I have never done this with corn chowder before, but it makes a HUGE difference. 

16. Chunky Celery Soup with Celery Leaf Pesto//101 Cookbooks

This is probably one of the easiest soups on this list, and one of the most delicious. I have made this a few times before when sick and it never gets old. It's a very simple soup, but the celery leaf pesto really adds another level of flavor. I know, who makes pesto from celery leaves? But trust me. It takes only seconds to make, and you will not regret spooning it on top of this soup. This soup will graciously allow you to use an entire head of celery!

17. Summer Squash Curry Soup with Tofu Croutons//Super Natural Everyday
This is the perfect end of summer curry to make, when the summer squash is almost out of season. The curry base is so simple, yet ridiculously flavorful. Mashing curry paste into coconut oil is mind-blowing. I don't know why I've never thought to do this, but it adds so much to a dish. This will use up the last of your summer bounty of squash in the most delicious way. And don't skip the tofu croutons! They are simply seared in coconut oil until golden, for topping the soup.

18. Coriander Spiced Tomato Soup//101 Cookbooks
I guess I've only made tomato soup twice in my life, which is odd. Maybe it's because I can't eat grilled cheese. In any case, this soup is a delicious Indian twist on an American classic. Lovely Indian spices infuse this simple soup with so much flavor. For toppings, I used leftover cooked basmati rice, a swirl of vegan coconut yogurt, and green onions. I also highly recommend serving this with some sort of Indian grilled cheese/quesadilla combo. (I will post the recipe for the vegan quesadilla I made soon!)

Cure-All Miso Soup

There are two things I always do when I feel a cold coming on: I make a big pot of this tea with honey and lemon juice, and I always want soup. I'm trying to cut my ties with restaurants and processed foods as much as possible, but mustering up the strength to cook when you're sick isn't the easiest thing. 

But I wanted miso soup, so badly. So I decided to just get over it and make my own. I used a recipe from one of my favorite cookbook authors of all time, and tweaked it to my liking/what I had in my pantry. This soup is incredibly easy and gives you time to rest in between steps. Make sure you use GF miso paste and GF soba noodles (I will link both of the products I used below). This soup is so nourishing, healthy, and after two gigantic bowls, I can say I feel completely better. This soup is also great for when you're sick, and takes all of 15-20 minutes.

Cure-All Miso Soup

(serves 1; adapted from Heidi's recipe)

• 3 oz. of GF soba noodles (I used these)
• 2 C water
• 2 T GF white or yellow miso paste (I use this brand)
• salt
• 1/2 box of Mori-Nu extra-firm tofu (vaccum packed), cubed
• 3-4 garlic cloves, thinly sliced
• 1 small chunk of fresh ginger, peeled + minced
• large handful of kale, torn (or spinach)
• red pepper flakes
• sliced green onions for garnish (optional)

1. Cook soba noodles according to package directions. Drain and rinse with cold water. Place in your soba bowl.
2. Bring water to a boil. Once boiling, bring to a simmer. Place some of the water in another small bowl, and mix in miso paste, until no lumps remain. Mix this back into the simmering water, and taste for salt. 
3. Add tofu, garlic, ginger, and red pepper flakes to the pot. Heat just for a minute or two. 
4. Pour the miso broth over your noodles. 
5. Top with kale and stir to help steam the greens. Top with green onions, if desired. Enjoy!

Jamaican Coconut Stir-Fry

So two of my best friends just came back from a beautiful vacation in Jamaica! They raved over the food and a Jamaican cooking demonstration they saw. This dish is usually made with chicken or white fish, but we substituted tempeh and it worked beautifully! The sauce is delicate and flavorful, with delicious sweet potatoes in the mix as well. This dish is a nice change in my usual cooking, but is easy to prepare and comes together quickly. Thank you Piper for this recipe!! Looks like now I just need to plan a trip to Jamaica myself...

Jamaican Coconut Stir-Fry

•  1/2 red onion, sliced
• 1 green bell pepper, sliced
• 1-2 cloves of garlic, minced
• olive oil
• salt + pepper
• 3 thyme sprigs
• 1-2 sweet potatoes, diced + steamed
• 1-2 tomatoes, diced
• 1 can coconut milk
• 1 scotch bonnet pepper, minced (or less; be careful, these are HOT!)
• 1 pkg of tempeh or tofu, cubed (press for 20 minutes if tofu; or use Carribean tofu)
• sliced chives or scallions, for garnish
• rice, for serving

1. Heat a large skillet (that comes with a lid) on medium. Add enough oil to saute with and add onion, pepper, and thyme sprigs. Cook 5 minutes or more until vegetables are softened. Add garlic, stir, and cook 1 minute. Season with salt and pepper.
2. Add sweet potatoes, tomatoes, coconut milk, scotch bonnet, and tempeh/tofu. Bring to a boil, simmer, and cover with a lid. Cook 10-15 minutes until tempeh is softened and the stir-fry is flavorful. When done, remove the thyme sprigs from the pan (the thyme leaves should fall off into the sauce). Season again and serve over rice. Garnish with scallions or chives

September Favorites

1. Vegan Spicy Pumpkin Chai Latte 

It always bummed bums me out when Fall rolls around and the pumpkin chai comes out at coffee shops. There is something about processed, bottle chai concentrate that doesn't agree with me. But luckily there is away around this! I made this incredibly spicy, frothy pumpkin chai latte. I never thought to use my immersion blender to make foam, but it works great! I will certainly be making this again! //Fo Reals Life

2. Vegetable Loaded Chili

I'm finally done with my summer squash surplus! I'm surprised to say it's quite a relief and that I'm ready to move on to winter squashes. This chili was super easy, delicious, packed with vegetables, and incredibly spicy! I added a few dashes of liquid smoke to take the edge off. This chili is a great way to clean out your fridge and freezer by using all your vegetables. It's also freezer friendly! //Oh My Veggies! 

 3. Cajun Oven Fries

I finally shared my "secret" recipe for Cajun oven fries! It's one of the things I've missed since going GF and I am a potato fiend, obviously. These fries are so easy and delicious. We made them twice this month to pair with these amazingly vegan quick burgers. I suggest you do the same! //here!

 4. Vegan Cinnamon-Apple French Toast

There's something so comforting about warm, spiced fruit. This vegan French toast was surprisingly filling and easy to make. I used pears for the warm fruit compote and GF bread. I also ran out of bread, so I used waffles for the rest of the French toast batter. Yay for improvising! //Vegetarian Times

5. Kale Powered Pasta

Recently, Mike and I have been trying out a vegan/soy-free/GF meal plan from the Happy Herbivore. They include easy, cheap, and delicious recipes for every meal. We haven't been following it to a T just yet, but so far, it has been a huge time saver for us. This pasta was one of the recipes that made a TON and was super nutritious! We just cooked an entire bag of GF pasta, then added in a chopped bell pepper and a bunch of kale in the last few minutes of cooking. After we drained the pasta, we returned it to the pot and added a jar of Trader Joe's no-salt-added marinara, spices, herbs, etc. 

6. Slow-Cooker Elvis Oatmeal

I received a 2 qt (smaller) slow-cooker for my birthday last year and have been meaning to use it more. I have used it a few times for smaller dishes, but oatmeal works great in it. I finally bought some GF steel cut oats and decided to try it out. You put your oatmeal in the slow-cooker to cook before bed, and when you wake up: Voila! Instant breakfast. I enjoyed the texture and this oatmeal was enough for three servings. So I ate it for breakfast a few days that week, which was a huge time saver! It reheated wonderfully! The blog I got this recipe from has written both of the slow-cooker books I own (one is only for 2qts!) and she has many oatmeal recipes besides this one! //Healthy Slow Cooking

7. Pad Thai

Why has it taken me so long to make pad Thai? I keep asking myself this. Pad Thai is one of my favorite dishes of all time, when it's me-friendly of course. I finally decided to try Happy Herbivore's recipe and it's quick, easy, scrumptious, and easily adaptable. I can't really tell you how simple this is. It's cheaper than getting take out! I added Twin Oak's premarinated Thai tofu, shredded carrots, and shredded red cabbage. I highly suggest serving it with cilantro, lime wedges, and lots of sriracha. //Happy Herbivore

8. Pumpkin Spice Pancakes

So I obviously went a little pumpkin crazy one weekend when I made these and the pumpkin spice chai above. I don't go nuts for pumpkin as much as I do winter squash. But, I couldn't resist making us a special autumn breakfast. These pancakes were simple to pull together, but they make a TON of pancakes. I was eating these for breakfast for days (which isn't the worst problem to have...). These are perfect with maple syrup, warm fruit, and a hot cup of tea. //Allyson Kramer

9. Buffalo Chickpea Loaded Potato

I have made this dish before, but I just can't get over how easy it is. Actually, I don't think I can get over how much I love buffalo sauce. Buffalo smothered chickpeas cooked with caramelized onions, stuffed in a fluffy baked potato and served with a side of steamed kale. What more do you want for dinner?! This recipe comes together quickly and is a hearty autumn meal. //Naturally Ella

10. Orange Pan-Glazed Tempeh

I've become a little obsessed with finding different ways to cook tempeh. Recently, I have really enjoyed cooking it with Asian recipes. I've had my eye on this recipe for a long time, but kept pushing it aside because of the mirin. I finally gave in and bought some (it's not that bad!) to keep around for Asian dishes. If you have a well stocked "international" pantry, this recipe is super easy to make. Sweet orange juice pairs with soy sauce, mirin, garlic and more to make a delicious twist on Asian tempeh. I highly recommend serving it with rice, lime wedges, and a steamed vegetable. //101 Cookbooks

The Nutty Root

A nutty, creamy, slightly spicy cocktail!

The Nutty Root

• 1 shot Blackmaker Root beer liqueur
• 1 shot Whipped vodka
• Nutmeg
• 1 shot Almond milk, or other non-dairy milk
• Virgil's Bavarian Nutmeg Root Beer
• Ice

Throw 3 ice cubes in a cocktail shaker. Add whipped vodka, root beer liqueur, almond milk, and two dashes of nutmeg. Shake. Pour (including ice) in a glass. Top with root beer to the top and garnish with more nutmeg.

Cajun Oven Fries

One thing I still get a craving for are the cajun fries from Cookout. They're spicy, sometimes garlicky, and all around damn delicious with ketchup. I set out to learn to make my own because:

A) Who wants to wait in that super long line that seems to never go away?

B) I'm pretty sure they don't have a separate GF fryer for these

C) I am 100% addicted to fries

You'll be amazing at how easy and tasty these are. And if you aren't making your own fries at home already, you're seriously missing out. I will also post a list of possible flavor combos, as well as oven fry links around the web. 

Cajun Oven Fries

• Cajun seasoning (I use this)
• pepper
• olive oil
• 1-2 large Russet potatoes, or a handful of small potatoes (however many you will eat!)

1. Preheat the oven to 400 degrees. Peel your potatoes after you wash them if desired. Cut into thin slices, coins, or fry-shapes, depending on your preference. The key is to make all of the slices the same thickness. I usually cut mine somewhere between 1/4"-1/2" thick. 
2. Grab a baking sheet. Line with parchment if desired. Place potatoes on sheet and about 1-2 tsp of oil. You want to make sure that at least each slice is coated lightly with oil. Sprinkle enough Cajun seasoning to coat the fries, about 1-2 tsp or more. Warning: most Cajun seasonings contain salt so do NOT salt your fries, unless you're a sodium fiend. Toss to combine the oil and seasonings with fries.
3. Place in the oven for 15 minutes. Stir and try a potato. They may be done at this point. If not, check them again in 5 minutes, until crisp on the outside and cooked/soft on the inside. 
4. Here's the key to good oven fries: As soon as they're out of the oven, toss them with more Cajun seasoning. This is the stuff that really sticks on the potato and gives it that spicy flavor. Don't overdo it though! Just try to split half of it between before the oven and after the oven
5. Serve with ketchup (you betta) and enjoy!

Other favorite seasoning combos:

- dried rosemary, paprika, salt + olive oil

- cumin, chili powder, paprika, salt + olive oil

- thyme, salt + olive oil

- paprika, garlic powder, salt + olive oil

- curry powder, paprika, salt + olive oil

Oven fries around the web: 

- ketchup baked fries//Plant-based on a budget

- zucchini fries//Budget Bytes

- black bean oven fry nachos//Oh she glows

- curried squash fries//Generation foodie

- curry spiced pomme frites//Sprouted Kitchen

- crispy cornmeal sweet potato fries//My new roots

- panko green bean fries//Happy healthy life

GF/V Student Emergency Essentials

One thing I am struggling with is putting my "foodie" habits to the side during the semester. What I mean by this is that I am constantly making recipes that take way too long and have too many ingredients. I like a good culinary challenge. It's hard for me to make something that's just simple. Is that weird?

So this semester has already gotten insane. I've quickly realized that I just don't have time to cook all of the complicated things I'd like to. I am literally forcing myself to cook simpler, quicker, and cheaper meals. Next week, I will be trying a vegan/gluten-free meal plan from Happy Herbivore just to see how it works for me.

I decided to make a post about my "fail-safe" items that I always have in my pantry. Things that I can always rely on if dinner is just not going to happen tonight. Or I am too upset over a ridiculous French paper I have due to even stand in my kitchen. I know, you're thinking "Why don't you just go out?": this is cheaper, more than likely healthier if you buy the right products, and you can stay in your little humble cave/office! So here is my list of things that makes surviving college a *little* easier:

 1. GF/V mac + cheeze: This is the ultimate comfort food for me, and sometimes I just don't feel like looking at a recipe. This brand is organic and you can pronounce all the ingredients, which is always a good sign! I've tried other brands of boxed GF/V mac + cheeze but this is my favorite. Bulk it up with beans or whatever vegetables you have on hand!
2. GF instant oatmeal: Getting up in the morning can be a real struggle, but I always have to eat before class. If I didn't, I would probably fail every class. This oatmeal has a TON of protein from different grains, and its super healthy. I add a spoonful of peanut butter and nuts to my oatmeal.
3. Peanut butter: Peanut butter might be the best portable, protein packed snack there is. Tote it around with a spoon, carrots, celery, or even apples. I use this on waffles, in oatmeal, just as a snack, or to make bugs in the bed. A PBJ sandwich even has enough protein to keep you full on a night of hard work!
4. Larabars: I don't eat these all the time because they aren't incredibly filling, but they do have a lot of protein and the only ingredients are fruits and nuts. I keep these on hand for when I'm staying on campus longer than usual. You can eat them on the way to class, heck, even in class if you want, and there's no mess! I like these better than Kind bars because they contain less sugar.

5. Amy's frozen dinners: Yes. I am telling you that I have frozen dinners on hand. Why? Because I have been eating products from this company for years now. I trust them and know their policies. Their ingredients are wholesome, sometimes organic, and even light in sodium sometimes! Amy's has great options for GF/V bowls, pizzas, burritos, etc. I keep these bowls on hand to have a wholesome meal when I can't make myself cook. My favorites are the brown rice vegetable bowl, stir fry vegetable bowl, black-eyed pea bowls, and non-dairy burritos.
6. Amy's soup: Same as above: these soups are great for a quick lunch or dinner, or especially when you're sick and can't make it to the store. I try to choose light in sodium options and those high in protein. My favorites are lentil vegetable, tuscan bean and rice, and the Indian lentil dal. Eat over rice or a baked potato for a super filling meal! 
7. Pasta: Fun fact: pasta and breads were my favorite foods growing up. Who'd guess I was allergic to them this entire time? Pasta has become my ULTIMATE comfort food. And it's incredibly versatile. GF pasta especially has a lot of protein and nutrients, compared to regular pasta. This is not the only pasta I eat but it was $1.50 a bag at Harris Teeter. I usually keep 3-4 bags on hand just in case. Pair this with your favorite organic pasta sauce, vegan butter and salt, or just steamed vegetables!
8. Tasty Bite Indian meals: These Indian dinners are quick and delicious! Like I said about Amy's, I trust this company and have never gotten sick or found any odd ingredients in their products. They have a pretty wide variety from instant jasmine rice, chana dal, to bombay potatoes. Throw the instant rice and a main dish together for an instant meal!