Has anyone else been waiting for fall since, well, last fall? We at Vukoo could not be more thrilled for crisp air, cozy evenings, and all the delicious autumn produce! To celebrate, we have put together a list of delicious plant-based fall soup recipes from some of our favorite chefs and authors. These recipes are not only warm and filling, but they are packed with wonderful produce and plant-based ingredients; a bowl of these soups will surely keep you healthy and fit all season long. Check them out!
Creamy Thai Carrot Sweet Potato Soup
By Cookie & Kate
This soup screams fall. Packed with fresh carrots, sweet potatoes, ginger, onion, and garlic, we think this soup is both tasty and nutritious. Kate, the author if this recipe, describes the soup as sweet, spicy, and rich. We recommend making a large batch for dinner so you have enough for lunch leftovers—a perfect meal for the rainy afternoons we have been experiencing in Colorado Springs!
Ridiculously Easy Cream of Broccoli Soup
By Fat-Free Vegan Kitchen
Mmm, broccoli. Who doesn’t love a bowl of fresh, creamy broccoli soup?
Broccoli is a great source of plant-based protein, as well as other important vitamins and nutrients (vitamins B1, B2, B3, B6, iron, magnesium, potassium, zinc, fiber, vitamin C…to name a few). This recipe is also incredibly easy with only 7 ingredients. If you are a beginner cook, this is definitely the recipe to start with!
Parsnip & Split Pea Soup: Slow Cooker or Stove Top
By The Simple Veganista
Okay, we may have lied on that last one: this is probably the easiest recipe on the list because, guess what, you can cook this soup in a slow cooker (crock pot)! Also, can we all agree that parsnips are a highly underrated root vegetable? They are low in calories, contain a lot of wonderful nutrients, and taste amazing. If you haven’t tried them yet, this soup is your chance!
Ghanaian (Groundnut) Peanut Stew & Purple Potato Fufu Recipe
By Yup…It’s Vegan!
Hosting a fall dinner party and looking for a way to impress your friends? This soup is it.
After living in Ghana, Africa for a few years the author of this recipe crafted a Maryland-take on the traditional Ghanaian soup. The addition of Fufu bread, “…essentially a dough made from mashed tubers, pounded with a mortar and pestle until the right consistency is reached,” makes this recipe a definite conversation starter. It’s also delicious.
Creamy Tomato Soup
By Foodie Fiasco
Does anyone else have childhood memories of dipping grilled cheese sandwiches in Campbell’s Tomato soup? While not the most nutritious meal, we are so excited to share a healthy alternative to this childhood pastime. And if you are looking for a vegan grilled cheese recipe, here is our favorite by The Minimalist Baker.
What soups are you looking forward to cooking this fall? Share with us on Facebook and Instagram!
