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
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Made with orzo pasta, tomatoes, 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

  1. 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.
  2. Add the flour and mix. Pour the vegetable broth,salt, pepper, and Italian seasoning, stirring frequently until the soup comes to a boil.
  3. 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.
  4. Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.
  5. Divide into soup bowls and serve.
  6. 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
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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
  • Jalapeno
  • Fresh cilantro
  • Sour Cream, dairy-free
  • Cheese, dairy-free

Directions

  1. 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.
  2. Add the corn, tomatoes, beans, lentils, vegetable broth, lime juice, chili powder, and cumin powder, stirring frequently until the soup comes to a boil.
  3. Simmer for 15 minutes. Immediately remove the pot from the heat.
  4. Taste soup and add additional seasoning (salt, pepper, or chili powder) if needed.
  5. Divide into soup bowls and serve. Top with your favorite garnishes.
  6. 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
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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
  • 5 cups broccoli, chopped into bite size pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp paprika

Directions

  1. 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.
  2. Add the flour to the vegetables and mix. Pour the vegetable broth, pepper, and paprika, stirring frequently until the soup comes to a boil.
  3. Add the milk and cheese, stirring until the cheese has melted.
  4. Simmer for 10 minutes until the broccoli is tender. Immediately remove the pot from the heat.
  5. 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.
  6. Divide into soup bowls and serve. Top with your favorite garnishes.
  7. Leftovers can be kept in the refrigerator in an airtight container for 3 days.

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