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
Made with orzo pasta, 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
- 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.
- Add the flour and mix. Pour the vegetable broth,salt, pepper, and Italian seasoning, stirring frequently until the soup comes to a boil.
- 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.
- Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.
- Divide into soup bowls and serve.
- 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
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, gluten-free
- Jalapeno
- Fresh cilantro
- Sour Cream, dairy-free
- Cheese, dairy-free
Directions
- 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.
- Add the corn, tomatoes, beans, lentils, vegetable broth, lime juice, chili powder, and cumin powder, stirring frequently until the soup comes to a boil.
- Simmer for 15 minutes. Immediately remove the pot from the heat.
- Taste soup and add additional seasoning (salt, pepper, or chili powder) if needed.
- Divide into soup bowls and serve. Top with your favorite garnishes.
- 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
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, gluten-free
- 5 cups broccoli, chopped into bite size pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
Directions
- 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.
- Add the flour to the vegetables and mix. Pour the vegetable broth, pepper, and paprika, stirring frequently until the soup comes to a boil.
- Add the milk and cheese, stirring until the cheese has melted.
- Simmer for 10 minutes until the broccoli is tender. Immediately remove the pot from the heat.
- 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.
- Divide into soup bowls and serve. Top with your favorite garnishes.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
These recipes look great and plan to try them all. Could you provide the nutritional information for your recipes for fat, carbs, protein, calories? It would be so helpful. Thanks for all your great recipes.
Hi Anne, yes I will look into that. Thanks for sharing.
Wow good job! These recipes are amazing! I love the visual aids. Stumbled on this blog by accident through Instagram, and boy am I happy! Don’t stop what you’re doing you have a gift!
Awe thank you for sharing Rosa! Means so much.
I made the creamy white bean soup this morning and it was so very flavorful & amazing. I didn’t have the orzo pasta, so I used Arborio rice and I cooked dried beans for this dish.
Hi Donna, I am so happy you liked it! Thank you so much for making and sharing it.
The bean soup is delicious – thank you!!! looking forward to trying the others 🙂
Thank you Christina!
Hi! I absolutely LOVE your recipes. You are sooo talented! Thanks for sharing!! One question on the white bean soup… you mention it’s made with tomatoes but I don’t see them mentioned in the recipe. When do you usually add them and what type do you prefer? Thanks!!
Thank you so much Tyler. The tomatoes was a typo, sorry about that! The white bean soup does not call for any tomatoes.
Made the broccoli cheddar soup and it is great! However, I don’t use vegan cheese often and it was a bit too cheesy for me, so the next time I make it I will be halving the cheese. Other than that it came out great! Very cozy comfort food for winter.
I never comment on recipes but I had to on this one. It was amazing and so easy (also very filling). There was something in it for everyone. I will definitely be trying some other recipes from this site. Glad I found this one!!!