The Daily Beet

03 Nov Soup!

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The temperatures are starting to drop, a few of you have already had snow! We love soup during the fall and winter. It is filling, easy to make and most of all, delicious! One of our favorites is “Kole’s Creamy Cauliflower Soup” which can be found in the Engine 2 book.

We have rounded up 20 of our favorite plant-strong soup recipes online for you to check out.  Do you have a favorite soup recipe? Please share it in the comments!

Potato Swiss Chard Soup
Cream of brocoli
Cannellini  Minestrone
Simple black bean soup
Chickpea noodle soup
3-ingredient butternut squash soup
Barley Lentil Soup
North African Chickpea and Kale soup
Carrot Ginger Soup
Creamy Cauliflower Curried Soup
Spring Asparagus and Brocoli Soup
Sweet corn soup with peaches
Simple cabbage and chickpea soup
Easy vegetable soup with lentils
Cream potato soup
Simple split-pea soup
Potato-pear stew
Green potato soup
Creamy garlic soup
Egyptian Bean and Vegetable soup

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Engine 2 Team
Engine 2 Team

The Engine 2 Team is dedicated to helping you become plant-strong! Each of us are on the plant-strong journey right along side of you!

  • Krystle
    Posted at 10:53h, 03 November

    Check out my Thai Carrot Soup! Its sooooo tasty. My new fave. I love soup! I make a big crockpot full almost once a week. My freezer is stocked!


  • Cindy Jewell
    Posted at 15:51h, 03 November

    One of my new favorite meals for fall is potato soup recipe with kale and beans (no onions) at:

    In fact, it’s what’s for dinner. (Okay now imagine the music from the beef commercial…Rodeo – Four Dance Episodes: IV. Hoedown by Aaron Copland & London Symphony Orchestra)

  • Dr. Cat
    Posted at 14:14h, 04 November

    Thank you so much for this fantastic list of soup options! Since my husband and I are relatively new to the “plant-strong” world, having all these additional resources is wonderful! Since you asked, one of my favorite soup recipes is something I made up! Its a vegan modification of my Mom’s Potato-Leek soup–Enjoy! 🙂 Dr. Cat

    Potato-Leek Soup
    Makes 4-6 servings

    1 pound potatoes–Yukon Gold and Red Russet are best
    1 Leek
    1 cup Oat Milk
    1/4-1 cup water
    1-2 Tbl dry Dill
    salt and pepper to taste

    1. Wash the potatoes and leave the skins on. Chop them up and put them in a big pot. Fill the pot with water up until the potatoes are just floating off the bottom of the pot. Boil the potatoes until the potatoes can be easily mashed in with a fork–usually about 20 mins.
    2. While the potatoes are boiling, cut the bottom off the leek and thoroughly wash all the leek fronds. Chop each frond into approximately ¼-1/2 inch pieces.
    3. Place the chopped leek fronds in a frying pan and sauté in about 3 Tbl water until the pieces are soft and brown-tinged. Add more water as needed to maintain the sauté.
    4. Once the potatoes are done, drain off the water
    5. Put the cooked potatoes, the sauteed leeks (including the leeks’ sautéing water) and 1/4 cup of water in a food processor and puree. While pureeing add the cup of Oat milk, 1Tbl Dill and the salt & pepper. If the soup is too chunky for your taste, thin it with more water. Feel free to use more oat milk to increase creaminess or add more dill to taste (I use more because I LOVE dill)!
    6. Either transfer the now pureed soup back into a pot to heat up OR if it is still warm enough–serve directly from the food processor!

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