Cozy Soups for Cold Days 🍂 Easy Vegan Recipes for Autumn/Fall

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt reduces calories while adding creaminess.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water is a low-cost alternative, while homemade broth enhances flavor.

beetroot

🥗Healthier: golden beet

💰Cheaper: canned beets

Golden beets offer a milder flavor, while canned beets are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has health benefits, while sunflower oil is often less expensive.

Chop up 1 onion and 2 cloves of garlic, no need to be precise as everything will be blended later.

Add the chopped onion and garlic to a large soup pan with a good slug of cooking oil.

Chop 1 potato into small cubes and add it to the pan.

Add 500g of pre-cooked beetroot, roughly chopped, to the pan.

Season with salt and black pepper, and give everything a good mix.

Pour in vegetable stock and bring the pan to a gentle boil, then reduce to a simmer with a lid on.

Cook until the potato is soft, about 20-25 minutes.

While the soup is cooking, prepare the garlic and herb croutons by cutting sourdough bread into 2-inch cubes.

Place the bread cubes in a baking tray, drizzle with oil, and season with garlic granules, oregano, salt, and pepper.

Toss the croutons to coat and spread them out in a single layer.

Bake the croutons in the oven at 200°C for around 10 minutes until crispy and golden.

Once the soup is cooked, add a handful of fresh dill and a big squeeze of lemon juice, then blend until smooth using a hand stick blender.

Plate the soup and swirl in some oat cream or soy cream, top with croutons and a sprinkle of fresh dill and Nigella seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens