4 Vegetarian Soup Recipes because WINTER IS COMING!

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and tailored to taste.

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: none

Brewer's yeast is often less expensive but may lack some flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: none

Fresh tomatoes can be more affordable in season.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper while still providing a neutral flavor.

Finely chop 2 shallots and 3 pieces of garlic.

In a blender, combine 1 cup cashews and 1 cup water, adding a generous pinch of pink salt; blend on high until emulsified.

Heat a stockpot over medium-high heat and add a generous drizzle of olive oil.

Add shallots and garlic to the pot, seasoning with salt and pepper; sauté until fragrant.

Add field roast plant-based italian sausage, breaking it down and sautéing for 5-7 minutes.

Stir in 2 tablespoons dried oregano and 4 cups chopped potatoes.

Pour in 3 liters of water or vegetable stock; if using water, add 1.5 tablespoons of pink salt.

Cover the pot, leaving a little space, and bring to a boil; then simmer for 5-8 minutes.

Add fresh kale to the serving bowl, then pour the hot soup over it to keep the kale crunchy.

Transfer 3 cups of soup into the blender and blend on medium high; pour the blend back into the soup and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary