Some bowls comfort the soul, others leave you wanting more flavor. Fortunately, you don’t have to go out to eat if you want to enjoy this gut-friendly miso soup in a much healthier way. You can quickly and easily make it at home and omit the tofu!

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The beautiful thing about this soup is that all of the ingredients are easy for the body to digest. Most holiday foods take a toll on the body, making the digestive system work harder than it should. This soup gives your body a break, providing it with nourishing and cleansing foods. On top of that, it helps move food through the digestive tract, encouraging healthy elimination.

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When you see a bowl of tortilla soup, the natural response is to devour it. This is completely out of your control because the aroma enchants you, luring you towards the bottom of the bowl, bite by bite. It’s a fairly easy dish to create, and allowing it to cook for a longer time over low heat will only enhance the flavor. If you prefer a soup that has a thinner consistency, you can always add more vegetable broth. Otherwise, this soup will be a little chunky!

The first step for creating this soup is sautéing the onion, garlic, and jalapeño in a large stockpot. Don’t overcook these ingredients; rather, allow them to become translucent and quite fragrant. You may need to turn stove’s vent on high in order to suck up the intense aroma from the jalapeños. Once this trio is sautéed and fragrant, add in the remaining ingredients and bring the liquid to a boil. Once the soup is boiling, reduce the heat to a low simmer and let the flavors intensify for about 15 minutes. Should you want to develop some richer flavors, you can allow the soup to simmer for a longer time.

The great thing about this recipe is it doesn’t take very long to create a flavorful dish. This soup has wonderful flavor combinations, but it’s important for you to taste throughout the cooking process. Adding a little sea salt here or cumin there may prove necessary, especially if you have a specific idea of how you want the soup to taste. Once the soup finishes cooking, ladle it into bowls and prepare to top it with your desired ingredients. Diced avocado, onion, and chopped cilantro make great toppings, in addition to a fresh lime wedge and tortilla strips.

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Even though there is prep work involved, don’t be afraid of this Vegan Tortilla Soup. Once you prepare everything, though, you simmer all of the ingredients in one large pot. The great thing about soups is that they are one pot meals, meaning that you don’t have a lot of dishes to clean! Plus, the flavors intensify for as long as you let them simmer that pot. Get ready to delight your taste buds!

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This vegan soup is rich in protein because it contains one of the best plant-based protein sources: lentils. It may be one of the best soups you make during the fall and winter. Slurp to your health!

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There’s no reason to omit pumpkin from your raw vegan diet. Incorporating it into raw recipes can seem like an impossible task, but that’s why you must get creative. There are many dishes you can create using the raw flesh of pie pumpkins, which are the smaller, sweeter varieties. Pumpkins offer an inherent sweetness that pairs well with assertive flavors. That’s why you often see pumpkins in stews, soups, or even with the strong spices in pumpkin pie.

If you’re going to blend raw pumpkin, it’s best to have a high-speed blender because it can take a toll on the blades and motor if the blender isn’t up to par. When you consume pumpkin in its raw form, you absorb more of the nutrients. Pumpkin is one of the best sources of vitamin A, with one cup of raw pumpkin offering more that two times the recommended daily intake (RDI). Pumpkins are also rich in vitamin C, potassium, copper, manganese, vitamin E, riboflavin, magnesium, and fiber.

Turmeric is nutritionally impressive in its own right and the flavor is the perfect complement to pumpkin. It’s a warming spice with impressive antioxidant activity that may fight cancer-causing free radicals. Turmeric also works to reduce inflammation, trumping some popular anti-inflammatory medications. In this recipe, turmeric doesn’t overpower the soup, though. It’s a well balanced bowl of fall flavors that will keep you coming back spoonful after spoonful.

Note: Keep the soup blending for about three to five minutes so it can naturally warm up. The high-speed revolutions will lightly warm the soup. That’s the perfect raw vegan hack!

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Lentils are some of the best sources of plant-based protein. They come in several varieties (green, brown, & red/yellow) and you can treat them all the same way. Red lentils tend to be the easiest to cook, so we recommend choosing them for this lentil soup recipe. One of the best things about lentils is their versatility. They can easily take on flavors and don’ require much cooking time. For example, you can make mashed lentils, lentil soup, lentil hummus, or lentil tacos.

This lentil soup take about 20 minutes to cook. After you prep all of the soup ingredients, all you have to do is add everything to one large pot. You just have to sauté onion, carrot, and garlic before adding the lentils, tomatoes, and stock. The reason for sautéing those ingredients is to deepen the flavor of the soup. If you want to increase the aromatics of the soup, season the carrots, onion, and garlic with some extra curry powder and cumin prior to adding the liquid ingredients.

This soup is also adaptable, in the sense that you can replace certain ingredients if you don’t have them on hand. Use water in place of vegetable stock, or sweet potato in place of carrots. Allow the recipe to work for you and enjoy the rest!

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Is there anything better than slurping up a comforting soup on a cold day? Warm soup is basically medicine for the soul. In the case of this soup, you can have it for dinner and it may lull you to sleep. That’s how delicious and satisfying it is!

This soup doesn’t require a lot of seasonings; rather, it calls for traditional ingredients in Thai cuisine. One of our favorite ingredients is lemongrass, which has been known to boost immune function, improve circulation, and improve sleep. Additionally, this soup includes galangal and kaffir lime leaves. Now, if you can’t get your hands on either of those ingredients, you can use ginger in place of galangal and more lime juice in place of the kaffir lime leaves.

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If you are a lover of creamy soups, you just won the jackpot with this recipe. This creamy cauliflower soup packs tons of flavor and has a velvety texture. In addition to the delicious flavors, this soup contain a diverse nutritional profile. It’s rich in vegetable that contain allium, which is a potent antioxidant compound that exhibits anti-cancer, antibacterial, and anti-inflammatory properties.

Cauliflower is wonderful for blended soups, but the white beans in this soup yield a creamy texture. The beans actually act as a dairy replacement, so there’s no need for creams of milks. In addition to giving the soup an undeniably creamy base, the beans offer lots of protein and fiber. You get the best of both the nutritional and textural worlds.

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Get your blender out and ready your taste buds for a delectable raw vegan red pepper soup. Using cashews as the base, this raw soup is delightfully creamy and offers fiber, protein, and vitamin C. The trick to naturally warming up this soup is to leave it blending for five minutes. The high-speed revolutions will give the soup some warmth to comfort the soul.

Now, we feel it’s important to highlight how nutritionally dense bell peppers are. They have high water content and one red bell pepper satisfies 169% of the recommended daily intake of vitamin C. Additionally, they contain powerful carotenoids that help to improve eye health. In fact, these carotenoids protect the retina from oxidative damage. What’s the best part about these benefits? You get to reap them all when you consume bell peppers in their raw form, like in this soup.

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