vegan soups — Recipe Blog — AngieReneeHartman

Simple Creamy Broccoli "Cheese" Soup (V, GF)

This particular dish I set out to do a Broccoli “Cheese” Pasta for my baby and family and I had zero time that day as I was teaching all day. I threw everything into the crock pot and let it cook until I go back. Originally I had planned it to cook for about 2-3 hours but it ended up for cooking for more like 4. So what I came home to was virtually a soup at that point. Good news it was SUUUPPPEEER creamy and really tasted like soup!

A few nutrition facts about what I used. I used a chickpea pasta which is here and it is packed and it looks and tastes like pasta if you’ve never tried it! Gluten Free, Vegan, simple ingredients and protein packed (25 G for 4 oz cooked pasta)! 4 Servings in a box and that is pretty much what the total recipe below makes up.

Creamy Butternut Squash Soup (V, GF)

When I set out to make this I had no idea what I was making - as usual! However, the creamy consistency and the flavor is just bursting out of the bowl! I can’t even take it!

All I’ve been craving is soups lately! It’s crazy how fall makes you immediately transition to more earthy and warm foods! Based on Ayurvedic lifestyle I am a Pitta and for fall I should be having seasonal harvested foods like apples and pears for cooling energy.

Split Pea Soup (V) (GF)

This is one of my favorite recipes and I LOVE making this in the fall to warm my belly. I may have started the process early because I was craving it in August but we had a cool week here in Denver and really put me in the mood for warm soul food.

This recipe is very simple and I love to use my crock pot for this recipe. It makes life easy for me the more I can use my crockpot. I've tried every type of "healthy" vegan split pea soup - normally it comes it with ham - and this one is soooooo incredibly creamy and smooth AND contains NO dairy! How amazing is that?