Soup

Pumpkin Bisque

Alysen — Tue, 13 Jan 2026 16:56:47 +0000

Experience the joy of creating an incredibly delicious and easy Pumpkin Bisque, crafted with the simplicity of canned pumpkin puree. This family-friendly dish not only warms the heart but also makes for fantastic leftovers, inviting you to savor each moment.

What makes this Pumpkin Bisque so good?

This pumpkin soup is super cozy and gives you all the vibes of a beautiful fall day!
This is a family go-to because it's made with basic pantry staples, and it's low-carb. Can’t beat a fun seasonal kid-friendly soup!
Love leftovers? There's always leftovers for a great lunch meal prep!

Key Takeaways for Pumpkin Bisque

I used canned pumpkin in this recipe. However, if you have sugar pumpkins, you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse-ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
It’s essential to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding it to the soup.
To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if needed to avoid overfilling the blender.
Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.

Other soup recipes

Yay! You have made it this far, and I am so glad! Hey, if you make this recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Pumpkin Bisque

This is the creamiest fall soup! Use canned pumpkin puree for the easiest gluten-free pumpkin bisque garnished with coconut cream and pumpkin seeds.

Course Main Course, Soup

Cuisine American

Keyword pumpkin bisque

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 159kcal

Author Alysen

Equipment

Ingredients

1 tablespoon olive oil
1 cup yellow onion diced
3 cloves garlic
1 15-ounce can pumpkin puree about 1 ¾ cups
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon paprika
2 cups vegetable broth
2 tablespoons maple syrup
1 cup full-fat coconut milk plus more for garnish
¼ cup salted pepitas for garnish, optional

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3 to 4 minutes, until translucent and starting to brown.
Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg and paprika.
Stir until combined. Cook 1 to 2 minutes.
Then, pour in the vegetable broth, and stir until smooth.
Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
Once smooth, pour in the coconut milk and maple syrup. Stir until combined.
To serve, top with a drizzle of additional coconut milk and sprinkle with salted pepitas. Serve with slices of toasted gluten-free baguette.

Notes

I used canned pumpkin in this recipe. However, if you have sugar pumpkins, you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse-ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
It’s essential to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding it to the soup.
To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if needed to avoid overfilling the blender.
Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.

Nutrition

The post Pumpkin Bisque appeared first on Vegetarian Mamma.

Sick Soup - Best Soup For A Cold!

Alysen — Fri, 09 Jan 2026 02:12:25 +0000

Sick Soup, or feel better soup, is a soul-warming vegetarian soup that helps you to feel better when sickness hits. The unique combination of ingredients in this best soup for a cold will make you feel better!

What is the best soup to eat when sick?

This soup came about after years of watching my mom make it. She would ALWAYS make this soup when she didn't feel well.

It wasn't until I was an adult and had kids that I decided I should try it. Now I am wondering why I waited so long!

I personally feel this is the best soup for when you are feeling sick. Often we think chicken noodle soup when sick is the best, but this soup gives you something special too!

Obviously being vegetarian, I don’t eat chicken noodle soup - this vegetarian sick soup is perfect for me.

Does soup help a cold?

Yes, it absolutely does! The warm broth and steam can help loosen nasal congestion and ease symptoms, helping you get better faster.

This soup has many names:

Sick Soup
Feel Better Soup
Sick Day Soup
Cold Busting Soup
Soothing Soup for Cold and Flu Season

Whatever you call it - it's the best soup for a cold!

My sweet friend Chrystal at Gluten-Free Palate created a delicious and comforting quinoa soup that will make any day better! My friend Michelle over at My Gluten Free Kitchen has a Gluten Free Chicken Noodle Soup too! Same for my friend Chandice at This Vivacious Life! She loves gluten-free chicken noodle soup, too!

Best Soup For A Cold Ingredients:

The best part about this cold busting soup is that it requires a few simple ingredients. Because let's face it, the last thing you want to do when you are fighting a cold is also fight your way through a grocery store. Here is what you will need:

Onion
Vegetable Broth
Potato
Eggs
Salt and pepper (to season)

Now I am not a doctor, so I can't really make any medical claims. I can just tell you, I feel better after eating this soup. This is the soup to eat when sick, and I believe it is the very best soup for a cold or flu.

I think the simple (very simple) flavor and the warmth give you just what you need. This recipe is a "no frills" type of soup. Simple and good!

For me I adapted this recipe to meet my vegetarian needs. I know my mom has used bacon in her feel-better soup before. So, if you are a meat-eater, that is A-okay! Make it your own!

You might have ended up here because you googled: soup recipes for when you are sick, soup for the sick, soup for when sick or sick soup recipe. Phew, there are so many ways to google this recipe! Regardless, we are thrilled that you are here and we hope that you feel better after eating this vegetarian soup!

In addition to eating sick soup, remember to pause, slow down and take care of your overall self when you are not feeling 100%. Whether that means taking an extra nap, meditating or taking a bath. Take pause and give your self some grace and time to heal.

How to make sick soup

In a pot over medium heat, add the onion, broth, and potatoes, and bring to a boil. Boil until potatoes are soft.
Once potatoes are soft, turn the heat down to low.
Whisk eggs and gently add the egg mixture to the soup pot while stirring. Heat until the egg turns into solid strings.
Enjoy with salt and pepper. You can also dip buttered bread into the soup.

Looking for more flu-buster soups? Here is a listing of 15 sick-day soups. You have also got to check out this Italian penicillin soup, just use "right rice" as a gf sub for the orzo pasta. If you love soup recipes! Try Creamy Corn Soup, Cheesy Potato Bean Soup, or Taco Soup.

Sick Soup - for when you do not feel well

Sick Soup or feel better soup is a soul warming soup that helps you to feel better when sickness hits. This unique combination of ingredients will make you feel better!

Course Soup

Cuisine American

Keyword sick soup

Prep Time 3

Cook Time 20

Total Time 23

Servings person

Calories 149kcal

Author Alysen

Ingredients

¼ c onion diced
3 c vegetable broth
1 c potato peeled and diced
2 eggs whisked
buttered bread optional
salt and pepper optional

Get Recipe Ingredients

Instructions

In a pot over medium heat, add onion, broth and potatoes to a boil Boil until potatoes are soft.
Once potatoes are soft, turn heat down to low.
Whisk eggs and gently add in the egg mixture to the soup pot while stirring. Heat until egg turns into solid strings.
Enjoy with salt and pepper. You can also dip buttered bread into the soup.

Notes

Soup is best enjoyed the day you make it. Enjoy with some crusty bread or your favorite crackers.

Nutrition

Key Takeaways

Sick soup, also known as feel better soup, is a vegetarian dish that warms and helps you recover when you're sick.
This soup provides comfort and relief, easing symptoms with warm broth while being a great alternative to traditional chicken noodle soup.
The recipe for sick soup is simple and requires ingredients like onion, vegetable broth, potato, eggs, and seasoning.
To make sick soup, boil the onion and potato in broth, then add whisked eggs for a nourishing finish.
Enjoy sick soup with buttered bread, and remember to care for yourself while recuperating.

The post Sick Soup - Best Soup For A Cold! appeared first on Vegetarian Mamma.

Instant Pot Potato Leek Soup - An easy dinner!

Alysen — Sun, 04 Jan 2026 18:42:32 +0000

Instant Pot Potato Leek Soup is a delicious, easy meal you can make quickly for your family! Pair with a salad, and you won’t believe how simple this pressure cooker leek and potato soup is!

Instant Pot Potato Leek Soup - An easy dinner!

Here’s the deal about this soup. Not only is it an excellent vegetable broth, but it’s also one of those potato soup recipes that you’ll remember for a very long time.

Many people tend to shy away from using russet potatoes in a soup, but don’t be one of those people! Once you add in the vegetarian stock and prepare leeks, you’ll see just how simple this vegan leek and potato soup truly is.

If you have 15 minutes, you can prepare this soup! Trust me!

We are HUGE soup fans at our house! No matter the time of the year! I love this simple-to-make Instant Pot Potato Leek Soup.

Stovetop Option or Instant Pot

It can easily be made on the stovetop, too. You can check out our Potato Leek Soup recipe for stove-top directions! (Stay reading if you want to get the recipe for this pressure cooker leek and potato soup!)

As you know, we recently joined the Instant Pot craze. We were a little late to the game, but we are quickly coming up to full speed. Also, my husband enjoys connecting all his devices to our ALEXA so he can command them with his voice. If you are technologically inclined, the linked Instant Pot has an app with many recipes.

I’m seriously in awe of all the free time that I have when I use my Instant Pot. It’s a game-changer in my house. I find that when I use it to cook anything, I have about 15-20 extra minutes to do something else….and that time to me is priceless! It allows me to catch up on other work, read a bit in Scott W. Cook's book, or have some family time. I love having the flexibility rather than having to stand over a stove, watching dinner like a hawk!

I am amazed at all the things that I have been able to cook in my Instant Pot. Have you gotten one yet? You can make all sorts of meals in it!

Even breakfast! Check out this Instant Pot Pumpkin Oatmeal by Meaningful Eats! You have options for breakfast, lunch and dinner with the Instant Pot!

Understanding the Instant Pot lingo for this leek soup recipe

One thing I've learned with my Instant Pot Recipes is that, while it says it takes 12 minutes for your Instant Pot Potato Leek Soup, it actually takes a touch longer.

You see, when you use the Pressure mode, it has to reach the set pressure. THEN the 12 minutes start to tick away.

Once your 12 minutes are up, you have to release the pressure, and THEN it is time to eat.

Not hard, I think sometimes people think it is actually quicker than it really is. However, it is still faster than the stove-top method! (and less work, too!)

What are leeks and how do you slice a leek?

A leek is a vegetable many cooks add to recipes for flavor and texture. If you add the leeks to your soup, you’ll need to understand that you aren’t going to want to put the entire leek into your soup. Instead, cut off the end, then slice the white part into pieces to add to your soup. It is edible, but it varies from person to person, as some people don’t like the texture when eaten in larger pieces.

Remember to clean and wash leeks as well before slicing. If you don’t want to slice them longways, you can always cut them into smaller circles as well, in the same way that you would chop chives. That way, the pieces are not as long, and the flavor may not come through as strongly if you don’t want it to. If you’re wondering how to cut leeks for soup, those are two methods that many people use.

Can you add cheddar cheese to this Instant Pot Potato Leek Soup?

Of course you can. If you don’t live a dairy-free lifestyle, you can add in cheese, sour cream, or even heavy cream as well. We omit items like this because of our eating habits, but feel free to change it up or add it as well. Just know you’ll need to research how to cook those dairy items over medium heat, or when to add them to the Instant Pot.

When seasoning with salt and pepper, what happens if you add too much?

Be very careful when using your seasonings. Too much salt will make your soup too salty, but too little will leave your taste buds craving more. Follow the directions and measure out accordingly. If, after you make the soup, you feel you need more salt, you can add a little at a time to your own bowl.

The same process applies to adding the pepper as well. You don’t want too much pepper because it may be too spicy at that point in time!

Love instant pot recipes? If you are a meat eater, you need to check out these Instant Pot (Pressure Cooker) Beef Short Ribs from the Gluten Free Palate!

Vegetarian? Or maybe wondering more about vegetarian life or meatless cooking? There are several different types of vegetarians.

Basic types of vegetarians are:

If you want to learn more about the different types of vegetarians, you can visit our vegetarian educational posts.

Instant Pot Potato Leek Soup

I bet you are getting hungry! Let's check out this recipe and see JUST how easy it is! I bet you won't be able to believe it!

Do you have a favorite Instant Pot Soup recipe? I'd love to hear about it!

Instant Pot Potato Leek Soup - An easy dinner!

Instant Pot Potato Leek Soup is a delicious and easy meal that you can quickly create for your family! Pair with a salad and rolls and you won’t believe how simple this pressure cooker leek and potato soup is!

Course Soup

Cuisine American

Keyword instant pot potato leek soup

Prep Time 10

Cook Time 12

Total Time 22

Servings people

Calories 53kcal

Author Alysen

Equipment

1 Instant Pot

Ingredients

2 T butter or olive oil
2 large leek white and pale green parts, sliced thinly
4 medium potatoes peeled and diced
6 cups of veggie broth
salt and pepper to season
fresh parsley to garnish

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Instructions

Turn on the SAUTE feature of your Instant Pot. Melt the butter and saute the leeks.
When leeks are soft add in the potatoes and broth.
Turn your Instant Pot to Manual, then HIGH pressure and set for 12 minutes. After the 12 minute timer is complete, carefully use the steam release to remove the pressure.
Place into bowls, season with salt and pepper and parsley.
ENJOY!

Nutrition

Thanks for stopping by and checking out this recipe. Whether you are here because you want to eat more meatless meals, you are a vegetarian or a vegan, whatever brought you here, you are welcome here! We are happy to have you! If you are looking for some meatless main dishes, I would suggest you check out: Vegetarian Meatloaf, Vegan Zucchini Fritters, Instant Pot Pad Thai, Vegetarian Potato Soup Recipe and Mediterranean Rice Bowl.

I told you that was easy! Looking for other allergy-friendly recipes?

All our recipes are nut-free and gluten-free. We also have vegan recipes too!

Let's talk! Do you have an Instant Pot? Have you made soup yet? If you haven't gotten an Instant Pot what is holding you back? For me, it was price but they finally went on sale! SCORE!

** This post contains an affiliate link.

The post Instant Pot Potato Leek Soup - An easy dinner! appeared first on Vegetarian Mamma.

Vegan Pumpkin Soup

Alysen — Thu, 30 Oct 2025 23:00:20 +0000

Vegan Pumpkin Soup is the thick and creamy fall soup of your dreams! Make the most luscious low-carb soup with canned pumpkin puree and coconut milk, topped with pumpkin seeds for a yummy crunch.

VEGAN PUMPKIN SOUP RECIPE

Fall is made for creamy soups, and this is one of my favorites! This vegan pumpkin soup is full of flavor and so luscious with coconut milk, cinnamon, nutmeg, and maple syrup, all topped with pepitas. If you've never made pumpkin soup, this recipe is so easy.

I love a cozy soup night in the fall. This is a family go-to because it's made with basic pantry staples, and it's low carb. Plus, there's always leftovers for a great lunch meal prep!

INGREDIENTS IN VEGAN PUMPKIN SOUP

Pumpkin puree: Canned pumpkin puree works great! It's easy to use and saves you so much time.

Onion: I like to use sweet yellow onions in most of my recipes. A white onion works, too, but will bring a sharper flavor.

Garlic: Everything is better with garlic. Be sure to keep stirring it so it doesn't burn!

Cinnamon: There's so much fall flavor packed into cinnamon. It's a great spice for savory or sweet dishes.

Nutmeg: As the name implies, this spice brings a little nuttiness to the mix. This soup it totally nut-free, but you'll get a little of that toasted nut flavor thanks to nutmeg!

Paprika: You can use regular or smoked paprika in this vegan pumpkin soup recipe.

Vegetable broth: You can use any vegetable broth you want! I've always got some homemade broth in the freezer for the most hearty soups.

Maple syrup: This adds a hint of richness and sweetness to the soup. You can always skip it, but I highly recommend it.

Coconut milk: You want the full-fat coconut milk for the creamiest pumpkin soup. Save a little for a beautiful garnish, too.

Salted pepitas: I love these for a crunchy garnish on top! You can also use pomegranate arils, roasted chickpeas, croutons, pepper, almonds, or chili oil!

If you have any questions, please leave a comment below and I will get back to you ASAP!

HOW TO MAKE VEGAN PUMPKIN SOUP

First, sauté the onions for a few minutes in olive oil over medium heat.
When the onions are mostly translucent, add the garlic and cook until fragrant. Stir the garlic constantly to keep it from burning.
Then, add the pumpkin puree, salt, pepper, cinnamon, nutmeg, and paprika to the pot.
Stir to combine all the ingredients together thoroughly. Cook for a couple minutes.
Now, add the vegetable broth to the mix and stir until the pumpkin puree is smooth.
Simmer pumpkin soup to let the flavors meld together. Then, use an immersion blender until the soup is super smooth.
Next, add the coconut milk and maple syrup and stir it all up.
That's it! I like to serve this vegan pumpkin soup with a drizzle of coconut milk and a sprinkle of salted pepitas for extra crunch. Don't forget the crunchy bread!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

WHAT TO SERVE WITH PUMPKIN SOUP

Finish dinner with these sweet apples in the air fryer! They're an amazing healthy dessert you can make in less than 20 minutes.

Make it a soup-and-salad night with this tofu salad packed with apples, quinoa, dried cranberries, and kale. Add your favorite dressing or use coconut aminos to keep it gluten-free!

IS PUMPKIN SOUP HEALTHY?

When it comes to healthy soups, it all boils down to your ingredients! I like to keep this soup fairly clean and healthy but still so luscious and creamy, too.

This pumpkin soup recipe is only 160 calories per bowl! It's also low in carbs and packed with calcium. If you want to lower the sugar content, you can always skip the maple syrup.

HOW TO ROAST PUMPKINS

I usually use canned pumpkin puree for this vegan soup because it's so easy! But, sometimes during the fall, when pumpkins are everywhere, I'll roast a pumpkin!

To roast a whole sugar pumpkin, quarter it and scoop out all the bits you'd remove for a jack-o-lantern. Cover all sides with oil, salt, and pepper. I also stab the skin a few times on each piece.

Bake the pumpkin until the skin is soft and easily pierced. Let it cool, and just scoop out the flesh! You can keep it like this for some dishes, or blend it for a pumpkin puree.

MORE AMAZING FALL RECIPES

Vegan Potato Soup is super creamy and perfect for cold weather! This simple soup is packed with carrots, celery, onions, and yellow potatoes for a heartwarming, comforting dinner in an hour.

I love zucchini fries, and this recipe is so easy because it's made in the air fryer! They're lightly breaded and still low-carb and keto-friendly.

Have you ever roasted butternut squash? It's the best fall dish that's so easy and great to add to almost any recipe.

You've had pumpkin pie and pecan pie, but have you had pecan pumpkin pie? This is the best Thanksgiving dessert with the best of both worlds!

Pumpkin baked goods are a sign of fall. I have many vegan pumpkin recipes! Try Vegan Pumpkin Chocolate Chip Cookies!

Yay! You have made it this far, and I am so glad! If you make this recipe, I'd love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest, Instagram, and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

Vegan Pumpkin Soup

This is the creamiest fall soup! Use canned pumpkin puree for the easiest gluten-free pumpkin soup garnished with coconut cream and pumpkin seeds.

Course Main Course, Soup

Cuisine American

Keyword creamy soup, fall soup, pumpkin soup

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 159kcal

Author Alysen

Equipment

Ingredients

1 tablespoon olive oil
1 cup yellow onion diced
3 cloves garlic
1 15-ounce can pumpkin puree about 1 ¾ cups
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon paprika
2 cups vegetable broth
2 tablespoons maple syrup
1 cup full-fat coconut milk plus more for garnish
¼ cup salted pepitas for garnish, optional

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Then, add the diced onion and cook for 3 to 4 minutes, until translucent and starting to brown.
Add the minced garlic and cook an additional minute, being sure to stir constantly so the garlic does not burn.
Add the pumpkin puree, salt, ground black pepper, ground cinnamon, nutmeg, and paprika.
Stir until combined. Cook 1 to 2 minutes.
Then, pour in the vegetable broth, and stir until smooth.
Bring to a boil and then turn down the heat to a simmer. Let simmer for 15 minutes, stirring occasionally, to let the flavors meld together. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender to process until smooth.
Once smooth, pour in the coconut milk and maple syrup. Stir until combined.
To serve, drizzle with additional coconut milk and sprinkle with salted pepitas. Serve with toasted gluten-free baguette slices.

Notes

I used canned pumpkin in this recipe. However, if you have sugar pumpkins you can roast them in the oven until soft and then puree them for this recipe. You need roughly 2 cups of pumpkin puree.
Some other topping ideas include pomegranate arils, crispy roasted chickpeas, croutons, coarse ground black pepper, slivered almonds, fresh herbs, and chili oil. Experiment with your favorite toppings!
It’s important to use full-fat coconut milk to get a really creamy texture with this soup. If the coconut milk has separated in the can, stir it together before measuring it out and adding to the soup.
To get a really smooth soup, I use an immersion blender. I like it because I don’t have to transfer the soup out of the pot. However, you can use a blender as well. Just ladle the soup into your blender and process. Work in batches if need be so you don’t overfill the blender.
Store this soup in the refrigerator in an airtight container for 4 to 5 days. Just reheat over the stove before serving.

Nutrition

The post Vegan Pumpkin Soup appeared first on Vegetarian Mamma.

Slow-cooker Tex Mex Enchilada Soup

Alysen — Tue, 22 Apr 2025 23:12:01 +0000

Indulge in the mouthwatering Slow-cooker Tex Mex Enchilada Soup, a flavorful dish that practically cooks itself! There's nothing quite like the convenience of a slow-cooker meal, and this vegetarian enchilada soup is destined to impress. With its rich flavors and comforting ingredients, it's a guaranteed crowd-pleaser, with everyone returning for seconds!

Slow-cooker Tex Mex Enchilada Soup Recipe

Life can sometimes get pretty hectic, but that's when a slow cooker comes in handy. A slow-cooker meal is perfect for those busy nights! We absolutely love the flavors of Tex-Mex cuisine, and this enchilada soup has become one of our favorite recipes. You can already spot the secret ingredient in the picture below.

Ingredients in Tex Mex Enchilada Soup

Black Beans: The bulk of our soup adds tons of texture and protein.

Diced Tomatoes: Any style will do. If you're feeling spicy, try fire-roasted diced tomatoes.

Frozen Corn: I love the little bit of sweetness that corn adds to this enchilada soup.

Chopped Onion: For a warm flavor.

Bell Pepper: This adds tons of flavor to the soup.

Tex-Mex Enchilada Sauce: If you can't find it, then regular enchilada sauce will also work, or try my Vegan Enchilada Sauce.

Vegetable Broth: Use your favorite brand, or a broth you've made yourself.

Sour Cream: Top your soup with just a spoonful.

Monterey Jack Cheese: I love this type of cheese for any application where I want melty, delicious cheese.

Tex Mex Enchilada Sauce - Secret Ingredient!

The secret ingredient in this enchilada chowder is the Tex-Mex Enchilada Sauce from HATCH! If you love Southwest flavors, you must check out HATCH's vast range of products. The HATCH Chile Company will quickly become your #1 source for delicious products!
I am hungry, so I am just thinking about this enchilada soup. It is pretty amazing!
Those black beans make this enchilada chowder hearty! The peppers and corn add flavor, while the enchilada sauce increases the spice level.

How to Make Slow-cooker Tex Mex Enchilada Soup

This enchilada soup couldn't be easier. In your crockpot, you want to add your different ingredients.

The ingredients look beautiful in the slowcooker, don't they?
While I did line them up all pretty, you are welcome to dump and go—that is the best part of a slow-cooker recipe.

Ready to cook! Oh, the smells will be hard to handle! The smells are fantastic! Be prepared for a delicious-smelling kitchen!
The enchilada soup is ready for the cheese! Nothing like ooey gooey cheesy soup!

How to serve Slow-cooker Tex Mex Enchilada Soup

To serve this enchilada soup, we added some delicious toppings. Here are a few suggestions for you:

fresh chopped cilantro
guacamole
crumbled tortilla chips

Can I add Meatless Beef Crumbles or Chick'n shreds?

You absolutely could. You could add shredded cooked chicken to this recipe or serve it on the side for your meat-eaters. This enchilada soup is great for family gatherings.

More Soup Recipes

If you love soup as much as I do, visit the recipe index to find more gluten-free soup recipes!

You can check out a few related recipes:

Hungry for more gluten-free recipes? Be sure to check out our recipe index!

Yay! You have made it this far, and I am so glad! If you make this enchilada soup recipe, I’d love for you to give it a quick review and star rating ★ below. Make sure you follow me on Pinterest and Facebook, too!

Don't forget to subscribe to our EMAIL newsletter.

Slowcooker Tex Mex Enchilada Soup

Slowcooker Tex Mex Enchilada Soup is a delicious soup that basically makes itself! Who doesn't love a slowcooker meal? This vegetarian slow cooker enchilada soup is sure to please!

Course Soup

Cuisine Mexican

Keyword crockpot, enchilada soup, slow cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 435kcal

Author Alysen

Equipment

1 Crockpot or Slowcooker

Ingredients

1 can black beans rinsed and rained
1 can diced tomatoes
1 10 oz package of frozen corn
1 c chopped onion
1 c bell pepper diced
15 oz Tex Mex Enchilada Sauce
2 c vegetable broth
½ c sour cream
2 c Monterey Jack cheese shredded
Optional Toppings: crumbled tortillas guac, cilantro

Get Recipe Ingredients

Instructions

In your crockpot mix together: beans, tomatoes, corn, onion, peppers,enchilada sauce and vegetable broth.
Cook on high for 3 hours or low for 6 hours.
When soup is done, turn off heat. Add in sour cream and cheese. Stir to mix.
Add topping if you wish and ENJOY!

Notes

You could add shredded cooked chicken to this recipe.

Nutrition

The post Slow-cooker Tex Mex Enchilada Soup appeared first on Vegetarian Mamma.

Vegan Chicken Broth

Alysen — Mon, 20 Nov 2023 15:10:15 +0000

Use up all the leftover veggies in your fridge and make a flavorful and homemade vegan chicken broth!

This vegetable stock is super simple to make on the stove and will replace chicken broth in all of your favorite vegan recipes, including soups and stews.

Why This Vegan Chicken Broth Recipe is So Good

Soup recipes always call for chicken broth, and this chicken-less chicken broth is the perfect vegan substitute. This recipe is completely vegan and dairy free.
You can use up all of your leftovers! Clean out the fridge and freezer before you start this recipe. Look for celery and onions that are slightly past their prime, carrots that have been sitting in there forever, or pull out the corn that you froze 6 months ago that you were planning to use to make a corn casserole. Anything goes into this vegan chicken broth - except chicken.
Homemade vegetarian broth is easy to make! Simply cover your veggie scraps with water and let them simmer on the stove for a while. Then strain and enjoy!
You can easily store this broth in the freezer for months so that you'll always have delicious and healthy vegan "bone" broth on hand for sipping or for recipes like Vegan Chicken Noodle Soup or Vegan Beef Stew (it's made with mushrooms!).

Tips and Tricks for Making Vegan Chicken Broth

Plan Ahead. This recipe works best if you start saving your veggie peels and extra bits and do so for a while. I like to keep a large ziplock bag in the freezer and toss things into it each night while I'm preparing dinner. You need about 10 cups of veggies for this stock recipe.
Be sure to wash your veggies well before peeling them if you plan to save the peels for broth!
Some veggies are not ideal for stock. Avoid potato peels as they can hold toxins from the soil. You may also want to avoid brassicas, like broccoli, kale, and cabbage. They add a flavor to the stock that's not ideal.
Squash and potatoes can make the stock cloudy, but the peels from squash and zucchini are perfect for broth.
The best vegetables to use for vegan chicken broth are onions, carrots, celery, bell peppers, garlic, tomatoes, and mushrooms.
Onion peels should be included, as they help give the vegan broth a rich color.
Try including small amounts of fresh herbs for extra flavor!

What To Make With Vegan Chicken Broth

You can use this vegan veggie stock in any recipe that calls for vegetable broth, chicken stock, or beef broth!

Try it in my White Bean and Kale Soup! This vegan soup is hearty and creamy from the addition of coconut cream.

Vegan Enchilada Sauce is also made with vegetable stock. It's my favorite for making tasty vegan enchiladas and I like to drizzle it on Tofu Tacos too.

Want to make a super simple and satisfying soup with vegan chicken broth? Try my 3 Ingredient Potato Soup. You won't believe what you can do with just potatoes, broth, and onions!

More Vegan Recipes You'll Love

Vegan Chicken Broth

Use up all the leftover veggies in your fridge and make a flavorful and homemade vegan chicken broth! This vegetable stock is super simple to make on the stove and will replace chicken broth in all of your favorite vegan recipes.

Course Soup

Cuisine American

Keyword vegan chicken broth, vegan chicken stock, vegetarian broth

Prep Time 5

Cook Time 55

Total Time 1

Servings cups

Calories 125kcal

Author Alysen

Equipment

Ingredients

10 cups vegetables scraps, peels, leftovers, etc., cut into small pieces.
Water enough to cover the vegetables
1 bay leaf
salt and black pepper to taste

Get Recipe Ingredients

Instructions

Add the vegetable pieces, water, bay leaf, salt, and pepper to a large saucepan.
Bring to a boil. Then reduce the heat to low and simmer for at least 45 minutes.
Remove the broth from the heat. Use a fine mesh sieve to strain the broth, pressing down on the vegetables to get all the flavor out. Adjust the seasoning if needed.

Notes

Plan Ahead. This recipe works best if you start saving your veggie peels and extra bits and do so for a while. I like to keep a large ziplock bag in the freezer and toss things into it each night while I'm preparing dinner. You need about 10 cups of veggies for this stock recipe.
Be sure to wash your veggies well before peeling them if you plan to save the peels for broth!
Some veggies are not ideal for stock. Avoid potato peels as they can hold toxins from the soil. You may also want to avoid brassicas, like broccoli, kale, and cabbage. They add a flavor to the stock that's not ideal.
Squash and potatoes can make the stock cloudy, but the peels from squash and zucchini are perfect for broth.
The best vegetables to use for vegan chicken broth are onions, carrots, celery, bell peppers, garlic, tomatoes, and mushrooms.
Onion peels should be included, as they help give the vegan broth a rich color.
Try including small amounts of fresh herbs for extra flavor!
The nutrition facts here are just a guide. The actual details will depend on which vegetables you use, how much salt you add, and how much water you use.
Storage: Keep in the refrigerator for up to 1 week, or freeze for up to 4 months.

Nutrition

The post Vegan Chicken Broth appeared first on Vegetarian Mamma.

Chickpea Soup

Alysen — Mon, 29 May 2023 12:00:00 +0000

You are going to love this hearty, tomato-based Chickpea Soup! It's filling and rich with creamy beans and potatoes, perfectly seasoned with garlic and herbs, and cooked in less than an hour on the stovetop.

Why This Chickpea Soup Recipe is So Good

It's Gluten-Free and Vegan! This recipe is similar to a Traditional Minestrone Soup, but we're skipping the pasta and adding potatoes instead. We're also replacing the traditional cannellini beans with another favorite vegan protein source: chickpeas, which are richer and have more bite to them.
A Versatile Recipe, this soup with chickpeas can be served as an appetizer, a light lunch, or a satisfying dinner with a salad or some crusty bread on the side.
The Recipe is Simple! Like many soup recipes, we'll start by sauteeing some veggies, then layering in the flavor ingredients, and finally simmering everything together in vegetable stock until the whole thing comes together. As a bonus, it takes less than an hour!

Tips and Tricks for Making This Easy Chickpea Soup Recipe

Add Extra Veggies! Stir in some chopped kale or baby spinach and let it wilt down at the very end, or sautee mushrooms or diced zucchini before adding the broth and tomatoes.
Potatoes make this soup super satisfying, but you can leave them out if you want to reduce the carbs in this recipe.
Try Pureeing It. Add around half of the finished soup to a blender and puree it until smooth. Then stir it back in and enjoy the dairy-free creaminess!
Feel Free to Use Dry Chickpeas in this recipe. Just cook them first before adding them to the soup.
Don't throw away the liquid from the can of chickpeas! That is called "aquafaba" and it can be whipped up to make the most delicious aquafaba chocolate mousse.
Garnish your Soup with freshly chopped parsley, grated parmesan cheese (or a vegan parmesan substitute)
Store any leftovers in an airtight container in the fridge for up to 4 days. I'd avoid freezing this soup, only because it contains potatoes. Those tend to change texture in the freezer and become grainy.
Serve with a delicious salad to make it a meal. I am a big fan of this Dandelion Salad with gluten-free bread crumbs.

What to Serve with Chickpea Soup

All types of soup are delicious with your favorite gluten free bread! I like to pick up a nice rustic loaf at my favorite bakery.

You can also top your bowls with homemade air fryer croutons, or make vegan croutons in the oven.

More Delicious Soup Recipes

Chickpea Soup

Course Soup

Cuisine Italian

Keyword chickpea soup, chickpea soup recipe

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 131kcal

Author Alysen

Equipment

Soup pot

Ingredients

2 tbsp olive oil
1 onion diced
1 stick celery diced
1 large carrot diced
3 cloves garlic minced
1 tsp paprika
½ tsp dried rosemary
½ tsp dried thyme
1 large white baking potato peeled and diced into approx. 1” chunks
5 cups vegetable stock
1 15-oz can diced tomatoes
2 15-oz cans chickpeas drained
Salt and pepper to taste

Get Recipe Ingredients

Instructions

Heat the oil in a large soup pot. Add the onion, celery and carrot and fry for 6-8 minutes until softened, then add the garlic and fry for another minute.
Add the paprika, rosemary and thyme and stir well, cooking for another 2 minutes.
Add the potato, stock, diced tomatoes, chickpeas and some salt and pepper to taste. Stir, bring to a boil then leave to simmer for 45 minutes.
Serve, garnished with fresh parsley if desired.

Notes

This recipe will serve 4-6 people, depending on the serving size.
To reduce the sodium, look for low-sodium vegetable stock, or make your own!
Add Extra Veggies! Stir in some chopped kale or baby spinach and let it wilt down at the very end, or sautee mushrooms or diced zucchini before adding the broth and tomatoes.
Potatoes make this soup super satisfying, but you can leave them out if you want to reduce the carbs in this recipe.
Try Pureeing It. Add around half of the finished soup to a blender and puree it until smooth. Then stir it back in and enjoy the dairy-free creaminess!
Feel Free to Use Dry Chickpeas in this recipe. Just cook them first before adding them to the soup.
Garnish your Soup with freshly chopped parsley, crunchy croutons, or grated parmesan cheese (or a vegan substitute)
Store any leftovers in an airtight container in the fridge for up to 4 days. I'd avoid freezing this soup, only because it contains potatoes. Those tend to change texture in the freezer and become grainy.

Nutrition

The post Chickpea Soup appeared first on Vegetarian Mamma.

4 Ingredient Potato Soup

Alysen — Wed, 19 Apr 2023 06:03:00 +0000

A 4 Ingredient Potato Soup Recipe that's ready in about 40 minutes! This simple soup recipe will warm your belly with comforting flavors and textures, and it's so easy to make.

Why This 4 Ingredient Soup Recipe is So Good

It's a super simple recipe! Potatoes, onions, broth, and milk are the four ingredients needed, and they come together to make the most delicious potato soup in very little time.
This is the ultimate comfort food soup. It's filling, creamy, and delicious.
This is a smaller batch soup recipe to serve four people. This is great if you're cooking for just a few, but you can easily adjust the recipe to make more potato soup if you want to!

Tips and Tricks for Making 4 Ingredient Potato Soup

Use homemade vegetable stock for this soup recipe, or buy it at the store! Packaged broths can contain a lot of sodium, so you may want to opt for a low-sodium option.
Because there are only four ingredients, be sure that they are all high-quality and fresh!
To give potato soup a creamy comforting texture, we're using a standard blender. A stick or immersion blender can also be used, and that way you'll have fewer dishes to wash!
If you'd rather not blend the soup, it's delicious left chunky as well.
For a richer, creamier soup, use half and half or heavy cream in place of the milk in this recipe.
Other seasonings can be added to your potato soup. Try a bit of cajun seasoning or a dash of hot sauce to give it a kick.
A handful of parmesan or grated cheddar cheese will also be so good here, if you feel like adding another ingredient to this basic potato soup recipe.
Store leftovers in the fridge. Your soup will stay fresh for up to 4 days. Reheat in the microwave as needed.

What to Serve with Potato Soup

Less is more when it comes to side dishes to serve with potato soup!

I like to have this soup with a nice loaf of bread or rolls, either homemade or from the bakery.

The easiest thing is to make some frozen garlic bread in the air fryer!

You might also like to add something crunchy to your creamy soup. Try my vegan croutons, or add some protein with crispy tofu croutons instead!

More Simple Soup Recipes

White Bean and Kale Soup
Pumpkin Bisque
Spicy Stew
Instant Pot Ramen Soup
My Favorite Soup for a Cold - Sick Soup!
Summer Vegetable Minestrone Soup
Creamy Vegan Tomato Soup

4 Ingredient Potato Soup

A four-ingredient Potato Soup Recipe that's ready in about 40 minutes! This simple soup recipe will warm your belly with comforting flavors and textures, and it's so easy to make.

Course Soup

Cuisine American

Keyword 4 ingredient potato soup

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 189kcal

Author Alysen

Equipment

Ingredients

1 tablespoon oil for sauteing
1 large onion diced
18 ounces (500g) white potatoes peeled and diced into approx. half inch chunks
4 cups vegetable stock
1 cup whole milk

Get Recipe Ingredients

Instructions

Add oil or butter to a large soup pot and fry the onion and potato on a medium setting for about 10 minutes until softened.
Add the vegetable stock, bring to a boil then leave to simmer for 15 minutes.
Stir in the milk and add salt and pepper to taste.
Transfer the soup to a large jug blender and blitz until smooth. Work in batches if needed.
Serve with a little fresh chopped parsley and extra black pepper on top (optional).

Notes

Use homemade vegetable stock for this soup recipe, or buy it at the store! Packaged broths can contain a lot of sodium, so you may want to opt for a low-sodium option.

To give potato soup a creamy comforting texture, we're using a standard blender. A stick blender can also be used.

If you'd rather not blend the soup, it's delicious left chunky as well.

For a richer, creamier soup, use half and half or heavy cream in place of the milk in this recipe.

Other seasonings can be added to your potato soup. Try a bit of cajun seasoning or a dash of hot sauce to give it a kick.

A handful of parmesan or grated cheddar cheese will also be so good here, if you feel like adding another ingredient to this basic potato soup recipe.

Store leftovers in the fridge. Your soup will stay fresh for up to 4 days. Reheat in the microwave as needed.

Nutrition

The post 4 Ingredient Potato Soup appeared first on Vegetarian Mamma.

3 Ingredient Potato Soup

Alysen — Wed, 12 Apr 2023 06:00:00 +0000

This comforting and hearty 3 Ingredient Potato Soup is easy to make with just a few inexpensive ingredients. It's the perfect meal for busy weeknights, or when you're low on groceries!

Why This 3 Ingredient Potato Soup Recipe is So Good

It's Cheap to Make! All you need is an onion, a couple of potatoes, and some broth. Let it simmer and enjoy. Delicious food doesn't have to be expensive, and this simple soup recipe is proof!
Easy to Upgrade. You can make a delicious vegan potato soup with just 3 ingredients, but you can also take things up a notch by adding other seasonings or ingredients. This is a great base recipe for creating your own delicious soups.
You Can Make It Any Time: I always have the ingredients for this soup in my cupboards, so I can whip up a pot whenever I need to feed hungry kids (or myself!) in a hurry.

Try more easy potato soup recipes! We have a vegetarian potato soup recipe that uses just 6 recipes plus seasonings. There's also our vegan potato soup which uses coconut milk for creaminess.

Tips and Tricks for Making 3 Ingredient Potato Soup

To make this recipe even more economical, make your own vegetable stock. Try this recipe for vegetable broth, or just simmer some onions and whatever other veggie scraps you have with water for an hour or more to make a flavorful stock that you can store in the freezer.
Sauteeing the onions and potatoes before boiling them helps to pull out more of their flavor, and helps the soup to be ready quicker.
If you'd like to make a creamy 3 ingredient potato soup, you have a couple of options. First, try blending some or all of the soup with a stick blender. This will give it a thick, creamy texture. Second, you could turn this into a 4 ingredient potato soup recipe and stir in a little bit of heavy cream at the end.

What to Serve With Potato Soup

A simple soup like this one can really go with just about anything, but all it needs is a side of crackers or fresh bread.

Try making frozen garlic bread in the air fryer! You'll also love topping this soup with crunchy air fryer croutons, or add extra protein with tofu croutons instead.

If you enjoy a meal of soup and salad, we have many delicious salad recipes here for you to try. Kale Apple Slaw and Vegan Caesar Salad are two of our favorites.

More Easy Soup Recipes

3 ingredient potato soup

This comforting and hearty 3 Ingredient Potato Soup is easy to make with just a few inexpensive ingredients. It's the perfect meal for busy weeknights, or when you're low on groceries!

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 492kcal

Author Alysen

Equipment

Soup pot

Ingredients

500 grams (18 oz) white potatoes peeled and diced into approx. half inch chunks
1 large onion diced
4 cups vegetable stock
Olive oil for sauteing
salt and pepper to taste

Get Recipe Ingredients

Instructions

Add a tablespoon of oil or butter to a large soup pot and fry the onion and potato on a medium setting for about 10 minutes until softened.
Add the vegetable stock, bring to a boil then leave to simmer for 15 minutes.
Season to taste and serve with a little fresh chopped parsley and extra black pepper on top (optional).

Notes

Sauteeing the onions and potatoes before boiling them helps to pull out more of their flavor, and helps the soup to be ready quicker.

If you'd like to make a creamy 3 ingredient potato soup, you have a couple of options. First, try blending some or all of the soup with a stick blender. This will give it a thick, creamy texture. Second, you could turn this into a 4 ingredient potato soup recipe and stir in a little bit of heavy cream at the end
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.

Nutrition

The post 3 Ingredient Potato Soup appeared first on Vegetarian Mamma.

Magic Leek Soup

Alysen — Wed, 05 Apr 2023 18:36:00 +0000

Are you ready to try Magic Leek Soup? It's said that French ladies drink leek soup broth to keep their lean figures, but I'm not really interested in that bit of diet advice!

Aside from that, leek soup, made creamy from a few boiled potatoes (not milk or cream) and simply seasoned with salt and bay leaves, is delicious!

This recipe is also magical because it's very easy to make. With just 6 ingredients and 30 minutes, you'll be enjoying a warm bowl of this tasty vegan soup.

Why This Magic Leek Soup Recipe is So Good

Rustic and Delicious - There's just something about a good leek soup recipe! Just like my Instant Pot Potato Leek Soup and Vegan Tortilla Soup this one is so simple, but completely comforting and amazing.
Fast and Easy - You need 6 common ingredients and about 30 minutes to make the most magic leek soup there is.
Creamy and Dairy Free - The creaminess of magic leek soup comes from blended potatoes - there's no need to add any milk or cream to the pot. That's also why this recipe is low in fat.

Tips and Tricks for Making This Recipe

Less is More! The beautiful thing about this recipe and about potato leek soup in general is that it doesn't really need much fuss. Simple ingredients, minimal seasonings, and a foolproof cooking method are all you need.
Be sure to wash the leeks very well. They tend to hold on to dirt inside all of their layers. I like to chop the leeks, then place them into a large bowl of cold water. The sandy dirt will sink to the bottom and the leeks will float.
An immersion blender is such a handy gadget to have, and I especially love it for easily blending up soups right in the pot!
To Store: Leek soup can be stored in the fridge for up to 4 days, or frozen for a few months! I like to freeze soups in individual serving sizes so that they're easy to reheat for lunches.

What to Serve with Magic Leek Soup

Enjoy a hot bowl of soup with your favorite sandwich, or some easy Air Fryer Garlic Bread.

As a delicious crunchy topping, add crispy vegan croutons to your soup before serving.

More Simple and Delicious Soup Recipes

Magic Leek Soup

Magic leek soup, made creamy from a few boiled potatoes (not milk or cream) and simply seasoned with salt and bay leaves is delicious and easy to make!

Course Soup

Cuisine American

Keyword magic leek soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 117kcal

Author Alysen

Equipment

Ingredients

1 tablespoon olive oil
1 onion diced
5 leeks diced – green tops discarded
2 cloves garlic minced
2 large potatoes peeled and diced
4 cups vegetable broth
1 bay leaf

Get Recipe Ingredients

Instructions

Heat oil in a large soup pot and fry the onion and leeks on a medium setting for about 10 minutes, stirring frequently. Then add the garlic and fry for another minute.
Add the potatoes, vegetable broth, bay leaf and 4 cups of water. Stir, bring to a boil then reduce to a simmer and leave to cook for 20 minutes.
Using an immersion blender, blitz the soup until smooth. Season with some salt and pepper to taste.

Video

https://youtube.com/shorts/qlbGqT_BdP0

Notes

Less is More! The beautiful thing about this recipe and about potato leek soup in general is that it doesn't really need much fuss. Simple ingredients, minimal seasonings, and a foolproof cooking method are all you need.

Be sure to wash the leeks very well. They tend to hold on to dirt inside all of their layers. I like to chop the leeks, then place them into a large bowl of cold water. The sandy dirt will sink to the bottom and the leeks will float.

An immersion blender is such a handy gadget to have, and I especially love it for easily blending up soups right in the pot!

To Store: Leek soup can be stored in the fridge for up to 4 days, or frozen for a few months! I like to freeze soups in individual serving sizes so that they're easy to reheat for lunches.

Nutrition

The post Magic Leek Soup appeared first on Vegetarian Mamma.

Instant Pot Vegetarian Chili (Dump-and-Go + High Protein)

Alysen — Tue, 28 Mar 2023 12:00:00 +0000

Instant Pot Vegetarian Chili is totally meat-free vegan chili packed with onions, bell peppers, tomatoes, black beans, and all the seasonings! Skip the beef and make this super flavorful soup in less than 30 minutes. The Instant Pot Vegetarian Chili is high-protein, gluten-free, and easy to make as you dump ingredients into one pot.

INSTANT POT CHILI RECIPE

Chili is such a great winter dish, but it takes hours to make. This Instant Pot Vegetarian Chili is full of rich flavor but only takes half an hour to make!

This chili recipe is totally vegan, made with kidney beans, diced tomatoes, onions, bell peppers, vegetable broth, and a delicious seasoning blend.

If you like your chili packed with beans, try this Instant Pot Four-Bean Chili.

INGREDIENTS IN INSTANT POT VEGETARIAN CHILI

Kidney beans: I use black beans as the base of my vegetarian chili instead of ground beef. You can also add pinto beans or black beans to the mix!

Diced tomatoes: Canned is honestly preferred here because of all the seasonings they add, but you can also dice your own.

Oil: You only need a little to soften the onions and bell peppers before pressure cooking the chili. Any neutral oil is fine here!

Onion: I use onions in almost every recipe because they add rich umami flavor and subtle sweetness.

Bell pepper: As the name states, bell peppers bring a sweet peppery flavor to the dish as well as vitamin A, vitamin C, and potassium.

Tomato paste: This both adds a sweet tomato flavor to the chili and acts as a binder for all the veggies.

Chili powder: You can always buy a chili seasoning mix, but I prefer to make my own. This is the base for your chili seasoning and gives it that rich brown color, too!

Smoked paprika: If you love a little smokiness in your chili, this is the best way to get it! You can also use regular paprika in a pinch.

Oregano: A staple in Italian food is also super important in your chili! This earthy herb has a pungent flavor when fresh but a far more mellow taste if dried.

Cumin: Want depth in your chili? You're looking for cumin! It has a warm flavor and an edge of citrus to make your chili go from ordinary to extraordinary.

Vegetable broth: Some people use water in their chili but I think the vegetable broth gives it a little more flavor.

If you have any questions, please leave a comment below and I will get back to you.

HOW TO MAKE INSTANT VEGETARIAN POT CHILI

First, sauté the onion and bell pepper with a little oil in the Instant Pot until softened.
Then, add the vegetable broth to the pot and stir.
Next, add the black beans to the pot and stir well.
Now, add the seasonings and mix.
Finally, add the diced tomatoes and tomato paste. Stir to combine everything and cover the Instant Pot. Set your pressure cooker on high for 16 minutes.
When the timer goes off, quickly release the Instant Pot. Be careful of the steam! Stir well before serving and top with your favorite chili garnishes!

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below!

WHAT TO SERVE WITH INSTANT VEGETARIAN POT CHILI

I love this one-pot meal because it's super filling, packed with vegetables, and great for leftovers.

Have you ever tried cinnamon rolls with your chili? Seriously, it's amazing. I love to have some of these Air Fryer Cinnamon Rolls with my leftover chili.

You can also use this chili as a garnish! Make a batch of veggie dogs for these Air Fryer Chili Cheese Dogs or add them to an air fryer baked potato!

You can even switch it up and use this vegan chili in my Vegan Burrito recipe!

The Best Chili Toppings

This dairy-free chili recipe is perfect as is, but you can always add garnishes to your Instant Pot Vegetarian Chili.

I usually add a dollop of sour cream and some sliced green onions to my chili, but you can also use:

Shredded cheese
Avocado slices
Cornbread
Tortilla chips
Cilantro
Lime wedges

The topping options are endless with chili!

How to Store Leftover Chili

No matter how hard you try, there are always leftovers from Instant Pot Vegetarian Chili. It's a one-pot meal that feeds an army!

This chili will last up to four days in the refrigerator or a few months in the freezer. I like to freeze leftovers in single-serve portions for an easy lunch on a cold, rainy day.

If your chili gets too thick while it's chilled, add a little vegetable broth to loosen it.

MORE YUMMY VEGETARIAN RECIPES

If you love Tex-Mex recipes, you'll love this Sweet Vegetarian Chili with Peppers and Corn.

These Air Fryer Tostadas would be great with leftover chili. Or swap the meat in this Air Fryer Taquitos recipe!

The Instant Pot is the best way to make bean dishes, including these Instant Pot Baked Beans.

Instant Pot Vegetarian Chili

This vegan chili is super fast in a pressure cooker! Toss everything in the Instant Pot for dinner in less than 30 minutes flat.

Course Dinner, Main Course

Cuisine American

Keyword meatless chili, pressure cooker, vegan chili

Prep Time 5

Cook Time 16

Total Time 21

Servings people

Calories 82kcal

Author Alysen

Equipment

Instant Pot
Can opener

Ingredients

2 tablespoons oil
1 cup onion diced
3 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons oregano
2 tablespoons cumin
2 cups vegetable broth
1 28-ounce can diced tomatoes
2 cans kidney beans drained and rinsed

Get Recipe Ingredients

Instructions

Place oil, onions, and bell peppers into Instant Pot. Use sauté function to soften onions and bell peppers.
Once the onion mixture is softened, add the remaining ingredients and combine.
Put the lid on the pressure cooker. Press the manual button, then the high button, and set the time to 16 minutes.
After the Instant Pot Chili has cooked for 16 minutes, carefully move the steam valve to quick release. Be careful as steam will be hot.
Once pressure is released, take off the lid. Give the chili a final stir and serve.

Nutrition

The post Instant Pot Vegetarian Chili (Dump-and-Go + High Protein) appeared first on Vegetarian Mamma.

White Bean and Kale Soup

Alysen — Mon, 12 Dec 2022 07:00:00 +0000

You are going to love this rich and creamy White Bean and Kale Soup! This delicious soup is vegan and dairy free, packed with protein and veggies, and the perfect comfort food meal for a cold day.

Why This White Bean and Kale Soup Recipe is So Good

45-Minute Recipe - From washing and chopping the veggies to simmering and serving, this amazing soup is ready in less than an hour.
Hearty and Filling Meal - This soup includes creamy cannellini beans, potatoes, and plenty of kale, so it will fill you up and keep you satisfied all day.
So Creamy! Canned coconut milk gives this vegan veggie soup a silky smooth creaminess.
Delicious Leftovers - Use this recipe for meal prep, and you can enjoy a bowl of this soup for lunch all week! I think the flavors deepen after it's been in the fridge for a day, and it tastes even better.

Tips and Tricks for Making The Best White Bean and Kale Soup

Add In Your Favorite Veggies: This soup is very easy to edit to include your favorite veggies or the ones in your fridge that need to be used up! Try broccoli, green beans, corn, or mushrooms.
Don't Skip the Saute! Cooking the onions, carrots, and celery slowly for at least 10 minutes allows them to start to caramelize and release much more flavor. Trust me, you don't want to skip this step.
Adjust the Seasonings: Sage and rosemary pair beautifully with garlic to create the flavor of the broth, but that doesn't mean you can't get creative. Add a pinch of crushed red pepper for some heat, or use Italian seasoning or your favorite herb blend in place of the other herbs.
Make white bean soup extra thick and creamy by pureeing some of the soup using a blender and adding it back in.

What to Serve With White Bean and Kale Soup

Homemade Vegan Croutons take any soup to the next level! They add a crispy bit of texture that you're going to love.

You can also make croutons in the air fryer!

You can also serve white bean and kale soup with slices of gluten-free crusty bread, garlic bread, or rolls.

More Delicious and Easy Soup Recipes

White Bean and Kale Soup

Fall in love with this rich and creamy White Bean and Kale Soup! Vegan and dairy free, and packed with protein and veggies.

Course Soup

Cuisine American

Keyword white bean and kale soup

Prep Time 20

Cook Time 22

Total Time 42

Servings servings

Calories 323kcal

Author Alysen

Equipment

Soup pot
Blender optional

Ingredients

1 medium white onion diced
4 cloves garlic crushed
2 stalks celery diced
2 large carrots peeled and diced
1 large baking potato finely diced
3 ¼ cups vegetable stock
2 cans cannellini beans drained
1 can (400g) can coconut milk
1 tsp dried sage
½ tsp dried rosemary
salt and pepper to taste
3 cups chopped kale

Get Recipe Ingredients

Instructions

Heat a little olive oil in a large soup pot and fry the onion, carrot and celery over a medium heat for about 10 minutes, stirring frequently. Then add the garlic and cook for another minute.
Add the potato, vegetable stock, cannellini beans, coconut milk, sage and rosemary to the pot. Stir well, bring to a boil then leave to simmer for 20 minutes.
Season to taste, then add the kale and simmer for another few minutes.
If desired, remove approx. ¼ of the soup from the pot and blitz in a blender until smooth for a creamier result.
Return the blended soup back to the pot and stir well. Serve with croutons and chopped parsley (optional).

Video

https://youtube.com/shorts/_alHYfqjA_A

Notes

Add In Your Favorite Veggies: This soup is very easy to edit to include your favorite veggies or the ones in your fridge that need to be used up! Try broccoli, green beans, corn, or mushrooms.
Don't Skip the Saute! Cooking the onions, carrots, and celery slowly for at least 10 minutes allows them to start to caramelize and release much more flavor. Trust me, you don't want to skip this step.
Adjust the Seasonings: Sage and rosemary pair beautifully with garlic to create the flavor of the broth, but that doesn't mean you can't get creative. Add a pinch of crushed red pepper for some heat, or use Italian seasoning or your favorite herb blend in place of the other herbs.
Make white bean soup extra thick and creamy by pureeing some of the soup using a blender and adding it back in.

Nutrition

The post White Bean and Kale Soup appeared first on Vegetarian Mamma.

Soup

Pumpkin Bisque

What makes this Pumpkin Bisque so good?

Key Takeaways for Pumpkin Bisque

Other soup recipes

Pumpkin Bisque

Equipment

Ingredients

Instructions

Notes

Nutrition

Sick Soup - Best Soup For A Cold!

What is the best soup to eat when sick?

Does soup help a cold?

This soup has many names:

Best Soup For A Cold Ingredients:

How to make sick soup

Sick Soup - for when you do not feel well

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Instructions

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Nutrition

Key Takeaways

Instant Pot Potato Leek Soup - An easy dinner!

Instant Pot Potato Leek Soup - An easy dinner!

Stovetop Option or Instant Pot

Understanding the Instant Pot lingo for this leek soup recipe

What are leeks and how do you slice a leek?

Can you add cheddar cheese to this Instant Pot Potato Leek Soup?

When seasoning with salt and pepper, what happens if you add too much?

Instant Pot Potato Leek Soup

Instant Pot Potato Leek Soup - An easy dinner!

Equipment

Ingredients

Instructions

Nutrition

Vegan Pumpkin Soup

VEGAN PUMPKIN SOUP RECIPE

INGREDIENTS IN VEGAN PUMPKIN SOUP

HOW TO MAKE VEGAN PUMPKIN SOUP

WHAT TO SERVE WITH PUMPKIN SOUP

IS PUMPKIN SOUP HEALTHY?

HOW TO ROAST PUMPKINS

MORE AMAZING FALL RECIPES

Vegan Pumpkin Soup

Equipment

Ingredients

Instructions

Notes

Nutrition

Slow-cooker Tex Mex Enchilada Soup

Slow-cooker Tex Mex Enchilada Soup Recipe

Ingredients in Tex Mex Enchilada Soup

Tex Mex Enchilada Sauce - Secret Ingredient!

How to Make Slow-cooker Tex Mex Enchilada Soup

How to serve Slow-cooker Tex Mex Enchilada Soup

Can I add Meatless Beef Crumbles or Chick'n shreds?

More Soup Recipes

Slowcooker Tex Mex Enchilada Soup

Equipment

Ingredients

Instructions

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Nutrition

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Vegan Chicken Broth

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Chickpea Soup

Why This Chickpea Soup Recipe is So Good

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