Yes, the weather outside is frightful! I’ve been seeing pictures of snow-covered yards and freezing temperatures. Thankfully Arizona isn’t too cold but since I’m spoiled with warm weather it is noticeably chilly. Besides staying indoors under a warm blanket, soups are my favorite way to warm up. Enjoy this collection of my favorite plant-based soups in no particular order.
Plant-Based & Gluten-Free Soups
Enchilada Soup is a remake of an old family favorite that was full of unhealthy ingredients. This version is full of beans, grains and veggies and my favorite Mexican spices. This recipe is a great way to impress friends with a warm, healthy soup.
Taco Soup is similar to Enchilada Soup but leaves out the grains and relies on pantry staples. It is easy and delicious. Both the Taco Soup and the Enchilada Soup are extremely versatile, simply remove ingredients you don’t have and add ingredients that are available.
Slow Cooker Potato Soup is the easiest soup I make. You basically wash and cut a few veggies, add water and spices then wait. You can add more veggies and more seasoning if desired. This recipe is intentionally mild in flavor, perfect to taking to a friend.
Green Chili, Cilantro & Lime Soup is a slightly spicy soup with a complex flavor. The green chilies, cilantro, lime along with the Dry Veggie Broth Mix, create a perfectly balanced flavor that the rice and black beans compliment. If you like a South of the Border inspired flavor that isn’t tomato based then this recipe is for you.
Minestrone Soup is a classic vegetable soup that really hits the spot. I’ve served this at events and everyone wants more. It is a little labor intensive if you use fresh veggies but definitely worth it. I used gluten-free noodles so it would be gluten-free. Even though this is one of my earlier recipes I still keep coming back to it.