We had so much wonderful feedback on our recent recipe for Minestrone Soup that we’ve dipped our ladle back in!
So, get ready to fire-up the stove and warm your stomachs on those cool autumn days with these offerings!
Here are two delicious vegan soups that we recommend that you make for yourself and your loved ones this fall!
- Curried Butternut Squash Soup from Minimalist Baker. Butternut squash is one of our favorite fall foods. It has a bright beautiful color and a creamy texture. Did you know that butternut squash is actually considered a fruit? Butternut squash is full of potassium, copper, fiber and many important vitamins such as C, K and B6. You can boil it, bake it or make it into soup. Butternut squash has been around for over 5,000 years. During the 15th century, it was grown by the Incas in central and south America. Now, it is enjoyed all around the world. The curry powder really makes the flavor pop in this recipe. If you are eating low-fat, simply eliminate the coconut milk from this recipe and use vegetable broth instead.
- Carrot Apple Ginger Soup from Oh She Glows. Carrots are another star ingredient of the fall season. The carrots pair perfectly with the crisp, sweet flavor of apples and the subtle spice of ginger. To eliminate the oil from this recipe, simply cook the vegetables with water or vegetable broth! Carrots have a host of health benefits: from helping to lower blood pressure to reduce edema, from relaxing muscles to steady nerves, from strengthening eyesight to improving cognitive function. So, what are you waiting for? Go get started making this soup!
Enjoy!
