One of the best parts of fall are the flavors of fall! It always reminds my family of soups. We used to live in Michigan so when fall hit, so did cold rain. What’s best when it’s cold and rainy? SOUP.
So this week is soup week in the Kozman household and I’m busting out all my favorites. Here is the menu for the week.
It’s funny- as much as I make soup, you’d think I’d have more pictures of my soups. I’ll update these photo slots for each as I make them this week!
No-Chicken Noodle Soup
Rainy day, sick, or just in a soup mood, this one is great. It’s light on the stomach, gives you that warm feeling and it’s healthy. Mine is a no-chicken noodle because I’m vegan but feel free to add in some shredded chicken to fit you and your family’s needs. I cook all my soups in an instant pot on the soup setting which takes 30-45 minutes. If you you not have an instant, feel free to use a crockpot on a medium setting for 4-6 hours.
- 2-3 cups of cooked noodles of your choice. (I normally use some type of chickpea rigatoni.)
- 1 cup of cut carrots
- 1/2 cup of peas
- 1/2 cup of diced onion
- 1 cup of cut mushrooms
- 3/4 cup of cut celery
- 2 diced garlic cloves (or to taste)
- 4 tsp of salt
- 1/2 tsp of pepper
- 2 tsp of parsley
- 1/4 tsp of thyme
- 4 qts of vegetable broth
The only thing I want you to leave out the crockpot here is the cooked noodles. I prefer to add mine after so they don’t get too soft in the soup. My gluten-free noodles tend to fall apart when cooked too long.
combine all ingredients and give it a good stir in the pot (crock or insta) and cook for the appropriate amount of time. Then add the cooked noodles after and stir again.
What’s great about this one is that there is no wrong way to make it. I used this as my excuse to clear out the fridge. So it ends up a little different every time but here is my main recipe for the perfect vegan chili.
- 3 cups of vegetable broth
- 1/2 cup of red wine if you have it!
- 2 cups of diced tomatoes
- 1 six oz can of tomato paste
- 1 lb of Light Life vegan sausage (lightly brown with a medley of spices first- season salt, chili powder, parsley and oregano)
- 1 large onion diced
- 3 garlic cloves diced
- 2 green bell pepper diced
- 1 cup of another vegetable (corn, zucchinni, celery, carrots)
- 2 cups of black or pinto beans
- 1 cup of chili or kidney beans
- 3 tsp salt
- 1 tsp cumin
- 1 tsp chili powder (I also like to cut up 1 fresh jalapeno for a little kick)
- 1 tsp oregano
Optional topping: Cheese (or vegan cheese substitute) and sour cream (dairy free plain yogurt or Veganase)
This one couldn’t be easier.
It really is as simple as tossing everything into the crockpot or instapot and letting it cook up. My instant pot even has a chili setting.
You don’t have to cook the meat first, I always do because the vegan meat normally needs help with flavor so I cook it in seasoning to let it soak that up first. But that is optional. It will cook plenty in the chili.
If you’re making this in a crockpot, let it cook for 4-6 hours on medium but remember to stir, if you are able to, half-way through.
If you’re making this in a pot, I’d cook up all the veggies and seasoning in the bottom of the pot first. Add the meat and lightly brown in, then add the broth and beans. Let it get to a simmer and cook for 45-60 minutes giving it a good stir every so often.
Butternut Squash Soup
This soup is the epitome of fall. Warm flavors, thick broth and smells of the season. The only hard part is peeling the butternut squash. That is never fun.
I HIGHLY recommend making this one in a crock pot or instant pot.
Optional: hand blender
Need: at least a normal blender
- 1 peeled, de-seeded and cut butternut squash
- 3 garlic chopped cloves
- 1 small onion diced
- 1/2 cup of chopped carrot
- OPTIONAL but TASTY 1 chopped apple! (trust me)
- 1.5 cups of vegetable broth
- 1.5 cups of almond milk or if you want a sweeter touch, coconut milk
- 2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cumin
- 1/4 tsp nutmeg
- if you added the apple definitely add a 1/2 tsp of cinnamon
This one has an extra step that most of these soups don’t have. After you cook up all the ingredients, bust out the hand blender, which I always prefer, or transfer the soup, CAREFULLY, to a blender.
With the hand blender there is no transfer, just stick down in your soup and blend everything to a puree.
If you transferred everything to your smoothie blender, blend everything to a puree but be carefully and use pulses towards the end to aviod over blending.
You might find that you need more liquid. Add a little more milk until you get the desired consistency. If it’s too soup, add a tbsp of flour (or more) and blend until you get the thickness you want.
Vegan Lasagna Soup
This one is a favorite of my husbands. It’s a bit healthier than traditional lasagna because there is way less cheesy. This arguable also takes less effort which is always a win during the approach of the holidays. YIKES!
- 2 quarts of vegetable broth
- 1 6 oz can of tomato paste OR 1/2 cup of sundried tomatoes
- 1 cup of chopped tomatoes
- 2 cups of chopped green bell pepper
- 1/2 cup of chopped carrots
- 1 cup of onion chopped
- 1 lb of light life vegan sausage (pre cooked in a medley of spices for best results- oregano, chili powder, season salt, pepper to taste)
- 2 tsp of oregano
- 3 tsp of fresh basil (don’t be afraid to be generous with this one)
- 2 tsp of salt
- 1/2 tsp of thyme
- 1 box of broken up Lasagna noodles (I use gf noodles made with green lentil)
- 1 cup of dairy-free Ricotta cheese
A pretty easy how-to with the one. Add everything to your pot with the exception of the ricotta cheese! Same rules apply to the vegan meat as the other recipes. Cooking before is optional. I personally like to as I get better flavor that way.
Note: Break up the lasagna noodles with your hands into bite sized chunks. Use the whole box.
Cook in a crockpot for 3 hours on medium and 2 hours on low. Cook in an instant pot on the soup setting.
Add the ricotta cheese to the bottom of your bowl before pouring in the soup when you serve it and garnish with some fresh basil on top if you have extra!
Yep, it’s called poop soup. Why is it called that? It’s actually pretty on the nose. It helps you poop. Gets rid of bloating. And also cleans out your tract without irritating it. Even better? This healthy concoction does taste good! Just throw everything in a pot, cook for 45-60 minutes and eat.
- 3 cups of chopped fresh kale
- Juice of one lemon
- 1 cup of chopped mushrooms
- 3 diced garlic cloves
- 1 large chopped onion
- 1 cup of broccoli or cauliflower
- 3 tsp of salt
- 3 tsp of fresh basil (or more)
- 1/2 tsp of chili powder
- 5 cups of vegetable broth (add water if you wish to have more broth)
Just toss is all in a pot for the stove or throw it in an instant pot. Cook until veggies are tender.
Taste great and gets the job done.
Corn Chowder Soup
Doesn’t chowder always sound better in the fall? This corn chowder will satisfy your need for something creamy. It’s another easy recipe that can be done in a slow cooker, instant pot or over the stove. Throw it all in and let it cook. Easy!
- 1 lb of red baby potatoes cut into halves or quarters
- 1/4 cup of flour (or choice, all purpose)
- 8 cups of vegetable broth
- 2 eight oz can of sweet corn
- 1.5 cup of cheddar or dairy free substitute
- 1/2 cup of diced onion
- 1 cup of diced carrot
- 1/4 cup of oat milk
- 2 tbsp of coconut milk cream
- 2 tbsp of fresh chives
- 3 tsp of salt
- 1 tsp of pepper
- if you want a kick, add 1 diced fresh jalapeno
- Add cooked shredded chicken, if you like.
I normally cook this in my instant pot on the soup setting. I’ll give slow cook instructions though.
Add potatoes and then flour and stir together. Add broth, corn, onion, carrots and all the seasoning. Stir well and let cook for 3 hours.
After 3 hours. (Add optional chicken,) cheese (or sub,) and milk. Stir. Cook for another 15 minutes.
Enjoy or maybe add a little cheese on top.
Vegan Mushroom Soup
These is another creamy one. It’s actually MY favorite because I love mushrooms. Goes great with a little french bread to dip in.
Need: Hand blender
- 1/4 cup of butter or butter altnerative
- 2 eight oz packages of sliced cremini mushrooms.
- 2/4 cup diced shiitake mushrooms
- 1 shallot
- 2 garlic cloves minced
- 1 tsp of dried thyme
- 4 cups of vegetable broth
- 1/3 a cup of coconut milk cream
- 3 tsp of salt
- 1/2 tsp of black pepper
I don’t normally make this with a instant pot or slow cooker. I normally make it in a pot!
In a big ol pot, melt the butter. Add mushrooms and saute until golden. Remove a cup of so of the mushrooms and set aside. Add the shallot and garlic and cook. Add vegetable broth and seasoning. Bring to a simmer. Cook until the mushrooms are tender. Use an immersion blender (hand blender) and go throw the soup until it’s a puree. Then add back mushrooms and coconut milk cream.
All of these are crowd pleasers. Plus, with the holidays quickly approaching, having these crockpot/instant pot recipes will save you a lot of time and sparing you the calories! It’s a great way to stay in shape this time of year too!