Three of my all time favourite, super easy, plant based, soup recipes to keep you warm this winter!

Soup might just be one of my favourite foods! There's nothing like a hot bowl of soup to comfort you on a chilly day. While I love a good bowl of soup, a healthy and hearty one is hard to find. Store bought soups are often packed full of salt and preservatives, not to mention most use an animal based stock and have added dairy. The following three recipes are vegan friendly, gluten free, and just as tasty as their restaurant and store bought counterparts! These are homemade soups you will enjoy making and will feel good about eating!

Sweet Potato Coconut

2 large sweet potatoes, peeled and chopped into cubes

4 large organic carrots, chopped

1 large sweet onion, chopped

Knob of fresh ginger, peeled and finely chopped

Fresh herbs (rosemary, thyme, or sage all work well)

1/4 cup coconut oil

6 cups low sodium veggie stock

1 can coconut milk

In a soup pot, saute onion and ginger in the coconut oil until translucent. Add chopped herbs, sweet potato and carrot pieces and heat through. Add stock and bring to a boil. Reduce heat and simmer about an hour or until veggies are soft. Remove from heat, add coconut milk and then pour contents into a blender in two batches and blend until smooth! Serve with fresh foccacia bread! Mmmm

Green Goddess Soup

1 large crown of broccoli, chopped

2 small zucchini, chopped

Approx 12-15 Brussels sprouts, outter layer removed and chopped

2 boiling potatoes (these help to thicken the soup and create a creamy texture)

1 large sweet onion, chopped (I find these guys don't make me cry)

3-5 cloves of garlic

Small package of organic baby spinach

Fresh herbs (thyme is my fav in this one!)

1/4 cup coconut oil

8 cups organic mushroom stock

Salt & Pepper to taste

In your large soup pot saute onion, garlic and thyme in coconut oil until onion is translucent and your kitchen smells amazing! Add Brussels sprouts and heat through. Add stock and bring to a boil. Then add potatoes, broccoli and zucchini and simmer on low for about 45 minutes or until the potatoes are soft. Remove from heat, slowly wilt in the spinach last (this is what gives the soup its amazing green colour!) Pour contents into a blender in two batches and blend until smooth. Season with salt and pepper to taste. Try this recipe with other green veggies too, asparagus is a great addition, and cauliflower instead of potato works too! Serve with avocado toast!

Veggie Chickpea Chili

3 large bell peppers (red, yellow & orange), chopped

8 celery stalks, chopped

2 small zucchini, chopped

1 large sweet onion, chopped

1 can of organic sweet corn kernels 

1 can black beans

1 can chickpeas

1 can crushed tomatoes

1 large jar/can organic tomato sauce

Couple handfuls of chili powder

handful of cumin

dash of smoked paprika

BBQ sauce or hot sauce to taste (optional)

Place the onion in a large pot with a bit of oil and saute lightly, add celery and cook until onion is soft. Add peppers, zucchini, corn, beans, and chickpeas, stir to combine and then season the veggies and beans with chili powder, cumin and smoked paprika. Stir and then add tomatoes and tomato sauce. Cover and simmer on low for about 1.5 hours, stirring occasionally. Add some hot sauce for a little kick or some BBQ sauce to create a richer flavour. S & P to taste and you are good to go! This one freezes well too. Serve hot with cool avocado chunks on top!

Happy cooking!

Let me know how your soups turn out and tag me in your photos! @aleyshaderksen on Instagram!

Tell me what your favourite soups are and share your recipes in the comments too!