Healthy Vegan Soups

Updated: May 29, 2021

Carrot Soup


1 tbsp coconut oil.

1 medium sized yellow onion chopped.

1 clove garlic minced. (optional)

3 tbsp chopped fresh ginger

1 lb carrots peeled and chopped

32 oz vegetable stock.

1 cup coconut milk. (optional)


salt and pepper powder to taste.

In a medium pot, heat 1-2 tbsp of water (or broth) and add the onion and garlic. Sauté till it turn golden brown, then add the carrots, parsley, vegetable broth and salt and pepper. Bring to a boil, then turn the heat down to medium low, and simmer until the carrots are soft.

Use a blender to purée the soup until smooth.

Carrots contain Vitamin A, antioxidants, minerals and other nutrients. It also helps reduce the risk of cancer and cardiovascular disease.

Parsley contains vitamins c, B12, antioxidants, it is also an anti-inflammatory agent, which helps with the swelling of joints and pain related to osteoarthritis. It contains beta carotene which boosts the immune system and acts as as protector against infections and cold.

Even though coconut milk is high in calories and contains high levels of saturated fats, it is considered very calorie-rich food and it contains protein, calcium, potassium, magnesium, iron, vitamin c.

Vegan Cauliflower Soup

2 tablespoons coconut oil.

1/2 large yellow onion thinly sliced.

4 garlic cloves thinly sliced.

1 head of cauliflower washed, dried and cut into florets.

1/2 teaspoon all spice pdr

32 ounces vegetable broth.

1 sprig fresh rosemary.

salt and pepper to taste

3/4 teaspoon dried chives.

Place a large saucepan over medium-high heat. Add the oil, onion and garlic cloves and sauté for about 1 minute until fragrant.

Add cauliflower florets, broth, fresh rosemary and half of the salt. Cover the pot, reduce the heat to medium and let cook for another 25 minutes, or until the cauliflower becomes tender. Then add the rest of the spices Stir well.and salt.

Blend the cauliflower on medium-high until smooth, about 30 seconds or by simply using the soup setting.

Pour the soup into serving bowls and garnish with pancetta, coconut cream and extra dried chives. Enjoy!

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