Vegan Vegetable & Herb Soup

These cold frigid or I should probably say freezing temperatures make me want to sit curled up on my couch with a big blanket and sweat pants. I really don’t want to even move. That is until I start to get hungry and I need warm soup in my life!

Soup to me is extremely comforting and just calms my mood. It makes me happy. Soup is what makes me happy on winter nights like tonight. I know I’m not the only one.

To begin, add the olive oil to a large pot on medium-high heat. Add in the chopped onions, cook until translucent and fragrant about 3 minutes.

Next, add in the minced garlic, cook about 3 minutes until golden and fragrant.

Once the onions and garlic are heated through add in the chopped vegetables {carrots, potatoes, mushrooms} , green onions and beefless beef. Mix and combine, cook about 5 minutes.

Now, add in the vegetable stock, fresh rosemary, salt and pepper and stir to combine.

Now measure and add in your herbs and spices-garlic and onion powder, dried oregano, dried thyme, dried basil and paprika.

Mix in all your spices and herbs, stir to combine.

Next, add in the chopped cauliflower, frozen corn and chopped broccoli. Stir to combine. Cover, reduce heat and let simmer for 35 minutes.

Top with fresh cilantro and vegan parmesan cheese. Serve and enjoy!

Print Recipe

Vegan Vegetable & Herb Soup

A hearty soup with a colorful variety of vegetables for the entire family!

Course

Soup or Salad

Prep Time

10 minutes

Cook Time

40 minutes

Servings

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1 Yellow Onion diced
• 4 Cloves Garlic minced
• 1 cup Carrots chopped
• 2 Potatoes “Russet” peeled & chopped
• 1 cup Mushrooms chopped
• 3 Green Onions green tops only
• 5 ounces BeefLess Beef
• 7 cups Vegetable Stock
• 2 Fresh Rosemary
• 2 teaspoons Onion Powder
• 2 teaspoons Garlic Powder
• 2 teaspoons Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Basil
• 1 teaspoon Paprika
• 2 cups Cauliflower chopped
• 1 cup Corn frozen
• 2 cups Broccoli chopped
• Sea Salt to taste
• Ground Black Pepper to taste
• Fresh Cilantro chopped
• Vegan Parmesan Cheese for serving

Course Soup or Salad Prep Time 10 minutes Cook Time 40 minutes Servings Ingredients 1 tablespoon Extra Virgin Olive Oil 1 Yellow Onion diced 4 Cloves Garlic minced 1 cup Carrots chopped 2 Potatoes “Russet” peeled & chopped 1 cup Mushrooms chopped 3 Green Onions green tops only 5 ounces BeefLess Beef 7 cups Vegetable Stock 2 Fresh Rosemary 2 teaspoons Onion Powder 2 teaspoons Garlic Powder 2 teaspoons Dried Oregano 1 teaspoon Dried Thyme 1 teaspoon Dried Basil 1 teaspoon Paprika 2 cups Cauliflower chopped 1 cup Corn frozen 2 cups Broccoli chopped Sea Salt to taste Ground Black Pepper to taste Fresh Cilantro chopped Vegan Parmesan Cheese for serving

Instructions

1. To begin, add the olive oil to a large pot on medium-high heat. Add in the chopped onions, cook until translucent and fragrant about 3 minutes.
2. Next, add in the minced garlic, cook about 3 minutes until golden and fragrant.
3. Once the onions and garlic are heated through add in the chopped vegetables {carrots, potatoes, mushrooms} , green onions and beefless beef. Mix and combine, cook about 5 minutes.
4. Now, add in the vegetable stock, fresh rosemary, salt and pepper and stir to combine.
5. Now measure and add in your herbs and spices-garlic and onion powder, dried oregano, dried thyme, dried basil and paprika.
6. Mix in all your spices and herbs, stir to combine.
7. Next, add in the chopped cauliflower, frozen corn and chopped broccoli. Stir to combine. Cover, reduce heat and let simmer for 35 minutes.
8. Top with fresh cilantro and vegan parmesan cheese. Serve and enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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