ONE POT PLANT BASED FALL HARVEST SOUP

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This delicious vegan fall one pot soup is so healthy and satisfying. With the cooler weather upon us we were thinking of some fall recipes to mix into our feed. We came up with this super easy one pot recipe to help you feel warm and cozy without all the hassle of multiple dishes to clean. There’s few meals that we can say leave our kitchen looking very clean, so that’s absolutely a bonus to one pot recipes! This soup saves very well, so put your extras in a mason jar for an easy work or school lunch!

This recipe is made with all plant based whole food ingredients to give your immune system that natural boost its looking for this time of year. Especially with the year we have all had, I think everyone could use some comfort food – with a bonus of it being super healthy. We hope you find this recipe as simple and satisfying as we did!

chopped up veggies in the pot
veggies simmering in the broth

Cooler weather always means soup time for us. There’s nothing better than a warm, cozy soup made from fall season veggies in sweater weather. Pair it with some fresh bread (because why not?! Plus it’s perfect for dipping) and you’re all set. If you’re looking for some more soup recipes, click here!

FALL HARVEST SOUP

Recipe by plantbasedrelationshipCourse: Appetizers, Lunch, Dinner
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 1 medium sized butternut squash (diced into cubes)

  • 3 carrots (diced into cubes)

  • 3 medium white potatoes (diced into cubes)

  • 3 cloves of fresh garlic (sliced)

  • 1 tsp of fresh grated ginger

  • 1 medium onion (diced)

  • ½ tsp of dried thyme

  • ½ tsp of fresh rosemary

  • ¼ tsp of salt

  • ¼ tsp of black pepper

  • 1 can of coconut milk

  • 4 cups of vegetable stock

  • ¼ cup of raw cashews

  • ½ a cup of water

  • 2 tbsp of vegan butter

Directions

  • Set a large pot on medium heat and add your vegan butter.
  • Once butter is melted add in your diced onion, squash, carrots, potatoes, garlic, ginger, thyme, rosemary, salt and pepper. It may seem like a lot but once we blend the soup it will be more condensed!
  • Let all your ingredients cook for roughly 5 minutes just to get a little sear on the veggies and to release some of their natural sugars.
  • Pour in your veggie stock and coconut milk. Cover and set to a low simmer for roughly 30 minutes.
  • In a small blender combine your cashews and water. Pulse until creamy. You have the option to simmer this sauce on low heat in a saucepan. This will help to condense the cashew sauce. The other option is to just pour overtop of your soup in its raw form! Either option works and both are delicious.
  • Once your veggies are fully cooked and soft enough to poke a fork into you can prepare your emulsion blender! If you don’t have an emulsion blender you can just let the soup cool before using a conventional blender. Pulse with your blender until your soup is smooth and creamy.
  • Plate your soup in a large bowl and top with a dollop of your cashew cream sauce! add a dash of salt and pepper to taste and some extra rosemary onto. Enjoy!
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