Tag: autumn recipe

Creamy Sweet Potato Broccoli Soup

Creamy Sweet Potato Broccoli Soup

A simple veggie soup packed with flavor, nutrition, and a deliciously creamy texture. Why You’ll Love This Recipe It’s simple, savory, and so creamy! This sweet potato broccoli soup is cozy and comforting, filled with healthy ingredients and perfect for warming up on cold days. 

Chickpea Pot Pie

Chickpea Pot Pie

This chickpea pot pie is a delicious and easy vegan alternative to the chicken pot pie. Cooked in a creamy bรฉchamel and perfect for the holiday season! Okay, I must admit, I didn’t grow up eating pies, and I’ve never had a chicken pot pie- 

Creamy Roasted Veggie Soup

Creamy Roasted Veggie Soup

A warm and comforting soup filled with roasted veggies and finished with creamy coconut milk. Loved by vegans and non-vegans alike!

We’ve been obsessed with this roasted veggie soup! Filled with tons of flavorful veggies and finished with a can of coconut milk. It takes little active cooking time and makes a tasty creamy soup, perfect for a cozy cold day in.

Why You’ll Love This Recipe

  • Easy: This recipe is so easy to prepare and requires just very little chopping and active cooking time.
  • Tasty: Roasted veggies blended with some coconut milk is a divine combination of earthy sweet flavors.
  • Adaptable for everyone: Dairy-free, gluten-free, and veggies can easily be swapped out to your liking.

Ingredients

  • Tomatoes
  • Zucchini
  • Carrots
  • Bell pepper: we used little sweet peppers, because it’s what was available, but we usually use one large bell pepper.
  • Onion
  • Garlic
  • Vegetable broth: we like using this Better Than Bouillon Vegetable Base.
  • Coconut milk: in a can.
image of roasted veggies in a pot with vegetable broth
Roasted veggies in pot with veggie broth.
image of roasted veggie soup being blended with an immersion blender
Blending using an immersion blender.

How to prepare

  • Chop: Roughly chop your veggies. No need to be perfect.
  • Bake: Place all the veggies in a baking sheet with some oil.
  • Blend: Toss the roasted veggies in a pot with some vegetable broth and blend using an immersion blender or blend in a regular blender then transfer to a pot.
  • Simmer: Let the veggies and broth simmer in a pot for a few minutes.
  • Add Coconut Milk: Finish by adding a can of coconut milk. Save some for garnishing if you’d like.
  • Serve: Serve in a bowl and garnish with some black pepper and fresh herbs, like basil, and drizzle a little coconut milk.

A few tips and swaps

  • Vegetables: Feel free to swap out a few veggies. This is a soup that we typically make when we have some fresh veggies to get through.
  • Coconut milk: Can be swapped for a plant-based milk like soy, but wont be as creamy and sweet.

Pairing suggestions


We hope you enjoy this recipe. Remember, every step you take towards a plant-based lifestyle is something to be proud of. Whether you’re vegan, trying to eat more plant-based meals, or just here for a delicious recipe –
thank you for being part of the journey with us!

image of a a hand dipping bread into a creamy bowl of veggie soup

Creamy Roasted Veggie Soup

A warm and comforting soup filled with roasted veggies and finished with a creamy coconut milk. Loved by vegans and non-vegans.
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: Autumn Recipe, Vegan Soup, Winter Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 91kcal
Print Recipe

Equipment

Ingredients

  • 6 tomatoes (plum or roma, cut in half)
  • 2 zucchinis (cut in half horizontally and vertically )
  • 2-3 carrots (cut in half and chopped into 2 – 3 inches)
  • 1 bell pepper (cut in half or keep whole)
  • 1 onion (roughly chopped into 4 pieces or so)
  • 1 bulb garlic (top cut off)
  • 3 cups vegetable broth
  • 1 13.5oz can coconut milk
  • drizzle olive oil (for baking the veggies)

Instructions

  • Preheat: Preheat oven to 425 ยฐF
  • Chop: Gather and prep all ingredients. 6 tomatoes, 2 zucchinis, 2-3 carrots, 1 bell pepper and 1 onion. Slice the top of 1 bulb garlic.
  • Bake: Transfer all the veggies onto a baking sheet. Coat with some drizzle olive oil, add some to the bulb of garlic too. Bake for 35 – 40 minutes, until all veggies are soft.
  • Blend: Transfer to a blender, or a pot and use an immersion blender to blend the roasted vegetables with 3 cups vegetable broth.
  • Simmer: In a pot, simmer the blended soup for a few minutes. Turn off heat and add 1 13.5oz can coconut milk.
  • Serve: Serve in a bowl, top with some black pepper and fresh basil.

Notes

Coconut milk can be swapped for a plant-based milk like soy, but wont be as creamy and sweet.

Nutrition

Calories: 91kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 745mg | Potassium: 895mg | Fiber: 5g | Sugar: 13g | Vitamin A: 8136IU | Vitamin C: 85mg | Calcium: 53mg | Iron: 1mg

tag us @somevegancouple on Instagram! We’d love to see how your version of this recipe turns out! Weโ€™re all in this together, supporting one another towards a healthier, kinder living. 
Happy cooking!