Today Abbey and I are going to show you how to make 2 easy vegan soups that are hearty and warming- perfect for winter!! I will show you how to make the Pumpkin Sage Soup from my new cookbook and Abbey is making a VEGAN Roasted Cauliflower, Parsnip and Chickpea Soup!
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This #SweaterWeather Pumpkin Sage Soup is my absolute favourite! I’m not going to lie to you, I’m lazy as hell in the winter. As soon as October hits, I go into a 6 month hibernation. I don’t shave my legs - the hair keeps me warm, there’s no way I’m going outside, and cooking becomes a serious chore. So, I hacked dinner. I spend one afternoon making soup, then I freeze it, and thaw it when I need a quick fix that’s warming and also good for you! PLUS it makes a great Holiday dinner side or even a main! The earthy flavours are a perfect compliment to the rest of your vegan holiday feast.
This recipe serves 4-6 depending on whether you’re using it as an appetizer or a main. In a large soup pot, heat 2 tbsp coconut oil and sauté 1 large white onion and 4 cloves minced garlic, until fragrant. Then add 2 tsp coriander, 1 tsp chili powder, 2 tbsp sage, 1 stalk celery, 2 carrots and 1 gold potato. Sweat for 5 mins.
Add 4 cups vegetable broth, 6 cups pumpkin, 1 tbsp lemon juice, 2 tsp salt and 1 tsp black pepper and stir to combine. Then, bring it all to a boil, and reduce heat and simmer for 35 mins. After 35 mins carefully transfer the soup into a high-speed blender in batches and puree until completely smooth. Taste and season to your preference before serving. If you’re a spice freak like us, drizzle some spicy oil along the top before serving, and sprinkle with some chili flakes.
Don’ forget to check out Abbey’s soup! We made a super yummy VEGAN Roasted Cauliflower, Parsnip and Chickpea Soup. For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog. https://www.abbeyskitchen.com/
About The Edgy Veg:
We're The Edgy Veg, Candice & James, a couple on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out we choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare.
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