This post is about 5 fantastic soups you will want to add to your dinner rotation now that fall is in full swing.
I don’t know about you but I think of fall as soup season.
Soups have so much going for them. You generally don’t need to know a lot of kitchen skills to make a great soup. The instructions can basically be summarized as “dump all this stuff in a pot and simmer till done”. Additionally, soups are often full of nutrition from whole foods, making them the ultimate healthy comfort food.
Maybe you don’t have time to make soup every day. The great thing about soups is that you can freeze the leftovers for a quick lunch in the future and the process actually improves the flavor. My favorite way to freeze leftovers is with a large-capacity ice cube tray like this. Once you have frozen soup cubes, you can save them in a container or bag for a quick lunch in the future.
Five Fall Favorites
- Creamy Cauliflower Soup– full of antioxidants, creamy, and vegan if you omit the optional butter.
- Chick’n Tortilla Soup– this can be made entirely plant-based with a swap of the chicken for 100% whole food soy curls and the cream for plant-based creamer. It has lots of beans which are a foundational food group for all of the longest-lived cultures
- Cream of Mushroom Soup– this one is WFPB and packs a super nutritional punch. Mushrooms are another food group that correlates with lower cancer rates. In fact, did you know that eating just one white button mushroom a day can significantly reduce your risk of breast cancer? Just one! And a boring little understated white button mushroom. Who knew!
- French Onion Soup– This is one of my all-time favorite soups, so when I cut out (let’s be real, cut back) on cheese, I knew I would need to replace it with a complex onion soup. Honestly, vegan cheese is not necessary. The brothy soup is good on its own. You can also add a splash of balsamic vinegar to increase the depth of layers, and serve with some crispy garlic croutons or sourdough garlic toast.
- Morrocan Red Lentil Soup– It’s always great to have a reliable lentil soup recipe. Full of plant-based protein and fiber, you will feel satisfied for hours.
Soups are a great way to get more whole food vegetables into your diet. They are quick and convenient, and when made at home with real foods, they can be extremely nourishing.
I hope these ideas give you a starting place to make some delicious soups for the autumn season.
