Hearty Spiced Vegetable Soup for the Soul: A Vegan Gluten-Free Plant-Based Recipe
November is World Vegan Month. Whether you are a long-time vegan, embrace Meatless Mondays, are curious about a pegan lifestyle or simply appreciate real food in its various forms, today’s vegan soup recipe can fit into a healthy, balanced, delicious diet.
As I have written about repeatedly and teach about in my popular ecourse What to Eat?, I believe that each of us is unique and has varying needs and therefore our diets should be unique too. Eating in a Simple | Pure | WholeTM way means nourishing your body with real, whole foods in their highest quality and purest forms. Consuming organic, quality foods in their Simple | Pure | WholeTM forms helps you feel clear-headed, physically balanced and full of vitality!
Focus on what makes you feel your best, respects the environment and other beings and you enjoy instead of getting caught up in labels and rules. For most of us, a diet that focuses on plant-based foods with or without small amounts of humanely-raised animal products can help us live a more sustainable, kinder life–for ourselves, our planet and animals.
This Hearty Spiced Vegetable Soup for the Soul can bring everyone around the table! It is simple enough to throw together for a Meatless Monday or everyday meal but festive and delicious enough to be featured on your holiday table! With its warming spices and nourishing veggies, it is the perfect warming, filling dish for cool autumn days and cold winter nights.
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped (about 2 cups)
- 2 stalks celery, diced
- 1 cup fresh fennel, chopped
- 1/2 cup quinoa, uncooked
- 1 large carrot, peeled and chopped
- 3 cloves garlic, minced
- 6 cups filtered water or organic vegetable broth
- 1.5 cups (one 15 oz can) cooked white or cannellini beans
- 1/4 tsp Ceylon cinnamon
- pinch ground nutmeg
- pinch cloves
- 1/2 Tbsp fresh thyme
- 1/2 tsp sea salt
- fresh ground black pepper, to taste
- 1 Tbsp fresh-squeezed lemon juice
- 1 bunch lacinato kale, coarsely chopped
- 2 cups pea shoots or baby spinach
- Heat olive oil in a large pot and add chopped onion, celery and fennel. Saute over medium heat until translucent.
- Add chopped carrots and garlic and continue to saute 5 more minutes.
- Add water/broth, quinoa, beans and spices. Bring to a boil and then simmer for 20 minutes.
- Add greens and lemon juice, stir and cover to simmer on low for about 20-30 minutes.
- Add additional seasoning to taste and enjoy!
Enjoy this Hearty Spiced Vegetable Soup for the Soul all season long and experience the vitality and flavor you can get from plant-based foods! You will find another perfect fall soup recipe and over 20 other delicious gluten-free, vegan, nut-free, soy-free and dairy-free fall favorites in my Fall Action Plan Cookbook!
What is your favorite warming meal? Do you eat a vegan diet or incorporate vegan meals in your life?
To stay on track all season long and start the New Year healthy and energized, take the next step today to commit to a life you truly love and feel fully alive! Imagine yourself January 1st feeling relaxed, confident, energetic and ready to continue to reach your goals!
Stick with healthy habits now and build a strong foundation for health! Join us in the Fun & Festive Holiday Challenge in November and/or December for an affordable and fun opportunity to build healthy habits, feel your best and stay calm during the holidays! And start eating healthy now with the Fall Action Plan Cookbook, now only $5.99 including a BONUS e-cookbook with over 50 additional recipes!
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