Course: Soups
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Vegan Sweet Potato & Butternut Squash Chili
This plant-based chili is built for comfort: naturally sweet vegetables, warming spices, and a broth-tomato base that thickens into that “one more spoonful” texture. Finish with cilantro, avocado, and crunchy tortilla strips for the full bowl experience.
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Buffalo White Bean Soup
This is a weeknight soup that tastes like it simmered all day: tender white beans, a classic veggie base, and that signature buffalo tang. It’s satisfying without being heavy, and a great “big pot” recipe—serves 4–6 depending on bowl size.
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Vegan Fall Harvest Chili
This simple vegan chili leans on pantry staples—beans, tomatoes, broth—and builds comfort with sweet potato and warming spice. It’s weeknight-easy, meal-prep friendly, and finishes beautifully with a well-seasoned, gently thickened broth.
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Roasted Red Pepper & Feta Soup
This Roasted Red Pepper & Feta Soup transforms simple garden vegetables into a rich, restaurant-quality bowl through the power of roasting. By caramelizing red peppers, tomatoes, and a whole head of garlic, we unlock a natural sweetness balanced by the acidity of balsamic vinegar and the creamy richness of cashew cream. Topped with tangy vegan…
