This post is sponsored by Nature’s Way.
I love a good bowl of comforting soup. There’s nothing that beats it! But who wants canned soup? Homemade soup is where it is at and it doesn’t need to be complicated. This dish is a creamy vegan vegetable soup that is easy, healthy, and great for meal prep or to make ahead and freeze for future meals.
You know what comes hand-in-hand with the changing of seasons? Aching joints. The weather changes and suddenly I feel like I’ve aged 10+ years. This vegan vegetable soup made with my friends at Nature’s Way is an easy way to keep your body happy and healthy during the changing of the seasons.
Turmeric plays a key role in this Vegan Vegetable Soup
This vegan vegetable soup has a lot of yummy ingredients that add flavour, and goodness, but turmeric is for sure the star here. Turmeric is one of the most beneficial herbs/roots out there, and it can be great to help support your joint health.*
Turmeric contains bioactive compounds that have powerful therapeutic properties. Turmeric has been used in India for thousands of years as both a spice for cooking and health purposes.* One of the key compounds found in turmeric is Curcumin which holds a lot of great benefits. Nature’s Way turmeric specifically is standardized to 95% curcuminoids to ensure you’re getting the best this root has to offer.
Turmeric in recipes
Turmeric is so flavourful, too and really adds a kick of flavour to any recipe. I like to use it in golden milk as well, or this turmeric ginger chia tonic is also a great way to get a dose of this magic ingredient.
For this recipe, I used Nature’s Way Turmeric Powder. Nature’s Way is one of my favourite, staple brands, and I always trust using their products in my cooking or to keep me healthy!
This easy and fragrant recipe can be made in one pot; it’s incredibly easy and tastes delicious.
How many people out there thought the soup was complicated and time-consuming? Well, it really does not have to be and it is a great way to get a serving of vegetables into those picky eaters in your house too.
How to enjoy this Vegan Vegetable Soup
You can eat this soup hearty, or you can blend it all up to make it creamy like photographed. It’s really up to your preference for soup. Either way, the best part of cooking this vegan vegetable soup is definitely the smell. It’ll make your house smell like the holidays and the chickpeas certainly contribute that. Imagine the most crispy, delicious, little poppers to top your soup off with to give it a little crunch.
BONUS! You can even just make the chickpea topping as a snack too. These chickpeas are an easy grab-and-go snack to have for yourself or your kids during the week. Two recipes in one, you’re welcome!
Looking for other comforting soup recipes? Check out some of my favs:
Creamy Vegan Vegetable Soup
- 2 tbsp. olive oil
- 1 large white onion finely chopped
- 3 medium-sized carrots roughly chopped
- 3 celery stalks roughly chopped
- 3 large garlic cloves finely chopped
- 2- inch cube of fresh ginger grated or finely chopped
- 2 medium-sized potatoes roughly chopped
- 1 large zucchini roughly chopped
- 1-2 tbsp. vegetable stock paste
- 2 1/2 tsp Nature's Way Turmeric†
- season to taste
- 1/2 tsp chili flakes
- 1/2 head of a medium-sized cauliflower cut into florets
- 1/2 a small butternut squash cut into cubes
- 4-5 cups hot water
- 2 bay leaves
- 1 400 ml can coconut milk
- Juice of half a lime
For the Chickpeas (OPTIONAL):
- cilantro and olive oil
- To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions. Cook the onions for 5 minutes or until translucent. Into the pot add your carrots, celery, garlic, ginger and potatoes. Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon. Add your zucchini and cook for 5 more minutes. Stir often.
- Move the browned veggies to the sides of the pot and add your vegetable stock paste. Cook for 1 minute before stirring and combining and coating the mixture. Go ahead and add your salt + pepper, turmeric, chili flakes, cauliflower and butternut squash. Stir till everything is well coated.
- Increase heat to high, add your water and bay leaves (you want to cover the vegetables, so may need more than recommended). Stir vegetable, bring to a boil then simmer with the lid on for 25 minutes or until potatoes are fork-tender.
- While your soup is simmering, prepare your chickpeas. To a large pot add all your ingredients and cook on medium-high heat for around 5 minutes with the lid on. Remove the lid, increase heat to high and cook for around 5-6 minutes. Stir often to avoid burning. You want to crisp them up as much as possible but don't overdo it, a slight crunch/softness is quite nice in this soup.
- Once potatoes are tender, add the coconut milk and lime to the pot. Stir till well combine and remove from heat. You can either enjoy chunky, blended or half and half, the choice is yours.
- Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro and a drizzling of olive oil.
*These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure, or prevent any disease.
†Before use, see the dietary supplement product label for relevant recommendation, caution and warning statements. Do not exceed recommended amount.