Instant Pot Pumpkin Lasagna Soup

Pumpkin lasagna in soup form — so good! Even better, it’s made in the Instant Pot. I added mushrooms for a bit more texture and umami flavor. I also added red lentils to up the protein, fiber, and heartiness of the soup. Don’t skip the tofu ricotta! It’s the perfect finishing touch that adds a beautiful dimension of creaminess and robust flavors.

Get the Recipe: Instant Pot Pumpkin Lasagna Soup

Moroccan Lentil Quinoa Soup

This soup is the perfect weeknight meal as it comes together quickly and requires little cleanup. I used crushed tomatoes in place of the diced tomatoes, which made for a creamier soup. If you want more texture, use diced tomatoes. The spice combination makes for a really unique flavor profile. It’s earthy with a touch of bright, citrusy flavor from the coriander. The raisins are optional, but I recommend them. They add a nice little burst of sweetness. I topped with thinly sliced radishes, fresh cilantro, and pumpkin seeds. Pair with a thick slice of sourdough avocado toast topped with sauerkraut and sprinkled with nutritional yeast. So yum!

Get the Recipe: Moroccan Lentil Quinoa Soup

Creamy Vegetable Soup

If you have a picky toddler, I highly suggest pureed soups, like this one. This recipe calls for roasted vegetables — peppers, sweet potatoes, squash, and cauliflower. Roasting removes moisture from the vegetables, which intensifies their flavor, and breaks down their proteins and sugars into hundreds of new, flavorful compounds. It also softens the fibers of the vegetables, which makes them easier to blend into a smooth, creamy consistency. I love the creamy version, but for those who love chunky soups, just skip the blending. To make it extra healthy, swap the coconut milk for vegetable broth.

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Lentil Soup 

So simple, yet so delicious. This one-pot meal uses few ingredients, but is full of flavor. The soup comes together quickly, requires minimal cleanup, and is great as leftovers. Top with sauerkraut to make it extra nutritious and serve with crusty bread (sourdough is my favorite). So good!

Get the Recipe: Lentil Soup 

Simple Perfect Vegetable Soup

This soup is loaded with wholesome ingredients — leeks, carrots, celery, potatoes, diced tomatoes, cannellini beans, lentils, kale, herbs, and spices. Though delicious as is, the soup can easily be adapted to use up whatever ingredients you have on hand. Sprinkle with vegan parmesan cheese and serve with a side of crusty bread. It’s the perfect meal for a crisp, fall day!

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The Best Chili

I haven’t tried every chili recipe in the world to know if this one is truly the best, but I will say it’s one of the best chili recipes I’ve tried. To make this recipe plant-friendly, I replace the ground beef with two cans of black beans. I think quinoa would also be a great addition. I use fire-roasted diced tomatoes. I don’t like big chunks of tomato, so I’ll give them a squish once I add them to the pot. The chili is fairly soupy the first day, but thickens after being refrigerated. Serve with cilantro, plant-based cheese shreds, avocado, and tortilla chips or cornbread croutons. So good!

Get the Recipe: The Best Chili