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Creamy Cauliflower Soup for Freezer Meal Prep 🥣 | Vegetarian Slow Cooker Recipes
For more freezer-friendly vegetarian recipes, check the link in bio! ⬆️ Make this creamy cauliflower soup ahead of time and have a comforting meal ready for busy days. Perfect for the slow cooker! Would you give this a try? Comment below! ⬇️ #VegetarianSoup #SlowCookerRecipes #FreezerMeals 📌 Credit: @liveeatlearn Tiktok
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Wilted Greens Egg Drop Soup!
I’m currently writing this during the holiday season, where holiday cheer is HIGH but my energy to make healthy meals during the other days of December is relatively low. And that’s where this Wilted Greens Egg Drop Soup comes in! It’s high in nutritional value, low in effort (there’s no chopping, just hand-tearing!) and you’ll have a supremely comforting meal in minutes. Plus, it’s a vegetarian egg drop soup, so it’s suitable for all kinds of diets.
Justine Doiron
0:34
Golden Turmeric & Coconut Broth Soup with Vermicelli Noodles – A Flavorful Hug in a Bowl!"
Warm up with this vibrant Turmeric and Coconut Broth Soup, loaded with tender vermicelli noodles and aromatic spices. This easy, nourishing recipe blends creamy coconut with golden turmeric for a bowl of comfort that's both delicious and nutritious. Turmeric & Coconut Broth: 2 shallots, diced 2-3 garlic cloves, diced 3-inch ginger, peeled 1 tbsp diced lemongrass Zest of 1/2 lime 1 can coconut milk 2 tsp turmeric 1 tsp sweetener (or 1 tbsp rice malt syrup) 1 tbsp white miso 2 cups vegetable broth 1 cup water Salt and pepper Full recipe link in bio
0:34
Pastina Soup to the Rescue
I’ve been sick all week, and after every bowl I felt soothed and better each time, so I had to make it again and share it with you Whether you’re sick or just need a cozy soup, you will love it! Plus it’s so easy and takes minimal effort ❤️ The recipe is also on my website, hit the link or 'make it' button for more xxx
Cooking With Ayeh
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Rosemary Potato & White Bean Soup
15min · 1 serving Ingredients: • 2 tbsp. evoo or avocado oil • 4-5 cloves garlic, minced • 1 large shallot (or 3-4 small, about 3/4 c. after dicing) • 2-3 sprigs of rosemary (depending on how strong you want the flavor) • 3 c. vegetable broth • 2 lbs russet potatoes (about 3-4 potatoes), peeled & diced • 1 15 oz. can of cannellini beans, rinsed & drained • salt & pepper to taste • fresh rosemary, thyme, or parsley for garnish Instructions: 1. In a large pot, heat oil over medium heat. 2. Add garlic and rosemary & cook for a minute. 3. Add the potatoes, salt & pepper, and broth. Then add the beans. Bring to a boil, reduce to a simmer, and allow the potatoes to cook until fork tender (about 15-20 minutes) 4. Transfer soup to a blender (or use an immersion blender) and blend