5 Cozy Soups to Keep You Warm All Winter (Vegan)

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 0.5 teaspoon Red Pepper Flakes
• 1 teaspoon Calabrian Chili Paste
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 0.33 cup Sun‑Dried Tomatoes (packed in oil, coarsely chopped; if dry, rehydrate in boiling water for 3‑4 minutes first)
• 2 tablespoons Tomato Paste
• 1 15‑ounce can Chickpeas (drained and rinsed)
• 6 cups Vegetable Broth (low‑sodium preferred)
• 1 teaspoon Italian Seasoning
• 0.5 teaspoon Salt (adjust to taste)
• 1 cup Orzo Pasta (uncooked)
• 2 cups Tuscan Kale (stems removed, chopped; baby kale or spinach can be used)
• 2 tablespoons Vegan Parmesan (grated)
• 0.5 cup Full‑Fat Coconut Milk (shaken well before measuring)
• 2 tablespoons Fresh Basil (chopped)

Instructions

1. Prep Vegetables

   Dice the onion, mince the garlic, remove stems from kale and chop, and coarsely chop the sun‑dried tomatoes. If using dry sun‑dried tomatoes, rehydrate them in boiling water for 3–4 minutes then drain and chop.

   Time: PT5M

2. Sauté Aromatics

   Heat the large pot over medium heat, add olive oil, then sauté the diced onion with red pepper flakes and Calabrian chili paste until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add Garlic and Sun‑Dried Tomatoes

   Add the minced garlic and chopped sun‑dried tomatoes to the pot and sauté for 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

4. Incorporate Tomato Paste

   Stir in the tomato paste, breaking it up with the spoon, and cook for 3 minutes until it deepens to a rusty color.

   Time: PT3M

   Temperature: medium

5. Add Chickpeas

   Add the drained chickpeas (or your chosen bean/plant‑based protein) and stir to combine.

   Time: PT1M

   Temperature: medium

6. Add Broth and Seasonings

   Pour in the vegetable broth, sprinkle the Italian seasoning and salt, then bring the mixture to a boil.

   Time: PT5M

   Temperature: medium‑high

7. Cook Orzo

   Stir in the orzo pasta and simmer, stirring occasionally, until the pasta is about halfway cooked (still firm in the center), roughly 7 minutes.

   Time: PT7M

   Temperature: medium

8. Add Kale

   Add the chopped kale to the pot and cook for 4 minutes, allowing it to wilt and become tender.

   Time: PT4M

   Temperature: medium

9. Finish with Creaminess and Herbs

   Stir in the grated vegan parmesan, full‑fat coconut milk, and chopped fresh basil. Heat gently for 2 minutes until everything is warmed through and the soup is creamy.

   Time: PT2M

   Temperature: low

10. Serve

    Ladle the soup into bowls, garnish with extra basil or a drizzle of olive oil if desired, and enjoy hot.

    Time: PT0M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

38 g

Fat

13 g

Fiber

7 g