Winter Breakfast Soup

This light but hearty vegetable soup brings the rich aroma of spiced butternut squash to the breakfast table.

Apples, kale, onion, and butternut squash merrily harmonize in this warming stew that will have you coming back for seconds.

Makes 6 servings

What You Need:

4 cups frozen butternut squash
2 medium apples, peeled, seeded and chopped
4 cups kale, stemmed and chopped
1 cup chopped onion
2 tablespoons apple cider vinegar
5 cups carrot juice
1/2 cup non-dairy milk
1/2 cup raw cashews and almonds
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

 


What You Do:

  1. In a soup pot over medium heat, add squash, apples, kale, onion, vinegar, and carrot juice. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until kale is tender.
  2. In a food processor or high powered blender, puree 1/2 of soup with the non-dairy milk and nuts. Return blended mixture to soup pot. Add cinnamon and nutmeg.

 Ladle into bowls and serve hot.

More Recipes

Fresh Vegan Spring Rolls

Wrapped in rice paper, these refreshing spring rolls are a great gluten-free appetizer or snack.
Read More »

Vegan Red Velvet Beet Shake

Vibrant, sweet, and super-smooth, this better-for-you shake will make any lover’s heart skip a beet.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Mini Mexican Chocolate Soufflés

Cayenne, cinnamon, and vanilla bean provide a wallop of flavor in these elegant chocolate desserts.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »