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

Vegan Avocado Salad with Raspberry Dressing

Avocado stands front and center in this smooth-and-crunchy combo salad with homemade creamy raspberry dressing.
Read More »

Vegan Strawberry Shortcake

In addition to being the base of a mouthwatering fruit filling, strawberries add flavor and sweetness to the biscuits, which are delicious enough to be eaten on their own.
Read More »

Vegan Avocado Nori Crostini

Take your morning avocado toast to the next level with the addition of nori, walnuts, and chia seeds.
Read More »

Vegan Tofu Scramble

Who needs eggs when a delicious, cholesterol-free tofu scramble can be whipped up in no time?
Read More »

Vegan Chocolate Pudding Popsicles

For a smooth chocolaty pudding pop, turn an easy chocolate mousse into a great frozen summer treat.
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 »