I love the flavor profiles of a nice Italian soup. All of these can easily be replicated with a vegan soup. This soup recipe has the perfect combination of acidity and creaminess combined with pasta, protein, and Italian spices. I hope you enjoy this vegan version!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Ingredients
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2 tbsp olive oil
1 onion
3 garlic cloves
1 tsp fennel seeds
1 tsp red chili flakes
1 tsp salt
2 tsp oregano
2 cans fire roasted tomatoes
8 cups of veggie broth
14-16 oz pasta
6 oz vegan feta or vegan cream cheese
8 oz full fat coconut milk
6 oz vegan parmesan
6-8 oz vegan ground beef
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Add chopped onion to a large pot with olive oil. Saute for 5-6 minutes.
2. Add garlic and saute for another 2-3 minutes.
3. Add fennel seeds, chili flakes, salt, and oregano and saute for another 1-2 minutes.
4. Add canned tomatoes and cook for another 3-4 minutes.
5. Add vegetable broth and then bring to a boil. After it reaches a boil, add the pasta and let the soup simmer for about 8-10 minutes.
6. After the soup has simmered, add vegan feta or vegan cream cheese, coconut milk, and vegan parmesan. Then turn the burner down to low.
7. In a separate pan saute the vegan ground beef.
8. Assemble the soup, before serving add the vegan ground beef to the soup, and dish into bowls. Serve with vegan parmesan on top.
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