3 LOW-FAT VEGAN SOUP RECIPES THAT I’VE BEEN LOVING! Featuring iherb.com Get 10% off your first iHerb order with code MEL1365: http://iherb.com/?rcode=MEL1365
*All the items I got from iherb are listed down below!*

Since I’ve uploaded my weight loss story and shared about how I follow a lower fat, vegan diet… I figured I would share some more easy, filling vegan meals. I love soups because you can make extra for the following days and you can mix different spices together to make unique flavors.

Get 10% off your first iHerb order with code MEL1365: http://iherb.com/?rcode=MEL1365

Arrowhead Mills, Organic Chickpeas

Bob’s Red Mill, Large Flake Nutritional Food Yeast

Bragg, Liquid Aminos, Natural Soy Sauce Alternative

Eden Foods, Organic Black Beans

Eden Foods, Organic Brown Mustard

Edward & Sons, Garden Veggie Bouillon Cubes

Rapunzel, Vegan Vegetable Bouillon with Herbs

Simply Organic, Pumpkin Spice

Stevita, Stevia Liquid Extract

Yogi Tea, Bedtime, Caffeine Free


Soup 1 – Spicy Lentil Soup

1 vegan boullion cube
1 1/2 cups lentils
4 cups water
2 stalks celery
4 cloves garlic
1 yellow onion
2 carrots
1/2 red bell pepper
1 teaspoon of cumin
1/2 teaspoon of cayenne pepper
1 tablespoon stone ground mustard
black pepper to taste

1- To make the broth, mix 1 boullion cube with 4 cups of water in a pot.

2- In a seperate pan or pot, add in all of your chopped veggies and spices and mustard.

3- Mix in your broth and cook on medium for approximately 30 minutes, stirring occasionally until the carrots are soft.


4 cloves garlic
1 medium yellow onion
4 cups water
1 vegan boullion cube
2 russet potatoes
2 celery stalks
10 mushrooms
2 tablespoon Bragg Liquid Aminos
1 tablespoon chili flakes
1 1/2 cups of nutritional yeast

1 – Chop up onion and garlic and add to pan with a couple of tablespoons of water. Cook on medium for 5 minutes.
2 – Add in all of the chopped vegetables and the broth as well as Bragg Liquid Aminos and chili flakes.
3 – Add in nutritional yeast and stir well
4 – Cook for 20 minutes until potatoes are soft
5 – Transfer soup to blender or food processor and lightly pulse blend. Then Serve.


Ingredients –
1 vegan boullion cube
4 cups of water
1 leek
1 medium yellow onion
2 celery stalks
1 medium sweet potato
1 teaspoon dill
1 tablespoon pumpkin spice
1 cup chickpeas
1 cup pumpkin puree

1 – Make 4 cups broth with vegan boullion cube.
2 – Chop veggies into small pieces and add them to a large pan or pot with the spices and broth.
3 – Cook for 10 minutes and add in chickpeas and pumpkin puree
4 – Stir well and cook for another 10-15 minutes until the sweet potato is soft.
5 – Transfer soup to a blender or food processor and puree, then serve.

Get 10% off your first iHerb order with code MEL1365: http://iherb.com/?rcode=MEL1365


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