Vegan Minestrone Soup

vegan minestrone soup

My vegan minestrone soup is the perfect comfort food. It works a great as a hearty lunch option or the perfect starter for any dinner you may be hosting.

Having troubles getting your kids to eat their veggies? Than you must try this recipe. See for yourself how “Serving large portions of vegetable soup at the start of a meal affected children’s energy and vegetable intake”.

Prep Time: 10 minutes

  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Serves: 4-6 bowls of soup

vegan soup


Optional: ¼ Cup of Parmesan cheese


  1. Finely chop the onions, carrots and celery and rinse the chickpeas in a colander.
  2. Heat 2-3 tablespoons of olive oil/avocado oil in a medium pot. Then add the onions and cook for about 1 minute.
  3. Next, add the carrots and celery. Season with salt, pepper and garlic powder and let cook 2-3 minutes.
  4. Add the can of cherry tomatoes and using a wooden spoon, gently crush the tomatoes.
  5. Once the mixture comes to a boil, add the veggie stalk once again seasoning with salt, pepper and garlic powder.
  6. When the soup begins to boil, add the chickpeas, spinach/kale and the parmesan cheese.
  7. Let cook for another minute or two then season with more salt and pepper to taste.
  8. ENJOY!!

Vegan Cornbread Muffins

Looking for the perfect comfort food that is savory and a little sweet?  Then these vegan cornbread muffins are the perfect fit for you!  Try them straight out of the oven with some vegan butter for a little extra indulgence.


Dry Ingredients:

  • 2 cups organic cornmeal
  • 1 cup organic unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Himalayan pink salt

Wet Ingredients:

  • 2 cups organic non-dairy milk (room temperature)
  • 2 teaspoons organic apple cider vinegar
  • 1/3 cup organic coconut oil (melted/liquid)
  • 2 tablespoons organic maple syrup

Instructions For Vegan Cornbread Muffins:

  1. Preheat oven to 350 degrees.
  2. Prepare the wet ingredients – Add the non-dairy milk and apple cider vinegar to a medium-sized bowland whisk together.  Add the melted coconut oil and maple syrup in and whisk again until the mixture is foamy and bubbly.  Adjust the sweetener to your preference.
  3. Prepare the dry ingredients – Combine the dry ingredients together in a medium-size bowl and stir until well combined.  Transfer the dry ingredients to the bowl of wet ingredients and stir until well combined.
  4. Transfer the mixture into muffin cup and bake at 350 degrees for approximately 30-35 minutes, or until the top is golden.
  5. Add blueberry jam as a tasty topping and enjoy!

Like what you see?  Check out more of my healthy recipes by clicking here.