Sharing a scrumptious fall recipe for copycat Panera soup! That is dairy-free and SO scrumptious with a drizzle of olive oil and a few roasted chickpeas on prime.
Hello pals! How’s the morning going thus far? I hope you’re having fun with the day! I’ve a packed day with teaching appointments (YAY!) and excited to take a yoga class this morning. I hope you might have a stunning day forward.
One thing that made me chuckle a bit not too long ago: the Pilot mentioned, “Ohhhh, soup season is right here”
I used to be like… soup season is ALWAYS right here.
I get what he’s saying. Some individuals wish to take pleasure in heat and comfortable bowls of soup throughout sure occasions of the yr, like when it’s chillier exterior. I’ve by no means absolutely understood as a result of yow will discover me with a piping bowl of soup on a scorching summer time day. Soup fan for all times, irrespective of the climate or season.
I really feel like soup is the PERFECT meal. It’s a simple technique to get in a ton of vitamins, protein, it’s tremendous satisfying, and there’s nothing like some contemporary sourdough or cornbread dipped into soup or chili. I’ve fairly a number of recipes on the weblog however was excited to make a model of Panera’s Autumn Soup. It’s dairy-free, the elements are so cheap, and it packs a ton of vitamins and fall taste.
Let me know in the event you give it a attempt!
Panera Copycat Autumn Soup (dairy-free)
Substances:
Complete butternut squash
3-4 medium peeled, cooked candy potatoes
1/2 cup pumpkin puree
1 onion
4 carrots
1 carton of veggie broth
can of coconut milk
nutmeg
cinnamon
salt and pepper
Directions:
Step 1
Prepare dinner the butternut squash. Minimize it in half, take away the seeds, and place within the On the spot Pot with 2 inches of water, and prepare dinner for 12 minutes on guide. Take away the squash, drain the On the spot Pot, and put aside to chill barely.
Step 2
Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the On the spot Pot. Prepare dinner for 12 minutes on guide.
Step 3
Do a fast launch, after which stir within the butternut squash (in the event you use a spoon to scoop it out from the pores and skin, it ought to come out simply), candy potatoes, and coconut milk. Use an immersion blender to mix till clean.
Step 4
Regulate seasonings as wanted. Ours wanted a bit extra salt and cinnamon.
Step 5
High with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Get pleasure from!!
Panera Copycat Autumn Soup (dairy-free)
A scrumptious and hearty soup for fall that’s vegan and gluten-free!
- Prep Time: 10 minutes
- Prepare dinner Time: half-hour
- Complete Time: 40 minutes
Complete small-medium butternut squash
3–4 medium peeled, cooked candy potatoes
1/2 cup pumpkin puree
1 yellow onion, chopped
4 carrots, peeled and roughly chopped
1 carton of veggie broth
can of coconut milk
good pinch of nutmeg
1 teaspoon of cinnamon
salt and pepper to style
Step 1
Prepare dinner the butternut squash. Minimize it in half, take away the seeds, and place within the On the spot Pot with 2 inches of water, and prepare dinner for 12 minutes on guide. Take away the squash, drain the On the spot Pot, and set the squash apart to chill barely.
Step 2
Subsequent, add the broth, onion, carrots, pumpkin puree, cinnamon, nutmeg, salt and pepper to the On the spot Pot. Prepare dinner for 12 minutes on guide.
Step 3
Do a fast launch, after which stir within the butternut squash (in the event you use a spoon to scoop it out from the pores and skin, it ought to come out simply), candy potatoes, and coconut milk. Use an immersion blender to mix till clean.
Step 4
Regulate seasonings as wanted. Ours wanted a bit extra salt and cinnamon.
Step 5
High with a drizzle of olive olive, pumpkin seeds, or crispy chickpeas. Get pleasure from!!
Notes
Retailer any leftovers within the fridge for as much as every week, or freeze half for a simple pre-made dinner element. I wish to serve it with a giant salad and contemporary sourdough.
Retailer any leftovers within the fridge for as much as every week, or freeze half for a simple pre-made dinner element. I wish to serve it with a giant salad and contemporary sourdough.
So inform me, pals: what’s your favourite soup recipe??? Please share any hyperlinks you’re keen on within the feedback part!
xo
Gina
Extra soup faves from the weblog:
On the spot pot hen tortilla soup
