Fall has entered the chat, and that means it’s time for those soothing, cozy, warm meal ideas. If one is true, it’s that we can appreciate a tasty, comforting meal as those temperatures start to shift. All I want to do as it gets cooler is be around the people I love and eat soup while laughing all day long!! I truly hope you enjoy this amazing Lemon Curry Cream Soup, as much as I did!
Ingredients
- 2 16oz bags of frozen California-style blend (broccoli, cauliflower,carrots)
- 2 cups of fresh mushrooms (washed)
- 1 cups of vegetable broth
- 2 cans of coconut milk
- 1 tablespoon of vegan butter
- 1/2 vegetable bouillon cube
- 1 Tablespoon of nutritional yeast
- 1 Tablespoon of curry
- 1 Tablespoon of old bay
- 1 tablespoon of onion powder
- 1/2 of a fresh lemon squeezed juice
Instructions
- In your stock pot (soup pot) add your 2 bag of the frozen veggies along with the vegan butter and vegetable bouillon, then sauté your veggies until semi-tender on medium heat.
- In the same stock pot pour your vegetable broth, coconut milk with the sauté veggies. Add your seasoning, nutritional yeast, curry powder, then stir well.
- Let simmer until your veggies or soft to your likeness, then add your fresh lemon juice stir and enjoy!
Let us know in the comments below how you enjoyed this Lemon Curry Cream Soup recipe!
Monica Monet Coleman is a certified Vegan Lifestyle Coach, entrepreneur, and culinary creative with deep Southern roots in Philadelphia, Mississippi. Inspired by a lifelong love of music, culture, and community, she later settled in Jacksonville, Florida, where a personal health journey led her to adopt a vegan lifestyle more than 11 years ago.
In 2018, Monica earned her Vegan Lifestyle Coach certification through Main Street Vegan Academy and went on to open a vegan café in Jacksonville’s historic Springfield neighborhood. She has cooked for artists including Anthony Hamilton, Lyfe Jennings, and The Isley Brothers and is currently preparing to release her first cookbook and open a new café.
