Vegan Recipes

Vegan Tortellini Soup

Vegan Tortellini Soup is yummy and easy to prepare. Furthermore, the vegan tortellini soup is a great optimizer for cold weather. Moreover, the taste of this soup is amazing, and it is very flavorful.

Vegan Tortellini Soup

Ingredients:

  • Garlic cloves: 5-6.
  • Onion: 1.
  • Vegetable broth: 6 cups.
  • Olive oil: 1 tbsp.
  • Coconut milk: 14 oz.
  • Chickpeas: 14 oz.
  • Carrots: 3.
  • Cheese tortellini: 9 oz.
  • Bay leaves 2.
  • Olive oil: 1 tbsp.
  • Thyme: 1 tbsp.
  • Chickpeas: 14 oz.
  • Spinach: 2 cups.

To serve:

  • Lemon wedges.
  • Parsley.

Instructions:

  1. Add the bell pepper, onion, celery stalks, carrots, and pepper to a big saucepan of heated olive oil or water.
  2. For five minutes per side, sauté.
  3. After adding the bay leaves, savory thyme, and chickpeas, cover with the stock and simmer for an additional fifteen minutes.
  4. Add sauce tortellini: Cook the pasta for approximately four to five minutes, or as directed on the tortellini package.
  5. Stir the arrowroot into the soaked coconut milk.
  6. Then, stir in the lemon juice, spinach, and coconut milk slurry.
  7. Sauté for an additional five minutes. As it heats up, the soup will get thicker.
  8. Throw away the bay leaves.
  9. Garnish with freshly diced parsley, almond Parmesan, or grated parm, then squeeze lemon and serve in separate bowls.
  10. It absorbs the juices nicely with our homemade bread.

Storage information:

For up to four days, leftovers are best displayed in a cool place in a sealed container. Use a burner or microwave to reheat the soup before serving. This set of multipurpose glass containers is ideal for meal prep.

Frequently Asked Questions:

From where can I reduce the amount of cream in this soup?

Leave off the arrowroot starch and coconut milk if you want a soup that is more broth than creamy. Just replace the coconut milk with an excess of broth.

Nutritional facts:

  • Sodium: 12 mg.
  • Protein: 12.5 g.
  • Carbohydrates: 56.9 g.
  • Total fat: 12.5 g.

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