3 Warming Vegan Winter Soups for New Year’s Day

Happy New Year’s Day! Chances are, you don’t have any plans today. We tend to put so much thought into New Year’s Eve plans that we often forget New Year’s Day. My plan today is to stay in my pajamas all day cooking in my warm kitchen on this sunny, yet freezing cold day today in San Francisco. Hopefully you’ll find some inspiration here to keep you warm and in your jammies all day long!


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My mom cooked up such a successful butternut squash soup for us on the stove on Thanksgiving day. I was able to emulate her recipe and came up with a good soup myself! As my earlier blog post mentioned, you want the pre-cut butternut squash in the bag from TJ’s, or else you’ll be chopping all day.

1 bag TJ’s butternut squash from the produce section
1 carton TJ’s organic vegetable stock
1 clove garlic
1 chopped Fuji apple
1/2 chopped yellow onion
1 shallot
salt and pepper to taste

This particular soup is so incredibly easy, because there are instructions on the TJ’s bag for heating the squash in the microwave directly in the package. I think it was 4 or 5 minutes. Be careful with the steam when emptying the butternut squash from the bag into your blender. I poured a whole carton of organic vegetable stock from Trader Joe’s into the blender and threw in a garlic clove, salt, pepper, half of a yellow onion, a chopped Fuji apple, and a large shallot. After blending it all together, I brought it to a boil on the stove top and simmered for 20 minutes. You can always add some coconut milk if you want to make the soup creamier. For a fun garnish, I used walnut, cilantro, shredded coconut, and a dusting of paprika for color.


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A few weeks ago at work, my friend Weixin introduced me to kabocha squash for the very first time. I had seen it before, but never bothered buying it, since I was always just buying butternut squash. She boiled it for me and explained that kabocha squash skin can be eaten, which I thought was super cool! When I got home, I bought a kabocha squash at my 25th Ave. and Clement produce market, and they were super sweet to chop it up into manageable pieces for me with one of the sharp blades they have there.

After a quick internet search, I saw that many kabocha squash soups pair it with fennel and garbanzo beans. I used this recipe from “the taste space” for the main idea. My ingredients list is shorter, as I didn’t have any white wine on hand, and I wasn’t in the mood for cumin, ginger, chili flakes, and lemon. I bet those would all be great together, but the soup is chock full of flavor without all of that. Here’s what I used:

boiled cubes from half of a large kabocha squash
1 carton TJ’s organic vegetable stock
1 clove garlic
1 fennel bulb
1 shallot
3 leeks
1 cup garbanzos
salt and pepper to taste


I went home and boiled the kabocha squash on the stove until the pieces were tender. Meanwhile I sauteed the fennel, leeks, shallot, and garlic in a bit of olive oil. I drained the kabocha and dumped it into the fennel mixture along with a whole container of TJ’s vegetable stock and a cup of garbanzos. I brought everything to a boil and then let it simmer. It made the kitchen smell so good, was pretty simple, and may be the best soup I’ve ever had!


(topped with Cashew Cream and Roasted Garbanzos, served with Root Fries)

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This past week we were in San Antonio visiting Shane’s cousin’s new house for the first time. They had folks over one night for a “soup party.” My contribution to this awesome concept for a party was a ginger carrot turmeric soup that I tried out for the first time. Since it is a thin soup, I served it up with an awesome garnish along with sweet potato and turnip fries on the side (recipe in the next post).

There are so few pictures ever of me cooking! This is in our cousins' kitchen in Texas.

There are so few pictures ever of me cooking! This is in our cousins’ kitchen in Texas.

I came up with this recipe after being tantalized by the garnish on the Dishing Up the Dirt blog and after drooling over the description of the ginger turmeric carrot soup in The Plantpower Way, a beautiful recipe and lifestyle book given to me by my friend Ruth for my birthday. I basically combined both recipes together. I used the recipe for cashew cream garnish and chick peas straight from Dishing Up the Dirt blog.

For the soup:

12 carrots
2 stalks celery
2 cloves garlic
1/2 yellow onion
1 inch ginger
1/2 tsp turmeric
dash cinnamon
dash cayenne / chili powder
sea salt to taste
4 – 8 cups water, depending on desired thickness

I chopped carrots and celery into “large rustic-size pieces” as Rich Roll and Julie Piatt say in their book. The carrots and celery simmered on the stove with the water and spices while I prepared the cashew cream garnish and chick peas. I had soaked the cashews overnight, and I pulsed them in our counsins’ Nutribullet with lemon juice, sea salt, and a clove of garlic. PS The Nutribullet works way better than the Ninja I have at home.

Cashew cream about to be pulsed

Cashew cream about to be pulsed

Meanwhile, once the oven heated up to 425, I had mixed a can of garbanzos with cumin, sea salt, and cayenne.


While the garbanzos were in the oven, I went through the tedious process of ladeling the soup into the Nutribullet for blending.


Since there was more soup than the Nutribullet could hold, I had to use a third container to hold the mixture after it was blended, but there were still unblended carrots and celery in the pot. Thereafter, I had to ladel everything from there back into the pot in the stovetop for a final simmer.


I set out the cashew cream, chickpeas, and fresh parsley out on the countertop assembly line style for guests to dress their own soups. I’m thinking I can use coconut milk or coconut cream as a garnish for this soup in the future.


Let me know what you end up making today! Happy New Year!

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4 Comments on “3 Warming Vegan Winter Soups for New Year’s Day”

  1. Lisa Young January 1, 2016 at 16:47 #

    I know these seem easy to you, but they sound complicated and time consuming to me! They look good and sound delicious! I would love someone to make them for me!

  2. Marisa LaValette January 1, 2016 at 16:50 #

    Thanks Lisa! I would love to make these for you and the entire family. The first soup (butternut) is definitely easy. You can make it very quickly. Yes, the other two involve more chopping. The third is the most complicated, as there are several steps involved.

  3. Bennett March 23, 2016 at 01:53 #

    I love reading an article that will make men and women think.

    Also, thank you for permitting me to comment!


  1. The Plantpower Lifestyle | SavvyCitiZen - January 18, 2016

    […] to walk around with all the time.) As we planned out the soup party, we decided I would make the Ginger Carrot Turmeric soup, and it was a huge […]

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