Spicy Squash Soup Fiery Roasted Butternut Squash Soup with Chili and Coconut Ingredients: 1 tbsp coconut oil or olive oil 1 onion, chopped 2 garlic cloves, minced 1 tbsp fresh ginger, grated 1 red chili (deseeded if preferred), finely chopped 1 tsp ground cumin 1/2 tsp ground cinnamon 1 medium butternut squash (about 900g), peeled and diced 400ml can coconut milk 500ml vegetable stock Juice of 1 lime Salt and black pepper, to taste Fresh coriander and chili flakes, for garnish Directions: Heat the oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, ginger, and red chili. Cook for 1–2 minutes until fragrant. Add the cumin and cinnamon, then stir in the diced squash. Cook for another 3–4 minutes to lightly brown the squash. Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the squash is tender. Remove from heat and blend until smooth using an immersion blender or in batches with a regular blender. Stir in the lime juice and season with salt and pepper. Serve hot, garnished with fresh coriander and a sprinkle of chili flakes. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 240 kcal | Servings: 4 servings #squashsoup #spicysoups #butternutsquash #comfortfood #plantbasedrecipes #veganmeals #autumnrecipes #fallwarmers #vegetariansoup #coconutsoup #chillisoup #rootvegetables #easyvegan #onepotmeal #gingersoup #immunehealth #souprecipe #cleaneating #glutenfree #boldflavors Turn up the heat this fall with this Spicy Squash Soup — creamy, cozy, and full of bold flavor!

Indian Lentil and Rice Salad Fragrant Basmati & Spiced Lentil Salad with Fresh Herbs Ingredients: 1/2 cup brown or green lentils, rinsed 1 cup basmati rice, rinsed 1 tablespoon olive oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1/4 teaspoon ground coriander 1/4 teaspoon cayenne pepper (optional) 1 small red onion, finely chopped 1 cucumber, diced 1 medium carrot, grated 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint leaves, chopped Juice of 1 lemon Salt and black pepper to taste Optional topping: toasted cashews or peanuts Directions: Cook the lentils in lightly salted boiling water for about 20–25 minutes until just tender but not mushy. Drain and let cool. Meanwhile, cook the basmati rice according to package instructions. Fluff with a fork and let cool completely. In a small pan, heat olive oil over medium heat. Add mustard seeds and cumin seeds; cook until they begin to pop. Stir in turmeric, ground coriander, and cayenne pepper. Remove from heat. In a large mixing bowl, combine the cooled lentils and rice. Add red onion, cucumber, grated carrot, chopped cilantro, and mint. Pour the spiced oil mixture over the salad. Add lemon juice, salt, and pepper. Toss gently to combine. Chill for at least 30 minutes before serving. Top with toasted nuts if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 310 kcal | Servings: 4 servings #indianflavors #lentilrecipes #ricesalad #healthyindianfood #plantbasedmeal #vegandinner #spicedrecipes #herbaceous #refreshingsalads #glutenfreevegan #easyveganrecipes #indiancooking #cleaneating #wholefoods #meatlessmeals #veggiepacked #summerrecipes #basmatirice #spicyandsavory #nuttysalad Craving something healthy, hearty, and full of spice? This Indian Lentil and Rice Salad has everything—fragrance, flavor, and freshness in every bite!

Black-eyed Pea Soup Smoky Black-eyed Pea Soup with Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 teaspoon smoked paprika 1/2 teaspoon thyme 1/4 teaspoon cayenne pepper (optional) 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed) 4 cups vegetable broth 1 bay leaf Salt and pepper to taste 1 tablespoon lemon juice Fresh parsley, chopped, for garnish Directions: Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, carrots, and celery. Sauté for another 5 minutes. Add smoked paprika, thyme, and cayenne. Stir to coat the vegetables. Add black-eyed peas, vegetable broth, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes to blend flavors. Remove bay leaf. Blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture, if desired. Stir in lemon juice, adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal | Servings: 4 servings #souplovers #veganrecipes #blackeyedpeas #vegetariansoup #healthycomfortfood #veganprotein #dairyfree #glutenfreeeats #soulfoodinspired #easyvegandinner #plantbasedmeals #souprecipe #highfibermeals #homemadesoup #winterwarmers #smokypaprika #veggiesoup #vegancomfortfood #meatlessmeals #veganstew This hearty Black-eyed Pea Soup is a cozy bowl of smoky, herby comfort. Packed with veggies, flavor, and plant-based protein!

Corn and Coconut Soup Sweet Corn and Coconut Milk Soup with Ginger and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 3 cups fresh or frozen corn kernels 1 (14 oz) can coconut milk 2 cups vegetable broth 1 tablespoon lime juice Salt and pepper to taste Fresh cilantro, chopped, for garnish Chili flakes or sliced red chili (optional for heat) Directions: In a large pot, heat coconut oil over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic and ginger and cook for 1–2 minutes, until fragrant. Add corn, coconut milk, and vegetable broth. Stir to combine and bring to a gentle boil. Reduce heat and let the soup simmer for 10–12 minutes. Use an immersion blender to blend the soup partially, leaving some kernels whole for texture. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with chopped cilantro and chili flakes or sliced chili if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 kcal | Servings: 4 servings #veganrecipes #cornsoup #coconutmilk #plantbasedmeals #glutenfreeeats #dairyfreecooking #sweetcorn #vegancomfortfood #souplovers #coconutsoup #vegetariansoup #gingerflavor #limeinfused #easyvegandishes #simplelunch #lightdinners #nourishingmeals #tropicalflavors #homemadesoup #quickmeals This creamy Corn and Coconut Soup is like a warm tropical hug! With fresh ginger, lime, and sweet corn, it’s perfect for a cozy meal or light lunch.

Black Bean Chili Hearty Vegan Black Bean Chili with Smoky Spices Ingredients: 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 1 bell pepper (red or yellow), diced 2 (15 oz) cans black beans, drained and rinsed 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon oregano 1/4 teaspoon cayenne pepper (optional) Salt and pepper to taste 1 cup vegetable broth or water Optional toppings: avocado, cilantro, vegan sour cream, lime wedges Directions: Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds. Add black beans, diced tomatoes, tomato sauce, broth, chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Stir well to combine. Bring to a simmer and reduce heat to low. Cover partially and let simmer for 20–25 minutes, stirring occasionally. Adjust seasoning as needed. Serve hot with desired toppings. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 240 kcal per serving (approximate) | Servings: 4 #veganchili #blackbeanchili #plantbaseddinner #meatlessmonday #healthycomfortfood #onepotvegan #easyveganrecipes #vegetarianchili #heartyveganmeals #legumelove #dairyfree #meatfree #glutenfreedinner #blackbeans #vegancomfortfood #spicyvegan #veganchiliideas #plantprotein #easychili #veganbowls Warming, bold, and meat-free—this Black Bean Chili is packed with flavor and plant-based power! 🌶️🫘🥄