Vegan & Gluten-Free Autumnal Soup

This Autumnal Soup was made to warm and satisfy, as one beautiful season comes to a close and a colder one begins. It’s vivid shade of orange makes it especially aesthetic for Autumn but this simple recipe is delicious and has so many benefits. This soup is low in carbohydrates – suitable for a keto diet – but you would never know it because it is so thick and creamy. It is entirely, naturally gluten-free – instead, it uses seasonal vegetables that expand the mixture and will really fill you up. Especially when it gets colder, the body needs sustainance so this is just right! But while it will leave you full, it is actually low in calories – making it a great meal for lunch, dinner or supper if you are trying to shed some weight.

It is also three servings of your five-a-day, making it a very healthy choice. Carrots, broccoli and cauliflower are each packed full of nutrients that are great for you – and of course, being the staple of this recipe, this soup is naturally vegan and plant-based! This one has a subtle, delicate flavour – the carrots dominate out of everything – but it is also a perfect base to experiment with and tailor to your own liking. It is so quick and simple to make; an easy blend soup recipe with only three steps! This recipe serves two, so adjust accordingly if need be. It takes around twenty minutes to make from beginning to end.


> 160g Carrots, chopped.

> 160g Cauliflower Florets.

> 160g Broccoli Florets.

> 200ml Water.

> 100ml Plant-Based Milk of choice (I find neutral flavoured options are best for this – gluten-free oat, rice or soya is best).

> 1 TSP Ground Black Pepper.

> 1 TSP Thyme, dried or fresh.

> 1 TSP Ground Turmeric.

> 1-2 TBSP Nutritional Yeast (Optional, but it adds a nutty, almost cheesy undertone that really suits this dish).

> 1 TBSP Vegan Butter (Optional, but I think it adds a little something).

> 1 TSP Salt or – optionally – 1 TBSP Tamari Sauce (Tamari really helps bring out the soft flavours behind the carrot).

> Optional Protein Powder – as I mentioned, this is an easy blend recipe so it is perfect to add in a protein supplement without knowing a thing.


1) Boil all of the vegetables in a pot on the hob until soft – around 7 minutes, on a high heat.

2) When soft, drain the vegetables and allow to cool a little. Five minutes standing should do the job, and then you can empty them straight into your blender, along with the water and plant milk. Add your protein powder and nutritional yeast at this point too, if using. Blend until completely liquidised and smooth.

3) Transfer to a saucepan/pot, and heat on the hob over a low heat. Add the butter and tamari sauce if using, and then the turmeric, thyme and black pepper. Stir regularly until piping hot throughout. It should be ready in around ten minutes but it can differ slightly so just check before serving. Enjoy!

If you enjoyed this Autumnal Soup then please like, share and let me know what you thought in the comments. And don’t forget to subscribe to get new recipes and much more delivered specially to you!


8 thoughts on “Vegan & Gluten-Free Autumnal Soup

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