This Creamy Garlic Broccoli Kale Rotini Soup is sure to keep you warm and comforted. A great nourishing and healthy alternative, this soup boasts of it’s creaminess made from broccoli + kale, and comes rich in garlic flavor and loaded in nutrients. The addition of veggie rotini adds a beautiful tender texture to this bowl of goodness. The perfect family staple. All vegan and gluten-free.
Sponsored Post: This post is sponsored by Ancient Harvest but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
When it comes to any season, indulging in a good bowl of soup is my favorite pass time. I thoroughly enjoy eating all kinds of soup and this especially veggie-based soups that offer a ton of nutritional value.
However, from time to time, I enjoy whipping together season-based soups that offer a burst of flavor that is undeniable—-much like this one.
Whipping together a creamy soup isn’t hard at all, however, it can be tricky when trying to figure out the right ingredients to use for both the perfect flavor + texture. This soup is no exception. Therefore, I’ve rounded up a few tips + recommendations to help with understanding how to best make this soup, serve it, and everything in between.
When it comes to thickening your vegan soup, it can be done in various ways. Many recipes use yogurt, arrowroot starch, potatoes, or other starches. However, I chose to use coconut cream which adds a nice texture. You can use canned coconut milk as well, however, you would need to refrigerate it for 24 hours so that it thickens and becomes cream-like as well.
With leftovers, you can always refrigerate the remaining amounts in a tightly sealed container in the refrigerator for up to 3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
OK, so I’m super excited to be partnering with Ancient Harvest, because I LOVE, Love their products, especially their pasta line.
Since I’ve been incorporating more gluten-free options into my diet, I’ve leaned on their products a lot more because a girl loves her pasta. Haha.
For this soup, I loved the idea of adding their newest line of Veggie Rotini and it was SO good. Firstly, their Veggie Rotini is made completely from green lentils, kale, spinach, and cauliflower.
Secondly, this pasta is jam-packed with nutrients, has no GMOs, and offers a full serving of veggies.
My greatest reason for partnering with them, however, stems from their mission to create time-tested, plant-based, nutrient-dense ingredients and transforming them into delicious, real foods for real life.
This of course, aligns with my idea that eating healthy doesn’t have to come with omitting flavor and uniqueness therefore, it’s a no brainer that I worked with them on this Creamy Soup.
To purchase this Veggie Rotini Pasta, visit their website.
It’s super easy to make.
Done in under 30 minutes—-TOTAL!
Only requires ONE pot + a blender.
Is completely dairy-free, vegan and gluten-free.
Perfect Summer + Fall vibes!
Did I mention, it’s just delicious?
Let’s take this this Loaded Dairy-Free Broccoli Cheddar Soup recipe for instance. It’s truly something spectacular.
This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible.
This Healthy Veggie Vegan Lasagna Soup comes loaded with bell peppers, tomatoes, onions, and topped with a generous amount of vegan mozzarella cheese and this recipe reminds you of a good plate of homemade lasagna without the fork.
This Vegan Tuscan Kale Chickpea Soup is the perfect comfort and flavorful bowl of goodness for those cold winter days. Filled with herbs and spices, kale, chickpea, carrots, tomatoes, and onions, this soup is quite the healthy meal and surely does warm things up nicely.
This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible.
So let’s dig right into this recipe, shall we?
Begin by cooking the veggie rotini al dente, according to packaging.
Add 1-2 Tbsps of olive oil to the dutch pot on medium-high heat.
Add in the garlic and onions, and Sauté for 1-2 minutes until slightly softened and fragrant.
Add the carrots, kale, broccoli, celery and veggie broth and bring to a boil. Once it begins to boil, reduce heat to low and let simmer for 10 minutes.
Season and stir until well incorporated.
Using a hand blender, blend everything until full smooth. **NOTE: if you don’t have a hand blender, carefully add the cooked veggies (along with 1 cup of the veggie stock from the pot) into a high-powered blender, blending until smooth and creamy.**
Be sure to leave a few chunks of veggies in the soup for a nice texture. Add the cooked rotini and stir in to incorporate.
Finally, stir in the coconut cream until creamy consistency is desired and let simmer for another 1-2 minutes. Remove from heat and serve immediately.
If you choose to make these Creamy Garlic Broccoli Kale Rotini Soup or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
Creamy Garlic Broccoli Kale Rotini Soup.