Recipe from The 30-Minute Vegan: Soup’s On! Courtesy of Chef Mark Reinfeld from Vegan Fusion and The Doctor and the Chef, www.doctorandchef.com

Nearly every ingredient in this soup supports healthy immune function, from the beta-glucan loaded shiitake mushrooms to the lauric acid-rich coconut milk and potent garlic, to the vitamin C-rich veggies and the probiotic-rich miso. And it comes together so quickly and easily that it may turn into your go-to winter soup.

Creamy and satisfying, a simple soup to celebrate the bounty of Summer’s harvest. Recipe developed by Mark Reinneld- The Doctor & The Chef.

Take a break from your pumpkin carving to enjoy this hearty chili. Adzuki beans originate in East Asia and the Himalayas are nutrient packed source of fiber and protein that are said to have a warming effect on the body – perfect for the autumn and winter months. Enjoy with a dollop of vegan sour cream (vegan mayo and lemon juice), a sprinkle of toasted pumpkin seeds and garnish with a sprig of cilantro.

All hail the humble cashew, that gives the creaminess to this robust and slightly smoky flavored soup and is also the base of our smoky cashew cream. Once the soup is blended, feel free to bump up the flavor and texture even further by adding your favorite veggies, such as roasted fennel or corn, or beans such as cannellini or navy beans. See the variations for more ideas. Garnish with the smoky cashew cream before serving.

Courtesy Mark Reinfeld – The Doctor & The Chef

Soup is a delicious way to clean up your diet while supporting your body’s natural detoxification processes. This soup is hearty and nourishing–filled with vegetables, shiitake mushrooms, and chicken in a delicious flavorful broth.

This hearty and veggie-rich chili is a great way to kick off the fall season. Ground elk adds a savory flavor that makes this chili stand out from the rest!