This vegan cold soup inspired by elote is perfect for any hot summer day. It’s my favorite way to use up the sweet buttery corn that isn’t grilling or covering in butter. The blend of cotija cheese, lime juice, and corn is the perfect vessel to let the flavors of this classic Mexican street food to shine!

This vegan coconut curry soup is perfect for the winter and a great way to use any veggies that have seen better days, wiliting away in your fridge. Coconut milk in this broth makes for a creamy, filling base for flavors of cinnamon, cloves, turmeric, cumin, and coriander.

This quick and easy vegan sancocho is a perfect way to warm up this winter. It’s full of hearty root vegetables and cozy herbaceous flavors from sofrito that make the winter not so terrible. This take on puerto rican beef stew uses mushrooms in place of beef for just the right amount of umami to make it taste like there’s meat, perfect for anyone wanting to cut some meat intake for the new year.

The perfect recipe for when you’ve got two Tupperware containers full of roasted vegetables and another grain bowl will just not do! This sesame roasted vegetable soup uses root veggies for a chunky, decadent, and earthy bowl of goodness- perfect for any winter night in!