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Warm and Hearty Classics with a Soup-Based Twist

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Warm and Hearty Classics with a Soup-Based Twist

Whether it’s football Sunday or just a weeknight dinner, hearty and comforting dishes are a must during the fall and winter months. Even better? When there’s a fridge-full of nutritious soups on hand, creativity is never lacking. These soup-based, plant-forward recipes developed by NYC-based registered dietitian Jennifer Cole will leave you saying, “soups up!”

Chickpea Pad Thai

Is there really anything better than a warm bowl of nutty noodles? This plant-based pad Thai has all the flavor you’re looking for and makes enough to feed the entire family. Weekday dinner, check.


  • Vermicelli rice noodles
  • Soupergirl’s Thai Chickpea Extravaganza
  • Raw bean sprouts
  • Coconut aminos (I used Coconut Secret)
  • Ground ginger
  • Garlic powder
  • Cilantro
  • Scallions
  • Peanuts
  • Lime wedge
  1. Cook the rice noodles according to package instructions, drain, rinse and let sit
  2. Heat soup in large non-stick skillet or wok on medium heat for ~5 minutes
  3. Stir in bag of bean sprouts, mixing occasionally until they start to soften and turn translucent
  4. Stir in large handful of cilantro with leaves and stems
  5. Add in coconut aminos, ground ginger, garlic powder, and scallions to taste, mix to incorporate, then let sit on medium-low heat to thicken
  6. Using tongs, gently incorporate rice noodles into skillet until well mixed
  7. Garnish with peanuts and lime wedge

Minestrone Zucchini Boats

Whether you’re looking for a new side dish, snack, or main course, these zucchini boats are a must. The combo features both veggies and protein (hello quinoa!) and even has a “cheesy” finish on top thanks to the added nutritional yeast.


  • Zucchini
  • Olive oil
  • Oregano
  • Pepper
  • Soupergirl’s Quinoa Minestrone
  • Nutritional yeast
  • Red pepper flakes
  • Fresh basil
  1. Preheat oven to 400 degrees F
  2. Wash and slice zucchini lengthwise
  3. Scoop out the middle of each half to create a hollow inside and place on a parchment- lined baking sheet
  4. Lightly coat zucchini with olive oil, oregano, and pepper
  5. Spoon minestrone into the zucchini
  6. Top with nutritional yeast and red pepper flakes
  7. Bake for 25 minutes or until zucchini is soft on the bottom and crisp on the top
  8. Season with fresh basil

Loaded Nachos

These vegan nachos truly have it all— protein, veggies, healthy fat, and fiber-rich carbohydrates. Plus they’re insanely tasty (and photogenic) that they may even attract the meat eaters at your table.


  • Grain-free tortilla chips (I used Siete)
  • Soupergirl’s Soul Warming Chili
  • Black olives
  • Vegan cheese (I used Miyokos’s)
  • Salsa
  • Avocado
  • Jalapenos
  • Vegan sour cream (I used Forager)
  • Lime wedges
  1. Preheat oven to 375 degrees F
  2. Arrange chips on an oven-safe dish and spoon chili over evenly
  3. Top with shredded cheese and olives, then cover with foil
  4. Bake for 20 minutes, then uncover for 5-10 minutes longer until cheese is melted
  5. Top with salsa, avocado, jalapenos, sour cream, and lime wedges
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Jennifer Cole is a New York City based registered dietitian with a master’s degree in Nutrition & Dietetics from New York University. Her philosophy focuses on individualized nutrition that incorporates the social, emotional, physical, financial, and cultural factors food brings to all. She emphasizes an eat-the-rainbow approach with balanced, plant-forward meal patterns that are not only nutritious but also delicious!

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