AVegetable and Coconut Soup Creamy Coconut Vegetable Soup with Aromatic Herbs Ingredients: 1 tablespoon coconut oil 1 onion, chopped 2 garlic cloves, minced 1 tablespoon grated ginger 2 carrots, sliced 1 red bell pepper, chopped 1 zucchini, diced 1 cup cauliflower florets 1 can (14 oz) coconut milk 3 cups vegetable broth 1 tablespoon soy sauce or tamari 1 teaspoon turmeric powder Juice of 1 lime Salt and pepper to taste Fresh cilantro or basil for garnish Directions: Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3–4 minutes until fragrant. Add carrots, bell pepper, zucchini, and cauliflower. Sauté for another 5 minutes. Pour in the coconut milk and vegetable broth. Stir in soy sauce, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender. Add lime juice, taste, and adjust seasoning as needed. Serve hot, garnished with chopped cilantro or basil. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #vegetablesoup #vegansoup #coconutsoup #plantbasedmeals #dairyfree #cleaneating #healthycomfortfood #glutenfree #meatlessmonday #vegetariandinner #souplover #coconutmilkrecipes #easyweeknightmeals #veggielovers #herbaceousflavor #onepotmeal #nourishingbowl #wholefoodrecipe #immuneboosting #simpleingredients Cozy up with this Creamy Coconut Vegetable Soup – it's vibrant, healthy, and full of bold flavors!

Autumn Harvest Quinoa Salad Warm Autumn Quinoa Salad with Roasted Squash, Apples, and Cranberries Ingredients: 1 cup quinoa 2 cups water or vegetable broth 1 cup diced butternut squash 1 tablespoon olive oil Salt and pepper to taste 1 medium apple, diced 1/3 cup dried cranberries 1/4 cup chopped pecans or walnuts 1/4 cup crumbled goat cheese or feta (optional) 2 tablespoons chopped fresh parsley For the dressing: 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup 1 teaspoon Dijon mustard Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly golden. Rinse the quinoa under cold water, then combine with water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly. In a large bowl, combine cooked quinoa, roasted squash, diced apple, cranberries, nuts, and parsley. Add cheese if using. In a small bowl, whisk together all dressing ingredients until well combined. Pour dressing over salad and toss gently to combine. Serve warm, at room temperature, or chilled. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 320 kcal | Servings: 4 servings #quinoasalad #fallrecipes #harvestsalad #butternutsquashrecipes #autumncooking #healthyfallfood #vegetarianmeals #mealprepideas #cranberries #applequinoa #glutenfreerecipes #plantbasedeats #mapledressing #cozyfood #seasonaleats #superfoodsalad #quinoarecipes #healthysalads #nourishingbowls #warmquinoasalad Warm, cozy, and full of fall flavor This Autumn Harvest Quinoa Salad with roasted squash, apples, and cranberries is your new seasonal go-to!