As autumn arrives, warm and comforting meals become even more appealing. This vibrant Lemon Curry Cream Soup is the perfect answer to those chilly evenings. It's a simple, delicious recipe designed to bring warmth and joy to your table.

Ingredients:

• 2 (16oz) bags frozen California-style vegetable blend (broccoli, cauliflower, carrots)
• 2 cups fresh mushrooms (washed)
• 1 cup vegetable broth
• 2 cans coconut milk
• 1 tablespoon vegan butter
• 1/2 vegetable bouillon cube
• 1 tablespoon nutritional yeast
• 1 tablespoon curry powder
• 1 tablespoon Old Bay seasoning
• 1 tablespoon onion powder
• Juice of 1/2 fresh lemon

Instructions:

1. In a large pot, sauté the frozen vegetables with vegan butter and vegetable bouillon until slightly tender over medium heat.
2. Add the vegetable broth and coconut milk to the pot with the sautéed vegetables.
3. Stir in the nutritional yeast, curry powder, and Old Bay seasoning.
4. Simmer until the vegetables are tender to your liking.
5. Stir in the fresh lemon juice.
6. Serve and enjoy!

This recipe was created by Monica Coleman, a Certified Vegan Life Coach and owner of MOV’S Vegan Kitchen. She's passionate about sharing plant-based recipes and a compassionate vegan lifestyle.