What is the best recipe for a creamy autumn soup?

When the leaves are dancing outside and the air inside smells of coziness, it's the perfect time for a recipe that not only warms but also nourishes. Our vegan leek soup with Lotao Veggie Mince is soul food in its most modern form: creamy, savory, plant-based – and packed with nutrients .

Instead of making compromises, this dish combines everything that conscious gourmets are looking for today: simple preparation, sustainable ingredients and an incredible taste experience.

⏰ Preparation time: approx. 35 minutes
🎯 Difficulty level: easy

What makes this hearty autumn soup so special?

• Creamy indulgence meets plant-based power: The velvety base is perfectly complemented by the Lotao Veggie Mince – 70% plant-based protein for long-lasting satiety.

• Warming spices and autumnal vegetables provide aromatic depth.

• Easy to store and cook spontaneously: The vegan mince has a long shelf life – ideal for the pantry.

• Perfect for meal prep: This soup can be prepared in advance and tastes even better the next day.

Ingredients for 2 people:

For the hack:

✓ a little olive oil
✓ 75 g Lotao Veggie Mince (equivalent to approx. 500 g prepared mince)

For the soup:

✓ 2 tbsp olive oil
✓ 2 cloves of garlic
✓ 1 onion, finely chopped
✓ 2 carrots, diced
✓ 2 celery stalks, diced
✓ ½ leek, cut into fine rings
✓ 1 small handful of fresh thyme (or 1 tsp dried)
✓ 1 pinch of chili flakes
✓ 1 tbsp miso paste
✓ 400 g chopped tomatoes
✓ 400 ml coconut milk
✓ 800 ml vegetable broth
✓ 1 tsp maple syrup
✓ 150 g lasagna sheets, roughly broken up
✓ Salt & pepper to taste
✓ Optional: 1 tsp harissa for extra spice

Preparation:

1. Prepare the veggie mince:
   Soak the Lotao veggie mince in warm water or broth, drain, and fry in a little olive oil until golden brown. Set aside.

2. Gently roast the vegetables:
   Heat olive oil in a large pot. Sauté onion, carrots, celery, and leek with a pinch of salt over medium heat for about 15–20 minutes, until everything is soft and lightly caramelized.

3. Building up aromas:
   Add thyme, chili flakes and miso paste and roast for one minute – this intensifies the flavor.

4. Add liquid:
   Stir in tomatoes, coconut milk, vegetable broth, maple syrup, and optionally harissa. Bring to a boil, then simmer over low heat for 10 minutes.

5. Puree the soup:
   Puree with a hand blender until creamy – feel free to leave a few pieces of vegetables for some texture.

6. Stir in pasta and mince:
   Add the broken lasagna sheets and the cooked veggie mince. Simmer for another 10 minutes, or until the pasta is tender.

7. Season to taste and serve:
   Season with salt and pepper, arrange on a plate and enjoy immediately!

Tip: For an extra feel-good factor, garnish with fresh thyme or a splash of lemon juice.

Why this recipe is perfect

This soup is more than just autumnal comfort food. It's a true feel-good dish that gives you energy – thanks to plant-based proteins, healthy fats, and complex carbohydrates. Lotao Veggie Mince not only adds texture and flavor, but also real added value: its long shelf life, easy storage, and quick preparation make it the perfect kitchen helper.

More tips

• Meal prep: The soup keeps in the refrigerator for up to three days and can be frozen very well.

• Variation: Instead of lasagna sheets, try small pasta shapes such as ditalini or shell pasta.

• Extra protein boost: Top the soup with roasted chickpeas or hemp seeds.

Conclusion:
This recipe shows that conscious eating doesn't have to be complicated. Creamy, satisfying, nutrient-rich – and 100% plant-based. That's exactly what modern autumn indulgence tastes like.

Have fun cooking and enjoy! 🌱