" We're here to facilitate your plant-based journey "

PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

Welcome to PlantPlate!  We hope you enjoy your visit. If you have any questions or comments, please feel free to email us at contact@plantplate.com.

The information on this website is designed for educational purposes only. It is not intended to substitute for informed medical advice or care. You should not use this information to diagnose or treat health problems or illnesses without first consulting your doctor.

7 Minute Soup

This is the recipe that takes all the excuses for not eating healthily off the table! Simple, satisfying and versatile, our seven minute soup makes it easier than ever to get a healthy fix at the end of a busy work day.

Prep Time: 2 Minutes
Cook Time: 5 Minutes
Yield: 4 Servings


Do you ever get home from a long day and, despite all your best intentions to eat healthily, find yourself falling prey to take away- or late night snacking- instead of having a proper meal? Well, not any more! While it's probably a stretch to call this a recipe, it is a very useful "base" idea that can be thrown together in a matter of minutes. Made with a mixture of prepared vegetables, broth and seasonings, this is really fast food at it's healthiest. And because you can rotate the varieties of vegetables and legumes you use, you can make it time and time again without getting bored.

We have listed specific frozen vegetables in this recipe, but you can use just about any kind you like, including pre-mixed varieties. When choosing the vegetables you are going to use for this soup, look for ones that are quite small and uniform in size, so they cook in the same amount of time. Peas, beans, corn, carrot pieces, cut broccoli and cauliflower, and diced pepper, squash, potato or onion pieces will all work well. You can also change the herbs and seasonings to your liking, adding more heat or spices if you prefer.

As for the legumes, well, anything goes! Kidney beans, chickpeas, black beans, butter beans, lentils and lima beans are all fantastic, as are bean mixes. Make sure to look for canned legumes with no salt added, as well as low sodium or "no salt added" vegetable stock.


  • 4 cups low sodium vegetable stock
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/2 tsp. chilli pepper flakes (optional- add more or less to taste)
  • 1 cup frozen corn kernels
  • 1 cup frozen green peas
  • 1 cup frozen green bean pieces
  • 1 cup frozen spinach
  • 1 cup frozen baby carrots
  • 1 can no-salt-added legumes, drained and rinsed


Heat the stock. Add all other ingredients and stir to combine. Bring to a boil, then reduce heat and simmer for 2 minutes until the vegetables are tender. Serve immediately.

Prepared soup will keep, refrigerated, for 2-3 days. It can also be frozen in sealed containers for up to 1 month.