creamy vegan soup

Vibrant and creamy purple sweet potato cashew cream soup is the ultimate comfort food. Vegan, easy to make, and highly nutritious.

Purple Sweet Potato Cashew Cream Soup

olive oil

onions

zucchinis

garlic (minced)

ginger

purple sweet potatoes (baked, peeled and roughly chopped)

water

sesame seeds (optional)

salt (to taste)

ginger powder (to taste)

cashews

Preheat oven to 200°C.

Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.

Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.

Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.

How to bake purple sweet potatoes

Drain cashews well and put them into a high-speed blender. Add 200 ml water and blend on high speed until smooth.

Cashew cream

Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, and zucchini and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.

Add approx. 400 g purple sweet potatoes, cashew cream, and 500 ml water and bring the soup to a boil. Reduce heat to low-medium, season with salt and ginger, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.

When the soup is done, add 2 tablespoons toasted sesame seeds. Use the immersion blender to puree the soup completely.

Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

Soup

Serve in a bowl and garnish it with broccoli sprouts, thyme, and toasted sesame seeds.

Serving suggestion

If you are looking for a super easy weekday dinner then you are in luck! This broccoli potato soup is quick, healthy and delicious!

Broccoli Soup

Tablespoon of canola or vegetable oil (or 3 tablespoons water)

onion

garlic (about 2 small cloves)

vegetable broth

potatoes

broccoli

lemon

pepper

chickpeas,

Red chili flakes

In a medium pan over medium-low heat, heat the oil (or water). Add the onion and garlic, and sauté for 5 minutes or until the onion becomes tender and translucent.

Add the water and bouillon cubes (or broth), potatoes, broccoli, lemon juice, and pepper.

Bring to a boil.

Boil until the potatoes are cooked all the way through, 10 to 15 minutes.

Remove from the heat. Puree half of the soup using an immersion blender (or with a regular blender, working in batches). Return the pureed soup to the pot and combine with the remaining soup.

Warm yourself up with a bowl of this creamy and flavorful purple sweet potato chickpea soup with coconut cream. The soup is vegan, gluten-free, and dairy-free.

Purple Sweet Potato Chickpea Soup

purple sweet potatoes (peel the skins off)

g cooked chickpeas

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

nutritional yeast (optional)

salt

Preheat oven to 200°C

Wash sweet potatoes thoroughly and pat them dry with a dishtowel.

Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling.

Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.

Add approx. 600 g purple sweet potatoes, 100 g cooked chickpeas, 100 g coconut cream, and 900 ml water, and bring the soup to a boil. Reduce heat to low-medium, season with salt, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.

When the soup is done, use the immersion blender to puree the soup completely.

Serve it in a bowl and garnish with roasted chickpeas, roasted tempeh chunks, toasted sesame seeds, and sprouts.

This easy vegan pumpkin soup can be on the table in about 30 minutes. Bursting with spices in a silky pumpkin base that you&#039;d never guess was dairy free — this will be your new favorite fall soup!

Easy Vegan Pumpkin Soup

onion, (diced)

garlic cloves, (minced)

cinnamon

nutmeg

cloves

black pepper

pumpkin

coconut milk

organic brown sugar

apple cider vinegar

Salt, (to taste (I used 1 teaspoon))

Coat the bottom of a large pot with oil and place it over medium heat.

Once the oil heats up, add the onion. Cook the onion for about 10 minutes, stirring occasionally, until it softens up and begins to brown.

Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. Cook everything for about 1 minute, until very fragrant.

Stir in the pumpkin puree, coconut milk, broth, brown sugar, and apple cider vinegar.

Raise the heat and bring the soup to a boil. Lower the heat and allow it to simmer, stirring occasionally, until it thickens up a bit, about 15 minutes.

Remove the pot from heat and season the soup with salt to taste. Adjust any other seasonings to your liking.

Ladle into bowls and serve.

This refreshing pea soup is a delicious way to celebrate spring! Made with fresh peas, a touch of coconut milk, and zesty herbs, it&#039;s full of flavor and perfect with a crusty piece of bread.

Fresh Pea Soup with Herbs

vegetable broth ((plus more, as needed))

full-fat coconut milk

peas ((about 2 pounds))

mint leaves, (roughly chopped and packed)

fresh parsley, (roughly chopped)

scallions

lemon juice, (plus more to taste)

Salt and pepper, (to taste)

When the oil is hot, add the onion and cook it for about 5 minutes, stirring occasionally, until soft and translucent.

Add the garlic and continue cooking for about 1 minute, until very fragrant.

Stir in the broth, coconut milk, and peas. Raise the heat and bring the liquid to a boil.

Lower the heat and allow the soup to simmer until the peas are tender and bright green, about 7 minutes.

Remove the pot from heat. Stir in the mint, parsley and scallions. Continue stirring until the herbs are fully wilted.

Begin transferring the soup to a food processor or blender in batches, blending until smooth.

Return the soup to the pot and reheat it if necessary.

Remove the pot from heat. Stir in the lemon juice and season the soup with salt and pepper to taste.

This lentil potato soup with turmeric and cumin is the perfect accompaniment to any cool or rainy day. It’s filled with anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes, creating a soup that’s both healing and delicious.

Lentil Potato Soup

Tablespoon of medium-high heat oil

cumin seed (whole)

garlic

1- inch of ginger (chopped)

red lentils

salt (or more to taste)

turmeric

coconut milk (for added creaminess (optional))

cayenne pepper

In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.

Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.

Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.

Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.

Add salt, black pepper, and turmeric to taste. Stir in coconut milk, if using.

The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.

Looking for an easy, inexpensive recipe for a classic soup? This vegan split pea soup recipe comes together easily and cooks on the stovetop for about an hour. Most of the cooking is hands-off and you can make it ahead of time for meals throughout the week!

Vegan Split Pea Soup

Tablespoon of vegetable or olive oil

yellow onion, diced

garlic cloves,

carrot,

celery,

split peas

Salt and pepper,

Heat oil in a large pot (with a lid) over medium heat.

Add onion, garlic, carrots, and celery, and sauté for 5 to 7 minutes.

Add split peas, and vegetable broth, cover with the lid, lower the heat to a simmer, and cook for 45 minutes. Uncover and cook for 15 minutes.

Serve garnished with salt and pepper.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1695900247/fcovvxbm5va9ny7zg4k8.mp4

This luscious vegan asparagus soup is thick, creamy and absolutely delicious! You&#39;d never guess it was dairy-free. It&#39;s easy to make and can be on the table in 40 minutes flat.

Vegan Cream of Asparagus Soup

asparagus spears

olive oil, (divided)

vegetable broth, (plus up to 2 additional cups)

raw cashews

lemon juice

Asparagus tips

Coconut cream cream

chives parsley

Trim the ends from the asparagus spears (Note 1), then cut the spears into 1 to 2 inch pieces.

Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 4 minutes, until it becomes soft and translucent, stirring frequently.

Add the asparagus and cook it with the onion for about 3 minutes, until it turns bright green. (Note 2)

Add the garlic and cook it with the asparagus and onion for about 1 minute, until very fragrant.

Stir in 4 cups of broth, along with the potato and cashews.

Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.

Transfer the mixture to a blender or food processor bowl in batches and the soup blend until smooth. Always be very careful when blending hot liquids.

Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.

Ladle the soup into bowls. Garnish with toppings of choice and serve.

Spicy lentil soup is hearty, filling, delicious, loaded with fiber, iron, and plant-based protein, low in fat, and made in just one pot using a stove, crockpot, or Instant Pot for a super satisfying meat-free meal!

Spicy Lentil Soup

yellow onion, (chopped)

carrots, (diced)

celery ribs, (diced)

red chili flakes, (plus more as needed)

cumin

Italian seasoning

(14.5-ounce) cans of diced fire roasted tomatoes, (in their juices)

brown lentils

vegetable bouillon cubes

Salt and pepper

spinach ((optional))

parsley, (chopped (optional))

In a large pot with a lid, heat the oil over medium-high heat.

Add the onions, carrots, celery, garlic, and red chili flakes. Mix well, reduce the fire to medium low, cover with a lid and cook for 5 minutes – regularly mixing to prevent burning.

Add the cumin and Italian seasoning. Mix well and cook for 20 seconds while mixing.

Add the fire roasted tomatoes in their juices, lentils, water, bouillon cubes, salt, and pepper. Mix well and turn the heat to medium high. Cover with the lid, bring to a boil, mix one more time to ensure the bouillon cubes are fully melted and incorporated in the water. Then turn the heat to a simmer and cook for 40 minutes with the lid on.

When the 40 minutes have passed, taste to check if the lentils are cooked and to taste seasoning levels. Adjust time and seasoning if needed.

When the lentils are fully cooked, add the spinach (if using), parsley (if using), and lemon juice. Gently push the raw spinach down into the broth. Cover with the lid and allow the soup to sit undisturbed for 5 minutes.

Serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1706972035/v0bfoazhi70penvvrisg.mp4

Creamy Vegan Zucchini Potato Soup (oil-free option, 5 ingredients)

onion,

potatoes (Gold

zucchini, trimmed,

(1 L) water

herbes de Provence

fine sea salt & black pepper

zucchini,

Heat the oil (or several tablespoons water, for...

Heat the oil (or several tablespoons water, for oil-free) in a heavy large saucepan over medium-high heat. Add onions; cook and stir 5 to 6 minutes until softened.

Add the potato and zucchini; cook and stir...

Add the potato and zucchini; cook and stir for 2 minutes.

Add the water, herbs,  and 3/4 teaspoon salt...

Add the water, herbs,  and 3/4 teaspoon salt and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 to 20 minutes or until vegetables are tender, about 15 to 20 minutes.

Purée soup in batches in a high-speed blender....

Purée soup in batches in a high-speed blender. Return puree to same pan. Cook and stir over low heat to warm through. Season with salt and pepper to taste. Garnish with zucchini strips, if desired.

If you’re looking for a way to sneak more veggies into your diet, you have to try this vegan zoodle ramen recipe! It’s made right in your mason jar, so there’s no mess to clean up. And you can make them ahead of time and keep them in the fridge for cozy veggie ramen noodle soup whenever you need a pick-me-up! To up the cozy factor, this easy recipe features a creamy green curry broth that packs a robust flavor with a hint of spice.

Vegan Zoodle Ramen

Tbsp green curry paste

bouillon powder

tsp yellow curry powder

dry ramen noodles

zucchini (spiralized)

carrot

lime

Salt and pepper (optional, taste first)

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.

Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the jar.

Repeat these last two steps for as many jars as you’re making.

If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.

When you're ready for a meal, get a kettle of water boiling. When the water is boiling, pour it over the contents of your mason jar until it covers the veggies completely. You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.

Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.

Top 16 creamy vegan soup recipes from across the web

The most viewed creamy vegan soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Purple Sweet Potato Cashew Cream So...

Broccoli Soup

Purple Sweet Potato Chickpea Soup

Easy Vegan Pumpkin Soup

Fresh Pea Soup with Herbs

Lentil Potato Soup

Vegan Split Pea Soup

Vegan Cream of Asparagus Soup

Spicy Lentil Soup

Creamy Vegan Zucchini Potato Soup (...

Vegan Zoodle Ramen

Creamy Vegan Chickenless Stew

Thai Carrot Soup

Creamy Vegan Chicken Gnocchi Soup

Vegan Italian Sausage Pasta Soup

Sweet Potato Cauliflower Soup

Top 16 creamy vegan soup recipes from across the web

The most viewed creamy vegan soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Purple Sweet Potato Cashew Cream So...

Broccoli Soup

Purple Sweet Potato Chickpea Soup

Easy Vegan Pumpkin Soup

Fresh Pea Soup with Herbs

Lentil Potato Soup

Vegan Split Pea Soup

Vegan Cream of Asparagus Soup

Spicy Lentil Soup

Creamy Vegan Zucchini Potato Soup (...

Vegan Zoodle Ramen

Creamy Vegan Chickenless Stew

Thai Carrot Soup

Creamy Vegan Chicken Gnocchi Soup

Vegan Italian Sausage Pasta Soup

Sweet Potato Cauliflower Soup

The most viewed creamy vegan soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine