easy vegan soup

This vegan sweet potato soup is healthy and easy! Made creamy with coconut milk and spicy with curry powder, this vegan soup recipe is the perfect solution to putting an easy vegan dinner on the table. 

Coconut Curry Sweet Potato Soup

coconut oil

yellow onion (roughy chopped)

garlic (minced

tbsp fresh ginger (minced)

carrots

potatoes

curry powder

cayenne pepper

vegetable broth

14 oz can full fat, unsweeteded coconut milk

lime zest and juice

cilantro

salt & pepper (to taste)

coconut yogurt (optional garnishment)

In a large stockpot, heat the coconut oil until shimmering. Add the onion and sauté on a medium-low heat until translucent. Add the garlic and ginger.  Cook for 1-2 minutes more. 

Add the spices &amp; cook until fragrant. Add the sweet potato and carrots and stir to coat.

Add the vegetable stock and simmer for 15-20 minutes, until the vegetables are soft and able to be pierced with a fork. 

Using an immersion blender, blend the soup until it’s a thick, smooth puree. Add the coconut milk and the lime juice. Cook until warmed through. 

Garnish with lime zest, fresh cilantro and salt and pepper. Coconut yogurt is another garnish option.

Vegan yellow split pea soup is a healthy, protein-packed, and frugal soup that is delicious and satisfying! It can also be made with green split peas or yellow lentils.

Vegan Yellow Split Pea Soup {easy, frugal}

extra virgin olive oil

onions

tsp black pepper

fine sea salt (plus more to taste)

flat-leaf (Italian) parsley

In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.

Stir in peas, 6 cups water and salt. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.

Transfer 1 cup of the soup solids to food processor. Add remaining 3/4 cup water and process until smooth. Return purée to pan and stir in half the parsley or dill, if using. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

I made this tonight and it was delicious! The pease were still pretty al denté after an hour but we’re using a hotel conduction hob which is pretty basic. I also couldn’t blend and only had dried dill with me but it tasted great and I’m looking forward to my leftovers tomorrow already.

This hearty vegetable soup with bulgur wheat is filling, warming, and comforting. It&#x27;s really easy to make using ingredients you most likely already have on hand. This recipe is vegan and high in fiber.

Hearty Bulgur Soup

olive oil

leek, thinly sliced

celery,

carrot,

Tbsp bulgur

(19 oz/ 540 ml) red beans, rinsed and drained

(28 oz/796 ml) diced tomatoes

water

juice of half lime

garlic powder

salt and pepper

In a large pot, heat the olive oil...

In a large pot, heat the olive oil over medium heat. Add the leeks and cook stirring frequently for about 2 to 4 minutes or until the leeks start to soften

Add the carrots, celery, and bulgur and cook...

Add the carrots, celery, and bulgur and cook stirring occasionally for about 4 minutes until the vegetables start to soften.

Add the diced tomatoes, vegetable broth, water, and...

Add the diced tomatoes, vegetable broth, water, and beans. Bring to a boil and reduce heat. Cover and simmer for about 15 minutes.

Add the garlic powder, salt, pepper, and lime...

Add the garlic powder, salt, pepper, and lime juice and simmer for another 10 minutes or until the vegetables are cooked through.

An easy and comforting soup recipe, perfect for cold weather.

Vegan Tortellini Soup

onion

garlic (minced)

Italian seasoning

tomatoes

oz canned crushed tomatoes

tomato paste

tsp salt

oz vegan tortellini (1 pack)

kale (diced)

cashew cream (homemade

tsp red pepper flakes

vegan cheese (optional,

Heat a large soup pot over medium heat. Add onion, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes. 

Add vegetable broth, crushed tomatoes and tomato paste. Stir the ingredients together until everything is evenly incorporated. Bring your soup to a boil, then turn down the heat and let it simmer for 10 minutes. 

Add your kale, tortellini and cashew cream. Simmer for 5 more minutes until the kale has wilted and the tortellini is cooked. Serve immediately.

This delicious white bean and orzo soup is filling, nutritious, and full of flavor! Perfect for anyone dealing with cold weather.

White Bean Soup with Lemon and Orzo

carrots (diced)

celery

oregano

white beans

lemons (juiced)

lemon

dill (chopped)

orzo

kale (chopped

cashew butter (or tahini)

turmeric

In a pot over medium heat, add the onion, carrot, celery, garlic, and oregano. Sauté until softened, approximately 5 minutes. 

Add the vegetable broth, drained and rinsed can of beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered.

Stir in fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking.

Stir in the cashew butter or tahini and turmeric, along with the kale until heated through. Serve immediately. 

A healthy vegan soup packed with nutrients

One-Pan Vegetable Soup

zucchini (medium, chopped)

carrot (large, chopped)

cherry tomatoes

celery (chopped)

butternut squash (cubed, frozen or fresh)

red bell pepper (seeds removed, chopped)

vine ripened tomatoes (halved)

garlic (top

parsley

yeast

salt (adjust

thyme

almond milk

Preheat the oven to 400F.

Add all vegetables to a parchment-lined sheet pan or well-oiled cast-iron skillet. Top with the oil and spices. Toss until the vegetables are well coated.

Place the pan in the oven for 45 minutes, until the vegetables are soft.

Remove from the oven and allow to cool until safe to handle. Remove the garlic heads, then transfer the remaining contents of the pan to a high-speed blender. Squeeze the garlic cloves out of the heads and discard the skins. Add the almond milk to the blender. Combine until a smooth soup is formed, adding more milk or vegetable broth as desired.

Enjoy warm with a big slice of sourdough bread.

A delicious vegan soup utilizing broccoli stems and a variety of aromatic green vegetables.

Green Goddess Soup

broccoli

green bell pepper (chopped)

zucchini (chopped)

broccoli (head,

garlic

salted vegetable broth

spinach

coconut milk

lemon juice

Preheat the oven to 375F.

On a parchment lined baking sheet or cast iron pan, add the broccoli stems, bell pepper, zucchini, onion and head of broccoli. Drizzle with olive oil and add the nutritional yeast and some freshly cracked sea salt and black pepper. Slice the top off your head of garlic and drizzle with olive oil. Cover in foil. Bake both for 35 minutes, until the vegetables are cooked through.

Transfer all ingredients listed to a pot or high speed blender, squeezing out the garlic into the pot or blender and discarding of the skin. Either using an immersion blender or your countertop blender, combine the ingredients until a smooth soup is formed. Taste and adjust salt as needed.

Delicious fall recipe made with butternut squash, ginger, and turmeric.

Vegan Butternut Squash Soup

butternut squash (seeds removed, halved and scored)

garlic (tops sliced off)

paprika

& pepper

tbsp extra virgin olive oil

tsp minced ginger

full fat coconut milk (or vegan heavy cream)

Pumpkin seeds

Thyme sprigs

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Add the squash, onion, garlic and thyme to the baking sheet. Drizzle everything lightly with olive oil and add paprika, salt and pepper. Roast for 40 minutes, until the squash is fully cooked. If the onion and garlic are cooked before the squash, remove them from the sheet pan and allow the squash to cook for an additional 10 to 15 minutes.

Add the squash, apart from the skin, and remaining ingredients to a large pot. Using an immersion blender, combine until you have a smooth, creamy soup, adjusting the amount of broth to achieve a desired consistency. Enjoy immediately.

An easy and flavourful vegan ramen recipe, perfect for meal prep.

Creamy Ramen Soup

tofu

tsp ground ginger

packs ramen noodles (with seasoning packs)

soy milk

carrot (grated)

peanuts

Chili flakes

In a pot over medium heat, add the onion. Saute until softened, approximately 2 minutes.

Add the garlic, turmeric, ginger and curry powder, along with two or three of the spice packs from the ramen noodle packages. Stir until fragrant, approximately 2 minutes.

Add the broccoli, water and soy milk. Bring to a boil, then simmer over medium heat for 5 minutes. Add the ramen noodle packages, and cook until al dante, approximately 1 minute. Serve up with tofu, carrot, and desired toppings on top.

A quick and easy, delicious, kid-friendly, veggie loaded soup using pantry and freezer staples! On your table in just about 30 minutes!

Vegan Minestrone Soup

(16 oz) frozen mixed vegetables (or 3 cups mixed vegetables

(28 oz) canned crushed tomatoes

carton (32 oz) low sodium vegetable broth

salt (or

pepper (or

can (15 oz) canned red kidney beans (rinsed

kale (optional)

nutritional yeast (optional)

noodles

parsley (to garnish)

In a soup pot over medium heat, sauté the onion in 1/4 cup of the veggie broth until soft and translucent, about 4 to 5 minutes

Add the garlic, parsley, oregano, thyme, salt and pepper. Stir well and sauté 1 minute until fragrant.

Add the frozen vegetables, crushed tomatoes, the rest of the carton of veggie broth. Stir well to combine.

Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes to allow the veggies to become tender and the flavors to mingle.

Add kidney beans, nutritional yeast, and kale, if using. Simmer another 2 to 3 minutes to warm through.

Serve over cooked noodles with fresh chopped parsley to garnish.

A delicious vegan soup recipe that'll warm you up from the inside-out. It's got a lovely smoky depth and gets a nice hit of creamy protein from the beans.

Smoky Chipotle Chunky Squash Soup

½ Small Onion

Garlic Cloves

Butternut Squash

Tsp Chipotle Chilli Flakes (Or Regular Chilli Flakes)

Tin of Cannellini Beans

Vegetable Stock

½ Tsp Smoked Paprika

Cavolo Nero

Salt

Pumpkin Seeds

Tbsp Vegan Parmesan Style Cheese (Optional)

Finely chop the onion and mince the garlic. Peel the squash and remove the seeds. (See notes for how to use these up). Chop the squash into small cubes. Remove the stems from the cavolo nero and chop into bite-sized pieces.

Heat a medium-sized pot and add a good drizzle of olive oil, then add the onion and cook on a medium-low heat for 5-7 mins until softened. Add the garlic, squash, cavolo nero, and chipotle chilli flakes. Stir and cook for about 5-8 mins until fragrant and the squash is starting to soften.

Drain the beans and add them to the pot. Add the vegetable stock and smoked paprika. 

Bring to a boil, then turn the heat down to a gentle simmer and cook for about 20 mins, uncovered until the squash and beans are tender. 

Meanwhile, toast the pumpkin seeds in the oven, air fryer or in a dry saucepan for a few minutes, until crispy. 

Stir the soup and lighty crush some of the squash and beans to make the soup creamier. Taste the soup and season with salt and pepper. 

To serve, ladle the soup into bowls and grate over some vegan Parmesan-style cheese, if using, crush on the pumpkin seeds and add a final drizzle of olive oil. 

A delicious creamy soup with a huge variety of plants for every taste.

Marry Me Tuscan Vegetable Soup

leek (chopped)

potato

sun dried tomatoes (chopped)

salt

chickpeas

oz potato gnocchi (or 1½ cups large pasta shells)

cashew cream (or coconut milk)

lemon (juiced, optional)

kale (large, chopped)

In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic. 

Saute until the sweet potato is softened slightly, approximately 6 minutes.

Add the tomato paste, paprika, parsley, dried thyme and salt.

Add the vegetable broth and chickpeas. Bring to a boil, then simmer, cover for 10 minutes.

Top 22 easy vegan soup recipes from across the web

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

Top Tags

Coconut Curry Sweet Potato Soup

Vegan Yellow Split Pea Soup {easy, ...

Hearty Bulgur Soup

Vegan Tortellini Soup

White Bean Soup with Lemon and Orzo

One-Pan Vegetable Soup

Green Goddess Soup

Vegan Butternut Squash Soup

Creamy Ramen Soup

Vegan Minestrone Soup

Smoky Chipotle Chunky Squash Soup

Marry Me Tuscan Vegetable Soup

Vegan Creamy Wild Rice Soup

Quick Dumpling Soup

Vegan Spinach Artichoke Soup {healt...

Vegan Yellow Split Pea Soup {easy, ...

30 Clove Garlic Soup

Butternut Squash Carrot Soup

Vegan Broccoli Cheddar Soup

Sweet Potato Cauliflower Soup

Vegetable Noodle Soup

Easy Vegetable Macaroni Soup

Top 22 easy vegan soup recipes from across the web

The most viewed easy 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

Coconut Curry Sweet Potato Soup

Vegan Yellow Split Pea Soup {easy, ...

Hearty Bulgur Soup

Vegan Tortellini Soup

White Bean Soup with Lemon and Orzo

One-Pan Vegetable Soup

Green Goddess Soup

Vegan Butternut Squash Soup

Creamy Ramen Soup

Vegan Minestrone Soup

Smoky Chipotle Chunky Squash Soup

Marry Me Tuscan Vegetable Soup

Vegan Creamy Wild Rice Soup

Quick Dumpling Soup

Vegan Spinach Artichoke Soup {healt...

Vegan Yellow Split Pea Soup {easy, ...

30 Clove Garlic Soup

Butternut Squash Carrot Soup

Vegan Broccoli Cheddar Soup

Sweet Potato Cauliflower Soup

Vegetable Noodle Soup

Easy Vegetable Macaroni Soup

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