vegan soup recipes

So comforting you want to sit in it. Only vegan ingredients, great taste and ready in 20 minutes. High in protein and fiber. You won't be disappointed!

18 Vegan Winter Soups – warm soups for cold days

olive oil

onion

garlic

bell pepper, red

black beans ((1 can = 15.5 ounces))

vegetable broth

cilantro/coriander, fresh

cumin

¼ tsp red pepper flakes ((be careful not to make it too hot!!))

tbsp balsamic vinegar

avocado

tortillas

cheddar cheese ((only

Get a pot and add one tbsp of olive oil.

Finely dice up the&nbsp;onion and mince the garlic. Throw both in the pot and let it simmer on low heat.

In the meantime cut the bell pepper into small pieces and add them to the pot.

Rinse and drain the can of black beans.

Squash a few of them with a fork or your hands to give the soup a creamy touch, then throw them into the pot with a bit of love.

Add the vegetable broth to the mix.

Chop the cilantro and add it to the soup (holding a bit in reserve for garnish).

Now pimp it up with the cumin, red pepper flakes and balsamic vinegar.

Let the soup simmer for about 10 minutes.

In the meantime prepare some avocado slices and heat up the tortillas.

If you want to be naughty, finish off the soup with a slice of cheddar.

Taste test - adjust the seasoning, if necessary.

Soups on! Garnish the bowl with a little extra cilantro, avocado and you’re ready to roll.

This Vegan Potato Soup is the ultimate comfort food—a plant-based twist on a classic recipe that is just as rich, creamy, and satisfying as the traditional! Gluten-Free.

The BEST Vegan Potato Soup

dairy-free butter

yellow onion, diced

garlic,

nutritional yeast

smoked paprika

black pepper,

(30 g) chickpea flour*

(470 ml) vegetable broth

(470 ml) full-fat coconut milk

(680 g) Yukon gold potatoes, diced

(35 g) dairy-free cheddar cheese (optional –

salt,

chives

Sauté Aromatics

Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any &#8220;brown bits&#8221; off of the bottom of the pan with a wooden spoon &#8211; this adds flavor!

Simmer

Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.

Make it Creamy: 

Add the coconut yogurt and (optional) shredded vegan cheddar to the soup, then stir until totally dissolved. Carefully use an immersion blender and blend about 1/4 &#8211; 1/3 of the soup, to make the batter thicker (or transfer a portion of the soup to a blender with a vent, blend until smooth, then mix in). Season with additional salt and pepper to taste, if necessary.

Devour: 

transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.

Turmeric Broth Detox Soup - a naturally healing, soothing and comforting, Ayurvedic soup that is very customizable to your needs. Vegan and GF adaptable!

Turmeric Broth Detox Soup

onion- diced

ginger,

4-5 garlic cloves- grated or finely minced

turmeric powder

mustard seed (optional)

coriander

salt

water

stock

¼ teaspoon cayenne, or more to taste

Squeeze of lime juice or lemon juice apple cider vinegar

basmati rice (dry)

½ cup little dry lentils (or 1 cup cooked)

garbanzo beans (or canned, drained)

tomatoes

cilantro leaves

chickpeas (or chicken)

dry noodles

cauliflower

kale

lime

In a large heavy bottom pot or dutch oven,  saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute  2-3 minutes until eh garlic is fragrant and golden.  Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.

Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.

Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)

Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )

This recipe looks nourishing and flexible, something really appreciated right now.

I'm so sorry about your father. My mother went through a similar path with dementia, the fall, hip injury- I know how difficult it is to have to watch them endure. Your father is lucky to have you. Even if he doesn't seem to understand, he does, more than you know.

I can't speak to your purpose but wanted to let you know that you have inspired and moved me with your wise quotes and generous, artisanal food offerings. Whole, nourishing food is a powerful, meaningful bridge of connection, grounding, healing and celebration, something we could all benefit from right now. I believe you have inspired countless others as well, so thank you!

Wishing you light and the very best of all wonderful possibilities and opportunities in 2021!

Awesome soup for after indulging in too many sweets over the holidays. I added green beans, shiitake mushrooms, spinach, and odon noodles.

I made the Mediterranean eastern ‘minestrone’ but omitted the rice/grains and added an extra cup of lentils instead to thicken it! I also added two large, finely chopped carrots and some flat leaf parsley along with the cilantro! Both myself and hubby love it. It will now be in my rotation of feasting at home recipes 💫 thanks Sylvia and give your dad a big virtual hug 🤗

Love this!  I tried it last night when I was desiring something tasty, soothing and nourishing.  It was perfect.  I wanted to keep it super light so I just added rice and steamed broccoli.  My husband loved it too.  As a bonus - we have yummy leftovers, which always feels like a gift to my future self.  This broth is my new go to when I want a light, warming meal.  

Thank you Sylvia!

Hi Sylvia! I've just come across your blog and it is really heaven sent at a time when I am trying to clean up my diet as much as possible in light of some recent health issues. Thank you ❤ trying your turmeric soup today, can't wait to try it, smells heavenly 😋

Made this tonight. So good! Thanks for sharing.

I just made this. Wow! Fragrant and tasty. I added celery and fresh chilli to the onion and garlic mix. Later, I will add fresh home-grown vegetables to the broth for a healthy first-course. Thank you Sylvia.

I studied eastern western medicine the chinese have been using tumeric as an anti inflammatory  for over 300 years I'm going to use this broth for lemon ginger chicken soup it's on Pintrest also thanks for review I made my mind up very quickly Thank you good day

I can't remember if I commented on this recipe already...but man oh man, do I love it! :)

Sylvia: You hit it out of the park again! I have made many of your recipes and commented on a few, always outstanding. The turmeric detox broth I made last night was a total life changer though. After 10 full days of severe stomach flu, I had ice chipped and plain brothed food back into my body to the point I could slowly sip your detox broth to take in actual nutrition. I had about two cups and cried as I felt my cells come to life, then slept for 14 hours. I feel so cared for today as my body moves forward after the broth. My gratitude is boundless today. Bless you for putting yourself out there!

https://content.jwplatform.com/videos/i2i6SGZq.mp4

Turmeric Broth Detox Soup- a naturally healing, soothing and comforting, Ayurvedic soup that is highly customizable to your needs. Vegan and GF adaptable!

Turmeric Detox Broth

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

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.

Healthy Potato Carrot Tomato Soup is just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. It is full of veggies, naturally gluten-free, oil-free and low-fat! 

Healthy Potato Carrot Tomato Soup

(480 grams) fire-roasted tomato puree (see directions)

(240 grams) diced red onion

garlic, minced

paprika

black pepper

gold potatoes,

long carrots, sliced 1/4 inch pieces (212 grams)

chili pepper sauce (see NOTES)

spinach (optional),

scale.

Now, this soup is delicious made right away, but the flavor (just like with any soup) tastes even more amazing the next day. One of the key flavors to this soup is the fire-roasted tomatoes, so you do not want to skip this. You will simply puree a large can of fire-roasted tomatoes in a blender into a smooth consistency. Measure out 2 cups and set aside. You can use the remainder for the sauce for these Vegan Stuffed Ricotta Shells or any recipe calling for tomato sauce.

To a large pot, add ONLY 1/2 cup of the water and the red onion over medium heat. Cook for about 5 minutes, stirring occasionally until tender.

Add the garlic and cook another 1-2 minutes, being careful not to burn. Add more water if needed.

Add the paprika, coriander, salt and pepper and stir for about 15 seconds to soak up any liquid.

Add the remaining 3 1/2 cups water, potatoes and carrots and bring to a rolling boil. Once boiling, cover and lower the heat to low. Simmer for 8 minutes.

Add the tomato puree and the chili pepper sauce. Raise the heat back to medium and cook for another 8 minutes or until the veggies are tender to desired preference and the soup should have thickened a lot more by now. If using, add the spinach now. Heat through for a couple of minutes.

Now, let the soup sit about 10 minutes to thicken up just a bit more. Taste and if desired, add more salt or red pepper flakes for additional heat. Additionally, you can add more of the chili pepper sauce also.

This is the perfect Vegan Red Lentil Spinach Soup for when you are feeling lazy or pressed for time, but still want something healthy, hearty and filling! This soup is SO easy and fast to make and very delicious, using plant-based ingrediennts. It is vegan, gluten-free, oil-free, dairy-free and high in protein! 

Vegan Red Lentil Spinach Soup

(160 grams) finely diced red onion

garlic powder

chili powder

fine sea salt

(360 grams) red lentils,

spinach

lemon juice

Add a few tablespoons of water to a large pot over medium heat. Once it&#039;s hot, add the onion and cook for 5-8 minutes, stirring often, until tender.

Add the garlic powder, smoked paprika and chili powder and stir for about 30 seconds until fragrant.

Add the broth and rinsed lentils and bring to a boil. Once boiling, reduce to simmer, cover with a lid slightly tilted to let some steam escape. Simmer for about 10 minutes or until the lentils are just tender, but still have their shape and a bite to them. You do not want them mushy.

Add the spinach and stir until wilted. Add the lemon juice (starting with 2 tablespoons).

Taste and add any more lemon or salt, if needed.

A healthy wild rice soup recipe made with butternut squash, kale and white beans. This Slow Cooker Wild Rice Soup is a vegetarian and vegan crockpot soup recipe.

Slow Cooker Wild Rice Soup

wild rice

butternut squash

white beans

celery

oregano

thyme

bay leaf

kale (or fresh spinach, optional)

Add all ingredients to the slow cooker except for the broth and kale.

Pour the broth into the slow cooker, and gently stir to combine.

Cook on low setting for about 6 hours, or on high setting for about 3 ½ hours, until the rice is cooked and tender. As all slow cookers vary, cooking time may be different in your slow cooker compared to mine. Near the end of the cook time, check to see if the rice is done. Once the rice is tender, the soup has cooked long enough.

Remove the bay leaf.

Stir kale into soup. Serve.

This Vegan Miso Soup is easy, cozy, and gut-healthy. Plus you only need 7 ingredients, 10 minutes, and one pot to make it!

The Best Vegan Miso Soup

kombu (dried thick seaweed)

wakame (dried fine seaweed)

mushrooms of choice*

tofu,

4-5 tbsp white shiro miso paste

green onion,

First, prepare the seaweed. If you have time, allow the kombu to soak in your cooking water for as long as possible for maximum flavor. Soak your wakame in a separate cup of water for about 5 minutes or so, until soft.

Bring the kombu and cooking water to a boil in a medium pot. Add the mushrooms and allow to boil for an additional 2-3 minutes, then turn off the heat

Once the water stops boiling, add in the miso paste. Spoon a little bit of the broth into a soup ladle, then use chopsticks to dissolve the miso paste into the broth before adding to the rest of the soup. It’s important to add the miso paste gradually, otherwise you will end up with chunks of it in the broth.

Add your tofu and wakame to the pot, then stir gently. Divide the soup into bowls, garnish with green onion, then serve and enjoy.

I've just tried it, and it is perfect! Much better than the miso soup in regular Asian restaurants. Thank you both!

This is delicious! I didn't have the same mushrooms so I just used what I had and it still tasted great. Thank you for the recipe :^)

I’ve always been intimidated by miso soup, so I’m glad I found this recipe. It came out so good and I can’t wait to make it again .

Best miso recipe I've had so far. Too many other recipes call for a million different spices, sometimes simpler is better!

A delectable, high-protein puree featuring cashew butter and green peas in a base of white beans silken tofu, this is a nearly-instant soup.

Creamy Green Pea and Cashew Butter Soup

rice milk

cashew butter

bag frozen green peas

curry powder (to taste)

ginger

tomato (diced)

scallions

lime juice (or

hot red pepper flakes

Salt and pepper

Combine 1/2 cup of the rice milk with the cashew butter, silken tofu, and half of the peas in the container of a food processor. Process until smoothly pureed.

To serve at room temperature or chilled, transfer the puree to a serving container, then stir in the remaining ingredients, including the reserved peas.

Let stand at room temperature or in the refrigerator for an hour or two, if time allows, to let the flavors blend.

To serve hot or warm, transfer the puree to a small soup pot. Add all the remaining ingredients, stir together, and heat until just warmed through or piping hot, but there’s no need to bring to a boil.

Whether serving cold or hot, adjust the consistency with a little more rice milk if the soup is too thick, and adjust all the seasonings — lime juice, hot stuff, salt, and pepper — to your taste.

This hearty lentil soup features a slew of compatible ingredients, including potatoes, cauliflower, and spinach or arugula. It all melds together in a garlicky, mildly curried broth.

Top 20 vegan soup recipes recipes from across the web

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

Top Tags

18 Vegan Winter Soups – warm soups ...

The BEST Vegan Potato Soup

Turmeric Broth Detox Soup

Coconut Curry Sweet Potato Soup

Healthy Potato Carrot Tomato Soup

Vegan Red Lentil Spinach Soup

Slow Cooker Wild Rice Soup

The Best Vegan Miso Soup

Creamy Green Pea and Cashew Butter ...

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Vegan Coconut Curry Lentil Soup

Spicy Lentil Soup

Slow Cooker Black Bean Soup

Top 20 vegan soup recipes recipes from across the web

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

Top Tags

18 Vegan Winter Soups – warm soups ...

The BEST Vegan Potato Soup

Turmeric Broth Detox Soup

Coconut Curry Sweet Potato Soup

Healthy Potato Carrot Tomato Soup

Vegan Red Lentil Spinach Soup

Slow Cooker Wild Rice Soup

The Best Vegan Miso Soup

Creamy Green Pea and Cashew Butter ...

Curried Lentil, Potato, and Caulifl...

25 Vegan Soup Recipes: Broccoli Sou...

Vegan Mushroom Barley Soup with Chi...

Rice Noodle Soup (Make-Ahead Option...

Wild Rice and Mushroom Soup (Vegan)

Creamy White Bean Soup with Dill

20-Minute Sopa de Fideo (Mexican No...

Lemon Chickpea Orzo Soup

Vegan Coconut Curry Lentil Soup

Spicy Lentil Soup

Slow Cooker Black Bean Soup

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