vegan vegetable soup

This super simple frozen vegetable soup is ready in under 30 minutes and doesn't require any chopping! This recipe is vegan, paleo, Whole30 and so easy to make!&nbsp;

Frozen Vegetable Soup

peppers (16 oz bag)

frozen root vegetables

peas and carrots (16 oz bag)

green beans (chopped)

vegetable stock (organic)

salt

garlic powder

tbsp balsamic vinegar

tomatoes

bay leaf

basil

Italian seasoning

Heat a large soup pot over medium high heat.

Add the frozen veggies and cook 5 minutes, stirring occasionally. 

Add the rest of the ingredients and cover with a tight fitting lid. Cook 20 minutes over medium heat.

https://embed.mediavine.com/videos/fzvhniy0iq4oy0vno9f6

This super simple frozen vegetable soup is ready in under 30 minutes and doesn't require any chopping! This recipe is vegan, paleo, Whole30 and so easy to make!

Nourish your body and soul with this Healthy Roasted Vegetable Soup.  It&#x27;s easy to make and tastes incredible.

Healthy Roasted Vegetable Soup

olive oil

onion

parsnip

carrots

green cabbage

cauliflower

brussel sprouts (about 1 cup)

red pepper

zucchini

vegetable stock

garlic roughly chopped (about 2 Tablespoons)

Preheat oven to 375

PREPARE VEGGIES: dice onion, peel and thinly slice carrot and parsnips.  Trim cauliflower and cut into florets.  Trim brussel sprouts and cut larger sprouts in half.  Trim ends off zucchini and cut into rounds.  If zucchini is thick across the middle, cut in half lengthwise first.  Deseed the red bell pepper and roughly chop.

Place onions, carrots, parsnips, cabbage, cauliflower and brussel sprouts on a large rimmed baking sheet.  Use two baking trays if veggies won&#x27;t fit in a single layer. Drizzle with olive oil, sprinkle with 1 teaspoon Italian seasoning, 1/4 teaspoon salt* (see note below about sodium), 1/4 teaspoon crushed red pepper.  Put tray into preheated oven.

Roast for 10 minutes.

Mix veggies and then add in zucchini and red pepper. Toss well and then return to oven to continue roasting for another 15 minutes.  If vegetables don&#x27;t fit on one tray, then evenly divide into two baking trays.

Can be made in advance up to this point---then store the roasted veggies in the fridge for up to 1 week.

While the veggies roast, heat soup pot over medium heat. Swirl in 1 teaspoon olive oil and saute garlic for about 30 seconds, careful not to burn.

Pour in stock and tomatoes and bring to a low simmer.

When veggies are done, add them to the soup and stir well.  Serve warm. If you&#x27;ve made the veggies in advance and taken them from the fridge, let them cook with the broth for about 5 minutes, until everything is heated through.

A very vegan vegetable soup! A comforting, cozy slow cooker vegetable soup recipe that's perfect for winter. Packed with beans, veggies and tomatoes. 

Slow Cooker Vegetable Soup

olive oil*

onion,

garlic,

carrots,

celery stalks, diced

yukon gold potatoes, diced

vegetable broth

green beans

corn kernels

(15 ounce) can diced tomatoes (regular or fire roasted)

(15 ounce) white beans, drained and rinsed

lemon, juiced

parsley leaves

Heat the olive oil in a separate saucepan or in the base of a slow cooker with a sauté function. Add in the onion, garlic, carrots, celery and a pinch of salt and sauté for 5-8 minutes until vegetables have softened, stirring occasionally.

If cooking in a separate saucepan, transfer to the base of a slow cooker. Add in the rest of the ingredients through white beans and cover, cooking on low heat for 6 hours, until vegetables are tender and potatoes are cooked through.

Right before serving, stir in the lemon juice and chopped parsley. Season to taste, adding in more freshly ground black pepper and salt as needed.

This was a super soup...I left everything chunky, added a bit more lemon and topped it with some shaved parmesan.  You can serve it with a nice crusty bread and add other toppings too like avocado, tortillas, etc.  Just delicious!  Thank you!!

This easy homestyle vegetable soup tastes just like the Campbell’s soup we grew up loving! It’s comforting and full of flavor but also healthy with no olive oil needed. Good comfort food like this is always in season and is always a crowd pleaser. This egg free and dairy free soup is no exception. It&#x27;s also easy to make and packed with fresh veggies and simple ingredients you probably have on-hand already either in your kitchen or in your garden! You&#x27;re going to absolutely love the end result of this homemade version

Copycat Campbell's Vegetable Soup

(12 cups) hot water

white beans (do not drain the liquid)

tomato paste

beans

potatoes

corn

peas

black pepper

Italian Seasoning

pasta

If you’re using an immersion blender: Add the...

If you’re using an immersion blender: Add the water, white beans, tomato paste, and 1/3 cup of the diced tomatoes to a large pot and use your immersion blender to puree until smooth.

If you do not have an immersion blender:...

If you do not have an immersion blender: We recommend putting the white beans, tomato paste, and 1/3 cup diced tomatoes in your Vitamix or other blender / food processor with 4-6 cups warm water and add it to the rest of the hot water in your pot after pureed.

 Once your puree is ready and in the...

 Once your puree is ready and in the large soup pot, cover it and bring to a full boil. Then, add the green beans, diced potatoes, and carrots first to give them some extra time to cook through. (If you are adding uncooked pasta, now is the time as well.) Let them cook on their own for about 10 minutes while you gather the rest of your ingredients to go in the pot.

 Add the rest of the ingredients and bring...

 Add the rest of the ingredients and bring back to a boil for about 5 minutes. 

Then, turn down the heat to medium and...

Then, turn down the heat to medium and simmer uncovered for 25-30 minutes (until potatoes and carrots are soft). Enjoy!!

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This easy homestyle vegetable soup tastes just like the Campbell’s soup we grew up loving! It’s comforting and full of flavor but also healthy with no olive oil needed. Good comfort food like this is always in season and is always a crowd pleaser. This egg free and dairy free soup is no exception. It's also easy to make and packed with fresh veggies like green beans, potatoes, peas, corn, tomatoes, carrots, celery, and onion.

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!!

Roasted Vegetable Soup

/ 1.5litres Vegetable Stock, (or as needed)

Potato,

Carrots,

Parsnips,

small/medium White Onions,

Garlic,

tbsp Olive Oil

tsp Salt, (plus more to taste)

tsp Cumin

tsp Ground Coriander

tsp Turmeric

tsp Black Pepper, (plus more to taste)

Pre heat oven to 200C/390F.

Space out veg on a large baking tray and combine with 3 tbsp olive oil, 3/4 tsp salt and cumin, 1/2 tsp ground coriander and turmeric and 1/4 tsp black pepper. Important that the root veg are diced small so they cook at an even rate to the peppers/onion/garlic.

Place in the oven for 25-30mins or until lightly charred and fork tender. Take the tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.

Squeeze garlic out of skins and add everything into a large pot. Add a splash of boiling water to the tray and use a plastic spatula to scrape off the flavour stuck to the tray, then add that in too.

Add 5cups/1.25litres veg stock and simmer with the lid on for 15mins, just to fully soften the veg and marry the flavours together.

Use a hand blender to blitz everything, pouring in more stock to thin it out to your desired consistency. Taste test for seasoning and adjust accordingly then serve up and enjoy!

Made this to go with some crusty sourdough and baked Brie. I was looking for a good fall soup without cream or butter to be a nice veggie-filled complement. It’s tasty just as written, and next time I might experiment with a bit more garlic, a dash of apple cider vinegar, some curry powder and/ or smoked paprika to taste. Maybe topped with some croutons? This is definitely going into rotation this fall at our house - thanks!

I love this recipe. It is so delicious and easy to make. We had loadshedding and had no electricity so I could not roast the vegetables in the oven, but the rainy cold weather begged for soup, so I improvised. I fried the vegetables in a skillet on gas. It was delicious. My husband doesn't eat onions so I fried it separately and just added it after mashing the vegetables. I also added some leftover chicken. My oh my, it was delicious, the texture of the onion rings and chicken elevated the soup to a next level.

My go to recipe for soup! So much flavour and it always turns out beautifully! Even my dad who is an avid meat eater clears the bowl!

I wasn't impressed with this soup. I'm not sure the cumin was a good spice here. I also felt the parsnip was too strong. But since I made it I wasn't going to waste it. I added cream to the soup and in my bowl, a splash of red wine vinegar to wake it up.

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

This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour!

Top 5 vegan vegetable soup recipes from across the web

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

Top Tags

Frozen Vegetable Soup

Healthy Roasted Vegetable Soup

Slow Cooker Vegetable Soup

Copycat Campbell's Vegetable Soup

Roasted Vegetable Soup

Top 5 vegan vegetable soup recipes from across the web

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

Top Tags

Frozen Vegetable Soup

Healthy Roasted Vegetable Soup

Slow Cooker Vegetable Soup

Copycat Campbell's Vegetable Soup

Roasted Vegetable Soup

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