Discover the Best 50 Vegan Soups for Cold Days

Looking for a cozy bowl of plant-based magic?

Vegan soups are the MVPs of comfort food: warming, hearty, and full of all the goodness of fresh veggies, grains, and beans.

Whether you’re battling a chilly day or just need a comforting pick-me-up, these soups are basically a hug in a bowl.

And let’s be honest, there’s something downright therapeutic about throwing a bunch of ingredients into a pot, watching them bubble and blend, and then diving into a bowl of pure deliciousness.

Plus, your kitchen is going to smell amazing.

Think simmering spices, rich broths, and all the yum coming together like a flavor symphony.

Too much? Nah, it’s that good.

Collage of four vibrant vegan soups: tomato, bean, noodle, and creamy carrot, with fresh herbs. Text reads, "50 Healthy and Delicious Vegan Soups."

Table of Contents

Why You’ll Love These Vegan Soup Recipes

Comfort Food Vibes for Days: Whether you’re snuggled up on the couch or treating yourself after a long day, there’s nothing more satisfying than a warm, homemade soup. That’s self-care in edible form.
A Nutritional Goldmine: Packed with fresh veggies, plant-based proteins, and fiber-filled grains, these soups are as good for your body as they are for your soul. Who says healthy can’t taste amazing?
Easiest Meal Ever: Minimal chopping, one pot, and you’re good to go. Seriously, even on your busiest days, these recipes have your back.
Your Soup, Your Way: Love spicy? Add a pinch of chili. Obsessed with garlic? Toss in an extra clove (or three). Got random veggies hanging out in your fridge? They’ve just found their new purpose in life.
Affordable Pantry Goodness: Lentils, canned beans, and seasonal produce are pretty budget-friendly items to make a soul-warming meal with.
Meal Prep Hero: Big batches mean leftovers for days. Store some in the fridge, freeze the rest, and you’ve got cozy meals on demand. Future you will be so grateful.

From creamy tomato bisque that tastes like a cozy café moment to hearty lentil soups that feel like a warm embrace, these recipes have a little something for every craving and every mood.

So grab your coziest socks, a spoon big enough for serious scooping, and let’s get simmering.

Because honestly, these soups are about to make your week a whole lot tastier—and a whole lot cozier.

Curried Swede Soup

Curried swede soup is a delightful blend of flavors that brings warmth and comfort to any meal. The sweetness of swede, also known as rutabaga, pairs perfectly with aromatic spices, creating a nutritious and satisfying dish. This vegan soup is not only healthy but also gluten-free and dairy-free, making it suitable for various dietary lifestyles.

What makes this recipe special is its simplicity. With minimal prep time and just a few ingredients, you can whip up a delicious bowl of soup in no time. Perfect for lunch or dinner, this soup is a great way to enjoy plant-based eating without sacrificing flavor.

Ingredients

1 large swede (rutabaga), peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large pot, sauté the onion and garlic until soft.
Add diced swede and curry powder, stirring for a couple of minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the swede is tender.
Blend the soup until smooth, then stir in the coconut milk. Season with salt and pepper.
Serve hot, garnished with fresh cilantro.

Chilled Avocado Soup

This chilled avocado soup is a refreshing and nutritious dish perfect for warm days. It’s creamy, tangy, and packed with flavors that make it a delightful meal option. The blend of ripe avocados, fresh herbs, and a hint of citrus creates a deliciously smooth texture that’s both satisfying and light.

Not only is this soup vegan and dairy-free, but it’s also gluten-free, making it suitable for various diets. Plus, it’s super easy to whip up, requiring just a few simple ingredients. Enjoy it as a light lunch or as an appetizer for your next gathering!

Ingredients

2 ripe avocados
2 cups vegetable broth
1 cup coconut milk
1 lime, juiced
1 garlic clove
1/2 cup fresh cilantro
Salt and pepper to taste
Chili flakes for garnish (optional)
Extra lime slices for serving

Instructions

Blend the Ingredients: In a blender, combine avocados, vegetable broth, coconut milk, lime juice, garlic, cilantro, salt, and pepper. Blend until smooth and creamy.
Chill the Soup: Transfer the blended soup into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld and the soup to chill.
Serve: Once chilled, give the soup a quick stir, and taste for seasoning. Serve in bowls, garnished with lime slices and a sprinkle of chili flakes if desired.

Tuscan White Bean Soup

Tuscan White Bean Soup is a warm, comforting dish that brings together the rich flavors of beans, tomatoes, and herbs in a simple yet satisfying way. This vegan recipe is not only nutritious but also easy to prepare, making it perfect for a quick weeknight meal or a cozy weekend treat.

The combination of creamy white beans and aromatic herbs creates a delightful, hearty soup that’s both healthy and filling. It’s a wonderful addition to any plant-based diet, providing a burst of flavor and essential nutrients. Serve it with crusty bread for an enjoyable, wholesome meal that everyone will love.

Ingredients

2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 cans (15 oz each) cannellini beans, drained and rinsed
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
Stir in garlic, carrots, and celery. Cook for another 5 minutes until vegetables soften.
Add thyme, rosemary, diced tomatoes, vegetable broth, and cannellini beans. Bring to a boil, then reduce heat and let it simmer for 20 minutes.
Season with salt and pepper to taste. For a creamier texture, use an immersion blender to blend a portion of the soup.
Serve hot, garnished with fresh parsley and enjoy with some crusty bread.

Mulligatawny Soup

Mulligatawny soup is a delightful blend of flavors that brings warmth and comfort. This vegan version is packed with nutritious ingredients, making it a healthy choice for any meal. The soup combines aromatic spices, lentils, and vegetables to create a rich, satisfying dish.

Simple to make, this recipe is perfect for busy weeknights or meal prep. Enjoy the creamy texture without dairy, making it a great option for those following a plant-based or gluten-free diet. Serve it with a side of crusty bread for a complete, delicious meal.

Ingredients

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 carrot, diced
1 bell pepper, diced
1 cup red lentils, rinsed
4 cups vegetable broth
1 can coconut milk
2 teaspoons curry powder
1 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Heat coconut oil in a large pot over medium heat. Add diced onion, garlic, and ginger. Sauté for about 5 minutes until the onion is translucent.
Add the carrot and bell pepper, cooking for another 5 minutes. Stir in the curry powder and turmeric, cooking for 1 more minute until fragrant.
Mix in the red lentils along with the vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the lentils are tender.
Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes to heat through.
Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.

Squash and Sweet Potato Soup

This squash and sweet potato soup is a warm and comforting dish that’s perfect for any season. With its creamy texture and naturally sweet flavor, it’s a delightful way to enjoy a nutritious meal that fits perfectly into a vegan or plant-based lifestyle. This recipe is simple to prepare and can easily become a staple in your kitchen.

Ingredients

1 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Salt and pepper to taste
1 tablespoon olive oil
Fresh herbs for garnish (like thyme or parsley)

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until translucent.
Add the cubed butternut squash and sweet potatoes to the pot. Stir in the ginger, cinnamon, salt, and pepper, cooking for another 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
Once blended to your desired consistency, taste and adjust seasoning if needed. Serve warm, garnished with fresh herbs.

Pumpkin Ginger Soup

Pumpkin ginger soup is a warm and comforting dish that perfectly combines the earthy sweetness of pumpkin with the zesty kick of ginger. This nutritious, vegan recipe is simple to make and ideal for chilly days, providing a healthy meal full of flavor. With its creamy texture and delightful spices, it’s a favorite for both plant-based eaters and anyone looking to enjoy a hearty soup.

This soup is not just delicious; it’s also packed with vitamins and antioxidants, making it a great addition to any diet. Whether you’re enjoying it for lunch or dinner, it’s sure to satisfy. Plus, it’s dairy-free and gluten-free, fitting perfectly into a vegetarian or vegan lifestyle!

Ingredients

1 medium pumpkin, peeled and chopped
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
Coconut cream for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
Add the grated ginger and continue to sauté for another minute.
Stir in the chopped pumpkin, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the pumpkin is tender.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender.
Season with salt and pepper to taste. Serve hot, drizzled with coconut cream for an extra touch.

Spicy Black Bean Soup

This Spicy Black Bean Soup is a delightful combination of hearty black beans and vibrant vegetables. It’s packed with flavor and has a nice kick, making it a satisfying meal for any night of the week. Plus, it’s a breeze to make, perfect for both seasoned chefs and beginners looking to embrace a plant-based lifestyle.

Loaded with nutritious ingredients, this soup is not only vegan and gluten-free but also a great source of protein and fiber. It’s warming, comforting, and can easily be adjusted to suit your taste. Serve it with some fresh lime juice and a sprinkle of cilantro for an extra burst of flavor!

Ingredients

2 cans (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes with green chilies
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 carrot, diced
1 teaspoon cumin
1 teaspoon chili powder
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper, to taste
Cilantro, for garnish
Lime wedges, for serving

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.
Add the diced bell pepper and carrot, cooking for about 5 minutes until they start to soften.
Stir in the cumin and chili powder, allowing them to toast for a minute. Then, add the black beans, diced tomatoes, and vegetable broth.
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes. Season with salt and pepper to taste.
Once ready, serve hot, garnished with fresh cilantro and lime wedges for an added zest.

Pumpkin and Red Lentil Soup

This pumpkin and red lentil soup is a deliciously creamy blend that is both hearty and nutritious. The natural sweetness of pumpkin pairs beautifully with the earthy flavor of lentils, making it a perfect dish for any time of the year. It’s not only vegan and gluten-free, but also simple to prepare, which makes it a great option for busy weeknights.

The soup is rich in plant-based protein and fiber, providing a satisfying meal that keeps you full and energized. With a hint of spices to bring everything together, this recipe is sure to become a favorite in your plant-based lifestyle.

Ingredients

1 medium pumpkin, peeled and cubed
1 cup red lentils, rinsed
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large pot, sauté the onion and garlic until soft.
Add the cubed pumpkin, red lentils, cumin, and coriander. Stir to combine.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 20 minutes, or until the pumpkin and lentils are tender.
Stir in the coconut milk and blend the soup until smooth using an immersion blender or in batches in a blender.
Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

Moroccan Vegan Soup

This Moroccan vegan soup is a delightful blend of spices and fresh ingredients that creates a warm and comforting dish. It’s packed with nutritious vegetables, making it a healthy meal option for anyone looking for a plant-based recipe. The flavors are aromatic and rich, perfect for those chilly nights.

Making this soup is quite simple, and it requires minimal prep time. The combination of sweet potatoes, tomatoes, and spices makes every spoonful a burst of flavor. Plus, it’s gluten-free and dairy-free, fitting perfectly into various diets. Enjoy it as a light lunch or dinner, and pair it with some crusty bread for a satisfying meal!

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
2 medium sweet potatoes, peeled and diced
1 red bell pepper, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 can (15 oz) chickpeas, rinsed and drained
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir in the garlic, cumin, coriander, cinnamon, and cayenne pepper. Cook for an additional minute until fragrant.
Add the diced sweet potatoes and red bell pepper, stirring to coat with the spices. Cook for about 5 minutes.
Pour in the diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Stir in the chickpeas and season with salt and pepper. Heat through for another 5 minutes.
Serve hot, garnished with fresh cilantro. Enjoy your delicious Moroccan vegan soup!

Pea and Mint Soup

This Pea and Mint Soup is a refreshing delight that perfectly combines the sweetness of peas with a hint of cool mint. It’s simple to make and can be prepared in under 30 minutes, making it a go-to option for quick weeknight meals. The vibrant green color and smooth texture make it as pleasing to the eyes as it is to the palate.

Rich in nutrients, this vegan soup is not only dairy-free but also gluten-free, catering to various dietary preferences. It’s a fantastic addition to a healthy lifestyle, providing a nutritious option for anyone looking to enjoy plant-based living. Serve it warm or chilled, and you have a versatile recipe that can be enjoyed year-round!

Ingredients

4 cups frozen peas
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup fresh mint leaves
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon lemon juice

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the frozen peas and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for about 10 minutes.
Add fresh mint leaves and lemon juice, then blend the soup until smooth using an immersion blender or a regular blender.
Season with salt and pepper to taste. Serve warm or chilled, garnished with extra mint leaves if desired.

Broccoli Spinach Soup

This Broccoli Spinach Soup is a delightful blend of healthy greens, perfect for anyone seeking a nutritious meal. Packed with flavor, this vegan recipe offers a creamy texture without using any dairy, making it a great option for those following a plant-based lifestyle.

With its vibrant green color and fresh taste, this soup is not just healthy but also simple to prepare. In just a few steps, you can whip up a bowl of goodness that is both filling and refreshing, ideal for lunch or dinner.

Ingredients

2 cups broccoli florets
2 cups fresh spinach
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup coconut cream (optional for creaminess)
Fresh herbs for garnish (like parsley or cilantro)

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant.
Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the broccoli is tender.
Stir in the spinach and cook for an additional 2-3 minutes until wilted.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and blend in batches.
If desired, stir in coconut cream for extra creaminess. Season with salt and pepper to taste.
Serve hot, garnished with fresh herbs.

Roast Sweet Potato and Chipotle Soup

This Roast Sweet Potato and Chipotle Soup is a delightful blend of sweet and spicy flavors that warms the soul. With its creamy texture and rich taste, it’s a perfect choice for anyone looking for a healthy, plant-based meal. Simple to make, this recipe is great for busy weeknights or cozy weekends.

The combination of roasted sweet potatoes and smoky chipotle creates a hearty, nutritious soup that is both satisfying and comforting. Plus, it’s vegan, gluten-free, and dairy-free, making it suitable for various dietary lifestyles. Let’s get cooking!

Ingredients

2 large sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1-2 chipotle peppers in adobo sauce (adjust to your spice preference)
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25-30 minutes until tender and slightly caramelized.
In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
Stir in the cumin and chipotle peppers, allowing them to cook for another minute. Then, add the roasted sweet potatoes and vegetable broth to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes. Remove from heat and stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

Sweet Potato Kale Soup

This sweet potato kale soup is a deliciously healthy option for any meal. With its creamy texture and earthy flavors, it’s both comforting and nutritious, making it a fantastic addition to your plant-based diet. The natural sweetness of the sweet potatoes pairs perfectly with the slightly bitter kale, creating a delightful balance in every spoonful.

Making this vegan soup is simple and requires minimal prep work. Perfect for busy weeknights or meal prep, this recipe offers a hearty serving of vegetables and wholesome ingredients. It’s also gluten-free and dairy-free, making it suitable for various dietary lifestyles.

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 medium sweet potatoes, peeled and diced
6 cups vegetable broth
1 bunch kale, stems removed and leaves chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
Add the diced sweet potatoes, vegetable broth, cumin, and smoked paprika. Bring the mixture to a boil, then reduce the heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
Stir in the chopped kale and cook for an additional 5 minutes until wilted. Season with salt and pepper to taste.
If desired, use an immersion blender to puree the soup until smooth, or leave it chunky for a heartier texture.
Serve hot, garnished with fresh parsley. Enjoy your healthy, homemade soup!

Thai Red Curry Butternut Squash Soup

This Thai Red Curry Butternut Squash Soup is a delightful blend of flavors that brings warmth and comfort to any meal. It’s creamy, spicy, and a little bit sweet, thanks to the natural sugars in the butternut squash. Plus, it’s super simple to make, which makes it perfect for a cozy weeknight dinner or a meal prep option for the week ahead.

With its rich flavors and velvety texture, this soup is not just delicious but is also healthy and plant-based. It’s vegan and gluten-free, making it suitable for a variety of diets. Enjoy it on its own or paired with some crusty bread for a satisfying meal.

Ingredients

1 medium butternut squash, peeled and cubed
1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 lime, juiced
Salt and pepper to taste
Cilantro for garnish

Instructions

In a large pot, heat coconut oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic and ginger, cooking for an additional minute.
Add the red curry paste and cubed butternut squash, stirring to coat the squash with the paste. Cook for about 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the squash is tender, about 15-20 minutes.
Once the squash is soft, add the coconut milk and lime juice. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of it.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Sweet Potato Soup

Sweet potato soup is a delicious and creamy dish that warms the soul. With its natural sweetness and rich texture, it offers a comforting taste that’s perfect for any meal. This vegan recipe is not only simple to make but also packed with nutrients, making it a great choice for those following a plant-based or gluten-free diet.

The combination of sweet potatoes, spices, and a touch of coconut milk creates a flavor profile that is both satisfying and healthy. Plus, it’s easy to whip up in under an hour, making it a fantastic option for busy weeknights or meal prep. Enjoy this nutritious soup on its own or with some crusty bread for a complete meal!

Ingredients

2 large sweet potatoes, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1 can coconut milk
1 teaspoon ground ginger
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
Add the diced sweet potatoes, ginger, and cumin. Stir for about 2-3 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
Remove from heat and blend the soup until smooth using an immersion blender or by carefully transferring it to a regular blender.
Stir in the coconut milk and season with salt and pepper. Heat through before serving.
Garnish with fresh cilantro before enjoying your warm bowl of sweet potato soup!

Green Lentil Soup

Green lentil soup is a hearty, nutritious meal that’s perfect for any time of year. This vegan recipe combines the earthy flavor of lentils with fresh herbs and spices, creating a dish that’s both comforting and healthy. It’s simple to make, requiring just a few ingredients and minimal prep time, making it ideal for busy weeknights or leisurely weekends.

This soup is not only vegan but also gluten-free and dairy-free, making it suitable for various dietary lifestyles. The lentils pack a protein punch, while the vegetables add essential vitamins and minerals. Serve it with crusty bread for a satisfying meal that warms you from the inside out!

Ingredients

1 cup green lentils, rinsed
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing until softened, about 5-7 minutes.
Stir in minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer for about 30-35 minutes, or until the lentils are tender.
Season with salt and pepper to taste. If desired, blend a portion of the soup for a creamier texture.
Serve hot, garnished with fresh parsley and enjoy with crusty bread.

Pumpkin and Carrot Soup

This pumpkin and carrot soup is a warm, comforting dish that’s perfect for chilly days. It’s creamy, slightly sweet, and packed with flavors that will delight your taste buds. Plus, it’s simple to make, making it a great choice for a quick weeknight meal or a cozy weekend treat.

Loaded with nutritious ingredients, this vegan soup is not only delicious but also a healthy option that fits well into a plant-based lifestyle. The combination of pumpkin and carrots offers a delightful balance of sweetness and earthiness, while spices add a nice kick. Serve it with crusty bread for a complete meal that everyone will enjoy!

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
4 cups pumpkin, peeled and diced
2 cups carrots, chopped
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon ground cumin
Salt and pepper to taste
1 can coconut milk
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened.
Add the diced pumpkin and chopped carrots. Stir for about 5 minutes.
Pour in the vegetable broth, ginger, and cumin. Bring to a boil, then reduce heat and simmer until the veggies are tender, about 20 minutes.
Blend the soup using an immersion blender until smooth. Stir in the coconut milk and season with salt and pepper.
Serve hot, garnished with fresh parsley.

Sweetcorn and Coconut Soup

This Sweetcorn and Coconut Soup is a delightful blend of flavors that perfectly balances sweetness and creaminess. With its plant-based ingredients, it’s not just vegan but also a comforting choice for anyone looking for a healthy meal.

The creamy coconut milk pairs beautifully with sweet corn, making this soup both nutritious and satisfying. Plus, it’s simple to prepare, ensuring you can whip up a delicious dish in no time!

Ingredients

2 cups sweetcorn (fresh or frozen)
1 can (13.5 oz) coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 cups vegetable broth
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
Add the sweetcorn and ground cumin, cooking for another 2-3 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes.
Stir in the coconut milk and season with salt and pepper. Blend the soup until smooth, using an immersion blender or by transferring to a blender.
Serve hot, garnished with fresh cilantro.

Sweet Potato and Miso Soup

This Sweet Potato and Miso Soup is a delightful blend of creamy sweetness and umami flavor. It’s perfect for warming up on a chilly day while providing a nutritious boost. The miso adds a salty depth that complements the natural sweetness of the sweet potatoes, making it a satisfying and wholesome meal.

What’s great about this recipe is how simple it is to prepare. With just a few ingredients, you can create a hearty, dairy-free soup that fits perfectly into a plant-based or vegan lifestyle. Enjoy this healthy, gluten-free dish as a light lunch or alongside dinner!

Ingredients

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups vegetable broth
2 tablespoons miso paste
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the onion and sauté until translucent.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in the diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the sweet potatoes are tender.
Remove from heat and stir in miso paste until well combined. Use an immersion blender to puree the soup until smooth.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Cabbage Soup

Cabbage soup is a delightful and nutritious dish that packs a punch of flavor without weighing you down. It’s a simple meal that’s perfect for any time of the year, combining fresh vegetables with a savory broth to create a satisfying and healthy vegan option. The taste is bright and refreshing, thanks to the crispness of the cabbage and the variety of other vegetables used.

This recipe is not only plant-based and gluten-free, but it’s also incredibly versatile. Feel free to mix and match your favorite veggies to make it your own. It’s a great way to use up leftovers and is perfect for meal prep. Plus, it’s a warming comfort food that can be enjoyed on chilly days or any time you crave something wholesome.

Ingredients

1 medium head of cabbage, chopped
3 carrots, diced
2 potatoes, diced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can diced tomatoes (14.5 oz)
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large pot, sauté the chopped onion and garlic until translucent.
Add the diced carrots and potatoes, stirring occasionally for about 5 minutes.
Stir in the chopped cabbage and cook for another 5 minutes until it starts to wilt.
Pour in the vegetable broth and diced tomatoes, then add thyme, paprika, salt, and pepper.
Bring the soup to a boil, then reduce the heat and let it simmer for about 25-30 minutes until the vegetables are tender.
Serve hot, garnished with fresh parsley. Enjoy your nutritious vegan meal!

Spicy Thai Soup

Spicy Thai Soup is a delightful blend of fresh vegetables, aromatic spices, and savory broth. This vegan recipe brings a unique balance of heat and flavor, making it perfect for those chilly evenings or when you need a quick, nutritious meal. It’s simple to make, requiring just a few ingredients and minimal prep time, while delivering a satisfying and vibrant taste.

Loaded with plant-based goodness, this soup is not only healthy but also fits perfectly into a dairy-free and gluten-free lifestyle. The combination of fresh herbs, vegetables, and a touch of lime adds an invigorating twist. Enjoy this nourishing meal that warms you up inside and out!

Ingredients

1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, diced
1 carrot, sliced
1 zucchini, diced
4 cups vegetable broth
1 can coconut milk
2 tablespoons red curry paste
1 cup mushrooms, sliced
2 cups spinach
Juice of 1 lime
Fresh cilantro, for garnish
Chili flakes, to taste

Instructions

Heat the oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until fragrant.
Add the bell pepper, carrot, and zucchini. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and coconut milk, then stir in the red curry paste. Bring to a simmer.
Add the mushrooms and spinach. Cook for about 5 more minutes, or until the vegetables are tender.
Finish with lime juice, adjusting seasoning with chili flakes if desired. Serve hot, garnished with fresh cilantro.

Thai Coconut Soup

This Thai Coconut Soup is a warm and comforting dish that bursts with flavor. It combines creamy coconut milk with a hint of heat from fresh chilies, making it a must-try for anyone looking for a nutritious meal. The balance of spices and fresh herbs gives it a delightful taste, perfect for cozy nights or when you need a pick-me-up.

Not only is this soup simple to make, but it’s also vegan, gluten-free, and packed with healthy ingredients. You’ll love how easily it comes together, making it a great option for a quick dinner or meal prep for the week.

Ingredients

1 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1 red chili, sliced (adjust to taste)
4 cups vegetable broth
1 can (13.5 oz) coconut milk
2 cups mixed vegetables (like bell peppers, carrots, and snap peas)
2 tablespoons soy sauce or tamari
Juice of 1 lime
Fresh cilantro, for garnish
Optional toppings: sliced green onions, lime wedges, and extra chili slices

Instructions

In a large pot, heat coconut oil over medium heat. Add chopped onion, garlic, ginger, and sliced chili. Sauté until the onion is translucent.
Pour in the vegetable broth and bring to a boil. Reduce heat and add the coconut milk and mixed vegetables. Simmer for about 10-15 minutes, until vegetables are tender.
Stir in soy sauce and lime juice. Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and your choice of optional toppings.

Bean and Quinoa Soup

This bean and quinoa soup is a delightful mix of flavors and textures, making it a perfect dish for anyone following a vegan or vegetarian lifestyle. It’s packed with nutritious ingredients like beans, vegetables, and quinoa, creating a hearty meal that’s both filling and healthy. With its warm, comforting taste and colorful presentation, this soup is sure to please everyone at the table.

This recipe is simple to make, making it great for busy weeknights. Just toss everything into a pot, let it simmer, and you’ll have a delicious, plant-based soup ready to enjoy. Whether you’re looking for a light lunch or a warm dinner, this soup fits the bill!

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, diced
2 carrots, sliced
1 zucchini, diced
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Cilantro for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sauté until soft.
Add the bell pepper, carrots, and zucchini. Cook for about 5-7 minutes until the vegetables begin to soften.
Stir in the cooked quinoa, black beans, white beans, vegetable broth, diced tomatoes, cumin, and smoked paprika. Bring to a simmer.
Reduce heat and let it cook for about 20 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Roasted Red Pepper Soup

Roasted Red Pepper Soup is a delicious blend of flavors that warms the soul. This soup is creamy, slightly sweet from the roasted peppers, and has a hint of smokiness that makes it incredibly comforting. It’s an easy recipe to whip up, perfect for a quick weeknight dinner or a cozy lunch.

This nutritious soup is not only vegan and gluten-free but also fits seamlessly into a healthy lifestyle. It’s packed with vibrant ingredients that make it a delightful addition to any plant-based diet. Whether you’re looking for something to warm your belly or a healthy meal option, this soup hits the spot!

Ingredients

4 large red bell peppers
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes
1 tablespoon olive oil
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh basil for garnish

Instructions

Roast the Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let cool.
Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.
Blend the Soup: Once the peppers are cool, peel off the skins and remove the seeds. Add the roasted peppers, diced tomatoes, vegetable broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for about 10 minutes. Use an immersion blender to puree the soup until smooth.
Season and Serve: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil.

Lentil and Vegetable Soup

Lentil and vegetable soup is a hearty and nutritious meal that fits perfectly into a plant-based or vegan lifestyle. This recipe is not only simple to make, but also offers a burst of flavors that makes it comforting and satisfying. Packed with lentils and a variety of colorful vegetables, this soup is both healthy and filling.

The combination of spices and fresh ingredients brings out a delightful taste that warms you from the inside out. Plus, it’s naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions. Enjoying a bowl of this soup is a wonderful way to embrace wholesome eating!

Ingredients

1 cup lentils (green or brown), rinsed
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, minced
1 bell pepper, diced
1 zucchini, diced
1 can (14 oz) diced tomatoes
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5 minutes.
Stir in the garlic, bell pepper, and zucchini, cooking for another 3-4 minutes until the vegetables start to soften.
Add the lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste. If the soup is too thick, add more broth or water to reach your desired consistency.
Serve hot, garnished with fresh parsley.

Barley and Vegetable Soup

This barley and vegetable soup is a delightful blend of flavors and textures. It’s warm, hearty, and packed with nutritious vegetables, making it a perfect meal for any day. The barley adds a lovely chewiness, while the vegetables bring a burst of color and freshness.

Making this soup is simple and requires minimal prep. It’s a fantastic option for anyone looking for a healthy, plant-based meal that fits into a vegan or gluten-free diet. With its rich taste and satisfying nature, it’s sure to become a favorite!

Ingredients

1 cup pearl barley
1 medium onion, diced
2 cloves garlic, minced
1 carrot, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 can (15 oz) diced tomatoes
4 cups vegetable broth
2 teaspoons dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Rinse the barley under cold water and set aside.
In a large pot, sauté the onion and garlic over medium heat until translucent.
Add the carrot, bell peppers, and zucchini, cooking for about 5 minutes until softened.
Stir in the rinsed barley, diced tomatoes, vegetable broth, and dried thyme. Bring to a boil.
Reduce the heat and let it simmer for about 30-40 minutes, or until the barley is tender.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Kale and White Bean Soup

Kale and White Bean Soup is a delightful blend of flavors that’s both nutritious and filling. This vegan recipe combines the earthy taste of kale with the creamy texture of white beans, creating a hearty meal perfect for any time of the year. It’s simple to make and packed with plant-based goodness, making it a favorite for those following a vegetarian or dairy-free diet.

This soup is not just healthy; it’s also comforting. The rich broth is infused with garlic and spices, enhancing the overall flavor while keeping it light. Enjoy it on its own or pair it with a slice of crusty bread for a complete meal!

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cans (15 ounces each) white beans, rinsed and drained
4 cups kale, chopped
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
Stir in garlic and cook for another minute until fragrant.
Add vegetable broth, white beans, thyme, salt, and pepper. Bring to a simmer.
Once simmering, add the kale and cook for 5-10 minutes until the kale is tender.
Adjust seasoning if necessary, and serve hot, garnished with fresh parsley.

Parsnip and Apple Soup

Parsnip and Apple Soup is a delightful blend of sweet and savory flavors that creates a comforting dish perfect for any season. The creamy texture comes from blending tender parsnips with the natural sweetness of apples, making it both healthy and satisfying. This recipe is simple to make, requiring minimal ingredients and effort, making it an ideal choice for a quick weeknight meal.

This nutritious soup is not only vegan and gluten-free, but it also fits perfectly into a plant-based diet. Serve it warm with a slice of crusty bread for a wholesome meal that your whole family will enjoy.

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 parsnips, peeled and chopped
1 large apple, peeled and chopped
4 cups vegetable broth
1 teaspoon thyme
Salt and pepper to taste
1 cup coconut milk (optional for creaminess)

Instructions

Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
Add the chopped parsnips and apple to the pot. Stir for a few minutes to combine flavors.
Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the parsnips are tender, about 20 minutes.
Using an immersion blender, blend the soup until smooth. For added creaminess, stir in coconut milk.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs or a swirl of coconut milk if desired.

Creamy Vegan Potato Soup

This creamy vegan potato soup is a warm hug in a bowl! With its rich and smooth texture, it’s perfect for chilly days or whenever you crave something comforting. The combination of potatoes and plant-based ingredients creates a nutritious meal that’s both filling and healthy. Plus, it’s simple to whip up, making it an easy addition to your weeknight dinner rotation.

The flavor is delightful, blending savory garlic and onion with creamy potatoes. This recipe is not only vegan and dairy-free but also gluten-free, making it suitable for various dietary lifestyles. Whether enjoyed on its own or paired with a slice of crusty bread, this soup is sure to please everyone at the table!

Ingredients

4 large potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
Fresh parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
Add the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
Once the potatoes are soft, stir in the coconut milk and thyme. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
Return the soup to the pot, taste and adjust seasoning if necessary. Heat through before serving.
Garnish with fresh parsley and enjoy!

Chickpea Noodle Soup

This Chickpea Noodle Soup is a warm and comforting dish that perfectly blends hearty chickpeas with tender noodles and fresh veggies. The flavors come together beautifully, creating a nutritious and satisfying meal that’s both vegan and gluten-free. It’s simple to make, making it a great option for busy weeknights or a cozy weekend lunch.

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 red bell pepper, chopped
1 can (15 oz) chickpeas, drained and rinsed
6 cups vegetable broth
2 cups whole wheat noodles
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until softened, about 3-4 minutes.
Add diced carrots and chopped bell pepper, cooking for an additional 5 minutes until they begin to soften.
Stir in the chickpeas, vegetable broth, thyme, and smoked paprika. Bring to a boil.
Add the noodles and cook according to package instructions until al dente, about 7-10 minutes.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Carrot and Parsnip Dhal

This carrot and parsnip dhal is a warm and comforting dish that’s perfect for any time of year. Its creamy texture and rich flavors make it a satisfying meal that’s both nutritious and healthy. With the natural sweetness of carrots and parsnips combined with warming spices, this dish is a delightful plant-based option for anyone looking to incorporate more vegan meals into their diet.

Not only is this recipe simple to make, but it’s also gluten-free and dairy-free, making it a great choice for various dietary lifestyles. Whether you’re enjoying it on a chilly evening or as a hearty lunch, this dhal is sure to please. Let’s get cooking!

Ingredients

1 cup red lentils
2 medium carrots, diced
2 medium parsnips, diced
1 onion, chopped
2 garlic cloves, minced
1 tablespoon ginger, grated
1 can coconut milk (400ml)
3 cups vegetable broth
1 tablespoon curry powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Lime wedges for serving

Instructions

In a large pot, sauté the onion, garlic, and ginger over medium heat until softened, about 5 minutes.
Add the carrots and parsnips, stirring for another 5 minutes. Incorporate the curry powder and cumin, cooking for an additional minute until fragrant.
Rinse the red lentils under cold water, then add them to the pot along with the coconut milk and vegetable broth. Bring to a boil.
Reduce the heat and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
Season with salt and pepper to taste. Serve warm, garnished with fresh cilantro and lime wedges.

Ginger Miso Soup

Ginger Miso Soup is a warm, nourishing dish that combines the earthiness of miso with the zing of fresh ginger. This vegan soup is not only healthy but also incredibly simple to prepare. With its rich umami flavor, it’s perfect as a light meal or a comforting appetizer.

This soup is a fantastic choice for anyone following a plant-based lifestyle. It’s gluten-free, dairy-free, and packed with nutrients, making it a great addition to your diet. Plus, it takes minimal time to whip up, allowing you to enjoy a nutritious meal without the hassle. Here’s how you can make it:

Ingredients

4 cups vegetable broth
1 tablespoon miso paste
1 tablespoon fresh ginger, grated
1 cup tofu, diced
1 green onion, sliced
1 cup mushrooms, sliced
1 teaspoon soy sauce (optional)
Salt and pepper to taste

Instructions

Heat the vegetable broth in a pot over medium heat. Once it’s warm, stir in the miso paste until fully dissolved.
Add the grated ginger and stir for another minute to combine the flavors.
Incorporate the diced tofu and sliced mushrooms, cooking for about 5 minutes until they are tender.
Season with soy sauce, salt, and pepper to taste.
Garnish with sliced green onion before serving. Enjoy your healthy, homemade Ginger Miso Soup!

Pumpkin Soup

This pumpkin soup is a warm and comforting dish, perfect for cool days. It combines the natural sweetness of pumpkin with spices to create a deliciously creamy, vegan treat. The soup is not only simple to make but also packed with nutrients, making it a healthy choice for anyone looking to enjoy a plant-based lifestyle.

The creamy texture and rich flavors make this soup a delightful meal on its own. It’s gluten-free, dairy-free, and full of wholesome ingredients that will leave you feeling satisfied. Whether you’re hosting a cozy dinner or enjoying a quiet night in, this soup will hit the spot.

Ingredients

4 cups pumpkin puree (fresh or canned)
1 medium onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup coconut milk
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large pot, sauté the chopped onion and garlic over medium heat until translucent.
Add the pumpkin puree, vegetable broth, coconut milk, cumin, ginger, and nutmeg. Stir well to combine.
Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld.
Use an immersion blender to blend the soup until smooth. Alternatively, transfer it to a blender in batches.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Ratatouille Soup

This Ratatouille Soup is a delightful mix of vibrant vegetables and hearty flavors, making it the perfect addition to your plant-based meal rotation. With its fresh ingredients and rich tomato base, it offers a comforting taste that feels both homey and wholesome. Plus, it’s simple to make, allowing you to whip up a nutritious dish in no time!

Packed with healthy veggies like zucchini, eggplant, and bell peppers, this soup aligns beautifully with a vegan lifestyle. It’s gluten-free and dairy-free, catering to a variety of dietary needs while ensuring everyone can enjoy a warm bowl of goodness. Dive into this easy and delicious recipe to embrace a flavorful, healthy diet!

Ingredients

1 medium eggplant, diced
1 zucchini, diced
1 bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh basil for garnish

Instructions

In a large pot, heat a splash of olive oil over medium heat. Add the onion and garlic, sautéing until softened.
Add the diced eggplant, zucchini, and bell pepper, cooking for about 5-7 minutes until the vegetables start to soften.
Pour in the vegetable broth and diced tomatoes, stirring to combine. Add the oregano, thyme, salt, and pepper.
Bring to a boil, then reduce heat and let it simmer for about 20 minutes, allowing the flavors to meld.
Serve hot, garnished with fresh basil.

Carrot and Coriander Soup

Carrot and coriander soup is a delightful combination of sweet, earthy flavors and fresh herbal notes. This recipe is not only healthy but also simple to make, making it a perfect addition to any meal. The vibrant color and smooth texture make it visually appealing, while the taste is a comforting hug in a bowl.

This vegan soup is packed with nutrients, making it a great option for anyone following a plant-based or dairy-free diet. Enjoy it on its own or with a slice of gluten-free bread for a wholesome meal. Here’s how to create this nutritious dish:

Ingredients

4 large carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh coriander leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
Add the chopped carrots and ground coriander, stirring to combine. Cook for about 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 20 minutes.
Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
Serve hot, garnished with fresh coriander leaves.

Creamy Vegan Broccoli Soup

This creamy vegan broccoli soup is a delightful blend of fresh broccoli and rich flavors, making it a perfect meal for any day. It’s both nutritious and satisfying, with a creamy texture that comes from plant-based ingredients.

Simple to prepare, this recipe is great for a quick lunch or a hearty dinner. It’s dairy-free, gluten-free, and packed with vitamins, making it an excellent choice for those following a vegan or vegetarian diet.

Ingredients

4 cups broccoli florets
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 can (13.5 oz) coconut milk
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
Fresh herbs (like parsley) for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.
Add the broccoli florets and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 10-15 minutes until the broccoli is tender.
Stir in the coconut milk, salt, pepper, and nutmeg. Using an immersion blender, puree the soup until smooth. Adjust seasoning if necessary.
Serve hot, garnished with fresh herbs and a drizzle of olive oil, if desired.

Vegan Chicken Noodle Soup

This vegan chicken noodle soup is a heartwarming dish that brings comfort and nourishment to any meal. It’s packed with vibrant vegetables, flavorful broth, and plant-based noodles, making it a nutritious option for everyone. The taste is rich and savory, satisfying your cravings for a classic soup without any dairy or meat.

Simple to prepare, this recipe is perfect for a weeknight meal or a cozy weekend lunch. With just a few ingredients and minimal cooking time, you can whip up this healthy soup in no time. It’s a wonderful addition to any vegan or plant-based diet!

Ingredients

1 tablespoon olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup dry whole wheat noodles (gluten-free if needed)
1 cup frozen peas
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
Add the minced garlic and cook for another minute.
Pour in the vegetable broth and add thyme, rosemary, salt, and pepper. Bring to a boil.
Add the noodles and cook according to package instructions until al dente.
Stir in the frozen peas and cook for an additional 2-3 minutes. Adjust seasoning if needed.
Serve hot, garnished with fresh parsley.

Black Eyed Pea Soup

This black-eyed pea soup is a delicious and nutritious option, perfect for those looking for a healthy meal. With its hearty blend of spices and vegetables, it offers a warm, comforting taste that can brighten any day. Plus, it’s simple to prepare, making it a great go-to recipe for busy weeknights.

This vegan soup is not only plant-based and dairy-free but also gluten-free, making it suitable for various dietary lifestyles. Packed with protein and fiber from the black-eyed peas, it’s a satisfying dish that you’ll love to share with friends and family.

Ingredients

1 cup dried black-eyed peas, rinsed and soaked overnight
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
1 bell pepper, chopped
6 cups vegetable broth
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add garlic, carrots, celery, and bell pepper. Cook for about 5 minutes until the vegetables soften.
Stir in the soaked black-eyed peas, vegetable broth, cumin, and smoked paprika. Bring to a boil.
Reduce heat and simmer for about 30-40 minutes, or until the peas are tender. Season with salt and pepper.
Serve hot, garnished with fresh parsley.

Spinach and Artichoke Soup

This vegan spinach and artichoke soup is a deliciously creamy and nutritious option for any meal. With its rich flavors and hearty ingredients, it’s perfect for a cozy dinner or a quick lunch. This plant-based recipe is not only simple to prepare, but it’s also gluten-free and dairy-free, making it suitable for various diets.

Ingredients

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup cashews, soaked for 2-4 hours
1 cup water
1 tablespoon lemon juice
Salt and pepper to taste

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic; sauté until the onion is translucent.
Pour in the vegetable broth and bring to a boil. Add chopped spinach and artichoke hearts, cooking until the spinach is wilted.
In a blender, combine soaked cashews and water, blending until smooth. Stir the cashew cream into the soup.
Add lemon juice, and season with salt and pepper. Simmer for an additional 5 minutes, stirring occasionally. Serve hot and enjoy!

Roasted Tomato Soup

Roasted tomato soup is a delightful and comforting dish that brings out the natural sweetness of tomatoes. This recipe is perfect for anyone looking for a nutritious, vegan option that doesn’t skimp on flavor. The combination of roasted tomatoes, fresh basil, and a hint of garlic creates a rich, satisfying meal that’s both healthy and delicious.

Making this soup is simple and requires just a few steps. It’s ideal for a cozy dinner or a quick lunch, and it pairs wonderfully with crusty bread. Whether you’re living a plant-based lifestyle or just want a tasty bowl of soup, this recipe is sure to please!

Ingredients

2 pounds ripe tomatoes, halved
1 onion, chopped
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 cups vegetable broth
1/4 cup fresh basil, chopped
Dairy-free cream (optional, for garnish)

Instructions

Preheat the oven to 400°F (200°C). Place the halved tomatoes, chopped onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and oregano.
Roast the vegetables for about 30-35 minutes until they are caramelized and tender.
Transfer the roasted vegetables to a pot and add the vegetable broth. Bring to a simmer and cook for an additional 10 minutes.
Using an immersion blender, puree the soup until smooth. Stir in the fresh basil and adjust seasoning to taste.
Serve hot, drizzled with dairy-free cream if desired, and enjoy with crusty bread on the side.

Turmeric Lentil Soup

Turmeric lentil soup is a warm and comforting dish that’s perfect for any meal. This vegan recipe combines the wholesome goodness of lentils with the vibrant flavors of turmeric and spices, making it both nutritious and delicious. It’s an easy dish to prepare, perfect for a cozy night in or meal prep for the week.

The earthy flavors of lentils, complemented by the warmth of turmeric, create a soothing soup that’s gluten-free and perfect for a plant-based diet. Serve it with a slice of crusty bread for a complete meal that is both healthy and satisfying.

Ingredients

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup dried red lentils, rinsed
6 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add the minced garlic, turmeric, cumin, and smoked paprika. Stir for about 1 minute until fragrant.
Stir in the rinsed lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils are tender.
Season with salt and pepper to taste. Use an immersion blender to puree the soup slightly for a creamier texture, if desired.
Serve hot, garnished with fresh cilantro.

Vegan Pho

Vegan Pho is a delightful plant-based twist on the traditional Vietnamese noodle soup, brimming with fresh flavors and comforting warmth. This soup features a rich broth made from aromatic spices, vegetables, and herbs, creating a deliciously hearty meal that’s both nutritious and satisfying.

Perfect for any time of year, this recipe is simple to prepare and easily customizable. You can add your favorite vegetables and proteins to make it your own. Enjoy the vibrant tastes of this vegan soup that’s gluten-free, dairy-free, and truly a treat for your taste buds!

Ingredients

4 cups vegetable broth
1 onion, sliced
2 cloves garlic, minced
1-inch piece of ginger, sliced
1 cinnamon stick
2 star anise
1 tablespoon soy sauce
1 tablespoon lime juice
200g rice noodles
1 cup bean sprouts
1 cup mushrooms, sliced
1 carrot, julienned
Fresh cilantro, for garnish
Chili slices, for garnish
Lime wedges, for serving

Instructions

Prepare the Broth: In a large pot, heat a little oil over medium heat. Sauté the onion, garlic, and ginger until fragrant. Add the vegetable broth, cinnamon stick, star anise, soy sauce, and lime juice. Simmer for 20 minutes to let the flavors meld.
Cook the Noodles: In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
Cook the Veggies: In the broth, add the mushrooms and carrot. Cook for an additional 5-7 minutes until tender.
Assemble the Pho: Divide the cooked noodles among bowls. Ladle the hot broth and vegetables over the noodles.
Garnish and Serve: Top with bean sprouts, fresh cilantro, and chili slices. Serve with lime wedges on the side for an extra burst of flavor.

Zucchini and Basil Soup

This vegan zucchini and basil soup is a delightful blend of fresh flavors, perfect for a light meal or a cozy dinner. With its creamy texture and vibrant taste, it’s a dish that satisfies without weighing you down. Simple to prepare, this soup elevates zucchini, often overlooked, into a star ingredient.

The combination of fresh basil adds a fragrant note that enhances the soup’s natural sweetness. It’s a healthy, gluten-free option that fits beautifully into any plant-based lifestyle. Whether you’re new to cooking or a seasoned pro, this recipe is easy to follow and sure to impress!

Ingredients

4 medium zucchinis, chopped
1 onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup fresh basil leaves
1 teaspoon olive oil
Salt and pepper to taste
1 tablespoon lemon juice

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and chopped zucchinis, cooking for another 5 minutes until the zucchinis start to soften.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
Remove from heat and stir in the fresh basil and lemon juice.
Blend the soup until smooth using an immersion blender or a regular blender. Season with salt and pepper to taste and serve warm.

Vegan Matzo Ball Soup

This Vegan Matzo Ball Soup is a comforting bowl of warmth that’s perfect for any occasion. Made with fluffy matzo balls and a flavorful vegetable broth, it’s a delightful twist on the traditional recipe. The soup is not only nutritious but also gluten-free, making it suitable for various dietary lifestyles.

The taste is rich and savory, with fresh herbs and colorful veggies adding a vibrant touch. Plus, it’s simple to whip up, making it an ideal meal for busy weeknights or when you want something cozy. Enjoy this healthy, plant-based soup that brings the essence of home cooking to your table.

Ingredients

1 cup matzo meal
1/4 cup vegetable oil
1/4 cup water
1 tablespoon nutritional yeast
1 teaspoon salt
1/2 teaspoon black pepper
4 cups vegetable broth
1 cup carrots, diced
1 cup celery, diced
1 cup onion, chopped
1 cup frozen corn
2 tablespoons fresh parsley, chopped

Instructions

Prepare the Matzo Balls: In a bowl, mix matzo meal, vegetable oil, water, nutritional yeast, salt, and pepper. Stir until combined. Refrigerate for at least 30 minutes.
Make the Soup: In a large pot, heat the vegetable broth over medium heat. Add the carrots, celery, and onion. Simmer for about 10 minutes until the vegetables are tender.
Form the Matzo Balls: Wet your hands and form the matzo mixture into balls, about the size of a golf ball.
Cook the Matzo Balls: Carefully place the matzo balls into the simmering broth. Cover the pot and let them cook for about 20 minutes, or until they have doubled in size.
Add the Corn: Stir in the frozen corn and chopped parsley. Let it simmer for an additional 5 minutes before serving.

Creamy Pumpkin Soup

This creamy pumpkin soup is a delightful blend of flavors that warms the soul. It’s rich, smooth, and provides a perfect balance of sweetness from the pumpkin and spices like cinnamon and nutmeg. Plus, it’s easy to whip up, making it a great choice for a cozy weeknight meal or a festive gathering.

Being vegan, gluten-free, and dairy-free, this recipe fits well within a healthy, plant-based lifestyle. It’s not just tasty; it’s also packed with nutrients, making it a nutritious addition to any diet. Enjoy this comforting soup with a slice of crusty bread for a complete meal!

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
4 cups pumpkin puree (fresh or canned)
4 cups vegetable broth
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1 cup coconut milk
Pumpkin seeds for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant.
Stir in the pumpkin puree and cook for another 2 minutes. Add the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil.
Reduce heat and let simmer for about 15-20 minutes, allowing the flavors to meld.
Remove from heat and stir in the coconut milk, blending until smooth using an immersion blender or transferring to a regular blender.
Serve hot, garnished with pumpkin seeds.

Lemon Chickpea Orzo Soup

This Lemon Chickpea Orzo Soup is a bright and refreshing dish that’s perfect for any season. It combines the hearty goodness of chickpeas and orzo pasta with a zesty lemon flavor, making it both nutritious and invigorating. Ideal for a cozy dinner or a quick lunch, this vegan soup is simple to make and packed with plant-based ingredients that support a healthy lifestyle.

The recipe is not only gluten-free and dairy-free, but it also fits seamlessly into a vegetarian or vegan diet. The lemon adds a lovely brightness, while the chickpeas provide protein and fiber. You’ll love how easy it is to prepare, and the delightful aroma that fills your kitchen will have everyone asking for seconds!

Ingredients

1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 can (15 ounces) chickpeas, drained and rinsed
6 cups vegetable broth
1 cup orzo pasta
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are soft, about 5-7 minutes.
Stir in the garlic and thyme, cooking for another minute until fragrant.
Add the chickpeas and vegetable broth, bringing the mixture to a boil.
Once boiling, stir in the orzo and reduce the heat to a simmer. Cook for about 8-10 minutes, or until the orzo is tender.
Stir in the lemon juice and zest, and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Broccoli and Almond Soup

This Broccoli and Almond Soup is a delightful blend of flavors that makes for a comforting meal. It features the nutritious benefits of broccoli, paired with the creamy texture of blended almonds, all while being plant-based and dairy-free. This soup is not only healthy but also easy to prepare, making it perfect for any day of the week.

The nutty flavor of the almonds enhances the freshness of the broccoli, creating a satisfying and wholesome dish. It’s a great option for those following a vegan or gluten-free diet. Enjoy it as a stand-alone meal or serve it with some crusty bread for a heartier option.

Ingredients

2 cups broccoli florets
1/2 cup raw almonds, soaked for 4 hours
1 small onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 10-15 minutes until the broccoli is tender.
Drain the soaked almonds and add them to the pot. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a sprinkle of extra almonds if desired.

Winter Squash Soup

This vegan winter squash soup is a warm hug in a bowl. Its creamy texture and sweet, earthy flavors make it a perfect dish for chilly days. Simple to prepare, it’s ideal for both seasoned cooks and kitchen novices looking to whip up something nutritious and satisfying.

Packed with vitamins and minerals, this soup is not only delicious but also fits seamlessly into a healthy, plant-based lifestyle. It’s gluten-free, dairy-free, and vegetarian, making it a versatile addition to any diet. Enjoy it as a cozy meal on its own or paired with crusty bread for a complete experience.

Ingredients

2 medium winter squash (butternut or acorn), peeled and chopped
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground ginger
1 tablespoon olive oil
Salt and pepper to taste
1/2 cup coconut milk (optional for creaminess)
Pumpkin seeds and fresh herbs for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant.
Add the chopped winter squash, vegetable broth, cumin, ginger, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.
Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
Stir in coconut milk for added creaminess, if desired. Adjust seasoning to taste.
Serve hot, garnished with pumpkin seeds and fresh herbs.

Mexican Charred Sweetcorn Soup

This Mexican Charred Sweetcorn Soup is a delightful blend of sweet and smoky flavors that’s sure to warm your heart. It’s creamy without any dairy, making it a perfect option for those following a vegan or plant-based lifestyle. The charred corn adds a wonderful depth, and the spices give it just the right kick. Plus, it’s easy to whip up, making it a great choice for a weeknight meal.

This soup is not only comforting but also nutritious and healthy. Packed with plant-based ingredients, it fits well into a gluten-free and vegetarian diet. Serve it with a squeeze of lime and some fresh cilantro for a pop of freshness. Here’s how to make it:

Ingredients

4 cups fresh corn kernels (or frozen)
1 medium onion, chopped
2 cloves garlic, minced
1 medium red bell pepper, chopped
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh lime juice (to taste)
Fresh cilantro for garnish

Instructions

Char the Corn: In a large pot, heat olive oil over medium heat. Add corn and cook until slightly charred, about 5-7 minutes. Remove half and set aside for garnish.
Sauté Vegetables: In the same pot, add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
Add Broth and Spices: Pour in the vegetable broth, and add cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for about 15 minutes.
Blend the Soup: Use an immersion blender or transfer to a blender to puree until smooth. Adjust seasoning and add lime juice to taste.
Serve: Ladle soup into bowls, top with reserved charred corn, cilantro, and a squeeze of lime juice before serving.

Butternut Squash and Red Lentil Soup

This Butternut Squash and Red Lentil Soup is a warm and inviting dish that’s both healthy and satisfying. Packed with nutritious ingredients, it boasts a creamy texture and a slight sweetness from the squash, balanced by the earthy flavor of red lentils. Perfect for a cozy dinner or as a meal prep option, it’s simple to make and requires minimal ingredients.

Not only is this soup vegan and gluten-free, but it also fits seamlessly into a plant-based lifestyle. With its vibrant color and rich flavors, it’s sure to become a favorite. Here’s how to make it:

Ingredients

1 medium butternut squash, peeled and chopped
1 cup red lentils, rinsed
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large pot, sauté the chopped onion and minced garlic until translucent.
Add the chopped butternut squash and cook for about 5 minutes, stirring frequently.
Stir in the cumin and then add the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash and lentils are tender.
Remove from heat and stir in the coconut milk. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

A collage of colorful vegan soups with herbs, showcasing creamy, bean, tomato, and green soups. Text reads "50 Vegan Soups for Cold Winter Days."

Soup’s On, Anytime You Need It

And there you have it—vegan soup recipes that warm your heart, nourish your body, and make life just a little bit cozier.

Whether it’s a rainy day, a quick weeknight dinner, or a big batch meal-prep situation, these soups are here to save the day with their easy, comforting deliciousness.

But why stop here?

If you’re loving these hands-off, soul-warming recipes, don’t miss our vegan crockpot recipes.

They are equally comforting, just as tasty, and are perfect for days when you really need your slow cooker to do the heavy lifting for you.

Grab your spoon, huddle up into your favorite bowl, and let the plant-based magic keep on coming!

Happy cooking—and even happier eating!