Summer vegan veggie salads are great but they don’t warm you inside on a cold winter day like these hot vegan soup recipes can.
Here are some soup ideas to start with. If you are like us each pot of soup is different as we add more, less or substitute vegetables, whole grains, legumes, and spices based on what is in the kitchen or what flavor we are craving at the moment.
Amazing how versatile vegan soups can be as similar vegetables can become Mexican, Indian, Thai, Italian, etc. with a few small adjustments to the spices.
Give these soup recipes a go and share your own inspirations.
1 ½ c. firm potatoes &/or sweet potatoes, chopped lg.
1 carrot, chopped
1 c. peas, fresh or frozen
2 c. greens, chopped (radish, chard, beet, mixed, etc.)
1 T. lemon juice
1-2 t. chili paste (caution with amounts)
Saute onion, garlic, & pepper with water for 3-4 minutes until soft. Add ginger, paprika, cumin, & pepper stirring well. Add water/broth, lentils, chickpeas, all vegetables except greens. Bring to a boil, reduce heat to simmer & cover for about 30 minutes or until lentils are done. Add greens, lemon juice, & chili paste. Cook about 5-7 minutes until greens are tender. Serves 6 – 8.
Optional garnish – ½ cup cilantro &/or 2 Tbls. mint
Water sauté onion until tender and a bit brown, about 5-7 minutes. Add garlic, ginger, chili paste, lime juice, and chili pepper mix well. Add the remaining ingredients (except garnish and noodles) cooking on medium until vegetables are tender, about 15-20 minutes. Add noodles cooking time based on package directions or just serve over raw zucchini noodles. Serve in bowl and garnish (optional). Serves 4. ** Can substitute coconut milk for a peanut sauce (3 Tablespoons nut butter with 1 cup water).
My vegan lifestyle passion started after leaving the military to heal from an undiagnosed digestive system issue. On the way to improving health the issues of animal wellbeing and environmental concerns became primary to veganism being my whole life. Excitement in health lead to wanting to share!