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7 Winter Warming Vegan Soups

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.

Additional Tips:

How to water sauté or stir fry

Making Vegetable Broth

Enjoy these 7 – Winter Warming Vegan Soups that follow:

1.  Hearty Dal (Bean) Soup  Soup-Dal-Hearty.BOWL


  • 4-5 c. water or veg broth
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • ½ jalapeno
  • 1 ½ t. fresh ginger, grated
  • 1 t. paprika
  • ¼ t. cumin, grd.
  • Blk. Pepper, fresh grd.
  • 1 c. dried lentils
  • 2 c. chickpeas, cooked
  • 1 ½ c. tomatoes, chopped
  • 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.

Print pdf Recipe click here Hearty Dal Soup

Inspired by Forks Over Knives: The Plant-Based Way to Health


2.  Thai Noodle Coconut Soup        
Image Credit


  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons ginger, minced
  • 2 teaspoons red chili paste (to taste)
  • 2 Tablespoons lime juice (plus zest)
  • 1 chili pepper (serrano, jalapeno, etc.), minced
  • 2 Tablespoons tamari
  • 1-2 cups veggie broth
  • 3-4 cups vegetables, mixed, chopped bite-size
  • 1 ½ cups coconut milk **
  • Serve over rice or Noodles: green bean (glass) or Zucchini Noodles
  • 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).

Print pdf Recipe click here Soup-Thai-Noodle-Coconut

Inspired by “Forks Over Knives – The Cookbook

Get quality ingredients at Thrive Market, for wholesale prices & community contribution.

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