#vegansoups

[ilvermorny-dear]

Rabbit and Wolves Vegan French Onion Chowder Looking for a delicious and fun twist on French Onion soup? Look no further than this mouthwatering Vegan French Onion Chowder by Rabbit and Wolves - a flavorful plant-based dish that will leave you wanting more.

[forkfulofflavor]

Cozy White Bean Mushroom Stew Ingredients: 3 Tbsp vegan butter (or sub olive oil) 1 medium onion, diced (~2 cups) 1 lb mushrooms, sliced (shiitake and cremini recommended) 3/4 tsp dried thyme 3/4 tsp dried rosemary 3/4 tsp sea salt and pepper 4 cloves garlic, minced 2 Tbsp cornstarch (or all-purpose flour) 2 tsp tamari or soy sauce (gluten-free if needed) 1 Tbsp Dijon mustard 3 cups vegetable broth 1 lb baby potatoes, cubed (~3 cups) 2 (15 oz.) cans white beans, drained and rinsed 2 cups dairy-free milk (plain, unsweetened almond or oat) Fresh parsley, chopped (optional for serving) Directions: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the mushrooms, thyme, rosemary, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the cornstarch over the vegetables and stir to coat. Add the tamari and Dijon mustard, mixing well. Pour in the vegetable broth and add the cubed potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender. Stir in the white beans and dairy-free milk. Simmer for another 10-15 minutes, allowing the stew to thicken. Adjust seasoning with more salt, tamari, or mustard to taste. Serve warm with a sprinkle of parsley if desired. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 310 kcal per serving | Servings: 6 This Cozy White Bean Mushroom Stew is the ultimate comfort food for cooler days. With tender baby potatoes, earthy mushrooms, and creamy white beans, it's both hearty and nourishing. The delicate blend of thyme and rosemary elevates the flavor, while the richness of the vegan butter and dairy-free milk ensures every spoonful is packed with warmth and comfort. Perfect for a weeknight meal or to impress guests, this stew is easy to prepare, and you can even customize it by adding your favorite seasonal veggies. Serve it with a sprinkle of fresh parsley for an extra burst of color and flavor!

[mountainmanhealing]

The mild taste of chayote squash, the heat of chiles, and the freshness of cilantro come together in this vegan soup. This dish is hearty because it has brown rice in it.

Ingredients: 1 chayote squash, peeled and diced. 2 chiles such as jalapeo or serrano, diced. 1 bunch cilantro, chopped. 1 cup cooked brown rice. 4 cups vegetable broth. Salt to taste. Optional: lime wedges for serving.

Instructions: In a large pot, bring the vegetable broth to a boil. Add diced chayote squash and chiles to the pot. Cook until squash is tender, about 15 minutes. Stir in cooked brown rice and chopped cilantro. Simmer for an additional 5 minutes. Season with salt to taste. Serve hot, optionally with lime wedges for extra flavor.

Prep Time: 10 minutes

Cook Time: 20 minutes

Steph

[veganfocus]

Dive into a bowl of our Vegan Parmesan Cabbage Rice Soup – it’s like a warm hug for your taste buds! 🍲✨ Imagine a cozy blend of cabbage, carrots, and celery in a rich, tomato-infused broth, all sprinkled with vegan Parmesan goodness. It’s a homey goodness flavor that’ll make you smile with every spoonful.

It’s perfect for a weeknight dinner or enjoying leftovers for lunch! Whether you’re eating it for dinner, lunch, or a late-night snack, this soup has those delicious cheesy and savory comfort notes that bring all those heartwarming moments. So, grab a bowl, snuggle up, and let the deliciousness begin! 🌱🧀🥣

[diabetesinsider]

13 Bean Soup

Heartwarming - belly warming too as this is a hearty filling meal to ladle up for the whole family or to take on the go as a work lunch to microwave.  Does well as a make ahead meal if you do your cooking on the weekend.  The 13 bean blend is in the bulk bins at my favorite grocer or bagged with the other dried beans.  Freezes well, too for plan ahead cooking.  See what you think...

2 c. 13 bean mix

7 c. water

4 c. vegetable broth

1 bay leaf

3 carrots, sliced thin

2 c. celery, sliced thin

1 lg. onion, diced

1 t. pepper

1 t. salt

1 - 15 oz. can tomato sauce

1 - 14.5 oz. can diced tomatoes with liquid

2 T. garlic, minced

Optional: 1 bunch epazote leaves - dried or fresh

In a large soup pot, add beans, water, vegetable broth, and bay leaf.  Cover, bring to a rolling boil.  Add epazote (optional), carrots, celery, onion, pepper, salt, tomato sauce, diced tomatoes and garlic.  Turn down to simmer for approx. 2 hours until the beans are tender. 

Once I’ve got dinner figured out, I race down the stairs to my sewing studio to stitch cotton pocket aprons for my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on knit hats or crocheted rugs made by me from upcycled recycled materials for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolic.  

My older daughter has an online shop - www.etsy.com/shop/wildwovenwomen - where she knits eyecatching warm winter scarves and afghans from upcycled recycled yarns. 

[lordbyronskitchen]

(via Brussels Sprouts Soup)

[carlaeatsplants]

It's soup weather ❄️ chick'n noodle soup with whole wheat pasta, @eatplanted chick'n, chickpeas and veggies 🍲😍 #vegan #plantbased #plantbasedfood #plantstrong #wfpb #noodles #noodlesoup #chickpeas #vegansoup #soup #chickennoodlesoup #veganprotein #whatveganseat #vegansofig #veganfood #veganfoodshare #suppe #nudelsuppe #kichererbsen #gemüse https://www.instagram.com/p/Cl_MM88KhqO/?igshid=NGJjMDIxMWI=

[bistrobar73]

Special Veg Soup

🥕 Enjoy a comforting bowl of fresh veggie soup! 🍅 Perfect blend of flavors, warmth, and health in every spoonful. 🌱✨

For more information, call us now: + 91 8054000768

[clary-waylands]

This Roasted Tomato Basil Soup is a tasty and comforting dish that can be used for any event. When you mix roasted tomatoes with fresh basil, you get a rich, fragrant soup that will warm you up from the inside out. It's also vegan and full of good things for you.

Ingredients: 10 tomatoes, halved. 1 onion, chopped. 4 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup fresh basil leaves. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. Place halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tomatoes are caramelized. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until softened, about 5 minutes. Add roasted tomatoes to the pot, along with vegetable broth. Bring to a simmer and cook for 15-20 minutes. Remove from heat and stir in fresh basil leaves. Using an immersion blender or a regular blender, blend the soup until smooth. Season with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 50 minutes

Vincent G

[pugsequalsdrugs]

A hearty and comforting vegan version of the classic Italian soup, Zuppa Toscana. Loaded with potatoes, kale, white beans, and plant-based sausage in a flavorful broth.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 4 cups vegetable broth. 3 large potatoes, diced. 1 cup canned white beans, drained and rinsed. 1 bunch kale, stems removed and chopped. 1 cup plant-based sausage, sliced. 1 cup unsweetened non-dairy milk. Salt and pepper to taste. Red pepper flakes optional, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion. Saut for about 5 minutes, or until the onion is fragrant and clear. Add diced potatoes and vegetable broth. Turn the heat down to low and cook for about 15 minutes, until the potatoes are soft. Put in chopped kale, white beans, and plant-based sausage slices. Keep cooking for five more minutes. Add the soy milk and season with salt and pepper to taste. Serve hot, and if you want, top with red pepper flakes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Clarence Price

[cookwithnazia]

Easy Crispy Paneer Pakoras Recipe | Perfect for Tea-Time

[abstract-media]

A hearty and nutritious vegan soup packed with protein-rich black beans and colorful vegetables. The zucchini noodles add a fun twist to the traditional soup, making it a comforting and satisfying meal.

Ingredients: 1 cup black beans, cooked. 4 cups vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, julienned. 1 bell pepper, sliced. 1 zucchini, spiralized. 1 tablespoon olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. Add the julienned carrot and sliced bell pepper and cook until the vegetables get a little softer. Add the black beans that have been cooked, the vegetable broth, cumin, paprika, salt, and pepper. Turn down the heat and let the soup cook for 15 to 20 minutes. After you add the spiralized zucchini noodles, cook for 5 more minutes or until the noodles are soft. Check the seasoning and make changes if needed. Add fresh cilantro and lime wedges on top and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

Anthony Keller

[jenniferaberin]

A hearty, protein-rich vegan soup that tastes like lasagna and is made with red lentils, quinoa, and different kinds of vegetables. Cashews and nutritional yeast make this healthy and filling dish taste rich.

Ingredients: 1 cup red lentils, rinsed. 1 cup quinoa, uncooked. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, sliced. 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 2 teaspoons dried oregano. 2 teaspoons dried basil. 1 teaspoon dried thyme. Salt and pepper to taste. 1 cup spinach, chopped. 1/2 cup nutritional yeast. 1/2 cup cashews, chopped. Fresh basil for garnish.

Instructions: Add the onion and garlic to a large pot and cook them until the onion is clear. Put in the zucchini, bell pepper, lentils, and quinoa. Bring it to a boil. Add the vegetable broth, oregano, basil, thyme, salt, and pepper, and mix them in. Bring to a boil, then lower the heat and let it cook for 20 minutes, or until the lentils are soft. Put in the cashews, spinach, and nutritional yeast. For an extra 5 minutes, cook. If necessary, change the seasoning. Add fresh basil on top and serve hot. Have fun with your tasty High Protein Vegan Lasagna Soup!

[aaronpittman]

This hearty and flavorful roasted butternut squash soup is perfect for chilly fall days. The combination of roasted vegetables and spices creates a rich and comforting soup without the need for any meat or dairy.

Ingredients: 1 large butternut squash, peeled and diced. 2 carrots, chopped. 1 onion, diced. 4 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper, to taste. 2 tablespoons olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Put butternut squash, carrots, onion, garlic, cumin, paprika, salt, and pepper on a baking sheet. Toss them with the spices. Put the vegetables in the oven and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized. Add vegetable broth to the pot with the roasted vegetables and bring to a simmer. You can blend until smooth with an immersion blender or by adding small amounts at a time to a blender and blending until smooth. If you think it needs it, add more salt and pepper. Put it on the plate hot, with smoked paprika and a drizzle of olive oil on top.

Sofia Lambert

[axelmorin]

This vegan lobster bisque is rich and creamy, thanks to cashew cream and vegetables that give it a luxurious texture and taste.

Ingredients: 2 cups diced carrots. 1 cup diced celery. 1 cup diced onion. 3 cloves garlic, minced. 2 tablespoons olive oil. 4 cups vegetable broth. 1 cup raw cashews, soaked overnight. 2 cups water. 2 tablespoons tomato paste. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add carrots, celery, onion, and garlic. Saut until vegetables are tender, about 5-7 minutes. Add vegetable broth and bring to a simmer. In a blender, combine soaked cashews and water. Blend until smooth. Pour cashew cream into the pot with the vegetables. Stir in tomato paste, soy sauce, nutritional yeast, paprika, thyme, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley.

Glen Parry

[jhscomics]

Enjoy the rich, velvety texture of this vegan tomato soup that is low in fat. This soup is easy to make with just canned tomatoes and coconut milk. It's full of flavor and great for cold nights at home.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 2 cans 28 ounces each whole peeled tomatoes. 1 cup vegetable broth. 1 can 14 ounces coconut milk. 1 tablespoon tomato paste. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish optional.

Instructions: In a large pot, saut the diced onion and minced garlic in olive oil until softened. Add the canned tomatoes with their juices, vegetable broth, coconut milk, tomato paste, dried basil, and dried oregano to the pot. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally. Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.

Stacey