25 Flavorful Vegan Soup Recipes for Every Season

Vegan soups are the ultimate comfort food. They’re nutritious, flavorful, and incredibly versatile, making them perfect for any season.

From creamy coconut-based soups to hearty lentil and vegetable broths, there’s a vegan soup to suit every taste.

Whether you’re looking for a quick weeknight meal, a light starter, or a filling dinner, vegan soups are packed with vitamins, fiber, and plant-based protein that will leave you satisfied and energized.

In this article, we’ve compiled 25 vegan soup recipes from around the world, featuring a variety of flavors, textures, and ingredients.

These soups are not only easy to make but also adaptable.

You can swap vegetables, add spices, or experiment with grains and legumes to suit your palate.

Whether you prefer something creamy, spicy, smoky, or light, this collection ensures there’s a vegan soup for every mood and occasion.

25 Flavorful Vegan Soup Recipes for Every Season

Vegan soups are a delicious and versatile way to enjoy plant-based meals that are full of flavor, nutrients, and variety.

From smoky mushroom soups to creamy coconut lentil bowls and international flavors like Thai, Moroccan, and Mediterranean, these 25 vegan soup recipes offer something for everyone.

They’re perfect for meal prep, cozy dinners, or impressing guests with healthy, hearty dishes.

Whether you’re new to vegan cooking or a seasoned plant-based foodie, these soups are simple to make and endlessly adaptable.

Grab your favorite pot, stock up on fresh vegetables, legumes, and spices, and explore the rich world of vegan soups.

You’ll be surprised at how comforting, flavorful, and satisfying plant-based soups can be.

Creamy Coconut Lentil Soup

This hearty vegan soup combines red lentils, coconut milk, and aromatic spices for a creamy, comforting dish.

It’s rich in protein, fiber, and flavor, perfect for a cozy dinner or lunch.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 medium carrots, diced
• 1 red bell pepper, chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 tbsp coconut oil or olive oil
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add onions, garlic, and ginger and sauté until fragrant and translucent, about 5 minutes.
2. Add carrots, bell pepper, turmeric, cumin, and smoked paprika. Cook for 3–4 minutes until the vegetables are slightly softened.
3. Stir in the red lentils and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until the lentils are tender.
4. Pour in the coconut milk and stir well. Simmer for an additional 5–7 minutes to allow the flavors to meld.
5. Season with salt, pepper, and lime juice. Adjust spices to taste.
6. Serve hot, garnished with fresh cilantro.

This soup is creamy, fragrant, and deeply satisfying, making it a perfect plant-based comfort food.

It pairs wonderfully with warm crusty bread or steamed rice.

Hearty Minestrone with Kale

A nutrient-packed vegan minestrone soup featuring fresh vegetables, beans, and tender pasta.

Its robust flavors make it an ideal year-round dish.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) cannellini beans, drained and rinsed
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• 1 cup small pasta (like ditalini or elbow macaroni)
• 2 cups chopped kale
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5–7 minutes until softened.
2. Stir in zucchini, green beans, diced tomatoes, oregano, basil, and thyme. Cook for 3–4 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Add the pasta and cook until al dente, about 8–10 minutes.
5. Stir in the kale and cook until wilted, about 3 minutes. Season with salt and pepper.
6. Ladle into bowls and garnish with fresh parsley.

This vibrant minestrone is full of vegetables and wholesome ingredients, making it both filling and nourishing.

It’s perfect for meal prep or a warm family dinner.

Roasted Butternut Squash and Apple Soup

Sweet roasted butternut squash pairs beautifully with tart apples in this velvety vegan soup.

It’s lightly spiced and perfect for fall or winter meals.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 4 cups vegetable broth
• Salt and black pepper to taste
• 1 tbsp maple syrup (optional)
• Pumpkin seeds or fresh herbs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss butternut squash and apples with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
2. In a large pot, sauté onion and garlic until translucent, about 5 minutes.
3. Add the roasted squash and apples to the pot, then pour in the vegetable broth. Bring to a boil and simmer for 10 minutes.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Taste and adjust seasoning, adding maple syrup for extra sweetness if desired.
6. Serve hot, garnished with pumpkin seeds or fresh herbs.

This soup offers a perfect balance of sweet and savory flavors with a creamy texture that doesn’t require dairy.

It’s comforting, nutrient-rich, and visually stunning.

Spicy Thai Peanut Soup

This vibrant vegan soup blends the rich flavors of peanut butter, coconut milk, and Thai spices.

It’s creamy, slightly spicy, and perfect for a weeknight dinner that feels exotic and indulgent.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, chopped
• 1 medium carrot, sliced
• 1 small sweet potato, peeled and diced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• ¼ cup natural peanut butter
• 1–2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tsp red curry paste (adjust to taste)
• ½ tsp chili flakes (optional)
• Fresh cilantro and crushed peanuts for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Add bell pepper, carrot, and sweet potato. Cook for another 5 minutes, stirring occasionally.
3. Stir in red curry paste and chili flakes, cooking for 1 minute until aromatic.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until vegetables are tender.
5. Stir in coconut milk and peanut butter, blending the soup partially with an immersion blender for a creamy consistency, leaving some chunks for texture.
6. Add soy sauce and lime juice, adjusting seasoning to taste.
7. Serve hot, garnished with fresh cilantro and crushed peanuts.

This Thai peanut soup is creamy, comforting, and packed with bold flavors.

It’s a plant-based way to enjoy the richness of Southeast Asian cuisine.

Smoky Black Bean and Corn Soup

A hearty, smoky vegan soup loaded with black beans, sweet corn, and spices.

It’s a protein-rich, filling meal perfect for chilly evenings or meal prep.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 can (14 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and black pepper to taste
• Juice of ½ lime
• Fresh cilantro for garnish
• Optional: diced avocado or tortilla strips

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add smoked paprika and cumin, stirring for 1 minute to release their aroma.
3. Stir in black beans, corn, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Using an immersion blender, partially blend the soup for a creamy consistency, leaving some beans and corn whole for texture.
5. Season with salt, pepper, and lime juice. Adjust spices as needed.
6. Serve hot, garnished with fresh cilantro, avocado, or tortilla strips.

This smoky black bean and corn soup is filling, flavorful, and perfect as a main course.

Its simplicity makes it an everyday favorite while still being full of bold flavors.

Mediterranean Chickpea Soup

A light yet flavorful vegan soup inspired by Mediterranean cuisine.

Chickpeas, tomatoes, and fresh herbs create a wholesome and satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 2 cups fresh spinach, roughly chopped
• Juice of ½ lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add carrots and celery and cook for another 5 minutes, stirring occasionally.
3. Stir in chickpeas, diced tomatoes, oregano, thyme, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add chopped spinach and cook until wilted, about 3 minutes.
5. Season with salt, pepper, and lemon juice. Adjust flavors to taste.
6. Serve hot, garnished with fresh parsley.

This Mediterranean chickpea soup is light, refreshing, and nutrient-rich.

Its bright flavors and hearty texture make it perfect for a wholesome lunch or dinner.

Moroccan Spiced Carrot and Lentil Soup

A fragrant and warming soup, this Moroccan-inspired recipe combines sweet carrots, red lentils, and aromatic spices for a vibrant, nutrient-packed dish.

Ingredients:

• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• 4 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish
• Optional: toasted pumpkin seeds

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and aromatic, about 5 minutes.
2. Add cumin, coriander, cinnamon, and turmeric. Stir for 1 minute until the spices release their aroma.
3. Add carrots, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils and carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Season with salt, pepper, and lemon juice.
5. Serve hot, garnished with fresh cilantro or parsley and optional toasted pumpkin seeds.

This Moroccan carrot and lentil soup is both warming and flavorful, perfect for a cozy evening.

Its blend of spices creates a rich, aromatic experience in every bite.

Creamy Roasted Tomato and Basil Soup

A classic vegan twist on tomato soup, this recipe uses roasted tomatoes and fresh basil to create a silky, flavorful, and comforting soup.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• ½ cup unsweetened plant-based milk (optional for creaminess)
• 1 tsp dried oregano
• Salt and black pepper to taste
• ¼ cup fresh basil leaves, chopped
• Optional: crusty bread for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes.
3. Add roasted tomatoes, vegetable broth, and oregano. Bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in plant-based milk if desired for extra creaminess.
5. Add chopped fresh basil and adjust seasoning with salt and pepper.
6. Serve hot with crusty bread if desired.

This creamy roasted tomato and basil soup is vibrant, comforting, and perfect for a light yet satisfying meal.

The roasted tomatoes give it a deep, rich flavor without dairy.

Sweet Potato and Red Pepper Soup

A rich, velvety vegan soup made with roasted sweet potatoes and red bell peppers.

Subtle spices enhance its natural sweetness for a delicious, wholesome dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 red bell peppers, seeded and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and black pepper to taste
• 1 tbsp apple cider vinegar
• Optional: pumpkin seeds or fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes and red bell peppers with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Sauté onion and garlic until soft, about 5 minutes.
3. Add roasted vegetables, vegetable broth, smoked paprika, and cumin. Bring to a boil, then simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in apple cider vinegar and adjust seasoning as needed.
5. Serve hot, garnished with pumpkin seeds or fresh parsley.

This sweet potato and red pepper soup is comforting, naturally sweet, and packed with nutrients.

Its vibrant color and smooth texture make it as visually appealing as it is delicious.

Thai Pumpkin Coconut Soup

This vegan soup is a creamy, aromatic blend of pumpkin, coconut milk, and Thai spices.

It’s slightly sweet, gently spiced, and perfect for a warming meal.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 small pumpkin or 3 cups pumpkin puree
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tbsp red curry paste
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro and chili slices for garnish
• Salt to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
2. Add pumpkin and red curry paste. Cook for 2–3 minutes, stirring frequently.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until pumpkin is tender.
4. Stir in coconut milk and soy sauce, and simmer for 5 minutes. Use an immersion blender to puree the soup until smooth.
5. Add lime juice and adjust seasoning with salt.
6. Serve hot, garnished with fresh cilantro and chili slices.

This Thai pumpkin coconut soup is rich, creamy, and bursting with flavor.

The combination of sweet pumpkin and aromatic spices makes it an irresistible vegan treat.

Italian White Bean and Spinach Soup

A light yet hearty vegan soup featuring creamy white beans, fresh spinach, and Italian herbs.

It’s nutritious, filling, and easy to prepare.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp crushed red pepper flakes
• 2 cups fresh spinach, chopped
• Salt and black pepper to taste
• Juice of ½ lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5–7 minutes.
2. Add white beans, vegetable broth, oregano, basil, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in chopped spinach and cook for 2–3 minutes until wilted.
4. Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
5. Serve hot, garnished with fresh parsley.

This Italian white bean and spinach soup is wholesome, flavorful, and satisfying.

It’s a perfect choice for a light lunch or dinner.

Japanese Miso and Tofu Soup

A classic vegan Japanese-inspired soup with a savory miso broth, soft tofu, and seaweed.

It’s light, nourishing, and packed with umami flavor.

Ingredients:

• 4 cups vegetable broth
• 3 tbsp white miso paste
• 1 block firm tofu, cubed
• 1 cup mushrooms, sliced (shiitake or button)
• 2 green onions, chopped
• 1 sheet nori or wakame seaweed, chopped
• 1 tsp soy sauce or tamari
• Optional: sesame seeds for garnish

Instructions:

1. In a medium pot, bring vegetable broth to a gentle simmer.
2. Dissolve miso paste in a small amount of hot broth, then add back into the pot. Stir well.
3. Add tofu cubes, mushrooms, and soy sauce. Simmer for 5–7 minutes until mushrooms are tender.
4. Stir in chopped seaweed and green onions, cooking for another 2 minutes.
5. Serve hot, garnished with sesame seeds if desired.

This Japanese miso and tofu soup is light, flavorful, and deeply comforting.

Its delicate umami flavors make it a perfect starter or a standalone meal.

Smoky Chipotle Sweet Potato Soup

A creamy, smoky, and slightly spicy vegan soup combining sweet potatoes with chipotle peppers.

It’s perfect for a cozy evening with bold flavors.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1–2 chipotle peppers in adobo sauce, chopped (adjust for spice)
• 4 cups vegetable broth
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add sweet potatoes, chipotle peppers, smoked paprika, and cumin. Stir for 2–3 minutes to coat the vegetables with spices.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Add lime juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This smoky chipotle sweet potato soup is warming, flavorful, and perfect for those who enjoy a mild kick with natural sweetness from sweet potatoes.

Creamy Cauliflower and Leek Soup

A silky vegan soup made from cauliflower and leeks, lightly seasoned for a delicate yet satisfying flavor.

It’s elegant and comforting.

Ingredients:

• 2 tbsp olive oil
• 2 leeks, white and light green parts only, sliced
• 3 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 4 cups vegetable broth
• 1 tsp dried thyme
• ½ tsp ground nutmeg
• Salt and black pepper to taste
• ½ cup unsweetened plant-based milk (optional)
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté leeks and garlic until softened, about 5 minutes.
2. Add cauliflower, vegetable broth, thyme, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in plant-based milk for extra creaminess if desired.
4. Season with salt and pepper.
5. Serve hot, garnished with fresh chives.

This creamy cauliflower and leek soup is smooth, elegant, and subtly flavored.

It’s perfect as a starter or a light main course.

Red Lentil and Spinach Soup

A simple, protein-rich vegan soup featuring red lentils, fresh spinach, and warm spices.

It’s quick, wholesome, and satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• Salt and black pepper to taste
• Juice of ½ lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add cumin and coriander, stirring for 1 minute until fragrant.
3. Add red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
4. Stir in fresh spinach and cook for 2–3 minutes until wilted.
5. Season with salt, pepper, and lemon juice.
6. Serve hot, garnished with fresh parsley.

This red lentil and spinach soup is hearty, nutritious, and full of flavor.

It’s a quick and easy vegan option for lunch or dinner.

Moroccan Chickpea and Tomato Soup

A warming and flavorful Moroccan-inspired soup, combining chickpeas, tomatoes, and warming spices like cumin and paprika.

It’s hearty, aromatic, and perfect for a cozy meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup chopped carrots
• 1 cup chopped zucchini
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Optional: lemon wedges

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add cumin, smoked paprika, and cinnamon. Stir for 1 minute until fragrant.
3. Add chickpeas, diced tomatoes, carrots, zucchini, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Season with salt and pepper.
5. Serve hot, garnished with fresh cilantro and a squeeze of lemon juice if desired.

This Moroccan chickpea and tomato soup is rich in flavor, filling, and full of aromatic spices.

It’s perfect as a hearty vegan dinner or lunch.

Curried Cauliflower and Potato Soup

A creamy, spiced vegan soup featuring cauliflower, potatoes, and a hint of curry.

It’s comforting, flavorful, and easy to make.

Ingredients:

• 2 tbsp coconut oil or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• ½ tsp ground turmeric
• 1 medium cauliflower, cut into florets
• 2 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add curry powder and turmeric, stirring for 1 minute until fragrant.
3. Add cauliflower, potatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This curried cauliflower and potato soup is creamy, aromatic, and perfectly spiced.

It’s a comforting plant-based option for chilly days.

Lentil and Roasted Red Pepper Soup

A rich, smoky, and hearty vegan soup featuring red lentils and roasted red peppers.

It’s full of flavor, protein, and fiber.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 cup red lentils, rinsed
• 2 roasted red bell peppers, chopped
• 4 cups vegetable broth
• 1 tsp ground cumin
• Salt and black pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add smoked paprika and cumin, stirring for 1 minute until aromatic.
3. Stir in red lentils, roasted red peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt, pepper, and lemon juice.
6. Serve hot, garnished with fresh parsley.

This lentil and roasted red pepper soup is smoky, hearty, and nutrient-dense.

It makes a satisfying vegan meal that’s both comforting and flavorful.

Sweet Corn and Coconut Soup

A creamy, slightly sweet vegan soup featuring tender corn and rich coconut milk.

It’s light, comforting, and perfect for a quick lunch or starter.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups corn kernels (fresh, frozen, or canned)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro or chives for garnish
• Optional: lime wedges

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add corn and smoked paprika. Cook for 2–3 minutes, stirring occasionally.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Use an immersion blender to partially puree the soup, leaving some corn kernels for texture.
5. Stir in coconut milk and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro or chives and a squeeze of lime if desired.

This sweet corn and coconut soup is smooth, subtly sweet, and creamy.

It’s a quick and satisfying vegan option for any time of year.

Spicy Moroccan Pumpkin Soup

A rich, warming, and spicy vegan soup that pairs roasted pumpkin with Moroccan-inspired spices.

It’s aromatic, flavorful, and perfect for fall or winter.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cayenne pepper (optional for heat)
• 3 cups roasted pumpkin, cubed
• 4 cups vegetable broth
• 1 tsp lemon juice
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant, about 5 minutes.
2. Add cumin, coriander, and cayenne. Stir for 1 minute until aromatic.
3. Add roasted pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in lemon juice and season with salt and pepper.
6. Serve hot, garnished with fresh parsley or cilantro.

This spicy Moroccan pumpkin soup is aromatic, velvety, and full of warmth.

Its subtle heat and depth of flavor make it a comforting vegan dish.

Italian Minestrone with Quinoa

A hearty and wholesome vegan minestrone soup with fresh vegetables, tomatoes, and quinoa.

It’s protein-rich, nutritious, and satisfying.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup cooked quinoa
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper to taste
• 2 cups spinach or kale, chopped
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. Add carrots, celery, zucchini, oregano, and basil. Cook for 3–4 minutes until slightly softened.
3. Stir in cooked quinoa, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
4. Add spinach or kale and cook for 2–3 minutes until wilted.
5. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This Italian minestrone with quinoa is hearty, nutritious, and full of flavor.

It’s a complete vegan meal in a bowl, perfect for any season.

Smoky Mushroom and Barley Soup

A hearty, earthy vegan soup with smoky mushrooms and chewy barley.

Packed with umami flavor, it’s perfect for a satisfying lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini or button)
• 1 tsp smoked paprika
• ½ tsp thyme
• 1 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 cup chopped carrots
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add mushrooms, smoked paprika, and thyme. Cook for 5 minutes until mushrooms release their moisture.
3. Stir in barley, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes until barley is tender.
4. Season with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This smoky mushroom and barley soup is filling, earthy, and packed with flavor.

It’s a wholesome vegan option that feels like a warm hug in a bowl.

Asian-Inspired Ginger Bok Choy Soup

A light and refreshing vegan soup with bok choy, tofu, and fresh ginger.

It’s packed with flavor, low in calories, and perfect for a nourishing meal.

Ingredients:

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 medium carrot, julienned
• 4 cups vegetable broth
• 1 head bok choy, chopped
• ½ block firm tofu, cubed
• 2 tbsp soy sauce or tamari
• 1 tsp rice vinegar
• 1 tsp chili flakes (optional)
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Sauté garlic and ginger until fragrant, about 2 minutes.
2. Add carrots and vegetable broth. Bring to a simmer for 5 minutes.
3. Add bok choy and tofu, cooking for another 5 minutes until bok choy is tender.
4. Stir in soy sauce, rice vinegar, and chili flakes if using.
5. Serve hot, garnished with chopped green onions.

This Asian-inspired ginger bok choy soup is light, aromatic, and full of fresh flavors.

It’s a simple yet nourishing vegan option for any time of day.

Caribbean Pumpkin and Black Bean Soup

A vibrant, flavorful vegan soup combining pumpkin and black beans with Caribbean spices.

It’s hearty, slightly sweet, and perfect for a tropical twist.

Ingredients:

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• 3 cups pumpkin, cubed
• 1 can (14 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 tbsp lime juice
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add allspice and cinnamon, stirring for 1 minute until fragrant.
3. Add pumpkin, black beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until pumpkin is tender.
4. Use an immersion blender to partially puree the soup, leaving some chunks for texture.
5. Stir in lime juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This Caribbean pumpkin and black bean soup is sweet, spicy, and full of tropical flavor.

It’s a vibrant and satisfying vegan dish.

Creamy Roasted Cauliflower and Garlic Soup

A silky, comforting vegan soup featuring roasted cauliflower and caramelized garlic.

Its rich texture and subtle flavors make it a perfect cozy meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 head garlic, separated into cloves and peeled
• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 cups vegetable broth
• ½ cup unsweetened plant-based milk (optional for creaminess)
• ½ tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cauliflower florets and garlic cloves with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Sauté onion until soft and translucent, about 5 minutes.
3. Add roasted cauliflower, garlic, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in plant-based milk if desired for extra creaminess.
5. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley or chives.

This creamy roasted cauliflower and garlic soup is velvety, flavorful, and deeply comforting.

Its natural sweetness from roasted garlic and smooth texture make it a perfect vegan comfort food