VEGAN VEGETABLE SOUP
Vegan vegetable soup, hearty, nutritious, and made with affordable ingredients. It's healthy, tasty, so easy to make, and perfect for dinner!
Provided by Iosune
Categories Soup
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot and sauté the garlic, celery, and onion over medium-high heat until golden brown, stirring occasionally.
- Add all the remaining ingredients, bring to a boil, and simmer partially covered for 30 minutes or until the potatoes and carrots are tender.
- Serve your vegan vegetable soup immediately with Instant Pot chickpeas, baked tofu, or tempeh.
- Store the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months. Thaw overnight in the fridge. It can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water or vegetable stock if needed.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 195 calories, Sugar 14.8 g, Sodium 785 mg, Fat 5.7 g, SaturatedFat 0.8 g, Carbohydrate 40.6 g, Fiber 10.1 g, Protein 7.4 g
VEGETARIAN VEGETABLE SOUP
Don't think you have time to make homemade soup on hurried, hectic days? You can with this simple recipe! Frozen mixed vegetables simmer in a seasoned canned broth for a mere 25 minutes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the onion and celery in butter until tender. Add the broth, tomatoes, vegetables, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Sprinkle with croutons.
Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 635mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 6g fiber), Protein 5g protein.
THE BEST KETO LOW CARB VEGETABLE SOUP RECIPE
The best vegetable soup recipe ever, ready in 30 minutes! If you want to know how to make healthy vegetable soup or keto low carb vegetable soup, this one checks all the boxes.
Provided by Maya Krampf
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Heat olive oil in a pot or dutch oven over medium heat.
- Add the onions and bell peppers. Saute for 7 to 10 minutes, until onions are translucent and browned.
- Add the minced garlic. Saute for about a minute, until fragrant.
- Add the cauliflower, green beans, diced tomatoes, broth, and Italian seasoning. Adjust sea salt and black pepper to taste. Add the bay leaves, if using.
- Bring the soup to a boil. Cover, reduce heat to medium low, and cook for about 10 to 20 minutes, until veggies are soft.
Nutrition Facts : Calories 79 kcal, Carbohydrate 11 g, Protein 2 g, Fat 2 g, Sodium 576 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
VEGETARIAN VEGETABLE SOUP
0% meat, 100% delicious, made with our certified vegan Vegetarian No Beef Base!
Categories main
Time 1h10m
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- In a soup pot, heat water over medium heat. Whisk in No Beef Base until dissolved.
- Add carrots, celery, garlic, shallot, tomatoes, tomato paste, vegetable juice, corn, green beans, basil, bay leaf, salt and pepper, stir to combine. Bring soup to a boil.
- Reduce heat to medium-low, cover and simmer, until done, about 35 minutes, stirring occasionally. Remove bay leaf before serving.
CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)
I make this super-easy vegetarian vegetable soup about every other week. It's thick and hearty, almost like a stew. Served with warm whole grain bread it makes a filling meal. Use green peas or green peas in place of okra if preferred.
Provided by jbr319
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
- Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
- Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
- Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
- Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 19.7 g, Fat 3.3 g, Fiber 3.6 g, Protein 3 g, SaturatedFat 0.4 g, Sodium 436.1 mg, Sugar 5.6 g
VEGETARIAN BEAN AND BARLEY VEGETABLE SOUP
Steps:
- Gather the ingredients.
- In a large soup or stock pot, sauté the onions and garlic in the oil or vegan margarine for a minute or two.
- Then add the celery, carrots, and any other vegetables you are using for about 3 to 5 minutes.
- Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer. Once your soup is simmering, reduce the heat to medium-low and cover your pot.
- Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.
- Be sure to remove both of the bay leaves before serving your soup.
- Taste, and then add in more spices or a bit of optional salt and pepper to taste.
Nutrition Facts : Calories 103 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 128 mg, Sugar 2 g, Fat 4 g, ServingSize about 6 to 8 servings, UnsaturatedFat 0 g
VEGETARIAN VEGETABLE SOUP
Categories Soup/Stew Vegetable Side Stew Low Carb Low Fat Vegetarian Low Cal High Fiber Low/No Sugar Wheat/Gluten-Free Dinner Lunch Healthy Vegan
Yield 6 servings
Number Of Ingredients 14
Steps:
- 1. Chop the onion, carrots, and celery and mince the garlic. 2. Saute the onion, carrots, celery, garlic, and some of the spices with the olive oil for 10 minutes. 3. Add the vegetable broth and water, then gradually stir in the tomato paste. 4. Once you have a consistent broth, add in the tomatoes, cabbage, and remaining spices. 5. Bring the mixture to a boil and then reduce and simmer for another 20 minutes. 6. Let cool, eat, enjoy, and store the extra in the refrigerator or freezer.
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EASY HOMEMADE VEGETABLE SOUP RECIPE - THE KITCHEN …
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Estimated Reading Time 6 mins
- Serve veggie soup warm. Garnish options: lemon zest, fresh parsley, croutons, or grated parmesan cheese.
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From mydarlingvegan.com
Estimated Reading Time 7 mins
- In a large soup pot, heat olive oil (or water) over medium heat. Add onions, garlic, and ginger and sauté for about 5 minutes, stirring often, until onions are fragrant and translucent. Add the celery, carrots, and cauliflower and sauté for another 5 minutes until the vegetables are slightly tender.
- Add the vegetable broth, tomatoes, chickpeas. Bring to a boil. Reduce heat to a simmer, cover, and let cook for about 20 minutes, until the cauliflower is cooked all the way through.
- Remove from the heat and stir in the spinach. Season with salt and pepper. Taste and adjust seasonings. Let soup cool 10 minutes before serving.
MANY-VEGGIE VEGETABLE SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
Estimated Reading Time 4 mins
- Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
- Add the wine and cook for about 30 seconds to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
10 BEST HEARTY VEGETABLE SOUP VEGETARIAN RECIPES | …
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22 VEGETABLE SOUP RECIPES | AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
Estimated Reading Time 3 minsPublished 2021-03-21
- Tomato and fennel soup. Wonderfully fragrant and filling, serve it with crushed almonds sprinkled on top for extra crunch.
- Potato and leek soup. A classic combination, together potato and leek makes a tasty, creamy soup that's perfect for lunch on a crisp, cold day. Serve with croûtons and fresh herbs.
- Roasted cauliflower and garlic soup with rouille. French for "rust", bright-orange-coloured rouille is a thickened capsicum and chilli-flavoured mayonnaise-like sauce often used stirred into, or as a garnish for, Provençal soups and stews.
- Cauliflower and parsnip soup. Serve with hot rosemary bread for winning winter combo.
- Moroccan vegetable soup with harissa. For those cooler nights where you're wanting a bit of a spicy kick.
- Spiced pumpkin soup with cinnamon cream. A smooth and creamy soup packed full of zest and spice, served with a dollop of cinnamon cream.
- Ratatouille soup with pistou. Turn the traditional vegetable stew into a tasty soup and elevate it with a fresh basil pistou.
- Sweet corn soup. This Mexican-style corn soup is delicately spiced with garlic, chilli and cumin. The crunchy tortilla strips and jalapeños sour cream are both moreish, so make sure to have plenty on hand.
- Carrot and lentil soup with coriander pesto. Packed full of nutrients, this hearty and comforting vegan soup from The Australian Women's Weekly's Everyday Vegetarian cookbook is the ultimate winter warmer.
27 HEALTHY VEGETARIAN SOUP RECIPES - COOKIE AND KATE
From cookieandkate.com
Published 2021-01-25
- Best Lentil Soup. Gluten free and vegan. “This soup is AMAZING! Holy cow the lemon in this just adds something that I never knew I was missing! I ate this for like a week straight & couldn’t get enough of it!
- Chickpea Noodle Soup. Easily gluten free and vegan. “Amazing! This is so flavorful, a perfect substitution for chicken noodle soup. I made it exactly as-is.”
- Butternut Squash Chipotle Chili with Avocado. Gluten free and vegan. “My fiancé is a chili enthusiast and a meat lover. We both rank this our number one chili recipe!
- Curried Sweet Potato, Farro, Kale and Chickpea Soup. Vegan. “This soup is delicious! I found your recipe on Friday, made it on Sunday, and am eating it right now and for lunch allll week long.
- Quinoa Vegetable Soup with Kale. Gluten free and vegan. “Absolutely wonderful! Made this soup tonight and it was a complete success. Happy husband and I was surprised but extremely happy kids.
- Roasted Butternut Squash Soup. Gluten free and easily vegan. “This was simple but absolutely outstanding! THANK YOU!” – Patricia.
- Classic Minestrone Soup. Easily gluten free and easily vegan (skip the cheese) “Kate, I have made this soup many times in the last couple of years! It is as perfect a minestrone soup as there is.
- West African Peanut Soup. Gluten free and vegan. “Soooooooooo DELICIOUS! I made this with kale and served with brown rice. I love the thickness and flavour of this dish!
- Vegetarian Tortilla Soup. Easily gluten free and vegan. “This was the MOST yummy and satisfying soup!! I’m making it again tonight. It will be a regular in my house from now on.”
- Creamy Roasted Carrot Soup. Gluten free and easily vegan. “I made this soup last night it was absolutely delicious, one of the best soups I have ever made.
26 BEST VEGETARIAN SOUP RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
- Tomato Soup. We start with a classic. Tomato is one of the world’s best loved soups, and it’s easy to see why with this dreamy recipe. What makes this extra amazing is that it’s vegan-friendly.
- Roasted Carrot Soup. You’ll never look at carrots the same way again after trying this irresistible soup. This is really four recipes in one, with variations on the original.
- Vegetable Soup. You’ll lose count of the number of veggies in this healthy, vibrant recipe that’s both easy and economical. It works with pretty much any veggies you have hanging around the fridge.
- Sweet Potato Soup. Sweet potatoes are high in fiber, B vitamins, and vitamin C. So get them in a pot and make this nourishing soup. Sweet potatoes are blended with coconut milk and almond butter to make a nutty, creamy soup that strikes the perfect balance between sweet and savory.
- Cream of Spinach Soup. Spinach is a nutrition powerhouse, loaded with folate and iron. The green superfood is given centre stage in this vegan recipe that uses potato to bulk it out to a thick and creamy bowl.
- Roasted Cauliflower Soup. How do you get a creamy soup without cream? By blending in lots of cauliflower! In this flavorful recipe, the cauliflower is roasted first, giving it a richer, deeper flavor that you’ll taste in every spoonful.
- Asparagus Soup. Fresh, tender asparagus is one of the best things about spring. And one of the best ways to enjoy the humble but healthy veggie is this bright, vibrant soup.
- Butternut Squash Soup. Smooth and silky butternut squash soup is the perfect fall comfort food. Especially when the root vegetable teams up with flavors like sage, rosemary, and ginger, as it does in this delightful recipe.
- Lentil Soup. Every thrifty cook keeps a bag of lentils around. Not only do they store well, but they’re a great way to add more protein, bulk, and flavor to lots of dishes.
- Pumpkin Soup. This easy recipe for pumpkin soup uses just seven ingredients, but it’s fancier than you’d think with a kale-sesame topping. Serve this one for your next vegetarian dinner party and prepare to wow your plant-eating guests.
VEGAN VEGETABLE SOUP - A VIRTUAL VEGAN
From avirtualvegan.com
- To a large soup pot add the oil. Heat over medium heat until hot, then add the onion, carrots and celery. Cook for about 10 minutes until it is smelling fragrant and the onion is translucent. If cooking oil-free use a few tablespoons of water to saute with instead of the oil.
- Then add everything else except the lemon juice. If using optional seasonal veggies, only add them now if they are sturdier vegetables that need a lot of cooking like squash and sweet potato. Leave more delicate vegetables like peas, greens, corn and asparagus until near the end.
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