Easy Vegan Soup Recipes: I Lived on Soup for 7 Days & What Happened Next SHOCKED Me!

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Cozy Up with Comfort: 3 Easy Vegan Soup Recipes to Warm Your Soul

Are you craving a comforting, healthy meal that's also incredibly easy to make? Look no further! This blog post is your ultimate guide to whipping up easy vegan soup recipes that are bursting with flavor and perfect for any occasion. Whether you're a seasoned vegan or just exploring plant-based options, these recipes are designed to be simple, satisfying, and sure to become staples in your kitchen. We'll cover three delicious options: a creamy tomato soup, a hearty lentil soup, and a vibrant vegetable soup. Get ready to embrace the warmth and goodness of homemade soup! Let's dive into these amazing vegan soup ideas and discover how simple and delicious plant-based cooking can be!

Recipe 1: Creamy Vegan Tomato Soup

This vegan tomato soup is a classic for a reason. It's rich, creamy, and incredibly satisfying, perfect for dipping with crusty bread or pairing with a grilled vegan cheese sandwich. The best part? It's surprisingly easy to make, using simple ingredients you likely already have in your pantry!

Yields: 4 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• ½ cup raw cashews, soaked in hot water for at least 30 minutes (or 1/2 cup store-bought cashew cream)
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes and Broth: Pour in the crushed tomatoes and diced tomatoes (with their juices), along with the vegetable broth. Stir to combine.
3. Season and Simmer: Add the dried basil, dried oregano, salt, and pepper. Bring the soup to a gentle simmer.
4. Blend for Creaminess: If using soaked cashews, drain the water and add the cashews to a high-speed blender or food processor. Add a ladleful of the hot soup to the blender (this helps with blending) and blend until completely smooth and creamy. Alternatively, if using cashew cream, simply add it to the pot at this step and whisk to combine.
5. Combine and Heat Through: Pour the blended cashew mixture back into the pot with the soup. Stir well to combine. Heat the soup through, but do not boil.
6. Taste and Adjust: Taste the soup and adjust seasonings as needed. You might want to add a pinch more salt or pepper.
7. Serve and Enjoy: Ladle the creamy vegan tomato soup into bowls and garnish with fresh basil leaves, if desired. Serve hot with your favorite crusty bread or a grilled vegan cheese sandwich.

Recipe 2: Hearty Vegan Lentil Soup

Lentil soup is a powerhouse of nutrients and a fantastic source of plant-based protein. This vegan lentil soup recipe is packed with vegetables, making it a complete and satisfying meal. It's also budget-friendly and incredibly easy to adapt to your preferences. Learn how to make the best healthy vegan soup!

Yields: 6 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 bay leaves
• Fresh parsley, chopped, for garnish (optional)
• Lemon wedges, for serving (optional)

Instructions:

1. Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Spices: Add the cumin, coriander, turmeric, salt, and pepper to the pot. Cook for about 30 seconds, stirring to toast the spices and release their aromas.
3. Add Lentils, Broth, and Tomatoes: Add the rinsed lentils, vegetable broth, diced tomatoes (with their juices), and bay leaves to the pot. Stir to combine.
4. Simmer: Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 35-45 minutes, or until the lentils are tender.
5. Remove Bay Leaves and Adjust Seasonings: Remove the bay leaves from the soup. Taste the soup and adjust seasonings as needed. You might want to add more salt, pepper, or a squeeze of lemon juice.
6. Serve and Enjoy: Ladle the vegan lentil soup into bowls and garnish with fresh parsley, if desired. Serve with lemon wedges on the side for a bright, tangy finish.

Recipe 3: Vibrant Vegan Vegetable Soup

This vegan vegetable soup is a fantastic way to use up any leftover vegetables you have on hand. It's packed with vitamins and minerals, and you can easily customize it with your favorite vegetables. This is one of the best vegan soup recipes to use up your fresh ingredients!

Yields: 6 servings Prep time: 20 minutes Cook time: 30-40 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup chopped broccoli florets
• 1 cup chopped zucchini
• 1 cup chopped green beans (or frozen)
• 1 cup corn kernels (fresh or frozen)
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Sauté the Base: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Broth and Tougher Vegetables: Pour in the vegetable broth. Add the broccoli, zucchini, green beans, and corn.
3. Season and Simmer: Add the thyme, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20-30 minutes, or until the vegetables are tender.
4. Taste and Adjust: Taste the soup and adjust seasonings as needed. You might want to add more salt, pepper, or herbs to your liking.
5. Serve and Enjoy: Ladle the vegan vegetable soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy the colorful array of vegetables and flavors!

Helpful Tips and Variations:

• Creamy Tomato Soup Variations: For extra creaminess, add a dollop of vegan sour cream or a swirl of coconut milk to your bowl. You can also add a pinch of red pepper flakes for a touch of heat.
• Lentil Soup Customization: Feel free to add other vegetables to your lentil soup, such as potatoes, spinach, or kale. For a smokier flavor, add a teaspoon of smoked paprika.
• Vegetable Soup Flexibility: Don't be afraid to experiment with different vegetables in your vegetable soup! Bell peppers, mushrooms, and spinach are all great additions.
• Storage: All three of these easy vegan soups can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Serving Suggestions: Serve your soups with crusty bread, a side salad, or a dollop of vegan yogurt for added richness.

These three easy vegan soup recipes are just the beginning of your plant-based culinary journey. They are designed to be simple, flavorful, and easily adaptable to your taste preferences. Experiment with different vegetables, spices, and toppings to create your own unique variations. Share your creations and modifications with us! We hope you enjoy these comforting and delicious vegan soups. Happy cooking, and let us know which vegan soup is your favorite!