Let me tell you, there’s nothing quite like a warm bowl of vegan soup to brighten up a chilly day! This recipe is my go-to for busy weeknights when I want something quick, healthy, and oh-so-delicious. The beauty of vegan soup recipes lies in their simplicity and flavor; you can throw in whatever veggies you have on hand and it always turns out amazing. I remember cozying up on the couch with a steaming bowl of this soup, the aroma filling the air while I curled up with my favorite blanket. It’s comforting, satisfying, and makes the perfect meal to share with friends or family. Trust me, once you try this, you’ll be making it all season long!
Ingredients List
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach
How to Prepare Vegan Soup Recipes
Alright, let’s dive into making this scrumptious vegan soup! It’s super straightforward, and I promise you’ll have a delicious meal on the table in no time. Here’s how to do it:
Step-by-Step Instructions
- First things first, heat 2 tablespoons of olive oil in a large pot over medium heat. You want that oil nice and warm so it can work its magic on the veggies!
- Now, toss in the chopped onion, diced carrots, and diced celery. Sauté them for about 5-7 minutes, or until the veggies are softened and the onion is translucent. The smell will be heavenly!
- Next, stir in the minced garlic, diced zucchini, and chopped bell pepper. Cook everything together for another 5 minutes. This is when your kitchen will start to feel cozy and inviting!
- Time to add the good stuff! Pour in 4 cups of vegetable broth and the can of diced tomatoes (juice and all). Sprinkle in that teaspoon of dried thyme, along with salt and pepper to your taste. Give it all a good stir and bring the mixture to a boil.
- Once it’s boiling, reduce the heat to low and let it simmer for about 20 minutes. This allows all those flavors to meld beautifully. You might want to sneak a taste halfway through—totally worth it!
- Finally, stir in the fresh spinach and let it cook for just a couple more minutes until the spinach is wilted. And there you have it—your comforting vegan soup is ready to serve!
Serve it hot, and don’t forget to grab some crusty bread on the side. You’re going to love it!
Why You’ll Love This Recipe
- Quick and Easy: This vegan soup comes together in just 40 minutes, making it perfect for those busy weeknights when you need a nourishing meal fast.
- Packed with Nutrients: With all those colorful veggies, you’re not just enjoying a delicious bowl, but also fueling your body with vitamins and minerals.
- Flavorful and Satisfying: The combination of fresh vegetables and aromatic herbs creates a comforting dish that warms you from the inside out.
- Customizable: Feel free to toss in any veggies you have on hand! This recipe is super flexible, so you can get creative and make it your own.
- Perfect for Meal Prep: This soup stores beautifully in the fridge for up to 5 days, so you can enjoy leftovers or prepare it ahead for a quick lunch.
- Budget-Friendly: All the ingredients are affordable and easy to find, making this a great option for those looking to eat healthy without breaking the bank.
Tips for Success
Making this vegan soup even more delightful is easy with a few handy tips! Here’s what I’ve learned over the years that can elevate your soup game:
- Veggie Variations: Don’t hesitate to switch up the vegetables! Sweet potatoes, green beans, or even kale can be fantastic additions. Just make sure to adjust cooking times if you use harder vegetables like potatoes.
- Herb Boost: Fresh herbs like basil or parsley can really enhance the flavor. Add them right at the end of cooking for a vibrant, fresh taste. Dried herbs work well too, but fresh is always a winner!
- Spice It Up: If you like a bit of heat, try adding red pepper flakes or a dash of hot sauce. It gives a nice kick that complements the veggies perfectly!
- Texture Matters: For a creamier soup, blend a portion of it with an immersion blender after simmering. This creates a lovely texture while still keeping some chunks for that satisfying bite.
- Serving Suggestions: Serve your soup with a dollop of vegan sour cream or a sprinkle of nutritional yeast for a cheesy flavor. A side of crusty bread or a fresh salad makes it a complete meal!
- Storage Tips: If you plan to store leftovers, let the soup cool completely before refrigerating. It helps maintain the flavors and prevents overcooking when reheating.
With these little tweaks, you can make this vegan soup recipe truly your own, and trust me, your family and friends will be asking for seconds!
Nutritional Information
Here’s the scoop on the nutritional values for this delicious vegan soup! Keep in mind that these are estimates, but they give you a good idea of what you’re enjoying in each comforting bowl:
- Serving Size: 1 cup
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 22g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 5g
This soup is not only satisfying but also packed with nutrients to keep you feeling great. Enjoy every spoonful knowing you’re treating your body right!
FAQ Section
Can I add other vegetables?
Absolutely! One of the best things about this vegan soup recipe is its flexibility. You can toss in a variety of vegetables based on what you have at home. Think about adding sweet potatoes for a touch of sweetness, or green beans for a bit of crunch. If you’re a fan of leafy greens, kale or Swiss chard would be delightful too! Just keep in mind that harder veggies like carrots or sweet potatoes might need a little longer to cook, so chop them small and give them a head start in the pot. Get creative and make it your own!
How do I store leftovers?
Storing leftovers is a breeze! Once your soup has cooled down to room temperature, transfer it to an airtight container and pop it in the fridge. It should stay fresh for up to 5 days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. You can also microwave individual portions in a microwave-safe bowl—just cover it with a paper towel to prevent splatters. Easy peasy!
What can I serve with this soup?
This vegan soup pairs beautifully with a variety of sides! Crusty bread is always a hit; it’s perfect for dipping and soaking up all that delicious broth. You could also whip up a simple green salad with a light vinaigrette for a refreshing contrast. If you’re in the mood for something heartier, serve it alongside a slice of vegan quiche or a wrap filled with your favorite veggies. And don’t forget, a sprinkle of nutritional yeast or some avocado on top can add an extra layer of flavor to your meal!
Storage & Reheating Instructions
Storing this vegan soup is super simple! Once it’s cooled to room temperature, pour it into an airtight container and keep it in the fridge. It’ll stay fresh for up to 5 days, making it perfect for meal prep. When you’re ready to enjoy it again, just reheat it on the stovetop over medium-low heat, stirring occasionally until warmed through. If you prefer the microwave, transfer a portion to a microwave-safe bowl, cover it with a paper towel, and heat it in 1-minute intervals, stirring in between. This way, you’ll keep that fantastic flavor and texture intact!
Print
Vegan Soup Recipes: 5 Comforting Bowls for Chilly Days
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and delicious vegan soup recipe packed with vegetables.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic, zucchini, and bell pepper. Cook for 5 minutes.
- Add vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Stir in spinach and cook until wilted.
- Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Add your favorite herbs for extra flavor.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan soup recipes