Category Archives: Vegan Soup Recipe

Spicy vegan chili served with avacado

Spicy Vegan Chili Recipe

My favorite way to cook this vegan chili recipe is low and slow, preferably in a slow cooker if you have one. If you like your chili spicy, this is the recipe for you. Chili is a healthy, filling and hearty meal that will please the whole family. My secret ingredient is bulgar wheat, which plumps out as the chili cooks in the slow cooker, turning into tiny, chewy balls of flavor.

This vegetarian chili recipe makes enough to fill an eight quart crock pot. If your crock pot is smaller than that, scale down the quantities or cook the chili in a stock pot on the stove.

SERVINGS

14-16 full portions

All of the ingredient to make a delicious vegan chili

All of the ingredient to make a delicious vegan chili

INGREDIENTS

  • 2 cups dry kidney beans
  • 1 1/2 cups dry black beans beans
  • 6 cups of bean cooking water
  • 1 cup bulgar wheat
  • One can tomato paste, 6 oz
  • 2 Tbsp. vegetable oil
  • 1 large can chopped tomatoes
  • 2 medium  onions, diced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 2 medium carrots, chopped
  • 4 stalks celery, chopped
  • 1 cup frozen corn kernels
  • 1/4 avocado per person for garnishing
  • 3 jalapeño peppers, diced (include the seeds if you want it spicy)
  • 2 Tbsp. fresh ginger, minced
  • 8 cloves garlic, minced
  • 3 chipotle chilis with adobe sauce, minced
  • 4 Tbsp. chili powder
  • 2 bay leaves
  • 1 tsp. cinnamon
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 2 tsp. coriander
  • 1 tsp. thyme
  • 1 tsp oregano
  • 1/4 cup cocoa powder
  • 2 Tbsp. soy sauce
  • salt and pepper to taste

DIRECTIONS

  1. Cook the dried kidney and black beans until tender.
  2. While the beans are cooking, chop the vegetables and measure the spices into a bowl.
  3. Preheat large frying pan on high heat and add vegetable oil
  4. Sauté vegetables in a large frying pan for 5 minutes.
  5. Add the minced garlic, ginger and jalapeño and sauté for another 5 minutes.
  6. Add the spices (except for the cocoa powder and bay leaved) and sauté for a further 5 minutes.
  7. Drain the beans, saving the water.
  8. Transfer the beans and 6 cups of bean water to the slow cooker, turned to high.
  9. Transfer the sautéed vegetables to the slow cooker.
  10. Add bulgar wheat, tomato paste, chopped tomatoes, bay leaves, soy sauce and cocoa powder.
  11. Once the chili comes to a bowl, turn the slow cooker to low.
  12. Cook for 4 to 6 hours, stirring occasionally.
  13. Add the corn 15 minutes before serving.
  14. Slice the avocado for garnishing
  15. Dish the chili into a bowl, garnish with slices of avocado and serve.
Spicy vegan chili served with avocado

Spicy vegan chili served with avocado

I like to pair my vegetable chili with vegan cornbread or a hearty rustic loaf of bread. If you don’t have a slow cooker, you can cook this in a large stock pot over low heat.

This recipe makes a lot of chili! If you bring this yummy vegan chili along to a potluck, everyone will be asking for the recipe. Be ready to eat tasty leftovers the next day.

Vegan Thai Pumpkin Soup Recipe

Vegan Thai Pumpkin Soup Recipe

As summer turns into fall, farmers markets fill with a cornucopia of pumpkins and squashes. I love all things pumpkin, and this soup is no exception. My vegan Thai pumpkin soup recipe has a perfect blend of exotic flavours, different from the traditional pumpkin pie spice blend. The mixture of savoury and sweet provided by the pumpkin, sweet potatoes and coconut milk is delicious, while staying low in calories.

Vegan Thai Pumpkin Soup Recipe

Vegan Thai Pumpkin Soup Recipe

Feel free to play with adding different amounts of your favourite Thai spices and peppers, either leaving it mild to let the gentle tastes of pumpkin and coconut to shine, or heating things up to a spicy inferno.

You can leave it chunky, or as I prefer, blend it until it’s smooth and creamy. This vegetarian pumpkin coconut soup is perfect as an appetizer, or as an accompaniment to a spicy Thai noodle dish.

SERVINGS

10 to 12 starter or side portions.

INGREDIENTS

    • 16 cups pumpkin, peeled and cut into 1 inch cubes
Peeling and Chopped Pumpkin for Thai Pumpkin Soup

Peeled and Chopped Pumpkin

  • 6 cups sweet potato, peeled and cut into 1 inch cubes
  • 4 cups red onion, diced
  • 4 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed (optional)
  • 1 can thick coconut milk
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. Thai red curry paste
  • 5 cups vegetable stock ( I used Better Than Bouillion Vegetable Base)
  • Better Than Bouillon Vegetable Base

    Better Than Bouillon Vegetable Base

  • 5 cups water
  • 1 lime, juiced
  • 2 limes, zest
  • Zested Lime for Thai Pumpkin Soup

    Zested Lime

  • 1/2 cup cilantro leaves, to garnish
  • 1/2 Tbsp. salt

DIRECTIONS

  1. Heat the vegetable oil in a large, heavy-bottomed pot.
  2. Add the diced red onion, diced garlic, Thai red curry paste and a pinch of salt and sauté on medium heat for 5 minutes.

    Sautéeing the onion, garlic and red curry paste for a vegan thai pumpkin soup

    Sautéeing the onion, garlic and red curry paste

  3. Add the pumpkin, sweet potatoes, vegetable stock and water and bring to a boil for 5 minutes
  4. Cover and reduce heat to low to simmer until the pumpkin and sweet potatoes are tender, around 15 minutes, stirring occasionally.
  5. Add the coconut milk, lime juice and zest and salt to taste.
  6. Purée soup to desired consistency with an immersion blender.
  7. Add the chickpeas and heat on low for 5 minutes.
  8. Serve the finished soup into bowls and garnish with cilantro.


I prefer to purée this vegetarian pumpkin soup to a fine, smooth texture to give it a gourmet taste. This is a quick and easy recipe to prepare and can even be made the day before a larger Thai feast to make you look like a vegan all-star.

Vegan Spicy Trini Corn Soup

Vegan Spicy Trinidadian Corn Soup

I discovered this soup on the streets of Port of Spain, the capital of Trinidad, while I was sailing around the Caribbean. I’ve wanted to make this soup myself ever since then, and now that it’s corn season, I was able to! No-one will believe that this soup is vegan.

Vegan Spicy Trinidadian Corn Soup

Vegan Spicy Trinidadian Corn Soup

The food of Trinidad is a delicious blend of East Indian and Afro-Carribbean influences, taking advantage of local vegetables and a range of hot spices. The range of vegan street food in Port of Spain is fantastic and it’s tough to beat being able to wash food down with fresh coconut milk drunk straight from the coconut, and then eating the coconut afterwards.

All the ingredients you need to make vegan Trinidadian Corn Soup

All the ingredients you need to make vegan Trinidadian corn soup.

SERVINGS
8 to 10 full portions

INGREDIENTS
6 corn on the cob, shucked
1/4 cup cilantro, chopped
3 Tbsp. vegetable oil
4 cups onion, diced
3 cloves garlic, minced
1 cup celery, chopped
2 cups carrot, diced
1 cup lentils
1 scotch bonnet pepper, diced for spicy, whole for a milder soup (Use the type of hot pepper you prefer. I used habanero)
1/4 tsp. black pepper
1/2 Tbsp. salt
2 tsp. thyme
3 cups sweet potato, cubed
5 cups boiling potatoes, cubed (I used Michigan White)
5 cups pumpkin, skinned & cubed
4 cups vegetable stock (I used Knorr Homestyle Vegetable Stock)
4 cups water
1 can coconut milk

Deseeding the pumpkin

Deseeding the pumpkin.

DIRECTIONS

  1. Bring water to a boil in a pot large enough for 3 cobs of corn.
  2. While waiting for the water to boil, chop the vegetables as described.
  3. When the water has come to a boil, put the 3 cobs of corn in for 2 minutes.
  4. Remove cobs from water and allow them to cool while you continue to prep your veggies.
  5. Chop the uncooked cobs of corn into 1 inch slices.

    Three raw cobs of corn cut into 1" sections.

    Three raw cobs of corn cut into 1″ sections.

  6. Cut the kernels from the cooked cobs.

    Kernels cut off of the three cooked cobs of corn.

    Kernels cut off of the three cooked cobs of corn.

  7. Heat the vegetable oil in a large, heavy-bottomed pot.
  8. Add the chopped onion and cook until the onions are translucent, around 5 minutes.
  9. Add the finely minced garlic, celery, carrots, hot pepper and a pinch of salt and cook for another 5 minutes.
  10. Add the remaining vegetables, except for the 1″ corn on the cob sections and cook for a further 5 minutes.

    Sautéing the veggies for Trini corn soup.

    Sautéing the veggies for Trini corn soup.

  11. Add vegetable broth, water, coconut milk, spices and lentils and bring to a boil for 5 minutes.
  12. Cover and reduce heat to low to simmer until the vegetables are tender and lentils are cooked, around 50 minutes, stirring occasionally.
  13. If you’re going for a milder soup and had put the hot pepper in whole in step 9, remove it now.
  14. Purée soup to desired consistency with an immersion blender.
  15. Add the 1 inch sections of corn on the cob and cook for another 10 minutes.

    Almost Ready!

    Almost ready!

  16. Season to taste with salt and pepper.
Ready to serve!

Ready to serve!

My vegan Trini corn soup will help you stay warm on a brisk fall night.  Try serving it with naan bread or chapati to make it a full Trini experience. You can refrigerate the soup for up to a week, if you have left! I like to freeze individual portions as an easy and healthy work lunch.

Ingredients to make sweet potato black bean soup

Vegan Sweet Potato and Black Bean Soup Recipe

I made this soup in Barcelona in the fall when I was inspired by all of the locally grown, seasonal vegetables. Sweet potatoes and black beans are a perfect base for making a vegan soup, providing a nourishing and warming start, that’s built on with a medley of other vegetables and spices. It’s perfect as a meal by itself with a hearty whole grain bread to dip into it, or combined with a salad. On a sunny fall day, combat the brisk weather with this warming vegetarian soup.

Ingredients to make sweet potato black bean soup

SERVINGS
8 to 10

INGREDIENTS
4 Tbsp. vegetable oil
1 cup onion, chopped
4 garlic cloves, finely minced
3 cups leeks, sliced vertically, rinsed and chopped
6 cups sweet potatoes, peeled and chopped
2 cups carrots, chopped
1 cup zucchini, chopped
1 cup white mushrooms, sliced
2 cups tomatoes, fresh or canned, chopped
6 cups vegetable stock
2 cans black beans, drained and rinsed
1 Tbsp. ground corriander
1 Tbsp. ground cumin
1 Tbsp. chili powder
1/2 lemon
2 Tbsp. olive oil
1/2 tsp. salt to taste

DIRECTIONS

  1. Chop the vegetables into bite-sized chunks.
  2. Heat the vegetable oil in a large heavy-bottomed pot.
  3. Add the chopped onion and cook until the onions are translucent, around 5 minutes.
  4. Add the finely minced garlic, chopped leaks and salt and cook for around 10 minutes.
  5. Add sweet potatoes, carrots, zucchini and mushrooms and cook for around 15 minutes.
  6. Add vegetable broth, spices, tomatoes and black beans and bring to a boil for 5 minutes.
  7. Cover and reduce heat to low to simmer until the vegetables are tender, around 15 minutes, stirring occasionally.
  8. Purée soup to desired consistency with an immersion blender.
  9. Add the juice from the 1/2 lemon and season to taste with salt and pepper.

The finished soup

My vegan sweet potato and black bean soup tastes great fresh, you can refrigerate it for up to a week or freeze it and thaw it out whenever you need a quick and easy meal. This quick and cheap vegan soup can be made in a large batch to keep you satisfied for weeks to come.

 

Recipe for Vegetarian Indian Dal

Vegan Lentil Dal Soup Recipe

Dal is a classic Indian soup that can be served as a starter, main or side dish. Try serving it with a naan or roti for dipping and you won’t be disappointed. Vegan dal is low in fat and high in protein and fibre. You’ll have to work hard to find another dish that is as healthy and delicious as a vegan dal soup. This vegan lentil soup uses a simple set of ingredients and a large batch can be cooked for under 5 dollars. Once the soup is simmering you’re free to make another dish or sit back and relax while your kitchen fills with the exotic scents of India.

Recipe for Vegetarian Indian Dal

Vegan Lentil Dal Soup

SERVINGS 6 to 8 TIME 1.5 hours INGREDIENTS 6 Tbs. vegetable oil 3 large onions (6 cups), diced 2 cloves garlic, minced 4 Tbs. ginger, peeled and minced 3 medium jalapeños, minced 10 cups vegetable broth 1 pound (2 cups) red lentils 1 Tbs. ground coriander 2 tsp. ground cumin 2 tsp. mustard powder 2 tsp. paprika 2 tsp garam masala or curry powder parsley to garnish (optional) DIRECTIONS

  1. Heat vegetable oil in a large heavy-bottomed stock pot.
  2. Add onions and cook until translucent, around 10 minutes.
  3. Add ginger, jalapeños and garlic and cook for another 5 minutes.

    Sautéing the onions, garlic and jalapeños

  4. Add vegetable broth, spices and lentils.
  5. Bring to a boil for five minutes, then reduce to a simmer.
  6. Cover and cook, stirring occasionally,  for around 1 hour, until the lentils are soft and fall easily apart. Add water as needed.

    Finished vegan dal lentil soup

    The finished soup

  7. Portion into bowls and add parsley to garnish.

Vegan lentil soup can be refrigerated for up to a week or frozen and thawed when you need a filling meal in a hurry. If it’s cold outside there’s nothing better than a bowl of hot and spicy dal soup.

Vegan French Onion Soup With Nutrional Yeast

Vegan French Onion Soup Recipe

Vegan French Onion Soup With Nutrional Yeast

Vegan French Onion Soup With Nutrional Yeast

I’ve reimagined classic French onion soup to create a vegan version with even more flavour than the original. While this soup takes time to prepare, it’s important not to rush the caramelizing of the onions as the entire flavour of the soup is based on the complex sugars created by slowly browning the onions. This easy soup recipe requires a simple list of ingredients, but results in a rich, complex vegetarian onion soup  that will satisfy you when you crave a savoury treat.

SERVINGS
6 to 8

INGREDIENTS
10 cups (3 pounds) yellow onions, thinly sliced
2 garlic cloves, minced
2 Tbs. margarine
2 Tbs. vegetable oil
1/2 tsp salt
1/2 tsp. sugar
3 Tbs flour
10 cups vegetable stock
2 Tbs. miso paste
4 Tbs. brandy
1 or 2 slices French bread per bowl, day old or toasted
1 Tbs. nutritional yeast per bowl (optional)

DIRECTIONS

  1. Thinly slice the onions and mince the garlic. Thin slices will speed the caramelization process.
  2. Heat the margarine and oil in a large heavy-bottomed pot or skillet. When the margarine has melted, add the onions and cook until the onions are translucent, about 10 minutes.

    Onions for Vegan French Onion Soup Recipe

    Onions for Vegan French Onion Soup Recipe

  3. Add the sugar, salt and garlic and continue occasionally stirring the onions, making sure to not let them burn. Cook until the onions are a caramel colour, about 30 to 40 minutes.
  4. Heat the vegetable stock.
  5. Dissolve the flour in a 1/4 cup hot stock. Stir into the onions and cook for another 4 to 5 minutes.

    Caramelized Onions for Vegan French Onion Soup

    Caramelized Onions for Vegan French Onion Soup

  6. Add the onions to the pot with the vegetable stock, and deglaze the onion pan with brandy or hot stock to get all the tasty caramelized onion bits.
  7. Bring the soup to a simmer, add the brandy and cover. Simmer the soup for 1 hour. Check occasionally and add water if the level has reduced significantly.
  8. Reduce heat to bring the soup below boiling temperature. Dissolve the miso in 1/4 cup broth and stir into the soup. It’s important not to boil the miso since doing so will break down the beneficial bacteria and enzymes it contains. Cook at a medium low temperature for 30 minutes.

    Vegan French Onion Soup in the Pot

    Vegan French Onion Soup in the Pot

  9. Portion soup into bowls, top with slices of French bread and sprinkle with nutritional yeast. Enjoy!

This vegan onion soup can be refrigerated for up to a week or frozen and thawed when you crave the rich broth and caramelized onions. Now you know how to make French onion soup for vegans. I hope you enjoy this simple French onion soup as much as I do!

Vegan Potato Leek Soup Recipe

Vegan Potato Leek Soup Recipe

Vegan Potato Leek Soup Recipe

Pot of Vegan Leek and Potato Soup

The winter leek season is starting to wind down but there’s still time to take advantage of fresh leeks and make a vegetarian leek soup that will fill you up with a hearty and healthy combination of simple ingredients. I like to cook this soup on the weekend and then enjoy delicious leftovers for the rest of the week. This vegetarian leek and potato soup recipe is quick to make but will impress everyone with how creamy, thick and rich it tastes while being nutritious and low calorie. Try making the soup now and then save this simple recipe until the start of the summer leak season. This vegan soup recipe takes about 20 minutes to prepare and an hour in total cooking time.

SERVINGS
8 to 10

INGREDIENTS
3 large leeks, white and light green parts only
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 tsp. salt
10 cups (6 to 7) Yukon Gold potatoes cut into 1/2-inch thick half-moons
7 cups vegetable stock
Black pepper, to taste

DIRECTIONS

  1. Trim the dark green tops and roots from the leeks. Slice them in half lengthwise and wash thoroughly. Cut crosswise into 1/4-inch-thick half-moons. Finely dice the garlic.

    Sautéing Leeks for Vegan Potato Leek Soup

    Sautéing Leeks for Vegan Potato Leek Soup

  2. Heat the two tablespoons of vegetable oil in heavy-bottomed pot that holds at least 4 litres. Add leeks and garlic and salt. Cook, stirring occasionally, until leeks are softened but not browned, about 7 minutes.
  3. While the leeks are cooking cut the potatoes in half lengthwise and then slice into 1/2-inch-thick half-moons. Continue to occasionally stir the leeks.
  4. Add the vegetable stock. Bring the soup to a boil. Lower heat to simmer, cover, and let cook until potatoes are soft, around 40 minutes.

    unblended vegan potato leek soup

    Vegan potato leek soup cooking in pot

  5. Stir in the extra-virgin olive oil. Purée soup to desired consistency with an immersion blender.  Add some more salt and pepper until it tastes delicious.

You can serve this vegetarian soup as a meal by itself or as a side. This vegan leek soup is just as good reheated as it is fresh and will keep in refrigerator for up to one week. This leek soup also freezes well to satisfy your out-of-season leek cravings.

 

Delicious and Easy Vegan Borscht Soup

Vegan Borscht Recipe

Delicious and Easy Vegan Borscht Soup

Delicious and Easy Vegan Borscht Soup

This vegan borscht recipe makes a hearty and healthy soup. Borscht is a classic Eastern European soup that comes in many variations. Including potatoes and puréeing the soup with an immersion blender creates a thick and creamy beet soup that will fill you up. It’s perfect as a main dish with fresh, crusty bread to dip into the soup or as a side with a salad or sandwich. If you’re looking for the perfect vegan soup recipe to cook for your friends, this could be it.

Servings
8 to 10

Ingredients
8 cups beets, peeled and cubed
4 cups yellow fleshed potatoes (Yukon Gold or similar), cubed
3 cups carrots, cut into circles
4 cups green cabbage, shredded
2 cups onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
8 cups vegetable stock or water
1/2 a lemon, juice squeezed into soup
1/2 tsp. salt
black pepper to taste
Chopped dill to garnish

Directions

  1. Prepare the garlic, onions, beets, potatoes, cabbage and carrots. Cut the beets, potatoes and carrots to be bite-sized chunks.
  2. Heat the olive oil in a large soup pot over medium heat. Sauté the onions and garlic until the onions are translucent (about 5 minutes).
  3. Add the potatoes, beets and carrots and sauté for another 5 minutes
  4. Add the vegetable stock and salt and bring the soup to a boil for 10 minutes.
  5. Add the shredded cabbage, reduce heat and cover. Simmer for 30-40 minutes, until the vegetables are tender.
  6. Purée the soup with an immersion blender to your desired consistency. To prevent all of the vegetables from being puréed, remove 3 cups of vegetables before puréeing and add back afterwards.
  7. Add salt and pepper to taste and add the freshly squeezed lemon juice.
  8. Garnish with chopped dill and serve hot.

Leftovers will last for about a week in the fridge and the soup tastes even better reheated as the flavours have time to mingle. An hour of cooking will leave you with leftovers for a whole week. You can also freeze this vegetarian soup and microwave it if you’re in a hurry.

 

Blending Vegetarian Split Pea Soup

Vegan Split Pea Soup Recipe

Blending Vegetarian Split Pea Soup

Blending Vegan Split Pea Soup

This is one of my favorite vegan soup recipes. It’s easy to make, uses easy to find ingredients and most importantly, is delicious. This vegan pea soup is healthy, low in fat, easy, cheap, hearty and filling. It’s great to eat as a meal in itself or as a side with a salad or sandwich.

SERVINGS
8 to 10

INGREDIENTS
2 cups (450 g) green split peas
2 cups chopped yellow onion
4 cups cubed creamy yellow potatoes (Yukon Gold for example)
3 cups of carrots, cut into disks
2 cups diced celery
3 garlic cloves,  minced
2 tbs. olive oil
8 to 10 cups vegetable stock
1 tsp ground mustard
1/2 tsp. salt
pepper to taste

Optional
1/2 teaspoon dried parsley
1/2 teaspoon liquid smoke, optional
1/4 tsp. marjoram
1/4 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. sage
1/4 tsp. oregano
1/4 tsp. dried basil

DIRECTIONS

  1. Check the split peas for stones and impurities.
  2. Chop the vegetables.
  3. Put the ingredients in a heavy bottom pot, and bring to a boil for 5 minutes. Reduce heat to medium-low and cover loosely.
  4. Check the water level and stir the soup every 20 minutes. If necessary, add water to keep the vegetables submerged.
  5. Cook for at least 1 hour. When done, the potatoes should be completely cooked and the peas should be very soft and mushy.

    Vegan Pea Soup

    Vegetarian Green Pea Soup Recipe

  6. Purée the soup with an immersion blender

Leftovers will last for about a week in the fridge and the soup tastes just as good reheated as it does fresh. An hour of cooking will leave you with leftovers for a whole week. You can also freeze the soup and microwave it when you’re in a hurry. I hope you enjoy my vegetarian green pea soup as much as I do.