Best Delicious Vegan Vegetable Soup Recipes

BEST HOMEMADE VEGAN VEGETABLE SOUP

Best Homemade Vegan Vegetable Soup image

This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!

Provided by Chelsea

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons grapeseed oil, or to taste
2 potatoes, chopped
3 stalks celery, sliced
3 carrots, sliced, or more to taste
½ large white onion, chopped
8 shiitake mushrooms, sliced, or more to taste
½ bunch Swiss chard, chopped
6 cloves garlic, halved
salt and ground black pepper to taste
water to cover
2 bay leaves
½ (16 ounce) package fusilli pasta
1 (8 ounce) container extra-firm tofu, cubed
2 tablespoons tamari
1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

Steps:

Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 34 g, Fat 5.5 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 327 mg, Sugar 2.6 g

VEGAN VEGETABLE SOUP

Vegan Vegetable Soup image

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

Ingredients

2 tbsp extra virgin olive oil
4 cloves of garlic, sliced
2 celery stalks, chopped
1 onion, chopped
2 medium potatoes (1 pound or 450 g), peeled and diced
2 large carrots (8 oz or 225 g), peeled and chopped
1 cup frozen corn kernels (140 g)
1 cup frozen green beans (120 g)
1 cup frozen peas (120 g)
2 14-ounce cans crushed tomatoes (800 g)
4 cup vegetable stock or water (1 l)
1 tbsp Italian seasoning or dried oregano
1/4 tsp salt
1/4 tsp ground black pepper

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

DELICIOUS VEGAN VEGETABLE SOUP

Delicious Vegan Vegetable Soup image

This delicious vegan vegetable soup uses lots of vegetables in a tasty, light broth, easy to adapt to your personal taste! Suggest adding cooked basmati rice when serving to make a complete meal. This will need salt and tastes better the second day. Also, cooking and prep time may not be entirely accurate. I invented this soup at 1 am - I'm a college student - but it is delicious.

Provided by mela.elle

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 15

Ingredients

olive oil
½ pound leeks, cleaned and chopped
2 celery ribs, chopped
½ red onion, chopped
1 green onion, chopped
1 jalapeno pepper, sliced
1 teaspoon dried basil
½ teaspoon dried rosemary
⅓ head green cabbage, chopped
¼ eggplant, chopped
2 carrots, peeled and chopped
¼ (12 ounce) package extra-firm tofu, cubed
1 clove garlic, minced
water to cover
1 Roma tomato, chopped

Steps:

Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 15.4 g, Fat 3.3 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 60 mg, Sugar 6.4 g