Easy Hearty Vegan Vegetable Soup Recipes
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
BEST HOMEMADE VEGAN VEGETABLE SOUP
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
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
EASY HEARTY VEGAN VEGETABLE SOUP
Easy and filling. Idea came from an old Weight Watchers recipe. For best results, use vegetable bouillon or base without caramel color in order to makes a clear broth.
Provided by Shanda M
Categories Spinach
Time 1h30m
Yield 10 cups
Number Of Ingredients 14
Steps:
- Add bouillon to water according to package directions, heat until cubes are dissolved to make broth. Set aside.
- Spray another pot with cooking spray. Saute onions, garlic, celery, carrots, and bell pepper together until onions are translucent. Add small amounts of water to prevent drying while sauteing.
- Add broccoli, cauliflower, mushrooms, spinach, lemon juice and the broth. Stir, bring to a boil.
- Reduce heat to low. Cover and simmer, stirring occasionally until vegetables are tender. Salt and pepper to taste.
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