Winter is here and one of the best ways to warm up is plate of tasty soup. We have picked 8 tasty vegan soup recipes for you so if you have time and will we recommend to try them all.
Wild Rice Cranberry Soup
Wild rice in this soup it is paired with tart-sweet cranberries and sherry to add elegance.
- 4 tablespoons unsalted butter
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 cup finely chopped onion
- 3 tablespoons all-purpose
- 3 cups vegetable stock
- 11/2 cups cooked wild rice
- 1/2 cup dried cranberries
- 1 cup milk or half-and-half
- 2 tablespoons dry sherry (optional)
- salt and freshly ground
- pepper to taste
In this soup it is paired with tart-sweet cranberries and sherry to add elegance.
Melt the butter in a dutch oven over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes. Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries.
Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes. Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed through. Season to taste. Sprinkle each serving with pepper and sage.
advance preparation This soup will keep for up to 3 days in a covered container in the refrigerator.
When reheating, stir in milk to thin as desired.
To cook wild rice, first rinse it in a strainer under cold running water or in a bowl of
water; drain. Bring 2 cups water, 1/2 cup rice, and 1/2 teaspoon salt to a boil in a heavy
saucepan over medium-high heat. Reduce the heat; cover and simmer until the rice
kernels are opened and slightly chewy rather than mushy, 45 to 55 minutes; drain well.
Makes about 1 1/2 cups.
Asian Noodle Soup with Spinach and Corn
This quick-to-prepare soup is at its best when fresh corn is available, but frozen will also do well.
- 8 cups vegetable stock
- 1/4 cup soy sauce, or to taste dash of ground white pepper, or to taste
- 4 ounces dried thin Chinese wheat-flour noodles
- 8 cups (about 8 ounces) stemmed and coarsely shredded fresh spinach
- 2 cups fresh or frozen corn kernels
- 2 green onions, including green parts, finely chopped
- 2 tablespoons salted butter
Combine the vegetable stock, soy sauce, and pepper in a pot . Cover and bring to a boil over high heat. Add the noodles, spinach, corn, and green onions. When the soup returns to a boil, cover and cook, keeping the liquid at a boil, until the noodles are tender and the spinach is wilted, about 3 minutes. As the noodles cook, stir occasionally with a fork to separate. Taste and adjust the seasoning.
To serve, use tongs to divide the noodles, spinach, and corn among the bowls, then ladle in the stock. Top each steaming bowl of soup with 1 teaspoon butter and the red pepper flakes.
Moroccan Red Lentil Bean Stew Soup
This is well-loved stew called harira breaks religious fasts. In Morocco each household has its own version. And original recipe isn’t vegan but here is vegan version of harira stew soup.
- 1tablespoon olive oil
- 1 cup finely chopped onion
- 1 teaspoon saffron threads,crushed
- 1 tablespoon hot water
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 2 teaspoons minced freshrosemary, or 1 teaspoon dried rosemary, crushed
- 1 teaspoon fennel seeds
- 6 cups vegetable stock, heated
- 1 15-ounce can white beans,drained and rinsed
- 1/2 cup dried red lentils
- 1/2 cup basmati rice
- 1 tomato, cut into 1/2-inch dice
- 1/3 cup coarsely chopped fresh cilantro, plus sprigs of fresh cilantro for garnish
- 1 tablespoon tomato paste
- Few drops of Tabasco sauce (Optional)
- salt and freshly ground
- pepper to taste
Heat the oil in a pot over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Meanwhile, mix the saffron with the hot water set aside. Add the curry powder, cumin, rosemary, and fennel seeds to the pot stir for about 30 seconds. Stir in the saffron mixture and the vegetable stock, beans, lentils, and rice. Increase the heat to high and bring to a boil. Reduce the heat cover and simmer, stirring occasionally, until the lentils and rice are tender, about 30 minutes. Stir in the tomato, chopped cilantro, and tomato paste. Season to taste.
Garnish servings with sprigs of cilantro.
Broccoli, Apple, and Peanut Soup
Luscious and nutty, with a touch of sweetness 6 to 8 servings. Peanut butter gives this soup a rich flavor.
- 1½ tablespoons olive oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
- 2 medium apples, peeled, cored, and diced
- 1 teaspoon good-quality curry powder
- ⅔ cup smooth or chunky natural peanut butter
- 6 heaping cups finely chopped broccoli florets and peeled stems
- Juice of 1½ lemon
- Salt and freshly ground pepper to taste
- Chopped roasted peanuts for garnish, optional
Heat the oil in a soup pot. Add the onions and saute over medium-low heat until translucent. Add the garlic and carrots and continue to saute until the onions are golden.Add the water with bouillon cubes, apples, and curry powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the carrots and apple are tender. Remove from the heat.Transfer the solid ingredients to a food processor with a slotted spoon. Process until just coarsely pureed, leaving plenty of chunks of carrot. Stir the puree back into the soup pot. Or insert an immersion blender into the pot and process until coarsely pureed.Add the peanut butter to the soup, about half at a time, whisking in until completely blended with the stock. Return to very low heat. Steam the broccoli in a saucepan with about ¼ cup water, covered, for 5 minutes, or until brightly colored and tender-crisp to your liking. Stir into the soup.
If the soup is too thick, add enough stock or water to achieve a medium-thick consistency. Add the lemon juice, then season with salt and pepper. Serve at once, passing around chopped peanuts for topping, if desired.
Hearty Winter Roots Soup
This hearty soup makes use of a couple of underused winter vegetables—parsnips and rutabaga—to great results. Make sure you have a good, sharp knife for cutting the rutabaga.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cups peeled, diced rutabaga
- 2 medium carrots, peeled and coarsely chopped
- 2 medium potatoes, scrubbed and diced
- 2 medium parsnips, scraped and diced large celery stalk, diced
- ⅓ cup quick-cooking oats
- ¼ cup dry white wine
- 2 teaspoons salt-free seasoning (see page 4 for brands)
- 2 vegetable bouillon cubes
- 1 cup rice milk, or as needed
- ¼ cup Silk creamer
- 1 cup grated cheddar-style nondairy cheese
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.Add the rutabaga, carrots, potatoes, parsnips, celery, oats, wine, seasoning, bouillon cubes, and just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.With a slotted spoon, remove about 2 cups of the vegetables and transfer to a shallow bowl or a plate. Mash coarsely, then stir back into the soup. Add the rice milk and allow the soup to simmer over very low heat for another 10 minutes.Stir in the creamer, then sprinkle in the cheese, a little at a time, stirring in until fairly well melted each time.If the soup is too thick, adjust the consistency with a bit more rice milk. Season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so before serving, then heat through gently before serving.
This beautiful soup is delicious served in any way, but if you want to serve it in the cappuccino style you’ll need a cappuccino machine in order to prepare foamy milk that would bring wonderful look to this charming soup.
Indian Dal Pumpkin Soup
This soup is great for these winter days. It is full of spices because it is from Indian kitchen. We warmly recommend this cream soup. In this recipe we have ingredients for four serves but if you want more you just double up the ingredient’s.
You can find full recipe here