As the weather gets colder, warm up with these five vegan soup recipes. Try the creamy tomato soup with cashews, lentil soup with cumin and smoked paprika, minestrone soup with pasta, chickpea and spinach soup with cumin and smoked paprika, and butternut squash soup with cinnamon and nutmeg. Each recipe contains easy-to-follow steps and nourishing ingredients that will satisfy your cravings for comfort food. So, grab a pot and start cooking up some soul-warming soups.

5 Vegan Soup Recipes to Warm Your Soul

Introduction

As the weather gets colder and the days get shorter, there’s nothing quite like a warm bowl of soup to lift your spirits and nourish your soul. And even better, with these delicious vegan soup recipes, you can enjoy all the comfort and coziness of a hearty soup without any of the animal products. So, let’s get cooking!

Step-by-Step Guide

1. Creamy Tomato Soup

Ingredients:
– 1 can crushed tomatoes
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1/2 cup cashews, soaked overnight
– 1 tbsp tomato paste
– 1 tsp dried basil
– Salt and pepper, to taste

Steps:
1. In a large pot, sauté the onion and garlic until soft and fragrant.
2. Add the crushed tomatoes, vegetable broth, tomato paste, basil, salt and pepper, and bring to a boil.
3. Reduce heat and simmer for 10-15 minutes, until the soup has thickened slightly.
4. Using an immersion blender or transfer to a blender, blend the soup until smooth and creamy.
5. Add the soaked cashews and blend again until completely smooth.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh basil.

2. Lentil Soup

Ingredients:
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 cup dried lentils
– 4 cups vegetable broth
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste

Steps:
1. In a large pot, sauté the onion, garlic, carrot, and celery until soft and fragrant.
2. Add the lentils, vegetable broth, cumin, smoked paprika, salt, and pepper, and bring to a boil.
3. Reduce heat and simmer for 30-40 minutes, until the lentils are tender and the soup has thickened.
4. Taste and adjust seasoning as necessary.
5. Serve hot, garnished with fresh parsley.

3. Minestrone Soup

Ingredients:
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 zucchini, chopped
– 1 can diced tomatoes
– 4 cups vegetable broth
– 1 cup pasta
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper, to taste

Steps:
1. In a large pot, sauté the onion, garlic, carrot, celery, and zucchini until soft and fragrant.
2. Add the diced tomatoes, vegetable broth, oregano, basil, salt, and pepper, and bring to a boil.
3. Reduce heat and simmer for 10-15 minutes, until the vegetables have softened.
4. Add the pasta and continue to simmer for another 10-15 minutes, until the pasta is cooked.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with fresh basil.

4. Chickpea and Spinach Soup

Ingredients:
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 bunch spinach, chopped
– 1 tsp cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste

Steps:
1. In a large pot, sauté the onion and garlic until soft and fragrant.
2. Add the chickpeas, vegetable broth, cumin, smoked paprika, salt, and pepper, and bring to a boil.
3. Reduce heat and simmer for 10-15 minutes, until the chickpeas have softened slightly.
4. Add the chopped spinach and continue to simmer for another 5-10 minutes, until the spinach has wilted.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with a squeeze of fresh lemon juice.

5. Butternut Squash Soup

Ingredients:
– 1 small butternut squash, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp cinnamon
– 1 tsp nutmeg
– Salt and pepper, to taste

Steps:
1. In a large pot, sauté the onion and garlic until soft and fragrant.
2. Add the butternut squash, vegetable broth, cinnamon, nutmeg, salt, and pepper, and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes, until the butternut squash is tender.
4. Using an immersion blender or transfer to a blender, blend the soup until smooth and creamy.
5. Taste and adjust seasoning as necessary.
6. Serve hot, garnished with a sprinkle of cinnamon.

Conclusion

These five vegan soup recipes are sure to warm your soul and satisfy your cravings for comfort food. And with their easy and straightforward steps, you can whip up a delicious bowl of soup in no time. So, grab your pots and pans, and get cooking!