25 Vegan Soup Recipes

A roundup of 25 vegan soup recipes. Many of these soups skew towards a hearty stew! Hope this gives you some new inspiration for soup season!

I eat soup and stew all year, but the true season of cozy pots is right now. I thought I would round up all of my best options for vegan soup recipes to keep you warm and cozy. Many of these skew towards the hearty stew column, which I know we all love. Making a big pot of soup is my favourite weekday lunch strategy this time of year (it’s also my only lunch strategy haha). Heating up the leftovers with a little slice of bread (or 3) on the side is my dream lunch seriously.

I hope you can find some new inspiration here! There’s plenty more in my soup category right here. I also have some excellent soups in my cookbook too. I know this is the season of hunkering down and minimal grocery store trips. If you ever have substitution questions, please feel free to ask me in the comments.

An up close, overhead shot of fennel walnut soup with leeks and turmeric. This is a puréed, golden soup that is garnished with toasted walnuts, a drizzle of maple syrup, and fennel fronds.

1. Fennel Walnut Soup with Leeks & Turmeric. This golden soup is super buttery because of the walnuts that we blend right into the soup! This also makes the simple purée a touch more satiating.

Overhead shot of a creamy vegan mushroom stew in a deep, olive green bowl, set on a white plate, on top of a grey stone background.

2. Creamy Vegan Mushroom Stew with Farro & Kale. My mushroom-despising partner loved this one and I think that’s saying a lot! The farro is chewy and delicious with the meaty mushrooms. This recipe hovers around 10 ingredients too.

An overhead shot of a bowl of vibrant and creamy orange soup that is swirled with a red slick of oil on top. The soup has a crust of bread in it and is also garnished with sesame seeds and cilantro.

3. Spicy Sesame Carrot Soup with Red Lentils. This is such a deluxe and more satiating twist on classic carrot ginger soup. Slowly sautéed onions, carrots, and spices are blended up with creamy tahini, protein-rich lentils, toasted sesame oil, and a good dose of chillies. Super flavourful and simple to make!

An up close, overhead shot of smoky squash chili with pinto and black beans. The chili is photographed in a white Dutch oven and is deep red in colour. The chili is garnished with bright green chopped cilantro.

4. Smoky Squash Chili with Quinoa, Pinto & Black Beans. Does a chili count as soup? I think so. This one is so cozy with the smoky flavours, tender cubes of squash, 2 types of beans, and a little bit of quinoa to add to the texture and protein factor.

An overhead shot of garlic pepper soba soup in a beige bowl that has green and red stripes. The soup is topped with crispy tofu cubes. The bowl of soup is photographed on top of a beige napkin that is on top of a grey linen tablecloth.

5. Garlic Pepper Soba with Chili-Roasted Tofu. This is a great, simple soup recipe, but this post also features my vegetable stock making method. Good soup needs good stock ;)

An up close, overhead shot of coconut green soup in a wide bowl. The bowl is topped with black rice, chickpeas, diced avocado, and fresh basil. The bright green soup is streaked with coconut milk and hot sauce.

6. Coconut Green Soup with Celery, Kale & Ginger. So much more satisfying than a green juice! I love the simplicity of this puréed soup. Sautéed zucchini and coconut milk add to the creamy texture. I love to top this soup with cooked rice, chickpeas, herbs, avocado, whatever I have on hand.

An up close, overhead shot of vegan butternut minestrone with sage, chickpeas, and chopped chard. The soup is deep red and chunky. It is plated in a wide white bowl with black streaks painted on to it. The minestrone is garnished with a vegan “Parmesan” style sprinkle.

7. Butternut Minestrone with Sage, Chickpeas & Chard. A cool weather take on minestrone with squash and hardy herbs. I love topping bowls of this with homemade vegan “parm” and lots of black pepper.

A slight 3/4 angle shot of vegan roasted cauliflower soup. The soup is beige and topped with croutons, chopped parsley, and balsamic reduction. It is in a white bowl on a beige napkin, on top of a black background.

8. Roasted Cauliflower Soup with Potatoes, Rosemary & Lemon. This is an oldie! You roast cauliflower with potatoes, onions, and halves of lemon. The lemon becomes caramelized and resulting lemon juice perks up the flavour perfectly.

A 3/4 angle shot of puréed kabocha squash and chestnut soup in 2 white bowls in low light. The bowls of soup are on top of a white linen tablecloth and topped with crispy kale chips and drizzles of olive oil.

9. Kabocha Squash and Chestnut Soup with Kale Sesame Crisps. Just pure comfort and simplicity! You do have to roast and peel chestnuts ahead of time for this one. This soup is topped with beautiful and crunchy (!) kale sesame crisps with a hint of maple.

An overhead shot of smoky shiitake tortilla soup in a white bowl on top of a white background. The deep red soup is garnished with sliced avocado, a dollop of vegan sour cream, sliced avocado, tortilla strips, and fresh cilantro.

10. Smoky Shiitake Tortilla Soup. Baked tortilla strips are puréed into this soup as well as piled high on top. Sliced shiitake mushrooms fill this soup out and make it extra savoury.

A 3/4 angle shot of creamy vegan tomato soup presented in 2 mugs with avocado toast on the side, all photographed on a white background. The soup is topped with crispy chickpeas, basil leaves, and drizzles of olive oil.

11. Creamy Vegan Tomato Soup. Maybe a touch out of season, but if you preserved some summer tomatoes, you’re good to go on this one! I’ve been known to make it with canned tomatoes too! All the comfort of traditional tomato soup without the dairy.

An overhead shot of a Morocco-inspired vegetable and chickpea stew with a scoop of mixed brown rice on top. The soup is in a red patterned bowl on top of a grey background in evening light.

12. Flavours of Morocco-Inspired Vegetable and Chickpea Stew. So many delicious warming spices in this stew along with little surprises of chopped dates. Just a celebration of colourful and warming plant-based goodness.

An overhead shot of quick smoky red lentil stew in a beige, cast iron braiser-style pot. There is a wooden spoon sticking out of the orange stew. The stew is garnished with chopped parsley. Part of a round up of vegan soup recipes

13. Quick Smoky Red Lentil Stew. Pantry-friendly and ready in 30 minutes. Sometimes this is the precise combination of needs for dinner time. This stew also has so much flavour from smoked paprika and balsamic vinegar.

Up close, overhead shot of a creamy white bean soup with rosemary and lemon. The soup is in an off-white pot and there is a ladle in the pot as well.

14. Creamy White Bean Soup with Kale, Rosemary & Lemon. This is one of my all time, most popular recipes! You purée half of the white beans and stock to get the creamy texture. The lemon and rosemary make it feel vibrant and fresh. Also as a bonus: ready in 40 minutes!

Golden lentil soup with coconut spinach and lime, photographed from a 3/4 angle in a deep blue bowl, garnished with a dollop of coconut yogurt. There is a wood board with sliced bread nearby. All is photographed on a beige linen tablecloth.

15. Golden Slow Cooker Red Lentil Soup with Coconut, Spinach & Lime. This is a real set-it-and-forget-it kinda dinner with so. Much. Flavour! Another pantry-friendly winner that we add some baby spinach too for a little spot of green vegetable goodness.

An overhead shot of white wine lentils with mustard and thyme in an olive green bowl. The beige, stewed lentils are served over mashed cauliflower. The bowl is served alongside a pale yellow napkin and a glass of white wine, all on a white background.

16. White Wine Lentils with Mustard and Thyme. Does this count as a soup? I definitely think it’s similar to a soup or stew, so we’ll put it here. It’s also super quick to make and only has about 10 ingredients. Also wine! ;)

An overhead shot of bright orange ginger carrot bisque in blue patterned bowls on a grey marble background. The soup is swirled with a white and yellow tahini cream and sprinkled with sesame seeds. Part of a round up of vegan soup recipes

17. Simple Ginger Carrot Bisque. This recipe is from Gena Hamshaw’s Food52 Vegan cookbook and the simplicity of it is so stunning. Ginger and carrot are just perfect together and a diced potato puréed into the soup makes it so creamy and satisfying.

A 3/4 shot of a winter vegetable chowder in a white bowl. The chowder is creamy coloured and topped with crispy roasted strips of cabbage. The bowl is perched on top of a deep blue napkin on top of a white background.

18. Creamy Winter Vegetable Chowder with Mustard, Lemon & Crispy Cabbage. This thick soup is a winter celebration. A heavy sprinkle of Old Bay seasoning, lemon juice, and mustard give the mellow white vegetables so much flavour.

An up close, overhead shot of ginger sweet potato and coconut milk stew. The stew is bright, creamy orange and is topped with cilantro leaves. There is a folded flatbread wedges into the side of the cool white bowl. Part of a round up of vegan soup recipes

19. Ginger Sweet Potato and Coconut Milk Stew with Lentils & Kale. This is the recipe that I get tagged in the most often on Instagram! It really is so flavourful and satisfying, so it makes sense that it’s one of the most popular vegan soup recipes on this site. The dish is inspired by Indian cuisine and Thai coconut milk-based curries.

An overhead shot of a wide bowl of smoky chickpea, cabbage and kale soup. The soup is deep red and slightly chunky with little green bits of kale. The soup is photographed on a white background.

20. Smoky Chickpea, Cabbage & Lentil Soup with Kale. Hearty winter goodness that’s super pantry-friendly. I got on a real thing with smoked paprika and liquid smoke for a while, and this recipe is from that stretch hehe.

An overhead shot of smoky and spicy white bean stew in a turquoise pot on a beige linen background. The red-hued stew is chunky and loaded iup with white beans, wilted kale, cross cuts of Romano beans, and is topped with chili flakes. Part of a round up of vegan soup recipes

21. Smoky and Spicy White Bean Stew with Potatoes and Kale. How many tomato-y stews with beans do we have here?! I know what I like and sharing different iterations of that combination keeps me honest haha. The potatoes in this one are the real kicker for me.

A head on shot of a white bowl filled with a golden coconut milk broth, steamed broccoli, cubes of crispy tofu, and a little bit of cooked quinoa. The bowl is on a beige tea towel on top of a grey background. Part of a round up of vegan soup recipes

22. Golden Coconut Broth Bowls with Crispy Tofu. Kind of a soup and kind of a bowl food situation. The coconut milk broth cozies around some steamed broccoli, quinoa, and little cubes of crispy tofu go on top. Warming and filling.

An overhead shot of deep green lentil stew in a white Dutch oven-style pot on a white background. The stew is bright green and garnished with extra baby spinach, cooked lentils, a slice of lemon, chili flakes, and little cooked bits of potato. A metal ladle hangs out of the pot.

23. Deep Green Lentil Stew with Spinach, Tahini & Lemon. A super hearty and unusual stew that’s made a bit creamy with tahini. I love reserving bits of lentil and potato to top the soup with for a nice visual element. The lemon is so important in this soup! It really lifts everything up.

An overhead, up close shot of creamy French lentils with mushrooms and kale. The stew is light beige with green bits (the kale). The stew is photographed in a turquoise enamelware pot with a wooden spoon sticking out. There is a deep blue napkin around the handle of the pot. Part of a round up of vegan soup recipes

24. Creamy French Lentils with Mushrooms and Kale. Another one of my mega popular vegan soup recipes from the archives that takes advantage of the blending technique! You blend half of the soup before adding greens to give it a creamy texture. This is a deep winter pot of comfort.

An up close, overhead shot of a deep red seven spice chickpea stew served over some creamy millet polenta. The dish is served in a matte black bowl on top of a grey linen napkin. The stew is garnished with chopped parsley.

25. Seven Spice Chickpea Stew with Tomatoes & Coconut. Aside from the chopped parsley, this recipe comes together with a bunch of stuff that I always have on hand. It also only takes 40 minutes to make. Feels like magic when it’s done!

An overhead shot of a creamy vegan corn chowder in two white bowls with black streaks, all on a white background. The chowder is pale, golden yellow and garnished with chopped cilantro.

26. Harvest Corn Chowder with Beer & White Beans. It’s not exactly the season of corn in the northern hemisphere, but luckily I planned ahead and froze a bunch of summer corn specifically so that I could make chowder in the cold months. Honestly any frozen corn is great! This recipe has potatoes, chili, a bit of white beans for extra protein, and a nice little tang from a splash of beer.

Image taken from overhead shows wide bowls of a deep red soup with little flecks of chopped parsley. A bowl of the chopped parsley is nearby.

27. My Favourite Vegan French Lentil Soup. This soup is so classic and I still make it all the time. Smoked paprika, tarragon, thyme, and lots of garlic flavour this simple soup with roughly 10 core ingredients. So comforting, nourishing and 100% perfect with a slice of crusty bread.

An up close, overhead shot of coconut green soup in a wide bowl. The bowl is topped with black rice, chickpeas, diced avocado, and fresh basil. The bright green soup is streaked with coconut milk and hot sauce.
Print Recipe
5 from 6 votes

Vegan Soups & Stews: Coconut Green Soup

Coconut green soup with celery, kale and ginger is creamy, comforting, and restorative with a touch of spice. Plus, check out 24 more vegan soups and stews in this post!
PREP TIME15 mins
COOK TIME25 mins
TOTAL TIME40 mins
Diet Gluten Free, Vegan, Vegetarian
Servings: 6
Author: Laura Wright

Equipment

Ingredients

  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole coriander seeds
  • 2 teaspoons coconut oil
  • 1 large shallot, chopped
  • 1 medium zucchini, chopped
  • 1 small bunch of celery, chopped (about 4 cups chopped celery)
  • 1 medium apple, peeled, cored and chopped
  • 3 inch piece fresh ginger, peeled and chopped (2 tablespoons chopped ginger)
  • 6 cups vegetable stock
  • 4 cups chopped and packed greens (I used a mix of kale and chard)
  • 1 14-ounce can full fat coconut milk
  • 2 tablespoons lime juice

For Garnishing

  • cooked brown rice
  • cooked lentils or chickpeas
  • sliced ripe avocado
  • extra coconut milk
  • olive oil or chili-infused olive oil
  • chopped fresh basil or chives

Instructions

  • Heat a large, heavy pot over medium heat. Add the cumin and coriander seeds to the pot and toast in the dry pot until fragrant, about 1 minute. Remove the spices from the pot and grind them to a powder. Set aside.
  • Drop the coconut oil into the pot and let it melt/heat up for 30 seconds. Add the shallots to the pot and cook, stirring frequently, until soft and translucent, about 3 minutes. Add the zucchini, celery, and apple to the pot and stir. Add the ginger, ground cumin and coriander to the pot and stir to distribute the spices among the vegetables.
  • Add the vegetable stock to the pot and stir. Season with salt and pepper. Bring the vegetables and broth to a boil and then simmer, stirring here and there, until the zucchini is very tender, about 10 minutes.
  • Add the chopped greens and coconut milk to the pot and stir to mix. Keep simmering and stirring until the greens have wilted and are bright green. Remove the vegetables and stock from the heat.
  • Purée the soup with a stick blender or in batches using an upright blender. Return the puréed soup to the pot and bring it to a boil. Stir the fresh lime juice into the soup and adjust any other seasoning. Serve coconut green soup hot with any garnishes you like.

Notes

  • I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein.
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