Roundup: Vegan and Vegetarian Soup Recipes

Roundup: Vegan and Vegetarian Soup Recipes

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Faith Durand
Feb 6, 2009
2009_02_06-Soups.jpg2009_02_06-Soups02.jpgSoups are great for vegetarians. They're flexible (leave out the bacon, try vegetable stock instead of chicken), and they're nourishing and filling too. When we're on a soup kick we find ourselves eating vegetarian night after night. Here are some of the vegetarian soup recipes we've shared over the years. Most of these are very vegan-friendly. Just ignore any instructions to add cheese. • Spinach and Lemon Soup with Orzo - Leave out the thickening egg and this is promptly vegan. • Hot and Sour Mushroom, Cabbage, and Rice Soup - This is our favorite soup this winter. This is vegan already (although we do love this with turkey broth). • Kale and Apple Soup - Leave out the pancetta, obviously. • Cashew Tomato Soup - Spicy, rich, and vegan. • Mushroom Soup - Super easy, and good left chunky or pureed smooht. • Fridge-Clearing Lentil Soup - Clears the fridge of broth, veggies, and any other yummy little bits. • Pomegranate Lentil Soup - Another lentil soup with the bright, seasonal flavor of pomegranate. • Tomato and White Bean Panade - Beans and bread make this soup hearty and filling. • Pumpkin Tortilla Soup - Warm, toasty pumpkin, cumin, and chilies. • Curried Vegetable and Chickpea Stew - A slow cooker recipe! • Sweet Potato and Tempeh Stew - Very satisfying! • Sweet Potato Soup with Miso and Ginger - Another sweet potato soup, with ginger and miso. • Creamy Leek and Yogurt Soup - Very easy and creamy. • Creamy Black-Eyed Pea Soup with Cumin - Whole toasted cumin seeds and fresh thyme really liven up canned beans. • Zucchini Garlic Soup - Creamy and rich without a drop of dairy. Related: Soups for Every Season
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