Sweet potato/chorizo soup

5 Vegan Soup Ideas You Should Try Today!

When you think of hearty soups, you might picture dishes full of chunks of meat, butter or cream, but you can make the filling and satisfying soup with plant-based ingredients, too!

A lot of people overdo it on the heavy foods, so if you’re trying to cut back on the animal products, these dishes can help you satisfy that comfort food urge while keeping things a little bit healthier.

1. Carrot sweet potato soup

We know, when you think “satisfying soup,” carrot soup probably isn’t the first thing that comes to our mind, but this pureed soup is rich, flavorful and tasty.


– 2 cups sweet potato, chopped
– 2 cups carrot, chopped
– 1 tsp. ground ginger
– 1 tsp. ground coriander
– 1/8 tsp. ground cloves
– 2 cups vegetable broth
– 1/2 cup scallions


In a soup pot, bring all to a boil. Reduce the heat, and simmer until tender (about 10 min.). Remove from the heat, and use your blender to puree the soup. Put the soup back on the heat for a few minutes. Serve and enjoy.

2. Sweet and sour cabbage soup

Sweet and sour cabbage soup is delightfully easy to make. This soup is also the perfect detox food.


– ½ of cabbage, chopped
– 1 onion, chopped
– 2 (28 oz) cans of tomatoes
– 1/2 fresh lemon juice, to taste
– 1 cup raisins
– 2 potatoes cut into 2″ pieces
– Salt and pepper, to taste


Put the onions and cabbage into the pot with enough water just to cover them and bring to a boil. Add the tomatoes, lemon juice, salt, and pepper. Add the raisin and simmer for about 1, 5 h. Add the potatoes and cook for ½ hour. Done. Bon appetit.

3. Vegan beans soup

This vegetarian black bean soup is easy, healthy and quick, low-fat vegan soup recipe that you can make in less than 15 minutes.


– 30-ounce black beans, undrained (2 x 15-ounce cans)
– 16-ounce vegetable broth (1 can)
– 1/2 cup salsa
– 1 tbsp. chili powder


Mash 1 can of black beans with potato masher until smooth. Pour both cans of beans into a medium saucepan. Add salsa, vegetable broth, and chili powder. Bring to a boil.

4. Tofu and lemongrass soup

This seasoned soup is full of tasty flavors! Kale is super healthy. It’s got all the cancer-fighting power and it is packed with proteins too.


– 2 cups kale, chopped
– 2 tbsp. toasted sesame oil
– 1 bell pepper, chopped
– 1/2 a red onion, chopped
– 2 stalks lemongrass, cut into 1″pieces
– 1 block extra firm tofu, diced
– 4 cups vegetable broth


Heat the oil in a soup pot on medium high, and saute the bell pepper, onion, lemongrass, kale, and tofu. Cook until the kale begins to wilt, about 5 min. Add the broth and bring all to a boil. Reduce heat and simmer, covered, for about 10 min. Serve your meal and enjoy.

5. Butternut squash soup with kale

Yum! Leafy greens and winter squash are the perfect balance of bitter and sweet, in this easy to make warm and satisfying soup.


– 1/4 cup olive oil
– 1/2 cup red onion, chopped
– 2 cloves garlic, minced
– 3 cups of butternut squash, peeled, cubed
– 3 cups good vegetable broth
– 2 cups of kale, stems removed, chopped
– Salt and black pepper, to taste


In a soup pot, heat up a half of the olive oil, and saute the onion and garlic for a 2-3 min. Add the squash, the broth, and the kale and bring to a boil. Cook for 10 minutes, until all ingredients are fork-tender. When this is done, use a blender to puree. Heat up once more for 5 minutes. Done!