5 Nourishing + Comforting Vegan Soups

Tangy watermelon salad

Can you feel the chill of winter? Or do you just plain ol’ love soup? How about both? There’s nothing quite like slurping down a big bowl of soup topped with crunchy croutons (if that’s your thing- I’m big on crunchy) and cuddling on the couch when it’s cold outside.

Not only is soup AMAZEBALLS and delicious, it is a great way to get in those veggies while enjoying an abundance of flavors. I mean think about it, there are endless opportunities for flavor combos (have you tried white miso, ginger and butternut?!) and you can really experiment with a wide variety of seasonal veggies (we’re in root veggie town). I’ve put together a few of my favorites to get you inspired and in cuddle mode.

  1. Bomb Butternut Squash Soup. Nothing screams fall and cozy, creamy goodness like a bowl of butternut squash soup. And this is a soup I make almost every week. The key to keeping it creamy without feeling the heaviness of dairy? Coconut cream. And if you’re looking to switch it up, leave out the leek and nutmeg, swap out with 1 shallot, 1 teaspoon grated ginger and 1 tablespoon mellow white miso for a little zing.
  2. Vegan Tortilla Soup. Okay so maybe it’s not the season for corn and abundant tomatoes anymore but maybe just maybe you stored some away in the freezer for an occasion like this 😉 Make fresh baked tortilla chips for ultimate flavor and homeliness.
  3. Creamy Vegan Mushroom Soup. Wait did you read that right? Um yes. Creamy and vegan can coexist without the heaviness of dairy. And it’s so decadent you feel enveloped in a dance of herbs and shrooms. No unnecessary trip needed. Just pure foodgasm.
  4. Lentil Soup 2 Ways. This soup is incredibly hearty and nourishing to the core. Not only is it loaded with iron and protein, it’s earthy, herby and grounding. For those days where a creamy soup won’t cut it, you have two recipes to get inspired. These two recipes actually made it to my cookbook, Yogi Eats (it’s a great holiday gift, cough cough).
  5.  Quinoa Minestrone Soup. Cook a HUGE batch of this soup on a Sunday and eat good for the rest of the week. The best part? The flavors deepen and infuse in this dish the longer you keep it. But I’m sure you won’t want to wait that long to eat it. Just don’t forget the croutons. P.S. you can totally change up the veg in this minestrone. Try butternut squash, sweet potatoes and make it as seasonal as possible. This will keep you grounded in the winter time.

Do you have a soup recipe you absolutely love and want a revamped version? I’d love to know! Please leave me your thoughts in the comments below!

Peace, love and no beef!



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