I guess you could say I was a weird child because my favourite food ever since Iwas little was soup. I remember in kindergarten most of the kids refused to eat soup for lunch, while babyOlga would be asking for seconds.Today, I wanted to share my love for soup with you by showing you 3 easy and incredibly tasty vegan soup recipes. These soups are really hearty and satisfying. So if you live in the Northern Hemispherelike me and there is still snow outside your window, these recipes will definitely warm your heart. But to be honest, I make these soups all year round even when it’s +30C.
1. My Grandma’s Dried Mushroom Soup
This isthe soup I requested my grandma to make for me every week when I was little. Dried mushrooms are so flavourful that I fell in love with them even as a child. If you like mushrooms, you absolutely HAVE TO try this soup. I like to serve it with my homemade vegan mayo andfresh dill.
2. Creamy Cauliflower Carrot Cumin Soup
I love the vibrant colours and thewonderful creamy texture of this Carrot Soup. I personally find the combination of cumin and ginger absolutely divine, but feel free to play around with the seasoning to make your taste buds happy.
3. No-Bean Quinoa Chili
This Vegan Chili is my take on the popular dish. I used quinoa and red lentils to give this soup a chili-like consistency and to increase its protein content. It has the familiar spicy flavours that everyone loves and it keeps my tummy happy since it doesn’t contain any beans.
5.0 from 4 reviews
3 Easy Vegan Soup Recipes
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Author: Fablunch
Ingredients
My Grandma's Dried Mushroom Soup (Serves 6)
- 125 g dried mushrooms (I use a combination of portobello, porcini, yellow boletes and oyster mushrooms)
- 1 medium onion
- 3-4 potatoes
- 1 medium carrot
- 6 cups water
- 100 g gluten-free spaghetti
- ½ tbsp grapeseed oil
- 1 bay leaf
- 1 tbsp salt
- 4-5 peppercorns
Creamy Cauliflower Carrot Cumin Soup (Serves 4-5)
- 1 tbsp grapeseed oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups diced carrot
- 2 cups cauliflower florets
- 6 cups water
- 1 tsp ground ginger
- 2 tsp ground cumin
- 1 tsp coriander
- 1 bay leaf
- salt and pepper to taste
No-Bean Quinoa Chili (Serves 8)
- 1 tsp garpeseed oil
- 2-3 garlic cloves, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 8-10 medium tomatoes, diced
- 1 cup uncooked quinoa
- ½ cup uncooked red lentils
- 1 tbsp chili powder
- 1 tbsp chipotle chili powder
- ⅛ tsp cinnamon
- ¼ tsp curry powder
- salt and pepper to taste
- 3 cups water
- 1 can (15 oz) peas
- 1 can (15 oz) corn
- ½ cup cilantro + more for serving
Directions
My Grandma's Dried Mushroom Soup
- Rinse mushrooms under cold running water. Place in a large bowl and add 8 cups of water. Let soak for at least 2 hours.
- Meanwhile, chop the onion and carrot and cut the potatoes into cubes.
- When the mushrooms have finished soaking, remove them from the bowl and rinse one more time. Cut into bite-size pieces.
- Pour the soaking water through a strainer and into a large pot. Add 6 cups of water and bring to a boil.
- Heat oil in a pan over medium heat and sauté the diced onion for 3-4 minutes. Then add the carrot and continue cooking for 5 minutes. Finally, add the mushrooms and cook for 5 more minutes while stirring occasionally.
- When the broth starts to boil, add the potatoes and cook for 5 minutes. Then add the sautéed mushrooms and cook for 10 minutes. Next add the bay leaf and spaghetti (I usually break them into 2-inch pieces) and season with salt and pepper. Continue cooking for 10 minutes until the pasta is ready.
- Serve with vegan mayo or sour cream and fresh herbs.
Creamy Cauliflower Carrot Cumin Soup
- Heat oil in a pot over medium heat and sauté the onion and garlic for 4 minutes.
- Add cumin, ginger and coriander. Stir well and cook for about a minute until the spices become fragrant.
- Add diced carrot and cauliflower florets and cook for 5 minutes while stirring occasionally.
- Pour in the water and add the bay leaf.
- Bring to a boil. Partially cover the pot with a lid, reduce the heat to medium and simmer for 20 minutes. Then season with salt and pepper.
- Blend the soup in a high-speed blender in 2 batches until creamy. Add back to the pot and stir well.
- Serve with pumpkin seeds or pine nuts and fresh herbs.
No-Bean Quinoa Chili
- Heat oil in a large pot over medium heat. Add onion and garlic and sauté for 4 minutes.
- Add all of the spices (including salt and pepper) and stir well. Cook for 1 minute until fragrant.
- Add diced tomatoes and pepper. Lower the heat to medium/low and cook for 10 minutes.
- After 10 minutes, add water, quinoa and lentils. Bring to a boil.
- Reduce the heat to low. Cover the pot and cook for 30 minutes.
- Add peas, corn and chopped cilantro. Cook for 5 more minutes until everything is heated through.
- Serve with avocado slices and fresh cilantro.
