Hot and cold vegan soup recipes are included in this definitive collection of the best plant-based soups the internet has to offer. Whatever the weather, if you're a soup-lover, there's sure to be something here for you!
Healthy Vegan Soup
There’s nothing more versatile than soup!
A great way to get your daily serving of veggies, vegan soup recipes can be both warm and comforting in the dead of winter and cool and refreshing on a hot summer’s day.
They can be as simple as throwing all your leftover veggies in a pot with some stock or as complex as a slow-simmered aromatically-spiced vegan pho.
I’ve scoured the Interwebs to find 50 of the best vegan soup ideas for whatever you’re craving as well as the most popular vegan soup recipes from this blog.
I’ve divided the recipes below into two categories: hot soups for when you need to warm up or when you’re sick, and cold soups for you to discover that there’s more to chilled soups than just gazpacho.
If you’re a soup lover like me, there’s sure to be something here for you!
How To Store Vegan Soup
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Soups are easy and versatile recipes that are great for vegan meal prep and vegan freezer meals.
It's important to store your soups properly to maintain flavour and quality as well as to prevent bacteria growth.
You can refrigerate soup in an air-tight container for 3 - 4 days. No need to let the soup cool on the counter. Our modern refrigerators can adjust themselves when hot food is placed inside. Refrigerating your soup quickly will prevent bacteria growth.
Most soup will keep well in the fridge without changing texture except for soups with pasta and rice. Pasta and rice tend to continue sucking up liquid so you may find that your soup is now a pasta dish!
If you are meal prepping or know that you will have leftovers, you can adapt your recipe to cook the pasta or rice separately from the rest of the soup and simply combine them in one bowl when you're ready to serve.
Soup can be frozen for 3 - 6 months.
Again, soups with pasta and rice may suffer from texture issues after being frozen, thawed and reheated. If you can, make the soup without pasta and rice and then quickly cook some fresh to add to the soup when you're ready to serve it.
To avoid ice crystals, cool your soup in the refrigerator with the lid open to allow condensation to escape. Once cooled, close the container and transfer to the freezer.
You can save a lot of space in your freezer by using freezer bags. Nowadays, there are silicone re-useable freezer bags available if you are concerned about the environmental aspect of ziplock bags.
Freezer-safe glass containers and heavy mason jars intended for canning can also be used to freeze soup.
Souper Cubes are a fantastic option for freezing soup in individual portion sizes. They're basically large ice cube trays that come in one or two cup sizes. You can keep the soup frozen in the Super Cubes or, once frozen, you can transfer the soup to a freezer bag.
What to Serve with Vegan Soup
Here are some ideas for side dishes you can serve alongside your favourite vegan soup recipe!
- Fresh green salad
- Bean and lentil salad
- Vegan grilled cheese sandwich
- Crusty bread
- Vegan breadsticks
- Garlic and herb vegan pull apart bread
- Tofu salad
- Potato salad
- Avocado pasta salad
- Vegan cornbread
- Multiseed crackers
- Veggie wraps
Vegan Soup Recipes
How to make stock from vegetable scraps
- Onion skins
- Celery leaves
- Carrot peels, tops and bottoms
- Mushrooms stems
- Leek greens
- A couple cloves of garlic
- Ginger skin
- Herb stems like parsley or cilantro
- Bay leaves
- Collect vegetable scraps throughout the week and place them in a large freezer bag. Keep adding to the bag as you accumulate more scraps.
- When you have a good amount of scraps, transfer them to a large pot and pour over enough water to cover.
- Bring to a boil, then reduce the heat to a simmer and simmer for 45 minutes.
- Set a colander over a large bowl and strain your stock into the bowl.
- Divide the stock into storage containers or glass jars. Homemade vegetable stock can be refrigerated for up to one week or frozen for 3 months.
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