We are in dire need of a Winter warm-up. Well, we are here, at least, when we were blasted with loads of snow yesterday, continuing to the present moment as I type.

What better, I do ask, than a warm, comforting soup on a cold, snowy day? Not much.

And so, here are six quick vegan soup recipes that are perfect for those days you want to stay cozy on the couch.

(By the way, a good soup starts with a good starter. Learn how to make your own with our article Broth Basics.)

pumpkin-soup

African Peanut Stew

2 tablespoons extra-virgin olive oil
2 onions, chopped
2 red bell peppers, chopped
1 (28oz) can crushed tomatoes

8 cups vegetable broth
1/4 teaspoon chili powder
salt and fresh ground pepper to taste
1/2 cup uncooked brown/wild rice blend
3/4 cup chunky peanut butter

Heat oil and saute onions and peppers. Stir in garlic. Add tomatoes, stock and spices to taste. Simmer on low for 30 minutes. Stir in rice, and let simmer until rice is tender. Add peanut butter, mix well, and serve.

Butternut Squash and Apple Soup

2 tablespoons extra-virgin olive oil
2 large leeks (whites only), chopped
1 onion, chopped
1 cup diced carrots
1 large potato, chopped
1 small butternut squash, peeled and chopped
4-6 cups vegetable broth
1/2 cup non-dairy milk (we recommend a thick one, like Almond Breeze unsweetened original)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
salt and fresh ground pepper to taste

Heat oil and saute leeks and onion, until soft. Add vegetables and 4 cups of broth, bring to a boil, then reduce to a simmer, covered, until vegetables are soft. Use a hand blender to puree until smooth, adding additional broth if necessary. Mix in spices and add milk, letting simmer gently until warmed through.

Too Easy Black Bean Soup

4 (15oz) cans black beans, drained and rinsed
3 cups vegetable broth
2 cups of your favourite salsa
2 teaspoons ground cumin
1 teaspoon ground oregano
salt and fresh ground pepper to taste
cayenne pepper to taste (optional)
green onion (to garnish)
non-dairy sour cream or non-dairy plain yogurt (optional, to garnish)

Place all ingredients (except green onion and sour cream) in a large stock pot. Bring to a boil then reduce to a simmer, heating through. Use a hand blender to pulse the soup so some purees and some stays whole. Dollop with sour cream and top with green onions.

Spicy Minestrone

2 tablespoons extra-virgin olive oil
3-4 garlic cloves, minced
1 onion, thinly sliced
2 carrots, diced
1 (28oz) can tomatoes
1 (15 oz) can cannellini beans
1 (15 oz) can kidney beans
8-10 cups vegetable broth
2 cups frozen cut green beans or fresh cut in 1″ pieces
1 zucchini, chopped
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
2 bay leaves
cayenne pepper (to taste)

Saute vegetables and garlic in oil. Add tomatoes, and beans. Mix in broth, green beans, zucchini and herbs/spices. Bring to a boil, reduce to a simmer and cover, letting flavours come together for 30 minutes.

Curried Pumpkin Soup

2 tablespoons vegan margarine (like Earth Balance)
3 tablespoons flour (recommend: sweet rice flour)
2 tablespoons good quality curry powder
1 onion, chopped
2 garlic cloves, minced
3 cups vegetable broth
1 (29oz) can pumpkin puree
1 1/2 cups non-dairy milk (Almond Breeze, unsweetened original)
2 tablespoons tamari
1-2 tablespoons pure maple syrup
salt and fresh ground pepper to taste

Melt margarine and stir in flour. Whisk well together then add curry powder. Mix well, then add  onion and garlic, stirring until onion is soft. Whisk in broth, and let simmer until thickened. Add pumpkin, mixing until smooth, then bring down to a simmer. Add remaining ingredients and cook just to heat through.

Roasted Red Pepper and Tomato Soup

3 large red peppers, quartered and seeded
3 large tomatoes, cut in half length-wise
5 cloves garlic
1 large onion, cut in wedges
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
salt and fresh ground pepper to taste
3 cups vegetable broth
2 tablespoons good quality balsamic vinegar
Preheat oven  to 450F. Mix the olive oil with the herbs and spices. Brush the peppers, tomatoes, garlic and onion with olive oil mixture. Bake for 45 minutes to an hour until tender and a little charred. Let cool 30 minutes and remove skin from tomatoes.

Puree vegetables with broth either in a blender or with a hand blender in a pot. After pureed, put all in saucepan, add balsamic vinegar and extra broth if you’d like it thinner. Heat it through.

Image courtesy of foodfresh.com


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