Vegetarian and vegan soup recipes

The ultimate comfort food – does it get any better than a hot bowl of homemade vegetable soup on a blustery day? Well we can tell you that the answer is in fact, no. A great way of using up all your leftovers and fitting in your 5-a-day, a tasty vegetarian or vegan soup always guarantees a healthy and comforting meal – made even better with some chunky, fresh bread!

Vegetarian soups

Vegetarian minestrone soup recipe

A great slow cooker soup recipe, this chunky vegetable soup recipe is a great way of using up veggies so they don’t go to waste. Plus, it’s an easy dish to put together, and won’t leave you with loads of washing up! You can also easily freeze any leftovers of this courgette soup recipe ready for a chilly day when you need a hearty, warming soup to comfort you.

Vignole vegetable stew

Make this Italian vegetarian bean soup when the broad beans, peas and small violet artichokes are in season. Don’t waste the pea pods, but use them to make a light vegetable stock for soups. Wondering how to make soup thicker? Add a small amount of cornflour to cold water, mix and add to the soup slowly, stirring as you go.

Butter bean and spinach soup

This zingy green soup recipe by Melissa Hemsley in association with Tabasco is just what we’re craving!

Celeriac soup recipe

Looking for a vegetarian soup recipe for your next dinner party? Well you’ve found it. This 14-ingredient celery root dish is a delight ㅡ the toasted hazelnuts and truffle oil practically taste of Christmas!

Leek and potato soup slow cooker recipe

Our favourite thing about soup is that it’s easy to make! Throw all your ingredients in the slow cooker, head off to work and come back to a delicious and hearty meal. This classic leek and potato soup gets a reworking with spices to add flavour and lentils to add bulk. This soup can be made with or without a slow cooker, so if you don’t have one just follow the recipe instructions.

Vegetarian French onion soup

This French onion soup with Swiss cheese and Dijon mustard croutes is an indulgent treat that oozes flavour.

Vegan soups

Butternut squash and coconut soup

A squash and coconut milk soup is the perfect warming lunch; we recommend that you make a big batch so you have leftovers to take to work! If you’re looking for a vegetarian option, then add some tasty yoghurt to finish off the dish.

Vegan leek and potato soup

With only a couple of simple ingredients, you’ll be able whip this up in no time, and even better, it makes for a great batch-cooking recipe, so pop it in the freezer and take it to work.

Healthy tomato soup recipe

This super simple fresh tomato soup recipe has just three easy instructions! 1. Heat vegetable or olive oil in a large pan, add the onion and sauté for four minutes until soft. Stir in the garlic and chilli and cook for 30 seconds. 2. Add diced tomatoes, chickpeas and stock. Purée, stir, then cover and simmer for 10 minutes. 3. Add the watercress and blend until just smooth. Return to the pan, add the lemon juice and season. Gently reheat to serve.

Vegan butternut squash soup

Looking for healthy soup maker recipes? Look no further! A vegan pumpkin soup is always in high demand during the colder months and this spicy pumpkin soup recipe is jam-packed with goodness to keep you healthy throughout winter. The seed topping adds a great source of plant-based protein, and also makes a delicious snack on its own.

Vegan cream of mushroom soup recipe

If you’re vegan, then you can transform this recipe into a vegan mushroom soup recipe with no cream, just swap the cream for coconut milk in equal parts.

Parsnip and apple soup

A spin on a classic carrot and parsnip soup, the sweet, creamy parsnip combined with the sharp tang of apples is the perfect pairing for autumn! This comforting recipe from The National Trust is sure to warm you up on those cold autumn days.

Vegan lentil soup recipe

This lentil and chickpea soup recipe is a hearty, warming dish that’s equally as nutritious as it is delicious. The chickpeas add even more protein and texture. Serve with a dollop of yoghurt (a plant-based version if you’re vegan), and your favourite bread.

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