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My Vegan Soup Recipes

Here is a list of my simple vegan soup recipes which have been tried and tested by me. No egg or dairy obviously, so suitable for people with egg and dairy intolerances. The thing I like about soups is that you can pack a whole lot of nutrients into them.

Carrot and Coriander Soup

vegan carrot and coriander soup

Preparation time: 10 minutes Cooking time: 30 minutes


680 g / 1 1/2 lb of carrots

1 large onion

3 or 4 Tbsps of olive oil

1140 ml / 2 pints of water

1 or 2 vegetable stock cubes

As required sea salt and freshly ground black pepper

As required grated coriander and freshly chopped coriander


1. Chop the onion and gently fry in the olive oil in a large saucepan or frying pan until transparent.

2. Chop the carrots and add to the pan, frying for a further two or three minutes.

3. Add the ground coriander along with the salt and the pepper and stir well.

4. Boil the water and add to a jug. Add the stock cube and stir until dissolved. Add to the chopped onion and carrots, turn the heat down and gently simmer for a further 20 minutes.

5. Add the mixture to a blender and blend until smooth or use an electric hand blender as I do. Add the fresh coriander and serve.

vegan soup recipes

Leek and Potato Soup

vegan potato and leek soup

Preparation time: 5 minutes Cooking time: 15 minutes

This soup is a classic which is almost foolproof to make. I wasn't going to add this as it is so simple but as it's one of my favourite vegan soup recipes, I have added it. You can add all sorts of vegetables to this recipe. Try carrots and peas. I like it simple.


2 large potatoes

1 large leek

1 pint vegetable stock

Blob of soya spread or olive oil

Pinch of salt


Cornstarch to thicken (the picture above hasn't been thickened)

Chopped parsley


1. Heat oil or soya spread in a non stick pan.

2. Add the chopped leeks and cubed potatoes. The best way to chop a leek in my opinion is to chop the ends off it and cut it right down the centre lengthways. Then cut it again lengthways and chop it through the width. This way, you don't have the rings of leeks but little chopped sections.

3. Cook slowly for 5 minutes or so.

4. Add the vegetable stock to the pan and simmer for a further ten minutes or so until potatoes are cooked.

5. For a thicker soup, add some cornflour to a small amount of water, mix into a paste and add to the soup. Heat through and add some freshly chopped parsley if you like.

vegan soup recipes

Onion Soup (simple)

Preparation time: 5 minutes Cooking time: 15 minutes

Simple and delicious.


3 Large onions - try to use a variety of colours. I like red and white (sweet)

Several mixed mushrooms

1 pint vegetable stock

Blob of soya spread or olive oil

2 tsps unrefined brown sugar


1. Chop the onions and fry gently in the olive oil or soya spread.

2. Break the mushrooms up and add them to the pan.

3. Add the sugar and caremalise the onions and mushrooms for a few minutes.

4. Add the vegetable stock. Add as little or as much as you like depending on whether you prefer a thick soup or a thin one.

5. Simmer for five minutes or so and blend with a hand blender.

vegan soup recipes

Roasted Butternut Squash and Red Lentil Soup

vegan butternut squash soup This recipe is taken from the Come Dine With Me series.

Preparation time: 15 minutes Cooking time: 30 minutes


For the soup:

1 medium onion, finely diced

1 red pepper, finely diced

1 carrot, finely diced

1 small butternut squash, cut into 2 inch chunks, that's been roasted for 20 mins in a hot oven

1 potato, chopped

500ml of vegetable stock

1 bay leaf

salt and pepper to taste

1 clove of garlic

half a cup of split red lentils

For the garlic croutons:

1 clove of garlic

5 thick slices of wholemeal bread

For the pesto oil:

1 tbsp of good quality pesto sauce 4 tbsp of very good quality extra virgin olive oil


1. For the soup: Sweat all the vegetables in a good glug of olive oil and garlic until slightly translucent.

2. Add the stock, lentils and flavourings, and simmer for 30 mins.

3. Allow to cool, then puree in a food processor. Transfer back to the pan and reheat gently prior to serving.

4. For the croutons: Cut the crust off the bread, discard the crust, cut the bread into crouton sized chunks and fry in a good glug of olive oil and garlic until golden brown. Leave to one side.

5. For the pesto oil: Simply combine the oil and pesto sauce, and shake well before drizzling over the soup.

Recipe from the website

vegan soup recipes

Tomato Soup (simple)

Preparation time: 5 minutes Cooking time: 1 hr 30 minutes

This is so simple, I don't even know what the measurements are. I have seen lots of vegan tomato soup recipes with added coconut milk, soya cream, soya spread and potatoes but if I am cooking a homemade soup, I like them to be reasonably healthy. This one is gorgeous!!


Olive oil

Sprinkle of dried basil

1 small onion

A bunch of very ripe tomatoes (I always make this soup when my tomatoes are just about to go mouldy)

1 pint of Water

Veggie cube

1 tin tomatoes


1. Place the overripe tomatoes in a roasting pan with a glug of olive oil and a sprinkle of salt and pepper. Roast for 45 minutes on a fairly high heat.

2. Ten minutes before they are due, pour some of the juice into a pan and fry the chopped onion.

3. Sprinkle with dried basil and stir. Add the tin of tomatoes along with the tomatoes from the oven. Pour boiling water over the top so they are just covered, and then sprinkle a veggie cube over and stir.

4. Simmer for 3/4 of an hour and then leave to cool slightly before blending.

vegan tomato soup For a really healthy non fat version - try this:

1. Add the tomatoes, onion and basil to a roasting tin and cook for 20 minutes or so.

2. Add some water and a crumbled veggie stock to the tin and cook for a further half an hour or so.

You do not need to add potatoes to make the soup thick. The thickness will depend on how much water you use.

vegan soup recipes

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