Feb 072020
Three Vegan Winter Soups

Are you struggling to make it through winter? Me too. But, I look forward to hearty, warming meals to get me through the cold days, and that means SOUP! I love making soups because it’s a great way to use up wilted vegetables and prevent food waste. Here are recipes for three vegan winter soups to see you through the next month or two of chilly days and dark nights.

For more soup recipes see: Winter Soups

Most of my recipes make 3-4 servings.

Healing Spiced Carrot
  • 3 large carrots, peeled and roughly chopped
  • 1 veg stock cube
  • 1 litre of water
  • 1 tbsp. olive oil
  • 1 tsp. cumin
  • ½ tsp. coriander
  • 1 tsp. turmeric
  • 1 tbsp. minced fresh ginger
  • Salt and pepper
  • ¼ cup oat milk

In a large pot, heat the oil and gently fry the spices and ginger. Add the carrots, stock, and water, and bring to a boil. Reduce heat and simmer covered for 20-25 minutes, until carrots are tender. Blend with a stick blender until smooth. Drizzle in oat milk for creaminess.

Vegan Spiced Carrot Soup

Mushroom and Barley
  • 1 tbsp. olive oil
  • 1/3 leek, sliced thin
  • 1 large carrot, peeled and diced
  • 2 stalks of celery, diced
  • 1/3 cup chopped cauliflower
  • 4 large white mushrooms, chopped
  • 2 bay leaves
  • 1 veg stock cube
  • 1 tsp. sage
  • 1 tsp. parsley
  • 1/3 cup pot barley
  • 1 litre of water (add more as necessary)

In a large pot, gently sauté the herbs and veg in the oil. Add barley, stock cube, and water. Simmer until veggies are tender and barley is fluffy (about 30 minutes). Give it a quick whizz with a stick blender so it is half chunky, half smooth.

Vegan Mushroom Barley Soup

White Bean Vegetable
  • 1 tbsp. olive oil
  • 1 small shallot, minced
  • 1 large carrot, peeled and diced
  • 1 stick of celery, diced
  • ½ large courgette, diced
  • 2 handfuls spinach
  • ½ cup cannellini beans
  • ¼ cup of small pasta shapes, or couscous
  • ¼ tsp. sage
  • ¼ tsp. rosemary
  • ½ tsp. thyme
  • 1 veg stock cube
  • 1 – 1 ½ litres water (depending on desired thickness)
  • Salt and pepper

In a large pot, heat the oil and gentry fry the shallot. Add all of the herbs, vegetables (except spinach), beans, and stock cube, and add water. Bring to a boil and then simmer covered until veggies are almost tender (about 20 min). Add pasta and cook for another 5 minutes. Toss in spinach just before serving.

Vegan White Bean Vegetable Soup

If you try any of these three vegan winter soups, let me know how they turned out!

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