Vegan Vegetable Soup Recipes

Steps:

• Add bouillon to water according to package directions, heat until cubes are dissolved to make broth. Set aside.
• Spray another pot with cooking spray. Saute onions, garlic, celery, carrots, and bell pepper together until onions are translucent. Add small amounts of water to prevent drying while sauteing.
• Add broccoli, cauliflower, mushrooms, spinach, lemon juice and the broth. Stir, bring to a boil.
• Reduce heat to low. Cover and simmer, stirring occasionally until vegetables are tender. Salt and pepper to taste.

Steps:

• Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
• Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

Steps:

• Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
• Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

Steps:

• Steam 1 1/2 cups vegetables in a small amount of water until cooked.
• Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
• Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
• Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
• Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
• Slowly add to soup and bring to a boil. Serve.

Steps:

• Cut off tip of each ear of corn. One at a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
• In a Dutch oven or 5-quart pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes.
• Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.