25+ Easy February Vegetarian Soup Recipes to Warm Your Soul

February is the month of cozy nights, chilly afternoons, and the perfect time to indulge in hearty, flavorful soups. Whether you’re looking for a light and nourishing option or something rich and creamy to warm up your body and soul, vegetarian soups are the answer.

Packed with nutrients, bold flavors, and vibrant vegetables, these soups are perfect for those who want to enjoy a wholesome, comforting meal while sticking to a plant-based diet.

From spicy lentil soups to creamy tomato basil blends, February is the ideal time to explore new vegetarian soup recipes that will keep you cozy all month long.

These 25+ vegetarian soup recipes not only deliver on taste but also provide variety in terms of flavor profiles, ingredients, and preparation methods.

With so many delicious options to choose from, you’re sure to find the perfect soup for any occasion. So grab your favorite soup pot, and let’s dive into these heartwarming, veggie-packed recipes!

25+ Easy February Vegetarian Soup Recipes to Warm Your Soul

As the winter months roll on, February offers the perfect opportunity to experiment with new vegetarian soup recipes that not only satisfy your hunger but also keep you nourished and energized.

Whether you’re looking for a hearty stew, a light broth, or a creamy bisque, there’s something in these 25+ February vegetarian soup recipes for everyone.

Each recipe provides unique ingredients, flavor combinations, and the comforting warmth that only a homemade soup can offer.

These soups are not only perfect for warming up your body but also great for meal prepping, making them a convenient and healthy addition to your weekly rotation.

With fresh vegetables, legumes, and grains, these recipes pack in plenty of fiber, protein, and antioxidants, so you can enjoy a nutritious meal with every spoonful.

So this February, embrace the season with these flavorful, satisfying soups that will keep you cozy from the inside out!

Creamy Tomato Basil Soup

This rich and creamy tomato basil soup is perfect for the cold month of February. Made with fresh tomatoes, garlic, and aromatic basil, it offers a comforting and satisfying meal that can be served on its own or with a slice of warm, crusty bread. The addition of cream makes it luxuriously smooth, while the herbs elevate the flavors, creating a classic comfort food that’s both nourishing and indulgent.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream or coconut cream for a dairy-free version
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup fresh basil, chopped
• 1 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the chopped tomatoes, tomato paste, and oregano. Stir well and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 20-25 minutes until the tomatoes break down and become soft.
4. Remove the soup from heat. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend partially.
5. Stir in the cream and fresh basil. Season with salt, pepper, and sugar to taste.
6. Return the soup to a low simmer and cook for another 5 minutes, allowing the flavors to meld.
7. Serve hot, garnished with extra basil or a swirl of cream if desired.

This creamy tomato basil soup is the perfect way to enjoy the simplicity of tomatoes and basil, with the added richness of cream that makes it a truly luxurious dish. The natural sweetness from the tomatoes, balanced by the acidity, provides a beautifully complex flavor profile that is both refreshing and comforting. It’s a timeless favorite that will warm you from the inside out during chilly February days.

Sweet Potato and Red Lentil Soup

This hearty and nutritious soup combines the natural sweetness of sweet potatoes with the earthy flavors of red lentils, creating a perfectly balanced dish. Packed with protein, fiber, and vitamins, this soup is a great option for a filling, healthy lunch or dinner. The warming spices like cumin and coriander give it an aromatic depth, making it a great comfort meal for the winter season.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until soft and golden, about 5 minutes.
2. Add the cumin, coriander, turmeric, and cinnamon, and cook for another 1-2 minutes, stirring constantly, to allow the spices to bloom.
3. Add the diced sweet potatoes, lentils, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Once the soup is cooked, use an immersion blender to blend until smooth. If you prefer a chunkier texture, blend partially.
5. Stir in the lemon juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and red lentil soup is a nourishing and soul-satisfying dish that brings together a perfect blend of flavors and textures. The slight sweetness of the sweet potatoes harmonizes beautifully with the earthy lentils and warm spices, while the lemon juice adds a touch of brightness. It’s not only filling but also packed with nutrients, making it an ideal meal to boost your energy during the colder months of February.

Winter Vegetable and Barley Soup

This robust and flavorful vegetable and barley soup is the ultimate winter warmer. Barley adds a delightful chewiness while absorbing the rich vegetable broth, creating a wholesome and filling dish. Packed with root vegetables like carrots, parsnips, and celery, it’s an excellent way to incorporate hearty, seasonal produce into your meals. The soup is seasoned with bay leaves and thyme, offering a delightful herbal aroma that enhances the dish’s depth.

Ingredients:

• 1 cup pearl barley
• 2 medium carrots, chopped
• 2 parsnips, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 bay leaf
• 2 tsp fresh thyme, or 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Rinse the pearl barley under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped carrots, parsnips, and celery. Stir well and cook for another 5 minutes.
4. Pour in the vegetable broth, add the bay leaf, and bring the soup to a boil.
5. Once boiling, add the barley and thyme. Reduce the heat and simmer for 30-40 minutes, or until the barley is tender and the vegetables are cooked through.
6. Remove the bay leaf, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This winter vegetable and barley soup is a deliciously filling and hearty meal that makes the most of seasonal root vegetables and wholesome barley. The combination of tender vegetables and chewy barley creates a comforting texture, while the herbs add a fragrant layer of flavor. It’s a versatile recipe that can be enjoyed on its own or paired with a slice of rustic bread, making it an ideal choice for a cozy February dinner.

Spicy Butternut Squash and Coconut Soup

This vibrant and creamy butternut squash soup is infused with aromatic spices and creamy coconut milk, creating a warming, silky texture that is perfect for the winter months. The natural sweetness of the butternut squash pairs wonderfully with the heat from chili flakes and the richness of coconut milk. This soup is not only delicious but also vegan and gluten-free, making it a versatile choice for all dietary needs.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp chili flakes (adjust for heat preference)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the ground ginger, cinnamon, and chili flakes, cooking for another minute to release the flavors.
3. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
4. Once the squash is soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This spicy butternut squash and coconut soup is a rich and velvety bowl of comfort that’s perfect for a chilly February day. The coconut milk gives it a luxurious creaminess, while the combination of ginger, cinnamon, and chili flakes creates a unique balance of sweet, spicy, and savory flavors. It’s a delightful option for those looking for a warming, vegan-friendly soup that is as satisfying as it is flavorful.

Cauliflower and Leek Soup

This cauliflower and leek soup is a simple yet elegant dish that showcases the delicate flavors of cauliflower paired with the mild sweetness of leeks. The result is a creamy, light soup with a subtle depth of flavor. The cauliflower provides a smooth texture, while the leeks add a savory touch. This soup is perfect for those looking for a lighter but still comforting option during the colder months of February.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 large leeks, cleaned and chopped (white and light green parts only)
• 1 medium potato, peeled and diced (optional for extra creaminess)
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste
• 1/2 cup unsweetened almond milk or regular milk
• Fresh chives for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped leeks and cook until softened, about 5-7 minutes.
2. Add the cauliflower florets and diced potato (if using). Stir to combine, then pour in the vegetable broth.
3. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the cauliflower and potato are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the almond milk or regular milk for added creaminess, and season with thyme, salt, and pepper.
6. Serve hot, garnished with fresh chives if desired.

This cauliflower and leek soup is a wonderfully light yet satisfying option for February. The cauliflower gives it a creamy, smooth texture, while the leeks bring a subtle sweetness and aromatic quality to the soup. It’s a great choice for those looking for a healthy and comforting meal that isn’t too heavy but still provides the warmth and nourishment needed during the colder months.

Carrot, Ginger, and Apple Soup

This vibrant and refreshing soup combines the sweetness of carrots and apples with the zing of fresh ginger, creating a uniquely flavorful dish. The carrot and apple blend seamlessly, while the ginger adds a touch of spice that elevates the soup’s complexity. It’s a perfect balance of sweet and savory, offering both warmth and a light, refreshing taste—ideal for those looking for a nutritious and invigorating soup during February.

Ingredients:

• 4 large carrots, peeled and chopped
• 2 apples (such as Granny Smith or Fuji), peeled, cored, and chopped
• 1 tbsp fresh ginger, grated
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin (optional for extra flavor)
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Add the chopped carrots, apples, and grated ginger. Stir to combine, and cook for another 5 minutes to allow the flavors to meld.
3. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the carrots and apples are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend partially or leave it as is.
5. Season with salt, pepper, and cumin (if using), then stir well.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

This carrot, ginger, and apple soup is an incredibly aromatic and flavorful dish that brings together the natural sweetness of the vegetables and fruit with the zesty punch of ginger. It’s a bright, invigorating soup that’s perfect for winter, offering a warming yet light option. The addition of cumin can give it an extra layer of depth, but the combination of carrots, apples, and ginger is the star of this deliciously healthy soup.

Creamy Tomato and Basil Soup

A classic comfort food, this creamy tomato and basil soup is a perfect winter dish. The sweetness of ripe tomatoes is complemented by fresh basil, while a touch of cream creates a velvety texture that’s both rich and comforting. This soup is great for serving with a side of crusty bread, making it a heartwarming choice for a cozy February meal.

Ingredients:

• 6 medium tomatoes, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 cup heavy cream or coconut cream (for a vegan option)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Crusty bread for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes, vegetable broth, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the tomatoes are soft and the flavors have melded together.
3. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
4. Stir in the heavy cream or coconut cream, and season with salt and pepper to taste.
5. Add the fresh basil and cook for an additional 5 minutes, allowing the flavors to infuse.
6. Serve hot with crusty bread on the side if desired.

This creamy tomato and basil soup is a comforting and satisfying dish that’s perfect for February. The fresh basil adds a burst of herbal flavor that balances the sweetness of the tomatoes, while the creaminess makes it rich and velvety. Whether paired with a grilled cheese sandwich or enjoyed on its own, this soup is a classic choice for anyone craving something warm and hearty during the colder months.

Sweet Potato and Black Bean Soup

This hearty sweet potato and black bean soup is a nourishing and flavorful option for a cold February day. The sweetness of the sweet potatoes complements the earthy black beans, and the combination of spices like cumin and chili powder adds depth and warmth. It’s a vegan-friendly, fiber-rich soup that’s both filling and satisfying, making it an excellent choice for a healthy, comforting meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed sweet potatoes, black beans, cumin, and chili powder. Stir to coat the ingredients with the spices.
3. Pour in the vegetable broth, and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup to your desired texture. You can make it smooth or leave some chunks for a heartier consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges if desired.

This sweet potato and black bean soup is a wonderfully hearty and flavorful dish, perfect for February. The sweet potatoes add a comforting sweetness, while the black beans contribute a satisfying earthiness. The cumin and chili powder provide just the right amount of spice, making this soup both comforting and exciting. It’s a fantastic vegan option that’s perfect for a cozy meal after a long winter day.

Spiced Red Lentil Soup

This spiced red lentil soup is a wholesome and flavorful option for a February meal. Red lentils are packed with protein and fiber, making this soup a filling and nutritious choice. The soup is spiced with cumin, turmeric, and coriander, creating a rich and aromatic base that’s both warming and satisfying. This is a great dish for a light yet hearty vegetarian meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup spinach (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the ground cumin, coriander, and turmeric, and cook for another minute until fragrant.
3. Stir in the red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
4. If using spinach, stir it in during the last 5 minutes of cooking to allow it to wilt.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This spiced red lentil soup is a vibrant and nutritious dish that brings both warmth and comfort. The combination of cumin, coriander, and turmeric creates a flavorful, aromatic base, while the red lentils provide a hearty, satisfying texture. This soup is ideal for a light yet filling meal that’s perfect for February, especially for those looking for a protein-packed vegetarian dish. The addition of spinach is optional but adds an extra burst of green and nutrients.

Butternut Squash and Apple Soup

This butternut squash and apple soup is a perfect combination of savory and sweet. The creamy texture of roasted butternut squash is enhanced by the tartness of apples, while warming spices like cinnamon and nutmeg create a cozy, comforting flavor profile. It’s an excellent choice for those seeking a seasonal, vegetarian soup that’s both nourishing and indulgent.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large apple (such as Granny Smith), peeled, cored, and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and apple pieces on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the roasted squash and apples to the pot, followed by the vegetable broth, cinnamon, and nutmeg. Stir to combine.
4. Bring the soup to a simmer and cook for another 10 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
6. Stir in the coconut milk if using, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This butternut squash and apple soup is the perfect blend of sweet and savory flavors, making it an ideal choice for February. The roasting of the squash and apples brings out their natural sweetness, while the addition of cinnamon and nutmeg adds warmth and depth. This soup is creamy, comforting, and perfect for cozy winter evenings. It’s also easily made vegan by using coconut milk, making it a versatile and heartwarming choice.

Vegetable and Barley Soup

A hearty and nutritious option, vegetable and barley soup is packed with a variety of vegetables, fiber-rich barley, and savory herbs. The barley adds a lovely chewy texture to the soup, making it filling and satisfying. This recipe is perfect for those looking for a wholesome, plant-based meal that’s both comforting and energizing.

Ingredients:

• 1 cup barley (pearled or hulled)
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped onion, carrots, and celery in a little olive oil over medium heat until softened, about 5-7 minutes.
2. Add the garlic and cook for an additional 1 minute, until fragrant.
3. Stir in the barley, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer, uncovered, for 30-40 minutes, or until the barley is tender and the vegetables are fully cooked.
5. Add the zucchini and cook for another 5 minutes.
6. Remove the bay leaf and season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This vegetable and barley soup is an ideal option for a February meal. The barley provides a hearty, chewy texture, while the vegetables bring freshness and depth of flavor. The combination of rosemary, thyme, and bay leaf adds warmth and herbal complexity, making it a perfect soup for cold weather. It’s a healthy and filling option, offering both comfort and nourishment in one bowl.

Creamy Cauliflower and Potato Soup

This creamy cauliflower and potato soup is a rich, velvety dish that’s perfect for warming up on chilly February days. The combination of cauliflower and potatoes creates a thick, creamy texture, while a touch of garlic and herbs adds savory depth. It’s a comforting and filling soup that’s both nutritious and satisfying, making it a great vegetarian choice for a cozy meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• Fresh chives for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cauliflower florets, diced potatoes, thyme, and rosemary. Stir to combine.
3. Pour in the vegetable broth, and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
5. Stir in the heavy cream or coconut cream for a rich, velvety texture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives if desired.

This creamy cauliflower and potato soup is an indulgent yet healthy dish that’s perfect for February. The cauliflower and potatoes create a creamy, comforting base, while the herbs add savory depth to the flavor. Whether served as a light lunch or a dinner starter, this soup is a perfect choice for those seeking warmth and nourishment on a cold winter’s day. It’s a versatile recipe that can easily be made vegan by substituting the cream for coconut cream.

Spicy Sweet Potato and Lentil Soup

This spicy sweet potato and lentil soup is a robust and hearty meal, perfect for February’s chill. Packed with protein-rich lentils and the natural sweetness of roasted sweet potatoes, this soup is further enhanced by the warmth of chili and cumin. It’s a deliciously spiced, flavorful soup that’s both filling and nourishing, making it an excellent choice for a cozy night in.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground chili powder (adjust for desired heat)
• 1/4 tsp ground turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Add the cumin, chili powder, and turmeric to the onions and garlic. Stir for 1 minute, allowing the spices to toast and release their aromas.
4. Stir in the roasted sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

The spicy sweet potato and lentil soup offers a perfect balance of heat and sweetness. The creamy texture from the sweet potatoes, combined with the hearty lentils, makes this soup both comforting and filling. The gentle heat from chili powder and cumin adds depth of flavor, making it an ideal dish for warming up during cold winter evenings. It’s not only satisfying but also packed with nutrients, making it a great choice for a healthy and flavorful vegetarian meal.

Tomato Basil Soup

Tomato basil soup is a classic comfort food that’s always a crowd-pleaser, and it’s especially wonderful in February when you need something warm and soothing. This vegetarian version is rich and creamy, with the natural sweetness of tomatoes combined with the fresh, aromatic taste of basil. It’s perfect when paired with a grilled cheese sandwich for a complete, satisfying meal.

Ingredients:

• 2 lbs fresh tomatoes, chopped (or 2 cans of whole tomatoes)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream or coconut milk for a dairy-free option
• 1 tbsp olive oil
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped fresh tomatoes (or canned tomatoes) to the pot and cook for about 10 minutes, allowing the tomatoes to break down and release their juices.
3. Add the vegetable broth, dried basil, and a pinch of salt and pepper. Bring the soup to a simmer and cook for an additional 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches.
5. Stir in the heavy cream (or coconut milk) and adjust the seasoning to taste.
6. Serve hot, garnished with fresh basil leaves.

This classic tomato basil soup is a timeless favorite that brings comfort and warmth to any meal. The rich, velvety texture is complemented by the sweetness of the tomatoes and the aromatic freshness of basil, making it a perfect choice for February. The addition of cream adds indulgence, while the soup itself is packed with rich, savory flavors. Serve it alongside a grilled cheese sandwich for a nostalgic, satisfying meal.

Roasted Red Pepper and Chickpea Soup

This roasted red pepper and chickpea soup is a vibrant and flavorful vegetarian dish that’s perfect for February. The smokiness from the roasted red peppers adds depth, while the chickpeas provide a hearty, protein-packed element. With a touch of garlic and herbs, this soup is easy to make, yet rich in flavor and perfect for a light, yet filling winter meal.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred. Let the peppers cool, then peel off the skin and remove the seeds.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Add the roasted red peppers, chickpeas, cumin, smoked paprika, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

This roasted red pepper and chickpea soup offers a burst of flavor and color that’s both comforting and satisfying. The smokiness of the peppers pairs perfectly with the earthiness of chickpeas, creating a rich, balanced soup. The spices like cumin and paprika add an extra layer of depth, making it perfect for chilly February days. It’s a nutritious and hearty meal that’s quick and easy to prepare, and it’s also a great option for meal prep.February is the month of cozy nights, chilly afternoons, and the perfect time to indulge in hearty, flavorful soups. Whether you’re looking for a light and nourishing option or something rich and creamy to warm up your body and soul, vegetarian soups are the answer.

Packed with nutrients, bold flavors, and vibrant vegetables, these soups are perfect for those who want to enjoy a wholesome, comforting meal while sticking to a plant-based diet.

From spicy lentil soups to creamy tomato basil blends, February is the ideal time to explore new vegetarian soup recipes that will keep you cozy all month long.

These 25+ vegetarian soup recipes not only deliver on taste but also provide variety in terms of flavor profiles, ingredients, and preparation methods.

With so many delicious options to choose from, you’re sure to find the perfect soup for any occasion. So grab your favorite soup pot, and let’s dive into these heartwarming, veggie-packed recipes!

25+ Easy February Vegetarian Soup Recipes to Warm Your Soul

As the winter months roll on, February offers the perfect opportunity to experiment with new vegetarian soup recipes that not only satisfy your hunger but also keep you nourished and energized.

Whether you’re looking for a hearty stew, a light broth, or a creamy bisque, there’s something in these 25+ February vegetarian soup recipes for everyone.

Each recipe provides unique ingredients, flavor combinations, and the comforting warmth that only a homemade soup can offer.

These soups are not only perfect for warming up your body but also great for meal prepping, making them a convenient and healthy addition to your weekly rotation.

With fresh vegetables, legumes, and grains, these recipes pack in plenty of fiber, protein, and antioxidants, so you can enjoy a nutritious meal with every spoonful.

So this February, embrace the season with these flavorful, satisfying soups that will keep you cozy from the inside out!

Creamy Tomato Basil Soup

This rich and creamy tomato basil soup is perfect for the cold month of February. Made with fresh tomatoes, garlic, and aromatic basil, it offers a comforting and satisfying meal that can be served on its own or with a slice of warm, crusty bread. The addition of cream makes it luxuriously smooth, while the herbs elevate the flavors, creating a classic comfort food that’s both nourishing and indulgent.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream or coconut cream for a dairy-free version
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 cup fresh basil, chopped
• 1 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the chopped tomatoes, tomato paste, and oregano. Stir well and cook for another 5 minutes.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 20-25 minutes until the tomatoes break down and become soft.
4. Remove the soup from heat. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend partially.
5. Stir in the cream and fresh basil. Season with salt, pepper, and sugar to taste.
6. Return the soup to a low simmer and cook for another 5 minutes, allowing the flavors to meld.
7. Serve hot, garnished with extra basil or a swirl of cream if desired.

This creamy tomato basil soup is the perfect way to enjoy the simplicity of tomatoes and basil, with the added richness of cream that makes it a truly luxurious dish. The natural sweetness from the tomatoes, balanced by the acidity, provides a beautifully complex flavor profile that is both refreshing and comforting. It’s a timeless favorite that will warm you from the inside out during chilly February days.

Sweet Potato and Red Lentil Soup

This hearty and nutritious soup combines the natural sweetness of sweet potatoes with the earthy flavors of red lentils, creating a perfectly balanced dish. Packed with protein, fiber, and vitamins, this soup is a great option for a filling, healthy lunch or dinner. The warming spices like cumin and coriander give it an aromatic depth, making it a great comfort meal for the winter season.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp ground cinnamon
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until soft and golden, about 5 minutes.
2. Add the cumin, coriander, turmeric, and cinnamon, and cook for another 1-2 minutes, stirring constantly, to allow the spices to bloom.
3. Add the diced sweet potatoes, lentils, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Once the soup is cooked, use an immersion blender to blend until smooth. If you prefer a chunkier texture, blend partially.
5. Stir in the lemon juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and red lentil soup is a nourishing and soul-satisfying dish that brings together a perfect blend of flavors and textures. The slight sweetness of the sweet potatoes harmonizes beautifully with the earthy lentils and warm spices, while the lemon juice adds a touch of brightness. It’s not only filling but also packed with nutrients, making it an ideal meal to boost your energy during the colder months of February.

Winter Vegetable and Barley Soup

This robust and flavorful vegetable and barley soup is the ultimate winter warmer. Barley adds a delightful chewiness while absorbing the rich vegetable broth, creating a wholesome and filling dish. Packed with root vegetables like carrots, parsnips, and celery, it’s an excellent way to incorporate hearty, seasonal produce into your meals. The soup is seasoned with bay leaves and thyme, offering a delightful herbal aroma that enhances the dish’s depth.

Ingredients:

• 1 cup pearl barley
• 2 medium carrots, chopped
• 2 parsnips, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 bay leaf
• 2 tsp fresh thyme, or 1 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Rinse the pearl barley under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the chopped carrots, parsnips, and celery. Stir well and cook for another 5 minutes.
4. Pour in the vegetable broth, add the bay leaf, and bring the soup to a boil.
5. Once boiling, add the barley and thyme. Reduce the heat and simmer for 30-40 minutes, or until the barley is tender and the vegetables are cooked through.
6. Remove the bay leaf, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This winter vegetable and barley soup is a deliciously filling and hearty meal that makes the most of seasonal root vegetables and wholesome barley. The combination of tender vegetables and chewy barley creates a comforting texture, while the herbs add a fragrant layer of flavor. It’s a versatile recipe that can be enjoyed on its own or paired with a slice of rustic bread, making it an ideal choice for a cozy February dinner.

Spicy Butternut Squash and Coconut Soup

This vibrant and creamy butternut squash soup is infused with aromatic spices and creamy coconut milk, creating a warming, silky texture that is perfect for the winter months. The natural sweetness of the butternut squash pairs wonderfully with the heat from chili flakes and the richness of coconut milk. This soup is not only delicious but also vegan and gluten-free, making it a versatile choice for all dietary needs.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp chili flakes (adjust for heat preference)
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until soft and fragrant, about 5 minutes.
2. Add the ground ginger, cinnamon, and chili flakes, cooking for another minute to release the flavors.
3. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
4. Once the squash is soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This spicy butternut squash and coconut soup is a rich and velvety bowl of comfort that’s perfect for a chilly February day. The coconut milk gives it a luxurious creaminess, while the combination of ginger, cinnamon, and chili flakes creates a unique balance of sweet, spicy, and savory flavors. It’s a delightful option for those looking for a warming, vegan-friendly soup that is as satisfying as it is flavorful.

Cauliflower and Leek Soup

This cauliflower and leek soup is a simple yet elegant dish that showcases the delicate flavors of cauliflower paired with the mild sweetness of leeks. The result is a creamy, light soup with a subtle depth of flavor. The cauliflower provides a smooth texture, while the leeks add a savory touch. This soup is perfect for those looking for a lighter but still comforting option during the colder months of February.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 large leeks, cleaned and chopped (white and light green parts only)
• 1 medium potato, peeled and diced (optional for extra creaminess)
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper, to taste
• 1/2 cup unsweetened almond milk or regular milk
• Fresh chives for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped leeks and cook until softened, about 5-7 minutes.
2. Add the cauliflower florets and diced potato (if using). Stir to combine, then pour in the vegetable broth.
3. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the cauliflower and potato are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Stir in the almond milk or regular milk for added creaminess, and season with thyme, salt, and pepper.
6. Serve hot, garnished with fresh chives if desired.

This cauliflower and leek soup is a wonderfully light yet satisfying option for February. The cauliflower gives it a creamy, smooth texture, while the leeks bring a subtle sweetness and aromatic quality to the soup. It’s a great choice for those looking for a healthy and comforting meal that isn’t too heavy but still provides the warmth and nourishment needed during the colder months.

Carrot, Ginger, and Apple Soup

This vibrant and refreshing soup combines the sweetness of carrots and apples with the zing of fresh ginger, creating a uniquely flavorful dish. The carrot and apple blend seamlessly, while the ginger adds a touch of spice that elevates the soup’s complexity. It’s a perfect balance of sweet and savory, offering both warmth and a light, refreshing taste—ideal for those looking for a nutritious and invigorating soup during February.

Ingredients:

• 4 large carrots, peeled and chopped
• 2 apples (such as Granny Smith or Fuji), peeled, cored, and chopped
• 1 tbsp fresh ginger, grated
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin (optional for extra flavor)
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
2. Add the chopped carrots, apples, and grated ginger. Stir to combine, and cook for another 5 minutes to allow the flavors to meld.
3. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the carrots and apples are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend partially or leave it as is.
5. Season with salt, pepper, and cumin (if using), then stir well.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

This carrot, ginger, and apple soup is an incredibly aromatic and flavorful dish that brings together the natural sweetness of the vegetables and fruit with the zesty punch of ginger. It’s a bright, invigorating soup that’s perfect for winter, offering a warming yet light option. The addition of cumin can give it an extra layer of depth, but the combination of carrots, apples, and ginger is the star of this deliciously healthy soup.

Creamy Tomato and Basil Soup

A classic comfort food, this creamy tomato and basil soup is a perfect winter dish. The sweetness of ripe tomatoes is complemented by fresh basil, while a touch of cream creates a velvety texture that’s both rich and comforting. This soup is great for serving with a side of crusty bread, making it a heartwarming choice for a cozy February meal.

Ingredients:

• 6 medium tomatoes, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 cup heavy cream or coconut cream (for a vegan option)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Crusty bread for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes, vegetable broth, and oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the tomatoes are soft and the flavors have melded together.
3. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
4. Stir in the heavy cream or coconut cream, and season with salt and pepper to taste.
5. Add the fresh basil and cook for an additional 5 minutes, allowing the flavors to infuse.
6. Serve hot with crusty bread on the side if desired.

This creamy tomato and basil soup is a comforting and satisfying dish that’s perfect for February. The fresh basil adds a burst of herbal flavor that balances the sweetness of the tomatoes, while the creaminess makes it rich and velvety. Whether paired with a grilled cheese sandwich or enjoyed on its own, this soup is a classic choice for anyone craving something warm and hearty during the colder months.

Sweet Potato and Black Bean Soup

This hearty sweet potato and black bean soup is a nourishing and flavorful option for a cold February day. The sweetness of the sweet potatoes complements the earthy black beans, and the combination of spices like cumin and chili powder adds depth and warmth. It’s a vegan-friendly, fiber-rich soup that’s both filling and satisfying, making it an excellent choice for a healthy, comforting meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cubed sweet potatoes, black beans, cumin, and chili powder. Stir to coat the ingredients with the spices.
3. Pour in the vegetable broth, and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup to your desired texture. You can make it smooth or leave some chunks for a heartier consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and lime wedges if desired.

This sweet potato and black bean soup is a wonderfully hearty and flavorful dish, perfect for February. The sweet potatoes add a comforting sweetness, while the black beans contribute a satisfying earthiness. The cumin and chili powder provide just the right amount of spice, making this soup both comforting and exciting. It’s a fantastic vegan option that’s perfect for a cozy meal after a long winter day.

Spiced Red Lentil Soup

This spiced red lentil soup is a wholesome and flavorful option for a February meal. Red lentils are packed with protein and fiber, making this soup a filling and nutritious choice. The soup is spiced with cumin, turmeric, and coriander, creating a rich and aromatic base that’s both warming and satisfying. This is a great dish for a light yet hearty vegetarian meal.

Ingredients:

• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup spinach (optional)
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the ground cumin, coriander, and turmeric, and cook for another minute until fragrant.
3. Stir in the red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
4. If using spinach, stir it in during the last 5 minutes of cooking to allow it to wilt.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This spiced red lentil soup is a vibrant and nutritious dish that brings both warmth and comfort. The combination of cumin, coriander, and turmeric creates a flavorful, aromatic base, while the red lentils provide a hearty, satisfying texture. This soup is ideal for a light yet filling meal that’s perfect for February, especially for those looking for a protein-packed vegetarian dish. The addition of spinach is optional but adds an extra burst of green and nutrients.

Butternut Squash and Apple Soup

This butternut squash and apple soup is a perfect combination of savory and sweet. The creamy texture of roasted butternut squash is enhanced by the tartness of apples, while warming spices like cinnamon and nutmeg create a cozy, comforting flavor profile. It’s an excellent choice for those seeking a seasonal, vegetarian soup that’s both nourishing and indulgent.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large apple (such as Granny Smith), peeled, cored, and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash and apple pieces on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the roasted squash and apples to the pot, followed by the vegetable broth, cinnamon, and nutmeg. Stir to combine.
4. Bring the soup to a simmer and cook for another 10 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
6. Stir in the coconut milk if using, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This butternut squash and apple soup is the perfect blend of sweet and savory flavors, making it an ideal choice for February. The roasting of the squash and apples brings out their natural sweetness, while the addition of cinnamon and nutmeg adds warmth and depth. This soup is creamy, comforting, and perfect for cozy winter evenings. It’s also easily made vegan by using coconut milk, making it a versatile and heartwarming choice.

Vegetable and Barley Soup

A hearty and nutritious option, vegetable and barley soup is packed with a variety of vegetables, fiber-rich barley, and savory herbs. The barley adds a lovely chewy texture to the soup, making it filling and satisfying. This recipe is perfect for those looking for a wholesome, plant-based meal that’s both comforting and energizing.

Ingredients:

• 1 cup barley (pearled or hulled)
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped onion, carrots, and celery in a little olive oil over medium heat until softened, about 5-7 minutes.
2. Add the garlic and cook for an additional 1 minute, until fragrant.
3. Stir in the barley, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer, uncovered, for 30-40 minutes, or until the barley is tender and the vegetables are fully cooked.
5. Add the zucchini and cook for another 5 minutes.
6. Remove the bay leaf and season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This vegetable and barley soup is an ideal option for a February meal. The barley provides a hearty, chewy texture, while the vegetables bring freshness and depth of flavor. The combination of rosemary, thyme, and bay leaf adds warmth and herbal complexity, making it a perfect soup for cold weather. It’s a healthy and filling option, offering both comfort and nourishment in one bowl.

Creamy Cauliflower and Potato Soup

This creamy cauliflower and potato soup is a rich, velvety dish that’s perfect for warming up on chilly February days. The combination of cauliflower and potatoes creates a thick, creamy texture, while a touch of garlic and herbs adds savory depth. It’s a comforting and filling soup that’s both nutritious and satisfying, making it a great vegetarian choice for a cozy meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper, to taste
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• Fresh chives for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cauliflower florets, diced potatoes, thyme, and rosemary. Stir to combine.
3. Pour in the vegetable broth, and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until creamy.
5. Stir in the heavy cream or coconut cream for a rich, velvety texture. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives if desired.

This creamy cauliflower and potato soup is an indulgent yet healthy dish that’s perfect for February. The cauliflower and potatoes create a creamy, comforting base, while the herbs add savory depth to the flavor. Whether served as a light lunch or a dinner starter, this soup is a perfect choice for those seeking warmth and nourishment on a cold winter’s day. It’s a versatile recipe that can easily be made vegan by substituting the cream for coconut cream.

Spicy Sweet Potato and Lentil Soup

This spicy sweet potato and lentil soup is a robust and hearty meal, perfect for February’s chill. Packed with protein-rich lentils and the natural sweetness of roasted sweet potatoes, this soup is further enhanced by the warmth of chili and cumin. It’s a deliciously spiced, flavorful soup that’s both filling and nourishing, making it an excellent choice for a cozy night in.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground chili powder (adjust for desired heat)
• 1/4 tsp ground turmeric
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Add the cumin, chili powder, and turmeric to the onions and garlic. Stir for 1 minute, allowing the spices to toast and release their aromas.
4. Stir in the roasted sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

The spicy sweet potato and lentil soup offers a perfect balance of heat and sweetness. The creamy texture from the sweet potatoes, combined with the hearty lentils, makes this soup both comforting and filling. The gentle heat from chili powder and cumin adds depth of flavor, making it an ideal dish for warming up during cold winter evenings. It’s not only satisfying but also packed with nutrients, making it a great choice for a healthy and flavorful vegetarian meal.

Tomato Basil Soup

Tomato basil soup is a classic comfort food that’s always a crowd-pleaser, and it’s especially wonderful in February when you need something warm and soothing. This vegetarian version is rich and creamy, with the natural sweetness of tomatoes combined with the fresh, aromatic taste of basil. It’s perfect when paired with a grilled cheese sandwich for a complete, satisfying meal.

Ingredients:

• 2 lbs fresh tomatoes, chopped (or 2 cans of whole tomatoes)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup vegetable broth
• 1/2 cup heavy cream or coconut milk for a dairy-free option
• 1 tbsp olive oil
• 1 tsp dried basil (or 1 tbsp fresh basil, chopped)
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped fresh tomatoes (or canned tomatoes) to the pot and cook for about 10 minutes, allowing the tomatoes to break down and release their juices.
3. Add the vegetable broth, dried basil, and a pinch of salt and pepper. Bring the soup to a simmer and cook for an additional 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches.
5. Stir in the heavy cream (or coconut milk) and adjust the seasoning to taste.
6. Serve hot, garnished with fresh basil leaves.

This classic tomato basil soup is a timeless favorite that brings comfort and warmth to any meal. The rich, velvety texture is complemented by the sweetness of the tomatoes and the aromatic freshness of basil, making it a perfect choice for February. The addition of cream adds indulgence, while the soup itself is packed with rich, savory flavors. Serve it alongside a grilled cheese sandwich for a nostalgic, satisfying meal.

Roasted Red Pepper and Chickpea Soup

This roasted red pepper and chickpea soup is a vibrant and flavorful vegetarian dish that’s perfect for February. The smokiness from the roasted red peppers adds depth, while the chickpeas provide a hearty, protein-packed element. With a touch of garlic and herbs, this soup is easy to make, yet rich in flavor and perfect for a light, yet filling winter meal.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred. Let the peppers cool, then peel off the skin and remove the seeds.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Add the roasted red peppers, chickpeas, cumin, smoked paprika, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or cilantro if desired.

This roasted red pepper and chickpea soup offers a burst of flavor and color that’s both comforting and satisfying. The smokiness of the peppers pairs perfectly with the earthiness of chickpeas, creating a rich, balanced soup. The spices like cumin and paprika add an extra layer of depth, making it perfect for chilly February days. It’s a nutritious and hearty meal that’s quick and easy to prepare, and it’s also a great option for meal prep.

Note: More recipes are coming soon!