33+ Delicious and Fresh Spring Vegan Soup Recipes for Every Occasion

As the weather warms up and flowers begin to bloom, there’s no better way to celebrate the arrival of spring than with a bowl of fresh, vibrant soup.

Whether you’re looking for a light, healthy meal or a satisfying dish to enjoy on a cool evening, spring vegan soups are a perfect choice.

Packed with seasonal vegetables like asparagus, peas, and leafy greens, these soups are not only nutritious but also bursting with flavor.

Whether you’re a long-time vegan or simply looking to incorporate more plant-based meals into your diet, these 33+ spring vegan soup recipes will have something for everyone.

From creamy, comforting bowls to light, refreshing broths, these soups will help you make the most of the season’s bounty.

33+ Delicious and Fresh Spring Vegan Soup Recipes for Every Occasion

With so many delicious and easy-to-make options, spring vegan soups are the perfect addition to your seasonal menu.

They’re packed with fresh ingredients that nourish your body and celebrate the flavors of spring.

Whether you’re in the mood for a rich, creamy soup or a light, brothy dish, these 33+ recipes provide endless possibilities to explore.

Not only are these soups vegan-friendly, but they also offer a healthy, plant-based alternative to traditional comfort food.

So, grab your favorite spring vegetables, get cooking, and enjoy the vibrant tastes of the season in every spoonful!

Spring Vegetable and Lemon Soup

This vibrant and refreshing spring vegetable and lemon soup brings together the best of the season’s fresh produce, including peas, carrots, and asparagus. The zest of lemon adds a zippy twist, while the subtle flavors of garlic and herbs make it comforting yet light. This soup is perfect for a quick weeknight dinner or a healthful starter for a spring gathering. Plus, it’s easy to prepare and naturally vegan!

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped carrots
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup frozen peas
• 4 cups vegetable broth
• Zest and juice of 1 lemon
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
2. Add the carrots and asparagus to the pot, and cook for another 4-5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 10-12 minutes, or until the vegetables are tender.
4. Add the peas, lemon zest, and thyme leaves. Stir to combine and let the soup simmer for an additional 3-4 minutes.
5. Remove the soup from the heat, and stir in the lemon juice. Season with salt and pepper to taste.
6. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

This Spring Vegetable and Lemon Soup is a bright and nutritious option to enjoy during the warmer months. The citrusy lemon and fresh herbs elevate the natural sweetness of the vegetables, creating a balanced and flavorful dish. It’s perfect for anyone looking for a low-calorie, nutrient-packed meal that doesn’t sacrifice taste. Whether enjoyed as a light lunch or a hearty appetizer, it will surely become a go-to spring favorite!

Vegan Asparagus and Potato Soup

Asparagus is one of the first vegetables to appear in spring, and this Vegan Asparagus and Potato Soup celebrates its flavor in a creamy, comforting way. The combination of potatoes and leeks creates a velvety texture, while the asparagus adds a beautiful earthiness. With the addition of fresh herbs and a drizzle of olive oil, this soup feels both luxurious and wholesome, making it a perfect dish for a cozy spring evening.

Ingredients:

• 1 tablespoon olive oil
• 1 leek, cleaned and sliced
• 2 garlic cloves, minced
• 1 pound asparagus, trimmed and chopped
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup coconut milk (or any non-dairy milk)
• 1 teaspoon fresh dill, chopped
• Salt and pepper, to taste
• Lemon juice, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leek and garlic, cooking until softened, about 5 minutes.
2. Add the chopped asparagus and diced potatoes to the pot. Stir for a couple of minutes to combine with the leeks and garlic.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let the soup simmer for about 15-20 minutes, or until the potatoes and asparagus are tender.
4. Once the vegetables are cooked through, blend the soup until smooth using an immersion blender or regular blender. If using a regular blender, let the soup cool slightly before blending in batches.
5. Return the soup to the pot and stir in the coconut milk and fresh dill. Simmer for another 5 minutes to heat through.
6. Season with salt, pepper, and a squeeze of lemon juice to taste.
7. Serve hot, garnished with extra dill or a drizzle of olive oil.

This Vegan Asparagus and Potato Soup is rich and velvety, offering a delicious blend of earthy asparagus, creamy potatoes, and aromatic herbs. The coconut milk lends a silky smooth texture, making it feel indulgent, while still being plant-based and light. This soup is not only comforting but also nourishing, providing a great balance of flavors. It’s ideal for those transitioning into the spring season, offering the perfect combination of freshness and heartiness.

Pea and Mint Soup with Coconut Cream

This refreshing Pea and Mint Soup is the perfect way to celebrate the arrival of spring. Sweet peas, fresh mint, and coconut cream combine to create a smooth, vibrant, and naturally creamy soup. The cooling mint balances the sweetness of the peas, while the coconut cream adds a touch of richness. It’s a perfect starter for a spring meal or a light, satisfying lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh or frozen peas
• 4 cups vegetable broth
• 1/2 cup coconut cream
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• Extra mint leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 4-5 minutes.
2. Add the peas to the pot and stir for a minute. Pour in the vegetable broth and bring to a boil.
3. Once the broth is boiling, reduce the heat and simmer for about 5-7 minutes, until the peas are tender.
4. Remove the soup from the heat, and using an immersion blender, blend the soup until smooth. Alternatively, use a regular blender, blending in batches.
5. Stir in the coconut cream and chopped mint leaves. Blend again briefly to incorporate the mint.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot or cold, garnished with fresh mint leaves.

The Pea and Mint Soup with Coconut Cream is a truly refreshing and vibrant dish that embodies the spirit of spring. The sweetness of the peas is complemented beautifully by the freshness of mint, and the coconut cream adds a luxurious creaminess without dairy. This soup is light yet satisfying, and it’s perfect for serving as a refreshing starter or a light meal on a warm day. It’s vegan, gluten-free, and packed with nutrients, making it an ideal dish for any springtime gathering or simple lunch.

Creamy Carrot and Ginger Soup

The combination of sweet carrots and aromatic ginger creates a beautifully balanced flavor profile in this creamy vegan soup. The ginger adds a spicy kick that pairs perfectly with the natural sweetness of the carrots, while coconut milk provides a silky texture. This soup is not only comforting but also packed with vitamins, making it a great addition to any spring meal. It’s easy to make and bursting with fresh flavors, making it a great choice for a light, nourishing dish.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and grated
• 5 large carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 4-5 minutes.
2. Add the grated ginger and cumin, cooking for another 1-2 minutes to release the fragrant aromas.
3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the carrots are tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a regular blender, allowing the soup to cool slightly.
5. Stir in the coconut milk and continue simmering for another 5 minutes.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls, garnishing with fresh cilantro.

This Creamy Carrot and Ginger Soup is a warming and satisfying dish that brings together the best of spring flavors. The sweet carrots are complemented by the zing of ginger, while the coconut milk adds richness and creaminess without being overwhelming. It’s perfect for a light lunch or dinner, and can be served with a side of crusty bread for an even more comforting meal. Full of nutrients and fresh flavors, this soup is a great way to stay healthy and enjoy the lighter, vibrant tastes of the season.

Vegan Spinach and Pea Soup

This Vegan Spinach and Pea Soup is the epitome of spring in a bowl. The combination of vibrant spinach and sweet peas provides a burst of color and flavor, while the garlic and lemon juice add depth and brightness. With a touch of olive oil and a dash of nutritional yeast, this soup has a deliciously rich flavor, even without dairy. It’s perfect for a quick, nutritious meal, packed with greens and protein-rich peas, making it as satisfying as it is healthy.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 3 cups fresh spinach
• 2 cups frozen peas
• 1 teaspoon fresh lemon juice
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste
• Fresh lemon wedges for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until soft and fragrant.
2. Pour in the vegetable broth and bring to a boil. Once boiling, add the spinach and peas, cooking for 5-7 minutes until the spinach is wilted and the peas are tender.
3. Remove the soup from the heat and blend until smooth using an immersion blender or regular blender.
4. Stir in the lemon juice and nutritional yeast. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh lemon wedges for an extra burst of brightness.

This Vegan Spinach and Pea Soup is a wonderfully vibrant and satisfying dish that highlights the flavors of fresh, green vegetables. The combination of spinach and peas offers a healthy dose of vitamins and fiber, while the nutritional yeast provides a savory, cheesy flavor that makes the soup feel indulgent without dairy. The lemon juice brightens the entire dish, making it a refreshing and perfect soup to enjoy during the spring months. It’s a great option for a quick weeknight dinner or a nutritious lunch that will keep you energized.

Vegan Spring Onion and Potato Soup

This simple yet flavorful Vegan Spring Onion and Potato Soup is the perfect dish for those looking to enjoy the lightness of spring vegetables. The creaminess of potatoes is paired with the subtle sweetness of spring onions, while fresh herbs and a touch of olive oil round out the flavors. It’s a comforting, creamy soup without any dairy, making it perfect for vegans or those looking for a lighter, plant-based option. This soup is warming yet fresh—ideal for early spring weather.

Ingredients:

• 2 tablespoons olive oil
• 1 bunch spring onions, chopped (reserve some for garnish)
• 2 garlic cloves, minced
• 3 large potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the spring onions and garlic, cooking until softened, about 4-5 minutes.
2. Add the diced potatoes and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Add the fresh thyme and stir in the almond milk, then use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
4. Season with salt and pepper to taste, and simmer for an additional 5 minutes.
5. Ladle the soup into bowls, garnishing with fresh spring onions and parsley.

The Vegan Spring Onion and Potato Soup is a light yet creamy dish that celebrates the fresh flavors of spring. The creamy potatoes provide a comforting base, while the spring onions add a subtle sweetness, making this soup the perfect balance of flavors. The fresh thyme and parsley elevate the dish, creating an aromatic, flavorful experience with every spoonful. Whether enjoyed as a starter or a main course, this soup is both simple and nourishing, making it a great choice for those who want a quick, healthy meal without compromising on taste.

Vegan Roasted Tomato and Basil Soup

This Vegan Roasted Tomato and Basil Soup is a classic dish that takes full advantage of the rich flavors of ripe tomatoes, enhanced by the depth of roasting. The tomatoes caramelize in the oven, intensifying their natural sweetness, while fresh basil adds a burst of fragrant, herbaceous flavor. Creamy coconut milk is stirred in at the end to give the soup a velvety texture. This vegan soup is perfect for a cozy meal on a cool spring evening, combining simple ingredients to create something extraordinary.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 teaspoon dried oregano
• 1/2 cup fresh basil leaves
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes until the tomatoes are tender and slightly caramelized.
2. While the tomatoes roast, heat a large pot over medium heat and sauté the chopped onion and garlic for 5-7 minutes until softened.
3. Once the tomatoes are roasted, add them to the pot with the onions and garlic. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and let the soup simmer for 10 minutes. Add the coconut milk and dried oregano, then stir in the fresh basil leaves.
5. Blend the soup until smooth using an immersion blender, or carefully transfer it to a regular blender and blend in batches.
6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh basil leaves.

The Vegan Roasted Tomato and Basil Soup is a rich and comforting dish that highlights the beauty of simple ingredients. Roasting the tomatoes brings out their natural sweetness and deep flavor, which is beautifully complemented by the creamy coconut milk and fragrant basil. This soup is perfect for those looking for a hearty, vegan-friendly dish that still feels indulgent. It’s a great choice for any spring meal, whether served as a starter, paired with a sandwich, or enjoyed on its own.

Vegan Zucchini and White Bean Soup

This Vegan Zucchini and White Bean Soup is a light yet hearty option that combines fresh zucchini with protein-packed white beans. The beans provide a creamy base that complements the mild zucchini, while garlic, onion, and fresh herbs add layers of flavor. With a squeeze of lemon at the end, this soup is bright and refreshing, making it an ideal choice for spring. It’s also quick to prepare and perfect for a filling lunch or light dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium zucchinis, chopped
• 1 can (15 oz) white beans (such as cannellini), drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon dried oregano
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 4-5 minutes.
2. Add the chopped zucchini and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, white beans, thyme, and oregano. Bring the soup to a boil, then reduce the heat and simmer for 10-12 minutes until the zucchini is tender.
4. Use an immersion blender to blend the soup until smooth or transfer it to a regular blender in batches. If you prefer a chunkier soup, blend only half of the mixture.
5. Stir in the fresh lemon juice and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Vegan Zucchini and White Bean Soup is a wonderfully nourishing and balanced dish, offering a perfect combination of protein from the beans and freshness from the zucchini. The addition of lemon juice gives the soup a lovely tang, making it light and refreshing for spring. It’s an easy, healthy meal that comes together quickly and can be enjoyed as a stand-alone dish or paired with crusty bread. With its mild and comforting flavors, it’s sure to become a family favorite for the warmer months.

Vegan Pea, Mint, and Cucumber Soup

This cool, refreshing Vegan Pea, Mint, and Cucumber Soup is perfect for those hot spring days when you crave something light and hydrating. The sweetness of peas, combined with the crispness of cucumber and the aromatic freshness of mint, creates a delightful soup that’s both refreshing and nourishing. The smooth texture from the blended peas and cucumber makes it an incredibly soothing dish, while the mint adds a vibrant touch. This vegan soup is light yet filling and can be served chilled for a refreshing twist.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups fresh or frozen peas
• 1 medium cucumber, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Extra mint leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 4-5 minutes until softened.
2. Add the peas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes until the peas are tender.
3. Add the chopped cucumber and cook for an additional 5 minutes.
4. Remove the soup from the heat and allow it to cool slightly before blending it until smooth using an immersion blender or regular blender in batches.
5. Stir in the fresh mint and lemon juice, and season with salt and pepper to taste.
6. Serve the soup chilled or at room temperature, garnished with extra mint leaves.

This Vegan Pea, Mint, and Cucumber Soup is the perfect refreshing dish for warmer weather. The sweet peas, cool cucumber, and fresh mint create a flavor profile that’s both vibrant and soothing. The soup is light and hydrating, making it an ideal choice for spring lunches or as a starter for a dinner. It’s a simple, healthy, and refreshing soup that will leave you feeling revitalized and satisfied. Whether served cold or at room temperature, it’s a perfect meal for the season.

Vegan Sweet Potato and Coconut Soup

This Vegan Sweet Potato and Coconut Soup is the ultimate comfort food with a tropical twist. The sweet, earthy flavor of roasted sweet potatoes blends seamlessly with the creamy richness of coconut milk, creating a velvety smooth texture. A touch of ginger and lime juice adds brightness and warmth, making it a perfect choice for a cozy spring meal. This soup is not only hearty and filling but also packed with nutrients, making it a satisfying and healthy vegan option for any meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and roast them on a baking sheet for 20-25 minutes until tender and slightly caramelized.
2. While the sweet potatoes roast, heat a large pot over medium heat and sauté the onion and garlic for 5-7 minutes until softened.
3. Add the grated ginger and cook for an additional 1-2 minutes, releasing the fragrance.
4. Add the roasted sweet potatoes, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
5. Use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.

This Vegan Sweet Potato and Coconut Soup offers a perfect balance of rich flavors and lightness, with the sweetness of the potatoes and the creaminess of coconut milk. The ginger and lime juice add a refreshing and zesty touch, making it a truly delightful meal. This soup is perfect for any spring day when you’re craving a comforting, plant-based dish. It’s packed with nutrients, making it both filling and nourishing, while its vibrant flavors make it a standout choice for vegan or non-vegan eaters alike.

Vegan Asparagus and Lemon Soup

This Vegan Asparagus and Lemon Soup is a light yet flavorful dish that captures the essence of spring. The delicate flavor of fresh asparagus is enhanced by the bright tang of lemon and the richness of coconut milk. This vegan soup is easy to make, and it combines the freshness of spring vegetables with a creamy texture that’s still light and refreshing. Perfect as a starter or light meal, it’s a great way to enjoy the season’s bounty in a healthy, plant-based way.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 bunch fresh asparagus, chopped (about 4 cups)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the chopped asparagus and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce to a simmer and cook for 10-12 minutes, or until the asparagus is tender.
4. Stir in the coconut milk, lemon zest, and lemon juice, then use an immersion blender to blend the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

The Vegan Asparagus and Lemon Soup is a beautifully fresh and vibrant dish that celebrates the flavors of spring. The earthy asparagus and tangy lemon work together to create a refreshing balance, while the coconut milk provides a creamy finish without overwhelming the dish. It’s perfect for a light lunch or as an elegant starter for a spring meal. With its simple yet refined flavors, this soup is both nourishing and uplifting, making it a wonderful way to enjoy the season’s fresh produce.

Vegan Broccoli and Cashew Soup

This Vegan Broccoli and Cashew Soup is a rich and creamy dish that’s still light enough for a spring meal. The roasted broccoli becomes tender and slightly caramelized, which enhances its natural sweetness, while the cashews provide a creamy texture without the need for dairy. A touch of garlic and nutritional yeast adds savory depth, while the fresh lemon juice brightens the flavors, making this soup an all-around nourishing and satisfying choice.

Ingredients:

• 2 tablespoons olive oil
• 1 large head of broccoli, chopped into florets
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup raw cashews (soaked for 2-3 hours if not using a high-speed blender)
• 4 cups vegetable broth
• 1 teaspoon nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon of olive oil and season with salt and pepper. Roast for 20-25 minutes until the broccoli is tender and slightly crispy on the edges.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
3. Add the roasted broccoli to the pot, followed by the vegetable broth, nutritional yeast, and cashews. Bring the soup to a boil, then reduce the heat and simmer for 5-10 minutes.
4. Use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

The Vegan Broccoli and Cashew Soup is a deliciously creamy and comforting dish that’s perfect for a light yet satisfying spring meal. The roasted broccoli brings out a depth of flavor, while the cashews create a smooth, creamy texture that’s both rich and wholesome. The addition of lemon juice brightens the entire dish, making it fresh and uplifting. This soup is packed with nutrients and flavor, making it a great addition to any plant-based diet, and is sure to be enjoyed by all.

Vegan Pea and Mint Soup

This Vegan Pea and Mint Soup is a refreshing and vibrant dish that celebrates the spring season. The combination of sweet peas and aromatic fresh mint creates a light, yet flavorful soup that is both soothing and uplifting. The creamy texture is achieved without any dairy, thanks to a blend of vegetable broth and a touch of coconut milk. This soup is perfect for a healthy, plant-based lunch or a light dinner, offering a balance of sweetness and freshness in every spoonful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups frozen or fresh peas
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the peas and vegetable broth, bringing the soup to a boil. Reduce heat and let it simmer for 10 minutes.
3. Stir in the coconut milk and fresh mint, and cook for an additional 2 minutes.
4. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, allow the soup to cool slightly before blending in batches.
5. Stir in lemon juice, then season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh mint.

This Vegan Pea and Mint Soup is a bright, fresh, and flavorful dish that captures the essence of spring. The sweet peas are complemented perfectly by the fragrant mint and creamy coconut milk, creating a rich yet light texture. It’s a great way to enjoy the season’s fresh produce in a healthy, plant-based format. This soup is also incredibly versatile—enjoy it warm or chilled, making it a perfect option for both spring days and summer evenings.

Vegan Carrot and Ginger Soup

This Vegan Carrot and Ginger Soup is a warm, comforting dish that’s perfect for cool spring evenings. The natural sweetness of the carrots blends beautifully with the sharp, aromatic flavor of fresh ginger, creating a balanced and flavorful soup. Coconut milk adds creaminess while keeping the soup dairy-free. The vibrant orange color and the slightly spicy kick from the ginger make it not only delicious but also visually stunning. This soup is easy to make and perfect for anyone seeking a wholesome and nourishing vegan option.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the grated ginger and cook for an additional 1-2 minutes until fragrant.
3. Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the carrots are tender.
4. Stir in the coconut milk, then use an immersion blender to blend the soup until smooth. Alternatively, you can let the soup cool slightly and blend it in batches using a regular blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The Vegan Carrot and Ginger Soup is a wonderful combination of sweet and spicy, with the earthy carrots balancing the heat of the ginger. The coconut milk adds a creamy texture, creating a smooth, velvety soup. This dish is a great way to enjoy the health benefits of carrots and ginger, as both ingredients are known for their anti-inflammatory and immune-boosting properties. It’s a delicious and nourishing choice for a vegan spring soup that’s sure to satisfy and refresh.

Vegan Spinach and Potato Soup

This Vegan Spinach and Potato Soup is a hearty and satisfying dish perfect for a spring meal. The creamy, earthy potatoes are complemented by the fresh spinach, creating a balance of flavor and texture. The potatoes provide a rich base for the soup, while the spinach adds a burst of nutrients and color. This soup is filling yet light, making it an ideal vegan meal that’s both nutritious and delicious. It’s a comforting bowl of goodness that can be enjoyed any time of the day.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and chopped
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the chopped potatoes, vegetable broth, and dried thyme. Bring the soup to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
3. Stir in the chopped spinach and cook for an additional 3-4 minutes until wilted.
4. Use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier texture, blend only part of the soup.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley.

This Vegan Spinach and Potato Soup is a nourishing and satisfying dish that combines the earthiness of potatoes with the freshness of spinach. The creamy texture of the potatoes provides a hearty base, while the spinach adds nutrients and a pop of color. It’s a simple yet flavorful soup that’s perfect for a light meal or as a starter. The addition of thyme and fresh parsley brings out the natural flavors of the ingredients, making it a delicious and wholesome option for a vegan spring soup.

Vegan Zucchini and Basil Soup

This Vegan Zucchini and Basil Soup is a light and refreshing dish, perfect for spring. Zucchini’s mild, slightly sweet flavor pairs beautifully with the fresh, fragrant basil, creating a soothing soup that’s both delicious and nourishing. The soup is rich and creamy thanks to a coconut milk base, yet still feels light and bright. With its simple ingredients and vibrant flavors, this vegan soup is an ideal choice for a healthy lunch or a refreshing starter to any meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped zucchinis and cook for an additional 5 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes, until the zucchinis are tender.
4. Stir in the coconut milk and fresh basil leaves, and cook for another 2-3 minutes.
5. Use an immersion blender to blend the soup until smooth. Alternatively, allow the soup to cool slightly before blending in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

The Vegan Zucchini and Basil Soup is a perfect springtime dish that highlights the fresh flavors of the season. The combination of zucchini and basil creates a refreshing yet creamy texture, while the coconut milk adds richness without overwhelming the soup. The basil enhances the soup with its aromatic freshness, making every spoonful a delightful experience. This soup is not only light and nutritious but also incredibly easy to prepare, making it a go-to recipe for busy days when you need something healthy and satisfying.

Vegan Cabbage and Carrot Soup

This Vegan Cabbage and Carrot Soup is a simple yet flavorful dish that is perfect for spring. The cabbage is tender and slightly sweet, while the carrots add a touch of earthiness and natural sweetness to the soup. The vegetable broth provides a savory base, and the combination of garlic and thyme gives the soup depth and warmth. This is an easy, hearty, and filling soup that’s full of nutrients, making it a great addition to a vegan diet or a wholesome meal for anyone.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 medium carrots, peeled and chopped
• 1 small head of cabbage, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the chopped carrots and cabbage to the pot and cook for 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and thyme. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
4. Season the soup with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Vegan Cabbage and Carrot Soup is the ultimate comfort food for a light and nourishing spring meal. The cabbage and carrots blend together beautifully to create a soup that is both hearty and satisfying, yet still light enough to enjoy during warmer weather. The savory broth and aromatic thyme enhance the natural flavors of the vegetables, while the fresh parsley adds a pop of color and freshness. This soup is easy to make, full of nutrients, and ideal for anyone looking for a simple, wholesome vegan meal.

Vegan Tomato and Red Pepper Soup

This Vegan Tomato and Red Pepper Soup is a flavorful and vibrant dish, perfect for any springtime meal. The sweetness of the roasted red peppers pairs wonderfully with the tangy richness of tomatoes, creating a balanced and satisfying soup. The garlic and basil add depth and fragrance, while a splash of coconut milk provides a smooth, creamy texture. This vegan soup is both comforting and refreshing, making it a great choice for lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 red bell peppers, roasted and chopped
• 4 large tomatoes, chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the red peppers on a baking sheet for 20 minutes, turning once, until the skin is charred. Once roasted, remove the skin, seeds, and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
3. Add the roasted red peppers, chopped tomatoes, vegetable broth, and dried basil to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Stir in the coconut milk and use an immersion blender to blend the soup until smooth. If using a regular blender, allow the soup to cool slightly before blending in batches.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

The Vegan Tomato and Red Pepper Soup is a colorful, comforting, and refreshing dish that’s full of flavor. The roasted red peppers bring a natural sweetness, perfectly complementing the rich, tangy tomatoes. The creamy coconut milk adds a smooth texture, making the soup incredibly satisfying. Whether enjoyed on a cool spring day or as a starter for a larger meal, this soup is a delicious, healthy, and vibrant choice that’s sure to please everyone at the table.

Vegan Asparagus and Leek Soup

This Vegan Asparagus and Leek Soup is a delightful, creamy dish that is perfect for the spring season. Asparagus, with its delicate and slightly grassy flavor, pairs beautifully with the mild sweetness of leeks, creating a soup that’s both light and comforting. The smooth texture comes from the addition of coconut milk, which also adds richness without overpowering the flavors. This soup is ideal for a fresh and satisfying vegan meal that celebrates the best of spring vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 large leek, cleaned and sliced
• 2 garlic cloves, minced
• 1 bunch of asparagus, chopped (woody ends removed)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh lemon juice, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leek and garlic, and sauté for 5-7 minutes until softened.
2. Add the chopped asparagus and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the asparagus is tender.
3. Stir in the coconut milk and cook for an additional 3 minutes.
4. Use an immersion blender to blend the soup until smooth, or let it cool slightly before blending in batches with a regular blender.
5. Season with salt, pepper, and fresh lemon juice to taste.
6. Serve hot, garnished with fresh parsley.

This Vegan Asparagus and Leek Soup is a beautifully fresh and light dish that highlights the flavors of spring. The combination of tender asparagus and leeks creates a balanced, flavorful base, while the coconut milk adds a smooth creaminess. The touch of lemon brightens the soup, making it both refreshing and satisfying. It’s the perfect light meal or starter for any occasion, providing a healthy and nutrient-rich option for those looking to enjoy the season’s bounty.

Vegan Sweet Potato and Coconut Soup

This Vegan Sweet Potato and Coconut Soup is a creamy, flavorful dish that combines the earthy sweetness of roasted sweet potatoes with the rich creaminess of coconut milk. The soup is infused with a hint of ginger and garlic, providing a warm and slightly spicy kick. The combination of ingredients creates a perfectly balanced soup that’s comforting, nourishing, and filling—ideal for a light dinner or a cozy lunch. It’s a great way to enjoy the seasonal sweetness of sweet potatoes while keeping it entirely plant-based.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 4 medium sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil and season with salt and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
2. Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, and sauté for 5-7 minutes until softened.
3. Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Stir in the coconut milk and cook for an additional 3 minutes.
5. Use an immersion blender to blend the soup until smooth, or blend in batches with a regular blender once cooled slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The Vegan Sweet Potato and Coconut Soup is a hearty, warming dish that’s perfect for any season, but especially great during spring when sweet potatoes are at their best. The creamy texture from the coconut milk blends seamlessly with the natural sweetness of the roasted sweet potatoes, while the ginger adds a subtle warmth. This soup is not only comforting but also packed with nutrients, making it a satisfying and wholesome vegan option. Its velvety smooth consistency and rich flavor profile make it a must-try for those who enjoy plant-based comfort food.

Vegan Broccoli and Cashew Soup

This Vegan Broccoli and Cashew Soup is a creamy and hearty dish that’s both satisfying and nourishing. The richness of the cashews provides a smooth, velvety texture without the need for dairy, while the broccoli offers a nutritious boost of vitamins and minerals. A hint of garlic and nutritional yeast adds depth and savory flavor, making this soup a comforting and wholesome meal. It’s a great option for anyone looking to enjoy a plant-based, protein-packed soup that doesn’t compromise on flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 4 cups vegetable broth
• 1/2 cup raw cashews, soaked for 4 hours or overnight
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste
• Fresh lemon juice, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the broccoli is tender.
3. Drain the soaked cashews and add them to the pot along with the nutritional yeast. Cook for an additional 2-3 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
5. Season with salt, pepper, and a splash of lemon juice to taste.
6. Serve hot, garnished with extra nutritional yeast if desired.

This Vegan Broccoli and Cashew Soup is a rich, creamy, and nutrient-packed dish that offers a perfect balance of flavors. The cashews create a luscious texture while providing healthy fats, and the broccoli offers a green burst of vitamins and minerals. With the addition of nutritional yeast, this soup takes on a cheesy, savory flavor without any dairy. It’s a wholesome and satisfying vegan option that’s perfect for any meal, whether it’s a light lunch or a hearty dinner. The creamy consistency and rich flavors make it a go-to choice for those craving comfort food with a healthy twist.

Note: More recipes are coming soon!