30+ Healthy Dairy Free Vegetarian Soup Recipes for Cozy Nights

Are you looking for warm, comforting soup recipes that are both dairy-free and vegetarian?

Whether you’re following a plant-based lifestyle, have dietary restrictions, or simply want to enjoy a wholesome bowl of goodness, these 30+ dairy-free vegetarian soup recipes are the perfect addition to your meal planning. From hearty lentil soups to vibrant vegetable medleys, each recipe is packed with nutritious ingredients and full of flavor.

Say goodbye to bland broths and hello to delicious, soul-soothing soups that are sure to become family favorites.

Let’s dive into these flavorful, nourishing dishes that will keep you cozy all season long!

30+ Healthy Dairy Free Vegetarian Soup Recipes for Cozy Nights

With so many delicious and diverse dairy-free vegetarian soup recipes to choose from, you’ll never run out of ideas for your next hearty meal.

Whether you’re in the mood for something light and fresh or rich and indulgent, these soups have got you covered.

They are not only a treat for your taste buds but also a great way to ensure you’re getting the nutrients you need while sticking to your dietary preferences.

So, grab your favorite bowl, gather the ingredients, and enjoy the comforting warmth of these soups all year round!

Roasted Butternut Squash Soup

This creamy and comforting roasted butternut squash soup is a perfect dish for chilly days. The natural sweetness of the squash is enhanced by the caramelization from roasting, and the addition of coconut milk gives the soup a velvety texture without any dairy. Warm spices like cinnamon and nutmeg provide a cozy flavor that will make you feel right at home.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
3. Roast the squash in the preheated oven for 30-35 minutes, or until soft and slightly caramelized.
4. In a large pot, sauté the chopped onion and garlic over medium heat for about 5 minutes until softened.
5. Add the ginger, cinnamon, nutmeg, and turmeric. Stir well to toast the spices for 1-2 minutes.
6. Add the roasted squash to the pot, followed by the coconut milk and vegetable broth. Bring the mixture to a simmer and cook for an additional 5-10 minutes to allow the flavors to meld.
7. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
8. Season with salt and pepper to taste. Serve hot, garnished with fresh thyme or parsley.

This roasted butternut squash soup is a wonderful dairy-free and vegetarian option for anyone craving a cozy, warming meal. The rich flavor of the roasted squash pairs perfectly with the creaminess of the coconut milk, making this soup a comforting and filling choice. You can easily adjust the seasoning to your preference, and the coconut milk adds a smooth richness without dairy. Enjoy it as a light meal or pair it with a side salad for a complete, nourishing dish.

Spicy Sweet Potato and Lentil Soup

This spicy sweet potato and lentil soup is a nutrient-packed dish that combines the natural sweetness of sweet potatoes with the heartiness of lentils. The kick of heat from the chili and ginger balances the sweetness perfectly, while the lentils provide a satisfying texture. It’s a flavorful, hearty, and filling option that’s perfect for a healthy, comforting meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup dried red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1-2 fresh chilies, chopped (or 1 teaspoon chili flakes)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14.5 oz) diced tomatoes
• 5 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for about 5 minutes until softened.
2. Stir in the cumin, turmeric, chopped chilies (or chili flakes), and cook for another 1-2 minutes until the spices become fragrant.
3. Add the diced sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Lower the heat to a simmer and cook uncovered for about 30-40 minutes, or until the lentils and sweet potatoes are tender.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy sweet potato and lentil soup is the perfect balance of flavors, with the sweetness of the potatoes and the heat from the chilies creating a harmonious blend. The lentils add a hearty texture and extra protein, making it a filling meal. This soup is naturally dairy-free, vegetarian, and rich in nutrients, making it ideal for a comforting yet healthy option. It’s versatile enough to be served on its own or with a piece of crusty bread for dipping.

Creamy Tomato and Basil Soup

This dairy-free creamy tomato and basil soup is a classic comfort food with a modern twist. Using coconut milk to create a silky texture, this soup is rich and smooth while still preserving the vibrant, tangy flavor of ripe tomatoes. Fresh basil adds a burst of herbaceous flavor, making this soup a delightful choice for any season.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar (optional)
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes until softened.
2. Stir in the tomato paste and oregano, cooking for another 1-2 minutes to deepen the flavors.
3. Add the diced tomatoes (with their juice), sugar (if using), vegetable broth, and bring the mixture to a simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the coconut milk and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. This creamy tomato and basil soup offers a fresh and satisfying twist on the traditional tomato soup, with the coconut milk providing a luscious, dairy-free creaminess. The combination of sweet, tangy tomatoes and aromatic basil is always a crowd-pleaser, and this version is a great option for anyone avoiding dairy. It’s simple to make, full of flavor, and perfect for serving with a side of crusty bread or grilled vegan cheese sandwiches. Whether enjoyed

Curried Carrot and Apple Soup

This curried carrot and apple soup is a delightful blend of earthy carrots, sweet apples, and aromatic spices. The gentle heat from curry powder and the sweetness of apples complement each other beautifully, creating a soup that’s both comforting and flavorful. The coconut milk adds creaminess without any dairy, making this soup both satisfying and healthy.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 large apple, peeled, cored, and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
2. Stir in the curry powder, cinnamon, and ginger, and cook for another 1-2 minutes to bring out the spices.
3. Add the chopped carrots, apple, coconut milk, and vegetable broth. Bring the mixture to a boil.
4. Lower the heat to a simmer and cook for 25-30 minutes, or until the carrots and apples are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or parsley.

This curried carrot and apple soup is a unique and flavorful dish that brings together the sweetness of the apples and the warmth of the curry. The coconut milk creates a rich and creamy texture, while the apples add a natural sweetness that balances the curry spices perfectly. This vegan and dairy-free soup is a great option for a light but filling meal. Pair it with a simple green salad or crusty bread for a complete and satisfying meal.

Mushroom and Wild Rice Soup

This hearty mushroom and wild rice soup is a warm and filling meal, perfect for cozy nights. The wild rice adds a chewy texture, while the mushrooms provide an earthy flavor that complements the creamy base made from coconut milk. It’s a rich, satisfying dish that’s both vegetarian and dairy-free, making it an excellent choice for anyone looking for a wholesome, comfort food experience.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (any variety, such as cremini or button)
• 1 cup wild rice, rinsed
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 can (13.5 oz) full-fat coconut milk
• 5 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
3. Stir in the wild rice, thyme, and rosemary, cooking for another 1-2 minutes.
4. Add the coconut milk and vegetable broth, and bring the mixture to a boil.
5. Lower the heat and simmer for 45 minutes to 1 hour, or until the rice is tender and the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This mushroom and wild rice soup is a perfect winter meal, offering both richness and earthiness. The combination of wild rice and mushrooms creates a hearty texture, while the coconut milk adds creaminess and depth of flavor. This soup is a satisfying and comforting option that’s naturally dairy-free and vegetarian. Whether you enjoy it as a main course or alongside a fresh salad, it’s sure to warm you up and leave you feeling full and satisfied.

Roasted Tomato and Red Pepper Soup

This roasted tomato and red pepper soup is a smoky, savory dish that combines the sweetness of roasted tomatoes and red bell peppers with the richness of coconut milk. The roasted vegetables bring out deep, concentrated flavors, while the coconut milk adds a smooth, creamy consistency without the need for any dairy. Perfect for a light lunch or dinner, it’s a flavorful, easy-to-make soup that everyone will love.

Ingredients:

• 4 large tomatoes, quartered
• 2 red bell peppers, seeded and quartered
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the quartered tomatoes and bell peppers with olive oil, salt, and pepper, and place them on a baking sheet.
2. Roast the vegetables for 25-30 minutes, or until they are tender and slightly caramelized.
3. In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until softened.
4. Add the roasted tomatoes and peppers to the pot, along with smoked paprika and cumin. Stir well to combine.
5. Pour in the coconut milk and vegetable broth, and bring the soup to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
6. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil or parsley.

This roasted tomato and red pepper soup is a delightful combination of sweet and smoky flavors, with a creamy texture thanks to the coconut milk. Roasting the vegetables intensifies their natural sweetness, and the coconut milk rounds everything out with a velvety richness. It’s a dairy-free and vegetarian option that’s perfect for any time of year. Pair it with a simple green salad or a piece of crusty bread for a complete, satisfying meal.

Zucchini and Basil Soup

fresh zucchini and basil soup is light, refreshing, and packed with flavor. The zucchini provides a mild, delicate base, while fresh basil gives the soup a burst of herbaceous goodness. The coconut milk adds a creamy texture without any dairy, making this a healthy and vibrant option that’s perfect for warmer weather or a light meal.

Ingredients:

• 4 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Add the chopped zucchinis to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the coconut milk and vegetable broth, and bring the soup to a boil.
4. Reduce the heat to a simmer and cook for 10-15 minutes, until the zucchini is tender.
5. Stir in the chopped basil, and then use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

and basil soup is light and flavorful, making it a perfect choice for a healthy and refreshing meal. The coconut milk adds a silky texture, while the fresh basil elevates the dish with its fragrant, herbaceous flavor. This soup is naturally dairy-free, vegetarian, and a great option for those looking for a light, satisfying meal. It’s ideal for a quick lunch or paired with a side salad for a more filling dinner.

Lentil and Spinach Soup

This lentil and spinach soup is a nutrient-packed, hearty dish full of flavor. The lentils provide a great source of protein, while the spinach adds a burst of color and nutrition. With warming spices like cumin and turmeric, this soup is both comforting and filling, and the coconut milk adds a creamy touch without any dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dried green lentils, rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups vegetable broth
• 4 cups fresh spinach leaves
• Salt and pepper to taste

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. Stir in the cumin and turmeric, and cook for another 1-2 minutes.
3. Add the lentils, coconut milk, and vegetable broth. Bring to a boil.
4. Reduce the heat to a simmer and cook for 25-30 minutes, or until the lentils are tender.
5. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until wilted.
6. Season with salt and pepper to taste.
7. Serve hot.

This lentil and spinach soup is a wholesome, nutrient-dense meal that’s perfect for both lunch and dinner. The lentils provide a satisfying texture, while the spinach adds a healthy boost of vitamins and minerals. The coconut milk gives the soup a smooth, creamy texture, making it a comforting and filling dish. It’s an easy-to-make, dairy-

Sweet Corn and Potato Soup

This sweet corn and potato soup is a hearty, comforting dish that combines creamy potatoes with the sweetness of fresh corn. The addition of fresh herbs and a hint of coconut milk creates a smooth, velvety texture, making it the perfect dairy-free and vegetarian meal for any season. It’s simple, delicious, and filling, ideal for a light dinner or side dish.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups fresh or frozen corn kernels
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh parsley 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 diced potatoes and corn, then stir in the thyme.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Lower the heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky for a more textured soup.
6. Stir in the coconut milk and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

This sweet corn and potato soup offers a delightful combination of sweetness and creaminess. The potatoes provide a filling base, while the corn adds a touch of natural sweetness. The coconut milk creates a rich, velvety consistency without the need for any dairy, making this soup a perfect choice for those looking for a comforting, dairy-free meal. It’s easy to prepare, nutritious, and ideal for cozy nights or as a starter for a larger meal.

Roasted Cauliflower and Garlic Soup

Roasted cauliflower and garlic soup is a creamy, velvety dish that takes the natural sweetness of cauliflower and intensifies it through roasting. The roasted garlic adds a deep, caramelized flavor, and the coconut milk provides a smooth and dairy-free richness. This soup is perfect for those looking for a simple, yet luxurious meal that’s both vegetarian and dairy-free.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 tablespoon olive oil
• 6 cloves garlic, unpeeled
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Add the garlic cloves (unpeeled) to the baking sheet and roast for 25-30 minutes, or until the cauliflower is golden and tender, and the garlic is soft.
3. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
4. Add the roasted cauliflower and garlic to the pot. Squeeze the roasted garlic out of its skin and stir to combine.
5. Pour in the vegetable broth and bring to a boil.
6. Lower the heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in the coconut milk and cook for an additional 5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot, garnished with fresh parsley.

This roasted cauliflower and garlic soup is a rich and flavorful dish with deep, caramelized flavors from the roasted cauliflower and garlic. The coconut milk adds a creamy, dairy-free richness, making this soup both indulgent and healthy. It’s perfect for a cozy evening or as a comforting starter to a larger meal. The smooth texture and savory taste will leave you feeling satisfied and nourished.

Chickpea and Spinach Stew

This chickpea and spinach stew is a nutritious and hearty dish full of protein-rich chickpeas and fresh spinach. The spices, including cumin and coriander, bring warmth and depth to the soup, while the coconut milk provides a creamy, dairy-free base. This stew is filling, satisfying, and perfect for any time of the year.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro 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. Stir in the cumin and coriander, and cook for another 1-2 minutes to bring out the flavors.
3. Add the chickpeas, vegetable broth, and coconut milk, then bring the mixture to a boil.
4. Lower the heat and simmer for 15-20 minutes, allowing the flavors to meld.
5. Stir in the fresh spinach leaves and cook until wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This chickpea and spinach stew is a perfect balance of protein, fiber, and healthy fats. The earthy flavor of chickpeas combined with the fresh spinach creates a hearty and satisfying dish, while the coconut milk adds a creamy texture without any dairy. It’s an easy-to-make, nutritious, and filling stew that is ideal for meal prep or a quick weeknight dinner. Enjoy it on its own or with a side of quinoa or rice for a complete meal.

Carrot and Ginger Soup

Carrot and ginger soup is a vibrant, fragrant dish that combines the natural sweetness of carrots with the zing of fresh ginger. The coconut milk adds a rich, silky texture that complements the warm flavors of the carrots and ginger. This soup is light yet filling, perfect for a quick, healthy lunch or dinner.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the grated ginger and cook for another minute.
3. Add the chopped carrots and vegetable broth, and bring to a boil.
4. Lower the heat and simmer for 25-30 minutes, or until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the coconut milk and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Carrot and ginger soup is a wonderfully simple, yet flavorful dish. The sweetness of the carrots pairs perfectly with the spicy warmth of ginger, and the coconut milk adds a creamy richness. It’s a vibrant, dairy-free soup that’s easy to make and packed with nutrients. Whether enjoyed on its own or as part of a larger meal, this soup is sure to become a go-to for a healthy and satisfying meal.

Kale and White Bean Soup

This kale and white bean soup is a deliciously hearty and nourishing dish. The combination of tender kale and creamy white beans creates a filling soup that’s perfect for any time of year. The garlic, rosemary, and vegetable broth give it a savory depth of flavor, and the coconut milk adds a touch of creaminess without any dairy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups fresh kale, chopped
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
2. Stir in the rosemary and cook for another 1-2 minutes.
3. Add the vegetable broth, white beans, and coconut milk, and bring the mixture to a boil.
4. Lower the heat and simmer for 15-20 minutes.
5. Stir in the chopped kale and cook for an additional 5 minutes until wilted.
6. Season with salt and pepper to taste, and squeeze a bit of fresh lemon juice into the soup for a zesty finish.
7. Serve hot.

This kale and white bean soup is hearty, comforting, and nutrient-packed. The white beans provide protein and fiber, while the kale adds vitamins and minerals. The coconut milk creates a creamy base, making this soup feel indulgent without any dairy. It’s a versatile and wholesome dish that can be enjoyed as a light meal or paired with a piece of crusty bread for a satisfying dinner.

Spicy Butternut Squash and Lentil Soup

This spicy butternut squash and lentil soup combines the sweetness of roasted butternut squash with the earthy richness of lentils, all spiced with a kick of chili and cumin. The coconut milk adds a smooth, creamy texture, balancing out the heat perfectly. It’s a nourishing, hearty, and flavorful dish that is both vegetarian and dairy-free.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened.
3. Stir in the cumin, chili powder, and turmeric, and cook for another 1-2 minutes.
4. Add the lentils, vegetable broth, and roasted butternut squash to the pot. Bring to a boil.
5. Lower the heat and simmer for 20-25 minutes, until the lentils are tender.
6. Stir in the coconut milk and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This spicy butternut squash and lentil soup is a warming and flavorful dish, perfect for cooler months. The sweetness of the roasted squash pairs beautifully with the spicy heat from the chili powder and cumin. The coconut milk adds creaminess and smoothness, while the lentils provide a hearty base. It’s a satisfying, dairy-free, vegetarian soup that’s perfect for lunch, dinner, or meal prep.

Broccoli and Potato Soup

This broccoli and potato soup is a comforting, creamy dish that’s both filling and nutritious. The potatoes provide a rich, creamy base without the need for dairy, while the broccoli adds a fresh, slightly earthy flavor. This simple, hearty soup is perfect for a light lunch or dinner and can easily be made dairy-free and vegan.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bunch broccoli, chopped into florets
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the diced potatoes, vegetable broth, and bring to a boil.
3. Lower the heat and simmer for 10 minutes until the potatoes start to soften.
4. Stir in the broccoli and cook for an additional 10-12 minutes until both the potatoes and broccoli are tender.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer texture.
6. Stir in the coconut milk and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. ith a squeeze of fresh lemon juice.

This broccoli and potato soup is a rich, creamy, and satisfying meal without the need for dairy. The potatoes lend a comforting, velvety texture, while the broccoli provides a fresh and slightly bitter contrast. Coconut milk brings in the creaminess, making this soup both hearty and healthy. It’s a great dairy-free and vegetarian option for any meal, and it pairs well with crusty bread for an even more fulfilling dish.

Roasted Red Pepper and Tomato Soup

This roasted red pepper and tomato soup is a vibrant, smoky, and tangy dish that combines roasted red peppers, tomatoes, and a hint of garlic for a rich, complex flavor profile. The addition of coconut milk creates a creamy texture without any dairy, making it an ideal dairy-free option. It’s perfect for a cozy lunch or dinner and pairs beautifully with a side of grilled vegetables or a simple salad.

Ingredients:

• 4 large tomatoes, quartered
• 2 red bell peppers, halved and seeded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the tomatoes and red bell peppers with olive oil, salt, and pepper. Roast them on a baking sheet for 25-30 minutes, until tender and slightly charred.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 5-7 minutes until softened.
3. Stir in the smoked paprika, cooking for 1-2 minutes.
4. Add the roasted tomatoes and peppers to the pot, then pour in the vegetable broth. Bring to a boil.
5. Lower the heat and simmer for 10-15 minutes to allow the flavors to blend.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the coconut milk and cook for an additional 5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato soup is a rich, smoky dish with layers of deep, roasted flavors. The coconut milk adds a smooth, creamy texture without any dairy, while the red peppers and tomatoes create a naturally sweet base. The addition of smoked paprika brings a unique flavor profile, making this soup both comforting and satisfying. It’s a great dairy-free and vegetarian choice for a light but flavorful meal.

Miso and Tofu Soup

This miso and tofu soup is a savory, umami-packed dish that features the rich flavors of miso paste combined with silken tofu and fresh vegetables. The broth is light yet flavorful, and the tofu adds a nice texture contrast. It’s a delicious dairy-free and vegetarian soup that’s perfect for a quick, satisfying meal.

Ingredients:

• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 block silken tofu, cubed
• 1 cup sliced mushrooms
• 1 cup spinach leaves
• 2 green onions, chopped
• 1 teaspoon grated ginger
• 1/4 cup sesame seeds for garnish (optional)

Instructions:

1. In a large pot, bring the vegetable broth to a simmer over medium heat.
2. Stir in the miso paste, soy sauce, and sesame oil, and whisk until the miso is fully dissolved into the broth.
3. Add the mushrooms, spinach, and grated ginger to the pot. Cook for 5-7 minutes, until the mushrooms are tender and the spinach is wilted.
4. Gently stir in the cubed tofu and cook for another 5 minutes to heat through.
5. Garnish with green onions and sesame seeds, if desired.
6. Serve hot.

This miso and tofu soup is light, comforting, and packed with umami flavors. The miso paste adds a deep richness to the broth, while the tofu provides a silky texture. The mushrooms and spinach round out the dish with earthy and fresh flavors. It’s a healthy, dairy-free, vegetarian soup that’s perfect for a nourishing lunch or dinner. It can also be easily customized with different vegetables or seasonings for a personalized touch.

Cabbage and White Bean Soup

This cabbage and white bean soup is a rustic and satisfying dish that combines the mild flavor of cabbage with the hearty, creamy texture of white beans. The addition of herbs like thyme and bay leaves enhances the flavor, while the coconut milk makes the broth rich and smooth. It’s a warming, filling soup that’s ideal for a cozy evening meal.

Ingredients:

• 1 small head of cabbage, chopped
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• Salt and pepper to taste

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. Stir in the thyme and cook for another minute.
3. Add the cabbage, white beans, vegetable broth, and bay leaf to the pot. Bring to a boil.
4. Lower the heat and simmer for 20-25 minutes, until the cabbage is tender and the flavors are well blended.
5. Stir in the coconut milk and cook for an additional 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot.

This cabbage and white bean soup is a hearty, flavorful dish that’s both comforting and nutritious. The cabbage adds a subtle crunch, while the white beans provide a creamy, protein-packed base. The coconut milk gives the soup a velvety richness without any dairy. It’s a perfect, filling vegetarian and dairy-free soup that’s great for a light dinner or served with bread for a more substantial meal.

Note: More recipes are coming soon