50+ Delicious Saturday Vegan Soup Recipes to Try This Weekend

Saturdays are the perfect time to unwind, relax, and indulge in comforting meals that nourish both body and soul.

If you’re a vegan or simply looking to incorporate more plant-based dishes into your diet, soup is an excellent choice.

Not only is it easy to prepare, but it can also be incredibly versatile, packed with nutritious ingredients, and bursting with flavor.

Whether you’re craving something hearty, light, spicy, or creamy, there’s a vegan soup recipe out there to suit every taste.

We’ve curated over 50 vegan soup recipes to make your Saturday cooking experience delightful.

From classic lentil soups to innovative new creations, these recipes are perfect for cozying up on a weekend day.

These vegan soups are not just delicious—they’re nourishing, warming, and ideal for meal prep, making your Saturday effortless and enjoyable.

So grab your favorite pot, and let’s dive into some fantastic vegan soup ideas to brighten up your weekend!

50+ Delicious Saturday Vegan Soup Recipes to Try This Weekend

With these 50+ Saturday vegan soup recipes, you’ll never be short of options for a satisfying, wholesome, and comforting meal.

Whether you’re cooking for yourself or for a group, these soups offer something for every taste and every dietary need.

The beauty of vegan soups lies in their ability to combine a variety of ingredients to create rich, diverse flavors while being simple to prepare.

As you try these recipes, don’t be afraid to experiment with different vegetables, herbs, and spices to make them your own.

Vegan soups are also perfect for meal prepping, ensuring that you have nourishing meals ready for the week ahead.

So, next Saturday, skip the takeout and whip up one (or more!) of these delectable soups—your taste buds will thank you!

Hearty Lentil and Vegetable Soup

This hearty lentil and vegetable soup is perfect for a cozy Saturday. Packed with protein, fiber, and vibrant veggies, it’s a wholesome meal that warms the soul and keeps you full for hours. This recipe is easy to customize with your favorite vegetables, making it a versatile choice for any season.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat a large pot over medium heat and add a splash of water or vegetable broth to prevent sticking. Sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Stir in the cumin, smoked paprika, and thyme, and cook for 1 minute to release their flavors.
3. Add the lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender.
4. Stir in the zucchini and cook for an additional 5 minutes. Remove the bay leaf and adjust salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This lentil soup is a comforting bowl of nourishment, perfect for fueling your weekend adventures or enjoying a relaxing day indoors. Pair it with crusty bread or a simple salad for a complete meal.

Creamy Coconut Curry Pumpkin Soup

Rich, creamy, and bursting with flavors, this coconut curry pumpkin soup is a luxurious yet simple dish that transforms ordinary ingredients into something extraordinary. The blend of warming spices and the natural sweetness of pumpkin makes it an ideal soup for crisp autumn Saturdays.

Ingredients:

• 2 cups pumpkin purée (canned or fresh)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp turmeric
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until fragrant and soft, about 5 minutes.
2. Stir in the red curry paste and turmeric, cooking for 1-2 minutes to bloom the spices.
3. Add the pumpkin purée, coconut milk, and vegetable broth. Stir well to combine and bring to a gentle boil.
4. Reduce the heat and simmer for 10 minutes. Use an immersion blender to purée the soup until smooth, or transfer it to a blender in batches.
5. Stir in the lime juice and adjust the seasoning with salt and pepper.
6. Serve warm, garnished with fresh cilantro.

This creamy coconut curry pumpkin soup feels like a warm hug in a bowl. The vibrant flavors and silky texture make it a showstopper for any table. Enjoy it with toasted bread or a handful of roasted pumpkin seeds on top.

Spicy Black Bean and Tomato Soup

For those who crave a little spice, this black bean and tomato soup delivers a bold kick. Packed with protein and zesty flavors, it’s a satisfying dish that’s quick to prepare, making it ideal for busy Saturdays.

Ingredients:

• 2 cans (14 oz each) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 small jalapeño, minced (optional)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Juice of 1/2 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and jalapeño (if using) until softened, about 5 minutes.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute to release the spices’ aromas.
3. Add the black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, blend half the soup in a blender and return it to the pot.
5. Stir in the lime juice and adjust salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy black bean and tomato soup is a flavorful, energizing dish that’s perfect for a casual Saturday. Enjoy it with tortilla chips, avocado slices, or a dollop of vegan sour cream for an extra treat.

Roasted Carrot and Ginger Soup

This roasted carrot and ginger soup is a perfect balance of sweetness and spice. The natural sugars from the carrots, combined with the warmth of ginger, make it a fragrant and comforting dish. It’s an excellent choice for when you need a nourishing, detoxifying meal on a relaxing Saturday.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the carrots and onion with olive oil, cumin, cinnamon, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until the carrots are tender and caramelized.
2. In a large pot, sauté the garlic and grated ginger over medium heat until fragrant, about 2 minutes.
3. Add the roasted carrots and onion to the pot, along with the vegetable broth. Bring to a boil, then lower the heat and simmer for 5 minutes.
4. Use an immersion blender to purée the soup until smooth or transfer it in batches to a blender.
5. Serve warm, garnished with fresh parsley or cilantro.

This roasted carrot and ginger soup is not only packed with flavor but also loaded with nutrients. The roasting process enhances the sweetness of the carrots, while the ginger adds a refreshing zing. It’s the ideal way to treat yourself to a healthy, vibrant meal.

Minestrone Soup

Minestrone soup is a classic Italian dish that is loaded with vegetables, beans, and pasta. Full of wholesome ingredients, it’s a satisfying, nutrient-packed soup that is perfect for a Saturday afternoon. You can enjoy it as a hearty meal or as a starter to a more elaborate dinner.

Ingredients:

• 1 cup diced potatoes
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) cannellini beans, drained and rinsed
• 1/2 cup small pasta (like elbow or ditalini)
• 6 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, heat a splash of olive oil over medium heat. Add the onion, garlic, carrots, celery, and potatoes, cooking until softened, about 5 minutes.
2. Stir in the oregano and basil, and cook for 1 minute.
3. Add the diced tomatoes, cannellini beans, vegetable broth, and zucchini. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the pasta and cook for another 10 minutes, or until tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil or parsley.

Minestrone soup is an extremely versatile recipe that you can adapt based on what vegetables are in season. It’s rich, filling, and nutritious, offering a perfect blend of hearty and fresh flavors. Serve it with crusty bread for the ultimate comforting meal.

Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a nutrient-dense, satisfying dish that brings a wonderful balance of sweetness from the potatoes and heartiness from the beans. It’s an easy-to-make soup that can be customized with your favorite spices for added flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and chopped
• 1 can (14 oz) black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a splash of oil in a large pot over medium heat. Add the onion and garlic and sauté for 5 minutes, until softened.
2. Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute to release their flavors.
3. Add the sweet potatoes, black beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to purée part of the soup, or mash the sweet potatoes for texture.
5. Season with salt and pepper, and serve hot, garnished with fresh cilantro.

This sweet potato and black bean soup is both comforting and filling, making it an excellent choice for a Saturday lunch or dinner. The blend of spices creates a warm, flavorful base, while the sweet potatoes and beans offer a satisfying texture.

Tomato Basil Soup

Tomato basil soup is a timeless classic, and this vegan version is no exception. This comforting soup is made with simple ingredients, yet it’s packed with vibrant flavor. It’s perfect for dipping a grilled cheese sandwich or enjoying as a light, satisfying meal.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant and softened, about 5 minutes.
2. Add the chopped tomatoes and cook for another 10 minutes, until the tomatoes have softened and released their juices.
3. Stir in the vegetable broth, basil, and oregano. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
4. Use an immersion blender to purée the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with more fresh basil.

This tomato basil soup is incredibly simple to make and delivers a burst of fresh, tangy flavor. It’s a great meal on its own or served alongside a sandwich. The fresh basil adds an aromatic touch that takes this dish to the next level.

Spicy Sweet Corn and Coconut Soup

This spicy sweet corn and coconut soup is a delightful blend of sweetness and heat, making it an exciting dish for a Saturday. The creamy coconut milk perfectly balances the spicy kick from the jalapeños, while the sweet corn adds a natural sweetness to the broth. This vibrant soup is a great choice for those craving bold flavors.

Ingredients:

• 3 cups fresh or frozen sweet corn
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-2 jalapeños, minced (adjust to heat preference)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and jalapeños for about 5 minutes, until softened and fragrant.
2. Add the cumin and smoked paprika, cooking for an additional 1-2 minutes to bloom the spices.
3. Stir in the sweet corn, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat to a simmer.
4. Let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend part of the soup for a creamy texture, or blend the entire soup for a smoother consistency.
6. Season with salt and pepper, and serve hot, garnished with fresh cilantro.

This spicy sweet corn and coconut soup offers a delicious combination of flavors that are both comforting and invigorating. It’s the perfect dish to enjoy with some crusty bread or a side salad for a balanced meal.

Vegan Butternut Squash and Apple Soup

This vegan butternut squash and apple soup combines the natural sweetness of butternut squash with the fruity tartness of apples, creating a beautifully balanced and comforting dish. It’s the ideal soup for a cozy Saturday, especially as the weather turns cooler, offering a burst of autumn flavors.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled and chopped (preferably tart apples like Granny Smith)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh thyme or sage, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash and apples with olive oil, cinnamon, nutmeg, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in a splash of olive oil over medium heat until softened, about 5 minutes.
3. Add the roasted butternut squash and apples to the pot, along with the vegetable broth. Bring to a boil, then lower the heat and simmer for 10 minutes.
4. Use an immersion blender to purée the soup until smooth, or blend it in batches in a blender.
5. Adjust seasoning with salt and pepper, and serve hot, garnished with fresh thyme or sage.

This butternut squash and apple soup is a perfect blend of sweet and savory, creating a comforting, smooth texture that feels like a hug in a bowl. The roasting process deepens the flavors, while the apples provide a lovely fruity contrast. It’s an ideal dish for enjoying the autumn season.

Vegan Split Pea Soup

This vegan split pea soup is hearty, wholesome, and packed with protein and fiber. With its earthy flavor and satisfying texture, it’s the perfect soup to warm you up on a chilly Saturday. This dish is both simple and nutritious, making it an excellent choice for a filling meal.

Ingredients:

• 1 1/2 cups dried green split peas, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 bay leaf
• 1 tsp ground turmeric
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking for about 5 minutes, until softened.
2. Stir in the turmeric and thyme, cooking for another minute to release the flavors.
3. Add the split peas, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer for 40-45 minutes, or until the peas are tender.
4. Remove the bay leaf and use an immersion blender to blend part of the soup for a creamier texture, or mash some of the peas with a potato masher.
5. Season with salt and pepper, and serve hot, garnished with fresh parsley.

This vegan split pea soup is rich, hearty, and perfect for a Saturday meal. It’s a one-pot wonder that’s both filling and packed with nutrients, making it ideal for a comforting lunch or dinner. The turmeric gives it a warm, earthy flavor, while the split peas provide a great source of protein.

Cabbage and White Bean Soup

Cabbage and white bean soup is a light yet filling dish that’s full of flavor and easy to prepare. The combination of cabbage’s mild taste and the creaminess of white beans creates a simple, satisfying soup that’s perfect for a Saturday meal. This soup is nourishing and ideal for those looking for a lighter, more refreshing option.

Ingredients:

• 1 small head of cabbage, chopped
• 1 can (14 oz) white beans (cannellini or navy beans), drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp olive oil
• 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 about 5 minutes until softened.
2. Add the cabbage to the pot and cook for another 5 minutes, stirring occasionally.
3. Stir in the white beans, vegetable broth, thyme, and oregano. Bring to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld.
4. Season with salt and pepper to taste, and serve hot, garnished with a squeeze of fresh lemon juice.

This cabbage and white bean soup is a light, yet filling option that’s easy to make and packed with nutrients. The cabbage provides a subtle sweetness, while the white beans offer a creamy, satisfying texture. It’s a great choice when you want a simple but nutritious meal on a Saturday.

Kale and Potato Soup

This kale and potato soup is a hearty, nutritious dish that’s comforting and packed with flavor. The creamy potatoes complement the earthy kale, creating a well-balanced soup that’s perfect for a chilly Saturday. Full of vitamins and minerals, it’s a nourishing option for anyone looking for a wholesome meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 cups kale, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground thyme
• 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, sautéing for about 5 minutes, until softened.
2. Add the diced potatoes, vegetable broth, and thyme. Bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Stir in the chopped kale and cook for another 5-7 minutes, until the kale is wilted and tender.
4. Use an immersion blender to purée part of the soup for a creamy texture, or mash some of the potatoes.
5. Season with salt and pepper, and serve hot, garnished with fresh parsley.

This kale and potato soup is a wonderful way to enjoy hearty vegetables in a rich, flavorful broth. It’s simple to prepare and packed with nutrients, making it a great choice for a healthy Saturday meal. Pair it with whole-grain bread for a complete meal.

Vegan Mushroom and Barley Soup

This vegan mushroom and barley soup is a satisfying and savory dish, with earthy mushrooms and hearty barley creating a rich and comforting meal. It’s perfect for those who enjoy a rustic, filling soup on a relaxed Saturday. The barley adds a pleasant chewiness, while the mushrooms provide a savory depth of flavor.

Ingredients:

• 2 cups mushrooms, sliced (such as cremini or button)
• 1/2 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking for 5 minutes, until softened.
2. Stir in the mushrooms, thyme, and rosemary. Cook for about 7-10 minutes, until the mushrooms have released their liquid and become tender.
3. Add the vegetable broth and barley to the pot, and bring to a boil. Lower the heat and simmer for 30-40 minutes, or until the barley is tender and the soup has thickened.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This vegan mushroom and barley soup is a cozy, earthy dish that’s perfect for a chilly Saturday. The barley adds a delightful texture, while the mushrooms give the soup a deep, savory flavor. Enjoy it with a side of garlic bread for the ultimate comfort meal.

Chickpea and Spinach Soup

This chickpea and spinach soup is quick to make, yet full of flavor and nutrition. The combination of protein-packed chickpeas and fresh spinach makes for a healthy, satisfying soup that’s perfect for a Saturday lunch or dinner. It’s simple, savory, and ideal for anyone looking for a light but filling meal.

Ingredients:

• 2 cans (14 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 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 minutes until softened.
2. Stir in the cumin and paprika, cooking for another 1 minute to release their flavors.
3. Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for 15 minutes.
4. Stir in the chopped spinach and cook for another 5 minutes, until the spinach is wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a squeeze of fresh lemon juice.

This chickpea and spinach soup is light yet satisfying, with the chickpeas providing protein and the spinach adding a burst of freshness. It’s an easy and flavorful soup that’s perfect for a Saturday meal, especially when paired with a slice of whole-grain bread.

Lemon and Artichoke Soup

This lemon and artichoke soup is a refreshing and tangy dish that’s light yet full of flavor. The bright lemon flavor combines beautifully with the tender artichokes, creating a soup that feels both vibrant and comforting. It’s a unique, uplifting dish perfect for a weekend lunch or dinner.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh lemon zest for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes, until softened.
2. Stir in the chopped artichokes, thyme, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
3. Use an immersion blender to purée the soup until smooth, or blend it in batches.
4. Stir in the fresh lemon juice and season with salt and pepper.
5. Serve hot, garnished with fresh lemon zest.

This lemon and artichoke soup is a zesty, light dish that’s perfect for those who love a little tang in their meals. The artichokes add a subtle earthiness, while the lemon provides a refreshing lift. It’s a great option for a Saturday meal when you want something bright and nourishing.

Note: More recipes​ are coming soon!