35+ Nutritious Saturday Vegan Vegetable Soup Recipes for Cozy and Healthier Meals

There’s nothing better than a warm, comforting bowl of soup on a Saturday, especially when it’s packed with fresh vegetables and plant-based ingredients.

Whether you’re looking for a hearty lunch, a cozy dinner, or something in between, these 35+ Saturday vegan vegetable soup recipes have got you covered.

Vegan soups are not only nutritious and satisfying but also incredibly versatile—offering a wide range of flavors, textures, and ingredients to suit every taste.

From creamy blends to chunky stews, and from mild to spicy, there’s a recipe here for every occasion.

So, grab your apron and your favorite veggies, and get ready to make the most out of your weekend with these wholesome, vegan soup creations!

35+ Nutritious Saturday Vegan Vegetable Soup Recipes for Cozy and Healthier Meals

Saturday is the perfect day to unwind, experiment in the kitchen, and treat yourself to a nutritious, comforting meal.

With these 35+ Saturday vegan vegetable soup recipes, you can enjoy a variety of dishes that are not only delicious but also packed with nutrients.

Whether you’re enjoying a cozy day at home or hosting a small gathering, these soups will keep you satisfied, nourished, and ready to take on whatever the weekend brings. So, next Saturday, why not try a new recipe from this list?

Hearty Winter Vegetable Soup

A warm and comforting soup perfect for chilly Saturdays, this recipe is packed with hearty root vegetables and rich spices. It’s wholesome, filling, and full of flavor, ideal for sharing with loved ones or preparing ahead for a cozy meal. The combination of earthy flavors and creamy broth will make it a household favorite.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 potatoes, diced
• 1 cup butternut squash, diced
• 1 cup kale, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cumin
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until translucent.
2. Stir in the carrots, potatoes, and butternut squash. Cook for about 5 minutes.
3. Add smoked paprika, thyme, cumin, salt, and pepper. Stir well to coat the vegetables in spices.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and let simmer for 20 minutes or until the vegetables are tender.
5. Add the kale and cook for another 5 minutes. Adjust seasoning as needed.
6. Serve hot with crusty bread or a side salad.

This soup celebrates the goodness of winter vegetables in every spoonful. It’s a perfect way to stay nourished and warm while enjoying the simplicity of plant-based cooking.

Spiced Tomato and Lentil Soup

This vibrant soup combines the tangy taste of tomatoes with the rich texture of red lentils. It’s a high-protein option that’s both light and satisfying. The spices add a kick of warmth, making it a delightful choice for a Saturday lunch or dinner.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Juice of 1 lemon
• Fresh cilantro for garnish
• Salt to taste

Instructions:

1. Heat coconut oil in a pot over medium heat. Add the onion, garlic, and ginger. Sauté until fragrant.
2. Stir in the turmeric, cumin, coriander, and chili powder. Cook for 1 minute to toast the spices.
3. Add the lentils, vegetable broth, and diced tomatoes. Stir to combine.
4. Bring to a boil, then reduce the heat and simmer for 25 minutes or until the lentils are soft.
5. Blend a portion of the soup with an immersion blender for a creamier texture, leaving some chunks for variety.
6. Stir in the lemon juice and adjust seasoning.
7. Serve hot, garnished with fresh cilantro.

This soup is a celebration of bold flavors and wholesome nutrition. It’s perfect for a quick yet hearty meal, keeping you energized and satisfied throughout the day.

Spring Vegetable Minestrone

A light yet hearty soup bursting with the fresh flavors of spring, this vegan minestrone is a wonderful way to incorporate seasonal produce into your weekend meals. Its colorful array of vegetables and herby broth make it as beautiful as it is delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 small leek, thinly sliced
• 2 cloves garlic, minced
• 2 cups zucchini, diced
• 1 cup asparagus, chopped
• 1 cup green peas
• 1 can (14 oz) white beans, rinsed and drained
• 4 cups vegetable broth
• 1 cup small pasta (optional)
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• Juice of 1/2 lemon
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add the leek and garlic, and sauté until softened.
2. Stir in the zucchini, asparagus, and green peas. Cook for 5 minutes, stirring occasionally.
3. Add the white beans, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
4. If using pasta, add it now and cook until tender (around 10 minutes).
5. Remove from heat and stir in the lemon juice.
6. Serve hot, garnished with fresh parsley.

This soup captures the essence of spring in every bite. It’s an excellent way to enjoy a nourishing, plant-based meal that celebrates the season’s vibrant produce.

Roasted Sweet Potato and Carrot Soup

A velvety, naturally sweet soup with the earthy flavors of roasted sweet potatoes and carrots, this recipe offers a perfect balance of sweetness and savory depth. It’s a comforting bowl of nourishment that is sure to brighten any Saturday meal with its rich texture and warm flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 carrots, peeled and chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potatoes and carrots with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes or until tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic in a bit of olive oil over medium heat until softened.
3. Stir in the ginger and cinnamon, and cook for another minute.
4. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy. Stir in the coconut milk and adjust the seasoning.
6. Serve hot, garnished with fresh cilantro.

This soup’s natural sweetness from the sweet potatoes and carrots is balanced beautifully by the warm spices. The creamy coconut milk adds richness, making it a satisfying and wholesome dish.

Chickpea and Spinach Soup

Packed with protein and vitamins, this chickpea and spinach soup is both filling and nutritious. It’s an excellent choice for a Saturday dinner, offering a hearty, savory taste with just a touch of brightness from the spinach. It’s a satisfying option that can be enjoyed by itself or with a slice of crusty bread.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 tablespoon lemon juice
• 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 softened.
2. Stir in the cumin and turmeric, cooking for 1 minute to enhance the flavors.
3. Add the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Stir in the spinach and cook for another 5 minutes until wilted.
5. Season with lemon juice, salt, and pepper to taste.
6. Serve hot with a side of whole-grain bread.

This chickpea and spinach soup is a great way to boost your plant-based protein intake while enjoying a flavorful, filling dish. The turmeric and cumin give it a warm, slightly spicy kick, while the spinach adds freshness and color.

Coconut Curry Pumpkin Soup

A creamy, aromatic soup with the rich flavor of pumpkin, infused with a blend of coconut milk and fragrant curry spices. This coconut curry pumpkin soup is perfect for a Saturday that calls for something exotic yet comforting, offering a warm embrace with every spoonful.

Ingredients:

• 2 cups pumpkin puree
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Stir in the curry powder, ginger, and cinnamon, and cook for 1 minute to release the spices’ fragrance.
3. Add the pumpkin puree, coconut milk, and vegetable broth. Stir well to combine.
4. Bring the soup to a boil, then lower the heat and simmer for 20 minutes.
5. Blend the soup with an immersion blender for a smooth, creamy texture. Season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This coconut curry pumpkin soup brings together the richness of coconut milk and the warmth of curry spices, making it a perfect meal for cooler days. The pumpkin gives the soup a naturally creamy base, while the spices elevate the flavor profile.

Mushroom and Barley Soup

A savory, earthy soup that’s packed with mushrooms and barley, offering a satisfying texture and hearty flavors. This vegan soup is a great option for a Saturday that calls for a more robust meal, and it’s perfect for those who appreciate the umami richness of mushrooms combined with the nutty flavor of barley.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon rosemary
• 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 until translucent.
2. Add the mushrooms and cook until they release their moisture and begin to brown.
3. Stir in the barley, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the barley is tender and the soup has thickened.
5. Adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is a true comfort food, with its hearty barley and rich mushroom flavors. It’s a perfect choice for a cozy Saturday meal, offering a great balance of nutrients and satisfaction in every bite.

Zucchini and Basil Soup

A refreshing, light soup perfect for spring or summer Saturdays, this zucchini and basil soup combines the mild flavor of zucchini with the aromatic essence of fresh basil. It’s a great way to enjoy a healthy and delicious bowl of greens, full of antioxidants and light enough for a warm day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 zucchinis, chopped
• 1 potato, peeled and diced (for creaminess)
• 4 cups vegetable broth
• 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 onion and garlic and sauté until softened.
2. Stir in the chopped zucchini and potato, and cook for 5-7 minutes until they start to soften.
3. Pour in the vegetable broth and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the vegetables are tender.
4. Remove the pot from the heat and stir in the fresh basil.
5. Use an immersion blender to blend the soup until smooth. Season with salt and pepper.
6. Serve hot, garnished with extra fresh basil leaves.

This soup is incredibly light and fresh, with the zucchini offering a subtle base flavor while the basil gives it a burst of brightness. It’s a lovely dish for warmer days when you crave something light yet flavorful.

Spicy Black Bean Soup

This rich and hearty black bean soup is full of flavor and perfect for a Saturday evening when you want something a bit more filling. The spiciness, combined with the creamy texture of the beans, makes this soup wonderfully comforting while providing a good amount of plant-based protein.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup corn kernels (fresh or frozen)
• 1-2 jalapeños, chopped (adjust for desired spice level)
• Salt and pepper to taste
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.
2. Stir in the cumin and chili powder, and cook for 1 minute to release the spices’ fragrance.
3. Add the black beans, vegetable broth, diced tomatoes, corn, and jalapeños. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a wedge of lime for added zest.

This spicy black bean soup is perfect for anyone who enjoys bold flavors. The combination of cumin, chili powder, and fresh jalapeños makes this soup flavorful and vibrant, while the beans provide a hearty base.

Roasted Cauliflower and Leek Soup

A savory, subtly sweet soup with the delicate flavors of roasted cauliflower and leeks. The cauliflower’s mild, nutty taste and the leeks’ sweetness come together beautifully in this silky, comforting soup that is perfect for a Saturday evening meal or as a light starter for a larger meal.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 leeks, cleaned and chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1/2 teaspoon thyme
• 1/2 cup coconut milk (for creaminess)
• 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 in a single layer on a baking sheet. Roast for 25-30 minutes, or until golden and tender.
2. Heat a bit of olive oil in a large pot over medium heat. Add the leeks and sauté until softened, about 5 minutes.
3. Add the roasted cauliflower to the pot along with the vegetable broth and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk for extra creaminess.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This roasted cauliflower and leek soup has a wonderfully creamy texture with subtle sweetness from the roasted cauliflower. The thyme and coconut milk add depth, making it a beautifully comforting dish to enjoy.

Sweet Corn and Potato Chowder

A rich, creamy chowder made with tender potatoes and sweet corn, this soup is hearty, comforting, and bursting with flavor. It’s perfect for a cozy Saturday meal and will warm you up from the inside out.

Ingredients:

• 2 tablespoons vegan butter or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat the vegan butter or olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened.
2. Add the diced potatoes and corn to the pot, stirring to combine.
3. Pour in the vegetable broth, and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend part of the soup, leaving some chunks of potato for texture.
5. Stir in the coconut milk and thyme, and cook for another 5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives.

This sweet corn and potato chowder is the epitome of comfort food, offering a creamy, satisfying texture with the natural sweetness of corn and the heartiness of potatoes. It’s perfect for any time you need a filling, warming meal.

Lentil and Tomato Soup

A nutritious, hearty soup, this lentil and tomato combination is rich in protein and fiber while being light yet satisfying. The tomato provides a tangy depth of flavor that pairs beautifully with the earthy lentils. This soup is perfect for a Saturday lunch or dinner when you want something both comforting and healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cup green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté until softened.
2. Stir in the cumin and smoked paprika, and cook for 1 minute.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce the heat and let it simmer for 30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This lentil and tomato soup is both nutritious and comforting. The earthy lentils provide a solid base, while the tomatoes bring a touch of tanginess. The spices enhance the flavors, making it a perfect meal for any day of the week.

Roasted Red Pepper and Tomato Soup

A rich, flavorful soup that blends the sweetness of roasted red peppers with the classic tang of tomatoes, this soup is both comforting and vibrant. The smooth texture and bold taste make it a great option for a Saturday meal, offering a burst of flavor with every spoonful.
Ingredients:

• 2 red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 ripe tomatoes, chopped
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the red peppers by placing them on a baking sheet under the broiler for about 10 minutes, turning occasionally until the skins are charred. Peel the skin off and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the roasted red peppers, chopped tomatoes, vegetable broth, and smoked paprika. Stir to combine.
4. Bring to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato soup is a delicious, slightly smoky, and tangy dish that’s perfect for warming up on a cool Saturday. The smoky flavor from the peppers pairs beautifully with the richness of the tomatoes, making it a flavorful meal.

Broccoli and Cashew Soup

A creamy, indulgent soup with a healthy twist, this broccoli and cashew soup is a great plant-based alternative for those craving something rich yet nutritious. The cashews add a velvety texture to the soup, while the broccoli provides a fresh, green balance, making it an ideal dish for a satisfying Saturday meal.
Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1/2 cup raw cashews (soaked in water for at least 4 hours)
• 4 cups vegetable broth
• 1 teaspoon nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the broccoli florets and cook for about 5 minutes, stirring occasionally.
3. Drain and rinse the soaked cashews, then add them to the pot with the vegetable broth.
4. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the broccoli is tender.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the nutritional yeast (if using), and season with salt, pepper, and a squeeze of lemon juice to taste.
7. Serve hot.

This broccoli and cashew soup is wonderfully creamy without any dairy. The cashews provide a luscious texture while adding a slight nuttiness that perfectly complements the broccoli’s freshness. It’s a wholesome and filling option for any day of the week.

Spicy Sweet Potato and Peanut Soup

This flavorful soup combines the sweetness of roasted sweet potatoes with the richness of peanut butter and a touch of heat. It’s a wonderfully filling and nourishing dish, perfect for a Saturday that calls for something hearty and flavorful with a kick.
Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 4 cups vegetable broth
• 1/2 cup peanut butter (smooth or crunchy)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until soft and caramelized.
2. Heat a bit of olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
3. Stir in the curry powder and cayenne pepper (if using) and cook for 1 minute.
4. Add the roasted sweet potatoes and vegetable broth, and bring to a boil.
5. Reduce the heat and let it simmer for 10 minutes.
6. Stir in the peanut butter until fully incorporated and smooth.
7. Use an immersion blender to blend the soup until creamy.
8. Serve hot, garnished with fresh cilantro.

This spicy sweet potato and peanut soup is rich, flavorful, and comforting. The sweetness of the sweet potatoes pairs perfectly with the nutty depth of peanut butter, while the spices add a lovely warmth to the dish. It’s a unique and satisfying soup that will leave you feeling nourished and full.

Note: More recipes​ are coming soon!