50+ Healthy Sunday Vegan Soup Recipes for Any Occasion

When it comes to creating the perfect Sunday meal, few dishes offer the warmth, comfort, and nourishment of a delicious soup.

Vegan soups, in particular, can be incredibly versatile and packed with wholesome ingredients that are both satisfying and nourishing for the body.

Whether you’re a long-time vegan or simply looking to incorporate more plant-based meals into your routine, there’s no better way to spend your Sunday than by making a hearty bowl of soup.

In this blog, we’ve gathered a collection of over 50 vegan soup recipes that are perfect for your Sunday meal prep.

From rich and creamy soups to light and refreshing broths, these recipes cover a variety of flavors, textures, and ingredients that will please every palate.

Whether you’re in the mood for a savory lentil soup, a cozy tomato basil delight, or a spiced butternut squash creation, you’ll find something here to make your Sundays extra special.

Let’s dive in and discover the ultimate vegan soup recipes that will leave you feeling nourished, full, and satisfied.

50+ Healthy Sunday Vegan Soup Recipes for Any Occasion

With over 50 diverse and flavorful vegan soup recipes, your Sundays just became a whole lot easier and more enjoyable.

Whether you’re looking for something light and fresh, creamy and rich, or hearty and filling, these vegan soups will cater to your cravings while providing the nourishment your body deserves.

As you explore these recipes, don’t hesitate to get creative with your ingredients, add your own twists, and make each soup your own.

So, grab your favorite pot, gather your ingredients, and let the Sunday soup adventures begin!

Hearty Vegan Lentil Soup

This Vegan Lentil Soup is a comforting, protein-packed meal that’s perfect for a cozy Sunday dinner. Made with simple ingredients like lentils, tomatoes, carrots, and celery, this soup is full of earthy flavors and nutrients. It’s naturally vegan, gluten-free, and can be easily made in a slow cooker or stovetop for a hearty and satisfying meal.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 bay leaf
• 2 tablespoons fresh lemon juice (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the carrots, celery, cumin, turmeric, and paprika, and cook for another 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes, vegetable broth, lentils, and bay leaf. Bring the soup to a boil, then reduce heat to a simmer.
4. Cover and let the soup cook for 30-40 minutes or until the lentils are tender.
5. Remove the bay leaf and season with salt and pepper to taste.
6. Stir in fresh lemon juice for a touch of brightness and garnish with fresh parsley before serving.

This Vegan Lentil Soup is not only full of flavor, but it’s also a great source of plant-based protein and fiber, making it a nutritious option for any day of the week. Whether you’re serving it for a Sunday dinner or meal prepping for the week ahead, this soup is sure to satisfy your taste buds while providing a wholesome, hearty meal. The balance of spices, lentils, and fresh vegetables makes this soup the ultimate comfort food that’s both healthy and delicious.

Creamy Vegan Butternut Squash Soup

This Creamy Vegan Butternut Squash Soup is a velvety, rich, and naturally sweet soup that combines the earthy flavors of roasted butternut squash with savory herbs. Perfect for a chilly Sunday, this soup is smooth, comforting, and packed with nutrients. A dash of coconut milk adds creaminess, making this soup an indulgent yet healthy treat.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) full-fat coconut milk
• 4 cups vegetable broth
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme or sage for garnish (optional)
• 1 tablespoon maple syrup (optional for extra sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and slightly caramelized.
2. While the squash is roasting, heat a large pot over medium heat. Add olive oil and sauté the onion and garlic for about 5 minutes, or until softened.
3. Add the roasted butternut squash, vegetable broth, ginger, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender.
5. Stir in the coconut milk and maple syrup, adjusting the sweetness and salt to your taste.
6. Serve hot, garnished with fresh thyme or sage.

This creamy and flavorful Vegan Butternut Squash Soup is the ultimate fall and winter comfort food, offering a balance of sweet and savory flavors. The creamy texture from the coconut milk and the natural sweetness of the roasted squash make this soup rich and satisfying. It’s perfect for a Sunday meal, whether you’re enjoying it with a side of crusty bread or as a starter for a larger feast. Plus, the ease of preparation and nutrient-rich ingredients make it a great choice for anyone seeking a warm, healthy, and vegan-friendly soup.

Vegan Tomato Basil Soup

Vegan Tomato Basil Soup is a timeless classic, and this version is plant-based, creamy, and bursting with fresh flavors. The combination of ripe tomatoes, aromatic basil, and a touch of coconut cream results in a luscious, velvety texture. This soup is perfect for a cozy Sunday lunch or dinner, and it pairs wonderfully with a grilled cheese sandwich or crusty bread.

Ingredients:

• 4 cups ripe tomatoes, chopped (or 2 cans of whole peeled tomatoes)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/4 cup fresh basil leaves, chopped
• 2 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk or cashew cream
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. Add the chopped tomatoes, vegetable broth, oregano, and salt. Bring to a simmer and cook for 20 minutes, allowing the tomatoes to break down and release their flavors.
3. Remove from heat and blend the soup using an immersion blender until smooth. If you don’t have an immersion blender, you can blend it in batches using a regular blender.
4. Stir in the coconut milk or cashew cream to add richness and creaminess. Taste and adjust seasoning as necessary.
5. Return the soup to a simmer and stir in the fresh basil just before serving.
6. Serve hot, garnished with more fresh basil leaves.

This Vegan Tomato Basil Soup offers the perfect balance of tangy tomatoes, aromatic basil, and creamy texture. It’s a comforting, wholesome soup that’s perfect for a Sunday evening or any day when you need a dose of warmth and flavor. Pair it with a vegan grilled cheese for a nostalgic, heartwarming meal, or enjoy it on its own. This recipe is simple to make, yet full of rich, vibrant flavors, making it a go-to favorite for vegan soup lovers and anyone looking for a nourishing and satisfying dish.

Spicy Vegan Sweet Potato Soup

This Spicy Vegan Sweet Potato Soup is a vibrant and flavorful dish, perfect for those who enjoy a little kick with their comfort food. The natural sweetness of the sweet potatoes is beautifully balanced by the heat of jalapeños and the warmth of cumin and chili powder. The addition of coconut milk makes the soup creamy and rich, providing a perfect contrast to the spicy notes. It’s a great option for a hearty, healthy, and satisfying meal on a Sunday.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-2 jalapeños, deseeded and minced (adjust heat level to taste)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• 1 tablespoon lime juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the minced jalapeños, cumin, and chili powder, cooking for another 1-2 minutes to release the spices’ fragrance.
3. Stir in the sweet potatoes, vegetable broth, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy, or transfer it to a blender in batches.
5. Stir in the coconut milk and adjust the seasoning with salt, pepper, and lime juice for extra flavor.
6. Serve hot, garnished with fresh cilantro.

This Spicy Vegan Sweet Potato Soup is the perfect balance of creamy, sweet, and spicy flavors. The heat from the jalapeños and the warmth from the spices elevate the natural sweetness of the sweet potatoes, while the coconut milk adds a velvety texture. Whether you prefer a little extra spice or a milder version, this soup can be customized to suit your taste. It’s an excellent choice for a Sunday meal, offering both comfort and a kick of excitement in every spoonful.

Vegan Mushroom Barley Soup

This Vegan Mushroom Barley Soup is a hearty, nourishing dish that’s perfect for a cool Sunday afternoon. With earthy mushrooms, nutty barley, and a rich vegetable broth, this soup has a satisfying depth of flavor. It’s filling, full of fiber, and packed with nutrients, making it an ideal meal for anyone looking for a wholesome, plant-based option.

Ingredients:

• 2 cups mushrooms (cremini, button, or a mix), sliced
• 1/2 cup pearl barley, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking for about 5-7 minutes until softened.
2. Stir in the sliced mushrooms and cook for another 5 minutes until they release their moisture and start to brown.
3. Add the vegetable broth, barley, thyme, salt, and pepper. Bring the soup to a boil, then reduce heat to a simmer.
4. Cover and cook for 30-40 minutes, or until the barley is tender and the flavors are well combined.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This Vegan Mushroom Barley Soup is a comforting, filling, and nourishing meal, perfect for a Sunday afternoon when you want something hearty and satisfying. The combination of tender mushrooms and chewy barley creates a satisfying texture, while the thyme and vegetable broth bring depth to the flavor. It’s a wholesome dish that works well for lunch, dinner, or even as a make-ahead meal for the week. This hearty, vegan-friendly soup is sure to become a favorite in your recipe rotation.

Vegan Split Pea Soup

Vegan Split Pea Soup is a flavorful, protein-rich, and incredibly hearty soup made from split peas, vegetables, and herbs. This comforting dish is naturally vegan and loaded with fiber, making it both nutritious and filling. The combination of split peas, carrots, and celery, along with the smoky depth of bay leaves, creates a warming, savory meal that’s perfect for a relaxing Sunday.

Ingredients:

• 2 cups dried split peas, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 bay leaf
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the carrots, celery, thyme, and smoked paprika (if using), cooking for another 3-4 minutes to allow the flavors to meld.
3. Add the split peas, vegetable broth, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 45 minutes to 1 hour, or until the peas are tender and the soup has thickened.
4. Remove the bay leaf, and season with salt and pepper to taste.
5. For a creamier texture, you can blend part of the soup using an immersion blender or regular blender.
6. Serve hot, garnished with fresh herbs if desired.

This Vegan Split Pea Soup is a hearty, savory dish that’s perfect for warming up on a chilly Sunday. The split peas provide a great source of plant-based protein and fiber, while the vegetables and herbs create a savory, satisfying flavor. The simplicity of the ingredients makes this soup both easy to prepare and budget-friendly, while the depth of flavor makes it a meal to remember. It’s a great make-ahead option that only gets better as it sits, making it ideal for meal prepping or enjoying leftovers throughout the week.

Vegan Lentil and Kale Soup

This Vegan Lentil and Kale Soup is a wholesome and vibrant dish that packs a punch with earthy lentils, nutrient-rich kale, and aromatic vegetables. It’s a perfect Sunday soup to nourish your body, full of plant-based protein, fiber, and antioxidants. The richness of the broth combined with the slight bitterness of the kale and the hearty texture of the lentils makes for a comforting, satisfying meal that’s both filling and healthy.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
2. Stir in the cumin, thyme, and bay leaf, cooking for another 1-2 minutes until the spices are fragrant.
3. Add the lentils, diced tomatoes, vegetable broth, and a pinch of salt and pepper. Bring the mixture to a boil.
4. Reduce the heat, cover, and simmer for 30 minutes, or until the lentils are tender.
5. Stir in the chopped kale and cook for an additional 5-10 minutes until the kale is wilted and tender.
6. Remove the bay leaf and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice for added brightness.
7. Serve hot and enjoy!

This Vegan Lentil and Kale Soup is a nourishing and flavorful meal that brings comfort and nutrients in every bowl. The lentils provide protein and fiber, while the kale adds a dose of vitamins and minerals. The combination of aromatic vegetables and spices makes this soup a deliciously hearty choice for a Sunday meal. It’s simple to make, packed with wholesome ingredients, and perfect for meal prepping or leftovers during the week. Whether served on a cold afternoon or as a healthy dinner, it’s a guaranteed crowd-pleaser.

Vegan Tomato Basil Soup

A classic comfort food with a plant-based twist, this Vegan Tomato Basil Soup is creamy, tangy, and fragrant. The ripe tomatoes meld perfectly with the fresh basil to create a flavorful base, while coconut milk adds a rich creaminess without the dairy. This simple, yet satisfying soup is perfect for Sunday lunch, offering a comforting, deliciously smooth texture, and can easily be paired with a slice of crusty vegan bread.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the chopped tomatoes, oregano, and a pinch of salt and pepper. Cook for 10-15 minutes, stirring occasionally, until the tomatoes break down and release their juices.
3. Add the vegetable broth and bring the soup to a boil. Lower the heat and let it simmer for 15 minutes to allow the flavors to meld together.
4. Stir in the coconut milk and fresh basil, and simmer for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches. Taste and adjust seasoning with salt, pepper, and sugar if needed.
6. Serve hot, garnished with extra basil leaves.

This Vegan Tomato Basil Soup is the ultimate cozy dish that’s both satisfying and nourishing. The fresh, sweet flavor of ripe tomatoes combined with the creaminess of coconut milk and the fragrance of basil offers a comforting, velvety texture. It’s perfect for a Sunday meal when you crave something light yet filling. This soup is also easy to prepare and pairs wonderfully with a grilled vegan cheese sandwich or crusty bread. Whether you’re serving it to guests or enjoying it as a family meal, it’s sure to be a hit.

Vegan Butternut Squash Soup

This Vegan Butternut Squash Soup is rich, creamy, and naturally sweet, with a slight earthy depth from the roasted squash. Combined with onions, garlic, and a hint of warming spices like nutmeg and cinnamon, it makes for the perfect comforting soup to enjoy on a Sunday. It’s a great way to enjoy the flavors of fall and winter, while providing a vegan-friendly, dairy-free, and gluten-free option that’s as nourishing as it is delicious.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon maple syrup (optional, for extra sweetness)
• 1 can (14 oz) coconut milk

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil and a pinch of salt, then spread them out in a single layer on a baking sheet.
2. Roast the squash for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
3. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
4. Add the roasted butternut squash to the pot, along with the vegetable broth, cinnamon, nutmeg, and a pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
6. Stir in the coconut milk and maple syrup (if using) for extra creaminess and sweetness. Adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with a drizzle of coconut milk or roasted pumpkin seeds if desired.

This Vegan Butternut Squash Soup is a warm, velvety bowl of comfort that’s perfect for fall or winter Sundays. The sweetness of the butternut squash pairs beautifully with the fragrant spices, and the coconut milk adds a luxurious creaminess without any dairy. It’s simple to make, filling, and rich in flavor. Whether you’re enjoying it as a light lunch or pairing it with your favorite sandwich, this soup is a comforting classic that everyone will love.

Vegan Sweet Potato and Black Bean Soup

This Vegan Sweet Potato and Black Bean Soup is a vibrant and hearty dish that combines the natural sweetness of sweet potatoes with the earthy richness of black beans. Packed with vegetables, spices, and plant-based protein, it’s a wonderfully nourishing soup perfect for Sunday afternoons. With its rich texture, it can serve as a complete meal on its own or be paired with a side salad for a full dinner. The balance of flavors and its easy preparation make it a favorite in any vegan kitchen.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1/2 cup corn kernels (fresh, frozen, or canned)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the diced sweet potatoes, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir well to coat the sweet potatoes in the spices.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Add the corn and cook for an additional 5 minutes.
5. Use a potato masher or immersion blender to mash part of the soup for a thicker consistency, leaving some chunks for texture.
6. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.

This Vegan Sweet Potato and Black Bean Soup is a comforting and satisfying dish that offers a perfect balance of savory, sweet, and spicy flavors. The combination of sweet potatoes, black beans, and corn provides a hearty and filling meal, while the spices add depth and warmth. This soup is not only delicious but also full of nutrients, making it an ideal choice for a Sunday meal. It’s easy to prepare, full of flavor, and can be enjoyed throughout the week for lunch or dinner.

Vegan Carrot and Ginger Soup

Vibrant, warming, and full of flavor, this Vegan Carrot and Ginger Soup is the ultimate comfort food for a chilly Sunday. The sweetness of the carrots pairs perfectly with the zesty kick of fresh ginger, creating a deliciously soothing bowl of soup. The subtle addition of coconut milk lends a creamy richness, making this soup velvety smooth and perfect for a light but satisfying meal.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish
• Lime wedges (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the grated ginger, cumin, and turmeric, cooking for another 1-2 minutes until the spices are fragrant.
3. Add the chopped carrots, vegetable broth, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Stir in the coconut milk and cook for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime juice if desired.

This Vegan Carrot and Ginger Soup is a soothing and flavorful bowl that brings warmth to any chilly day. The combination of fresh ginger and earthy carrots creates a harmonious balance of sweet and spicy flavors, while the coconut milk adds a creamy richness. This soup is not only delicious but also packed with antioxidants and anti-inflammatory benefits. It’s a great light meal that is easy to prepare and perfect for a Sunday dinner or lunch.

Vegan Chickpea and Spinach Soup

Packed with protein, fiber, and vibrant greens, this Vegan Chickpea and Spinach Soup is a healthy, flavorful, and hearty option for a Sunday meal. The combination of tender chickpeas, fresh spinach, and a savory broth creates a delicious and satisfying soup that is both comforting and nourishing. It’s perfect for meal prep, and the spices bring a cozy warmth that’s perfect for cooler weather.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, washed and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and cook for 5-7 minutes, until the vegetables begin to soften.
2. Stir in the cumin and paprika, cooking for another 1-2 minutes to toast the spices.
3. Add the vegetable broth, chickpeas, and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes.
4. Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach wilts.
5. Taste and adjust seasoning with salt, pepper, and a squeeze of fresh lemon juice for brightness.
6. Serve hot and enjoy!

This Vegan Chickpea and Spinach Soup is the perfect combination of hearty and healthy, offering a great balance of protein, fiber, and vitamins. The chickpeas provide a great source of plant-based protein, while the spinach adds essential nutrients. The spices bring a depth of flavor that makes this soup feel both comforting and nourishing. It’s quick to make, filling, and ideal for a Sunday meal. Plus, it stores well for leftovers, making it a convenient option for meal prep.

Vegan Lentil and Kale Soup

This Vegan Lentil and Kale Soup is a hearty and nutritious option for a Sunday meal. Packed with plant-based protein from lentils and full of vitamins and minerals from kale, this soup is both filling and nourishing. The earthy flavors of the lentils and kale are enhanced by a blend of herbs and spices, making it an ideal dish to warm you up during cooler months. With its rich texture and comforting taste, it’s the perfect addition to any vegan menu.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups chopped kale (stems removed)
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 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, garlic, carrots, and celery, cooking for 5-7 minutes until softened.
2. Stir in the cumin, turmeric, smoked paprika, and a pinch of salt and pepper, cooking for 1-2 minutes until fragrant.
3. Add the lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5 minutes, until the kale is wilted.
5. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Vegan Lentil and Kale Soup is a nutrient-dense and comforting dish that combines earthy lentils and vibrant kale for a hearty, filling meal. The spices bring depth and warmth, while the lemon juice adds a fresh burst of brightness. This soup is perfect for meal prepping, as it stores well and gets even better the next day. It’s a wholesome, flavorful way to nourish your body on a relaxing Sunday or any day of the week.

Vegan Butternut Squash and Coconut Soup

This Vegan Butternut Squash and Coconut Soup is a velvety, smooth soup that balances the natural sweetness of butternut squash with the rich creaminess of coconut milk. The combination of savory spices like cumin and curry adds complexity and warmth to this comforting dish. It’s a wonderfully nourishing and satisfying soup that’s perfect for cozying up on a Sunday afternoon or serving at a dinner party.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Toasted pumpkin seeds (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the cubed butternut squash, cumin, turmeric, and curry powder. Stir well to coat the squash with the spices.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
4. Stir in the coconut milk and cook for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro and toasted pumpkin seeds if desired.

This Vegan Butternut Squash and Coconut Soup is a creamy, flavorful dish that combines the sweetness of butternut squash with the richness of coconut milk. The warm spices provide a depth of flavor, making each bite a comforting experience. This soup is perfect for cold weather, offering a nourishing and filling meal that can be enjoyed on a lazy Sunday or served at a dinner party for a touch of elegance. It’s simple to prepare, vegan, and sure to be a hit with everyone at the table.

Vegan Tomato Basil Soup

Classic and comforting, this Vegan Tomato Basil Soup is a rich and flavorful bowl of goodness. Made with ripe tomatoes, fresh basil, and a hint of garlic, this soup is bursting with vibrant flavors. The addition of coconut milk gives it a creamy texture, making it incredibly smooth and velvety. This soup is perfect for pairing with a grilled vegan cheese sandwich or enjoying on its own as a light but satisfying meal.

Ingredients:

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

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the chopped tomatoes, oregano, basil, and red pepper flakes. Stir well and cook for 10 minutes, allowing the tomatoes to release their juices and soften.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes.
4. Stir in the coconut milk and cook for an additional 5 minutes.
5. Use an immersion blender or regular blender to blend the soup until smooth and creamy.
6. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh basil.

This Vegan Tomato Basil Soup is a classic favorite made even more delicious with the addition of coconut milk for a creamy texture. The combination of fresh tomatoes and basil creates a simple yet flavorful base, while the spices bring warmth and depth. It’s a perfect dish for a relaxing Sunday, and when paired with a vegan grilled cheese sandwich, it’s a meal that will warm your soul. Quick to make and full of flavor, this soup is ideal for any time of the year.

Note: More recipes are coming soon!