40+ Nutritious Sunday Vegan Vegetable Soup Recipes to Try

Soup is the ultimate comfort food, and when it comes to vegan meals, vegetable soups are an unbeatable choice.

Whether you’re looking for a hearty dish to enjoy with the family or something light yet nourishing to end the week on a healthy note, Sunday vegan vegetable soups offer the perfect solution.

These soups are versatile, easy to make, and brimming with wholesome, plant-based ingredients.

The best part? They can be customized to suit your taste and the seasonal produce available, allowing for endless variations.

In this blog article, we’re bringing you over 40 delectable vegan vegetable soup recipes that are perfect for your Sunday meals.

From creamy and comforting to light and refreshing, these recipes will keep you full of flavor and nutrients.

So, grab your apron, head to the kitchen, and get ready to warm up your Sunday with a bowl of vegan goodness!

40+ Nutritious Sunday Vegan Vegetable Soup Recipes to Try

Whether you’re in the mood for something creamy and comforting or light and refreshing, these 40+ Sunday vegan vegetable soup recipes have you covered.

Not only are they packed with nutrients, but they are also simple to prepare, making them ideal for a relaxed Sunday cooking session.

Each recipe is a delightful combination of seasonal vegetables, fresh herbs, and wholesome ingredients, providing a satisfying meal that can be enjoyed by everyone.

So next time you’re planning your Sunday menu, remember that these soups will bring both warmth and nourishment to your day.

And don’t be afraid to get creative – the beauty of these vegan vegetable soups lies in their flexibility, so feel free to mix and match ingredients based on what you have on hand.

Hearty Tomato & Spinach Vegan Vegetable Soup

This vibrant and hearty vegan vegetable soup is a comforting bowl of goodness, bursting with fresh tomatoes, spinach, and a mix of seasonal vegetables. It’s a perfect dish for Sunday lunches, offering warmth and nutrition in every spoonful. The richness of tomatoes pairs beautifully with earthy spinach, creating a soul-satisfying soup.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups fresh spinach, roughly chopped
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until softened.
2. Add the carrots, celery, zucchini, and red bell pepper to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften.
3. Pour in the diced tomatoes with their juices, white beans, vegetable broth, basil, oregano, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20-25 minutes, or until the vegetables are tender.
5. Add the fresh spinach and cook for an additional 2-3 minutes until wilted.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley if desired.

This Hearty Tomato & Spinach Vegan Vegetable Soup is a delightful and filling dish that showcases the best of plant-based eating. The mix of vegetables provides a variety of textures and flavors, while the beans add a satisfying protein boost. It’s a great make-ahead meal that can be stored in the fridge for several days or frozen for future use. Whether enjoyed on a chilly Sunday afternoon or as a nourishing midweek meal, this soup is sure to become a family favorite.

Roasted Butternut Squash & Carrot Vegan Soup

Rich, velvety, and slightly sweet, this Roasted Butternut Squash & Carrot Soup is the epitome of fall comfort in a bowl. Roasting the butternut squash and carrots caramelizes their natural sugars, adding depth to the flavor. Perfect for a cozy Sunday, this soup is naturally vegan and gluten-free, making it a crowd-pleaser for all diets.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 large carrots, peeled and chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss the butternut squash and carrots with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
2. While the vegetables roast, heat a large pot over medium heat and add a tablespoon of olive oil. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Sprinkle in the ground cumin and cinnamon, stirring to toast the spices for about 1 minute.
4. Once the roasted vegetables are done, transfer them to the pot with the onions and garlic. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
6. Stir in the coconut milk and adjust seasoning with salt and pepper.
7. Ladle into bowls and garnish with fresh thyme if desired.

This Roasted Butternut Squash & Carrot Vegan Soup offers a creamy texture and sweet, aromatic flavors that are perfect for a Sunday meal. The roasting process enhances the natural sweetness of the squash and carrots, balancing the spices and coconut milk for a silky smooth finish. It’s a comforting soup that’s both filling and light, ideal for serving with a side of crusty bread. The leftovers freeze well, making it a great option for meal prepping or future lunches.

Spicy Sweet Potato & Kale Vegan Soup

Packed with bold flavors and nourishing ingredients, this Spicy Sweet Potato & Kale Vegan Soup is perfect for those who enjoy a little heat in their soup. The sweetness of the roasted sweet potatoes balances the kick of the chili flakes and ginger, while the kale adds a hearty touch of greens. This soup is perfect for a Sunday dinner, offering a balance of comfort and spice.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon red chili flakes (adjust for desired spice level)
• 4 cups vegetable broth
• 2 cups chopped kale, stems removed
• 1 tablespoon lemon juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the grated ginger, turmeric, and red chili flakes, cooking for 1 minute until fragrant.
4. Once the sweet potatoes are done, add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
5. Add the chopped kale and cook for an additional 3-5 minutes, until wilted.
6. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender and blend until creamy.
7. Stir in the lemon juice and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh cilantro if desired.

The Spicy Sweet Potato & Kale Vegan Soup offers a satisfying combination of flavors and textures. The roasted sweet potatoes provide a natural sweetness that complements the spices and the heartiness of the kale. This soup is not only a flavorful choice but also packed with nutrients, making it an excellent way to enjoy your veggies on a Sunday. It’s the perfect balance of creamy and spicy, making it a go-to for anyone who loves a little heat in their meals. Plus, it’s simple to make and even better the next day, offering a great option for leftovers or meal prepping.

Creamy Cauliflower & Leek Vegan Soup

This velvety creamy cauliflower and leek soup is a wholesome and indulgent meal perfect for a cozy Sunday. The cauliflower adds a delicate creaminess, while the leeks lend a mild, sweet onion flavor. This soup is incredibly easy to make and comes together in just under an hour, making it an ideal choice for a nourishing yet simple meal.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 2 leeks, trimmed and sliced (white and light green parts only)
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 medium potato, peeled and chopped
• Salt and pepper to taste
• 1 cup unsweetened almond milk (or other plant-based milk)
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and garlic, cooking for about 5-7 minutes until softened and fragrant.
2. Add the cauliflower florets, potato, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower and potato are tender.
3. Once the vegetables are cooked, use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until creamy.
4. Stir in the almond milk and season with salt and pepper to taste.
5. Heat the soup for a few more minutes if needed, then serve hot.
6. Garnish with fresh thyme for an added burst of flavor.

This Creamy Cauliflower & Leek Vegan Soup is a rich, comforting dish that will warm you from the inside out. The cauliflower gives the soup a luxurious creaminess, while the leeks provide a subtle, savory undertone that elevates the flavor profile. It’s the kind of soup that feels indulgent yet light, making it a perfect way to start or finish a Sunday meal. With its smooth texture and mild taste, it pairs wonderfully with a side of crusty bread for dipping. Best of all, it’s easy to make, and leftovers can be stored in the fridge for a few days or frozen for later enjoyment.

Lentil & Kale Vegan Soup

A filling, flavorful, and nutrient-packed soup, this Lentil & Kale Vegan Soup is a must-try for your Sunday dinner. The earthy lentils are paired with hearty kale and a blend of spices, creating a satisfying bowl of soup that’s both comforting and nutritious. It’s a great meal to prepare ahead, as the flavors deepen the longer it sits.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 2 cups chopped kale (stems removed)
• Salt and pepper to taste
• Fresh lemon juice for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, until softened and fragrant.
2. Add the chopped carrots, celery, cumin, turmeric, and smoked paprika. Cook for another 3-4 minutes, stirring occasionally to allow the spices to bloom.
3. Stir in the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Add the chopped kale to the pot and continue cooking for 5-7 minutes, until the kale is wilted and tender.
5. Taste the soup and adjust seasoning with salt, pepper, and lemon juice.
6. Serve hot, garnished with additional lemon juice if desired.

This Lentil & Kale Vegan Soup is the ultimate comfort food packed with plant-based protein, fiber, and vitamins. The combination of lentils and kale creates a hearty base, while the spices add a warming depth of flavor. This soup is incredibly versatile, and you can easily make it your own by adding more vegetables or adjusting the spices to suit your taste. Perfect for a Sunday meal, this soup also makes excellent leftovers, as the flavors only improve after sitting in the fridge for a day or two. It’s a wholesome, satisfying meal that will leave you feeling nourished and full.

Curried Sweet Potato & Chickpea Vegan Soup

A bold, flavorful soup with a touch of spice, this Curried Sweet Potato & Chickpea Vegan Soup is ideal for anyone who loves vibrant flavors. The sweet potatoes bring natural sweetness, while the chickpeas provide a rich protein source. The curry spices add warmth and depth, making it a perfect dish to enjoy on a relaxed Sunday.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon ground curry powder
• 1/2 teaspoon ground cumin
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the grated ginger, curry powder, and cumin, and cook for another 1-2 minutes to release the spices’ aromas.
3. Add the sweet potatoes, chickpeas, vegetable broth, and coconut milk. Bring the soup 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 puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
5. Taste and season with salt and pepper as needed.
6. Serve hot, garnished with fresh cilantro if desired.

This Curried Sweet Potato & Chickpea Vegan Soup offers a delightful balance of flavors—sweet, savory, and a little spicy. The sweet potatoes give the soup a natural creaminess, while the chickpeas add protein and texture. The warm spices create a comforting dish that’s perfect for a Sunday dinner. This soup also pairs wonderfully with naan or other flatbreads for dipping, making it a complete and satisfying meal. It’s easy to make, freezes well, and makes for a hearty meal that will keep you coming back for more.

Spicy Roasted Tomato & Red Pepper Vegan Soup

This Spicy Roasted Tomato & Red Pepper Vegan Soup is a vibrant and bold dish that’s perfect for a cozy Sunday meal. The tomatoes and red peppers are roasted to bring out their natural sweetness and depth of flavor, while a touch of spice adds an exciting kick. The soup is velvety smooth, making it both comforting and satisfying. It’s the ideal way to enjoy a bowl of sunshine during the colder months.

Ingredients:

• 4 large ripe tomatoes, halved
• 2 red bell peppers, seeded and quartered
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 4 cups vegetable broth
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes and quartered red peppers on a baking sheet. Drizzle with olive oil and roast for 25-30 minutes, until the vegetables are tender and slightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the smoked paprika, cumin, and red pepper flakes, cooking for an additional minute to release the spices’ flavors.
4. Add the roasted tomatoes and peppers to the pot, along with the vegetable broth. Bring to a boil, then reduce to a simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender and blend until creamy.
6. Stir in the balsamic vinegar, then season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

This Spicy Roasted Tomato & Red Pepper Vegan Soup is an explosion of flavors with its smoky, spicy, and subtly sweet profile. The roasting process brings out the natural sugars in the tomatoes and peppers, giving the soup a deep, rich taste that’s perfectly balanced with the heat from the red pepper flakes. The addition of balsamic vinegar at the end adds a touch of acidity that brightens up the flavors. This soup is perfect for serving on a Sunday evening and pairs beautifully with a slice of crusty bread or a grilled vegan cheese sandwich. It also stores well in the fridge for a few days and can be frozen for later use.

Butternut Squash & Apple Vegan Soup

This Butternut Squash & Apple Vegan Soup is a sweet and savory combination that’s perfect for fall or winter Sundays. The natural sweetness of the butternut squash is balanced by the tartness of the apples, creating a rich and velvety soup that’s both comforting and nourishing. Enhanced with warming spices like cinnamon and nutmeg, this soup will warm you up from the inside out.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 apples (preferably Granny Smith or tart variety), peeled and chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon maple syrup (optional, for added sweetness)
• Fresh sage for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with a tablespoon of olive oil and season with salt and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
3. Stir in the chopped apples, garlic, cinnamon, and nutmeg, and cook for an additional 3-4 minutes.
4. Add the roasted butternut squash and vegetable broth to the pot. Bring the soup 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. Alternatively, transfer the soup in batches to a blender.
6. Taste and adjust seasoning with salt, pepper, and maple syrup if desired.
7. Serve hot, garnished with fresh sage.

This Butternut Squash & Apple Vegan Soup is a perfect example of how simple ingredients can create a deeply flavorful and comforting dish. The sweet and savory combination of roasted butternut squash and tart apples creates a soup that feels indulgent without being overly rich. The warming spices add a cozy touch that makes it perfect for a Sunday meal, and the maple syrup can be added to enhance the sweetness for those who prefer a more dessert-like flavor. This soup is a great way to use seasonal produce, and it stores well in the fridge, making it an excellent choice for meal prep.

Coconut & Spinach Vegan Soup

This Coconut & Spinach Vegan Soup is a creamy, green delight that’s as nourishing as it is delicious. The coconut milk adds richness, while the spinach provides a pop of color and a wealth of nutrients. With a hint of ginger and garlic, this soup is aromatic and comforting, making it a perfect dish to enjoy on a Sunday evening or serve as a starter for a special meal.

Ingredients:

• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 can (13.5 oz) coconut milk
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the ground turmeric and coriander, cooking for an additional minute.
4. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
5. Stir in the coconut milk and chopped spinach. Simmer for an additional 5 minutes, until the spinach is wilted.
6. Use an immersion blender to blend the soup until smooth, or leave it chunky for a more textured soup.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.

This Coconut & Spinach Vegan Soup is a nourishing, creamy dish that balances richness with the fresh, vibrant flavors of spinach and aromatic spices. The coconut milk adds a luscious texture, while the turmeric and coriander bring warmth and depth to the flavor profile. This soup is not only delicious but also packed with nutrients, making it a wholesome choice for a Sunday meal. It’s simple to make, and you can easily adapt it by adding other greens or spices to suit your taste. For an extra touch, serve it with a side of warm, crusty bread or over a bed of quinoa for a hearty meal.

Roasted Carrot & Ginger Vegan Soup

This Roasted Carrot & Ginger Vegan Soup offers a perfect balance of sweetness and spice, with the roasted carrots enhancing the natural sweetness of the vegetables. The addition of fresh ginger provides a warm, aromatic kick that complements the earthy flavor of the carrots. This hearty and nourishing soup is ideal for a Sunday dinner, packed with nutrients and flavor, and perfect for warming up on a chilly day.

Ingredients:

• 6 medium carrots, peeled and cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
3. Add the garlic and grated ginger to the pot and cook for another 1-2 minutes, stirring frequently.
4. Add the roasted carrots, vegetable broth, cumin, and coriander to the pot. Bring to a boil, then reduce to a simmer and cook for 10 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
6. Stir in the lemon juice, and adjust the seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro if desired.

The Roasted Carrot & Ginger Vegan Soup is a deliciously warm and comforting dish with the sweetness of roasted carrots and the zingy spice of fresh ginger. Roasting the carrots brings out their natural sugars, making the soup rich and velvety. The ginger adds a layer of warmth, while cumin and coriander provide a complex, aromatic backdrop. This soup is perfect for a nourishing Sunday meal, and it’s versatile enough to be paired with bread, rice, or a light salad. The soup is also freezer-friendly, making it great for meal prep and enjoying on busy days.

Sweet Potato & Leek Vegan Soup

This Sweet Potato & Leek Vegan Soup is a smooth, velvety dish that combines the earthiness of sweet potatoes with the mild, onion-like flavor of leeks. The sweetness of the potatoes is balanced by the savory leeks, creating a comforting, well-rounded soup. This simple yet elegant soup is perfect for any Sunday gathering and can be served as a light main dish or appetizer.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened.
2. Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the sweet potato cubes, vegetable broth, thyme, and cumin. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

The Sweet Potato & Leek Vegan Soup is a comforting, nutritious meal that’s rich in flavor and texture. The natural sweetness of the sweet potatoes pairs wonderfully with the subtle, savory flavor of the leeks. The coconut milk adds creaminess, creating a luxurious texture without the need for dairy. This soup is not only filling but also highly versatile—enjoy it as a stand-alone meal, or pair it with a side salad or sandwich for a more substantial meal. It’s a great dish to prepare for a Sunday gathering, and it stores well in the fridge for several days or can be frozen for later use.

Zucchini & Basil Vegan Soup

This Zucchini & Basil Vegan Soup is light and refreshing with a burst of herbal flavor from fresh basil. The zucchini, cooked until tender, forms the base of the soup, while the addition of basil adds a fragrant, green essence that lifts the soup. Perfect for a Sunday lunch, this vegan soup is simple, quick to prepare, and can be enjoyed as a light meal or a refreshing starter.

Ingredients:

• 4 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon lemon zest
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the chopped zucchini, vegetable broth, and lemon zest. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until the zucchini is tender.
4. Add the chopped basil and simmer for another 2-3 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil if desired.

This Zucchini & Basil Vegan Soup is a light yet flavorful dish that’s perfect for those who want a quick, healthy meal. The freshness of the zucchini pairs wonderfully with the aromatic basil, making the soup taste like a burst of summer in every spoonful. It’s not only refreshing but also packed with nutrients, making it an excellent choice for a Sunday lunch or a light starter. The soup can be served with crusty bread, or for a heartier meal, add a side of quinoa or a simple salad. Its simplicity and bright flavors make it a crowd-pleaser that’s easy to prepare and perfect for any occasion.

Creamy Butternut Squash & Sage Soup

This Creamy Butternut Squash & Sage Soup is a velvety, comforting dish with a rich, slightly sweet flavor from roasted butternut squash. The earthy notes of sage and the creamy texture create a perfect balance, making it a lovely choice for a Sunday dinner. The soup is both nourishing and full of autumnal flavors, ideal for cooler weather and hearty meals.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
• 1/2 cup coconut milk (or cashew cream for extra richness)
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
3. Add the garlic and chopped sage, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the roasted butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to let the flavors meld together.
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 season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage leaves if desired.

This Creamy Butternut Squash & Sage Soup is the epitome of cozy comfort food. The roasted butternut squash gives it a natural sweetness, while the sage adds an earthy, aromatic depth. The coconut milk provides a creamy texture, making this soup feel indulgent without being heavy. It’s perfect for Sunday gatherings or a quiet evening, offering a warm, filling meal. The vibrant orange color and rich flavors will make this a go-to recipe for fall and winter. Leftovers also freeze well, so you can enjoy this soup anytime you need a quick and satisfying meal.

Spicy Tomato & Red Lentil Soup

This Spicy Tomato & Red Lentil Soup brings together the sweetness of tomatoes, the earthy flavor of red lentils, and the heat from spices like cumin and cayenne pepper. The result is a hearty, protein-packed soup that is both filling and comforting. Ideal for a Sunday meal, this soup is full of flavor and nutrients, making it a warming choice for any time of the year.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, for spice)
• 2 cups diced tomatoes (fresh or canned)
• 1/2 cup red lentils, rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic, cumin, turmeric, and cayenne pepper to the pot. Stir for about 1 minute, allowing the spices to release their flavors.
3. Add the diced tomatoes, red lentils, and vegetable broth to the pot. Stir to combine and bring the mixture to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and have absorbed the flavors.
5. Use an immersion blender to blend the soup to your desired consistency. You can blend it smooth or leave some texture for a chunkier soup.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.

The Spicy Tomato & Red Lentil Soup is a vibrant and nourishing dish that provides a perfect balance of heat, savory flavors, and rich textures. The red lentils not only provide protein but also contribute to the soup’s creamy consistency. The combination of cumin, turmeric, and cayenne pepper gives it a gentle heat and deep, warming flavors. Whether you’re looking for a quick Sunday lunch or a filling dinner, this soup is a perfect choice. It’s easy to make, stores well, and is even better the next day, making it a great option for meal prep or leftovers.

Chunky Mushroom & Barley Vegan Soup

The Chunky Mushroom & Barley Vegan Soup is a rich and hearty dish, packed with the umami flavor of mushrooms and the satisfying chewiness of barley. The combination of vegetables, herbs, and tender mushrooms makes this soup incredibly satisfying and nourishing. It’s perfect for a Sunday dinner when you want a comforting, filling soup with complex flavors that are easy to prepare.

Ingredients:

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

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrots, and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the mushrooms, cooking for 5-7 minutes until they release their moisture and begin to brown.
4. Add the vegetable broth, pearl barley, and dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the barley is tender and the soup has thickened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

This Chunky Mushroom & Barley Vegan Soup is a soul-satisfying dish with rich, earthy flavors from the mushrooms and a hearty, chewy texture from the barley. It’s filling enough to serve as a main course while still being light and healthy. The mushrooms add umami depth, while the barley offers a whole grain component that makes the soup feel substantial. It’s an ideal Sunday dish for anyone craving something wholesome and comforting. Plus, it’s even better the next day, making it a great choice for leftovers or meal prep.

Note: More recipes are coming soon!