The Best Vegan Soup Recipe

Everyone should have a great vegan soup recipe under their belt for those crisp autumn nights when you want something to warm your belly and soul. I even love soups in the summer, but they're absolutely necessary in all the months with an "R" in the name.

I love chili on a cold fall or winter night, and I have never missed the meat in it. You can certainly add some veggie burger crumbles if you like in this vegan soup recipe. This sauce is hot in the back of your mouth, but isn't full of the vinegary and oniony flavor that sometimes accompanies heat. Don't worry about adding molasses-- it doesn't make it sweet, it just balances the heat of the peppers. The sauce is thick and flavorful. Yum!

Ingredients

1 yellow onion, chopped
1-2 garlic cloves, minced
1 tbsp. olive oil
1 tsp. molasses
1 tsp. brown sugar
1 tsp. fresh oregano, chopped, or 1/2 tsp. dried
1 tsp. cumin
1 tsp. paprika
1/8 tsp. cayenne
1 carrot, chopped
1 bell pepper, chopped
1 hot red pepper, chopped thinly
1 6 oz. can tomato paste
1 28 oz. can minced tomatoes
2 c. water
2 15 oz. cans kidney beans, drained and rinsed
salt and pepper to taste

Directions:

Saute the onions in olive oil with a dash of salt, until limp. Add the carrots and saute for another 5 minutes, and then add the garlic.

Add the peppers, the rest of the spices, molasses, and sugar and saute until fragrant. Then add the tomato paste and stir to combine.

Add water and tomatoes and bring to a boil. Reduce to medium-low and cook for 20 minutes to combine flavors.

Add beans and salt and pepper to taste. Then cook for another 15 minutes to combine flavors.

Serves 4-6.

Oh how I love soups, especially great fall soups for chilly evenings. This vegan soup recipe is adapted from many that have cream added to them, and even though it obviously has no milk products, it is completely rich, creamy, and delicious.

Ingredients

1 small butternut squash, peeled and chopped
2 small sweet potatoes, chopped
1 sweet onion, chopped
1 apple, preferable Granny Smith, cored and quartered
1 tbsp. olive oil
2 cloves garlic
1 tsp. curry
4 cups water and vegetable stock

Directions:

Sautee onions in olive oil with a dash of salt until brown and caramelized.

Add garlic and cook for one more minute, then add curry.

Add sweet potatoes and butternut squash and cook until just tender, about 10-15 minutes.

Add the apple and cook for a few more minutes.

Add the stock and water mixture, return to a boil, and then reduce to a simmer for about 25-30 minutes until the vegetables squish when you touch them with the spoon.

Use an immersion blender or transfer to a regular blender until the mixture is smooth, but still slightly chunky.

Serve this vegetable recipe warm. Delicious!

Serves 4-6.

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