5 Delicious Cozy Vegan Soup Recipes

Christmas is right around the corner and you will probably be entertaining family and friends. Whether you’re having an intimate get-together or hosting a big party, you will want your guests to have a tasty dinner that they won’t forget! Or maybe you’re attending a dinner and bringing a Good, yummy dish to offer your host.

With more chilly days, what better way to kick off your holiday meal than with a delicious cozy bowl of vegan soup to warm everyone up? Nothing beats easily prepared soup made of fresh vegetables. Besides being part of a large dinner, soups are also great for small meals and snacks throughout the holiday season.

Whether you are trying to eat less meat, consume healthier food, eat plant-based meals, or join the vegan lifestyle, we’re here to help! In this week’s #theGoodBlog, here are 5 incredible healthy vegan soup recipes to comfort you this Christmas.

1. Creamy Vegan Butternut Squash Soup
   
   This satisfying version of butternut squash soup is amazeballs with creamy coconut milk, curry paste, and thai spices. It is also low-calorie, low-sodium, low-carbohydrate, dairy-free, nut-free, egg-free AND gluten-free.
   
   
   
   

   Total Cooking Time: 45 mins including 10 minute prep

   Servings: 8 

   Ingredients:

   • 1 small butternut squash (2 lbs), peeled and cubed (5 cups)
   • 2 tsp Thai curry paste
   • 14 ounce coconut milk
   • 2 tsp avocado oil
   • 1 cup chopped onion
   • 1 tsp minced garlic
   • 1 tsp minced ginger
   • 4 cups low-sodium vegetable broth
   • ½ tsp salt
   • 1 tsp lime juice and lime wedges for serving
   • Chopped fresh cilantro for garnish

   Directions:

   1. Heat oil in a large saucepan over medium heat. Add ginger, garlic, and onion. Cook and stir until starting to soften (2-4 mins). Add curry paste and cook (1 min). Add vegetable broth, squash and salt to a boil.
   2. Reduce heat to maintain a simmer and cook stirring occasionally until the squash is tender (20-25 mins).
   3. Stir in coconut milk and lime juice and cook until it is all heated (1-2 mins).
   4. Remove from heat.
   5. Use a blender to puree the soup, using caution for the hot liquid.
   6. Garnish with cilantro and lime if desired for serving.
   7. Enjoy it warm with croutons or a salad.
      
      

   You can make this yummy soup ahead of time and refrigerate it for up to 4 days. Just reheat before serving and ENJOY!
   
   
   

2. Cheesy Vegan Broccoli Soup
   
   For an easy and mouth-watering meal, try out this cheesy vegan broccoli soup recipe. It’s wonderful and healthy with creamy and dairy-free ingredients like plant-based milk, carrots, and potatoes. For extra cheesy Goodness, sprinkle vegan parmesan on top.
   
   
   
   Total Cooking Time: 45 mins including 15 minute prep
   
   Servings:
   
   Ingredients:
   
   
   • 1 tsp olive oil
   • 3 tsp vegan butter
   • 3 tsp gluten-free flour
   • 2 tsp nutritional yeast
   • 2 ½ cups non-dairy unsweetened and unflavored milk
   • 2 cups low sodium vegetable broth
   • ½ (5 ounces) chopped onion
   • 2-3 garlic cloves chopped
   • 1 large broccoli head cut into pieces
   • 1 cup shredded carrots
   • ⅓ tbsp salt
   • ½ tsp black pepper
   • 1 cup vegan cheddar shreds
   • ½ cup water
     
     

     Instructions:

     1. Add olive oil, garlic, and onion in a large pot. Cook over low heat, stirring occasionally (5-8 mins) until onions and garlic are fragrant and translucent. Add vegan butter and flour. Mix continuously until it is like dough and thick.
     2. Slowly add in non-dairy milk. Whisk continuously to avoid clumping, Whisk and add milk until all liquid has been added and there is a smooth consistency for the broth.
     3. Add in vegetable broth, pepper, salt, carrots, broccoli, and nutritional yeast.
     4. Cook on low-medium heat (15 mins) to cook the broccoli and carrots. Keep a low simmer and bubble. Stir occasionally and do not let it boil.
     5. Add vegan cheese and cook (5 mins) until melted.
     6. Add seasonings as desired. If the soup is too thick you can add water if desired.
     7. Garnish with cheese and broccoli. 
     8. Enjoy it warm with bread or croutons.
     
     

     Show off your creation and serve this delicious dish for dinner, or refrigerate or freeze for later use. You can add water when you reheat it to thin the soup.

3. Vegan Cream of Mushroom Soup
   
   This lovely vegan cream of mushroom soup will hug you with its warm, rich flavor. It’s a delicious simple gluten-free and dairy-free recipe that can be thrown together in ONE pot in minutes!
   
   
   
   Total Cooking Time: 25 mins including 10 minute prep
   
   Servings:
   
   Ingredients:
   

   • 1 tsp extra virgin olive oil
   • 2 tsp rice flour
   • 1 large garlic clove minced
   • ½ lb button mushrooms sliced or chopped
   • 1 finely diced medium white or yellow onion
   • 1 tsp thyme or sage
   • 3-4 cups vegetable stock
   • ⅓ tbsp salt
   • ½ tsp black pepper
   • ¼ cup cashews
     
     

     Instructions:

     1. Blend cashews with 1 cup of vegetable stock and set this aside.
     2. Heat the oil or vegetable stock in a saucepan. Add garlic, onions, salt and black pepper. Stir frequently and saute on medium heat until the onions turn translucent but not brown (3-5 mins). Make sure the onions are cut finely so they melt into the soup.
     3. Add mushrooms and saute over medium-high heat until they are tender (5-9 mins).
     4. Add thyme or sage and stir. Add rice flour and mix and stir well until cooked evenly (3-5 mins).
     5. Add a cup of vegetable stock and stir continuously, mix a whisk if you wish, to avoid lumps. Add one more cup of vegetable stock, continue stirring and when it comes to a boil, stir in the blended cashew milk concoction set aside earlier.
     6. Once the soup comes to a boil, you can add more vegetable stock to make it thinner to your liking. 
     7. When the soup comes to a boil, remove from heat.
     8. Serve the soup hot with some white wine and enjoy.
     
     

     This meal is definitely memorable. It would be a classic pair with green salad or crusty french bread on the side! 

4. Flavorful Hearty Vegan Lentil Soup
   
   Good news, vegans… this healthy lentil soup is high in protein so we are sure you will feel full and energized after eating! Lentils are rich in fiber, folate, and potassium making lentil soup a Good meal for the heart. This recipe is one of the best simple nourishing dishes you can make.
   
   
   
   Total Cooking Time: 40 mins including 15 minute prep
   
   Servings: 6
   
   

   Ingredients:

   • ¼ cup water or olive oil
   • 1 onion diced
   • 3 garlic cloves minced
   • 2-3 carrots diced
   • 2 celery ribs diced
   • 1 lb baby potatoes diced
   • 1 cup green beans cut into small pieces
   • 1 can diced tomatoes with juices or 2-3 diced roma tomatoes
   • 1 ½ cups dried brown or green lentils
   • ½ tsp cumin
   • 1 ½ tsp paprika
   • ½ tsp curry
   • 1 lemon juiced
   • ½ cup parsley chopped
   • 6 cups low-sodium broth
   • 2 handfuls of baby spinach
   • ⅓ tbsp salt
   • ½ tsp black pepper
   
   

   Instructions:

   1. Heat water or olive oil in a pot. Add onion, garlic, celery, and carrots to saute in medium heat (5 mins). Add cmin, curry, and paprika to saute (1 min).
   2. Add green beans, potatoes, lentils, tomatoes, and rest of liquids. Stir and bring to a boil.
   3. Then turn the heat to low, cover the pot and let it simmer (30-35 mins), stirring occasionally.
   4. Stir in the greens. Add lemon juice, salt and pepper. 
   1. Add more water or broth as desired to thin soup.
   2. Garnish with parsley and a squeeze of lemon juice. 
   
   

   This lentil soup is a great combination with homemade vegan naan or vegan cornbread! Make sure to store the soup covered if leaving in the refrigerator (for 4-5 days maximum). You can keep it longer if you freeze it in freezer-safe containers for up to 3 months.

5. . Savory Vegan Spinach Potato Soup

   This tasty creamy spinach potato soup with its beautiful colour is tasty, healthy, and looks so fancy that you’d never think it was so easy to make! Try out this bowl of true comfort food on your dinner table in 30 min or less.
   
   

   Total Cooking Time: 25 mins including 5 minute prep

   Servings: 6

   Ingredients:

   • 1 tsp olive oil
   • 1 clove garlic minced
   • ¼ cup diced onion
   • 1 lb russet potato peeled and cut into chunks
   • 2-3 cups vegetable stock
   • 2 cups packed baby spinach chopped
   • 1 tsp lemon juice
   • ¼ tsp cayenne pepper
   • ½ tsp salt

   Instructions:

   • Heat olive oil in a pot over medium heat.
   • Saute onions until soft (3-5 mins).
   • Add garlic and cook (1 min). Add the vegetable stock and potatoes and simmer in low-medium heat until potatoes are falling apart and fork tender (10-15 mins).
   • Stir in spinach and cook (2 mins).
   • Remove from heat.
   • Use a blender to puree the soup until smooth, using caution for the hot liquid.
   • Add lemon juice and garnish with spinach leaves if desired for serving.
   • Enjoy it warm with croutons or a salad.

    

   This is a Good nutrient dense and truly delicious soup that will keep you cozy especially this time of the year. Even the leftovers of this recipe would be amazing, so double the batch and load up on a side of crusty bread to go along with it!

    

   We hope you enjoyed our list of Good Christmas soups! We promise you’ll have everyone begging for seconds.. And thirds! 

   Do you have a go-to soup recipe for the holidays? Let us know by commenting below!