No matter the season, it’s always a good time for soup. Making homemade soup has benefits like clearing out the fridge (I’m looking at you, produce drawer!). Plus the big batch nature of soup recipes means healthy leftovers for a totable lunch or easy dinner.
I’ve developed many vegan and vegetarian soup recipes over the years, so I’m posting a collection with some of my favorites. The soup recipes are from this site–Kingfield Kitchen–plus recipes from my original food blog–Eating Clean Recipes. I hope you enjoy them.Easy Vegan Lentil Soup– French green lentils with sweet potatoes, fire-roasted tomatoes and smoked paprika
Vegan Winter Vegetable Soup– hearty root vegetable and mushroom soup seasoned with garam masala, cumin and turmeric
Vegan Fresh Pumpkin Soup– velvety pumpkin soup with the flavors of apple, ras el Hanout Moroccan seasoning and coconut milk
Vegetarian Mushroom Soup with Greens– brothy mushroom soup with sweet potatoes and greens (from Eating Clean Recipes)
Vegetarian Roasted Carrot Soup-sweet and flavorful roasted carrot soup with coconut milk (from Eating Clean Recipes)
Hearty Fresh Vegetable Soup– homemade vegetable stock and tons of fresh veggies make this the ultimate vegetable soup (from Eating Clean Recipes)
Vegetarian Yellow Split Pea Soup– yellow split pea soup with sweet pepper, tomato and spinach (from Eating Clean Recipes)
Vegetarian Lentil Soup with Rainbow Chard-simple lentil soup with rainbow chard, mushrooms and tomato (from Eating Clean Recipes)
Red Lentil Soup with Sweet Potatoes and Kale – spiced red lentils simmered with kale and sweet potatoes (from Eating Clean Recipes)
Vegetarian Red Pepper and Yellow Split Pea Soup– yellow split pea soup blended with red sweet pepper and coconut milk (from Eating Clean Recipes)
Go on, make soup!