Tag Archives: vegan soup recipe

Slow Cooker Vegetable Soup Recipe (vegetarian)

Slow Cooker Vegetable SoupHere’s an easy slow cooker vegetable soup made with chickpeas, tomato, sweet pepper and new potatoes. Fresh baby spinach is stirred in right before serving to add extra nutrition.

Slow Cooker Vegetarian Soup
Slow Cooker Vegetable Soup Recipe (vegetarian)
1/2 cup chopped onion
1 medium green or red bell pepper, chopped
2 cloves garlic, finely chopped
12 ounces small white new potatoes, halved or quartered into bite-size chunks
1 can (15 ounces) chickpeas, rinsed and drained
1 can (14.5 ounces) diced tomatoes or fire-roasted diced tomatoes
4 cups vegetable broth (homemade or purchased)
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon kosher salt or fine sea salt
1/2 teaspoon ground cumin
1 tablespoon tamari (gluten free soy sauce)
1 package (5 ounces) fresh baby spinach leaves

In a 4-quart slow cooker, combine onion, bell pepper, garlic, potatoes, chickpeas, tomatoes, broth, smoked paprika, coriander, salt and cumin. Cover and cook on HIGH heat setting for 4 to 5 hours until potatoes are tender.

Turn off the heat. Stir in tamari. Taste and adjust salt and seasonings, if needed. Stir in spinach.

Makes about 8 cups soup

Tip: The sodium level of vegetable broth varies greatly among purchased products and homemade versions. I suggest adding a conservative amount of salt to the soup at the start, and add more, if needed, after cooking.Crock-Pot Vegetable SoupMore vegetarian slow cooker recipes:
Slow Cooker Vegetarian Chili with Butternut Squash
Slow Cooker Vegan Chili with Quinoa
Slow Cooker Sweet Potato Curry with Chickpeas from Bourbon and Honey

Vegan Winter Vegetable Soup Recipe

Vegetarian Root Vegetable SoupThe best winter soups are healthy and hearty and warming like this vegan vegetable soup. It’s packed with veggies like sweet potatoes, parsnips, carrots and mushrooms. Plus, the addition of spices like garam masala, turmeric and cayenne warms you down to your toes. Go on and cozy up with a bowl.

Vegan Winter Vegetable Soup Recipe
2 tablespoons olive oil
1 medium onion, chopped (1 cup)
1 package (8- to 10-ounces) crimini mushrooms, sliced
3 big cloves garlic, finely chopped
4 cups water
2 medium sweet potatoes, peeled and cut into 3/4-inch chunks
1/2 pound parsnips, peeled and coarsely chopped
1/2 pound carrots, peeled and coarsely chopped
1 can (14.5 ounces) diced tomatoes
1 1/2 teaspoons kosher or fine sea salt
2 teaspoons garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
Dash cayenne pepper
1 tablespoon tamari
Fresh cilantro or Italian flat-leaf parsley leaves

In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes to soften, stirring occasionally. Add mushrooms; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant.

Add water, sweet potatoes, parsnips, carrots, tomatoes, salt, garam masala, cumin, turmeric and cayenne. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until vegetables are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Top individual servings with fresh cilantro or parsley.

Makes about 8 cups soup

Winter Vegetable SoupMore vegan soup recipes:
Vegan Pumpkin Soup
Vegan Mushroom Soup with Greens from Eating Clean Recipes