Vegan Veggie Soup Recipe Easy, Healthy, and Delicious

There’s nothing quite like a warm bowl of vegan veggie soup to comfort the soul and nourish the body. Whether it’s a chilly winter evening or a light lunch on a crisp fall day, this hearty soup is packed with vibrant vegetables, aromatic herbs, and plant-based goodness.

Not only is it incredibly easy to make, but it’s also wonderfully versatile, allowing you to customize it with your favorite seasonal veggies or pantry staples. This recipe is perfect for anyone embracing a plant-based lifestyle or simply looking to add more wholesome meals to their rotation.

With this vegan veggie soup recipe, you’ll enjoy a medley of flavors and textures that meld beautifully into a satisfying bowl of warmth. Plus, it’s an excellent way to use up leftover produce and get a healthy dose of fiber, vitamins, and antioxidants.

Ready to dive into a bowl of nourishing deliciousness? Let’s get cooking!

Why You’ll Love This Recipe

This vegan veggie soup recipe is a true kitchen staple for several reasons. First, it’s incredibly simple and quick to prepare, making it perfect for busy weeknights or meal prep.

The ingredients are easy to find, budget-friendly, and full of nutrients.

Second, it’s wonderfully flexible and adaptable. You can swap in whatever vegetables you have on hand, add your favorite herbs and spices, and adjust the consistency to your liking.

Whether you prefer a chunky soup or something more broth-based, this recipe delivers.

Lastly, it’s hearty and satisfying without any animal products, making it a great choice for vegans, vegetarians, and anyone looking to eat more plant-based meals. The combination of vegetables and legumes provides a balanced, nourishing meal that supports your health and wellbeing.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 red bell pepper, diced
• 1 cup diced tomatoes (canned or fresh)
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach or kale, roughly chopped
• Juice of 1 lemon
• Fresh parsley, chopped for garnish

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp chef’s knife
• Wooden spoon or ladle
• Measuring spoons
• Measuring cups
• Can opener (if using canned tomatoes or chickpeas)

Instructions

1. Heat the olive oil in your large soup pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until translucent and fragrant.
2. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
3. Stir in the carrots and celery, cooking for about 5 minutes until they start to soften.
4. Add the diced zucchini, green beans, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
5. Pour in the diced tomatoes and vegetable broth. Stir to combine all ingredients.
6. Season with dried thyme, oregano, smoked paprika, salt, and pepper. Give everything a good stir.
7. Bring the soup to a boil, then reduce heat to low and let it simmer for 20 minutes, or until all vegetables are tender.
8. Add the cooked chickpeas and chopped spinach or kale. Stir well and cook for an additional 5 minutes until the greens wilt.
9. Remove the pot from heat. Stir in the fresh lemon juice to brighten the flavors.
10. Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!

Tips & Variations

“For an extra protein boost, add cooked lentils or white beans along with the chickpeas.”

Feel free to swap any vegetables depending on what’s in season or in your fridge. Sweet potatoes, butternut squash, or mushrooms work wonderfully in this soup.

If you prefer a spicier version, add a pinch of red pepper flakes or a dash of hot sauce.

For a creamier texture, blend a portion of the soup and stir it back in. Alternatively, add a splash of coconut milk for a subtle richness that complements the veggies.

To make this soup a one-pot meal, consider adding cooked quinoa or small pasta like orzo during the last 10 minutes of cooking.

Nutrition Facts

Serving Suggestions

This vegan veggie soup pairs beautifully with fresh, crusty bread like a baguette or sourdough. For a cozy meal, serve alongside a light salad with lemon vinaigrette or some roasted chickpeas for added crunch.

Try pairing this soup with our Vegan Bread Machine Recipe for Soft, Delicious Loaves to create a comforting and complete meal.

If you’re in the mood for a light dessert after your meal, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious – it’s the perfect sweet finish.

Conclusion

This vegan veggie soup recipe is a delightful way to enjoy a nourishing, plant-based meal that’s full of color, flavor, and texture. It’s simple enough for weeknight dinners but special enough to share with friends and family.

Incorporating a variety of vegetables and legumes ensures you get a balanced dish packed with nutrients to keep you energized and satisfied.

Whether you’re a seasoned vegan or just exploring more vegetarian options, this soup offers a hearty, healthy, and delicious way to embrace wholesome eating. Don’t forget to experiment with your favorite veggies and spices to make it uniquely yours.

For more inspiring plant-based recipes, explore our collection like Low Calorie Vegetable Soup Recipe for Healthy Eating and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy cooking and enjoy every nourishing spoonful!

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