Why You’ll Love this Vegan Vegetable Soup Recipe
One spoonful of this Vegan Vegetable Soup and you’ll understand why it’s a favorite in my kitchen. The rich, hearty flavors burst with each bite, offering a comforting embrace on chilly days.
I love how versatile it is—perfect for using up leftover veggies. Plus, it’s packed with nutrients, making it a guilt-free indulgence.
The vibrant colors brighten my table and lift my spirits. Cooking it fills my home with an inviting aroma that draws everyone in.
It’s not just a meal; it’s a warm hug in a bowl. Trust me, you’ll want this recipe in your collection!
Ingredients of Vegan Vegetable Soup
When it comes to whipping up a delicious pot of Vegan Vegetable Soup, having the right ingredients is key. This recipe isn’t only packed with flavor but also brims with nutritious veggies and hearty protein. The best part? You can tweak it based on what you’ve got in your fridge or pantry.
So, whether you’re a seasoned chef or a kitchen newbie, let’s gather our ingredients and get ready for some cozy cooking.
Here’s what you’ll need:
- 1 lb tofu, cut into 3/4-inch cubes
- 3 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 onion, chopped
- 1-2 zucchini, sliced
- 2-3 carrots, sliced
- 28 ounces diced tomatoes (or whole tomatoes that you can dice)
- 6-8 cups water
- 2 tablespoons vegetable broth or 2 teaspoons basil
- 1 teaspoon oregano
- 1 teaspoon garlic powder (yes, it’s in there twice for good reason)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2-3 stalks celery, sliced
- 1-2 stalks broccoli, cut up
- 1-2 potatoes, diced (depending on their size)
- 1/2 cup spaghetti or 1/2 cup barley
- 15 ounces kidney beans
Now, let’s chat about the ingredients for a moment. If you’re feeling adventurous, swap out the veggies based on your preferences—like that lonely bell pepper sitting in the fridge or some leafy greens that are begging to be used up.
You could even toss in some frozen veggies if that’s what you have on hand. And if tofu isn’t your jam, don’t worry; you can leave it out or replace it with chickpeas for a different texture.
Cooking should be fun, not stressful, so play around with it! Just remember, the more colorful your veggies, the better your soup will look and taste. Trust me, this soup is about to become your new favorite go-to recipe.
How to Make Vegan Vegetable Soup
Making Vegan Vegetable Soup is an adventure that’s as simple as it’s satisfying. First things first, let’s preheat your oven to a cozy 350°F. If you’re opting for the browned tofu (which, by the way, is a fantastic addition), grab 1 pound of tofu and cut it into 3/4-inch cubes. Toss those little guys in a bowl with 3 tablespoons of soy sauce and 1/2 teaspoon of garlic powder. Now, spread them out on an oiled cookie sheet and slide them into the oven for about 15 minutes. Don’t forget to turn them halfway through—those cubes need to be golden on all sides for that perfect texture.
While the tofu is getting its tan, let’s get busy with the star of the show—the soup. In a large soup pot, drizzle in 1 tablespoon of olive oil and toss in 1 minced garlic clove and 1 chopped onion. Sauté these until the onion starts to soften; it’ll take about 3 to 5 minutes.
Next, add in 1-2 sliced zucchini and 2-3 sliced carrots. The colors alone will brighten your day. Now, onto the juicy stuff: pour in 28 ounces of diced tomatoes (or if you’re feeling fancy, whole tomatoes that you can chop up) along with 6-8 cups of water. Add in 2 tablespoons of vegetable broth or 2 teaspoons of basil, 1 teaspoon of oregano, that extra 1 teaspoon of garlic powder, plus 1/2 teaspoon each of salt and pepper. Stir it all together, and let those flavors mingle before you bring it to a boil.
Once it’s bubbling away, throw in 1/2 cup of spaghetti or barley, and let it simmer for about 15 minutes. If you’re like me and have a knack for multitasking, this is the perfect time to chop up additional veggies like 2-3 stalks of celery, 1-2 stalks of broccoli, and 1-2 diced potatoes—whatever you have on hand.
After the 15 minutes are up, add in the kidney beans (15 ounces) and that beautifully browned tofu. Allow everything to heat through, and voila! You’ve got a pot of Vegan Vegetable Soup that’s not only delicious but also a warm hug in a bowl.
Vegan Vegetable Soup Substitutions & Variations
If you’re looking to put your own spin on Vegan Vegetable Soup, there are plenty of substitutions and variations to explore.
For instance, you can swap out tofu for tempeh or chickpeas for added protein. Instead of zucchini, try adding bell peppers or kale for extra nutrients. You can use vegetable broth instead of water for a richer flavor.
If you prefer a creamier texture, consider blending part of the soup. For spices, feel free to experiment with curry powder or cumin.
Each change gives your soup a unique twist, so don’t hesitate to get creative!
What to Serve with Vegan Vegetable Soup
After you’ve customized your Vegan Vegetable Soup with your favorite ingredients, it’s time to think about what to serve alongside it.
I love pairing my soup with crusty whole-grain bread or a warm baguette for a satisfying meal. A fresh green salad with a zesty vinaigrette complements the soup beautifully, adding a crisp texture.
For a heartier option, I sometimes serve a quinoa or couscous dish on the side. Don’t forget about roasted veggies; they bring an extra layer of flavor.
Whatever you choose, these sides enhance the soup and make for a delightful dining experience. Enjoy!
Additional Tips & Notes
To enhance the flavors of your Vegan Vegetable Soup, I recommend experimenting with various herbs and spices.
Fresh herbs like basil, cilantro, or parsley can elevate the taste considerably. Don’t forget to taste as you cook; adjusting seasonings can make a big difference.
If you want a kick, add a pinch of red pepper flakes or a splash of lemon juice for brightness.
Leftovers taste even better the next day, so feel free to double the recipe.
Finally, storing the soup in an airtight container in the fridge allows for easy meal prep throughout the week.
Enjoy your delicious creation!