Warm, comforting and nourishing vegetable soups are a great option for lunch, dinner or just about any time of the day. Loaded with nutrients and customizable for any taste, vegetable soups are also a great snack choice. And while they’re especially pleasant during the cooler months, they can easily be enjoyed any time of the year.

Best of all, whipping up your own homemade vegetable soups means you can make your own healthy and tasty food while avoiding the unnecessary added salts, creams, sugars and preserving agents often found in commercially made soups. And if you’re looking to eat healthy on a budget, homemade vegetable soups are ideal. They are cheap to make and very filling if you bulk them up with healthy, cost-effective proteins and carbohydrates like beans and lentils. Soups are great for meal prepping too. Simply make your soups in big batches ahead of time and freeze them, and they are ready for those busy nights when you just don’t have the time or energy to cook dinner from scratch!

Download our free ebook for more plant-based recipes.

Below I’ve included six healthy and tasty vegetable soup recipes for you to try. In fact, depending on your mood, you may want to try at least a few of these:

1. Veggie Lentil Soup

The Classic, Nourishing Choice (Vegetarian)

This Veggie Lentil Soup is wholesome and nourishing – it’s the perfect meal, especially if you’re looking to stay warm! With good protein and fiber content, you can enjoy this soup as a stand-alone meal or as an excellent option if you’re trying to lose weight. Plus, it’s super cheap and easy to make too!

Vegetable Lentil Soup

Recipe: Veggie Lentil Soup

Makes 4 servings

Ingredients:

  • 1 can brown lentils (no added salt), drained
  • 1/2 cup shallots, peeled and chopped
  • 4 stalks celery, chopped
  • 2 large carrots, peeled and chopped
  • 2 cups vegetable broth
  • 1 tbsp extra virgin olive oil

Directions:

  1. Heat olive oil in a large pot and brown shallots. Add carrots and celery and cook for a few minutes.
  2. Add lentils and vegetable broth to pot and simmer on low heat for 20 minutes.
  3. Serve hot and enjoy!

2. Creamy Pumpkin Soup with a Thai Coconut Twist

The Fancy, Tasty Choice (Vegan)

This is a tasty pumpkin soup that is bound to impress! On top of that, it is extremely healthy and much lower in calories and fat than traditional coconut pumpkin soup, which uses cream and thickeners. If you want to bulk this soup up or increase the protein content, simply add some lentils, beans or chickpeas to the soup. These can then be blended with the pumpkin and heated in the pot for a nice, even texture throughout.

Coconut Pumpkin Soup

Recipe: Creamy Pumpkin Soup with a Thai Coconut Twist

Makes 4 servings

Ingredients:

  • 5 cups diced pumpkin
  • 1 tbsp extra virgin olive oil
  • 1 large brown onion
  • 6 garlic cloves
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ginger
  • 1/4 tsp cinnamon
  • 2 small chilies of choice
  • 2 cups coconut milk
  • 4 tbsp pepitas or shelled pumpkin seeds
  • 4 tbsp pine-nuts
  • 4 tsp shredded coconut
  • Fresh parsley

Directions:

  1. Steam pumpkin until cooked through.
  2. While pumpkin is cooking, heat olive oil in a large saucepan.
  3. Peel and chop onion and garlic and then brown in saucepan.
  4. Add chopped chili and spices into saucepan and heat.
  5. Remove cooked pumpkin from steamer and add to saucepan, stirring through the onion spice mix.
  6. Add coconut milk to saucepan and simmer until thickens.
  7. Remove from heat and allow to cool for a few minutes. Pour into a high-speed blender. Blend until smooth and creamy.
  8. Serve hot and sprinkle with pepitas, pine-nuts, shredded coconut and fresh parsley. Enjoy!

3. Hearty Vegetable and Bean Soup

The Hearty, Filling Choice (Vegetarian)

This is the perfect choice for a hearty and filling vegetable soup. Beans are a great source of protein, fiber, iron and healthy, low glycemic index carbohydrates, so this soup will leave you feeling full and satisfied!

Vegetable Bean Soup

Recipe: Hearty Vegetable and Bean Soup

Makes 4 servings

Ingredients:

  • 1 can kidney beans (no added salt), drained and rinsed
  • 1 can of salt-reduced diced tomatoes
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 onion, roughly chopped
  • 2 carrots, peeled and sliced
  • 2 sticks celery, sliced
  • 1 cup cauliflower florets, roughly chopped
  • 2 zucchinis, diced
  • 1 tsp basil
  • 1 tsp oregano
  • 4 cups vegetable broth

Directions:

  1. Heat oil in a large pot over medium heat. Add garlic and onion and cook until soft.
  2. Add the carrots, celery, cauliflower, zucchini, basil, oregano, tomatoes and vegetable stock. Stir and bring to a boil.
  3. Reduce heat and simmer for 30 minutes or until vegetables are soft.
  4. Stir in the kidney beans and enjoy!

4. Warming Homemade Chicken Veggie Soup

The Soothing, Non-Vegetarian Choice

You just can’t go wrong with a soothing chicken and vegetable soup! This is a delicious chicken soup you can make to warm you up on a cold night (or if you’re not feeling well), and it’s a great option for kids too. If you want to bulk this soup up, you can add some wholegrain noodles or potatoes to this recipe.

Chicken Vegetable Soup

Recipe: Warming Homemade Chicken Veggie Soup

Makes 4 servings

Ingredients:

  • 450 g or 1 lb. chicken breast
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 zucchini, diced
  • 1 small head broccoli, chopped
  • 1/4 tsp thyme
  • 2 tsp Worcestershire sauce
  • 4 cups chicken broth
  • Fresh parsley

Directions:

  1. Place all ingredients except parsley into a slow cooker and mix together. Place lid on slow cooker for about 4 hours on high.
  2. Once cooked, shred chicken with a fork and stir through soup.
  3. Serve and garnish with minced parsley. Enjoy!

5. Healthy Quinoa Vegetable Soup

The Tangy, Superfood Based Choice (Vegetarian)

Fresh and tangy, this healthy quinoa vegetable soup is loaded up with quinoa! This superfood is just what your diet needs – with an extra hit of fiber, protein and minerals, it will energize and nourish you from the inside out!

Quinoa Vegetable Soup

Recipe: Healthy Quinoa Vegetable Soup

Makes 4 servings

Ingredients:

  • 3 carrots, peeled and diced
  • 2 tbsp balsamic vinegar
  • 1 tbsp tamari or soy sauce (low-sodium preferred)
  • 4 cups vegetable broth
  • 1 can diced tomatoes (salt-reduced)
  • 1/2 cup quinoa
  • 1 zucchini, chopped
  • 1 handful of green beans, chopped
  • 2 tsp fresh chopped basil leaves
  • 2 tbsp fresh chopped parsley

Directions:

  1. In a large pot, heat vegetable broth over medium heat. Add the carrot, balsamic vinegar and tamari or soy sauce. Cook for a few minutes.
  2. Add tomatoes and quinoa and bring to a boil. Reduce heat, cover and simmer 15 minutes or until quinoa is cooked.
  3. Add the zucchini, beans and herbs. Simmer for another few minutes.
  4. Serve and enjoy!

6. Easy Spiced Lentil and Potato Soup

The Spicy, Immunity Boosting Choice (Vegetarian)

This spiced lentil and potato soup is the ultimate meal for your immune system, especially when you’re feeling under the weather! Garlic, onion and chili are known for their immune boosting benefits, and this recipe includes those spices and more. Plus, the healthy carbohydrates found in the lentils and potatoes are good for your immune system as well.

Recipe: Easy Spicy Lentil and Potato Soup

Makes 4 servings

Ingredients:

  • 4 small potatoes, washed, peeled and diced
  • 2 tbsp extra virgin olive oil
  • 1 can brown lentils (no added salt), drained
  • 1 can diced tomatoes (no added salt)
  • 1 can coconut milk
  • 2 garlic cloves, finely chopped
  • 1 small red chili, finely diced
  • 1 large onion, diced
  • ½ tsp cinnamon
  • 2 tsp turmeric
  • 1 tsp cumin
  • 3 cups vegetable broth
  • 2 cups baby spinach
  • ½ lime, juiced

Directions:

  1. In a large pot, heat oil and sauté garlic, onion and chili. Add turmeric, cumin and cinnamon, stirring through.
  2. Add tomatoes, coconut milk, lentils and vegetable broth. Stir to combine. Add potatoes.
  3. Simmer over medium for about 15 minutes or until the potatoes are cooked through.
  4. Remove from heat and stir in baby spinach. Add lime juice to serve. Enjoy!

Enjoy these healthy and tasty soup recipes for any meal, season or occasion of your choice! After all, their benefits of nutrition and affordability can certainly be used throughout the year. And they can conveniently be prepared ahead of time for a quick and easy lunch or dinner. Remember, we must be mindful of our daily vegetable intake for a healthy and balanced diet, and these are a great way to help you reach that goal. Bon appétit!

Download the Plant Based Ebook

Here are a few hand-picked articles for you to read next: