Mmm, soup — the perfect nourishing meal for chilly days. Soup can be a soothing and comforting way to get through the long winter months. But finding healthy soup ideas that you and your family enjoy can be challenging.
The healthy vegan winter soup recipes listed below will warm you up on a blustery day, and they’ll also boost your immune system during cold and flu season.
Each recipe is made from whole plant foods and features a rainbow of vegetables, which is important for optimal health. These recipes can be enjoyed by everyone, whether they’re vegan or not — and they won’t miss the animal products!
Some of these soup ideas contain protein and fibre-rich beans, while others feature antioxidant-rich spices. Each one is full of flavor. Which one will you try first?
An Alkalizing Green Soup to Help You Detox
Green soup is the perfect cleansing food for January after a holiday season of indulgences.
This gorgeous, healing detox soup recipe comes from the brilliant recipe creator and photographer Heidi Swanson.
Anna Thomas, the author of Love Soup, is the creator of the original green soup — a basic, flavorful green elixir you can use as a template to create your own version, using kale, collard greens, chard, spinach, or whatever leafy greens you have on hand.
Be sure to rinse/wash all your greens well prior to using. You can make a chunky, alternative version of this soup by adding the split peas after pureeing the rest of the ingredients.
- 1 cup cooked split green peas
- 2 ounces (2 handfuls) spinach, de-stemmed
- 1 large celery stalk
- 1 ounce parsley leaves (1 handful)
- 1 ounce cilantro leaves (1 handful)
- 1 clove garlic
- 1 tablespoon miso
- 1 tablespoon nutritional yeast
- 2 tablespoons coconut cream*
- 2 1/2 cups water
- Toppings: any/all of the following: shaved watermelon radish (I like to soak in salt water), toasted almonds, celery &/or cilantro leaves
Combine the split peas, spinach, celery, parsley, cilantro, garlic, miso, nutritional yeast, 1 tablespoon of the coconut cream, and the water. Puree until silky smooth. Transfer to a medium saucepan, and (if desired) heat gently until hot but not simmering. Taste, and adjust with a bit of salt or more miso, if needed.
Serve topped with a drizzle of the remaining cream, and whatever toppings you have on hand.
Notes*I use the thick coconut cream from the top of a can of full-fat coconut milk.
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