This spiced tomato and red lentil soup is a hearty and comforting vegan dish, perfect for chilly days. The combination of aromatic spices adds depth of flavor, while the red lentils provide protein and fiber.

Ingredients: 1 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper optional, for extra heat. 1 cup dried red lentils, rinsed. 1 can 400g chopped tomatoes. 4 cups vegetable broth. Salt and pepper, to taste. Fresh cilantro or parsley, for garnish optional.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the diced onion and cook for about 5 minutes, until it gets soft. Add ground cumin, ground coriander, smoked paprika, and cayenne pepper if using and mix well. After another minute, the food should smell good. Rinse the red lentils and put them in the pot with chopped tomatoes and vegetable broth. Mix things together well. Once the soup starts to boil, turn down the heat and leave it alone for 20 to 25 minutes, or until the lentils are soft. Add pepper and salt to taste. You can use an immersion blender to make the soup smooth if you want to. You could also leave it chunky. If you want, you can serve it hot with fresh cilantro or parsley on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Delicious and healthy vegan soup recipe? Dive into this hearty plant-based take on classic chicken noodle soup.

This hearty vegan bean soup tastes like it came from El Bulli. It has a crunchy picada on top and crusty bread to dip it in. This dish is great for a cozy meal on a cold day because it is full of protein, fiber, and tasty things.

Ingredients: 2 cups cooked beans any variety. 4 cups vegetable broth. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 teaspoon smoked paprika. 1 teaspoon cumin. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup crusty bread, cubed. 1 tablespoon parsley, chopped. 1 tablespoon almonds, chopped. 1 tablespoon hazelnuts, chopped. 1 tablespoon sunflower seeds. 1 tablespoon nutritional yeast.

Instructions: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook until softened, about 5 minutes. Stir in smoked paprika and cumin, cook for another minute. Add cooked beans and vegetable broth. Bring to a simmer and cook for 15-20 minutes. Meanwhile, in a separate pan, toast cubed bread until golden brown and crispy. In a small bowl, mix together parsley, almonds, hazelnuts, sunflower seeds, and nutritional yeast to make picada. Serve the soup hot, garnished with picada and crispy bread cubes on the side for dunking.

Prep Time: 15 minutes

Cook Time: 25 minutes

A comforting and creamy vegan version of classic tomato soup, perfect for chilly days.

Ingredients: 1 onion, diced. 2 cloves garlic, minced. 1 tbsp olive oil. 1 can 28 oz crushed tomatoes. 3 cups vegetable broth. 1 cup coconut milk. 2 tbsp nutritional yeast. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste. Fresh basil for garnish.

Instructions: Add the minced garlic and diced onion to a large pot. Add olive oil and cook until the onion turns clear. Vegetable broth, coconut milk, nutritional yeast, dried basil, and dried oregano should all be added to the pot. Once the mixture starts to boil, lower the heat and let it cook for 15 to 20 minutes. This will let the flavors blend. Blend the soup with an immersion blender until it is smooth and creamy. You could also put it in a blender in batches and blend it until it's smooth. Add pepper and salt to taste. Add fresh basil on top and serve hot. Enjoy your tasty vegan cream of tomato soup that you made yourself!

Prep Time: 15 minutes

Cook Time: 25 minutes

A creamy and comforting vegan soup with the warmth of turmeric and the sweetness of sweet potatoes, balanced with the richness of coconut milk.

Ingredients: 2 large sweet potatoes, peeled and diced. 1 can 400ml coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1 tbsp fresh ginger, grated. 1 tbsp turmeric powder. 4 cups vegetable broth. Salt and pepper, to taste. 2 tbsp olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. For about 5 minutes, or until the onions are clear, add the chopped onions. Cut up some garlic, grate some ginger, and add some turmeric powder. Go on and cook for two more minutes. Put in vegetable broth and diced sweet potatoes. Bring to a boil, then lower the heat and let it cook for about 15 to 20 minutes, until the sweet potatoes are soft. Take the pot off the heat and let it cool down a bit once the sweet potatoes are soft. Blend the soup until it's smooth with an immersion blender. Put the pot back on low heat and add the coconut milk. Add salt and pepper to taste. Simmer for five more minutes, or until everything is hot. If you want, you can serve it hot with a sprinkle of turmeric powder and fresh herbs on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the velvety richness of this vegan Creamy Baked Potato Soup, elevated with a secret ingredient blend for extra depth of flavor. Perfect for cozy nights in or entertaining guests.

Ingredients: 4 large russet potatoes, peeled and cubed. 1 onion, chopped. 4 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 2 tablespoons cornstarch. 1 tablespoon olive oil. Salt and pepper to taste. Secret ingredient blend 1/4 cup raw cashews, 2 tablespoons lemon juice, 1 tablespoon miso paste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put potato cubes on a baking sheet that has parchment paper on it. Add salt and pepper, along with the olive oil. Roast for 30 to 35 minutes, or until soft and golden. In a big pot, heat olive oil and add the onion and garlic. Cook until the onion is clear. Roast the potatoes and add them to the pot along with vegetable broth. Turn the heat down to low and cook for 10 minutes. Put the secret ingredient blend, nutritional yeast, cornstarch, and almond milk in a blender. Mix until it's smooth. The creamy mix should be added to the pot with the potatoes. After 5 minutes, stir the soup well and let it cook for another 5 minutes. Add salt and pepper to taste to make the food taste better. If you want, you can serve it hot and top it with fresh herbs.

Prep Time: 15 minutes

Cook Time: 45 minutes

This low-fat smoky broccoli potato soup is a comforting and flavorful vegan option. It's creamy, hearty, and packed with nutrients from the potatoes and broccoli. The addition of smoked paprika gives it a delicious smoky flavor without adding any extra fat.

Ingredients: 2 large potatoes, peeled and cubed. 1 head broccoli, chopped. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 cup unsweetened almond milk. 1 tablespoon smoked paprika. Salt and pepper to taste.

Instructions: Add the onion and garlic to a large pot and cook them until the onion is clear. Put in the broccoli, potatoes, and vegetable broth. Bring to a boil, then lower the heat and let it cook slowly until the vegetables are soft. Blend the soup until it's smooth with an immersion blender. Add the smoked paprika and almond milk and mix well. Add pepper and salt to taste. Simmer for five more minutes to heat everything up. If you want, you can sprinkle smoked paprika on top of the hot food before serving.

Prep Time: 10 minutes

Cook Time: 25 minutes