Vegetarian Soup

Vegetable Soup Times 10!

Vegetarian Soup has been around for centuries. Nothing beats the warmth and taste of a hot bowl of soup. However, there are still millions of people who have never tried vegetarian soup.

On this page, I have laid out for you several of the tastiest ones that you will find in any vegetarian recipes book. If you have a favorite or two and would like to publish it here, please scroll down to the bottom of the page, type in your recipe and hit submit. Now grab a spoon and let’s go!


Split Pea and Courgette Soup

Catagory: Vegetarian Soup

175 g/6 oz/1 7/8 cups yellow split Peas1 medium Onion, finely chopped5 ml/ I tsp sunflower oil2 medium Courgettes, finely diced900 ml/ 1 1/2 pints/ 3 3/4 cups Vegetable stock2.5 ml/1/2 tsp ground Turmericsalt and freshly ground black peppercrusty bread, to serve

1-Place the split peas in a bowl, cover with cold water and leave to soak for several hours or overnight. Drain, rinse in cold water and drain again.

2-Cook the onion in the oil in a covered pan, shaking occasionally, until soft. Reserve a handful of diced courgettes to use later.

3-Add the remaining courgettes to the pan. Cook for 2-3 minutes. Add the stock and turmeric and bring to the boil. Reduce the heat, cover and simmer for 30-40 minutes. Season.

4-When the soup is almost ready, bring a large saucepan of water to the boil, add the reserved diced courgettes and cook for 1 minute. Drain and add to the soup.

Serve hot with warm crusty bread.

Serves 4



Catagory: Vegetarian Soup

450 g/l lb carrots, preferably young and tender15 ml/1 tbsp Sunflower oil40 g/ 1 1/2 oz/3 tbsp Butter1 Onion, chopped1 stick celery, plus 2-3 pale leafy celery tops2 small potatoes, peeled1 litre/ 1 1/4 pints/4 cups Vegetable stock10-15 ml/2-3 tsp ground Coriander15 ml/ 1 tbsp chopped fresh coriander200 mi/7 fl oz/7/8 cup MilkSalt and freshly ground black pepper

1-Trim and peel the carrots and cut into chunks. Heat the oil and 25 g/ 1 oz/2 tbsp butter in a large flameproof casserole or heavy-based saucepan and fry the onion over a gentle heat for 3-4 minutes, until slightly softened.

2-Slice the celery and chop the potatoes. Add them to the onion in the pan, cook for a few minutes and then add the carrots Fry over a gentle heat for 3-4 minutes, stirring, and then cover.

3-Reduce the heat even further and sweat for about 10 minutes. Shake the pan or stir occasionally so the vegetables do not stick to the base.

4-Add the stock and bring to the boil. Half cover the pan and simmer for a further 8-10 minutes until the carrots and potatoes are tender.

5-Remove 6-8 tiny celery leaves for garnish and finely chop the remaining celery tops (about 15ml/ I tbsp once chopped). Melt the remaining butter in a small saucepan and fry the ground coriander for about I minute, stirring constantly.

6-Reduce the heat and add the chopped celery tops and fresh coriander and fry for about Iminute. Set aside.

7-Process the soup in a food processor or blender and pour into a clean saucepan. Stir in the milk and coriander mixture. Season, heat gently, taste and adjust seasoning. Serve garnished with the reserved celery leaves.

COOKING TIPFor a more piquant flavour, add a little Lemon juice just before serving


Fresh Pea Soup

Catagory: Vegetarian Soup

25 g/l oz/2 tbsp Butter2 or 3 Shallots, finely chopped400 g/14 oz/3 cups shelled fresh peas (from about 1.3 kg/3 lb garden peas) or thawed frozen peas45-60 ml/3-4 tbsp whipping cream (optional)salt and freshly ground black pepper croutons, to garnish

1-Melt the butter in a heavy saucepan or flameproof casserole. Add the shallots and cook for about 3 minutes, stirring occasionally.

2-Add 500 ml/16 fl oz/2 cups water and the peas, and season with salt and pepper

3-Cover and simmer for 12 minutes for young or frozen peas and up to 18 minutes for large or older peas, stirring occasionally.

4-When the peas are tender, ladle them into a food processor or blender with a little of the cooking liquid and process until smooth.

5-Strain the soup into the saucepan or casserole, stir in the cream, if using, and heat through without boiling. Season with salt and pepper and serve hot when the peas are tender, ladle garnishedwith croutons.

**This soup is known in France as Potage Saint-Germain, a name which comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available,use frozen peas, but thaw and rinse them before use.


Parsnip & Carrot Soup

Catagory: Vegetarian Soup

2 parsnips peeled and sliced*4 medium carrots peeled and sliced1 1/4 cups vegetable broth2 1/2 cups rice dream or soy milksalt and pepper to tastepinch of nutmeg

Cook parsnips and carrots in the broth for about 15 mins: Place in a blender or processor and puree until smooth. Return to saucepan, add milk, and season with salt, pepper and nutmet. Reheat gently. This soup freezes well and will keep for up to 3months.


Dave’s Vegan Chili

Catagory: Vegetarian Soup

This is a crock pot recipe so you can let it cook all day and it is awesome when you are ready to eat!

Package black Beans vegetable cube1 can diced tomoatoes1 can whole tomatoes1 large onionfirm tofu3 TBSP chili powder (or to taste)1 tsp cayanne 1 tsp salt1 tsp pepper2 TBSP olive oil

1.If you are using uncooked beans, put them in the crock pot with some water and a vegetable cube and let cook for a couple hours to soften up.

2. drain the bean when soft enough and add both cans of tomatoes, spices, onion, and crumbled firm tofu.

3. Let cook for another 2-3 hours or longer. Season to taste and serve on brown rice.

Makes lots of leftovers so freeze extra for other yummy dinners.


Easy Peasy Pumpkin Soup

Catagory: Vegetarian Soup

1 sugar pumpkin (about 5 pounds)Water (for blending)1 or 2 Vegie CubesPepper (to taste)Cumin (to taste)Ginger (to taste)

Split your pumpkin (carefully! as they are hard to cut open) and grill in the oven for about 45 minutes at about 350 Celcius or until totally soft and the skin peels off.

Blend Pumpkin in food processer with enough water to make it a soup. Add a couple of vegie cubes to taste and spices to taste.

Once blended, put in pot and heat up again. Grab a spoon and enjoy this lovely warming soup. :p

It is really filling and tastes great! You can even add some cream if you like or some chopped mint on top. Yummy!!


Lemon Soup with Garbanzo Beans

Catagory: Vegetarian Soup

6 cups vegetable broth1 15-16 oz can garbanzo beans — rinsed and drained6 garlic cloves — chopped1 1/2 tsp ground turmeric1/8 tsp cumin seeds2 large eggs1/4 cup fresh lemon juicePinch cayenne pepper2 tbs chopped fresh mint

Combine broth, beans, garlic, turmeric and cumin inlarge saucepan, bring to a boil. Reduce heat andsimmer 15 minutes. Whisk eggs and lemon juice untilwell-blended.

Gradually whisk 2 cups soup into egg mixture. Returnto saucepan. Stir over medium-low heat until heatedthrough, about 5 minutes. (Do not boil.) Add cayenne.Season with salt. Ladle into bowls, sprinkle withmint.


Garlic, Chick-pea and Spinach Soup

Catagory: Vegetarian Soup

30ml/2 TB olive oil4 garlic cloves, crushed ( really think I must have use about 8cloves)1 onion roughly chopped10ml / 2 tsp ground cumin10ml / 2 tsp ground corriander1.2 litres / 2 pints/ 5 cups vegetable stock 350 g / 12 oz/ peeled potatoes chopped425 g/ 15 oz canned chick peas drained (I used 2 cans cause we likechick peas)15 ml/ 1 TB cornflour (I used cornstarch)150 ml / 1/4 pint / 2/3 cup double cream (I omitted this, it wasn’treally necessary in my opinion)30 ml / 2 TB light tahini paste200 / 7 oz spinach shreddeddash of cayenne pepperdash or two of salt and pepper

Saute onion and garlic in olive oil, adding a splash or two of waterto keep the garlic from getting scorched. Cook with a little wateruntil all is tender. Stir in cumin and coriander. Add stock,potatoes and chickpeas. Simmer for about 15 minutes. Stircornflour in a little water and slowly add to hot soup, stirring soit won’t clump up. Add tahini and seasonings. Stir in the spinachand bring to a bo8il for a couple min. Serve.


Italian Bean Soup (Zuppa di Cannellini)

Catagory: Vegetarian Soup

1/2 cup (125 ml) extra-virgin olive oil2-4 cloves garlic, finely chopped2 Tbs (30 ml) chopped parsley2 cans (15 oz, 425 g each) cannellini, white kidney,or other white beans, drained1 cup (250 ml) vegetable stockSalt and freshly ground pepper to tasteToasted slices of Italian bread

Heat the oil in a large pot over moderate heat and saute the garlicuntil light golden brown. Add the parsley and stir. Add the beans,stock, salt, and pepper and bring to a simmer. Puree about 1/2 cup(125 ml) of the beans in a food processor or by pressing them througha fine sieve and stir into the soup. Serve over toasted bread.Serves 4 to 6.


Chef Teri’s Grilled Red Onion and Zucchini Soup

Catagory: Vegetarian Soup

1-2 red onions, cut into half inch rings1-2 zucchini, cut into half, lengthwise 1-2 litres Imagine Organic Vegetable Broth2 tsp fresh thymeFreshly chopped ParsleySea salt and pepper, TTVegetable Spray-Spectrum Organic Olive Oil Spray

Pre-heat Grill (you can roast vegetables @ 375*) to high. Spray grill and place vegetables on it. Grill until veggies are brown but not over cooked. Chop into bite size pieces. Place veggies in a soup pot and add broth. Bring to a boil and add thyme and parsley. Simmer until service.


You may also want to try:

Vegetarian Casserole

Vegetarian Pizza

Joel Dreher MS EdS
Latest posts by Joel Dreher MS EdS (see all)


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