This Vegan Vegetable Soup proves that plant-based eating can be deeply satisfying. Loaded with colorful vegetables, creamy white beans, and fresh kale, it's a bowl of pure nourishment. Nutritional yeast adds that savory depth you might miss from cheese. It's the kind of soup that makes you feel good from the inside out.
Why This Recipe Works
Great vegan soup is about building flavor without relying on animal products. Sautéing aromatics in good olive oil creates the foundation. Tomatoes add acidity and umami. White beans contribute protein and creaminess. Nutritional yeast—the secret weapon of vegan cooking—adds a subtle cheesy depth.
The Vegan Pantry
Stocking a vegan pantry makes plant-based cooking easy. Canned beans, diced tomatoes, and vegetable broth are essentials. Nutritional yeast keeps for months and adds flavor to everything. Good olive oil is worth the investment. Fresh vegetables change with the seasons.
Step-by-Step Guide
Build flavor from the bottom up. Sauté onion until golden, then add garlic. Harder vegetables go in first—carrots, celery, potatoes need more time. Zucchini cooks quickly and goes in with the liquid.
Add kale at the very end. It only needs a few minutes to wilt and turn bright green. Overcooked kale becomes bitter and army-green. The nutritional yeast goes in off the heat to preserve its B vitamins.
Serving Suggestions
Serve with crusty bread for a complete meal. A drizzle of olive oil adds richness. For extra protein, top with roasted chickpeas. Hot sauce or a squeeze of lemon brightens everything. This soup is perfect for batch cooking and meal prep.
Variations to Try
- Creamy: Blend half the soup for a creamier texture
- With pasta: Add small pasta shapes in the last 10 minutes
- Spicy: Add red pepper flakes or diced jalapeño
- Protein boost: Add cubed firm tofu or tempeh
Vegan Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add vegetables. Add carrots, celery, potatoes, and zucchini. Cook for 5 minutes, stirring occasionally.
- Simmer. Add tomatoes, beans, broth, Italian seasoning, and bay leaf. Bring to a boil, then reduce heat and simmer 15 minutes.
- Add greens. Add kale and cook 5 more minutes until wilted. Remove bay leaf and stir in nutritional yeast.
- Serve. Season with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Recipe Notes
- Check your broth label to ensure it's vegan
- Add nutritional yeast off the heat to preserve nutrients
- This soup freezes beautifully for up to 3 months
Frequently Asked Questions
What makes soup truly vegan?
Vegan soup uses no animal products—no meat, dairy, eggs, or honey. Check your vegetable broth, as some contain chicken or beef. Use certified vegan broth or make your own from vegetables.
What is nutritional yeast?
Nutritional yeast is a deactivated yeast that adds a savory, slightly cheesy flavor to vegan dishes. It's rich in B vitamins and adds depth to soups without any dairy. Find it in the health food section.
How do I add protein to vegan soup?
White beans, chickpeas, lentils, and tofu all add protein. This recipe uses white beans for 6g protein per serving. Quinoa cooked in the soup adds complete protein.
Can I meal prep this soup?
This soup is perfect for meal prep. It keeps refrigerated for 5 days and freezes for 3 months. The flavors actually improve overnight as they meld together.
How do I make it more filling?
Add more beans, stir in cooked quinoa or pasta, or serve with crusty bread. Blending part of the soup creates a creamier, more satisfying texture without adding fat.