Let's make a yummy vegan vegetable soup! This tasty soup uses a wide range of vegetables and selected spices to create a nutritious and colourful light meal.

Celery, carrots, corn, peas, mushrooms, potato amd parsley in a rich broth.

Table of Contents

Ingredient tips
Step by step pictures
Substitutions and variations
Serving
Storage
More delicious vegetable recipes
📖 Recipe

You might think of vegetable soup as something not very exciting. I certainly used to. But this hearty soup goes will tickle your tastebuds and please the eye in a celebration of flavour and colour!

This vegan vegetable soup is absolutely loaded with eight kinds of vegetables, which makes it super nutritious. It is also satisfying and comforting thanks to a careful selection of aromatics and spices.

You can easily have this soup as a veggie-packed meal on its own or served with a slice of bread for lunch or supper.

We've put out a whole load of yummy vegan soup recipes recently. So if you're looking for more recipes like this, try our vegan potato soup, this vegan chicken noodle soup, or this hearty vegan lentil soup.

Ingredient tips

Here's everything you'll need to make this vegan soup recipe:

Vegetable soup ingredients: olive oil, onion, potato, carrot, mushrooms, celery, leek, garlic, ginger, lemon, vegetable broth, bay lead, salt, paprika, turmeric, pepper and tomato puree / paste.

Of course, you can vary the vegetables (see variations below!), depending on your preference and what the fridge can provide. But we like to always include onion, carrots, and celery.

Besides the veggies, what makes this soup great is the flavours from aromatics and spices. Fresh garlic and ginger are always a winner, and form a warming combination with turmeric and paprika spices. We recommend you do not skip these!

A bit of tomato paste adds richness and a tiny amount of lemon juice balances the overall flavour profile.

A bay leaf rounds it all off but is optional - this veggie soup tastes brilliant with and without it!

Step by step pictures

Here's a visual guide on how to make this easy vegetable soup recipe. For the full, adjustable and printable recipe, see the recipe card at the end of the post.

Step 1 - Heat olive oil in a stockpot on medium heat and saute the onions for 5 minutes.

Step 2 - Add carrot, leek, celery, and mushrooms, and cook on medium-high heat for 5 minutes.

Adding garlic and ginger to sauteed veggies in a pan.

Step 3 - Stir in garlic and ginger and saute for 1 minute until aromatic.

Adding spices to sauteed veggies in a pot.

Step 4 - Add salt and pepper, the spices and tomato puree and cook for another minute.

Pouring stock into a pan with veggies and bay leaf.

Step 5 - Add potatoes, vegetable stock, lemon juice, and bay leaf.

Adding vegetable stock, peas and sweetcorn to veggies in a pan.

Step 6 - Simmer for 10 minutes on low heat, then add the frozen veggies and simmer for another 5 minutes until potatoes are tender.

Substitutions and variations

It's easy to vary the veggies:

Try some courgette, bell peppers or butternut squash if you like, or change out the regular potatoes for sweet potatoes.
Cauliflower or broccoli florets would also go really well and can be added about 5 minutes before the end of the cooking time.
Beans are an easy way to add more protein to this great recipe. Small white beans or black beans would both work well. Green beans would also be a nice addition.
Try adding some chopped spinach, green kale or other leafy greens. Depending on how tough they are, these should go in with the frozen veg or just a minute before serving.

Use vegan chicken stock in place of the regular vegetable stock to add some extra depth of flavour.

If you like it spicy, add some chilli / red pepper flakes to the aromatics or cayenne pepper in with the spices.

Or why not try a curried vegetable soup with a teaspoon or two of curry powder in place of paprika?

Two bowld of mixed vegetable soup next to seeds crackers and parsley.

Serving

Fresh herbs are a lovely addition - parsley, cilantro/coriander or basil all add a refreshing garnish. If you have celery greens left, these also work well.

Crusty bread is a brilliant side to soak up all those yummy flavours in the vegetable broth.

Our homemade vegan crackers with rosemary also taste amazing with this soup.

For gluten-free side dish, try our Red Lentil Flatbreads.

A spoon scoops up some celery, carrot, corn a dn peas from a bowl of vegetable soup.

Storage

Store: Keep leftover vegetable soup in an airtight container in the fridge for up to 3 days.

Reheat: To reheat the soup, place in a stockpot or large saucepan over medium-high heat, bring up to a boil while stirring occasionally and simmer for a couple of minutes to allow the diced vegetables to heat through.

Individual portions can also be reheated in a microwave-safe bowl or container the microwave. Beginning with 1-minute intervals on full power with intermittent stirring, switch to 30-second intervals as the soup approaches the desired temperature.

Freeze: We don't recommend freezing this soup, as the texture of the vegetable becomes more mushy and less pleasant.

Veggies in a richly coloured broth on a brass spoon.

More delicious vegetable recipes

Try these other delicious recipes that use a range of different vegetables:

Vegan Stew (A comforting and cozy dish)

Puff Pastry Vegetable Tart (A really easy and versatile recipe)

Vegan Korma (A veggie packed curry with a mild creamy sauce)