Plant-based soup recipes

Healthy eating has never been easier with these delicious, whole food plant-based recipes. These soups are all oil-free, vegan (no animal products) and support optimal nutrition.

Raw Emerald Kale Soup

By Helyn Dunn

Vegan Cream of Broccoli Soup

By Chef Katie Simmons

Cleansing Mung Bean Soup

By Marlene Watson-Tara

Hot & Sour Cabbage Soup

By Elle Ribera

50 minutes

Chunky Vegetable Soup

By Emma Strutt

25 minutes

Cream of Tomato Soup

By The China Study Family Cookbook

Souper Easy Split Pea Soup

By Kristie Middleton

1 hour 40 minutes

Sweet Potato and Black Bean Soup

By Mrs. Plant

Creamy Spinach & Potato Soup

By Kristine Sisask

Black Bean Soup with Sweet Potatoes

By Diane Smith

50 minutes

Curried Red Lentil & Sweet Potato Soup

By Jill Edwards, MS, CES

Pressure Cooker Split Pea Soup

By Helyn Dunn

45 minutes

Tomato Rasam

By Helyn Dunn

Roasted Pumpkin and Parsnip Soup

By Chef Katie Simmons

1 hour 10 minutes

Three Sisters Posole

By Felicia Cocotzin Ruiz

2 hours 45 minutes + soaking

Butternut Squash Soup With Lentils

By Nele Liivlaid

30 minutes

Easy Potato Soup

By Lindsay Bruggman

45 minutes

Cavolo Nero: Kale and White Bean Soup

By Chef Katie Simmons

Bean Stew With Parsnip Mash

By Chef Katie Simmons

2 hours

Creamy Potato Soup

By Catherine Worley

45 minutes

Squash & Chickpea Stew

By Nele Liivlaid

Lentil Stew With Braised Greens

By Chef Allen Campbell

Brown Lentil Stew With Corn and Green Peas

By Nele Liivlaid

30 minutes