The Comfort of Vegetable Soup-Vegan

When the leaves start to turn golden and the air gets crisp, nothing feels more comforting than a big warm bowl of vegan vegetable soup. This timeless dish isn’t just about comfort—it’s about nourishment, health, and simplicity. Packed with colorful vegetables, healing herbs, and rich flavor, this easy vegan vegetable soup is one of the best vegetarian fall soups you can make in your own kitchen.

Whether you’re cooking for your family, meal-prepping for the week, or just want a hearty soup for fall, this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Easy Vegan Vegetable Soup

1. Plant-Based & Healthy – Loaded with whole-food ingredients and free of dairy, meat, and oil.

2. Budget-Friendly – Uses pantry staples and seasonal vegetables.

3. Customizable – Swap in your favorite veggies or beans for extra protein.

4. Perfect for Fall & Winter – A warm, cozy meal that keeps you satisfied.

5. Meal-Prep Friendly – Stores beautifully for lunches or quick dinners.

This is more than just a soup—it’s a nourishing bowl of comfort that feels like a hug on a chilly day.

Ingredients Breakdown: Building Flavor the Plant-Based Way

• Onions & Garlic – The aromatic base of any delicious soup.

• Carrots & Celery – Classic soup veggies that add natural sweetness.

• Potato & Zucchini – Creamy, hearty textures that bulk up the broth.

• Green Beans & Peas – Add a pop of color and freshness.

• Tomatoes – Create depth and tanginess.

• Leafy Greens – Kale or spinach add extra nutrients.

• Herbs & Spices – Thyme, oregano, and smoked paprika give that cozy fall flavor.

This symphony of vegetables makes this recipe one of the most flavorful vegetarian fall soups out there.

Health Benefits of Vegan Vegetable Soup

Beyond taste, this soup is a nutrient powerhouse:

• Boosts Immunity – Garlic, onions, and leafy greens strengthen your body’s defenses.

• Supports Heart Health – Fiber-rich vegetables help lower cholesterol naturally.

• Aids Digestion – Vegetables and herbs are gut-friendly and healing.

• Weight-Friendly – Low in calories but high in satisfaction.

• Packed with Antioxidants – Tomatoes, carrots, and greens fight free radicals.

That makes this the ideal soup for fall, when your body craves nourishment and warmth.

Variations & Add-Ins

• Protein Boost: Add chickpeas, lentils, or white beans.

• Grain Lovers: Stir in cooked quinoa, barley, or brown rice.

• Spice It Up: Add red pepper flakes or chili powder for heat.

• Creamy Version: Blend half the soup for a thicker texture.

Each variation keeps the recipe plant-based while tailoring it to your cravings.

Storage & Meal Prep Tips

• Refrigerator: Store in airtight containers for up to 5 days.

• Freezer: Freeze in single-serve portions for up to 3 months.

  VEGETABLE SOUP-VEGAN

  vicky schulte

  Why Vegan Vegetable Soup is the Perfect Soup for Fall

  Autumn is harvest season. Farmers’ markets are overflowing with root vegetables, hearty greens, and vibrant squash. Making a big pot of vegan vegetable soup isn’t just about feeding your body—it’s about connecting with the season.

  As the evenings grow longer and the temperatures drop, this warming dish provides comfort, wellness, and a reminder that the simplest meals are often the most healing.

  Print Recipe

  Prep Time 15 minutes mins

  Cook Time 35 minutes mins

  Servings 4

  Ingredients

    

  • 2 tbsp Vegetable broth (for sautéing)
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 2 stalks Celery, diced
  • 3 medium Carrots, sliced
  • 1 medium Zucchini, diced
  • 1 Large Potato, diced
  • 1 cup Green beans, trimmed and cut into 1 inch pieces
  • 1 can (14.5 oz) diced tomatoes (low sodium)
  • 6 cups Vegetable broth
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 2 ea Bay leaves
  • 1 1/2 cups Chopped Spinach or Kale
  • 1 cup Frozen peas
  • 1 tsp Pepper & Salt to taste
  • 1 bunch Chopped Parsley for garnish

  Instructions

   

  • Heat a large soup pot over medium heat. Add a splash of vegetable broth.
  • Sauté onion, garlic, carrots, and celery for about 5 minutes until softened.
    
  • Add zucchini, potato, and green beans. Stir to combine.
    
  • Stir in diced tomatoes, vegetable broth, thyme, oregano, smoked paprika, and bay leaves.
    
  • Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are tender.
  • Add kale and peas in the last 5 minutes of cooking.
    
  • Season with salt and black pepper to taste.
  • Remove bay leaves and garnish with fresh parsley or basil.

• Reheat: Warm gently on the stovetop or microwave with a splash of broth.

Perfect for busy weeks—this easy vegan vegetable soup actually tastes even better the next day!

Cozy Up with Vegan Vegetable Soup

When it comes to vegetarian fall soups, this one checks all the boxes: nourishing, hearty, budget-friendly, and deeply satisfying. With its medley of vegetables and aromatic herbs, this soup for fall is one you’ll return to again and again.

So grab your favorite soup pot, chop up some veggies, and let the aroma of this comforting dish fill your kitchen. It’s a delicious reminder that simple ingredients can create extraordinary meals.

Another Soup you may enjoy also is my: Heart Healthy Lentil & Quinoa Stew