Easy Vegan Vegetable Soup

Growing up, I always thought vegetable soup had to have beef broth – that’s just how my mom made it. Even after I started cooking for myself, I stuck to that same recipe. Then my neighbor brought over a bowl of her homemade vegan vegetable soup during a cold snap last winter, and I couldn’t believe how good it was.

Turns out, making a flavorful vegetable soup without any meat or dairy is actually pretty simple. You just need to know a few basic tricks about layering flavors and letting the vegetables do the heavy lifting. And the best part? It’s exactly what you need when you’re looking for something warm and comforting that won’t weigh you down.

What Kind of Potatoes Should I Use?

For a hearty vegetable soup, waxy potatoes like Yukon Gold or red potatoes are your best bet since they hold their shape well during cooking and won’t turn to mush in your soup. These varieties have a lower starch content than russet potatoes, which means they’ll stay intact even after simmering for a while. If you’re in a pinch, you can use russet potatoes, but be extra careful not to overcook them as they tend to break down more quickly. Just make sure to cut your potatoes into even-sized chunks (about 2 cm pieces as the recipe suggests) so they cook at the same rate.

Options for Substitutions

This soup is super adaptable and you can make several easy swaps depending on what you have in your kitchen:

• Olive oil: Besides vegetable stock, you can use any neutral-flavored oil like canola or sunflower oil. For a richer flavor, try coconut oil.
• Fresh herbs: While fresh herbs give the best flavor, you can use dried ones as noted in the recipe. If you’re out of rosemary or thyme, Italian seasoning works well too – use about 1.5 teaspoons total.
• Whole peeled tomatoes: Diced tomatoes work just fine here. You can also use crushed tomatoes, or 4 cups of fresh diced tomatoes when they’re in season.
• Savoy cabbage: Regular green cabbage, napa cabbage, or even kale make good substitutes. If using kale, add it later in the cooking process as it cooks faster than cabbage.
• Potatoes: Any potato variety works well – red, russet, or yellow. You could even swap in sweet potatoes for a different flavor, or use turnips for a lower-carb option.
• Smoked paprika: If you don’t have smoked paprika, regular paprika works too. Add a tiny drop of liquid smoke (about 1/8 teaspoon) if you want to get that smoky flavor back.

Watch Out for These Mistakes While Cooking

The biggest mistake when making vegetable soup is rushing the initial sautéing of onions and aromatics – taking your time (about 8-10 minutes) to properly soften the onions creates a crucial flavor foundation that makes your soup taste like it’s been simmering all day. Another common error is cutting vegetables in inconsistent sizes, which leads to uneven cooking – try to keep your potatoes and other vegetables in similar-sized chunks (about 2 cm) so they cook at the same rate. To avoid ending up with mushy vegetables, add them to the pot in order of cooking time – start with harder vegetables like carrots and potatoes, then add quicker-cooking ones like cabbage towards the end. For the best flavor development, remember to season your soup in layers rather than adding all the salt at once, and taste-test throughout the cooking process to adjust the seasonings as needed.

What to Serve With Vegetable Soup?

This hearty vegetable soup pairs perfectly with a thick slice of crusty whole grain bread or warm sourdough for soaking up all those tasty broth-y bits. If you’re looking to make it more filling, try serving it alongside a simple sandwich – I love hummus and cucumber on rye bread or a chickpea “tuna” salad sandwich. For extra protein without breaking the vegan theme, you can add a handful of roasted chickpeas on top of the soup, which adds a nice crunch too. You could also serve it with a light green salad dressed with lemon and olive oil to round out the meal.

Storage Instructions

Keep Fresh: This hearty soup tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more delicious than the last.

Freeze: This soup is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll stay good in the freezer for up to 3 months. Just leave a bit of space at the top of your container since the soup will expand when frozen.

Warm Up: When you’re ready to enjoy your frozen soup, thaw it overnight in the fridge. Then heat it up on the stovetop over medium heat, stirring occasionally. You might need to add a splash of water or vegetable broth if it’s too thick. Give it a quick taste and adjust the seasonings if needed.

Preparation Time	10-15 minutes
Cooking Time	60-75 minutes
Total Time	70-90 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 20-30 g
• Carbohydrates: 100-120 g

Ingredients

• 2 tablespoons extra virgin olive oil (or vegetable stock for a no-oil version, 30 ml)
• 1 large onion, minced
• 6 garlic cloves, minced
• 2 sprigs fresh rosemary, chopped, or 1 teaspoon dried
• Leaves from 4 thyme stems or 1/2 teaspoon dried thyme
• 2 celery stalks, coarsely chopped
• 2 carrots, coarsely chopped
• 1 1/2 teaspoons sweet smoked paprika
• 1 1/4 teaspoons salt, adjust as needed
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional), adjust to liking
• Two 14 oz cans whole peeled tomatoes (400 g each)
• 2 bay leaves (fresh if available)
• 500 g potatoes (17.5 oz, approximately 5 medium), cleaned and diced into roughly 2 cm pieces
• 250 g finely shredded savoy cabbage (8.75 oz, about half of a small cabbage)

Step 1: Sauté the Aromatics

Begin by heating up oil in a large, heavy-bottomed pot.

If you prefer to keep the soup oil-free, start by using veggie stock and add it in together with the diced onion.

Once the oil is hot, add the diced onion and sauté over medium-low heat until it becomes soft, about 5 minutes.

Next, add the garlic and herbs, continuing to sauté for another 2-3 minutes while stirring frequently until the garlic is fragrant.

Step 2: Add Vegetables and Seasonings

Add in the roughly chopped celery and carrot to the pot.

Continue sautéing for another 5-10 minutes, stirring frequently.

Stir in the smoked paprika, salt, pepper, and chili flakes, if you enjoy a bit of heat.

Step 3: Incorporate Tomatoes and Simmer

Add the plum tomatoes to the pot.

Squash them with a wooden spoon or a potato masher before adding water to avoid splashing.

Pour in 0.5 litres (2 cups) of water and add the bay leaves.

Cover the pot and allow it to simmer for about 45 minutes.

Stir every 15-20 minutes, ensuring nothing sticks to the bottom.

Once the tomatoes have broken down into a uniform and thick consistency, add another 250 ml (1 cup) of water if needed, cover, and continue simmering for an additional 15 minutes if necessary.

Step 4: Cook Potatoes and Cabbage

Increase the water by adding about 0.75 litres (3 cups) more and introduce the cubed potatoes.

Once the soup returns to a simmer, allow the potatoes to cook for about 10 minutes.

Next, add the finely shredded cabbage and allow the soup to simmer for an additional 5 minutes.

Check that the potatoes are fully cooked by piercing them with a skewer or sharp knife, and ensure the cabbage is no longer raw.

Step 5: Final Adjustments and Serving

Taste the soup and adjust the seasoning as needed.

If the tomatoes are too tangy, consider adding a touch of sugar (about ½ to 1 teaspoon).

For enhanced flavor, allow the soup to ‘cure’ overnight, although it’s not necessary.

If making the soup for multiple meals, note that the cabbage may absorb extra liquid; add more water when reheating to achieve your desired consistency.

Serve the soup in bowls, garnishing each with a dollop of vegan pesto to enhance flavor.