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Light and Lively Spring Soups

Vegan Cream of Asparagus Soup

Vegan cream of asparagus soup

This gorgeous vegan cream of asparagus soup is a nice introduction to meals as a first course, since it’s nice and light. It used to be that asparagus was primarily available in spring (and that’s still when it’s best and less expensive), but now that it’s become more year-round, you can enjoy this soup nearly any time of year. Serve with a crusty whole-grain bread, if you’d like.
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Spring Sweet Fresh Pea Soup

Fresh pea soup

Sweet fresh peas, leeks, and leafy greens come together in this lavish green pea soup. This spring sweet pea soup can be made in a blink of an eye with readily available seasonal ingredients. Your palate will enjoy the tenderness of the peas and sweet potatoes, followed by the lingering aroma of garlic and leek sautéed in basil infused oil. Serve with an array of colorful raw vegetables for a healthy meal. If you’re feeling ambitious, make gluten-free Spicy Cilantro Crackers to accompany the soup. Recipe and photo contributed by Melissa Bridge from Healthy Life Rhythm. Continue Reading…

5 Spring Vegan Soup Recipes

Spring and summer are headed our way. While that may mean fun in the sun and a great reason to boost those mood-elevating vitamin D levels, it can also be a time for heartache. Heartache because soup season is over. Or is it? We’ve rounded up some spring seasonal vegan soup recipes that use spring veggies and herbs to create a lighter taste that works great in the warmer months. Check out these spring vegan soup recipes to change up your soup game and continuing making this lovely, versatile dish. Continue Reading…

Okra-Rice Soup

Okra rice soup

A true Southern classic, this okra and rice soup was as commonplace in the nineteenth century as it is unusual today. Despite the “throw-everything-into-the-pot” simplicity of the recipe, the result is a wonderfully complex blend of flavors and textures—thanks mainly to the unique character of okra. This thick soup is closely related to a Creole gumbo. Photos by Hannah Kaminsky. Continue Reading…

Spanish Vegetable Stew

Spanish vegetable stew

This classic Spanish vegetable stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned or frozen variety simplifies the process.

Though it’s a stew, it’s nice and light, and with plenty of fresh asparagus, this is a great dish for a cool spring evening. A great companion to this is Chickpea Salad with Roasted Peppers, Tomatoes, and Basil, and fresh whole-grain bread. Adapted from Vegan Soups and Hearty Stews for All Seasons; photo by Michael Polito. Continue Reading…

Lemony Leek and Mushroom Soup

Lemony Leek and Mushroom Soup

Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. If you’d like to make this more of a main dish soup, add some chickpeas or white beans, as the variation suggests. Photos by Hannah Kaminsky.

Lemony Leek and Mushroom Soup
Recipe type: Soup
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and lightest green parts only, chopped and well rinsed
  • 32-ounce carton vegetable broth
  • 2 medium turnips, peeled and cut into ½-inch dice
  • 2 bay leaves
  • 1 pound very ripe, juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
  • 8 to 10 ounces baby bella (cremini) mushrooms, stemmed and sliced
  • 2 to 4 ounces fresh shiitake mushrooms, stemmed and sliced
  • Juice of ½ lemon, or more to taste
  • Salt and freshly ground pepper to taste
  • 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
  • ¼ cup minced fresh parsley
  • 2 to 3 tablespoons minced fresh dill
  1. Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
  2. Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
  3. After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
  4. Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
  5. Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.


Variation: To make the soup a bit more substantial, add a 15-to 16-ounce can (or about 1 1/2 cups cooked) chickpeas or white beans.

Nutrition information
Per serving: Calories: 111; Total fat: 2g;  Protein: 2g;  Carbs: 18g;  Sodium: 53mg

Lemony Leek and Mushroom Soup recipe

Lemony Leek and Mushroom Soup

Mixed Mushrooms Soup with Bok Choy

Mixed mushrooms and bok choy soup recipe

Aromatic and broth, this mushroom-filled, Asian-flavored soup can be enjoyed any time of the year when you can find good bok choy. Generally, bok choy is a spring vegetable, but in some areas the season is extended. This is an excellent way to whet the appetite for a vegetable stir-fry or a simple tofu dish. It’s best served the moment it comes off the heat. Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen