six vegan soups

In the last shivering hours before October ends and we say hello to World Vegan Day and World Vegan Month, I give you six vegan soups that all will delight any tastebud.

Comfort food at its best and fairly easy to make, all of them. Not sharing any recipes in this post (put I’ll be happy to do so if anyone asks). And to be honest I mostly wing it when it comes to something as simple as a lovely soup. No specific measurements. Just focus on a few ingredients and spices.

The ’soup’ above is a wonderful, mild but flavourful red noodle curry with tofu. So satisfying, so delicious.

Here we have a hearty soup of ren lentils and carrots. Onion, garlic, coconut milk and just because I had them in the fridge airfryed already - tofu.

Sweet potatoe and carrot soup. And a little amount of red lentils, garlic, onion and vegan iFraiche. 

Potatoe leek soup. Garlic and iFraiche again.

Mushroom and leek soup, with some dairyfree cream added at the end before I mixed it.

And just in time for Halloween, pumpkin soup. Also added was oven roasted carrot, onion, garlic and a little red lentils for texture. A tin of coconut milk before blender.

Next plan is making some green soups. And possibly Ukranian borstj.

And one favourite of mine, root veggie soup (potato and carrot, onion, garlic) with vegan mince and strained tomatoes. So. very. good. So. very. moreish.

Hope this left you inspired to make a really great vegan soup and celebrate this fabulous month!

Do you have any favourite soup? Care to leave a comment about it?