Posts in category: Soups

Satisfy your cravings with this hearty yet low-calorie Mexican chickpea soup. Packed with wholesome ingredients, it’s perfect for budget-conscious and health-conscious foodies.

Are you on the lookout for a flavorful and hearty vegan soup that won’t break the bank or your calorie count? Look no further! Our Mexican-inspired chickpea Soup is the perfect addition to your recipe collection. This soup is not only a treat for your taste buds but also friendly to your wallet and waistline.

Why Mexican-Inspired Chickpea Soup?

1. Vegan Delight

This Mexican chickpea soup is entirely plant-based, making it an excellent choice for vegans and vegetarians. It’s a delicious way to incorporate more plant-based meals into your diet without sacrificing taste or nutrition.

2. Low-Calorie Goodness

If you’re watching your calorie intake, you’ll love this soup. It’s low in calories but high in flavor and nutrients, making it a fantastic option for those aiming for a balanced and healthy diet.

3. Budget-Friendly Eats

Eating on a budget? No problem! This recipe is designed to be cost-effective, using simple ingredients that won’t strain your wallet. It’s proof that delicious and nutritious meals can be affordable.

4. Hearty Vegetable Soup

Loaded with chickpeas, carrots, and corn, this soup is a hearty and filling option. It’s perfect for those moments when you need a satisfying meal that keeps you full and energized.

5. Mexican Flair

This soup is infused with Mexican-inspired flavors, including chili powder, coriander, and cumin. The result is a warm and comforting bowl that’s perfect for fall evenings or any time you’re craving a taste of Mexico.

Mexican Chickpea Soup

Hearty yet low-calorie vegan Mexican Chickpea Soup. Packed with wholesome ingredients, it's perfect for budget-conscious and health-conscious foodies.

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Course Soup

Cuisine Mexican

Servings 4 people

Ingredients

  

• 1/2 white onion
• 3-4 garlic cloves
• 1 carrot
• 1 tsp Chili powder adjust to your spice preference
• 1/2 tbsp Coriander powder
• 1 tbsp Ground cumin
• 2 tbsp tomato paste
• 1 vegetable cube
• 1 tomato chopped
• 1 400 g can tomato puree
• 1 400 g can water
• 1 cup cooked chickpeas about 200g
• 1/2 cup corn
• 2 tbsp Agave syrup
• 2 tbsp Apple cider vinegar

Instructions

 

• Start by finely chopping the onion and carrot, and mincing the garlic.
• In a large pot, add a splash of water and toss in the chopped onions and carrots. Sauté over medium-high heat for 3-5 minutes until they start to soften.
• Add the minced garlic and all those aromatic spices. Continue to sauté for a few more minutes until the spices blend wonderfully with the veggies.
• Now, throw in the chopped tomato, canned tomatoes, tomato paste, and the vegetable cube dissolved in water. Bring the soup to a boil, then cover and let it simmer for a cozy 15 minutes.
• After the 15 minutes, introduce the chickpeas, corn, agave syrup, and apple cider vinegar into the mix. Let the soup simmer for another 15 minutes over medium-high heat.
• Taste and add more salt, vinegar or syrup if needed.

Serve this delightful vegan soup in your favorite bowl and savor the heartwarming flavors. Share this budget-friendly, low-calorie, and vegan-friendly recipe with friends and family, and let them discover the joys of tasty vegan living.

Pair Mexican chickpea soup with:

Tortilla Chips:

The crunch of tortilla chips perfectly complements the rich and comforting soup. Dip or crumble them into your bowl for an extra layer of texture and flavor.

Wholefood Bread:

A slice of hearty wholefood bread is an excellent choice for soaking up every last drop of this delicious soup. It’s the ultimate comfort food combination.

Fresh Coriander:

For a burst of fresh, vibrant flavor, top your soup with a handful of chopped fresh coriander. Its citrusy, herbaceous notes will take your soup to the next level.

The delicious and healthy vegan recipe for roasted tomato soup. After trying this amazing soup you never want to use canned tomatoes anymore 🙂 Non-dairy but super creamy! Roasting tomatoes helps them taste sweeter and slightly caramelized giving them an intensely deep and rich flavor. And adding cashews to the soup makes it even more filling. This tomato soup is so tasty that even my picky daughter, who never eats tomatoes, loves it!

Did you know that cooked tomatoes are healthier than raw ones?

Tomatoes are a great source of lycopene, a plant chemical that is an excellent antioxidant. Lycopene increases when tomatoes are cooked as compared to raw ones.

If you want to make creamy tomato soup without nuts, I recommend using 1/2-1 cup of coconut milk instead.

You can also easily turn this to a vegan Tomato Basil soup. Just add about 1/2 cup of fresh basil leaves to the blender and blend along with the rest of the soup ingredients.

Roasted Tomato Soup

The delicious and healthy vegan recipe for roasted tomato soup. After trying this amazing soup you never want to use canned tomatoes anymore 🙂 Non-dairy but super creamy! Roasting tomatoes helps them taste sweeter and slightly caramelized giving them an intensely deep and rich flavor. And adding cashews to the soup makes it even more filling. This tomato soup is so tasty that even my picky daughter, who never eats tomatoes, loves it!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Soup

Servings 2 servings

Ingredients

  

• First to prepare tomatoes:
• 700 g 5-7 tomatoes
• 1 red onion
• 3 garlic cloves
• 1/2 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil
• Rest of the ingredients for the soup :
• 1 cup water
• 1 tsp dried basil or a small handful of fresh leaves
• 1 tbsp tomato puree
• 1 vegetable bouillon cube
• 1/4 cup raw cashews optional, but it makes this soup so creamy

Instructions

 

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tomatoes and onion to 4 pieces each and spread onto the baking sheet. Drizzle olive oil over the mixture and season with sugar, salt and pepper.
• Roast in a preheated oven for 30 minutes.
• Move the roasted tomatoes and onion to a large pot and add the rest of the ingredients. Let them simmer for 15 minutes.
• Blend with a hand blender until smooth.
• If you want to have very smooth tomato soup, pour the mixture through a strainer.
• ( Don't throw away the leftovers, they make for a tasty tomato dip for bread or veggies. )
• Serve hot with bread.

This tasty vegan celery soup gets its creaminess from coconut milk. It’s a healthy and filling lunch or supper. With just a few ingredients it’s also quick and easy to make.

Celery is rich in vitamins and minerals and has a slow, steady effect on your blood sugar.

Creamy Celery Soup

This tasty vegan celery soup gets its creaminess from coconut milk. It's a healthy and filling lunch or supper. With just a few ingredients it's also quick and easy to make.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Soup

Servings 2 servings

Ingredients

  

• 500 g celery
• 1 onion
• 2 garlic cloves
• 1 cup vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Instructions

 

• Clean and cut the celery into 1-inch pieces.
• Peel and slice the onion and garlic cloves roughly.
• Heat the vegetable broth and coconut milk in a pan and add celery, onion and garlic cloves. Let them simmer on medium heat for 10-15 minutes
• Blend until smooth.
• Season with salt and pepper.
• Serve with croutons or crusty bread.

This easy recipe for vegan cauliflower soup is very creamy and “cheesy”, full of flavor and so simple to make!

I love making soups both winter and summer. They are so easy to make and very budget-friendly 😉

The nutritional yeast is optional in this soup recipe, but it gives a delicious cheesy flavor. And it is full of vitamins and minerals. To make this cauliflower soup more filling and creamy I used cashew nuts. If you don’t have them or want to make nut-free soup, I recommend adding either vegan cream or coconut cream instead. Or tofu works well also!

Tip! If you want to make this soup for picky kids or someone who doesn’t fancy cauliflower too much, you can add peanut butter in it. It covers the regular taste of cauliflower making this soup recipe like “peanut butter soup”, and kids will love it 😉

Creamy Cauliflower Soup

This easy recipe for vegan cauliflower soup is very creamy and "cheesy", full of flavor and so simple to make!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Soup

Ingredients

  

• 500 g cauliflower half of one large cauliflower
• 1 onion
• 4 garlic cloves
• 1/2 cup cashew nuts about 80 g
• 4 cups vegetable broth
• 3 tbsp nutritional yeast
• salt and pepper to taste
• a pinch of cayenne pepper optional, only if you like it a bit spicy! If not, skip this one.

Instructions

 

• Chop the cauliflower, onion, and garlic roughly.
• Heat the vegetable broth in a pot and add veggies and cashew nuts.
• Cook on medium-high heat for about 10 minutes ( or until cauliflower is fork-tender ).
• Use a hand blender ( or another blender ) to make this a smooth soup.
• Add nutritional yeast and spices of your choice ( no need to add salt if you had some in the broth and cayenne is just optional - skip it if you don't like spicy soups ).
• Let the soup simmer on low heat for another 5 minutes and serve.

Delicious and tasty vegan Moroccan lentil soup recipe with red lentils, vegetables, and potatoes. Full of flavors with rich spices that make this as a perfect comforting soup recipe. It’s an easy soup to make in just one pot. It’s also freezer-friendly, and meal prep-friendly as it keeps well in a fridge for at least 3-4 days. Maybe longer but I bet you will eat it before 😉

Simple and healthy vegan moroccan soup is perfect for everyone who loves spices but don’t like food to be too hot. You can always add chili to this soup recipe if you like more spicy but flavors are so tasty you really don’t need to! This is a vegan soup recipe that all non-vegans will love too!

Moroccan Lentil Soup

Delicious and Tasty Vegan Moroccan lentil soup recipe with red lentils, vegetables, and potato. Full of flavors with rich spices that make this a perfect comforting soup recipe.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Soup

Ingredients

  

• 1 tbsp olive oil optional
• 1/2 red onion
• 1 carrot
• 1 white potato
• 2 garlic cloves
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp ground ginger
• 2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1/2 cup dry red lentils
• 400 g canned diced tomatoes
• 3 cups vegetable broth
• fresh parsley or coriander for garnishing optional

Instructions

 

• Cut vegetables into small same-size pieces.
• Heat the oil in a large pot. ( for oil-free version just use a splash of water instead ). Add chopped onions, celery, and carrot, and saute in medium-high heat for 3-5 minutes until everything softens slightly.
• Season with the spices, salt, and pepper and cook for another few minutes so that spices combine well with vegetables.
• Add canned tomatoes, vegetable broth, and minced garlic. Bring the soup to a boil, cover and reduce to simmer for 15 minutes.
• After 15 minutes add chopped potatoes. ( I recommend adding potatoes later as it cooks so much faster than lentils and carrots and otherwise comes too soft and mushy ).
• Let the soup simmer for another 15 minutes in medium-high heat.
• For optional garnishes, add some fresh parsley or fresh coriander on top.

Warm Up with a Hearty Vegan Chicken Noodle Soup.

Craving a comforting bowl of vegan goodness? Try this Vegan Chicken Noodle Soup, a simple, healthy recipe that’ll warm you up on cold days. Get creative with your veggie choices and discover the magic of tofu as a chicken substitute.

If you’re on the lookout for a warm, nourishing bowl of vegan goodness, you’ve come to the right place. Tasty Vegan Chicken Noodle Soup is a simple, healthy, and hearty recipe that’s perfect for those chilly days when you need a bowl of comfort and warmth.

To make this like a vegan “chicken noodle soup” I used freezed tofu for chicken substitute. Freezing firm tofu makes the texture look like chicken chunks. Place tofu in the freezer for at least 3 hours. I always have some in my freezer, you can’t just put the package of tofu right into the freezer when coming from a store. When you want to use it, just unwrap the tofu and let it defrost. Squeeze out excess water and use your hands to crumble it to “chicken bites”.

Vegan Chicken Noodle Soup

This a simple, healthy vegan chicken noodle soup recipe to warm you up in cold days. Feel free to modify this soup with any veggies you have.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Soup

Ingredients

  

• 4 cups vegetable broth
• 1 cup macaroni
• 2 medium-size carrots
• 2 celery stalks
• 1 yellow onion
• 2 garlic cloves
• 250 g tofu
• 1 tsp curry powder
• salt and pepper to taste
• 2 tbsp olive oil

Instructions

 

• To prepare you tofu chicken you need to have frozen tofu in your in the freezer. ( you can use tofu from the fridge but then the texture is not the same ).
• Thaw the tofu and press as much water out as possible. Using your hands, tear tofu to bite-size chunks.
• Heat a frying pan over medium-high heat and add tofu chunks on a dry pan. Stir until all water is out and tofu looks dry.
• Add curry powder and season with salt and pepper. Mix gently so that spices go all over tofu.
• Add olive oil and fry the chunks for a minute or two. Set aside.
• Prepare the soup
• Chop the carrots, celery and onion in smaller pieces ( I like them similar size as macaroni ).
• Heat olive oil in a large pot over medium-high heat. Saute the veggies for 5 minutes.
• Add minced garlic and vegetable broth and bring it to boil.
• Stir in macaroni and cook for 10 minutes or until macaroni is tender.
• Add tofu chunks into a soup and mix gently. Serve hot.