Vegetarian Soup Recipes

Nutritious and healthy, vegetarian soups make a perfect inclusion into any cuisines across the globe. Be it light starters, yummy snacks, heavy lunch, or soothing dinner, soups are savored and relished during any course of the meal and at any time of the day. That’s not all! They make a delicious and appetizing feast for summers, winters, and monsoons. And you can easily disguise the vegetables that go into their preparation for kids who find ways to escape vegetables. All you need to do is put them into a blender and liquefy into a smooth and easy-flowing soup. And if you’re dead hungry with no time to prepare a meal, simply throw in some veggies and blend them into a tasty, healthy, and filling soup. To make things easier for you, here’s presenting you some quick and easy recipes to prepare a vegetarian soup. Check them out!

Easy Vegetarian Soup Recipes

Hot and Sour Soup

Ingredients

1 ltr Water and Vegetable Stock
4 tbsp light Soy Sauce
½ box Mushrooms (chopped or thinly sliced)
1 tsp Sriracha Sauce
1 packet Ramen Noodles (oriental flavored)
2 tbsp White Vinegar
2 tsp Cornstarch (mixed with water to thicken soup)
1 Egg (whisked)
4 Spring Onions (chopped)
Handful Bean Sprouts
1 cup cubed Tofu

Instructions

Combine water, soy sauce, mushrooms, Sriracha sauce, noodles, vinegar, and bean sprouts in a large stockpot. Boil the mixture.
Add in tofu and diluted cornstarch. Mix well.
On boiling, add egg, stirring gradually.
Remove from heat and stir in spring onions.
Ladle into soup bowls and serve.

Healthy Celery Soup

Ingredients

300 ml semi-skimmed Milk
1 tbsp Olive Oil
1 Onion (finely chopped)
1 head of Celery (finely sliced)
1 sprig fresh Thyme
600 ml Vegetable Stock
Salt and Pepper (to taste)
Chopped fresh Parsley/Celery Leaves (to serve)

Instructions

Place oil in a large saucepan.
Heat it and add in celery and onion. Stir and cook on high flame for about 2 minutes.
Reduce the heat and simmer till the celery and onions turn soft.
Mix in thyme and vegetable stock.
Flavor with salt and pepper. Boil the mixture for another 15 minutes.
Puree the soup in a blender and put it back for cooking.
Stir in milk and boil for an additional 5 minutes.
Garnish with chopped parsley/celery and serve.

Middle Eastern Mint Yogurt Soup

Ingredients

2 medium Kirby Cucumbers
2 cloves crushed Garlic
1/3 cup fresh chopped Mint
2 cups low-fat plain Yogurt
¾ cup cold Water
½ tsp Salt

Instructions

Chop cucumbers into ½ inch cubes. You can either peel the skin or leave it on.
Combine all the ingredients together in a serving bowl.
Mix well and serve chilled.

Creamy Carrot Coconut Soup

Ingredients

2-3 large Carrots (chopped small)
1 Onion (finely chopped)
1 tsp fresh Ginger (minced)
1½ tsp Curry Powder
1¾ cup Vegetable Broth
1 (14 ounce) can Coconut Milk
Sea Salt (to taste)

Instructions

In a large saucepan, mix together carrots, onion, ginger, curry powder, and vegetable broth. Simmer for 20-25 minutes till the carrots turn soft.
Remove from heat and cool the mixture slightly. Thereafter, puree in a blender in batches.
Put it back to cook and pour in coconut milk. Stir.
Season with sea salt.
Serve hot or chill until cool.

Finding a good and tasty vegetarian soup is challenging. Hope these quick and easy recipes become one of your favorites. Happy sipping and souping!

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