Three Delicious Vegan Soup Recipes!

Most vegans will know how it can be quite difficult to find vegan canned soup or packaged dry soup at our local grocery stores that don't have any sort of meat or diary product in it. Even the vegetable soup usually will have beef or chicken broth in it! Thus it is often necessary to create our own vegan soups at home. Which is better for our bodies anyway, as it is more natural and we actually know what goes into our soups. Here's three delicious vegan soup recipes!

Vegan Chickpea Potato Curry Soup

2 tbsp olive oil
1 small onion, chopped
2 large potatoes, chopped
1 cup vegetable stock [double-check to make sure there is no beef or chicken broth found in the vegetable stock!]
2 tsp curry powder
½ tsp cumin
1/8 tsp black pepper
1 can chickpeas, drained
½ cup soymilk
1 cup spinach
salt to taste
cayenne pepper to taste

Heat oil in large pot and add potatoes and onion. Cook until onion becomes transparent. Add stock and spices and heat on medium until potatoes are cooked. Add chickpeas, soymilk, and spinach. Stir until well-heated. This vegan soup will have about three servings.

Vegan Split Pea Soup

1 ½ large onions, chopped.
1 large carrot, chopped
2 garlic cloves, minced
2 32 oz. vegetable broth
2 cups dried split peas
1 tsp of rosemary
salt and pepper to taste

In a cooking pot, saute the onions, garlic, and carrot until soft. Pour in the broth, rosemary, and peas. Bring to a boil, and then reduce heat to low. Cover and simmer for two hours. Return to stir every twenty minutes to ensure that the peas do not settle to the bottom and burn. Remove the pot lid after one hour and thirty minutes. Simmer until the consistency reaches your satisfaction. Season to taste. This vegan soup recipe serves three.

Vegan Cream of Broccoli Soup

1 medium sized onion, chopped
3 garlic cloves, finely chopped
2 tbsp flour
1 pound broccoli, chopped
½ cup olive oil
3 cups water
1 cup vegetable broth
1 cup soy creamer
salt and pepper to taste

In a large cooking pot, fry the chopped up onion in olive oil for fifteen minutes. Add the finely chopped garlic, stir, let sizzle for a minute, then add the flour. Stir. Add chopped broccoli, fry until the shade of the broccoli turns bright green and semi-soft. Add the water and vegetable stock, salt and pepper. Cover and simmer for thirty minutes. Make sure to stir every few minutes. Once done simmering, pour the soup into a blender. Blend until smooth. Add in the soy creamer. This vegan soup recipe serves about five to six.