Plantbased Soups
Plant-based soups are a delicious and nutritious way to incorporate a variety of vegetables, legumes, grains, and herbs into your diet.
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How to cook Plantbased Soups:

Plant-based soups are a delicious and nutritious way to incorporate a variety of vegetables, legumes, grains, and herbs into your diet. Here are three plant-based soup recipes that you can enjoy:
Lentil Vegetable Soup
Ingredients:
- 1 cup dried lentils (green or brown)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- Rinse the lentils under cold water and set them aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables soften.
- Add the minced garlic, cumin, and coriander to the pot and cook for another minute until fragrant.
- Add the lentils, diced tomatoes (with their juices), vegetable broth, and water to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for about 30-40 minutes until the lentils are tender.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Creamy Roasted Butternut Squash Soup
Ingredients:
- 1 medium-sized butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- Roasted pumpkin seeds for garnish (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it out on a baking sheet. Roast in the preheated oven for about 25-30 minutes until tender and slightly caramelized.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
- Add the roasted butternut squash, vegetable broth, coconut milk, ground cumin, and ground cinnamon to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with roasted pumpkin seeds if desired.
Chunky Minestrone Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked kidney beans
- 1 cup cooked small pasta (such as macaroni or small shells)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until the vegetables soften.
- Add the minced garlic and diced zucchini to the pot and cook for another minute.
- Stir in the diced tomatoes, vegetable broth, cooked kidney beans, dried oregano, and dried basil. Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes.
- Add the cooked pasta to the pot and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves if desired.
These plant-based soups are packed with flavors and nutrients, making them a satisfying choice for a wholesome meal. Feel free to customize the recipes by adding or substituting ingredients according to your preferences. Enjoy!
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