Are you looking for some delicious, healthy vegan fall soup recipes to warm your mind, body, and soul? I’ve got you covered with some of my best fall soups, delivered straight from my kitchen to yours.
Autumn has come. The weather gets cooler, the days get shorter, and the leaves turn from green to gold to scarlet. What better way to welcome the season than with a warm bowl of soup made with seasonal fall produce? A bubbling pot of cool-weather vegetables, including squash, root vegetables, leafy greens and bulbs, that will warm you from the inside out. Additionally, research shows that eating a bowl of soup is a great way to stay full and satisfied, keeping your calorie intake balanced throughout the day while replenishing essential nutrients needed to boost your immune system this time of year. So, with that in mind, I’m sharing a collection of my personal favorite fall soup recipes. Take advantage of the abundance of fall vegetables available right now and make one of my favorite delicious and nutritious plant-based fall soups today.
Eat well and live well,
Sharon
Top 10 Plant-Based Fall Soups
Spiced Deli Pumpkin Soup
In this soup, I paired tender ripe squash with warm, spicy Chinese five spice, a blend of star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds. You may not be familiar with this spice used in many traditional Chinese dishes, but it provides the perfect sweet and savory flavor to this fall soup recipe.
Easy Curried Leek and Vegetable Soup
Filled with veggies like leeks, carrots, celery and squash and paired with a delicious tomato curry vegetable soup, this 10-ingredient soup is based on fridge and pantry staples so it’s easy to make on busy nights . You can swap leeks for white, yellow, or red onions, and replace the squash with different vegetables, such as peas, spinach, or broccoli.
Quinoa Corn and Bean Chowder
I created this healthy, rustic chowder based on three plant-based staples of Peru: quinoa, corn, and beans. When you combine these three plants, you get a nutritional punch of protein, fiber, slow-digesting carbohydrates, minerals, vitamins, and phytochemicals. These ingredients are perfect for fall, too.
Easy Kabocha Pumpkin Miso Soup
This creamy soup is inspired by Japanese flavors including miso, ginger and tofu. It’s hearty and nutritious. I have to say it was delicious – even my son gave it a thumbs up! If you can’t find kabocha squash, feel free to swap it out for acorn, butternut, carnival, or charcuterie—any winter squash will work.
French Wild Rice and Vegetable Soup
Nothing calms the mind, body, and soul like a hearty vegetable soup. This French Wild Rice Soup is packed with French flavors, including the classic vegetable combination of mirepoix (carrots, onions, and celery), plus squash, tomatoes, leeks, wild rice, and French herbs.
Classic Vegan French Onion Soup
I like to serve this soup in a full pot at the table and let people dig in and refill their bowls as they please. I added a hearty salad to go with the meal (and a nice bottle of wine!). You can also prepare this soup individually in heatproof bowls, toasting the bread on top of each bowl to crusty perfection.
classic tomato soup
Packed with the rich flavor of tomatoes, this tomato soup is rich in fiber, vitamin C, and lycopene (an antioxidant compound with anti-cancer properties and heart-healthy activity). It’s a good idea to try to incorporate healthy tomatoes into your diet at least a few times a week. So, get out that stock pot and cook this recipe.
Instant Pot Vegetable Barley Soup
Use the Instant Pot to make a simple, healthy 8-ingredient soup in 30 minutes. This recipe for Instant Pot Vegetable Barley Soup calls for the trio of onions, carrots, and celery. Additionally, the soup contains mushrooms, barley, and seasonings, making it rich, comforting, and nutritious.
Fiesta Turmeric Pumpkin Soup
I love creamy pumpkin soups, like Fiesta Fresh Turmeric Pumpkin Soup. Sweet carnival squash pairs perfectly with warm, earthy, spicy turmeric root in this satisfying soup. The color of this soup is a wonderful ambery chartreuse, which depends somewhat on the color of your pumpkin. Every time I make this soup, the color is slightly different – that’s just the variety of pumpkins found in nature! Fresh turmeric also adds a really rich color to the soup.
Beet and Beet Leaf Borscht
Borscht is a humble Eastern European dish based on firm beets and cabbage. In my version, I added one of the most nutritious parts of beets—the greens—to add a hint of spicy green flavor. Packed with powerful phytochemicals, this purple-red soup is the perfect accompaniment to a grilled sandwich, veggie burger, or wrap. Take a lesson from this recipe – don’t throw away the beet greens! They provide a salty, bitter flavor and powerful nutrients to your meals.
For other plant-based fall soups, try more of my favorites:
Curried Yellow Lentil Stew
Roasted Butternut Squash and Hazelnut Soup
Vegan Tortilla Soup
Winter Melon Gluten Mushroom Soup
Curry Green Bean Vegetable Soup
Kabocha Pumpkin and Leek Soup with Pistachios