Healthy Vegan Vegetable Soup

This warming vegetable barley soup uses easy-to-find produce and frozen veggies, making prep simple and easy. It makes plenty to feed a hungry family, plus it freezes beautifully so leftovers can be enjoyed again and again.

This quick and easy vegan pumpkin black bean soup is filled with veggies. Convenient canned pumpkin, beans and coconut milk flavored with curry make it a hearty fall meal.

This low-carb vegetable soup is chock-full of veggies swimming in a creamy coconut broth flavored with Thai red curry paste. It's hearty enough to eat on its own, but feel free to add chicken or tofu to boost the protein.

You'll never guess this crock pot butternut squash soup recipe is just dump-and-go simple. The boost of flavor from maple syrup, apple-cider vinegar and spices makes all the difference! Serve this light soup as an appetizer for a vegetarian Thanksgiving feast or with a salad and crusty bread for weeknight dinners.

Try topping this simple but satisfying vegetable soup with a spoonful of Red Chutney. Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.

Many gazpacho recipes are thickened with bread, but this easy gazpacho recipe uses just vegetables, making it a gluten-free refresher for a hot summer day. The key to any flavorful gazpacho is giving it time to rest. The flavors meld and become cohesive when the soup is allowed to sit a bit before serving.

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures.

Gazpacho is a delicious way to eat more veggies. Think of it as a vegetable smoothie. Not only does Chef José Andrés keep a pitcher of this healthy gazpacho recipe in his refrigerator all summer, it's also served at Beefsteak, his chain of vegetable-driven restaurants.

This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.

This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes. Shelf-stable potato gnocchi are vegan, but if you want to make this soup gluten-free or lower in carbs, try cauliflower gnocchi instead.

This vegetable soup recipe is the perfect way to use any vegetables that are in the fridge, from broccoli stems to wilted kale and wrinkly carrots.

Pack this fiber-rich soup in microwaveable mason jars for an easy lunch at the office. A dash of cayenne pepper adds subtle heat to this creamy soup.

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

In this curried butternut squash soup, we leave the tender chunks of squash intact to give the soup texture. If you are starting with a whole squash, you can toast its seeds in place of the pepitas.

This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. The recipe calls for two types of potato--red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup. And not only is this comforting soup vegan--it's also gluten-free. Serve with a salad and crusty bread for a healthy dinner.

Feeling stressed after a busy day? Unwind with a bowl of this comforting soup, which contains ingredients—like red bell peppers and peanuts—that can help combat inflammation caused by too much stress.

This comforting vegetable soup with cabbage can easily be made on a busy weeknight. Toasting the paprika adds depth of flavor quickly, while prechopped frozen vegetables cut down on prep time. Serve with crusty bread or crackers.

In this vegan golden vegetable soup, butternut squash adds color, while ginger, serrano pepper and spices add depth and earthy flavors.

Squash, kale and bell peppers add color and nutrients to this vibrant, veggie-packed take on classic minestrone. Serve with grated Parmesan or a dollop of pesto for even more flavor.

In this vegan carrot soup, harissa adds a hint of heat, which is beautifully balanced by the sweetness of the carrots and the floral notes from the lime. Chopped almonds and cilantro top the soup, adding a nutty finish.

Spinach adds bright green color to this vegan broccoli soup. The rest of the flavors are balanced nicely by lemon zest and juice, while beans make this soup hearty and filling.

This smooth celeriac soup from chef Eric Skokan is topped with a tomato-horseradish tapenade, which adds a peppery bite.

This silky kabocha squash soup has a warm flavor profile and a slight spicy kick from Fresno chile. Apple adds a nice tang and sweetness to complement the coconut milk. Enjoy this vegan soup as a starter course to a fall meal, or double the serving size and serve with a green salad for a full meal.