Looking for some delicious, healthy fall vegan soups to warm your mind, body and soul? I’ve got you covered with my best fall soups, straight from my kitchen to yours.
Autumn is here. The weather is cooling, the days are shorter and the leaves are turning from green to gold and red. What better way to embrace the season than with a warm bowl of soup made from seasonal fall produce? A pot of soup bursting with these cool-weather vegetables like squash, root vegetables, leafy greens, and bulbs just warms you from the inside out. Plus, studies show that drinking a bowl of soup is a great way to stay full and satisfied, keeping your caloric intake balanced for the day while packing in the essential nutrients you need to boost your immune system this season. So, with that in mind, I’m sharing my own personal favorite collection of fall soup recipes. Take advantage of the abundance of fall vegetables that are in season right now and whip up one of my favorite delicious and nutritious plant-based soups today.
Eat and live well,
Top 10 Vegetable Soups of Autumn
Delicata Pumpkin Soup with Five Spice
In this soup, I combine tender Delicata squash with hot, spicy Chinese Spice 5, which is a blend of star anise, cloves, Chinese cinnamon, Szechuan pepper, and fennel seeds. You may not be familiar with this spice, which is used in many traditional Chinese dishes, but it provides the perfect amount of sweet and savory for this autumn soup recipe.
Easy vegetable soup with leeks
Packed with vegetables like leeks, carrots, celery, and squash in a flavorful tomato curry vegetable broth, this 10-ingredient soup relies on fridge and pantry staples, so it’s easy to whip up on a busy night. You can replace the leeks with white, yellow, or red onions, and replace the squash with a different vegetable, such as peas, spinach, or broccoli.
Corn Quinoa with Beans
I created this healthy, rustic soup based on the three staple plant products in Peru: quinoa, corn, and beans. When you combine these three plants together, you get a nutrient-dense supply of protein, fiber, slow-digesting carbohydrates, minerals, vitamins, and phytochemicals. These ingredients are also perfectly in tune with the autumn season.
Easy Kabocha Squash Soup with Miso
This creamy soup is inspired by the flavors of Japan, such as miso, ginger and tofu. It is also rich and rich in nutrients. And I have to say, it’s delicious – even my son gave it the thumbs up! If you can’t find a kabocha squash, you can substitute it with acorn, carnival, carnival, or delicata—any winter squash will do.
French vegetable soup with wild rice
There’s nothing like a hearty vegetable soup to soothe the mind, body and soul. This French Wild Rice Vegetable Soup is packed with the flavors of France, including the classic vegetable pairing of mirepoix (carrots, onions, and celery), along with squash, tomatoes, leeks, wild rice, and French herbs.
Classic Vegan French Onion Soup
I like to serve this soup in a whole pot at the dining room table and let people dig in and refill their bowls as often as they like. I add a hearty salad to accompany this meal (and a good bottle of wine!). You can also prepare this soup individually in ovenproof bowls – toasting the bread on top of each bowl to a perfect crust.
Classic tomato soup
This tomato soup is rich in hearty tomato flavors, which are packed with fiber, vitamin C, and lycopene—an antioxidant compound with cancer-fighting properties as well as heart-healthy action. It’s a good idea to try to include healthy tomatoes in your diet at least a few times a week. So, get out the soup pot and cook this recipe.
Instant Pot Barley Vegetable Soup
Turn to your Instant Pot to make an easy, healthy 8-ingredient soup in 30 minutes. This Instant Pot Vegetable Barley Soup recipe includes onions, carrots, and celery. Additionally, the soup has mushrooms, barley, and spices that give it a rich, comforting flavor, as well as a strong nutritional profile.
Halloween squash soup with turmeric
I’m in love with creamy, pumpkin soups, like this Carnival Soup with Fresh Turmeric. Sweet butternut squash pairs so well with the warm, earthy, spicy turmeric root in this hearty soup. The color of this soup is a lovely amber shade, which depends a bit on the color of your squash. Every time I make this soup, the color is slightly different — such is the variety of zucchini found in Mother Nature! Fresh turmeric adds a really pop of color to the soup, too.
Borscht with beets and green beets
Borscht is a humble Eastern European dish based on rough beets and cabbage. In my version, I include one of the most nutritious parts of the beet – the greens – to add a touch of tangy, green flavor. Packed with powerful phytochemicals, this fuchsia-colored soup is the perfect accompaniment to a toasted sandwich, veggie burger, or wrap. And take a lesson from this recipe – don’t throw away the beet greens! They bring a salty-bitter taste and strong nutritional value to your meals.
For other fall plant-based soups, try some more of my favorites:
Yellow lentils stew with curry
Baked pumpkin soup with hazelnuts
Vegan tortilla soup
Winter Melon Mushroom Soup with Seitan
Curried Mung Bean Vegetable Soup
Kabocha Squash Leek Soup with Pistachios