Hearty Vegan Vegetable Soup

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One of our new favorite recipes this winter has been Hearty Vegan Vegetable Soup. It’s creamy, flavorful and loaded with healthy veggies. It’s sure to warm you up from the inside out. Perfect for chilly January days, this vegan dish will soon be one of your favorites too! If the “vegan” label has you skeptical–trust me, you’d never know if I didn’t say anything. This recipe is one that carnivores will love too!

I first got the inspiration from this recipe from Little Spice Jar’s Soul Warming Creamy Hungarian Mushroom Soup. It’s a great recipe as is, but it was kind of heavy on the mushrooms for my taste. I love the flavor they add, but the texture isn’t my favorite, so I like to use them sparingly. Instead of a half pound of mushrooms, I used about a quarter of that and added tons of other veggies such as carrots, celery, potatoes, and spinach. I also wanted to make this soup vegan and Daniel Fast compliant, so I swapped olive oil for butter, veggie broth for chicken stock, and reduced fat coconut milk for half and half. Coconut milk might sound like a weird addition, but I promise it won’t make it taste like it. It just adds that creamy goodness without using dairy. I also omitted the crème fraiche at the end, but it would be a good addition if animal products are not a concern for you. Non-fat Greek yogurt is a good, healthy alternative to crème fraiche.

After all the additions and substitutions, the resulting soup I got was this Hearty Vegan Vegetable Soup. It’s very easy to make and will only take about an hour! Serve it with a warm slice of Crusty Artisan Bread drizzled with olive oil to complete the meal. Enjoy!