A potato and a bit of cashew cream give this vegan version of cream of spinach soup some heft and creaminess. A whole pound of spinach is used here, but it quickly shrinks in bulk after it hits the hot broth.
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This healthy and low-calorie plant-based soup (150 calories per 1.5-cup serving) makes for a perfect meal-starter to fill you up or a great lunch to have with a sandwich or soup.
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Based on an old tradition in the Southern U.S., this stew showcases that lovely legume with a beauty spot, the black-eyed peas. In this plant-based version, I use smoked paprika and mushrooms to get a smokiness and earthiness similar to pork flavor. The Instant Pot makes this dish a snap.
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This soup is related to the traditional Moroccan stew harira. I kept all the key flavors—tomatoes, turmeric, cinnamon, and cilantro—and made it into a simpler lentil soup, made even simpler using the Instant Pot.
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This beautiful green soup is packed with nutrients from the Swiss chard, zucchini, and beans. The texture is also very pleasing, which is why I called it “silky.”
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Most of us eat edamame only as appetizers in Asian restaurants. Here they co-star with potatoes in a healthy and tasty soup.
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It’s fun to use those soup mixes you can buy that have a mix of split peas, lentils, barley, and tiny pasta. With some zucchini and a few spices you can just put everything into the Instant Pot or a pot on the stove and let it cook until everything is wonderfully mushed together.
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This is the ultimate healthy soup. The lentils add heft, while the cumin, coriander, mint, cilantro, and jalapeño contribute incredible flavor. You may be surprised how addictive this soup is.
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The combination of vegetables, spices, and cashew milk make this soup special. No single ingredient stands out—they blend into a unique, unmistakable mulligatawny flavor. The Instant Pot speeds up the process, making this from-scratch approach take less than an hour.
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This divine chowder is perfect for a fall or winter meal, even part of a holiday dinner. It’s substantial, with hints of thyme, onion, celery, and umami. The corn and carrots add specks of color.
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Use your Instant Pot or stovetop for this recipe. This soup is so easy to make and it’s perfect for a week of lunches or for dinners, including for picky eaters. Without oil, this soup is super-healthy and provides a lot of plant-based protein and fiber.
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Zucchini and curry play well together. This easy soup is thickened with beans and rice. No oil and whole-food ingredients mean this soup is super-healthy and low-calorie, though it doesn’t taste like it.
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The texture of this soup is silky smooth, making it perfect for an elegant dinner party or just whenever you feel like perfect asparagus soup. Plant-based without butter or oil, it’s low in calories and packed with flavor.
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The alluring taste of this soup will make your family or guests think you worked all day on it. Plant-based without oil or high-fat coconut milk, it’s not only delicious, but healthy.
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This plant-based broccoli soup uses nutritional yeast to get that cheesy flavor and cashews for creaminess. Filling, delicious, and healthy, this soup hits the bulls-eye.
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Goodbye, Campbell’s! This recipe is no copycat. It soars beyond the canned brands. The cashews give it creaminess without overwhelming the tomatoes. Once you’ve made this plant-based, oil-free version of cream of tomato soup, you’ll never want to go back.
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Trader Joe’s uses milk in its tomato and red pepper soup. Cashews make a great substitute for milk, and with a few other pantry items you can make your own tasty and filling plant-based soup.
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