Winter is here, and all I want is a warm bowl of hearty soup to add a little more warmth and coziness to the days. I’m most definitely a summer girl, but I do appreciate the experience of making a thick soup stuffed with veggies, starchy vegetables, and legumes on a cold day. It also doesn’t hurt that soups keep really well and are their tastiest on day 3. Last weekend I spent about 90 minutes in the kitchen making three fabulous vegan winter soups to share with you: Three Bean Chili, Green Gumbo, and Sweet Potato Red Lentil Bisque. They’re all so delicious I can’t decide which to eat at each meal time. As you’ll see, they’re all very easy to make and super nutritious.
click through to see the recipes…
- 2 tablespoons coconut oil
- 2 tablespoons cumin
- 1½ tablespoon chili powder
- 1 red onion, diced
- 2 garlic cloves, minced
- 2 jalapeño peppers, seeds removed and minced
- 1 lb beans assorted chili beans, soaked overnight 8 hours
- 6-7 cups water or veggie stock
- 1 can diced tomatoes
- 1 medium sweet potato, diced
- 2 teaspoons vegan stock paste or 1 bouillon cube
- cilantro for garnish
- Warm coconut oil in a large pot.
- Add 1 tablespoon of the cumin and 1 tablespoon of the chili powder and fry for 30 seconds.
- Add the diced onion, garlic, and jalapeño pepper and cook until tender (about 3 minutes).
- Add the beans followed by the water.
- Bring to a boil then reduce the heat to a simmer and cook until tender, about 45-60 minutes, keeping the lid ajar.
- Once the beans are tender add the diced tomatoes, sweet potato, the remaining cumin and chili powder, and veggie stock paste/bouillon.
- If you want the chili a little thinner add more water and season to taste with salt.
- Continue to cook another 30 minutes, until the potato is soft.
- Serve with fresh cilantro.
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic, minced
- 1 cup celery, diced
- 10 oz baby bella mushrooms, sliced
- 6 c water or vegetable stock
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 tsp porcini powder (optional)
- 2 tsp vegan stock paste or 2 bouillons (don't do this if you use stock)
- 1 bunch mustard greens, chopped
- 2 vegan sausages, chopped (here's a link to my recipe on Instagram)
- hot sauce, for serving
- ½ bunch collards, stems removed and thinly sliced
- Warm olive oil in a large pot.
- Add the onions, garlic, and celery and sauté until onions begin to get translucent.
- Add the sliced mushrooms, and stir well. Cook until they soften, about 8 minutes.
- Add the water or veggie stock, pepper, and dried thyme and bring to a simmer. Cook for 10 minutes.
- Add the paprika and porcini powder, and stock paste/bouillon, then stir in the greens. You'll have to push them down into the pot to fit them all in. As they cook they'll reduce in size.
- Cook for another 10 minutes. Season with salt and pepper and hot sauce to taste then serve.

- 2 tablespoons coconut oil
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 shallots, halved and sliced
- 1 cup red lentils, rinsed
- 2 sweet potatoes, peeled and cubed
- 1 can coconut milk (full fat)
- 3 c water or vegetable stock
- 2 teaspoons vegan stock paste or 1 bouillon cube
- Warm coconut oil in a large pot.
- Add the coriander and cumin seeds and fry them for 30 seconds on medium heat.
- Add the shallot and stir well. Cook for 3 minutes, until it starts to soften.
- Add the red lentils and potatoes, followed by the coconut milk, water, and vegan stock paste/bouillon.
- Bring to a simmer and cook for 30 minutes, until the potatoes are tender.
- Season to taste with salt and pepper.
- Puree until creamy.