Easy Vegan Soup Recipes

Learn a little vegan cooking with this Creamy Almond Soup Recipe and Truffled Minestrone Soup Recipe — both healthy vegan recipes great for lunch or dinner.

| Feburary 14, 2013

  • The Easy Vegan
    In “The Easy Vegan,” vegan chef Janet Hudson shows how to use easy-to-find fresh ingredients, dairy and meat substitutes, and common pantry staples to create easy everyday recipes low in cholesterol and fat as well as high in important antioxidants, vitamins and minerals. These appetizers, dinners and desserts make for healthy, satisfying animal-product-free feasts for vegans, vegetarians and meat-eaters alike.  
    Cover Courtesy Hampton Roads Publishing
  • Green lentils
    "Lentil" isn't the only option for vegan soup. Make an easy but jazzed-up vegan soup by adding a little truffle oil, as in the Truffled Minestrone Soup Recipe from Janet Hudson's "The Easy Vegan."
    Photo Courtesy Fotolia/Pupkis
  • Almonds
    Almond milk can serve as a base for vegan soup, as in this almond soup recipe from "The Easy Vegan" by Janet Hudson.
    Photo Courtesy Fotolia/Lsantilli

  • The Easy Vegan
  • Green lentils
  • Almonds

Whether you're a practicing vegan or a meat-eater looking to improve your health, The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year (Hampton Roads Publishing, 2012) offers hundreds of recipes to reinvigorate your everyday meals. With more than 440 recipes ranging from appealing appetizers to delicious desserts, Janet Hudson’s The Easy Vegan takes a healthy approach to some of the most common dishes. In the following excerpt, Hudson shares two vegan soup recipes that are easy to make but still delicious.  

Buy this book in the MOTHER EARTH NEWS store: The Easy Vegan: Over 440 Delicious Recipes and Menus for Every Day of the Year. 

Creamy Almond Soup Recipe

Serves 4 

5 cups almond milk
3/4 cup olive oil
6 tablespoons chopped fresh parsley
2 garlic cloves
4 saffron threads
2 dashes of sea salt
2 tablespoons white peppercorns
6 ounces almond paste
1/2 cup cane sugar
Slivered almonds to garnish 



In a soup kettle, bring the almond milk to a boil.

Meanwhile, heat the olive oil in a skillet and sauté the parsley, garlic, saffron, salt, and pepper to release their flavors. Place in a food processor and pulse with the almond paste and sugar.






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