5 Super Tasty Vegetable Soup Recipes For Autumn And Winter

Delicious, nutritional, and easy-to-make vegetable soup recipes directly from the German cuisine.

Colorful vegetable soups are just the thing when the leaves or the snow starts falling. They warm you from the inside out, increase your energy, and provide health-promoting nutrients.

5 Delicious Vegetable Soup Recipes

Beyond the classic potato soup, below are my favorite vegetables soups that are particulary great for autumn, and winter:

1. Cream of Carrot Soup With Breadcrusties

Mmm delicious!! Carrots have many vitamins, valuable beta-carotene, which is good for the skin, and they make a great dish for the entire family. Together with the crunchy pieces of bread, you are sure to love this soup.

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Cream of Carrot Soup With Breadcrusties

A tasty and easy-to-make carrot soup recipe full of nutrients.

  • Author: Katja Nauck
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: German
  • Diet: Vegan
Scale

Ingredients

  • 300500 g carrots (cut into small pieces)
  • 5 mini carrots for decoration
  • 2 medium potatoes (peeled and cut into small pieces)
  • 1 red onion (finely chopped)
  • 500 ml yeast-free vegetable stock
  • 200 ml orange juice and some zest of an organic orange
  • 100 ml vegan cream or soy cream
  • Salt and pepper to taste
  • Cayenne pepper and balsamic
  • Some parsley
  • 3 slices of wholemeal bread

Instructions

  1. Boil the carrot pieces, diced onions and potatoes in the vegetable broth for about 15 minutes.
  2. Then puree the soup well and add the orange juice, the zest, the vegan cream and the balsamic vinegar.
  3. Stir it all up and bring it to a boil. Then season it with salt, pepper and cayenne.
  4. Tear the bread slices into small pieces and toast it in a pan using cooking oil.
  5. Add the pieces of bread to the soup along with a little chopped parsley. And Enjoy!

Keywords: soup recipe,vegetable soup

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2. Beetroot Soup With Coconut Milk and Ginger

Tired of your pumpkin soup? How about a delicious beetroot soup instead that also uses coconut milk? Thanks to the coconut milk, the soup offers that creamy, nutty taste.

Related: Delicious Coconut Curry With Chickpeas And Spinach

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Beetroot Soup With Coconut Milk and Ginger

  • 3 large beetroots
  • 1 can of coconut milk
  • Coconut or vegetable oil
  • 1 liter vegetable broth
  • 3 red onions
  • 2 garlic cloves (optional)
  • 3 inches ginger (finely chopped. Ginger powder is also fine)
  • Some coriander and cumin
  • Cayenne pepper
  • Sea-salt
  • Black pepper
  • A Pinch of parsley
  • 1 lemon
  • Author: Katja Nauck
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings
  • Category: Soup
  • Method: Cooking
  • Cuisine: German
  • Diet: Vegan

Ingredients

  1. Heat the oil over medium-high and sauté the onions and garlic for 5 minutes.
  2. Add ginger, coriander, cumin, and cayenne pepper to the mix.
  3. Add the finely chopped beetroot in cubes and roast everything for 5 minutes.
  4. Now, add the vegetable broth, salt to taste and cover the soup with the lid.
  5. Let it simmer on medium for about 20 minutes until the beets are tender.
  6. Carefully puree the soup until smooth and then add the coconut milk. Stir everything thoroughly.
  7. Season with parsely, pepper, and add lemon slices to the bowls and serve.

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3. Vegetable-lentil Curry Soup

Here, spicy curry kisses the savory lentil and is accompanied by spinach. A true combination of healthy ingredients. Apple gives the whole thing a kick of freshness.

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Vegetable-lentil Curry Soup

First thing first, don’t be overwhelmed by the long list of ingredients. The recipe is super easy to make. This soup absorbs taste from both vegetables and lentils and takes it to a new level.

  • Author: Katja Nauck
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: German
  • Diet: Vegan
Scale

Ingredients

  • 200 g red lentils
  • 400 grams tomatoes (chopped)
  • 2 onions
  • 400 ml coconut milk
  • Coconut or vegetable oil
  • A handful of spinach leaves
  • 2 garlic cloves
  • 1 inch of ginger
  • Curry powder
  • Chili flakes
  • An apple
  • Grated coconut
  • Salt

Instructions

  1. Add oil to a saucepan and heat it. Chop onions finely and dice them into it. Fry them over medium heat for about 5 minutes until translucent.
  2. Add the chopped garlic, ginger, curry powder and chili flakes to taste and roast everything for a few minutes.
  3. Peel the apple and grate it very finely. Now add it with the red lentils, grated coconut, the chopped tomatoes, some salt and the water and let everything simmer for about 20 minutes at medium heat.
  4. Add the coconut milk and simmer for another 2 minutes.
  5. Season with spinach.and serve with yoghurt, pieces of cucumber or parsley.

Keywords: Lentil soup,vegetable soup

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4. The Heart-warming Sauerkraut Soup

Sauerkraut is the perfect winter vegetable. It has very few calories, is kind to the stomach and intestine and provides a lot of vitamin C. Why not enjoy sauerkraut as a soup? Here comes my perfect sauerkraut soup recipe.

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Heart-warming Sauerkraut Soup

Another great winter soup is no other than one made with Sauerkraut. The soup is sure give you a powerful shot of vitamin C.

  • Author: Katja Nauck
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
Scale

Ingredients

  • 350 g wine sauerkraut
  • 1 leek
  • olive oil
  • Garlic to taste
  • 350 ml apple juice
  • 800 ml vegetable broth
  • Some sugar, salt and pepper
  • 100 ml soy cream
  • Marjoram, caraway, sweet paprika.
  • 23 bay leaves
  • 1 organic orange
  • Some flatbread

Instructions

  1. Clean the leek and cut off the dark green. Cut the light green/white into narrow rings. Peel and chop the garlic and drain the sauerkraut.
  2. Heat your olive oil in a saucepan and fry the leek and garlic for 1 minute over medium heat until translucent. Then the sauerkraut and saute for another minute while stirring.
  3. Add the caraway, paprika powder, marjoram and apple juice.
  4.  Now add the bay leaves and the broth, stir again and let the soup simmer for about 25 minutes.
  5. Wash the orange, peel off, and grate.
  6. Remove the bay leaves from the soup, add soy cream.
  7. Season with sugar, salt and pepper and serve with bread. Bon appetit!

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5. Vegan Bean Stew with Tofu

If you love heaty beans you are sure to love this soup. Beans are filled with essential nutrients like protein, fiber and packed with minerals like iron, calcium, magnesium and phosphorus.

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Vegan Bean Stew with Tofu

Last but not least, the vegetable-bean stew recipe. Besides being delicious, this soup offers a good amount of iron and protein.

  • Author: Katja Nauck
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1x
  • Category: Soup
  • Method: Cooking
  • Cuisine: German
  • Diet: Vegan
Scale

Ingredients

  • 2 onions
  • 500 grams potatoes
  • 450 grams of green beans (pre-cooked)
  • 200 g smoked tofu
  • 1.5 l vegetable broth
  • Savory
  • Thyme, cayenne, black pepper
  • Salt
  • Vegetarian lard
  • Tomato paste
  • Lemon juice

Instructions

  1. Sauté the onions in the lard until translucent and add the tofu. Fry it while stirring for about 5 minutes. Then add the potatoes and fry for 2 minutes.
  2. Then add salt and pepper to taste.
  3. Pour in the tomato paste and broth and stir.
  4. Now add the thyme, savory and cayenne and let everything simmer covered for 20 minutes.
  5. Finely, add the beans and lemon juice.
  6. Cook for another 5 minutes and your soup is ready.

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