According to the calendar, we only have to wait a few more weeks for spring to arrive. With its cold, dark evenings, the last few weeks of winter can sometimes seem like the longest. Warm, comforting meals can help beat the wintertime blues, so we’ve put together a list of some of our favorite vegan soups and stews. These hearty bowls are guaranteed to help you survive the rest of winter.
Vegan Soups and Stews to Help You Survive Winter
Chickpea and Zucchini Fölelék from Aquafaba by Zsu Dever – Főzelék is a Hungarian dish that it is most often homemade, eaten any time of day, is either the main course or an accompaniment, and is neither a stew nor a soup but somewhere in between.
Tomato Black Bean Soup from Vegan Mexico by Jason Wyrick – This soup is a soulful blend of black beans, onions, garlic, tomatoes, and chiles.
Split Pea Soup with Spices and Coconut from Vegan Richa’s Indian Kitchen by Richa Hingle – This simple dish gets its flavors from just a few whole spices such as cinnamon sticks and cumin seeds, and coconut.
Cheesiest Potato Soup from The Abundance Diet by Somer McCowan – This dairy-free soup proves that you can have your (vegan) creamy and cheesy flavors and not miss a thing!
Hungarian Cauliflower Soup Bowl from Vegan Bowls by Zsu Dever – Zsu’s mom used to make this soup almost monthly. She would use cauliflower or kohlrabi, a vegetable cross between a turnip and a cabbage.
Caldo of Sweet Potato and Chard from Vegan Mexico by Jason Wyrick – This soup is not only delicious, it’s a powerhouse of nutrition. Chard, sweet potatoes, and beans conspire to fight cancer and regulate blood sugar and are naturally low in fat.
Loaded Potato Soup from Baconish by Leinana Two Moons – This potage is hearty, comforting, super easy to make, and loaded with all your favorite potato bar fixings, including vegan bacon.
Butternut Squash Bisque with Cranberry Gremolata from The Blooming Platter Cookbook by Betsy DiJulio. The zesty gremolata adds color, flavor, and crunch to this simple and familiar cold weather soup.
Everyone’s Favorite Black Bean Chili from Cook the Pantry by Robin Robertson – Chili is a classic comfort food, and it’s one that’s easily veganized. This versatile recipe is author Robin Robertson’s go-to chili.
Green and White Chili Bowl from Vegan Bowls by Zsu Dever – Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans.
Chickpea Spinach Stew with Lentils and Quinoa from Vegan Richa’s Indian Kitchen by Richa Hingle – This stew is a hearty one-pot meal, and it fulfills all of your protein needs for the day.
Tomato Basil Bisque from The Abundance Diet by Somer McCowan – This soup will remind you of dining at your favorite bistro. This vegan version tastes just like the dairy version, if not better.
Moroccan Lentil Soup from The Abundance Diet by Somer McCowan – Hearty lentils and warming spices make this soup a cold weather favorite.
Irish Stew Bowl from Vegan Bowls by Zsu Dever – A robust vegan Irish stew brings to mind cooking in a cauldron over an open fire.
Chipotle Corn Chowder from Cook the Pantry by Robin Robertson – This sweet, satisfying vegan chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color.
Smoky Spicy Hominy Soup from World Vegan Feast by Bryanna Clark Grogan. This hearty soup is is a vegan twist on the traditional Mexican posole, and it’s “meaty” enough to please even the pickiest of omnivores at your dinner table.
