a healthy and satisfying meal option during the cold weather.
Vegan soup is the perfect way to warm up on a chilly day, offering both comfort and nourishment.
If you’re looking to spice things up in the kitchen, Indian cuisine has a rich variety of flavours and textures that make for incredible plant-based soups.
From lentils to plant-based twists, these five recipes will take your tastebuds on a journey through India’s vibrant culinary traditions.
Whether you’re a seasoned vegan or simply exploring new flavours, these soups are easy to make and burst with authentic spices.
Ready to discover some mouthwatering options? Let’s dive into these hearty, vegan soups!
Vegan Mulligatawny Soup
This Mulligatawny soup recipe is a delightful plant-based take on the traditional Indian curry soup.
This hearty dish combines Indian spices, vegetables, lentils, rice, coconut milk, and a hint of lemon juice, offering a sweet and spicy flavour profile.
Ready in just 30 minutes, it’s a healthy and satisfying meal option during the cold weather.
Ingredients
- 1 tbsp oil (optional)
- 1 Onion, diced
- 5 Garlic cloves, finely chopped
- 2 Carrots, grated
- 1 Celery stick, diced
- 2 Bay leaves
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tsp coriander powder
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- 2 tbsp vegan bouillon stock powder
- ¼ cup red lentils, rinsed
- ¼ cup basmati rice, rinsed
- 6 cups water
- ½ cup coconut milk
- 3 tbsp lemon juice
Method
- Heat a pot over medium heat and add oil.
- Sauté the chopped onions with a pinch of salt and pepper for 5-7 minutes until soft and slightly caramelised.
- Add the garlic, carrots, and celery, then cook for another 5 minutes until the vegetables soften. Stir in the dried thyme and spices.
- Add the remaining soup ingredients and bring to a boil.
- Cover, reduce the heat, and simmer for 15 minutes until the rice and lentils are tender. Season with salt and pepper to taste.
- Serve with vegan naan or crusty bread and enjoy.
This recipe was inspired by The Cheeky Chickpea.
Spiced Lentil Soup
This vegan soup features tender lentils, hearty vegetables and aromatic garam masala.
It is a simple yet satisfying soup that offers a comforting meal that’s both nourishing and easy to prepare.
Packed with protein and warming spices, it’s perfect for a cosy, healthy lunch.
Ingredients
- 1½ tbsp olive oil
- 1 Red onion, diced
- 4 Celery sticks, diced
- 1 Carrot, diced
- 5 Garlic cloves, minced
- 700g fresh tomatoes, chopped
- 1 cup whole masoor daal, rinsed and dried
- 1 tbsp garam masala
- Salt to taste
- Pepper to taste
- 6 cups vegetable broth
- 3 Sprigs of thyme
- 1 cup kale, roughly chopped
- 2 tbsp lime
Method
- In a large, deep pot, heat olive oil over medium-high heat.
- Add the onions, celery, carrot, and minced garlic. Stir well and cook for about 8 minutes until the vegetables soften and release their juices.
- Stir in the tomatoes, masoor daal, garam masala, salt and pepper. Add the vegetable broth and thyme, then stir again.
- Bring to a boil, then reduce to a simmer and cook for 30 minutes, or until the lentils are tender.
- Remove the thyme. Scoop out two cups of soup (including liquid) and transfer to a blender. If using a glass blender, allow the soup to cool slightly first.
- Blend until smooth using the soup setting, then return the mixture to the pot and stir to combine.
- Add the kale and lime juice, then stir to incorporate.
- Serve with your favourite toppings and enjoy!
This recipe was inspired by Jessica in the Kitchen.
Vegan Tikka Masala
This vegan tikka masala soup brings together aromatic Indian spices, creamy coconut milk, and crispy spiced tofu for a heartwarming winter meal.
The tofu, frozen and then baked, absorbs the perfect texture, mimicking chicken in this comforting soup.
With rich garam masala, turmeric, and cumin, the soup’s spices meld beautifully for an irresistible warmth.
It’s an easy, yet satisfying dish that makes a perfect addition to your soup rotation.
Ingredients
- 2 tbsp olive oil
- ½ Onion, diced
- 4 Garlic cloves, chopped
- 1 tbsp garam masala
- 1 tsp ginger, diced
- ½ tsp cumin
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- 4 cups vegetable broth
- 1 can crushed tomatoes
- 1 can coconut milk
- 1 tsp agave syrup
- Salt to taste
Tofu
- 425g extra firm tofu, frozen and thawed
- 1 tsp garam masala
- ½ tsp salt
- 1 tbsp cornflour
- 1 tbsp olive oil
Method
- The tofu should be frozen and thawed ahead of time, then drained and pressed.
- Once ready, preheat the oven to 220°C.
- Break the tofu into chunks and toss it with garam masala, salt, cornflour and olive oil.
- Spread the tofu on a baking sheet and bake for 15 minutes, tossing, then bake for another 15-20 minutes until golden brown.
- For the soup, heat oil in a large pot, sauté onion and garlic, then add the spices.
- Stir in the vegetable broth and tomatoes, simmer, then add coconut milk and agave syrup.
- Adjust seasoning to your taste then pour into bowls and top with tofu.
This recipe was inspired by Rabbit and Wolves.
Curried Butternut Squash
This vegan soup combines Indian and Asian flavours with the amazing vegetable that is butternut squash.
It has a sweet flavour and the most vivid orange colour that entices you.
Roasting the squash brings out the sweetness of the vegetable. This blends well with the heat from the chillies.
The creaminess from the coconut and warmth from the cumin results in a hearty soup for you to enjoy.
Ingredients
- 1 Butternut squash
- 1 Red onion, chopped
- 2 Garlic cloves, finely chopped
- 3cm piece of ginger, grated
- 2 Red chillies, chopped (keep some for garnish)
- 1 tsp cumin seeds
- 500ml coconut cream
- 500ml water
Method
- Slice the butternut squash into four strips, remove the seeds and play on a tray with a little piece of vegan butter on each. Roast for 35 minutes at 180°C.
- Meanwhile, heat some oil in a pan and add the cumin seeds. Fry until fragrant, then add onions and cook until soft.
- Stir in the garlic, ginger and chilli and cook for five minutes.
- Once the squash is cooked, scrape the flesh out and discard the skin. Stir the flesh into the onions.
- Add the stock and cook for five minutes until everything becomes soft.
- Blitz the soup using a hand blender until it is smooth and thick. Pour in the coconut cream and if it is too thick, add a little water.
- Pour into bowls and top with a bit of coconut cream and a piece of chopped chilli. Serve with some naan.
This recipe was inspired by Hari Ghotra.
Tomato Saar
Tomato Saar is the Indian equivalent of the classic cream of tomato soup. The tangy vegetarian dish is popular in Maharashtra and is a perfect vegan soup to make.
It is made by boiling and pureeing the tomatoes, which are then flavoured with mustard seeds, curry leaves and peppercorns.
Some versions use coconut milk to thicken the soup’s consistency, but this recipe sticks to the original ingredients.
Tomato Saar is ideally eaten with rice, but you can enjoy it on its own.
Ingredients
- 4 Tomatoes, blanched
- 4 Garlic cloves, peeled
- 1 tsp cumin seeds
- 4 tbsp coconut, grated
- 3 Dry red chillies
- 1 tsp mustard seeds
- A pinch of asafoetida
- 1 Sprig of curry leaves
- 2 tsp cooking oil
- Salt, to taste
Method
- Peel the skin of the blanched tomatoes and blend into a smooth paste. Set aside.
- In a grinder, add the coconut, garlic, cumin seeds and two chillies. Grind until smooth and set aside.
- Heat oil in a pan and add the mustard seeds. Once they begin to splutter, add the red chilli, asafoetida and curry leaves.
- When they crackle, add the coconut mixture and cook for two minutes until the raw smell of garlic goes away.
- Add the pureed tomatoes and simmer for two minutes.
- Add three cups of water, season with salt and let the soup simmer for 10 minutes.
- When done, turn off the flame and serve immediately.
This recipe was adapted from Archana’s Kitchen.
With these five delicious Indian vegan soups, you’re all set to bring vibrant, wholesome flavours to your table.
Whether you’re craving something light and refreshing or rich and indulgent, there’s a perfect recipe for every mood.
These dishes not only satisfy your hunger but also offer a taste of India’s diverse culinary heritage, all while keeping things plant-based.
So, grab your ingredients and start cooking – your tastebuds will thank you!