Vegan & Vegetarian Soup Recipes for Spring & Summer

It's time to share my next round of seasonal vegetarian and vegan soup recipes with you (recall my winter soups recipes). I am including three vegan/vegetarian soup recipes I hope that you will make this spring and summer. These meatless soups are extremely healthy, easy, quick, filling, and make for a great lunch or dinner appetizer. The first two recipes are my own concoctions. The last is a cold soup from a Turkish website inspired from my last trip to Istanbul.

Baby Lima Bean Soup 

What You Need

  • 1-bag baby lima beans (16oz.)
  • 1 large white onion cut vertically
  • 3 chopped garlic cloves
  • Water
  • Sea Salt (for flavoring)
  • Extra Virgin Olive Oil

How to Make

Rinse and then soak your baby lima beans in water for 4-5 hours. Place the lima beans into a pot and add water (the water should cover the beans about 2 inches). Add sea salt for flavor. Bring the water to a boil. In a separate pan, sauté the onion in the olive oil until it becomes translucent. Mix the chopped garlic in with the onions and cook them for 1-minute. Place the onions and garlic into your soup pot with the lima beans, water, and salt. Let everything cook for a total of 20-30 minutes (check to see when your beans are soft). Puree the soup in parts until all parts are smooth. The soup texture should be thin with a little bit of weight. Add more water if your soup appears thick (beans absorb a lot of water so it takes a bit of testing).

In an oven or toaster oven, bake the kale at 400 degrees until the kale becomes crisp. Drizzle olive oil over the crispy kale and sprinkle sea salt on your kale chips. Pour the soup into a bowl and serve it with a drizzle of olive oil and a few of your kale chips on top. Enjoy this incredibly easy-to-make and delicious baby lima bean soup. It serves many and can be frozen!

Escarole, Ginger, and Light Coconut Milk Soup 

What You Need

  • 1 head of escarole
  • ½ teaspoon fresh ginger (or ginger powder)
  • 1/cup light organic coconut milk
  • Salt
  • 1 parsnip
  • Water
  • Extra Virgin Olive Oil
  • 1 Small slice of bread (of your choice)
  • Cheese of your choice (I used Beaufort D’Alpage)

How to Make

Sauté the escarole and the parsnip in a pot with olive oil. You will notice the escarole releases a lot of water. Once the escarole is a rich green, add more water to cover it, about 1-inch. Add the ginger. Cook for 10-minutes. Puree all of the ingredients in a blender until they become smooth and green. Replace your soup in the pot. Add the coconut milk and stir until the soup becomes a couple of shades lighter. Cook for another minute or two. Add salt for flavor.

Optional: Toast your bread until it is golden and crunchy. Generously pour olive oil over it. Place cheese on top of the bread and bake the toast for 2-minutes so that the cheese melts.

Serve the soup with the cheese toast floating on top (or without the toast).

Cacik (Turkish Cold Yogurt Soup) Recipe (Source)

Super easy and super refreshing addition to any summer meal!

Prep Time: 10 Min. Serves: 6

What You Need

  • 2.5 cups Greek Yogurt
  • 2.5 cups Water
  • 3 Cucumber grated
  • 1 clove garlic crashed
  • 3 tbsp. fresh dill coarsely chopped
  • 6 Ice Cubes
  • Extra virgin Olive Oil for seasoning
  • Red Pepper Flakes for seasoning

How to Make

Water down Greek yogurt with water using a whisk. Toss in grated cucumber, fresh mint and crashed garlic – mix well. Add ice-cubes. Serve immediately and dress the soup with some olive oil and red pepper flakes.

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