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This is such a cosy, wintery soup for lunch, ready in 30-35 minutes with only a pot required. When the temperature drops, nothing warms you up quite like a steaming bowl of soup.
I normally live on soups in winter. Why? I have a lot of reasons!
Why Soup is The Best Food in Winter
- Soups warm you up like no other hot food (especially if they are spicy too)
- Soups fill up a lot of space in your stomach, so you’ll eat less calories with more volume
- They require little preparation and they cook in the same pot in 30-40 minutes, tops
- They are versatile, nutritious and can provide lots of fibre and protein
- You can batch cook a lot of soups and store them in the fridge or freezer, so you can save some cooking time
Best Vegan Winter Soups
I have many soup recipes on the blog – no wonder, of course, since I just told you I love them. If you are curios what are my favourite winter soups, here are my top five best vegan winter soups:
- Moroccan Lentil Soup
- Carrot and Red Lentil Soup
- Spicy Cabbage Soup
- Pumpkin Soup (Without Coconut Milk)
- Posh Creamy Cauliflower Soup With Truffle Oil
Do Soups Keep You Hydrated?
Yes – not only that, but you’ll stay hydrated while enjoying a flavorful meal! Rich in water content, many soups can significantly contribute to your daily fluid intake. Just make sure to choose low-sodium options to maintain health benefits without excessive salt intake, like low sodium stock cubes to use for the broth.
Do Soups Destroy Nutrients?
Cooking methods play a significant role in determining the nutrient retention of soups. Some methods are gentler on nutrients, while others can be more destructive.
When it comes to making soup, boiling vegetables can cause some nutrients to leach into the water, resulting in a loss of vitamins and minerals. However, you are eating that same water as part of the soup and by boiling it rapidly (most veggie soups really only need 20 ish cooking time, which preserves more nutrients than slow cooking.
Generally speaking: no soups do not destroy most nutrients – some of them, yes, but not all of them. The main thing about soups that they actually can make you fill without the hefty calories – and that itself is very healthy.
How to Make Vegan Beans and Leek Soup
This one-pot wonder only require a few simple ingredients and you most likely have them in your pantry – so simple that we can even call it rustic!
You’ll need some white beans (I prefer butter beans, but you can also use cannellini beans) garlic, yellow onion, leaks and a handful of potatoes shopped.
You can play around with the seasoning, but I like parsley in soups, and also some thyme and chilli.
Recipe below, enjoy!
Vegan Beans and Leeks Soup
Ingredients
- 2 tbsp olive oil
- 1 large leek thinly sliced, including as much of the green part as it's possible
- 1 can butter beans or cannellini
- 3-4 small potatoes diced
- 1.5 celery sticks thinly sliced
- 1 small yellow onion finely chopped
- 3-4 garlic cloves minced
- 1 litre vegetable stock
- handful fresh parsley chopped
- 1 tsp fresh or dried thyme I used dried
- 1/5 tsp chilli powder or crushed chillis
- 1 bay leaf
- salt and pepper to taste
Instructions
- In a large casserole dish, sautee the onions for a few minutes until they are soft. Add the potatoes and fry them for a few more minutes.Add the beans, the stock as well as the herbs and spices.
- Cook for 25 minutes or until the potatoes are soft.Done!Serve immadiately.Will keep in the fridge for 2 days.
