Soup is one of our all-time favorite dishes for cold-weather Meatless Monday eats. These one-pot wonders combine a lot of ingredients, for even more flavor and nutrients, and often, soups can even be prepared over the weekend, when you have a bit more time, and heated up quickly on Monday. Vegetarian soup recipes also boast tons of variety, as you'll see with the four we've cooked up for this week.
This richly colored beet soup is made with a creamy coconut base and lots of spices. First, you've got the soup itself, spiked with green curry paste, cinnamon, turmeric, cumin, and cayenne pepper. This is all topped with roasted chickpeas, seasoned with tandoori masala spices and just a hint of coconut sugar.
Lentils are the base of this hearty crockpot soup. Both brown and pigeon pea lentils are combined with peas, carrots, corn, and zucchini in a vegetable medley seasoned simply with marjoram, thyme, rosemary, and herbs de Provence. A bit of chopped Swiss chard is added right at the end, so that the greens retain their freshness and color.
From the Organic Authority Files
Black bean soup is a classic for a reason: there's something about the way that black beans take on a richness and a creaminess when they're cooked down into a soup that's inimitable. This black bean soup recipe features a Cuban-inspired seasoning blend, with cumin, red pepper flakes, and just a touch of vinegar. Serve this soup with avocado, radish, cilantro, or tortilla chips, which people can add to their own bowls as they please.
Butternut squash and coconut milk unite for a sinfully creamy and velvety soup spiked with Indian spices. Ginger and curry powder marry perfectly with the sweetness of the squash. We love serving this soup with roasted squash seeds on top for a bit of a textural contrast (not to mention added vitamin A and folate).
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