Vegan Soup Recipes to Try This Autumn

With Autumn well and truly underway, it’s the perfect excuse to take a night off and snuggle up with a warm bowl of soup. But as the weather gets cooler, we know how hard it can be to incorporate vegetables into your meals, so we’ve saved you the trouble and collected 3 simple, but delicious recipes that are sure to keep you glowing all the way to Spring.

Each recipe can be altered for vegetarians, vegans and meat-eaters alike, so bookmark this page next time you want to impress your family and friends.

Donna Hay’s miso and sweet potato soup

The beauty of this soup is that it can be made in under 20 minutes from ingredients found in the pantry, but the real killer is the miso paste and sesame ginger prawns which add an Asian element to the otherwise traditionally curried version.


  • 2 tablespoons sesame oil
  • 2 tablespoons grated ginger
  • 5 green onions, thinly sliced
  • 1/4 cup white miso paste
  • 800g sweet potato, peeled and grated
  • 5 liters water
  • salt and cracked pepper
  • 300g chopped and peeled prawns
  • 2 teaspoons sesame seeds
  • 1/2 teaspoons dried chili flakes

Heat half the oil in a saucepan over medium heat and add half the ginger and half the onion, stirring for 2 minutes. Add the miso and sweet potato and stir to combine. Add the water and increase the heat to high, bringing it to a boil and cook for 10 minutes. Remove from the heat, add salt and pepper and blend until smooth. While the soup is cooking, place the prawns, sesame seeds, chilies, remaining oil, ginger, salt and pepper in a large bowl and mix to combine. Heat a large non-stick frying pan over high heat and cook for 2-3 minutes or until golden. Garnish with the prawn mixture and sprinkle with pepper and the remaining onion to serve.

Click here to find the full recipe

Ina Garten’s Wild Mushroom and Farro Soup

This soup may look daunting so it’s is best prepared the day before it is served, making it perfect for weekly meal prep and those on the go. Made from farro, a whole grain found in most grocery and health food store, the original recipe includes pancetta but can be excluded to cater for vegan and vegetarian alike.

Photo credit: Kimberley Hasselbrink


  • 1 1/2 ounces dried wild mushrooms
  • 3 tablespoons olive oil
  • 4 ounces diced pancetta
  • 2 chopped yellow onions
  • 3-4 peeled carrots
  • 3-4 diced celery
  • 4 cloves of minced garlic
  • 3/4 cup pearled farro
  • 12 ounces fresh mushrooms
  • 1/2 cup plus 2 tablespoons dry white wine
  • 4 cups canned beef (or vegetable) broth
  • 3 large sprigs fresh thyme, tied together with kitchen twine
  • Salt and freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 4 ounces crème fraiche
  • 1/4 cup minced fresh flat-leaf parsley


Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes. Meanwhile, heat the olive oil in a large pot and add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally until tender. Add the garlic and farro and cook for 2 minutes. Add the mushrooms and the 1/2 cup of wine and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.

Meanwhile, strain the dried mushrooms whilst reserving the liquid. Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Bring the pot to a boil, lower the heat, and let it simmer partially covered for 45 minutes, until the farro is tender. In a small bowl, mix together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche and remaining 2 tablespoons of wine, and taste for seasonings. Remove the thyme, sprinkle with the parsley and serve hot.

Click here to find the full recipe

Kale and White Bean soup

An easy and delicious way to add any leftovers from the kitchen, the kale can be substituted with any dark leafy greens including chards, spinach and beet greens.

If you’re craving something hearty, add another layer of flavour to this soup by adding sliced Spanish chorizo to the soup.

Photo credit:  Yossy Arefi


  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1 bunch kale, center rib and stems removed, leaves coarsely chopped (sub for any dark leafy greens)
  • 1 can white kidney beans, drained
  • 4 cups chicken (or vegetable) broth
  • Salt, fresh ground pepper
  • 1/2 cup chopped fresh flat-leaf parsley leaves
  • Lemon wedges to serve
  • 2 ounces cured Spanish chorizo, casing removed if needed, thinly sliced (optional)


Heat the oil in a large pot over medium heat and add the onion, garlic, and chorizo. Stirring occasionally, cook until the onion is soft and chorizo is golden for around 6–8 minutes.

Add the kale (or dark leafy greens) and cook, tossing occasionally until wilted for around 3 minutes. Add beans and broth and bring to a boil. Reduce the heat and allow the soup to simmer until flavors meld for around 15–20 minutes. Season with salt and pepper, top with parsley and serve with lemon wedges on the side.

Click here to find the full recipe

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