This Easy Vegan Soup Recipe Will Surely Be A Hit!

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Did you know that January is National Soup Month? I didn’t either 🤪. But if you’re anything like my household, well then you already pretty much live off of soup and therefore, this is your favourite month EVER! That’s how I know that you’re going to love this easy vegan soup recipe.

As you can see, there is an endless amount of vegan soup options. There are literally vegan versions to every type of soup out there. I’ve had vegan French Onion soup in Paris, Vegan Tortilla Soup in Playa Del Carmen, deconstructed Vegan Ramen in Amsterdam and I’ve made pretty much every other kind of soup there is. Did I mention that I love soup? 😹

Now I’m not going to drag this on any longer and we’re going to get right to this vegan soup recipe I promise! But first things first, you have to checkout my Easy Crispy Tofu Recipe because I add these delicious bad boys to my soup recipe & you’ll want to as well. They’re freaken delicious & nutritious!

This Easy Vegan Soup Recipe Will Surely Be A Hit!

Recipe by KeirstCourse: Lunch, DinnerCuisine: Vegan SoupDifficulty: Easy

Servings

4

servings

Cooking time

20

minutes

Calories

285

kcal

My family and I enjoy this easy vegan soup at least once a week! It takes no time to whip together & it’s loaded with yummy healthy nutrients. This soup is a total win!

Ingredients

• 2 Not Beef Bouillon Cubes (or any vegan bouillon or 4 Cups of Vegetable Broth)

• 4 Cups Water

• 2 Cups Frozen Mixed Veggies (or any type of veggies)

• 1 Cup Unshelled Edamame

• 4 Servings of Lotus Foods Rice Ramen

• Green Onion to garnish (optional)

• Sriracha (optional or any other hot sauce of choice)

• Crispy Tofu (See Recipe)

Directions

• Firstly, get your crispy tofu going!
• Secondly, get a largish pot add the 2 cubes of Not Beef Bouillon to 4 Cups of boiling water. After the cubes have fully dissolved (you might have to stir a bit) add in the frozen veggies.
• In a medium size pot, get some water boiling & cook your ramen noodles per package instructions. DON’T OVERCOOK, they’ll continue to soften in the broth. Once they’re done, separate 4 parts into soup bowls & allow to sit.
• Once your broth & veggies are all warmed up, add the liquid to the noodles. Serve with the crispy tofu and add any yummy garnishes you like. Enjoy!

Recipe Video

Notes

• Don’t forget to add the crispy tofu cubes. It really takes this soup to the next level.
• Feel free to switch up your frozen veggies. I love to use mixed veggies, or kale & spinach, sometimes broccoli, even seaweed, etc. If you have fresh you can use that too, just remember cooking time might take slightly longer depending on the fresh veggies you use.
• I also love to switch up the noodles from Ramen noodles to different types of Pasta noodles. I’ll even use leftover rice or potatoes.

Some Soup Favs:

And there you have it, a simple tried and true easy soup recipe that will be sure to satisfy all of your soup cravings for this beautiful month of soup!

Be sure to let me know what you think about this recipe down below. I know you’re going to love it.

This Easy Vegan Soup Recipe Will Surely Be A Hit! National Soup Month – A Blog About Stuff – Vegan Recipe