5 Out of the Box Vegetarian Soup Recipes

For those who are looking for different vegetarian soup recipes, you’ve come to the perfect place. Because after reading this article you can be an expert in making vegetarian soups. Without taking so long, let’s get started.

5 Extraordinary Vegetarian Soup Recipes

Forget all alternatives you have tried before. The soups you will meet now will cause you to go another dimension in your kitchen.

From cold soups to Italian soup, from sweet corn soup to detox soup, this article is vegetarian heaven. We look forward to introducing the recipes without making you wait any further.

Vegetarian Soup Recipes

1. Vegetarian Detox Soup (4 Servings)

Vegetarian detox soup

Tarragon grass in this low glycemic index recipe is rich in antioxidants, minerals, and vitamins. It promotes bile production and reduces stomach cramps.

It is detox-effective and antibacterial. Let’s look at all the details.

Nutritional Facts for 1 Serving

Calories: 179

Net Carb: 30.5g

Total Fat: 5.5g

Protein: 8g

Ingredients

4 medium zucchinis

1 lbs. cabbage

6 green peppers

1/2 cup of boiled chickpeas

1/4 cup of tarragon

1 tbsp. olive oil

3 1/2 cup of water

Salt to taste

Cumin

Watch the Vegetarian Detox Soup Recipe Video

Recipe – 20min prep / 40min cooking

Chop the zucchini that you wash with plenty of water and cut off the ends into large pieces without peeling them.

Cut the green sharp peppers in half, and remove the seeds

Put the chopped white cabbages that you wash and dry with plenty of water into the pot.

Put the tarragon, boiled chickpeas, chopped green pepper, and zucchini in the pot.

Drizzle a little olive oil over them and sprinkle with cumin.

Cook the soup in a lid-closed saucepan and on low heat until the vegetables are tender.

Finally, pass it through a food processor and puree it.

Recommendation: You can serve the soup with the addition of finely chopped parsley.

Tip: After washing the vegetables with plenty of water and drying them, start making the soup. Be careful not to use the vegetables wet.

2. Easy Minestrone Soup Recipe (5 Servings)

Easy Minestrone recipe

The Italian Minestrone recipe, which is as healthy as it’s delicious, increases your body resistance. Although it is a different version from the original, it doesn’t compromise on its taste. Let’s take you to the kitchen

Nutritional Facts for 1 Serving

Calories: 202.8

Net Carb: 25.4g

Total Fat: 9.8g

Protein: 8.2g

Ingredients

1 potato

1 carrot

1/2 celery sticks

1 zucchini

1/2 leek

1 cup of spinach

2 florets of cauliflower

1 onion

2 garlic cloves

1/5 cup of green lentils

1/5 of milk

3 tbsp. olive oil

6 cups of water

Salt to taste

Recipe – 10min prep / 45min cooking time

Peel and dice the vegetables.

Put all the vegetables in the pot along with the olive oil.

Fry for 3-4 minutes on medium heat.

Add the lentils, spices, and water to the roasted vegetables.

Cook on medium heat for the first 20 minutes and low heat for the last 20 minutes.

After cooking, pass it through the blender and add the heated milk to a coffee pot and cook for another 2-3 minutes.

Tip: If there is an ingredient you don’t like, cut it off from the list, you can add any vegetable you want instead.

Recommendation: The milk you add must be warm.

3. Sweet Corn Soup (6 Servings)

Sweet corn soup

We’ve got a delicious dinner starter that everyone will love. You can’t skip this soup after easy to cook the recipe. You can find the details below.

Nutritional Facts for 1 Serving

Calories: 239

Net Carb: 33g

Total Fat: 8.8g

Protein: 9g

Ingredients

1 cup barley noodles

3 small cans of corn

1 cube vegetarian bouillon

4 cups of milk

2 tbsp. olive oil

2 tbsp. flour

4 cups of water

Salt to taste

Recipe – 5min prep / 15min cooking time

Put the butter in the pot.

Add olive oil when it starts to melt.

When the butter melts, add the flour and fry it.

Tip: If there is a lump at the point where you add the flour, you can dissolve the lump by adding oil.

Then add water and milk.

Stir occasionally until it boils.

Once it starts boiling, add the barley vermicelli, bouillon, corn, and salt.

Mix them all and turn the fire to the lowest.

Cook for 10-12 minutes, stirring occasionally.

Recommendation: After the soup is cooked, transfer it to bowls. Melt the butter in a pan. Add chili pepper and dried mint, then drizzle the mixture over soups in bowls.

4. Cold Cucumber Soup (5 Servings)

Cold cucumber soup

You can also prepare this recipe by using different legumes such as thick bulgur, wheat, buckwheat, or green lentils. Along with this, you can add different greens or spices to it.

This recipe, which contains more flavors than you can imagine, doesn’t tire your stomach. This meal is enough to be a healthy main meal for you.

Nutritional Facts for 1 Serving

Calories: 130.6

Net Carb: 12.6g

Total Fat: 6g

Protein: 7.8g

Ingredients

1 4/5 plain Greek yogurt

3 cucumbers

4 cups of water

4 tbsp. fine bulgur

3 tbsp. chickpeas

2 garlic cloves

2 tbsp. olive oil

1 tbsp. dry mint

Salt to taste

Dill (To garnish, optional)

Recipe – 15min prep / 10min cooking time

Take the bulgur in a saucepan and add enough water to cover it, then turn on the stove and boil it for 10 minutes.

Rinse the boiled bulgur in cold water and drain.

Peel the cucumbers and cut them into cubes.

Whisk the yogurt well with the water.

Add the cucumbers, boiled chickpeas, boiled bulgur, salt, olive oil, and crushed garlic.

Finally, add the dried mint and mix well.

That is all.

Recommendation: Try to use ice, It will make the soup tastier.

Recommendation: Garnish with dill or chopped parsley if you wish.

5. Creamy Mushroom Soup (8 Servings)

Creamy mushroom soup

The creamy mushroom soup recipe, which we are sure you will enjoy making and eating. This recipe is waiting for you in all its glory. So let’s start!

Nutritional Facts for 1 Serving

Calories: 213

Net Carb: 10.5g

Total Fat: 18.5g

Protein: 4.25g

Ingredients

8 cups of mushrooms

4/5 cup of heavy cream

2 tbsp. flour

1 1/2 butter

4 tbsp. oil

Dill/Parsley (optional)

4 cups of water

Salt and pepper to taste

Recipe

Melt the butter and sunflower oil on the stove.

Remove the stems from the mushrooms and cut them into fine cubes.

When the mushrooms begin to release and absorb their juices, add the flour and fry for 1-2 minutes.

Add the water and heavy cream.

Stir constantly and let it boil.

When it starts to boil, reduce the heat and continue cooking on low heat for 10 minutes.

Add salt and pepper.

Serve with finely chopped parsley or dill.

Tip: You can also add finely chopped onions if you wish.

Recommendation: If you’re adding onions to the recipe, make sure it’s extra finely chopped. Even shred it to the food processor until it takes an extra thin form.

This way, you don’t get the onions in your mouth while drinking the soup.