Vegan Soups to Make This Winter

Homemade soup is the ultimate winter warmer. The Vendeur team share their favourite vegan soups to make at home this winter.

January officially marks the beginning of proper Winter, and all we want to eat is heartwarming homemade food. Since its Veganuary, we’re trying to eat and live with a more vegan ethos. Soup is the ultimate winter warmer. And when many of us are huddled up inside, we can’t think of anything better than cooking up a big batch of soup. When you have the time, this is a great way to ensure your food goes further. If you’re lucky enough to grow your own or shop at farmers markets for seasonal veg then this is our favourite option. However organic from the supermarket is the next best thing. If you’re concerned about the cost of buying organic, check out our guide to purchasing organic food at accessible prices. We’ve tapped up our lovely contributors, plus our Founder Lucy, to share a vegan soup recipe thats special to them.

Vegan Soups To Make At Home

Vegan Soups to Make This Winter Leek and Potato Vegan soup

Leek and Potato Soup

Lucy Kebbell

I have very fond memories of my Mum making this soup for us on Bonfire Night. When myself and my brother were kids, Dad would make a big bonfire at the end of the garden, complete with Guy Fawkes of course. We’d wrap potatoes up and pop them in the embers to roast and eat later with beans and cheese. Mum would serve this delicious soup, using my Dad’s allotment grown potatoes. I even remember the pale yellow soup bowls she used too. The recipe is so simple and quick, I still cook it now for my little one. I keep it unblended as I love the juxtaposition between the soft chunks of veg and the broth, but you can blend if you prefer a smooth consistency.

Recipe serves 2-3 people

3 Large Potatoes or 4 medium potatoes // 1 Large Leek // 2 Garlic Cloves, finely chopped or crushed // 1 Litre of vegetable stock (preferably homemade with leftovers and ends but if I don’t have this to hand I love Kallo’s vegetable stock cubes.) // 1 tsp Coconut Oil  // ½ tsp Oregano // Black Pepper

  1. Discard the end and top layer of the leek and wash. Roughly slice up the whole thing (leaving around 5cm at the end as this bit is rough and not nice to eat). Wash the potatoes and slice thinly. I love to leave the skins on as they contain lots of nutrients.
  2. Heat the coconut oil in a large pan and add the leek and oregano. Keep stirring it to make sure it all softens nicely, for around 7 minutes. Once the leeks are translucent, add the garlic and cook for 2 more minutes. 
  3. Now add the potato slices and stir it all together. Pour the stock on top, cover and turn up the heat to allow the stock to come to the boil. Once boiling, turn down the heat and let it all simmer.
  4. Cook for 15-20 minutes, stirring every so often. Once the potato slices are soft and fall apart easily, add a few twists of black pepper to taste. (You can also add salt to taste but I don’t think it needs it.)
  5. Serve with chunky wedges of sourdough or toasted croutons. 
Vegan Soups to Make This Winter Sunchoke, Leek and Beetroot Vegan soup

Image credit: @marta_mame

Sunchoke, Leek and Beetroot Soup

Ceci Mezzi 

This soup is one of my favourites as it has a comforting feeling and also a lot of flavour. It’s very easy to make too. My sister, who is an amazing cook, first made this for me, and now I love to make it myself. The sunchoke reminds me of one of my favourite veggies, artichokes, a popular vegetable that is eaten in abundance in the area of Italy that I call home. The thing is, unless you have a professional blender, making a soup out of fresh artichokes is basically impossible, the texture just won’t be smooth. The beetroot, hazelnuts and dry hibiscus leaves work so well together. I love that this dish tastes unexpected but still makes me feel nostalgic.

Serves 2 people

Extra virgin Olive Oil // 1 shallot // 1 leek // 800 ml of vegetable stock // 220 g sunchoke or Jerusleum artichoke // 200 g potatoes // 1 beetroot // Black pepper // Salt // 1 lime

To decorate: Hazelnuts // Pink Pepper //Hibiscus dry leaves 

  1. Thinly chop the shallot and leek. Add 2 tbsps of olive oil to a pan and allow the pan to heat up. Roast the shallot and leek gently for a few minutes. 
  2. Cut the sunchoke, potatoes, and beetroot into thin slices, and add them to the pan. Let them cook for a few minutes. Add some black pepper and cover the vegetables with stock. 
  3. Cover with a lid, cook over low heat for around 15 minutes and add more boiling water if necessary. 
  4. When everything seems to be well cooked, pour the mixture into a mixer and blitz until the texture is smooth and even. Add the juice of one fresh lime and decorate with some extra virgin olive oil, toasted hazelnuts and dry hibiscus leaves. Beautiful.
Vegan Soups to Make This Winter Butternut Squash Vegan soup

Butternut Squash Soup

Sabrina F. Henry

With Veganuary upon us, frost and the possibility of snow, I chose to share my Butternut squash soup recipe as it’s the perfect antidote for a cold winter’s day. When we are undoubtedly threatened by cold and Covid, it’s a welcome respite. In addition to the vibrant phytochemicals found in the sculptural squash which give it that gorgeous orange glow, this recipe includes a base of garlic, turmeric and ginger. Each of these ingredients are known to present antiviral activity within the body. So as well as being heartwarming and nourishing the base ingredients mean it could be considered medicinal too.

Whenever I make this soup I always make a big pot of it, so that I cook enough to share the love and with all ingredients available at M&S for under £10, there’s no excuse not to! It’s a joy to experience the process of peeling and dicing with others in mind. Alternative to sharing with others, planning your own nutritive meals in advance is equally joyous! So if you decide to make a big pot full, eat over 2 to 3 days, or freeze a batch.

Serves up to 6 (ingredients can be reduced accordingly)

2kg Butternut Squash – peeled & diced into cubes // 200g Sweet Potato – peeled & diced into cubes // 1 Bulb of Garlic // 70g Turmeric root // 70g Ginger // 2 Tbsps of Coconut oil or other vegetable oil // 1 Tsp of Sea salt or Himalayan salt // 2 Tsps of Cajun seasoning (or desired seasoning / stock cube)  // 1.5L Boiled water


  1. Peel the garlic cloves, turmeric root (be aware – it stains) and ginger. Crush the garlic cloves and chop finely. Finely slice the turmeric and ginger. You could also grate it with a small grater to save time.
  2. Warm the coconut oil (or other vegetable oil) on a low heat in a large pot. Once melted add the prepared garlic, turmeric and ginger. Sauté on a low heat for 10 minutes allowing the flavours to infuse.
  3. Add the butternut squash and sweet potato and mix well so that the cubes are covered in oil and base ingredients. Continue to cook on a low heat for a further 5 minutes before adding 1.5L of boiled water. 
  4. Mix well before adding sea salt and cajun seasoning. Mix again before leaving to simmer for 35 minutes. Once cooked I use a hand blender to whizz into a smooth consistency.

Serve as a light lunch or dinner, with a side of sourdough and hummus or without sides – add red lentils after adding water to ensure the dish is protein rich. Garnish with pea shoots, sprouts, herbs or chilli. 

Vegan Soups to Make This Winter Fennell and Pear Vegan soup

Image Credit: Nourished By Nature

Fennell and Pear Soup

Loren Lazic:

I adore this fennell and pear soup from Honestly Healthy: Eat with your Body in mind by Natasha Corrett and Vicki Edgson. I chose this simple soup because it feels so nourishing and cleansing, whilst not at all compromising on flavour. Fennel is high in polyphenol antioxidants that protect against free radicals and cell damage. They  act as a natural diuretic to gently flush toxins out of the body. Combined with liver-friendly pear, this is the absolute perfect pairing after a particularly indulgent December.

Serves 4 people

1 large fennel bulb // 1 tbsp coconut or rapeseed oil // 1 medium onion, finely sliced // 1 garlic clove, chopped or crushed // 500ml vegetable stock // 1 pear, cored and chopped

  1. Slice the fennel bulb in half, then slice it finely. Use all of it, the stalks and any green leafy bits, it’s all good! Reserve a few thin slices for garnish, if you like.
  2. Heat the oil in a large pan and sauté the onion and garlic for a few minutes on a medium heat until soft and translucent.
  3. Add the sliced fennel, stock and the chopped pear. Cover with a lid and bring to the boil. Turn down the heat to simmer gently for around 40 minutes until the fennel is meltingly soft.
  4. Blend until smooth with a hand blender or transfer to a blender or food processor.
  5. Add more stock or water if you prefer a thinner consistency.

Disclaimer: The people and models in the images featured are not associated with The Vendeur and do not endorse it or the products shown. This post may contain affiliate links. Prices correct at time of publishing.

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