If you’re looking for some delicious Vegetarian Soup Recipes, this is the post for you! Packed with flavor and veggies, these soups will make an excellent meal!
You don’t need meat to make hearty, filling soups! In this list of Vegetarian Soup Recipes there are flavors from all over the world, and some traditional recipes you grew up loving. Pick your favorite and get cooking!
What Makes Veggie Soup So Good?
- Healthy - Veggie soup is packed with vitamins and fiber.
- Hearty - Add vegetables and lentils for a filling meal.
- Easy - Most of these are pour and cook recipes.
- Inexpensive - Skip the expensive meat and use pantry staples.
Why Should You Try These Easy Soup Recipes?
I don’t know about you, but I am ALWAYS busy. And there aren’t many meals easier than homemade vegetable soup . These easy soup ideas are family friendly and freeze really well to reheat for later. A quick meal that’s even better reheated? I don’t mind if I do.
Not only are these soup recipes Vegetarian, but a good portion of them are also Vegan or easily adaptable to be so. So if you’re looking for Vegan soup , these may be a good resource for you as well.
Vegetarian Soup Recipes
Instant Pot Vegetarian Chili
This Instant Pot Vegetarian Chili Recipe is the perfect dish for a cool Fall or Winter day when you want something warm, comforting and vegan-friendly.
Butternut Squash Soup with Ginger
A great, nourishing, healing, creamy vegan butternut squash soup with ginger that’s perfect for crisp weather or days when you don’t feel like cooking anything elaborate.
Indian Dal Soup
This Indian Dal Soup was a hit in the Instant Pot Blender and I couldn’t wait to share the recipe with you.
Indian Tomato Soup
Have you ever had Indian Tomato Soup? It’s not likely many of you have, mainly because I made it up, but, it’s a definite “must try.”
Simple Lentil Soup Recipe
Make this delicious and authentic tasting Simple Lentil Soup Recipe with just a few basic ingredients. It’s quick and easy to make in your Instant Pot or pressure cooker.
Slow Cooker Very Vegetable Soup
Mix yours up with the veggies your family prefers or what you happen to have on hand this week; because soups, they are forgiving. But this particular soup? Vegetarian comfort food in a bowl, that’s what this is.
Creamed Corn Chowder | Pressure Cooker Recipe
Have you ever had a good Creamed Corn Chowder? It’s perfectly sweet and salty, and pulled together beautifully with a creamy finish. It’s perfect for a chilly night, and making it in your Instant Pot makes it that much better.
Instant Pot Vegetable Soup With Zucchini
Instant Pot Vegetable Soup With Zucchini is a healthy vegetable soup that is full of beautiful color and flavor! This is a quick and easy soup that is both nourishing and satisfying.
Spicy Cream of Mushroom Soup
Instant Pot Cream of Mushroom soup–or rather, SPICY cream of mushroom soup–tastes like the canned soup you may have grown up with, except with a twist. It’s gluten-free and it has just a little kick of spice from one ingredient. It’s one of my favorite Vegetarian Soup Recipes!
Tomato Coconut Soup
Warming, comforting, spicy, and tasty Tomato Coconut Soup made in your Instant Pot or pressure cooker. Taste Indian food like you’ve never had before!
Instant Pot Moong Dal Soup
My Instant Pot Moong Dal Soup is a delicious traditional Indian soup recipe that you’ll absolutely love. This recipe is made super easy with the help of an Instant Pot and makes a delicious lunch or dinner recipe.
Tomato Vegetable Soup
Tomato vegetable soup is a simple, comforting and tasty way to eat more veggies. And you can make it on the stovetop or in your Instant Pot.
Instant Pot Sambar
This vegan Instant Pot Sambar recipe will show you how to make sambar and get a wonderful soup to go with your Indian meals. This is an authentic sambar recipe for an Andhra Sambar–one that has been handed down for generations–but most importantly, it is very tasty.
Instant Pot Spicy Cauliflower Soup
This Spicy Cauliflower Soup is delicious and low-carb and perfect for any day of the week. It may sound odd to you but I want you to try this. If you’re craving a spicy soup, you will love this one.
One-Pot Vegan Minestrone Soup
This hearty vegan minestrone soup is packed with seasonal vegetables, beans, lentils, and whole grains. Perfect comforting vegan winter soup full of flavor and nutrients!
Pressure Cooker Creamy Red Lentil Soup
Hearty Vegan Creamy Red Lentil Soup is not just good, it’s also good for you, and very easy to make in your pressure cooker or Instant Pot.
Chickpea Soup
This delightful Chickpea Soup is filled to the brim with chickpeas, rainbow chard, and yellow summer squash. Garlic and parsley give it a fresh taste for a chickpea soup everyone can enjoy! It’s my go-to on this list of Vegetarian Soup Recipes.
Thick and Creamy Potato Soup
I love classic recipes. You know, the ones without all the bells and whistles, just like this Thick and Creamy Potato Soup! It’s delicious and simple like comfort food should be!
The Best Keto Low Carb Vegetable Soup Recipe
If you want to know how to make vegetable soup that’s super simple, uses common ingredients, and takes less than 30 minutes, this one’s for you.
Vegetarian Tortilla Soup
This Vegetarian Tortilla Soup is packed to the brim with flavor and has the perfect amount of heat!
Instant Pot Veggie Loaded White Cheddar Soup
This savory Instant Pot Veggie Loaded White Cheddar Soup comes together with 5 minutes under pressure, and gets its creamy texture from white kidney beans instead of a traditional roux!
Instant Pot Lentil Soup
Lentils have such a robust flavor, so they’re perfect for making soups that are rich taste. Instant Pot Lentil Soup is no exception in the flavor department!
Black Bean Soup
Sometimes the simplest of recipes can produce unexpectedly robust taste. This Pressure Cooker Black Bean Soup is one of those recipes. It tastes so good, it’s hard to believe how little went into it–both with respect to effort and ingredients.
Instant Pot Brazilian Sopa de Palmito
Instant Pot Pressure Cooker Brazilian Sopa de Palmito uses just a few simple ingredients to make a creamy, tangy soup in minutes. This is a super simple, pour and cook recipe that makes a great side dish, or a full meal with a side salad or bread.
Indian Yogurt Soup | Instant Pot Gluten-Free Indian Kadhi
This dish uses yogurt and besan (chickpea flour) to result in a smooth, thick, tangy, spicy soup that goes very well with rice.
Instant Pot Rajma
Every Punjabi household has its own version of rajma, and nothing says comfort food like this Instant Pot Rajma Recipe. It’s what you cook on a day you’re tired, couldn’t be bothered to cook too much, and are pretty much out of ideas anyway.
Dal Makhani Creamy Lentils
Make restaurant-style Indian Dal Makhani at home in your pressure cooker. Smooth, creamy, spicy, and hearty plant proteins for great taste, and good health.
Instant Pot Langar Ki Dal | Indian Vegetarian Lentils
If you like dal, you’re going to love this Langar Ki Dal, which is the creamiest, most flavorful way to combine and cook two dals in your Instant pot!
Tuscan Bean Soup | Tuscan Ribollita
This Tuscan Bean Soup, or Tuscan Ribollita Soup is ideal for those days when you want a nice, hot, filling meal that’s bursting with flavor with minimal effort on your part. It’s full of wonderful vegetables, beans, and rich spices that will make this your new favorite soup recipe!
Moroccan Chickpea Soup | Instant Pot Recipe
I love making soup in my Instant Pot, and I am actually a chickpea soup lover. This Vegan Moroccan Chickpea Soup is no exception. It’s a hearty vegan dish, full of flavor and plant protein.
Pressure Cooker Indian Moong Dal
This recipe for Pressure Cooker Indian Moong Dal cooks so fast in your pressure cooker or Instant Pot, that it makes this hearty, protein-rich dal easy to make for weeknight dinners.
Creamy Butternut Squash Soup with Apple and Bacon
This recipe for Creamy ButternutSquash Soup with Apple and Bacon is likely to be one of the simplest recipes you’ve ever made. But don’t let the simplicity fool you because this soup has a depth of flavor!
Instant Pot Vegetable Soup
This Instant Pot Vegetable Soup is a wholesome and hearty dish. It’s a wonderful way to warm up on a cold day!
Now that you have all my favorite Vegetarian Soup Recipes, which one will you make first? If you enjoy these quick soup recipes , make sure you share with your friends on Facebook and Pin to make again later.
Want MoreVegetarian Recipes?
If you want some more vegetarian recipes , you can check out my list of all my favorite Vegetarian Instant Pot recipes ! If it’s soups you want more of, I have a list of 38 of the best Instant Pot Soups you can make in no time!
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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This Mixed Berry Custard is the perfect dessert comfort food! Best of all, it’s low carb and gluten free so you can enjoy it guilt free!
Why Mixed Berry Custard is So Awesome
There are few things that say comfort food like a fresh, hot dessert. They’re the kind of dessert that makes you want to brew a cup of coffee to accompany it and just sit back, relax and enjoy life. This Mixed Berry Custard will have you doing just that!
This custard is served warm and just melts in your mouth. And believe me, it is absolutely addicting!
This dish is absolutely bursting with flavor to the point that you’ll feel like you’re cheating on your diet, but I can assure it’s completely keto friendly. Not only is it keto friendly, but it’s gluten free as well! I mean, how can a dessert be this comforting, delicious and healthy?! You’re just going to have to #TrustUrvashi on this.
This sweet treat is a breath of fresh air when it comes to keto desserts. It’s a great break from the fat bombs and mousse-like desserts that are all over pinterest when you search for low carb desserts. And any break from the norm that keeps your palate happy while keeping things low carb is warmly welcomed by those of use living a keto lifestyle.
How To Make Mixed Berry Custard
- Preheat oven to 350F
- Grease an 8x8 inch baking pan with vegetable oil. Place berries in the pan.
- In a blender container, combine eggs, Swerve, almond flour, heavy whipping cream, lemon zest and juice, and extract. Blend on low speed until well-combined, about 1 minute. Pour batter over the mixed berries.
- Bake for 40 minutes or until the pudding is set, and a toothpick inserted into the pudding emerges clean. Serve warm.
Tips to Making Mixed Berry Custard
- This recipe is based off a clafoutis, which is a French dessert with fruit arranged in a pan with a flan-like batter poured over the top of it and baked.
- Traditionally a clafoutis uses cherries, but you can use whatever soft fruit you prefer.
- You can use frozen fruit without really defrosting it. You may just need to increase cook time a little.
- You cannot substitute coconut flour for almond flour in this, or any other recipe. Coconut flour absorbs a lot more water than almond flour. You’re better off trying a different type of nut flour, rather than using coconut flour.
What Is The Difference Between Custard and Pudding?
Though custard and pudding certainly have their similarities, they’re quite different in texture. That’s because pudding typically uses cornstarch as the thickening agent, where as custard uses eggs. Custards sometimes uses flour and cornstarch for thickening as well, but the main difference between custard and pudding would be the use of eggs.
Looking For More Dessert Comfort Food Recipes?
- If you’re looking for more delicious low carb custards, check out my Keto Eggnog Custard ! It gives you all the delightful-ness of eggnog and only takes 5 ingredients to make.
- If you have an Instant Pot, check out this BIG list I made of Keto Instant Pot recipes ! My mouth is watering thinking of all the yummy things on that list!
- If you aren’t living a low carb lifestyle, check out my Instant Pot Cherry Clafoutis Recipe . It’s an elegant French dessert that’s crazy easy to make in your Instant Pot!
Keto Mixed Berry Custard
Equipment
- 8 x 8 Baking Dish
- VITAMIX BLENDER
Ingredients
- ▢ Vegetable Oil , for greasing the pan
- ▢ 2 cups Fresh Mixed Berries
- ▢ 2 large Eggs
- ▢ 1/4 cup Swerve
- ▢ 1/2 cup Superfine Almond Flour
- ▢ 1/4 cup Heavy Whipping Cream
- ▢ zest and juice of 1 lemon
- ▢ 1 teaspoon vanilla extract
Instructions
Preheat oven to 350F.
Grease an 8x8 inch baking pan with vegetable oil. Place berries in the pan.
In a blender container, combine eggs, Swerve, almond flour, heavy whipping cream, lemon zest and juice, and extract. Blend on low speed until well-combined, about 1 minute. Pour batter over the mixed berries.
Bake for 40 minutes or until the pudding is set, and a toothpick inserted into the pudding emerges clean. Serve warm.
This recipe is based off a clafoutis which is a French dessert with fruit arranged in a pan with a flan-like batter poured over the top of it and baked.
Traditionally a clafoutis uses cherries but you can use whatever soft fruit you prefer.
You can use frozen fruit without really defrosting it. You may just need to increase cook time a little.
You cannot substitute coconut flour for almond flour in this, or any other recipe. Coconut flour absorbs a lot more water than almond flour. You’re better off trying a different type of nut flour, rather than using coconut flour.
If you prefer a non-keto version, try this Instant Pot Clafoutis HERE !
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
