13 Healthy Vegan Soup Recipes For Your Kids

13 Healthy Vegan Soup Recipes For Your Kids

13 Healthy Vegan Soup Recipes For Your Kids

Your children must begin eating nutritious foods at an early age. Diet is the most crucial factor in their growth as youngsters, and it directly impacts who they become as adults. However, there is one issue: youngsters dislike eating healthful foods.

Children do not frequently choose vegetables or other healthful foods since they taste poorly. You might be able to sway their taste buds and have them clamouring for more with these veggie soups.

Vegan Soup Recipes

I'll share some healthy vegan soup recipes to help fill up your kid's daily nutrition.

Vegan Potato Soup

1. Vegan Potato Soup

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes


  • Olive oil: 2 tablespoons
  • Diced onion: 1 cup
  • Diced carrot: 1 cup
  • Diced celery: 1 cup
  • Water: 4 cups
  • Salt: 4 teaspoons
  • Almond milk: 2 cups
  • Ground black pepper: 1 teaspoon
  • Garlic: ½ teaspoon
  • 1 Potato 1- inch pieces


  1. In a large pot, heat the olive oil over medium heat. Cook, occasionally stirring, until the onion, carrot, celery, and garlic are tender for about 10 minutes.
  2. Two teaspoons salt, potatoes, and water. Bring to a boil, then reduce to low heat and cook for 10 to 15 minutes or until potatoes are very soft.
  3. Remove the soup from the heat and purée it with an immersion blender. Mix in the almond milk thoroughly.
  4.  Return the soup to the fire and cook for another 5 minutes or until thoroughly heated. Add the remaining 2 tablespoons of salt and pepper to taste.

Vegan Lentils Soup

2. Vegan Lentil Soup

Cook time: 20 minutes | Prep time: 15 minutes | Total time: 35 minutes


  • Onion: 1, chopped
  • Olive oil: ¼ cup
  • Carrots: 2
  • Celery: 2 stalks
  • Garlic: 2 cloves
  • Dried oregano: 1 teaspoon
  • Bay leaf: 1
  • Dried basil: 1 teaspoon
  • Crushed tomatoes: 1 can
  • Dry lentils: 2 cups
  • Water: 8 cups
  • Spinach: ½ cup
  • Vinegar: 2 tablespoons
  • Salt to taste
  • Ground black pepper to taste


  1. In a large soup pot, heat the oil over medium heat. Cook, constantly whisking, until the onions, carrots, and celery are tender. After adding the garlic, bay leaf, oregano, and basil, cook for 2 minutes.
  2. After the lentils have been added, add the tomatoes and water.  Bring the water to a boil. Reduce the heat to low and cook for at least 1 hour. Just before serving, add the spinach and cook until it wilts. Add the vinegar and season with salt and pepper to taste, as well as extra vinegar if required.

Vegan Carrots Soup

3. Vegan Carrots Soup

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes


  • Chopped Onion: 1 medium
  • Crushed Garlic: 1 teaspoon
  • Coconut Oil: 1 teaspoon
  • Red Curry Paste: 2 teaspoons
  • Vegetable Stock: 3 cups
  • Canned Coconut Milk: 14 ounces
  • Carrots: 12 large, chopped
  • Peanut Butter: ⅓ cup
  • Salt and Pepper to taste


  1.  In a pot with the coconut oil, saute the chopped onion and crushed garlic until the onions are softened. Then, toss in the red curry paste and cook everything together.
  2. Combine the vegetable stock, coconut milk, and carrots in a large mixing bowl. Bring to a boil, reduce to low heat, cover, and continue to cook until the carrots are tender and cooked for about 25-30 minutes.
  3. Stir in the peanut butter until it is thoroughly combined. Then, take the soup from the heat and mix it until smooth.
  4. Season to taste with salt and pepper.
  5. Serve with chopped cilantro and smashed peanuts. I hope your kids will enjoy it!

Vegan Tofu Soup

4. Vegan Tofu Soup

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes

Tofu Marinade Ingredients

  • Firm tofu: 1 block
  • Ginger powder: ½ teaspoon
  • Garlic powder: ½ teaspoon
  • Light soy sauce: 1 tablespoon
  • Sriracha: 1 tablespoon
  • Vegetable oil: 2 teaspoons

Broth Ingredients

  • Sesame oil: ½ teaspoon
  • Ginger minced: ¼ teaspoon
  • Soy sauce: 2 teaspoons
  • Vegetable broth: 4 cups
  • Garlic minced: ½ teaspoon

Toppings and Noodles

  • Vegetable oil: 1 teaspoon
  • Cremini mushrooms: 8 ounces
  • 1 bunch bok choy
  • Sprouts: 1 cup
  • Noodles: 12-ounce
  • Chopped onions, for garnish: 2 to 3 tablespoons


  1. Drain and press the tofu with the EZ Tofu Press to remove any extra water.
  2. Combine the ginger powder, garlic powder, soy sauce, and sriracha in a medium mixing bowl.
  3. Place tofu in marinade and cut into medium cubes. Gently toss. Allow 30 minutes to pass. Heat a nonstick skillet with vegetable oil over medium heat when ready to cook. Cook marinated tofu until golden and crispy on both sides. Sesame oil is heated in a saucepan over medium heat.
  4. Cook for a few seconds with the garlic and ginger. Combine the broth and soy sauce in a large mixing bowl. Raise the heat to high and bring the mixture to a boil. Reduce heat to low and cook for 5 minutes.
  5. In a nonstick skillet, heat the oil. Cook until the mushrooms and bok choy are soft.
  6. Place the noodles in a bowl to make the soup and then pour in the liquid. Add all of your vegetables and crispy tofu.

Vegan Thai Soup

5. Vegan Thai Soup

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes


  • Red onion: ½ julienned
  • Red bell pepper: ½ julienned
  • Mushrooms: 3, sliced
  • Garlic: 2 cloves
  • Ginger root: ½-inch piece, chopped
  • Thai chilli: ½, chopped
  • Vegetable broth or water: 2 cups
  • Coconut milk: 14-ounce
  • Brown sugar: 1 tablespoon
  • Firm tofu: 275 g
  • Tamari or soy sauce: 1 tablespoon
  • Lime juice: ½ a lime
  • Fresh cilantro: 1 cup, chopped


  1. Combine all vegetables (onion, red bell pepper, mushrooms, garlic, ginger, and Thai chilli), broth, coconut milk, and sugar in a large pot.
  2. Bring to a boil, reduce to low heat and cook for another 5 minutes.
  3. Cook for another 5 minutes after adding the tofu.
  4. Remove the pan from the heat and stir in the tamari, lime juice, and cilantro. Serve after a quick stir.
  5. Refrigerate the soup in an airtight container for up to 5 days.

Vegan Tomato Soup

6. Vegan Tomato Soup

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes


  • Olive oil: 1 tablespoon
  • Diced onion: 1
  • Minced garlic: 6 cloves
  • Vegan basil pesto: 2 tablespoons
  • Dried oregano: 1 teaspoon
  • Dried thyme: 1 teaspoon
  • Sugar: 1 teaspoon
  • Fire-roasted diced tomatoes: 15 oz


  1. Heat the oil in a large pot over medium heat. Cook, frequently stirring, for 3-4 minutes, with onion and a large pinch of salt and pepper. Cook for another minute after adding the garlic, oregano, and thyme.
  2. Combine the pesto, sugar, tomatoes, and vegetable broth in a mixing bowl.
  3. Bring to a simmer over medium-high heat.
  4. Reduce the heat to low and simmer, stirring for 10 minutes. Transfer the soup to a high-powered blender and process for 2 minutes or until smooth and creamy.
  5. Return the soup to the large pot and whisk in the coconut milk, reserving a few tablespoons for garnish if desired. Heat until it reaches a simmer over medium heat. Reduce the heat to medium-low and continue to cook for an additional 5 minutes.
  6. Season with salt and pepper to taste. Serve with the leftover coconut milk, fresh chopped parsley, and handmade croutons as a garnish.

Vegan Mushroom Soup

7. Vegan Mushroom Soup

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes


  • Mushrooms: 1 pound
  • Unsalted cashews: ¾ cup
  • Onion: 1 medium
  • Celery: 3 ribs
  • Carrots: 2 medium
  • Garlic: 3 cloves
  • Olive oil: 4 tablespoons
  • Vegetable broth: 8 cups
  • Pearl barley: 1 cup, dried
  • Garlic powder: 1 teaspoon
  • Dried thyme: 1 teaspoon
  • Dried oregano: 1 tablespoon
  • Dried dill: 1 tablespoon
  • Kosher salt: ½ teaspoons
  • Soy sauce: 1 tablespoon
  • Cornstarch: 1 tablespoon
  • Ground black pepper: ¼ teaspoons


  1. Fill a bowl halfway with water and add the cashews. Allow them to soak while you prepare the dish.
  2. Chop the onion into small pieces. Celery should be thinly sliced. Carrots should be peeled and diced. Clean and chop the mushrooms (if using shiitake, remove the tough stems). Garlic should be minced.
  3. In an oven or soup pot, pour in the olive oil. Cook, stirring periodically, for 5 minutes or until the onion, celery, and carrot are lightly browned. Saute for 2 minutes with the mushrooms and 14 teaspoon salt. Stir in the garlic for 2 minutes.
  4. Combine the vegetable broth, barley, garlic powder, thyme, oregano, dill, kosher salt, and black pepper in a large mixing bowl. Bring to a low boil, then turn the heat down to low. Cover the saucepan and cook for 20 to 25 minutes.
  5. Carefully transfer 2 cups of the hot soup (broth, veggies, and barley) to a blender using a liquid cup measure. Drain the cashews and combine them with the cornstarch and soy sauce in a blender. Blend for about 1 minute on high or until creamy. Then, pour the creamy mixture back into the soup and cook for another 5 minutes on low heat until it has thickened.
  6. Warm up and enjoy. Keeps for 3 days in the refrigerator.

Vegan Squash Soup

8. Vegan Squash Soup

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes


  • Butternut squash: 1 kg
  •  Onion: 1, chopped
  • Lemongrass: 1 stalk bashed and shredded
  • Red chillies: 1-2 chopped
  • Lime juice 1 lime
  • Coconut milk: 125ml
  • Cilantro: 1 small bunch


  1. In a large pan with a splash of water, soften the onion, lemongrass, and most of the chilli for 2-3 minutes – add extra water if it starts to catch. Add the squash and stir to combine. Cover with 1 litre of water, boil to low heat, and cook for 15 minutes or until the squash is soft.
  2. Remove from the heat and mix until fully smooth with a hand blender. Season with salt and pepper, then return to the fire to warm through gently. Pour into bowls and top with the remaining chilli and coriander.

Vegan Pumpkin Soup

9. Vegan Pumpkin Soup

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes


  • Pumpkin: 1½ kg
  • Rapeseed oil: 1 tablespoon
  • Ground allspice: ½ teaspoon
  • Chopped onion: 1 large
  • Chopped ginger: 1 tablespoon
  • Garlic cloves: 2
  • Vegan stock: 1½ litres
  • Vegan white miso: 1 tablespoon
  • Coconut cream yogurt: 3 tablespoons

Ingredients For The Coconut & Pumpkin Seed Relish

  • Coconut flakes: 3 tablespoons
  • Pumpkin seeds: 3 tablespoons
  • Red chilli: 1 chopped
  • Coriander: ½ small bunch, chopped
  • Lime: 1, zested and juiced


  1. Preheat oven to 200°C. Peel the pumpkin, remove the seeds, and slice it into 3cm chunks. Place the pumpkin on a baking dish, drizzle with half of the oil and season with spices. Toss thoroughly.
  2. Season with salt and pepper and roast for 30 minutes or until golden and soft. Meanwhile, toast the coconut flakes for the relish for a few minutes in a dry frying pan over low heat until gently golden.
  3. Remove the pumpkin seeds, chilli, coriander, and lime zest from the pan and set aside to cool.
  4. Heat the remaining oil in a large saucepan over medium heat and cook the onion for 5 minutes or until soft but not browned. Fry for another minute with the ginger and garlic, then add 1 litre of stock and the miso. Bring the roasted pumpkin to a low simmer in the pan.
  5. Remove the soup from the heat and mix until smooth using a stick blender. Add the leftover stock if you want a thinner soup. Return the soup to low heat, season to taste, and mix in the lime juice. Serve with a swirl of soya cream and a sprinkling of relish on the soup in bowls.

Vegan Cabbage Soup

10. Vegan Cabbage Soup

Prep time: 25 minutes | Cook time: 50 minutes | Total time: 1¼ hours


  • Olive oil: 2 tablespoons
  • Chopped onion: 1 large
  • Celery: 2 sticks
  •  Carrot: 1 large, chopped
  • Smoked pancetta: 70g
  • Savoy cabbage: 1 large
  • Garlic: 2 cloves, crushed
  • Sweet smoked paprika: 1 heaped teaspoon
  • Rosemary: 1 tablespoon, finely chopped
  • Tomatoes: 400 g, chopped
  • Chickpeas: 400 g
  • Shaved parmesan to serve
  • Crusty bread  to serve


  1. In a casserole saucepan, heat the oil over low heat. Add the onion, celery, and carrot to the pan, along with a hefty teaspoon of salt, and cook for 15 minutes or until the vegetables soften.
  2. If using pancetta, add it to the pan, increase the heat, and cook for a few minutes more until golden brown. Simmer for 5 minutes with the cabbage. Add the garlic, paprika, and rosemary and cook for 1 minute more.
  3. In the same pan, add the diced tomatoes and the stock. Bring to a simmer, then cook for 30 minutes, uncovered, with the chickpeas added for the last 10 minutes. To taste, season with salt and black pepper.

Vegan Cauliflower Soup

11. Vegan Cauliflower Soup

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes


  • Cauliflower: 700-900 g
  • Oil: 1 tablespoon
  • Garlic: 2 cloves, minced
  • Vegetable broth: 3 cups
  • Plant-based milk: 1 cup
  • Cashews: ⅓ cup, soaked
  • Cannellini beans: 1 can, drained and rinsed
  • Onion powder: 1 teaspoon
  • Paprika: ½ teaspoon
  • Sea salt: ½ teaspoon
  • Ground oregano: ½-1 teaspoon
  • Fresh lemon juice or lime juice: 1 tablespoon
  • Fresh parsley for garnish
  • Black pepper to taste


  1. Soak cashews for several hours or boil them in water for 15 minutes until tender.
  2. Preheat the oven to 400° Fahrenheit.
  3. Cut the cauliflower into florets and put them on a baking pan (lined with parchment paper if desired). 1 tablespoon oil and a pinch of salt drizzled on top. Toss the cauliflower with your hands and roast for 30-35 minutes or until well-roasted and tender.
  4.  A few cauliflower florets should be set aside for garnish.
  5. Combine all ingredients in a blender (add the broth and milk in batches if necessary) and mix until smooth.
  6. Taste the soup and, if required, adjust the seasonings. Add some red pepper flakes if you like your soup spicy!
  7. If the cauliflower soup is too thick (it thickens as it sits), thin it out with a little additional broth or plant-based milk and blend again.
  8. Place it in a pot and heat it until it is heated. Taste it and, if desired, add more spices.
  9. Garnish with fresh parsley and the cauliflower florets that were set aside. Enjoy!

Vegan Black Bean Soup

12. Vegan Black Bean Soup

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes


  • Olive oil: 1 tablespoon
  • Onion: 1 large, chopped
  • Celery: 1 stalk, chopped
  • Chopped carrots: 2
  • Chopped garlic: 4 cloves
  • Chilli powder: 2 tablespoons
  • Ground cumin: 1 tablespoon
  • Black pepper: 1 pinch
  • Vegetable broth: 4 cups
  • Black beans: 15 ounce
  • Whole kernel corn: 15 oz
  • Crushed tomatoes: 14.5 oz


  1. Heat the oil in a large pot over medium-high heat. Sauté onion, celery, carrots, and garlic for 5 minutes. Cook for 1 minute after seasoning with chilli powder, cumin, and black pepper. Combine vegetable broth, 2 cans of beans, and corn in a mixing bowl. Bring the water to a boil.
  2. Meanwhile, puree the remaining 2 cans of beans and tomatoes in a food processor or blender until smooth. Stir into the boiling soup, reduce to medium heat, and cook for 15 minutes.

Vegan Asparagus Soup

13. Vegan Asparagus Soup

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes


  • Vegan butter: 2 tablespoons
  • Onion: 1 medium
  • Garlic: 1 teaspoon crushed
  • Dried thyme: 1 teaspoon
  • Dried basil: 1 teaspoon
  • Oregano: 1 teaspoon
  • Cayenne pepper: ½ teaspoon
  • Chopped asparagus: 2¼ pounds
  • Vegetable stock: 3 cups
  • Coconut cream: 14 oz can
  • Lemon juice: 1½ tablespoons
  • Sea salt and pepper to taste


  1. In a pot, melt the vegan butter with the chopped onion, crushed garlic, dried thyme, dried basil, oregano, and cayenne pepper until the onions are softened.
  2. Bring the chopped asparagus, as well as the vegetable stock, to a boil. Reduce the heat, cover the pot, and cook until the asparagus is tender and cooked, stirring periodically.
  3. Using an immersion blender, puree the soup in the pot. If you don't have an immersion blender, transfer the soup to a blender jug in batches and then return it to the pot once it's all pureed.
  4. Whisk in the coconut cream, add lemon juice, and stir everything together. Season with salt and pepper to taste.
  5. Serve with a sprinkling of ground black pepper and a garnish of crispy fried onions.


Vegetable-based soups, in particular, are a good nutritional choice because they combine a high nutrient density with a low energy density, which means we obtain a lot of important elements like vitamins and minerals for a small number of calories.

I trust you enjoyed this article about the 13 Healthy Vegan Soup Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!



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