Although the calendar says it's officially spring, the weather certainly indicates otherwise. Our colleagues on the East Coast are enduring a particularly brutal snowstorm, and even here at MyDomaine headquarters in Los Angeles, we've been experiencing a series of uncharacteristically rainy days. Now, we don't know about you, but the grayer and gloomier it is outside, the stronger our desire for indulging in cozy comfort foods (groundbreaking, we know).
To cure our comfort-food cravings, we turned to some of our favorite foodies in search of vegan soup recipes so good even staunch carnivores would be tempted to lick their bowls clean. Spanning a delightfully spicy chickpea chili that has the ideal hearty texture to a surprisingly creamy green soup that tastes like spring, these crazy-delicious soups will make any day cozier. Grab a ladle because you're going to want to serve up these surprisingly satisfying, healthy soups tonight.
Coconut Green Soup With Celery, Kale, and Ginger
The Hero Ingredient: The greens, namely the crispy celery, leafy kale, and hearty zucchini, lend this delicious vegan soup its vibrant color and refreshingly bright flavor.
The Pro Tip: "I cook a diced zucchini in this soup to make it a little extra bit creamy, but if you have cooked white or navy beans on hand, you could throw 3/4 cup of them into the soup right before you purée it for a similar texture and extra protein," offers recipe creator Laura of The First Mess.
The Clincher: The hearty garnishes. Top a generous bowlful of this creamy soup with a scoop of brown rice, a handful of raw chickpeas, and slices of ripe avocado.
Buffalo Chickpea Chili With Mushrooms
The Hero Ingredient: The mushrooms give this vegan chili its hearty texture and that stick-to-your-ribs comfort-food consistency. The recipe creator recommends using cremini mushrooms but notes that more affordable button mushrooms work just as well.
The Pro Tip: "If you don't have a food processor, you could certainly mince the mushrooms by hand, milling them back and forth on the board with a chef's knife," says Laura of The First Mess. "If you're wondering whether this recipe is worth dragging the food processor out for, it is. The finest chopping done in five seconds."
The Clincher: The spicy buffalo sauce. Store-bought buffalo-style sauce gets an extra dose of flavor with the addition of fire-roasted tomatoes, garlic, paprika, and miso.
Creamy Roasted Cauliflower Soup
The Hero Ingredient: The cauliflower, hands down. This cruciferous vegetable is naturally high in starch, which makes it the ideal base for this creamy vegan soup (that doesn't actually contain any cream, of course).
The Pro Tip: "When you purée the cauliflower it becomes this gorgeous velvety liquid gold. And honestly, you could stop right there and the soup would be amazing," says recipe creator Sarah of Broma Bakery. "But I decided to add in a healthy spoonful of Greek yogurt for that added 'creamy' taste." (Note: Be sure to use a vegan-friendly Greek yogurt and swap chicken broth for vegetable stock.)
The Clincher: The sherry. This fortified wine adds a small amount of acidity that perfectly complements the creamy cauliflower. If you don't have sherry on hand, you can substitute sweet white wine instead.
Creamy Thai Carrot Sweet Potato Soup
The Hero Ingredient: The almond butter. While most Thai-inspired recipes call for peanut butter, this vegan soup utilizes nutty almond butter to give it its creaminess instead.
The Pro Tip: "Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender," says Tieghan of Half Baked Harvest. "With the lid slightly ajar, to allow the steam to escape, blend on low and slowly increase the speed until the soup is completely smooth."
The Clincher: The roasted tamari almonds, which lend a bit of crunch and an additional layer of nutty flavor to this creamy Thai carrot and sweet potato soup.
Peanut Noodle Soup With Lime Mango
The Hero Ingredient: The broccolini. This vegan soup calls for a generous amount of the green vegetable that is slightly more delicate than regular broccoli (although, standard broccoli works too in a pinch).
The Pro Tip: "Start to finish this soup takes around 20 minutes," says recipe creator Tieghan of Half Baked Harvest. "You'll make the soup in one pot, boil the noodles in another. Then, ladle the soup into bowls, add noodles, add toppings, and you're done."
The Clincher: The fresh mango and lime zest, which add a bit of brightness, zestiness, and sweetness to this otherwise spicy Thai-inspired soup. Trust us, you don't want to skip these toppings.
Up next, here are nine of our favorite vegan cookbooks from 2017 (even meat eaters need to add these collections to their kitchen shelves).