15+ High-Fiber Vegetarian Soup Recipes

The chilly winter weather means that soup season is well under way, and these vegetarian, fiber-packed recipes are perfect to cozy up with. Touting at least 6 grams of fiber per serving, these comforting bowls will keep you feeling fuller and satisfied for longer. Plus they’re loaded with veggies for a tasty meatless meal. Recipes like our Slow-Cooker Green Minestrone with Fennel & Parmesan and Pumpkin Curry Soup are equally nutritious and tasty to add to your regular lunch or dinner rotation.

Vegetarian Lasagna Soup

photographer: Jennifer Causey, food stylist: Ali Ramee, prop stylist: Claire Spollen

All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess.

Slow-Cooker Green Minestrone with Fennel & Parmesan

Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely

A strip of Parmesan rind in the broth gives this minestrone soup a deep, layered flavor, and fresh fennel adds a bright anise note. You don’t need much pesto here—swirl in just enough to tint the broth and release its fresh-basil scent.

Pumpkin Curry Soup

This easy soup mixes in allspice, curry powder, spicy chiles and ginger to give this pumpkin curry soup a Jamaican feel. While habanero is traditional, jalapeños provide a mellower kick.

Creamy White Bean Soup

Photography: Caitlin bensel, Food Styling: Emily Nabors Hall Prop Styling: Julia Bayless

This light and creamy white bean soup is richly flavored thanks to plenty of beans, veggies and Parmesan cheese.

Coconut Curry Squash Soup with Spiced Seeds

Jacob Fox

In this curried squash soup, we leave the tender chunks of butternut squash intact to give the soup texture. If you are starting with a whole squash, you can toast its seeds in place of the pepitas.

Creamy Zucchini-Chickpea Soup with Spinach

Carolyn Hodges, M.S., RDN

Canned chickpeas combined with tahini thicken this simple vegetable soup and give it a creamy consistency. The chickpeas also provide satisfying plant-based protein and combine with the veggies to add plenty of fiber, vitamins and minerals.

Vegan Pumpkin Soup

This vegan pumpkin soup, filled with spices and creamy cashews, can make an easy weeknight dinner or be elevated to a vegan main dish worthy of a holiday dinner by serving it in a hollowed-out freshly roasted pumpkin.

Thai Green Curry-Inspired Vegetable Soup

Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely

Green curry paste, fresh herbs and plenty of scallions all pack a bunch of flavor into this vibrant soup. The light yet creamy broth is loaded with vegetables, with tofu stirred in at the end to make it filling.

Slow-Cooker Bean, Kale & Barley Soup

PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLEN

Beans and kale are packed into each bite of this hearty slow-cooker soup. Barley adds a chewiness to provide texture, while dried mushrooms lend an earthiness and depth. A squeeze of fresh lemon juice brightens the flavors.

Vegetable Cabbage Soup

Photography / Jennifer Causey, Styling / Ali Ramee / Audrey Davis

Cabbage soup gets a boost of fiber and heartiness with the addition of beans. A simple tomato broth is brightened by fresh herbs and has slight heat from crushed red pepper. Serve with crusty bread.

Honeynut Squash Soup

Caitlin Bensel

The natural sweetness of honeynut squash is amplified with honey and vegetable broth. Sage flavors the soup and sour cream brings in a little tang, balancing the earthy flavors.

Red Lentil Soup with Saffron

Jacob Fox

This hearty lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or over steamed rice.

Cabbage & White Bean Soup

Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee

This cabbage and white bean soup is easy and flavorful. Avoid browning the leeks and garlic, as it can make the soup bitter. If you want to make this soup vegan, use vegan-friendly pesto and omit the Parmesan rind.

Bean & Barley Soup

This hearty soup tastes like it has simmered for hours, but actually it’s quite quick to throw together. Plus, this soup freezes beautifully.

Roasted Cauliflower & Potato Curry Soup

Photographer: Rachel Marek, Food Stylist: Lauren McAnelly, Prop Stylist: Maura Timmerman

In this healthy cauliflower soup recipe, roasting the cauliflower first adds depth and prevents the florets from turning to mush. A little tomato sauce and coconut milk give the broth a rich, silky texture. Serve with a dollop of sour cream or yogurt, if desired.

Vegetarian Butternut Squash Chili with Black Beans

This veggie-packed chili is a satisfying plant-based meal. Top each bowlwith Greek yogurt, cilantro and minced red onion. Or skip the yogurt and keep this healthy dinner vegan.

Curried Sweet Potato & Peanut Soup

Ali Redmond

In this flavorful soup, sweet potatoes simmer in a quick coconut curry, resulting in a creamy, thick broth punctuated by notes of garlic and ginger. We love peanuts for their budget-friendly price and versatile flavor. They’re also a great source of protein—1 ounce has 7 grams.

Weight-Loss Cabbage Soup

Loaded with cabbage, carrots, bell pepper and tomato, this cabbage soup packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunch or dinner all week.

Vegetarian Slow-Cooker Pozole

This vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho chile powder and dried herbs and spices, while cannellini beans provide protein and fiber.

Source link