• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan With Curves
  • About
    • Meet Gina Marie
    • Private Policy
    • Terms of Service
  • Subscribe
  • Cookbooks
  • Recipes Index
    • Breakfast
    • Appetizers
    • Main Course
    • Soups
    • Sides
    • Smoothies and Drinks
    • Desserts
    • "Alkaline" Vegan Recipes (Inspired by Dr. Sebi)
    • Sea Moss Recipes
  • Curvy Vegan Lifestyle
    • Vegan Weight Gain
    • Beginner Vegan
  • Story Archives
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Cookbooks
  • Subscribe
  • Vegan Weight Gain
  • Recipes Index
  • Oyster Mushrooms
  • Sea Moss 101
  • Sea Moss Recipes
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Soups

    One-Pot High Protein Plant-Based Soup

    Published on November 16, 2020. Last updated on July 18, 2022 by Gina Marie 1 Comment

    Sharing is caring!

    453 shares
    • Share
    • Yummly
    • Twitter

    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe

    This Plant-Based Soup is healthy, oil-free, high in protein, and made in one pot! This makes for an easy, comforting, and fuss-free vegan dinner.

    plant based soup in a white bowl with a spoon

    When vegans make the argument that plants have protein, I think they had this recipe in mind!

    This vegetable packed plant based soup has about 25 grams of protein per serving and is so healthy and clean, your cells will be thanking you! Plus high protein recipes are needed for healthy vegan weight gain!

    No Oil Healthy Vegan Soup!

    Here on Vegan With Curves, I don't shy with using plant-based oils and vegan butter for cooking. But lately, I been experimenting with oil-free cooking and I must say I like it!

    I won't go totally oil-free but this plant-based soup will be the first of many no oil recipes to come!

    What to Eat to With Plant-Based Soup

    • Spelt Cornbread
    • Cucumber Chickpea Tomato Salad
    • Tortilla Chips

    How to Make Plant-Based Soup

    *Please read detailed and printable recipe card below for full ingredients and instructions.

    1. Add broth to a pan and heat it up over medium heat. Sauté your onions, garlic, and celery in broth until translucent, and then add the remaining of your broth. (Photo 1 & 2)
    2. Next add the rest of your vegetables, beans, seasonings, and herbs and simmer for 40 minutes before serving. (Photo 3, 4, 5, & 6)
    6 grid step by step phot of making vegetable soup

    Substitution, Cook, & Storage Tips

    • Any vegetable or bean will work for this soup. It's a diverse recipe so if you don't like kale, you can use spinach instead.
    • This recipe will keep in the refrigerator for 3 to 4 days. It can be frozen for up to 2 months.

    How Does this Recipe Help with Vegan Weight Gain

    This recipe has 25 grams of protein per serving is great for bulking!

    photo of vegetable soup in a pot with a ladle

    More Soup Recipes

    • Black-Eyed Pea Soup
    • King Oyster Mushroom Soup
    • Vegan Yellow Split Pea Soup

    WANT MORE? Subscribe to my NEWSLETTER  and follow along on Pinterest, Facebook, and Tik Tok for the latest updates.

    One-Pot Healthy Plant-Based Soup

    This Plant-Based Soup is healthy, oil-free, and made in one pot! This makes for an easy, comforting, and fuss-free vegan dinner.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: Plant Based, Vegan
    Keyword: plant based soup
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 servings
    Calories: 389kcal
    Author: Gina Marie

    Ingredients

    • ¼ cup homemade vegan bone broth (or store-bought broth) note 1
    • ½ large onion, chopped
    • 3 cloves garlic, chopped
    • 2-3 medium celery stalks, chopped
    • 4 cups homemade vegan bone broth (or store-bought broth)
    • 2 canned white beans or 2 cups prepared white beans
    • 1 large large zucchini, chopped
    • 5-6 tomatoes, chopped
    • Kale (as little or as much as you personally desire)
    • 1 ½ tablespoons tarragon
    • 1 ½ tablespoons basil
    • 1 tablespoons oregano
    • 1 teaspoon sea salt
    • 2-3 tablespoons Sea Vegetable Soup Mix (optional) note 2
    • fresh parsley (optional)
    US Customary - Metric

    Equipment

    Dutch Oven or Large Pot

    Instructions

    • Place a large pot over medium heat. Add ¼ cup of broth, onion, garlic, and celery to a pot and saute for 2 to 3 minutes.
    • Next, add 4 cups of broth, white beans, zucchini, tomatoes, kale, tarragon, basil, oregano, sea salt, and sea vegetable soup mix (optional) to your pot and mix together. Simmer on low for 35 minutes.
    • Once done, serve garnished with fresh parsley. This is great served with Spelt Cornbread, Cucumber Chickpea Tomato Salad, or tortilla chips. This recipe will keep in the refrigerator for 3 to 4 days. It can be frozen for up to 2 months

    Video

    Notes

    1. BROTH. This is an oil free recipe which is why it's sauté' in broth. But if you are not oil free, you can use your preferred oil instead. 
    2. SEA VEGETABLE SOUP MIX. This mix I got from Atlantic Holdfast Seaweed Company and it is a mix of wakame, sugar kelp, and kombu. You can skip this or replace with any of these seaweeds individually. 

    Nutrition

    Nutrition Facts
    One-Pot Healthy Plant-Based Soup
    Amount Per Serving (2 cups)
    Calories 389 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Sodium 603mg26%
    Potassium 686mg20%
    Carbohydrates 67g22%
    Fiber 19g79%
    Sugar 12g13%
    Protein 25g50%
    Vitamin A 2973IU59%
    Vitamin C 50mg61%
    Calcium 102mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

    As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.

    © Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

    © Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.

    « Oyster Mushroom Jackfruit Pot Roast
    Air Fried Buffalo Cauliflower (Ninja Foodi) »

    Reader Interactions

    Comments

    1. b b

      February 18, 2023 at 11:40 am

      Seaweed in a soup is the best!!!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Gina Marie, the face behind Vegan With Curves. Here you will find a collection of filling vegan recipes as well as tips to help keep you healthy and curvy!

    More about me →

    Popular Posts

    • fried oyster mushrooms in a bowl
      Fried Oyster Mushrooms
    • How to Make Sea Moss Gel
    • Irish Moss gel in a jar next to dried Chondrus Crispus
      How to Make Irish Moss Gel (Chondrus Crispus)
    • bbq lentil meatballs in a skillet with a spoon
      BBQ Vegan Lentil Meatballs (No Mock Meats!)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Service
    • Accessibility Statement
    • Copyright and Disclosures

    Newsletter

    • Sign Up! for emails and updates
    • YouTube
    • TikTok
    • Pinterest
    • Facebook
    • Instagram

    Contact

    • About
    • Meet Gina Marie
    • My Cookbook
    • Web Stories

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2016-2022 VEGAN WITH CURVES