Vegan Vegetable Soup with Brussels Sprouts & Bok Choy

This delicious vegan vegetable soup recipe with Brussels sprouts and Bok choy is a favorite.

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This delicious vegan vegetable soup rocks tons of veggies, over 20 grams of fiber, and slews of herbs. It also helps offset the harmful effects of PFAs, as studies now show that fiber foods—tons in this soup!—can help trap and remove toxins through the digestive tract, potentially limiting their absorption.

It also tastes great, warms and nourishes the gut, and sports some of nature’s healthiest vegetables. One study found that “each daily portion of fresh vegetables reduced the overall risk of death by 16 percent.”

Paired with a crisp green salad and garlic croutons, it’s a win. 😋

Vegan Vegetable Soup Recipe

Vegan vegetable soup is ideal for warming the body with fresh veggies and herbs—a plus during the winter months when the body craves heat.

I also add Brussels sprouts because they’re so healthy, and Bok choy, which has been shown to rock more bioavailable calcium than dairy.

Here’s what you’ll need:

Equipment

• Soup pot.
• Saucepan.
• Colander.
• Food storage container.
• Flatware and cutlery.
• Knife set.
• Cutting board.
• Bowls.

To supercharge the benefits of this veggie soup, I add a splash of Bragg Liquid Aminos and nutritional yeast. They not only add depth, they boost protein, B vitamins, and other nutrients.

I’m also a fan of ‘grains of paradise’—a warm peppery spice that enhances flavor while adding antioxidant and anti-inflammatory benefits.

Ingredients

• 6 cups filtered water.
• 2 cups veggie broth.
• 1 cup sweet peas.
• 1 1/2 cups Brussels sprouts.
• 1 cup Bok Choy.
• 1 cup tomatoes.
• 1 cup carrots.
• 2 med potatoes.
• 1 cup celery
• 1 cup onion. 
• 3 cloves garlic.
• 2 cups mixed greens.
• 1 tsp thyme.
• 1 tsp oregano.
• 1 tsp rosemary.
• 2 Bay leaves.
• 1/2 cup parsley (fresh).
• 1 tsp pink salt.
• 1 tsp black pepper.
• 1 tsp grains of paradise.
• 1 tbsp garlic powder.
• 1/4 cup nutritional yeast.
• 1/4 cup Bragg Liquid Aminos.
• 1 cup croutons.

You can also add green beans, corn kernels, zucchini, broccoli, cauliflower, and other ingredients like beans to this soup. And when it comes to greens, think collards, chard, kale, spinach, arugula, on and on.

I typically add the greens at the end to existing heat so they’re minimally cooked. Enzymes and other key nutrients in certain veggies are damaged under heat.

Vegetable Soup Recipe

If you don’t have time to make a full homemade soup from scratch, either pop the ingredients into a slow cooker or put it together quickly like this:

• Lightly sauté your favorite veggies in a saucepan with a splash of vegan butter or olive oil.
• Add an organic pre-made soup like Imagine’s Super Green, Potato, Butternut Squash, etc.
• Season as above, loading greens and nutritional yeast at the end.

By the way, foods like nutritional yeast and miso are heat sensitive.

Instructions

• Pick and prep your favorite vegetables.
• If you’re using tofu or vegan ‘meat’ substitutes, pan fry in organic oil until crisp and firm, seasoning directly, then set aside, saving the oil.
• Bring liquid to a simmer in soup pot.
• Add all ingredients except leafy greens, nutritional yeast, Bragg, and croutons.
• Reduce heat to medium and cook until veggies are tender but firm, about 15-20 minutes. Watch the potatoes closely, lightly piercing with a fork because they’re easily overcooked. You can also cook them in advance or twice-bake them in their peels and add at the end.
• Remove soup from heat, discard bay leaves, and add the rest of the ingredients, using a spatula to capture the oil and herbs if you sautéed. Thickeners should also be added and adjusted near the end.
• Sample, season to taste, and serve with croutons, salad, and crusty sourdough bread. You can top with raw garlic, vegan cheese, microgreens, chili peppers, or additional herbs.

How to Thicken Soup

Aside from swapping broth for a thicker vegetable soup base, you can thicken a homemade soup by adding more nutritional yeast, vegan cheese, or by creating a base in a saucepan with melted organic vegan butter or olive oil and enough cornstarch or flour to absorb it, and then adding water—stirring constantly on high heat—to achieve a gravy-like texture, which you then add to the soup. 

You can also thicken soups and sauces with guar gum, agar agar, or tapioca starch.  

And don’t forget croutons—they’re a win in soups! Get the recipe here. 

Enjoy! 💚 🌱