Here are 10 Great vegan Soups you can make at home in less than thirty minutes!

1. Creamy Miso Soup-boil water with 1/2 cup parsnips for :10, then add 1/4 cup chick peas and boil :05. Add chopped kale (collards or broccoli will do) and scallions and cook :03 more, than reduce flame and add 2 ts miso for :01, then let stand for :05, blend and serve.
2. Squash Miso Soup-boil water w/ 1 cup winter squash, add cumin, curry etc, then barley miso at end
3. Lentil Stew-rinse a cup of green lentils (red lentils okay too but cook less) and place in three cups boiling water with a pinch of sea salt or better yet a postage stamp of kombu. Cover and boil for :15 (:05 red lentils), then add chopped veggies such as white mushrooms, onions, carrots and celery, as well as any herbs you might like. We enjoy cardomom or cumin, sometimes a little white pepper and turmeric. Go easy on herbs and spices if it’s winter or if you have a heart condition. Boil :10 more, then add a slurry made from some of the soup and 2-3 teaspoons of white, light, or brown rice miso (really any miso will do, these are sweet and tasty, whereas barley is healthier, counters nice with corn and other sweet ingredients). Simmer one minute and enjoy!
4. Mushroom Barley Soup-Add 1 cup rinsed whole barley to 3 cups water and a pinch of sea salt. Boil for :30, then add 1 cup of chopped white, porcini, crimini or shiitake mushrooms. I like to use a mix of at least two. Also add chopped celery, carrot, a chopped dried tomato and a bit of garlic if you are healthy, and boil for another :10. You can add some herbs and spices, I like to use coriander or sage. Add two Tablespoons shoyu, simmer for another minute and serve.
5. Carrot Ginger Soup-boil water with 2 cups carrots for :10, then add 1/4 ts ginger juice or 1/2″ chunk for :05, then blend and add softened sliced shiitakes and a bit of white miso or shoyu, dill weed is optional
6. Shoyu Broth-Use extra water and wakame, boil in onions and kale, then add shoyu or tamara to taste
7. Cucumber Soup (cold or hot)-boil 2 cucumbers and radishes, with lemon or italian seasoning
8. Vegetarian Chili-we are stuck on the 365 brand of vegetarian chili, one can, to which we add 1/2 a can of garbanzo or other white beans, and black beans or kidney beans, along with a small sautéed onion, celery greens, cumin and a dash of olive oil. Simmer five minutes, and add More Than Gourmet vegetable stock if too thick, or some kuzu in water if too thin. Top with soy sour cream or guacamole and enjoy with flatbread, corn chips.
9. Corn Soup-Cut niblets off ear and clean, quarter and boil ears for :10, then add fresh pepper, niblets and barley miso, remove ears and blend just a bit for nice texture, add scallions for garnish
10. White Bean Stew–
    1 tb olive or safflower oil
    1 tb earth balance (butter substitute)
    1 small onion chopped
    1 med carrot chopped coarsley
    1 stalk celery chopped (leaves included if possible)
    1 clove garlic chopped
    1 tsp dried italian spices
    1/2 bunch kale, stems removed, chopped
    3 cups vegetable broth or water (or mix)
    1 can white beans
    splash of shoyu
    vegetarian sausage (optional)
     
    Heat oil, add butter substitute, add onion, carrot, celery and dash of black pepper, cook over med. heat for 10 minutes. Stir in garlic and italian spices, cook 1 minute.
     
    Add kale and cook, stirring often, 5 minutes. Pour in broth/water. Bring to boil and reduce to low and simmer 15 minutes.
     
    Meanwhile, mash 1/4 cup of the the beans with a fork until almost smooth. Stir in all the beans (whole and mashed) and splash of shoyu. If using veg. sausage, add at this time. Simmer for about 20 minutes. Add more seasoning if you like.
     
    Serve with warm bread

Notes—All recipes besides 10) use 2 cups water, and a few bits either wakame, kombu or occasionally dulse seaweed. All take less than :30 minutes to prepare; all are vegan; all are healthful; all can be eaten within a week or frozen for a couple of months. Generally, you want to cook foods more and use more sodium in the autumn and winter.

When you get more advanced, you can add mochi, or fu to your soups.

Bon appetite!