Now that we’re heading towards autumn, this is an ideal opportunity for us to rekindle our love of soup. This is a vegan vegetable soup with a good dose of spice to give it a delicious curry flavour. Thick, warming and packed with vegetables, this soup is a must for the cooler months of the year.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
Sweet potato forms the main bulk of the soup and is accompanied by red onions, peppers, courgettes and chickpeas. Canned tomatoes and vegetable stock make up the liquid, cooked with a variety of spices and a good helping of vegan yoghurt. The potatoes give it a natural sweetness, which works in harmonious juxtaposition to the spices. It serves about six people as a side dish, four if you’re having it as a main course. If there’s just two of you, then make the full batch anyway and freeze the rest in portion sizes.

ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT

Curried Vegetable Soup
Ingredients
Gluten-Free.
For the Soup:
- 3 tbsp olive oil
- A knob of vegan butter
- 3 medium sweet potatoes peeled and diced small
- 1 medium red onion sliced
- 1 can of chickpeas drained
- 1 red pepper diced
- 2 courgettes diced small
- 2 cloves garlic chopped
- 1 can chopped tomatoes
- 1 ½ litres vegetable stock make sure it’s vegan and gluten-free
- 3 tbsp tomato puree
- 3 tsp wholegrain mustard
- 2 heaped tbsp hot madras curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 4 heaped tbsp vegan yoghurt
To Finish:
- A handful of chopped coriander
- 2 lemon wedges per bowl
- Your favourite bread
Instructions
- Heat the oil and the vegan butter in a large saucepan and gently cook the diced sweet potatoes for 8 minutes or so, until they have started to soften. Now add the onion, chickpeas, pepper and courgettes and cook for another 7-8 minutes, stirring often.
- Once the veg has softened, add the garlic and cook for 2 minutes to bring out the flavour. Now pour in the chopped tomatoes and the veg stock and bring to the boil.
- Turn the heat down to a gentle simmer and then add the rest of the soup ingredients. Simmer for about 40 minutes, until you have a thick and delicious soup.
- Once it is cooked, part blend the soup either by using an emersion blender or putting half of the soup into a jug blender before pouring it back in again. You want part of the soup to be smooth and thick but still have lots of nice vegetable chunks.
- Serve with the coriander, lemon wedges and bread.

WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my latest recipes here:
Sri Lankan Style Vegan ‘Chicken’ and Courgette Curry with Coconut Rotis
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on…
Sweet Potato, Lentil and Bean Chilli
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…
Mini Vegan Chicken and Courgette Pies
This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…
Savoy Cabbage, Apple and Walnut Slaw
A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…
Caramelised Red Onion and Cranberry Tarts
Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…
Cranberry Sauce
Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…
Vegan Mushroom, Green Olive and Walnut Patè
Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…
Roasted Butternut Squash with Lentils and Mushrooms
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…