The Vegan Soup Challenge starts soon. It's a challenge to enjoy one delicious bowl of homemade vegan soup every day for 21 days in February. (It's free to join so check out the details here.)
During the challenge, I'll give you a weekly grocery shopping list of specific ingredients needed to make the two featured recipes. Still, it can be helpful to have a general idea of the kinds of things you should have stocked in your fridge and cabinets. At least, that's what one past participant told me so I figured maybe more folks would like this too.
Perhaps having on hand the foods listed here will inspire creativity and cause you to cook soup without a recipe, but just based on what calls to you. That's always fun!
Below are the building blocks of vegan soup. You should absolutely always have them on hand during the challenge:
- Your favorite bouillon, broth, or stock: I love Organic Better than Bouillon vegetable soup base because like bullion cubes it's economical and takes up less space in the fridge/cabinet, but it is 100x more flavorful than those cubes. If you prefer something more DIY and less processed, learn how to make vegetable broth with kitchen scraps at Oh My Veggies!
- sea salt
- black pepper
- bay leaf
- yellow onions
- vegetable oil: I use extra virgin olive oil, canola, and extra virgin coconut oil.
Here's a list of foods you may wish to keep on hand in case you want to be create your own soup recipe or substitute ingredients in an existing recipe. (Note: This is not a recipe. I'm sure all of this stuff in one pot would taste a hot mess.)
- frozen leafy greens (chopped): spinach, kale, collards
- frozen veggies: corn, cut green beans, cauliflower, broccoli
- frozen legumes: peas, lima beans, black eyed peas
- fresh vegetables & herbs: parsley, cilantro, shallots, celery, carrot, and whatever looks good at the farmer's market
- beans and lentils (dried, Tetra pak, or canned)
- diced tomatoes (Tetra pak or canned): fire roasted is tastiest.
- whole wheat pasta: bite-sized types like macaroni or shells is best.
- coconut milk
- spice blends: curry powder, chili powder, Italian blend
You can expect to see these winter seasonal veggies and fruits at your local farmer's market (if you live in the Northeast). All of these would be yummy in a soup:
- Beans (shell)
- Winter Squash
What do you prefer: homemade broth, bouillon cubes, Tetra pak broth, or Better than Bouillon? Leave a comment.
Are you participating in the Vegan Soup Challenge this February? Get all the info here.
Olivia Lane Lovejoy is a Blogger, Green Living Educator, and Health Coach trained at The Institute for Integrative Nutrition. She's also author of Baking Soda & Bliss: The Healthy & Happy Guide to Green Cleaning.