Hearty Vegan Soup Recipe

Winter soup recipe

The hearty winter vegan soup recipe. Simple. Just like me.

I don’t know what the conditions are like where you’re living, but here in not so sunny South Wales, the nights are drawing in, the temperatures are dropping to single figures, and long bike rides are becoming less fun to endure.

For sure, Winter is coming…

In preparation, this week I’m bringing you a simple, hearty, vegan soup recipe. It’s one that you can make a big batch of, that will help get you through the cold days and nights to come.

I’ll admit, the soup isn’t exactly the most tantalising on the taste buds. I mean, it tastes good, but there’s hardly a whirlwind of flavours bursting through (especially when you compare it to this vegan curry).

But it’s warm, hearty and full of goodness. It really hits the spot on a cold day. Plus, it contains pearl barley, which used to be the food of the gladiators. So you know it’s legit.

On top of all that, it’s super easy to make, and inexpensive. The vegan soup recipe makes about 4 to 6 servings, depending on how many miles you’ve run…

So get your veggies ready, it’s about to go down.


  • 300g pearl barley
  • 2 carrots
  • Half a swede
  • 2 sweet potatoes
  • 2 parsnips
  • 1 onion
  • 2 litres veg stock (or enough to cover ingredients)
  • 1 tbs black Pepper
  • 3 stars of star anise


  1. Chop your veggies into small cubes. This might take a few minutes, so throw on your favourite music, and try not to cut your fingers…
  2. Add all the ingredients to a big pot, and either cook on low on the hob, or in the oven on around 140C for around 1 hour 30 to 2 hours.
  3. Enjoy with a sizeable chunk of warm bread.
  4. Freeze the leftovers as a part of your emergency hibernation food store.

If you enjoyed this recipe and you want more, feel free to check out our plant based recipes page.

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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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