Dinner has never been easier – or tastier.

Halloween’s over. You know what that means!

Put down the candy canes – we’re not talking about Christmas. We have a different (but equally fun) holiday to celebrate first.

Soup season.

Adam Sandler eats soup.

IGNITE knows there’s nothing better than a cozy bowl of soup on a cold day. So, we’ve reimagined our Soupbar for Humber and Guelph-Humber’s mostly virtual semester.

You can take home a free container of frozen soup from one of our on-campus freezers. Just thaw, reheat and eat!

If you aren’t on campus, don’t worry – there are still ways to get your soup fix. You can whip up these simple soup recipes at home in almost no time and freeze them for when you need a quick meal.

And, since November is World Vegan Month, these soups are all plant-based! (Stay calm, meat eaters: they’re filling, inexpensive and delicious enough to be enjoyed by all. This vegan guarantees.)

A spoon and a fork form a heart.

Grab your spoons and get hungry – here are five vegan soup recipes in case you can’t reach the Soupbar:

1. One-pot everyday lentil soup

one-pot everyday vegan lentil soup.
Image and recipe courtesy of Minimalist Baker.

Any vegan worth their salt will tell you lentils are a lifesaver. They’re cheap, tasty and packed with protein to keep you feeling full and focused. This recipe pairs them with some yummy veggies and comes together in just over 30 minutes.

Here’s what you need:

  • 2 tablespoons water or oil of choice
  • 4 large carrots, thinly sliced
  • 2 cloves garlic, minced
  • 4 stalks celery, thinly sliced
  • 2 small shallots or 1/2 white onion, diced
  • 1/4 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 3 cups yellow or red baby potatoes, roughly chopped into bite-size pieces
  • 4 cups vegetable broth, plus more as needed
  • 2-3 sprigs fresh rosemary or thyme
  • 1 cup uncooked green or brown lentils, rinsed and drained
  • 2 cups chopped sturdy greens (such as kale or collard greens)

Pro tip: swap the fresh herbs for twice the amount of dried herbs to save money, time and space in your fridge.

2. Roasted garlic tomato soup

Vegan tomato basil soup.
Image and recipe courtesy of A Virtual Vegan.

Few things are as soothing as fresh tomato soup. This one is easy, tasty and quicker than Campbell’s – but if you have some extra time, whip up a vegan grilled cheese on the side for a truly swoon-worthy supper.

Here’s what you need:

  • 1 teaspoon olive oil or water
  • 1 medium onion, chopped
  • 3 large cloves of garlic, finely chopped
  • 7 cups chopped fresh tomatoes
  • 1 handful basil leaves
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon pepper, plus more to taste

3. Vegan instant ramen

Vegan instant ramen.
Image and recipe courtesy of The Edgy Veg.

Ah, instant ramen. A college classic. It gets a bad rep for being low in nutrients, but a few simple add-ins can transform it from struggle to scrumptious.

This recipe is soup-er versatile – use it as a guideline and toss in any veggies or vegan proteins you have on hand!

Here’s what you need:

  • 1 package instant ramen, vegetable flavour
  • 1 instant ramen seasoning packet
  • 2 bok choy, cut into quarters lengthwise
  • 1 tablespoon sesame oil
  • 1/4 cup frozen corn
  • 1 green onion or scallion, chopped and divided
  • 1 cup water
  • 3/4 cups unsweetened soy milk or coconut milk
  • 1 teaspoon-1 tablespoon Sriracha, depending on your desired spice level
  • 1/4 cup vegan protein of choice
  • Toasted black sesame seeds, to garnish

4. Vegan chickpea noodle soup

Vegan chickpea noodle soup.
Image and recipe courtesy of Veggies Save The Day.

Who said going vegan means you have to give up your childhood favourites? This plant-based twist on chicken noodle soup substitutes chicken for chickpeas but keeps the classic taste.

Here’s what you need:

  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 medium onions, chopped
  • 4 medium carrots, thinly sliced
  • 4 celery stalks, thinly sliced
  • 6-8 sprigs fresh thyme
  • 1 bay leaf
  • 8 cups vegetable broth
  • 8 ounces whole wheat rotini noodles
  • 1 cup (or 2/3 can) cooked chickpeas
  • Salt and pepper, to taste
  • Chopped fresh parsley, to garnish
  • Crackers or bread, to garnish

5. Mom’s cauliflower rice soup

Vegan curried cauliflower rice soup.
Image and recipe courtesy of Cotter Crunch.

OK, this recipe isn’t technically my mom’s. But, my mom’s been making it for years – so, to me, it’s mom’s cauliflower rice soup. It’s tangy, packs the perfect amount of heat and is loved by both vegans and non-vegans in my family.

It’s delicious on its own, but I recommend serving it with a side of soft baguette.

Here’s what you need:

  • 5–6 cups of cauliflower florets or 3–4 cups cauliflower rice
  • 2– 3 tablespoons curry powder or curry seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 2–3 tablespoon olive oil
  • 3/4 cup chopped red onion
  • 1 teaspoon minced garlic
  • 2 teaspoon olive oil or avocado oil
  • 8 kale leaves, chopped
  • 2 cups chopped carrots
  • 4 cups vegetable broth
  • 1 cup almond milk or coconut milk
  • 1/2 teaspoon red pepper or chili flakes
  • 1/2 teaspoon black pepper

Don’t forget to tag @shareignite in your vegan soup creations!

If you can resist long enough to take a picture, that is.

A woman hungrily looks at a bowl of soup.

Fuel up, then exercise your brain by joining IGNITE’s LinkedIn workshop!

Follow IGNITE on Facebook, Instagram and Twitter for all things student life.