Vegetable Soup Recipe That Rocks National Soup Month

Soup has been a staple of many cultures for thousands of years. One likely origination of soup was in cultures that needed to stretch their food for longer boiled their ingredients into soup. In cultures where food was scarce, they used every single part of food including all parts of animals and all parts of vegetables. Some of these parts, especially in the animals, were not very savory on their own, but still held nutritional value. By boiling the less desirable parts of foods down into water, people could still enjoy the nutritional value of foods and enjoy the taste. By breaking the foods down in boiling water, the food also fed more people than served alone.

January is National Soup Month and serves as a perfect excuse to try new flavors of soups. Among the most popular types of soup is vegetable soups. The possibilities are endless to what you can do with vegetable soup.

In honor of National Soup Month, we have pulled together a rocking vegetable soup recipe for you to try. This recipe takes a fun twist on the normal crockpot meal and is completely vegan.

Vegan Curry Soup Recipe


1 large onion
2 tablespoons of olive oil
2 minced cloves of garlic
2 cups of cubed butternut squash
2 cubed potatoes
2 diced carrots
1 diced red pepper
2 sliced Tofurkey sausages
2 diced tomatoes
2 teaspoons curry powder
Vegetable Stock
Salt and pepper to taste

Take the 1 large onion, dice it, and throw it in the bottom of a crockpot on high with the 2 tablespoons of olive oil. Add the 2 minced cloves of garlic. While those items heat, gather your other ingredients.

Once you have chopped, cubed, and measured you other solid ingredients add them to the crockpot. Fill the pot until the stock is about 1/2 inch above the ingredients. Mix together thoroughly. Cook for 4 hours on high or 8 hours on low. Season to taste at the end.


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