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4 Winter Warming Soups

4 Winter Warming Soups
4 Winter Warming Soups


We have tons of delicious and healthy soups here at BOSH, and we are sure there will be many of our recipes to suit your tastebuds.

However, during the winter months, we love snuggling up with a hot vegan soup, packed with veggies to boost our immune system. There is just something magical about a winter soup.

We also love to cook in season veggies, so have created some winter friendly soups to warm the cockles.

So here are our top 4 quick and easy lunch time soups to enjoy through the cold days of winter.



Roasted Tomato & Pepper Soup

  • 10 Tomatoes
  • 6 Cloves Garlic
  • 1 Red Pepper
  • 1 Red Onion
  • Olive Oil (for roasting)
  • Salt & Pepper
  • 1 tsp Italian Herbs
  • A few drops of Tabasco
  • 4 cups (1 litre) Vegetable Stock
  • 1/2 cup soy cream
  • Garnish: Soy Cream, Pepper & Basil

Spiced Butternut Squash Soup

  • 1 Butternut Squash
  • 4 Tomatoes
  • 4 cloves Garlic
  • Olive Oil (for roasting)
  • Pinch Salt
  • Pinch Chilli Flakes
  • Olive Oil (for frying)
  • 1 Red Onion
  • 1 Yellow Pepper
  • 1 Chilli
  • 4 cups (1 litre) Vegetable Stock
  • 1/2 cup Soy Cream
  • Garnish: Soy Cream & Chilli Flakes

Leek & Potato Soup

  • 2 tbsp dairy-free butter
  • 1 White Onion
  • 3 cloves Garlic
  • 3 Leeks
  • Pinch Salt & Pepper
  • 2 tsp Wholegrain Mustard
  • 2 tbsp Nutritional Yeast
  • 1 cup Nut Milk
  • 8 medium Potatoes
  • 4 cups (1 litre) Vegetable Stock
  • 1/2 cup Soy Cream
  • Garnish: Black Pepper, Chives

Carrot & Coriander Soup

  • 10 carrots
  • 4 cloves Garlic
  • Salt & Pepper
  • Olive Oil (for roasting)
  • 1 tbsp Olive Oil (for frying)
  • 1 White Onion
  • 2 inches Ginger
  • 3 tbsp Coriander (Cilantro) stalks
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 4 cups (1 litre) Vegetable Stock
  • Small bunch Coriander
  • 1/4 cup soy cream
  • Garnish: Black Pepper, Corriander & Soy Cream


  1. 1.

    For the roast tomato & red pepper soup, begin by roasting the tomatoes and garlic (with a drizzle of olive oil and some seasoning) on a tray for 15 minutes at 200°C. Then add the red onion and red pepper to the tray and roast for a further 15 minutes.

    Once everything is roasted nicely, transfer it over to a pan and add the vegetable stock. Make sure to remove the skins from the garlic. Allow to simmer for about 10 minutes until most of the liquid is gone. Then use a hand blender to wizz it all together.

    Add the soy cream, stir well, and serve with an extra drizzle of soy cream, some black pepper and basil.

  2. 2.

    For the spiced butternut squash soup, start by roasting the butternut squash, tomatoes and garlic on a tray with a drizzle of olive oil, a pinch of salt, and some chilli flakes.

    Next, in a frying pan, fry off the red onion until translucent, then add the yellow pepper and red chilli and cook for a few more minutes until softened. Transfer this over to a deeper pan and add the roasted veggies from earlier (removing the garlic skins first), and vegetable stock.

    Leave to simmer for 10 minutes until a lot of the liquid has gone. Whizz up using a hand blender, then add the soy cream and stir well. Garnish with a drizzle of soy cream and chilli flakes

  3. 3.

    For the leek and potato soup, start by boiling the potatoes until cooked. Then, put the dairy-free butter in a frying pan and heat up, then add the white onion and cook until translucent. Add the garlic, leeks and a pinch of salt & pepper and cook down for another minute or so. Then add the mustard, nutritional yeast and nut milk and mix together.

    Once everything is mixed well, add the cooked potatoes and vegetable stock, and simmer for about 10 minutes. Use a hand blender to whizz everything up, then add the soy cream and stir well. Serve and garnish with black pepper and chives.

  4. 4.

    For the carrot and coriander soup, start by roasting the carrots and garlic, with a drizzle of olive oil and some seasoning, for 30 minutes at 200°C. Whilst their roasting, fry off the white onion in a frying pan until translucent. Add the ginger and coriander stalks and stir well. Then mix in the ground coriander and cumin.

    Transfer this over to a larger pan and add the roasted carrots and garlic (remove the skins!). Add the vegetable stock, simmer for 10 minutes, and whizz using a hand blender.

    Stir in the soy cream and coriander, and serve with a drizzle of soy cream, some black pepper, and more coriander if you wish.