Craving something warm and comforting on a chilly night?
These freezer-friendly vegan soups and stews are your go-to solution!
They’re packed with rich flavours and plant-based goodness, perfect for busy days or chilly nights.
Whether you’re prepping ahead or need a quick meal, these hearty dishes will keep you cosy and satisfied.
Grab your pot, stock up your freezer, and prepare for a comforting, savoury adventure.
11 Hearty Freezer-Friendly Vegan Soups & Stews For Nights
Get ready for cosy vibes with these eleven freezer-friendly vegan soups and stews!
Perfect for busy nights, they’re full of flavour and super easy to prep.
Make, freeze, and enjoy a warm, satisfying meal whenever needed!
Here’s a handy table with the dish names, prep time, cook time, and serves for the recipes.
| Dish Name | Prep Time | Cook Time | Serves |
| 1. Creamy Spiced Carrot and Lentil Soup | 10 mins | 30 mins | 4 |
| 2. Vegan Potato Soup with White Beans | 15 mins | 40 mins | 4-6 |
| 3. One-Pot Yellow Split Pea Soup | 10 mins | 35 mins | 4-5 |
| 4. Vegan Turmeric Soup | 10 mins | 25 mins | 4 |
| 5. Instant Pot Black Bean Soup | 5 mins | 25 mins | 4-6 |
| 6. Vegan Corn Chowder | 10 mins | 30 mins | 4 |
| 7. 8-Ingredient Harissa Bean Chili | 10 mins | 35 mins | 4-5 |
| 8. Slow Cooker Irish Stout Stew | 15 mins | 6 hrs | 6-8 |
| 9. Fennel Walnut Soup with Leeks & Turmeric | 15 mins | 30 mins | 4-6 |
| 10. Creamy White Bean Soup with Kale, Rosemary & Lemon | 10 mins | 30 mins | 4-5 |
| 11. Smoky Chickpea, Cabbage, & Lentil Soup with Kale | 15 mins | 40 mins | 4-6 |
Recipe 1 – Creamy Spiced Carrot And Lentil Soup
Carrots and lentils unite in this velvety soup that’s as cosy as a fireside chat with your grandma!
Ingredients
- 500g carrots, peeled and chopped
- 1 cup red lentils
- 1 can (400ml) coconut milk
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 onion, chopped
- 2 tbsp olive oil
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Toss in the chopped onion, garlic, and ginger, cooking until they soften and fill your kitchen with an aroma.
Step 2: Add the carrots, red lentils, cumin, and coriander. Stir it up like you’re mixing dumpling dough, coating everything nicely.
Step 3: Pour the vegetable broth, boil it, and lower the heat. Mix for about 20 minutes until the carrots are tender and the lentils are mushy.
Step 4: Grab a blender and puree until smooth. Stir in the coconut milk, heat through, and season with salt and pepper. Taste it and adjust until it sings.
Chef’s Tip: Freeze in portions. Perfect for those nights when you’re too tired to cook but still want something delicious.
Recipe 2 – Vegan Potato Soup With White Beans
Potatoes are a staple everywhere, and this creamy white bean soup is a vegan tribute to people’s love for them!
Ingredients
- 4 large potatoes, peeled and diced
- 1 can (400g) white beans, drained
- ½ cup sun-dried tomatoes, chopped
- 2 tbsp fresh thyme or rosemary
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Heat olive oil in a pot and fry the onion and garlic until golden and fragrant.
Step 2: Add the diced potatoes, white beans, and broth. Bring to a boil, then mix for 15-20 minutes until the potatoes soften like a Polish lullaby.
Step 3: Mash half the soup for that creamy texture, leaving some chunks for a rustic feel.
Step 4: Stir in the sun-dried tomatoes and herbs, then season with salt and pepper. Give it a taste; it should be hearty enough to impress even your meat-loving uncle!
Chef’s Tip: Double the batch; this one tastes even better reheated after a night in the fridge.
Recipe 3 – One-Pot Yellow Split Pea Soup
Wholesome, hearty, and all-in-one pot. This Yellow Split Pea Soup is pure comfort!
Ingredients
- 1 cup yellow split peas
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Warm the olive oil in a pot and fry the onion, carrots, and celery until they soften.
Step 2: Stir in the split peas, turmeric, and cumin. Let the spices bloom for a minute, filling your kitchen with warmth.
Step 3: Add the broth, boil, and mix for 30-40 minutes until the peas are tender and break apart.
Step 4: Season with salt and pepper. If you like it smoother, give it a quick blend, but a chunky texture works too.
Chef’s Tip: Freeze in small batches for a quick lunch that beats a soggy sandwich any day.
Recipe 4 – Vegan Turmeric Soup
Bright, bold, and vegan, this Turmeric Soup is a bowl of sunshine!
Ingredients
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh turmeric, grated (or 1 tsp ground)
- 1 sweet potato, diced
- 1 can (400ml) coconut milk
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Heat olive oil and cook the onion and garlic until soft and whispering sweet nothings.
Step 2: Add the turmeric and sweet potato, stirring to coat them in that golden glow.
Step 3: Pour in the broth, boil, then mix for 20 minutes until the sweet potato is fork-tender.
Step 4: Blend until silky, stir in the coconut milk, and season. It’s sunshine in a bowl!
Chef’s Tip: Store in the freezer for a quick dose of warmth and health when winter hits hard.
Recipe 5 – Instant Pot Black Bean Soup
Bold, cosy, and ready in a flash!
Ingredients
- 2 cups dried black beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp cumin
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Set your Instant Pot to cook, heat the oil, and fry the onion, garlic, and bell pepper until softened.
Step 2: Add the soaked beans, cumin, and broth. Stir like you’re prepping for a Polish feast.
Step 3: Seal the lid, set it to high pressure for 45 minutes, then let it release naturally.
Step 4: Blend half for creaminess, season with salt and pepper, and serve hot.
Chef’s Tip: Freeze leftovers; they reheat like a dream for a fast, filling meal.
Recipe 6 – Vegan Corn Chowder
Warm up with this rich and satisfying vegan corn chowder, full of flavour and 100% plant-based!
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (400ml) coconut milk
- 3 cups vegetable broth
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Heat olive oil and cook the onion and garlic until fragrant.
Step 2: Add the potatoes, corn, and smoked paprika, stirring to mix the flavours.
Step 3: Pour in the broth, boil, then mix for 20 minutes until the potatoes are soft.
Step 4: Stir in the coconut milk, blend half for creaminess, and season to taste.
Chef’s Tip: Freeze in single servings for a quick pick-me-up on dreary days.
Recipe 7 – 8-Ingredient Harissa Bean Chili
Quick, bold, and delicious!
Ingredients
- 2 cans (400g each) mixed beans, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp harissa paste (or less for milder taste)
- 1 can (400g) chopped tomatoes
- 2 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Heat olive oil and sauté the onion and garlic until soft and chatty.
Step 2: Stir in the harissa, beans, and tomatoes. Give it a good mix like you’re stirring up family gossip.
Step 3: Add the broth, boil, then mix for 25 minutes until thickened.
Step 4: Season with salt and pepper. Taste and adjust; it’s your chilli now!
Chef’s Tip: Freezes like a champ, perfect for when you need a spicy hug.
Recipe 8 – Slow Cooker Irish Stout Stew
Let the slow cooker work while you savour this hearty, beer-infused stew!
Ingredients
- 2 cups potatoes, diced
- 2 carrots, sliced
- 1 onion, chopped
- 1 cup mushrooms, sliced
- 1 can (330ml) Polish beer (e.g., Żywiec)
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Instructions
Step 1: Toss the potatoes, carrots, onion, and mushrooms into your slow cooker.
Step 2: Mix the beer, broth, tomato paste, and thyme in a bowl, then pour over the veggies.
Step 3: Set to low and cook for 6-8 hours until everything’s tender and flavorful.
Step 4: Season with salt and pepper. Give it a stir and a taste.
Chef’s Tip: Freeze extras, a hearty meal waiting to be reborn.
Recipe 9 – Fennel Walnut Soup With Leeks & Turmeric
A unique, flavorful blend of fennel, walnuts, and turmeric; comfort with a twist!
Ingredients
- 1 fennel bulb, chopped
- 2 leeks, sliced (white parts only)
- ½ cup walnuts toasted
- 1 tsp turmeric
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Heat olive oil and sauté the leeks and fennel until they soften and smell divine.
Step 2: Add the turmeric and walnuts, stirring for a nutty twist.
Step 3: Pour in the broth, boil, and then simmer for 20 minutes.
Step 4: Blend until smooth, season, and serve hot.
Chef’s Tip: Freeze in jars, shake it up for a gourmet treat anytime.
Recipe 10 – Creamy White Bean Soup With Kale, Rosemary & Lemon
Beans and kale get zesty with lemon in this soup that’s as comforting as a Polish winter blanket!
Ingredients
- 2 cans (400g each) white beans, drained
- 2 cups kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- Juice of 1 lemon
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Heat olive oil and cook the onion and garlic until golden and chatty.
Step 2: Add the beans, rosemary, and broth. Bring to a boil, then simmer for 15 minutes.
Step 3: Blend half the soup, then stir in the kale and lemon juice. Cook until the kale wilts.
Step 4: Season with salt and pepper and taste the brightness.
Chef’s Tip: Freeze in portions for a zesty lift on cold days.
Recipe 11 – Smoky Chickpea, Cabbage, & Lentil Soup With Kale
Cabbage is a Polish VIP, and this smoky soup is a vegan party in a bowl!
Ingredients
- ½ head cabbage, shredded
- 1 can (400g) chickpeas, drained
- 1 cup lentils
- 2 cups kale, chopped
- 1 tsp smoked paprika
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Step 1: Heat olive oil and cook the onion and garlic until soft and smoky.
Step 2: Add the cabbage, chickpeas, lentils, and smoked paprika.
Step 3: Pour in the broth, boil, then mix for 25-30 minutes until the lentils are tender.
Step 4: Stir in the kale until it wilts, then season with salt and pepper.
Chef’s Tip: Freezes perfectly and reheat for a smoky escape.
