Vegan Vegetable Soup Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
8 Servings 1½ cups per serving 4 Weight Watchers Points Plus per serving 2 Weight Watchers SmartPoints per Serving 2 Weight Watchers Flex Point per Serving
  • 4 medium red potatoes, diced
  • 4 carrots, peeled and sliced
  • 1 cup broccoli florets
  • ½ cup cauliflower florets
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup snow peas, cut in half
  • 2 cups baby spinach
  • 1 teaspoon onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ teaspoon dried sage
  • 4 cups vegetable broth
  • 1 8 ounce can tomato sauce
  • 2 cups water
  • 1 tablespoon Bragg's Liquid Amino's or Low Sodium Soy Sauce
  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with a silicone mat or parchment paper
  3. Spread potatoes, carrots, broccoli, cauliflower, and onion onto a baking sheet. Bake at 400 degrees for 20 minutes, turning once halfway through cooking time.
  4. In a large stockpot, add roasted vegetables, garlic, snow peas, spinach, seasonings, broth, water, tomato sauce, and liquid amino's. Stir well.
  5. Bring soup mixture to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
  6. Alternate cooking methods:
  7. Crockpot: After removing vegetables from the oven, combine with all other ingredients in a Crockpot, and cook on low for 3 hours.
  8. Instant Pot: After removing vegetables from the oven, combine with all other ingredients in Instant Pot liner. Place lid and set to seal. Set to Soup, and cook for 10 minutes. NPR for 5 minutes, finish releasing pressure and serve.
Recipe by You Brew My Tea at