Vegan Paya Soup

Savor the comforting warmth of Vegan Paya Soup, a plant-based spin on a classic favorite that’s packed with bold flavors and wholesome ingredients. This rich and creamy soup features a base of split red lentils simmered in aromatic spices like cumin, mustard seeds, turmeric, and coriander, creating a fragrant, irresistible broth. Fresh vegetables like carrots, celery, and spinach add vibrant color and nutrition, while the addition of coconut milk lends a velvety texture. A splash of lemon juice brightens every spoonful, and a garnish of fresh cilantro ties it all together. Perfect as a hearty dinner or a cozy starter, this vegan soup is both nourishing and satisfying. Pair it with crusty bread or basmati rice for a complete meal, and enjoy this delightful fusion of comforting tradition and vegan innovation.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large, chopped onion
• 4 cloves, minced garlic
• 1 inch piece, grated ginger
• 1 large, diced carrot
• 2 diced celery stalks
• 2 medium, chopped tomato
• 6 cups vegetable broth
• 1 cup split red lentils
• 1 whole bay leaf
• 1 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon coriander powder
• 1 teaspoon ground black pepper
• 1 can (14 ounces) coconut milk
• 2 cups, fresh spinach
• 2 tablespoons lemon juice
• 2 tablespoons coconut oil
• 1 to taste salt
• 0.5 cup, chopped fresh cilantro

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and mustard seeds; let them splutter for about 30 seconds.

Step 2

Add the chopped onion, garlic, and grated ginger to the pot. Sauté until the onions turn translucent, about 5 minutes.

Step 3

Stir in the diced carrots and celery, cooking for another 5 minutes until they start to soften.

Step 4

Add the tomatoes, turmeric powder, coriander powder, and ground black pepper. Cook for about 3 minutes until the tomatoes begin to break down.

Step 5

Pour in the vegetable broth and add the lentils and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 6

Cover the pot and let the soup cook for about 20 minutes, or until the lentils are tender.

Step 7

Stir in the coconut milk and fresh spinach, cooking until the spinach wilts, about 3 minutes.

Step 8

Add the lemon juice and season the soup with salt to taste.

Step 9

Remove the bay leaf before serving. Garnish with chopped fresh cilantro.

Step 10

Serve hot and enjoy your comforting bowl of Vegan Paya Soup.

Nutrition Facts

Serving size	(3151.8g)

Amount per serving	% Daily Value*
Calories	2028.0

Total Fat 47.7g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 5.1g
Cholesterol 0mg	0%
Sodium 8640.9mg	0%
Total Carbohydrate 326.7g	0%
Dietary Fiber 57.5g	0%
Total Sugars 95.0g
Protein 90.5g	0%

Vitamin D 0IU	0%
Calcium 748.7mg	0%
Iron 30.5mg	0%
Potassium 7599.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.5%

Protein: 17.3%

Carbs: 62.3%