Instant Vegan Soup Bombs

Looking for a hug in a mug? A quick lunch on the run, an easy dinner after a long day at work or a late night snack? Stock your freezer with quick, easy and delicious instant vegan soup bombs for a hit of flavour that will warm you from the inside out.

Soup bombs are perfect for using up left over herbs in the crisper as well as any other bits like garlic, ginger and maybe that half-jar of oven-dried tomatoes you don’t know what to do with. This is a ‘bit of this, shake of that’ kind of recipe that you can adjust the scale of spicy and herbs-y to taste and to what you have in the fridge.

Need a pasta sauce in a hurry? Add a soup bomb, a little cream and some steamed broccoli and you’ll be set!

Instant Vegan Soup Bombs

Making vegan soup bombs couldn’t be easier. Simply gather up your chosen ingredients, or use the recipe below and add all ingredients to a small food processor. Blend to remove most of the lumps, until the desired texture has been achieved.

Pop into icecube trays to freeze. Once frozen, pop in an air-tight container and store in the freezer until needed. To make your soup, simply pop one or two soup bombs in a cap and add boiling water. If you’re feeling fancy, pop in some noodles or extra veg like asian greens. Or, lather up some toast generously with butter as your side.

Enjoy!

Instant Vegan Soup Bombs

Stock your freezer with quick, easy and delicious instant vegan soup bombs for a hit of flavour that will warm you from the inside out.
Prep Time 10 mins
Total Time 10 mins
Cuisine Australian
Servings 20
Calories 20 kcal

Equipment

  • Food Processor, Chopper or Blender
  • 2 Icecube Trays

Ingredients
  

  • ¼ cup Dried Tomatoes
  • 7 – 8 cloves Garlic
  • 20 – 40 grams Fresh Ginger
  • ¼ Onion
  • 1 Chilli
  • ¼ cup Vegetable Broth Powder
  • 1 tablespoon Olive or Avocado Oil
  • Herbs to taste: Coridander, Parsley, Chives

Instructions
 

  • Add all ingredients to the food processor, blend until smooth or desired texture has been achieved.
    ¼ cup Dried Tomatoes, 7 – 8 cloves Garlic, 20 – 40 grams Fresh Ginger, ¼ Onion, 1 Chilli, ¼ cup Vegetable Broth Powder, Herbs to taste: Coridander, Parsley, Chives, 1 tablespoon Olive or Avocado Oil
  • Spoon into icecube trays, cover and place in freezer. Once frozen, soup bombs can be stored in an airtight container in the freezer.
  • To serve, place 1 – 3 soup bombs to a cup, cover with boiling water and stir. Optionally, add noodles or vegetables such as asian greens for a heartier soup.

Notes

Vegan soup bombs are quick and easy to make and perfect for a fresh, healthy and flavoursome meal or snack in a hurry. Add a mixture of vegetables or noodles to make a heartier soup. Or, use the soup bombs for a burst of flavour when cooking pasta.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.

Nutrition

Calories: 20kcalProtein: 0.5gFat: 0.8gSaturated Fat: 0.1gSodium: 132mgPotassium: 59mgFiber: 0.4gCalcium: 8mg
Keyword Quick & Easy, Quick Meal
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