Filling soup recipes

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Any recommendations for vegetarian filling soup recipes please? I'm looking for something that I won't need bread with to stay full for a reasonable amount of time.

Pregnancy hanger has set in so I'm trying to cut out the unhealthy stuff.

Celery and cashew nut is good - has protein from the nuts and is delicious. Someone put the recipe from cranks on Pinterest:

www.pinterest.co.uk/pin/285626801347010588/?amp_client_id=CLIENT_ID(_)&mweb_unauth_id=f367a388&simplified=true

Also, Italian pasta and bean soup - or tomato, carrot and lentil - will also have carbs and protein and be yummy.

Or try adding toasted nuts and seeds.

Anything can be sturdified with sturdy ingredients - potato, lentils red or green, pasta, beans will always make a soup more filling.

Made a very filling cauliflower cheese soup last week, onions/garlic/fry up/smoked paprika/head of cauli including greens/veg stock to suit and half an hour simmer. Stick blend. Can eat as-is, but it's better if you add as much mature cheddar as you like, stir in.

Adding a tin of sweetcorn to soup recipes e.g carrot, tomato & pepper etc adds some bulk and a nice bit of texture.

I was going to say, adding barley, lentils, orzo pasta or beans definitely bulks up soups and makes them more filling. I made this the other day and it was delicious!

Minestrone is a substantial soup, as is pasta and bean as previously mentioned. Asian style vegetable broth with added vegetable gyoza is a good option too. Or add lentils or beans or vegetarian dumplings to your favourite soup.

I'm going to make a batch of leek & potato soup tomorrow. I add mustard powder and ground nutmeg to warm up the flavour. It's a good winter classic. Split pea soup is delivious and super filling, but split peas are harder and harder to find (or at least the green ones are - yellow split peas are easy to get in the world food section of most supermarkets£ Out of fashion I think, which is a shame.

I do a vegan minestrone soup with pesto (I use the Zest brand pesto, it keeps brilliantly in the fridge). I use beans rather than pasta in the soup as they're more filling, although it is nice with bread too. You can use whatever vegetables you want in the soup - I generally use celery, courgettes, onions, tomatoes, peas, & carrots. Everything chopped up to about the size of a pea. The chopped vegetables fried in olive oil before the stock is added. Some beans added, the peas, & a can of tomatoes, lots of garlic & Mediterranean herbs. Sometimes I add a handful of chopped kale as well. Big dollop of pesto swirled in at the end. My meat-loving, junk food addict DH, who didn't really eat vegetables when we first met, really likes this soup. It tastes even better the 2nd day, but if you're planning to do this, better to add the pesto to the individual bowls.

Lentil Dahl soup is great. Eat it with popadoms or naan/flatbread. It's incredibly low in calories and easy to mix extra veg in like spinach, carrots or peppers.

Vegetable soups my favourites.
Carrot soups
Generous amount of organic farm grown carrots
1 onion
organic chicken stock cube
1 clove of garlic
shitloads of butter
chop onions and fry till transparent in butter, add chopped, or grated carrots cook till transparent, add organic chicken stock, cook for half an hour, add bay leaves to stock. Cook till you can't resist trying it.
add shitloads of butter veg must taste buttery.
Liquidise. Add a gentle swirl of cream.
Add fresh chopped parsley.
This is delicious and addictive. You get one of five a day with every bowl and the butter and cream help you keep full so you are properly satisfied.

I don't count calories unless they are excess like at Christmas. I enjoy my food first and put lids on the bad stuff. sugar, refined carbs.processed feedlot food.