This Vegetarian Non-Alcoholic Ale Soup is warm, savory, and easy to make. It smells of herbs and mellow ale, and the potatoes make it creamy without dairy. Bright peas add a sweet pop, and chopped parsley on top gives a fresh finish. If you enjoy cozy, alcohol-free comfort food, you might also like this non-alcoholic Valentine’s Day sugar cookie fudge recipe for a simple, sweet treat after dinner.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1 of 4):
- Calories per serving: 255 kcal
- Protein: 6 g
- Carbohydrates: 32 g
- Fat: 7 g
- Fiber: 4.5 g
- Sugar: 5 g
- Sodium: 450 mg
Why Make This Vegetarian Non-Alcoholic Ale Soup
This soup is simple, filling, and full of homey flavor. The non-alcoholic ale adds a toasty, malted note that deepens the broth. Potatoes give body and a velvety texture when they break down slightly. It is perfect for cool nights, quick weeknight dinners, or as a starter for a casual meal. The ingredients are pantry-friendly and the soup comes together in under 40 minutes.
How to Make Vegetarian Non-Alcoholic Ale Soup
You will build flavors by sautéing aromatics, adding liquid, and gently simmering until the potatoes are tender. Finish with peas for color and sweetness, then season and garnish. The method is forgiving, so you can tweak timing and seasoning to suit your taste.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups non-alcoholic ale
- 2 potatoes, diced
- 1 cup green peas
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Directions:
Step 1: Preparation
Heat a large pot over medium heat. Prepare the vegetables: chop the onion, dice the carrots and celery, mince the garlic, and peel and dice the potatoes. Measure out the broth, ale, and thyme.
Step 2: Sautéing
In the heated pot, add 2 tablespoons olive oil. Add the chopped onion, carrots, and celery. Sauté over medium heat until softened and fragrant, about 5–7 minutes. Stir often so the vegetables sweat and turn a little translucent.
Step 3: Cooking
Stir in the minced garlic and cook for another minute until fragrant. Add 4 cups vegetable broth, 2 cups non-alcoholic ale, the diced potatoes, and 1 teaspoon thyme. Bring the mixture to a boil. Then reduce the heat and let the soup simmer until the potatoes are tender, about 15–20 minutes.
Step 4: Finishing
Add 1 cup green peas and cook for an additional 5 minutes. Season with salt and pepper to taste. Serve the soup hot, garnished with chopped fresh parsley.
How to Serve Vegetarian Non-Alcoholic Ale Soup
Serve it in warm bowls with crusty bread or soft rolls for dipping. Top with extra parsley or a drizzle of olive oil. For a heartier bowl, add a slice of toasted sourdough or a sprinkle of grated vegetarian cheese. This soup pairs well with a light salad or roasted vegetables for a complete meal.
How to Store Vegetarian Non-Alcoholic Ale Soup
- Refrigerator: Cool the soup to room temperature, then store in an airtight container for up to 4 days. Reheat gently on the stove over low heat to avoid overcooking the peas or breaking down potatoes too much.
- Freezer: Freeze in airtight containers for up to 3 months. Leave about 1 inch headspace in containers because the liquid expands. Thaw overnight in the fridge before reheating.
- Reheating tip: Reheat slowly on low to medium heat and add a splash of broth or water if the soup seems too thick after chilling.
Expert Tips for Perfect Vegetarian Non-Alcoholic Ale Soup
- Use a starchy potato (like Yukon Gold) for a slightly creamier texture. They break down a bit and thicken the broth naturally.
- Brown the vegetables lightly for more depth of flavor, but avoid burning the garlic.
- If your non-alcoholic ale is very bitter, reduce to 1 cup and add an extra cup of vegetable broth.
- Taste and season at the end. Ale and broth can contain salt, so wait before adding more.
- For a silky finish, mash a few potato pieces against the side of the pot to release starch.
- Add a squeeze of lemon or a splash of apple cider vinegar just before serving to brighten the flavors.
Delicious Variations
- Cheesy Ale Soup: Stir in 1/2 cup grated cheddar (use vegetarian-friendly) at the end for a creamy, richer soup.
- Mushroom & Ale: Add 8 oz sliced mushrooms with the aromatics and sauté until browned for an earthy boost.
- Herb-forward: Add a bay leaf while simmering and finish with chopped dill or tarragon for a different herbal note.
- Vegan Creaminess: Blend 1 cup of cooked potato with some broth and stir back in, or stir in 1/4 cup unsweetened plant-based cream.
- Spice it up: Add a pinch of smoked paprika or a teaspoon of mustard for a warm, tangy kick.
Frequently Asked Questions
Q: Can I use regular beer instead of non-alcoholic ale?
A: Yes, you can. Using regular beer will add alcohol content. If you want to avoid alcohol, stick to non-alcoholic ale. If you use regular beer, simmer longer to reduce alcohol, but flavor will change slightly.
Q: Is this soup gluten-free?
A: Most non-alcoholic ales contain barley and gluten, so the recipe is not inherently gluten-free. Use a certified gluten-free non-alcoholic beer or replace the ale with extra vegetable broth to make it gluten-free.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the aromatics first, then add everything except peas to a slow cooker. Cook on low for 4–5 hours or high for 2–3 hours. Add peas in the last 15 minutes.
Q: How can I make the soup thicker without cream?
A: Mash a cup of the cooked potatoes in the pot and stir. You can also blend 1 cup of soup and return it to the pot to thicken naturally.
Q: Will frozen peas work?
A: Absolutely. Frozen peas are great here. Add them straight from the freezer in the last 5 minutes of cooking.
Q: Can I add other vegetables?
A: Yes. Add diced parsnips, turnips, or corn. Adjust cooking time based on the vegetable’s tenderness.
Q: How do I reduce sodium if my broth is salty?
A: Use low-sodium vegetable broth or dilute regular broth with water. Taste as you go and add salt at the end.
Conclusion
This Vegetarian Non-Alcoholic Ale Soup is comforting, easy, and full of layered flavors from the ale and sautéed vegetables. It makes a cozy weeknight meal and stores well for leftovers. For a richer beer-forward twist and serving ideas, see this take on beer soup at Beer Cheese Soup – Food with Feeling. Give it a try—you’ll love the warm aroma and simple comfort of this bowl.
Print
Vegetarian Non-Alcoholic Ale Soup
- Total Time: 35
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and savory soup made with non-alcoholic ale, creamy potatoes, and sweet peas, perfect for cozy nights.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups non-alcoholic ale
- 2 potatoes, diced
- 1 cup green peas
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat a large pot over medium heat. Prepare the vegetables.
- Add olive oil to the pot, followed by onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
- Add minced garlic and cook for another minute until fragrant. Then add vegetable broth, non-alcoholic ale, diced potatoes, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
- Add green peas and cook for an additional 5 minutes. Season with salt and pepper, then serve hot, garnished with chopped parsley.
Notes
Serve with crusty bread or soft rolls. Can be frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4.5g
- Protein: 6g
- Cholesterol: 0mg
