31 Best Low-Sodium Soups Full of Flavors

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Roasted Tomato Soup

Creamy Vegan Blender Tomato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT35M · Yield: [‘4’]

This Creamy Vegan Blender Tomato Soup is super smooth and rich, made with lots of roasted vegetables, and has just the perfect spicy “kick.”

Ingredients

• 6 large tomatoes, cut in half
• 1 medium onion ((cut into chunks))
• 1 whole garlic bulb ((with top cut off about ½”, to expose cloves))
• 2 tablespoon fresh thyme leaves
• 1/4 cup raw cashews ((see Recipe Notes for alternatives))
• 1/8 teaspoon cayenne pepper ((or to taste))
• 1-2 tablespoon olive oil
• 1 teaspoon chicken bouillon
• broth or coconut milk ((optional))
• salt
• pepper

Instructions

1. Soak cashews in water for 1-4 hours, then rinse and set aside.
2. Preheat oven to 400° F.
3. Place the tomatoes (with the cut side facing up), onion, and garlic bulb on a baking sheet. Sprinkle the thyme leaves and salt and pepper over top.
4. Drizzle with olive oil.
5. Bake for 30-40 minute or until the edges of the onion, garlic, and tomatoes start to caramelize.
6. Add roasted tomatoes, onion, desired amount of garlic, and scraped pan drippings to a blender.
7. Add in the cashew nuts, cayenne pepper, and bouillon. Blend until smooth.
8. Adjust seasonings to taste and add broth or milk until desired consistency is reached.
9. Heat, top with fresh or dried parsley, nutritional yeast, or cheese (if desired), and serve.

2. 3 Ingredient Tomato Soup

3-Ingredient Tomato Soup {with Canned Tomatoes} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Need a quick tomato soup recipe? Try this 3 three ingredient tomato soup for a quick and easy option that can be made in less than 30 minutes! You just need canned tomatoes, evaporated milk, and onion for a rich, hearty flavor that tastes like you cooked all day. Easiest tomato soup ever! {Gluten-free, low carb & vegetarian}

Ingredients

• 1 medium onion, (diced)
• 1 28-ounce can diced tomatoes, (low sodium)
• 1 cup partly skimmed 2% evaporated milk
• Salt and pepper, (to taste)
• Freshly grated parmesan cheese
• Fresh basil leaves, (thinly sliced)

Instructions

1. In a medium saucepan or Dutch oven, heat about a tablespoon of olive oil over medium heat. Add onions and cook until softened, about 5 to 7 minutes.
2. Add diced tomatoes to the saucepan. Bring to a simmer, and cook for 15 minutes. Remove from heat. Add in the evaporated milk.
3. If using an immersion blender, blend soup until smooth. You may need to tilt the pot for the blender to work effectively. If using a regular blender, allow the soup to cool for 10 minutes before transferring it to the blender and blend until smooth and creamy. If soup is too thick, you can blend in a little broth or additional milk. Return to saucepan.
4. Add salt and pepper to taste. Reheat over medium heat if necessary.
5. Garnish with a sprinkle of freshly grated parmesan cheese and thinly sliced basil if desired. Serve warm.

3. Fresh Green Soup

Fresh Green Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT10M · Total: PT18M · Yield: [‘6’, ‘6 bowls’]

This fresh green soup recipe is easy to make in a single pan and is packed with nourishing peas, spinach, potatoes, garlic and mint, made creamy with natural yogurt.

Ingredients

• 1 bunch spring onions (chopped)
• 1 large potato (peeled and chopped)
• 1 cloves garlic (crushed)
• 1 litre vegetable stock
• 250 g frozen peas
• 100 g fresh spinach
• 300 ml natural yogurt
• 10 g fresh mint (to garnish)

Instructions

1. Put the spring onions, potato and garlic into a large pan.
2. Pour over the vegetable stock and bring to the boil. Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
3. Add the peas and bring the mixture back up to a simmer. Scoop out around 4 tablespoons of the peas and set aside for the top.
4. Stir the spinach and yogurt into the pan.
5. Carefully pour the whole mixture into a blender or use a stick blender to whizz it up until it’s very smooth. Season to taste with black pepper.
6. Ladle into bowls then add some of the reserved cooked peas and scatter the top with the mint. Serve with crusty bread, if you like.

4. Carrot and Coriander

Carrot and Coriander is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups grated carrots
• 1/2 cup chopped fresh coriander leaves
• 1/4 cup apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: pinch of chili flakes

Instructions

1. 1. In a small bowl, whisk vinegar, honey, and oil; season with salt.
2. 2. Toss dressing with grated carrots and coriander, then sprinkle with cumin.
3. 3. Allow the slaw to rest for 10 minutes to meld flavors.
4. 4. Adjust seasoning and serve as a bright side.

5. Watermelon Gazpacho Soup

Cold Watermelon Soup in Gazpacho Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This watermelon soup recipe is not your average soup; it is a cold, refreshing, sweet-savory summer soup. It is gazpacho-style, raw, unstrained, and chilled, making it great to cool down on a hot summer day.

Ingredients

• 3 cup Watermelon (diced)
• ½ Bell pepper (medium)
• ½ Cucumber (medium)
• 2 Roma tomatoes (medium)
• 2 tsp Tomato paste (optional)
• 6-8 Fresh basil leaves
• 6-8 Fresh mint leaves
• 1 Tbsp Chives (chopped)
• ½ tsp Ginger (optional)
• Salt and Pepper to taste
• 1 cup Watermelon (diced)
• 4 stripes Bell pepper (medium)
• ¼ cup Cucumber (diced)
• 1 Roma tomato (diced)
• Freshly chopped basil
• Freshly chopped mint
• Extra-virgin olive oil
• Sherry vinegar or red wine vinegar
• Hot chili powder or flakes
• Jalapeño pepper

Instructions Prepare the ingredients

1. Peel, remove seeds, and dice watermelon. Wash and dice cucumber, tomato, and bell pepper. Chop chives.

Blend together

1. Add watermelon first to a blender, then add all other diced vegetables, and finally add herbs, spices, and chives. Blend well until you get a smooth texture.
2. Chill soup in the fridge for at least 3-4 hours in order to get a rich, matured taste. Adjust seasoning if necessary.

6. Clear Chicken Soup

Chicken Clear Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free too.

Ingredients

• 10 ounce skinless bone-in chicken (300 g, cut into 1 and ½ inch pieces)
• ¼ cup chopped onion
• 3-4 whole garlic cloves (peeled and smashed)
• ¼ cup chopped carrot
• 2 whole bay leaves
• 2-3 sprigs thyme (or ½ tsp dried thyme)
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly cracked black pepper (or to taste)

Instructions

1. Wash the chicken well with water.

In A Stovetop Pressure Cooker

1. Add the chicken to a stove-top pressure cooker along with onions, garlic, carrot, bay leaves, thyme, 4 cups of water, salt, and black pepper, and stir gently.
2. Pressure cook for 2 whistles on high heat.
3. Remove the pressure cooker from heat. Let the pressure release naturally and then open the lid of the cooker.

In An Instant Pot

1. Add the chicken to an instant pot along with onions, garlic, carrot, bay leaves, thyme, 3 cups of water, salt, and black pepper, and stir gently.
2. Close the lid and set the valve to the sealing position.
3. Press the PRESSURE COOK button and set the timer to 2 minutes at high pressure.
4. Once the timer goes off, let the pressure release naturally for 10 minutes.
5. Release the remaining pressure manually and open the lid.

Make The Soup

1. Strain the soup using a fine-mesh strainer.
2. Take out the chicken pieces and shred them into small pieces. Discard the bones and veggies.
3. Add a few shredded pieces to each serving bowl and pour the clear soup on top.
4. Garnish with spring onion greens. Serve hot.

7. Wild Garlic Soup

Wild Garlic Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This simple Wild Garlic Soup is delicious, filling & nutritious. Made with potatoes, leek, onion, celery, veggie stock & wild garlic it’s wonderfully creamy with gentle garlicky flavour.

Ingredients

• 500 g potatoes (peeled and cut into chunks)
• 1 small onion (peeled and roughly chopped)
• 1 small leek ( cleaned and sliced)
• 2 celery stalks (roughly chopped)
• 50 g wild garlic (leaves and stems) (cleaned and sliced)
• 1 ltr vegetable stock (from cube is fine)
• 2 tbsp rapeseed/olive oil
• salt & pepper (to taste)

Instructions

1. Start with cleaning and preparing your veggies as per instructions above.
2. Heat up couple of tablespoons of oil in a large pan or a stock pot and add chopped onion and sliced leek. Fry them stirring from time to time until softened and translucent but not too coloured (approx 6-8 minutes).
3. Add chopped celery stalks, stir and fry for couple more minutes.
4. Next add potatoes followed by vegetable stock. Bring the soup to boil and then simmer for approx 15-20 minutes or until potatoes are tender when pierced with a knife.
5. Take the pan off the heat and add washed and sliced wild garlic. The heat from the liquid will make it wilt.
6. Blend your wild garlic soup using stick blender or liquidiser until nice and smooth. Season with salt and pepper and serve.

8. Cold Cucumber Soup

Cold Cucumber Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT80M · Yield: [‘6’, ‘6 servings’]

Cold Cucumber soup with fresh dill is low-carb, gluten free and keto friendly. Makes approximately 6, 1/2 cup servings.

Ingredients

• 16 ounces plain Greek yogurt (full fat)
• 2 English cucumbers (peeled, seeded, and sliced)
• 1 shallot (minced )
• 1 clove garlic (minced (about 2 teaspoons))
• 1/4 teaspoon ground cumin
• 1 lemon (juiced (or lime))
• 1-3 teaspoons fresh dill (chopped )
• Kosher salt to taste

Instructions

1. Peel cucumbers and slice lengthwise. Remove seeds and slice.
2. Lay sliced cucumbers on a sheet pan covered with 2 layers of paper towel. Salt cucumbers liberally. Let them “sweat”, about 20 minutes, to release moisture.
3. In a blender or food processor, blend cucumbers, yogurt, shallot, garlic, fresh dill, and ground cumin. Adjust to taste with lemon or lime juice.
4. Puree until smooth, about 1 minute.
5. Check seasoning and add salt if necessary. Chill at least an hour before serving.

9. Healing Broth

20 min Healing Broth Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT17M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

Quick clear broth prepared with wholesome healing ingredients. This soup will make you feel better.

Ingredients

• 1 Piece Garlic Clove
• 1 Inch Ginger Fresh
• ½ Inch Turmeric (when fresh or else 1 Tsp dried powder)
• 2½ Cups Water
• 2½ Cups Broth (*see Notes)
• 1 Piece Bay Leaf
• ¼ Teaspoon Black Pepper Ground
• pinch Salt (to taste)
• ⅛ Teaspoon Nutmeg
• 2-3 Leaves Sage (dried or fresh)
• 5 Piece Juniper Berries
• 1 Tablespoon Cilantro Fresh (optional)
• Juice of 1/2 lime (or Lemon)
• Cilantro Fresh (or other greens)

Instructions

1. Prep your fresh ingredients. Peel garlic and chop roughly. Cut ginger and turmeric root roughly too. (if you don’t have turmeric root, use turmeric spice powder).
2. Heat up a small soup pot with the water and broth. Keep over medium heat setting.
3. Add the cut ginger, garlic, and turmeric.
4. Add in the remaining spices. The bay leaf, black pepper, salt, grated nutmeg, sage, and whole juniper berries.
5. Stir in cilantro too if you choose to add it. Otherwise, skip this step.
6. Keep simmering over a medium to low-heat setting. Cover and cook slowly for about 12–15 minutes.
7. When it’s done infusing, pour and mix in lime/lemon juice.
8. Take from the heat, strain the soup with a large strainer.
9. Pour the soup back to heat or serve hot in a bowl. You can top it with fresh herbs such as cilantro, parsley, chives.

10. Bone Broth

Bone Broth Recipe (How to Make Bone Broth) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT600M · Total: PT660M · Yield: [’24’, ’24 cups (approximately)’]

Learn how to make your own Bone Broth right at home with these easy to follow instructions.

Ingredients

• 10 pounds beef bones
• 4 large carrots (chopped into 2-inch pieces)
• 2 medium onions (quartered)
• 2 whole heads garlic (halved crosswise)
• 6 stalks celery (cut into 2-inch pieces)
• 4 bay leaves
• 1/4 cup black peppercorns
• 4 whole star anise (optional)
• 2 whole cinnamon sticks (optional)
• 2 tablespoon apple cider vinegar

Instructions

1. Blanch the bones. Divide the bones between two large stockpots and cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes before draining and rinsing the bones with water.
2. Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don’t pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
3. Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don’t worry, all those brown bits are FLAVOR!).
4. Boil the bones. With the bones and vegetables divided between the two pots divide the bay leaves, peppercorns, star anise, cinnamon sticks, and apple cider vinegar between the two pots. Fill each pot with approximately 12 cups water, or until bones are fully submerged. Cover the pots and bring to a low and gently boil. 
5. Simmer the bones. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam or excess fat, occasionally. Simmer for at least 8-12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
6. Strain the bones. Once the bones have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer. Set aside the broth to cool and allow the bones to cool.
7. Don’t forget about the meat. Whether you eat the meat still left on the bones in a bowl of soup or in sandwiches, I can almost guarantee that there is a TON of delicious meat waiting to be picked from the bones. Don’t let it go to waste! Discard the meat-free bones and vegetables.
8. Skim the fat from your broth (optional). Add a couple handfuls of ice to your beef broth to expedite cooling and cover with a lid. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom layer that is your bone broth (which should look like gelatinous brown jello). If desired use a fork to scoop off the top layer of fat. This will leave behind the healthy bone broth, minus the fat.
9. Store your bone broth. Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, I recommend freezing smaller batches in the freezer for up to 6 months (it reheats perfectly!).

11. Sweet Potato Black Bean

Sweet Potato Black Bean is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1 avocado, sliced
• 1 cup chopped kale or spinach
• 1/2 cup salsa
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Preheat oven to 425 F (220 C). Toss sweet potato cubes with oil, cumin, paprika, and salt; roast on a sheet 25–30 minutes until edges caramelize and potatoes are tender.
2. 2. Warm beans with a splash of lime juice and a pinch of salt.
3. 3. Assemble bowls: layer quinoa, roasted sweet potatoes, beans, greens, and avocado; top with salsa.
4. 4. Garnish with cilantro and extra lime if desired; serve.

12. Sambhar

Traditional Sambar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’]

Sambar is a traditional South Indian lentil and vegetable stew made with toor dal, tamarind, mixed vegetables and sambar powder, finished with a tempering of mustard seeds, curry leaves, asafoetida and dried red chilies. Serve it with steamed rice, idli, dosa or medu vada.

Ingredients

• 1 tablespoon tamarind
• ⅓ cup hot water
• ½ cup/100 grams tur dal (or arhar dal (pigeon pea lentils))
• ¼ teaspoon turmeric powder ((ground turmeric))
• 1½ to 1¾ cups water (or add as required)
• 1 to 1½ cups chopped vegetables (– like okra, french beans, potatoes, small round brinjals, pumpkin)
• 1 to 2 drumsticks (– scraped and chopped in 3 to 4 inches sticks. )
• 6 to 7 pearl onions ((sambar onions) or 1 small to medium onion, thickly sliced)
• 1 tomato (– small to medium, quartered or diced)
• ¼ teaspoon turmeric powder ((ground turmeric))
• ½ teaspoon kashmiri chilli powder (or red chilli powder, optional)
• salt (as required)
• 1½ to 2 cups water (or add as required)
• 1 to 1½ tablespoons sambar powder
• 2 tablespoons sesame oil ((raw gingelly oil), can also use coconut oil or sunflower oil or ghee)
• ½ teaspoon mustard seeds
• 1 to 2 dry red chillies (– halved and seeds removed)
• 10 to 12 curry leaves
• 2 pinch asafoetida ((hing))
• 5 to 6 fenugreek seeds ((methi seeds), optional)
• 1 tablespoon coriander leaves (– chopped (cilantro), optional)

Instructions Making Tamarind Pulp

1. Soak the tamarind in hot water for 20 to 30 minutes.
2. Once the tamarind gets soft, then squeeze the tamarind in the water itself. Discard the strained tamarind and keep the tamarind pulp aside.

Cooking Lentils

1. Rinse tuvar dal a couple of times in water.
2. Drain all the water and add the dal in a 2 litre stovetop pressure cooker. Also add ¼ teaspoon turmeric powder.
3. Add 1½ to 1¾ cups water and mix. Cover and pressure cook dal for 7 to 8 whistles or 9 to 10 minutes on medium heat.
4. When the pressure settles down on its own, open the lid and check the dal. The dal should be completely cooked and mushy.
5. Mash the dal with a spoon or wired whisk. Cover and keep aside. You can see the consistency of dal in the pic below.

Cooking Vegetables

1. When the dal is pressure cooking – rinse, peel and chop the vegetables.
2. Take the chopped vegetables in a pan or pot. Also add 6 to 7 pearl onions or 1 small to medium onion (thickly sliced) and 1 small to medium tomato (quartered).
3. Sprinkle turmeric powder, kashmiri red chilli powder and salt as per taste. Adding kashmiri red chili powder is optional and can be skipped.
4. Add 1½ to 2 cups water and stir.
5. Keep the pan on a stove top and begin to cook vegetables on a medium-low to medium flame. In between do check when the vegetables are cooking.
6. Cook till the vegetables are almost done. Ensure that you don’t over cook the vegetables.

Making Sambar

1. Once the vegetables are almost cooked, then add the tamarind pulp and 1 to 1½ tablespoons sambar powder. Mix well.
2. Add the mashed dal. Mix again very well.
3. Simmer on a medium-low heat till the sambar comes to a boil.
4. You will see a frothy layer on top when the sambar begins boiling. At this step switch off the heat. Cover and set aside.

Tempering

1. In a small pan or tadka pan, heat 2 tablespoons gingelly oil. Add ½ tsp mustard seeds.
2. Let the mustard seeds crackle.
3. Then add 1 to 2 dry red chillies (halved and seeds removed).
4. Immediately add 10 to 12 curry leaves, 5 to 6 fenugreek seeds (methi seeds) and 2 pinches of asafoetida (hing). Be careful as the oil splutters while adding curry leaves.
5. Fry them till the red chilies change color and curry leaves become crisp.
6. Immediately add this tempering mixture in the hot sambar.
7. Cover the pan with its lid for 4 to 5 minutes, so that the aroma and flavors from the tempering mixture gets infused with the sambar.
8. Serve sambar hot. You can garnish it with a few coriander leaves if you prefer. It can also be served with steamed rice, idli, dosa, medu vada or uttapam.

Serving Suggestions

1. Serve sambar with steamed rice, idli, dosa or medu vadai or uttapam.
2. Vary the consistency of sambar keeping in mind the dish you want to serve it with. Example – a medium to slightly thin sambar is served with idli, dosa and medu vada. Sambar with a medium to thick consistency is served with steamed rice.

Storage & Leftovers

1. Store any leftovers in the refrigerator for a day only. Note that the consistency will thicken after refrigeration. Add some water and mix to get your desired consistency while reheating in a pan.

13. Chilled Watermelon Soup with Coconut Cream

Chilled Watermelon Soup (A Summer Favorite!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’, ‘4 servings’]

This chilled watermelon soup with coconut cream is light, sweet, and refreshing-perfect for hot summer days. Made in minutes, this cold watermelon soup is gluten-free, dairy-free, and vegan!

Ingredients

• 3 cups watermelon
• 1/4 cup coconut cream
• 15 fresh mint leaves
• lime infused olive oil (for drizzle on top)
• 1/2 cup ice cubes
• 3 tablespoons water

Instructions

1. Put all ingredients into a Vitamix, or other blender and blend until smooth.
2. Serve chilled with a drizzle of lime infused oil.

14. Chilled Cucumber Avocado Soup

Chilled Vegan Cucumber Avocado Soup – Gluten Free & Keto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Total: PT8M · Yield: [‘2’, ‘2 people’]

This chilled vegan cucumber avocado soup is a refreshing, healthy soup for the summer. Made with fresh mint & parsley! This cucumber avocado soup is vegan, gluten free & keto friendly!

Ingredients

• 1 whole english cucumber
• 1 teaspoon mint leaves (about 8 – 10 small mint leaves)
• 2 teaspoons basil leaves (about 6 medium large leaves)
• 1.5 Tablespoons parsley
• 1 stalk scallion
• 1/2 avocado
• 1/4 cup water (filtered)
• salt to taste
• 1/4 cup plain vegan yogurt (I recommend this brand)
• 1/4 cup yellow cherry tomatoes (halved)
• 2 Tablespoons microgreens
• 1 teaspoon super seed blend (includes chia, hemp, flax, buckwheat, millet)
• 5 sugar snap peas (blanched and split length wise)

Instructions

1. Add all the ingredients for the soup in a high speed blender and blend together until you get a smooth consistency. Chill in the fridge in an airtight container until you’re ready to serve. Give the soup a good stir before serving and adding your garnish.
2. For optional toppings: Add a dollop of vegan plain yogurt and swirl around with a spoon. Arrange the tomatoes, microgreens, and blanched snap peas. Sprinkle on top the super seed blend for some crunch.

15. Artichoke Soup

Jerusalem Artichoke Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 4

Make the most of this unique root vegetable by making Jerusalem Artichoke Soup. It is sweet, nutty and earthy and is best served with a bit of cream.

Ingredients

• 30ml (2 tbsp) olive oil
• 1 onion, peeled and chopped
• 1 clove garlic, crushed
• 900g (2 lbs) Jerusalem artichokes, peeled and sliced
• 900ml (1½ pints) vegetable stock
• 60ml (2 fl oz) cream [optional]
• 30g (1 oz) chives, washed and roughly chopped
• Salt and black pepper to taste

Instructions

1. Heat the oil in a large saucepan; add the onion and garlic and gently sauté.
2. When the onion has softened after about 5 minutes, add the Jerusalem artichokes and stock and stir well.
3. Bring the contents to the boil, reduce the heat and simmer gently for 20 minutes or until the butternut is soft.
4. Blend the soup with a hand-held blender or in a jug blender.
5. Add the cream, season to taste and serve in four bowls and sprinkle with the herbs.

16. Carrot Tomato Soup

Tomato Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’]

This Tomato Carrot Soup is a vegan, nutritious, sweet and tangy soup made with plump tomatoes and fresh carrots. Have it as a light meal, healthy snack or a filling meal paired with some sandwiches or pasta.

Ingredients

• 2 carrots (- medium-sized)
• 2 tomatoes (- medium-sized)
• 1 onion (- medium-sized)
• 2 to 3 spinach leaves (- large, optional)
• 5 to 6 french beans (- optional)
• 3 to 4 garlic cloves (- small to medium-sized, chopped)
• ½ teaspoon cumin powder ((ground cumin))
• 1 pinch asafoetida ((hing) – optional)
• 2 to 3 pinches black pepper powder (or crushed black pepper – optional)
• 2 cups water
• 1 or 1.5 tablespoons olive oil (or butter)
• salt (as required, can use black salt or edible rock salt)
• 1 to 2 tablespoons cilantro ((coriander leaves) or parsley – for garnish)

Instructions Making tomato carrot puree

1. Rinse the vegetables first. Peel the carrots and onion. Chop the carrots, tomatoes, onions and garlic.
2. In a 3 litre stovetop pressure cooker, add the chopped carrots, tomatoes, onions, garlic and water.
3. Stir with a spoon to mix. Pressure cook on medium heat for 2 to 3 whistles or till the carrots are fork tender.
4. Alternatively, the vegetables can also be cooked or steamed in a pot or pan on the stovetop or in the Instant Pot.
5. When the pressure drops naturally in the cooker, then only open the lid. No need to drain the stock or broth of the boiled vegetables.
6. Once the vegetables become warm, blend with an electric handheld blender or in a blender to a fine and smooth consistency. Add the stock or broth also while blending.
7. I used a blender. Alternatively, you can also blend in the pressure cooker itself with a handheld electric blender.

Making tomato carrot soup

1. Heat olive oil in a pan. Keep heat to a low and add cumin powder and salt as required.
2. Stir for a few seconds and add the prepared tomato, carrot and onion puree.
3. Stir and simmer the soup for 2 to 3 minutes on medium heat.
4. If the mixture is thick, you can add some water and if its thin, then you can simmer for a few minutes more.
5. Garnish with cilantro or parsley leaves.
6. Serve the Tomato Carrot Soup hot. You can opt to garnish the soup with your preferred cheese or croutons.

17. Clear Soup

Clear Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘4’, ‘4 servings’]

Clear vegetable broth soup prepared with fresh vegetables from scratch.

Ingredients

• 1 pound Root Vegetables (*see Notes and Post)
• 1 Onion
• 1 Tablespoon Olive Oil
• 1/2 gallon Water
• 1 large Bay Leaf (or 2 small)
• a few Parsley Fresh
• 1/4 Teaspoon Nutmeg
• 7 Juniper Berries
• 10 Black Peppercorn Whole
• Lovage, Allspice or Celery Seeds (optional)
• Salt (to taste)

Instructions

1. Rinse your root vegetables to get rid of impurities. Cut them into chunks and slice onion.
2. Heat up a large soup pot with the oil and saute onion slices.
3. Stir in the vegetables and saute for a short time to bring out the flavors.
4. Add the water and season with bay leaves, nutmeg, black peppercorn, and juniper berries. You can also season with lovage, celery seeds, and allspice seeds if you have any.
5. Bring the soup to a boil, and give it a quick stir. Keep on a steady medium heat setting.
6. Cook and reduce soup, it will infuse all the more over time. This can take 60-80 mins.
7. Season with salt when it’s done cooking.
8. Strain soup with a fine sieve or cheesecloth. We use the veggies in another dish (vegetable mash, casserole dish,…)
9. Bring the strained soup back to the heat. Keep it hot until serving time.
10. Serve as is or with dumplings or noodles (see post for ideas).

18. Chilled Swedish Blueberry Soup

Chilled Swedish Blueberry Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Yield: [‘4’]

Chilled Swedish blueberry soup is a tasty soup best served for breakfast or as dessert. It’s a traditional recipe that’s commonly enjoyed throughout Scandinavia, especially in the fall during blueberry season.

Ingredients

• 1 kg blueberries
• 800 ml water
• 4 tbsp cornstarch / cornflour
• 4 tbsp water
• 6 tbsp maple syrup ((or other sweetener*))

Instructions

1. Add the blueberries, water and maple syrup to a pot. Bring it to a boil, and leave the soup to simmer for 5-7 minutes.
2. Combine cornflour with 4 tbsp water in a small bowl, and slowly pour it into the soup while continuously stirring. The soup will thicken up fast.
3. Leav the soup to boil for another 2 minutes. Then, remove it from the heat and leave it to cool down.
4. Serve the soup chilled with cream, yogurt or ice cream.

19. Cold Pineapple Soup

Chilled Pineapple Soup with Cotija Cheese and Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 bowls’]

This chilled pineapple gazpacho soup recipe is a refreshing summer soup.

Ingredients

• 3 cups pineapple ((1 whole pineapple with core removed))
• 1 tablespoon lime juice ((juice from 1 whole lime))
• 3 tablespoons guava juice
• 1 tablespoon lemon juice
• 3 dates ((remove the pits!))
• 1 tablespoon fresh basil
• 1/2 cup coconut cream
• 1/4 cup ripe banana
• 1 tablespoon cotija cheese

Instructions

1. Add all of the ingredients to a Vitamix or blender.
2. Puree until smooth.
3. Chill in the refrigerator for 1-2 hours. Garnish with cotija cheese.

20. Sweet Corn Gazpacho

Sweet Corn Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘7’]

Ingredients

• 3 ears of Sunshine Sweet Corn
• 12 ounces (about 2 heaping cups) yellow cherry tomatoes
• 1 yellow bell pepper, seeded roughly chopped
• ½ medium shallot
• 2 to 4 garlic cloves (depending on preference)
• ½ cup canned white beans, drained
• ¾ to 1 cup vegetable stock
• juice of 1 lime, optional
• ½ teaspoon cayenne pepper
• 1 teaspoon ground ginger
• salt and pepper to taste
• radish sprouts
• high quality extra virgin olive oil
• raw Sunshine Sweet Corn kernels
• cilantro leaves

Instructions

1. Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve ⅓ cup kernels for garnish. Using the back of your knife, remove the excess ‘milk’ (liquid) from the cob, into the bowl with the kernels. Discard cobs or reserve for later use.
2. Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender well) for at least an hour.
3. When ready to serve, blend mixture for 30 seconds and adjust seasonings.
4. Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.
5. Finish each serving with a drizzle of oil and a small about of radish sprouts and cilantro leaves. Serve.

21. Carrot Soup

Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1.5 pounds carrots, peeled and sliced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/2 teaspoon curry powder (optional)
• Salt and pepper to taste
• Lime wedges for serving (optional)

Instructions

1. 1. Sauté onion, garlic, and ginger in oil until the onion is soft.
2. 2. Add carrots and broth; bring to a boil, then simmer 20–25 minutes until carrots are very tender.
3. 3. Purée the soup with an immersion blender until smooth.
4. 4. Stir in coconut milk and warm through; season with salt, pepper, and curry powder if using.
5. 5. Serve with a lime wedge if desired.

22. Broccoli Almond Soup

Broccoli Almond Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 cups broccoli florets
• 3 cups vegetable broth
• 3 tablespoons almond butter
• 1/2 cup unsweetened almond milk
• Salt and pepper to taste
• Lemon zest or toasted almonds for garnish

Instructions

1. 1. Sauté onion in oil until translucent.
2. 2. Add broccoli and broth; simmer 8–10 minutes until broccoli is tender.
3. 3. Stir in almond butter until creamy; blend with an immersion blender until smooth.
4. 4. Add almond milk and rewarm; season with salt and pepper.
5. 5. Serve garnished with lemon zest or toasted almonds.

23. Strawberry Soup

Strawberry Soup (Chiled) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT1H5M · Yield: 8

Enjoy this Disney Parks inspired recipe for strawberry soup. It’s sugar free and Keto friendly. Perfect for a quick dessert or as a chilld soup appetizer.

Ingredients

• 2 pounds strawberries, fresh with hulls removed or frozen
• 1 cup heavy cream
• 1 1/2 cup plain Greek yogurt
• Maple syrup, optional
• Fresh strawberries for garnish
• Whipped cream for garnish, optional

Instructions

1. In a blender, puree strawberries, heavy cream, and yogurt. Puree until smooth.
2. Chill in the refrigerator for at least 1 hour.
3. Shake before serving and pour into serving bowls.
4. Garnish with fresh strawberries and whipped cream, if desired.

24. Strawberry and Tomato Gazpacho

Strawberry and Tomato Gazpacho is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [‘4’]

A delicious and refreshing Strawberry and Tomato Gazpacho Recipe that is perfect for a hot and sunny summer day. This chilled soup is sweet, spicy and a touch savory all in one and we love it so much!

Ingredients

• 10 large strawberries, hulled
• 5 small vine ripe tomatoes (or 7 campari tomatoes, chopped)
• ⅓ hothouse cucumber, chopped
• 1 jalapeno, seeded and chopped ((keep seeds in for more heat))
• 1/4 bunch mint, chopped (plus extra for garnish)
• 2 limes, juiced
• 3 tablespoons honey
• salt and pepper to taste
• 2 ounces goat cheese, softened
• 12 cherry tomatoes, halved
• 2 limes, zested
• 2 tablespoons olive oil
• fresh mint leaves (optional)

Instructions

1. Place all ingredients into a blender and puree until smooth. (Strain if desired,but not necessary)
2. Pour soup into a large bowl, set into an ice bath and chill soup for 30 minutes. Alternatively place soup into refrigerator and chill for at least 1 to 2 hours.
3. Stir and adjust seasonings.
4. Place goat cheese, lime zest and pepper into a small bowl and stir togetheruntil fully combined.
5. To serve: Ladle soup into each bowl and top with a small dollop of preparedgoat cheese and snips of fresh mint leaves.

25. Mango Soup

Mango Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT19M · Yield: [‘4’]

Mango soup, or fajeto, is packed with all the cozy, spiced-up flavors you love about Indian food. It’s bright, fragrant, and bursting with deliciousness in every bite.

Ingredients

• ½ cup plain yogurt
• 2 cups water (divided)
• 2 tablespoons chickpea flour
• 1 ½ tablespoons olive oil
• ½ teaspoon mustard seeds
• ½ teaspoon fenugreek seeds
• ½ teaspoon cumin seeds
• 3 cups canned mango purée* (also called mango pulp)
• 2 red chili peppers
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder (or paprika)
• 1 teaspoon sugar (optional–only add if the mango pulp is unsweetened)
• salt and pepper (to taste)

Instructions

1. Place the yogurt in a bowl and add one cup of water. Stir until smooth.
2. Place the chickpea flour into a medium bowl. Add a bit of the yogurt/water mixture (just enough to dissolve the flour) and whisk well. Pour in the rest of the yogurt mixture, while continuing to whisk (this will help dissolve the chickpea flour). Set aside.
3. In a pot, heat the oil to medium-low heat and add the mustard, fenugreek and cumin seeds. Let them cook for 1 to 2 minutes while stirring. The seeds will start to crackle.
4. Add the mango purée, red chilies, sugar, turmeric, cumin, coriander, chili powder and 1 cup of water. Mix well. Season with salt and pepper, to taste. Cook for 5 minutes.
5. Add the yogurt/chickpea flour mixture and cook for 3 more minutes or until desired thickness.
6. Carefully strain the soup into another pot to remove the seeds and chili peppers. Heat to desired temperature and adjust the seasoning, if needed.
7. Serve hot in bowls. It can be served with rice, Indian puri bread or on its own. You can add some more seeds as toppings, if desired.

26. Sprouted Kidney Bean Lime Soup

Sprouted Kidney Bean Lime Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘4’]

A simple kidney bean soup with a seasoned broth and lime juice.

Ingredients

• 2 ½ cups sprouted kidney beans
• 2 cloves garlic (minced)
• 7 cups water
• 1-2 medium potatoes*
• 1 medium carrot
• 1 medium tomato
• ½ medium onion* (optional)
• ½ spicy pepper (jalapeño)
• ½ teaspoon cumin
• ½ teaspoon chili powder (or cayenne)
• ¼ teaspoon red pepper flakes (optional)
• 1 lime
• 1 small bunch cilantro

Instructions

1. After sprouting your kidney beans for a few days, place them in a pot with the garlic and cover with 4 cups water. (Optional: Use vegetable or chicken stock.) Bring to a rapid boil, then reduce to a simmer for 25 minutes.
2. Chop potatoes, tomato, and carrot to similar-sized pieces, and mince the jalapeño. (Suggestion: Hold spicy peppers with a fork while chopping.) Add carrot, tomato, potato, jalapeño, and spices (cumin, chili powder, red pepper flakes) to pot with the 3 remaining cups of water.
3. Bring to a boil then reduce to a simmer. Simmer together for about 30 minutes, adding salt and pepper to taste. Top with cilantro and a squeeze of lime and serve!
4. *I prefer to make this with one medium potato, but accidentally photographed and chopped two before realizing my mistake! Also, I normally make this with onion but didn’t have any this time around and it still tastes great!

27. Mushroom Wild Rice Soup

Slow Cooker Mushroom Wild Rice Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘8’]

This Mushroom Wild Rice Soup is easily prepped in your slow cooker in only 15 minutes! The flavours meld together perfectly, it makes 8 servings for great meal prep and cleanup is a breeze!

Ingredients

• 2 medium carrots (finely diced)
• 3 stalks celery (bottoms removed, finely diced)
• 1 large onion (finely diced)
• 4 cloves garlic (minced)
• 8 ounces mushrooms (sliced)
• 1/2 cup wild rice (uncooked)
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme
• sea salt and black pepper to taste ((depends on saltiness of your vegetable broth))
• 4 1/2 – 5 cups vegetable broth
• 2 tablespoons vegan butter (softened)
• 2 tablespoons flour (any flour works including gluten-free)
• 1 cup coconut milk (or almond milk or cashew milk)
• crusty bread to serve with

Instructions

1. Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
2. Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
3. Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours.
4. After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop. Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
5. Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.
6. Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
7. Taste and season with sea salt and black pepper again if needed.
8. Turn your Crockpot™  to off or warm, serve alongside some bread and enjoy!

28. Sour Cabbage Soup

Vegan Sour Cabbage Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT20M · Yield: 4

A vegan take on the traditional Russian sour cabbage soup. Made with simple ingredients, you will love the taste of this sour cabbage soup which is sometimes used in diet programs. We recommend it because it’s delicious and full of vitamins. It’s ideal for a quick and easy lunch as it takes just 20 minutes to make.

Ingredients

• 3 cup fermented cabbage
• 4 cups water
• 2 tsp paprika
• 1/2 tsp chili powder
• 1 small onion, chopped
• 2 tbsp olive oil

Instructions How to make Vegan Sour Cabbage Soup

1. Heat a little oil in a large, non-stick soup pot. Add the chopped onion and fry for about 3 minutes. Add the spices and fry for another minute. Add the chopped sour cabbage to the pot and mix well. Add one litre of boiling water to the pot. Bring to a boil, cover and simmer for about 10-15 minutes.
2. Taste the soup. It should be very sour. If it’s too sour for you, you can dilute it with more water. If you decide to add more water, make sure you bring it back to a boil and simmer for another 5 minutes. Repeat until you reach the right taste for you.

29. Pumpkin Soup

Easy Pumpkin Soup with Millet in Pumpkin Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘4’]

Easy pumpkin soup with millet served in pumpkin bowls is nourishing and comforting while being gluten-free and vegan! This recipe doesn’t require a blender!

Ingredients

• 4 small baking pumpkins (such as sweet dumpling) to use as bowls (optional)
• 1 medium-sized sweet dumpling or small Hokkaido pumpkin
• 1/2 spaghetti squash
• 1/2 butternut squash
• 2 tablespoons olive oil (divided)
• salt and freshly ground black pepper to taste
• 1 shallot (finely chopped)
• 1 clove garlic (minced)
• 1 tablespoons fresh sage (chopped)
• 1 teaspoon turmeric
• ½ teaspoon ground paprika
• 1,5 l or 6 cups water or vegetable broth
• 5-6 tablespoons millet
• pumpkin oil, fresh sage, pumpkin seeds to garnish

Instructions

1. If you plan to use sweet dumpling pumpkins (or any other medium-sized pumpkins) as serving bowls, you’ll need one pumpkin per serving. Cut the tops off and scrap the seeds with a measuring spoon. Skip this step if you don’t plan to use pumpkins as bowls.
2. Preheat the oven to 200 C or 400 F. Cut the medium-sized sweet dumpling (or small Hokkaido pumpkin), spaghetti squash and butternut squash in halves and scrap out the seeds with a measuring spoon.
3. Arrange your pumpkin bowls (if using), 1/2 of a spaghetti squash, 1/2 of a butternut squash and a sweet dumpling (or Hokkaido) halves on a baking tray lined with parchment paper. Sprinkle with a little salt and black pepper, drizzle with 1 tablespoon olive oil and roast for about 30 minutes.
4. Take the butternut squash out of the oven after 20 minutes, let it cool a bit, then peel and chop it.
5. Heat the remaining tablespoon of olive oil in a medium-large heavy-bottomed pot and sauté finely chopped shallot, minced garlic, chopped sage and butternut squash chunks for a few minutes. Add turmeric, ground paprika and water and bring to a boil. Add the millet, reduce the heat, cover and cook for 12-15 minutes.
6. Once the other pumpkins are ready, scrape the flesh of the spaghetti squash into strands using a fork. Scrap the sweet dumpling or whatever pumpkin you are using for the puree with a spoon and mash it with a fork. Add to the soup.
7. Serve the soup in roasted pumpkin bowls (optional). Season with salt and black pepper to taste and garnish with pumpkin oil, fresh sage and pumpkin seeds.

30. Rhubarb Soup

Cold Rhubarb Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT35M · Yield: 4

This Norwegian rhubarb soup is an easy cold rhubarb dessert and its tart but sweet taste will become a favourite.

Ingredients

• 1/2 lb rhubarb, chopped. About 2 cups
• 2 cups water
• 6 tablespoons white granulated sugar
• 1 tablespoon cornstarch mixed in 1/4 cup water
• 1 teaspoon vanilla

Instructions

1. In a heavy bottomed pot add rhubarb, 2 cups water, sugar, vanilla.
2. Bring to boil, simmer 25 minutes.
3. Return heat to medium, add cornstarch dissolved in water. Stir continuously until it thickens.
4. Chill in refrigerator until read to serve.

31. Cabbage Soup

BEST Cabbage Soup Diet Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’16’, ’16 cups’]

Cabbage Soup Diet Recipe that made me lose 10 pounds in 7 days and detox the body. As a bonus, get the 7-Day Diet Plan (PDF) to follow the diet easily. It’s delicious, quick-and-easy to make, and you can eat as much as you want!

Ingredients

• 2 tbsp olive oil
• 1 yellow onion (chopped (or white onion))
• 2 bell peppers (chopped (any color))
• 4 celery stalks (chopped)
• 6 garlic cloves (minced)
• 2 large tomatoes (chopped)
• 1 cup broccoli slaw (optional)
• 1 green cabbage head (chopped (or purple cabbage, or a mix of green and purple cabbage) )
• 9 cups low-sodium vegetable broth (or chicken broth for a non-vegan recipe)
• 1 tbsp tomato paste
• 1 tsp ground black pepper
• 1 tbsp ground turmeric
• 2 cups baby spinach
• 1 lemon (juiced)
• salt (to taste)

Instructions Stovetop Method

1. Heat a large nonstick pot or Dutch oven over medium heat, add oil, and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir every now and then. Add garlic and cook for 1 minute.
2. Stir in all the other ingredients, except spinach, lemon juice, and salt. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, stir, cover, and let simmer for 30 minutes, or until veggies are tender. Remove the lid and stir in spinach and lemon juice.  Stir in just enough salt to taste.

Instant Pot Cabbage Soup Diet Recipe

1. To make the detox cabbage soup in the pressure cooker, press the saute function. Heat oil and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir now and then. Add garlic and cook for 1 minute. Add tomato, broccoli slaw, cabbage, broth, tomato paste, pepper, and turmeric. Stir and secure the lid.
2. Set it on high for 15 minutes, or press the soup function and set for 15 minutes. Allow natural release, about 20 minutes.   Remove the lid and stir in spinach and lemon juice.  Stir in salt but do not go overboard.

Slow Cooker Cabbage Soup Diet Recipe

1. Heat a large nonstick skillet over medium heat, add oil, and cook onion, bell pepper, and celery for about 5 minutes, or until softened. Stir now and then.  Add garlic and cook for 1 minute. Transfer to the slow cooker.
2. Stir in all the other ingredients for the cabbage soup diet recipe, except spinach, lemon juice, and salt. Secure lid and cook for 2-4 hours on high, or 8-10 hours on low. Remove the lid and stir in spinach and lemon juice.  Stir in salt but go easy.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.