51 Cheap Soup Recipes for a Low Budget

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. Vegetarian Potato Soup

Creamy vegetarian potato soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’]

This creamy vegetarian potato soup is a comforting homestyle soup recipe made with just 9 ingredients, including salt, pepper, and water. It’s very easy to make, doesn’t need any fancy ingredients, and tastes delicious.

Ingredients

• 4 medium-sized potatoes (around 3.5 cups chopped potatoes)
• ½ medium-sized white onion (finely chopped)
• 2-3 garlic cloves (minced)
• ¼ cup chopped spring onion greens (optional, for garnishing)
• Salt and pepper to taste
• 1 tablespoon butter
• 2 cups milk
• 1.5 cups water

Instructions

1. Melt butter in a cooking pot.
2. Add chopped onion and cook until it starts turning brown.
3. Add minced garlic and saute for about a minute.
4. Next, add chopped potatoes and saute for 4-5 minutes.
5. Add around 1.5 cups of water and mix. Cook covered for around 25-30 minutes or until the potatoes are cooked well.
6. Mash the potatoes with a potato masher or spatula.
7. Add milk, salt, and pepper. Mix. Cook for another 4-5 minutes.
8. Garnish with chopped spring onion greens and enjoy!

2. One Pot Vegan Minestrone Soup

One Pot Vegan Minestrone Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

This hearty vegan minestrone soup is packed with seasonal vegetables, beans, lentils and whole grains. Perfect comforting vegan winter soup full of flavor and nutrients!

Ingredients

• 1 cup or 200 g mixed beans, lentils and whole grains
• 2 tablespoons olive oil
• 1 medium-sized onion (diced)
• 2 medium-sized carrots (diced)
• 2 stalks celery (chopped)
• 7 oz or 200 g green beans (trimmed and chopped)
• 1 zucchini (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon chili flakes
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 bay leaves
• 2 14 oz or 400 ml cans crushed tomatoes
• 500 ml or 2 cups vegetable stock + bean broth if available
• 200 grams or 7 oz spinach
• chopped parsley, to garnish
• ciabatta bread, to serve
• vegan pesto, to serve (optional)

Instructions

1. BEANS: Drain soaked beans and grains, transfer them to a pot with 3 times more water and cook over medium heat for 30 minutes. Alternatively, use canned beans (see notes below).
2. SOFFRITO: Meanwhile, heat olive oil in a large Dutch oven or skillet. Add onions, carrots and celery and sautée for about 5 minutes over medium-high heat. Add green beans,  zucchini and garlic. Cook for 5 more minutes, stirring occasionally.
3. SOUP: Add basil, thyme, oregano, chili flakes, black pepper, sea salt and bay leaves. Add crushed tomatoes, vegetable stock, beans and grains together with the cooking liquid. Bring to a boil and stir in spinach. Simmer for 10 minutes with a lid on. 
4. GARNISH: Garnish with chopped parsley and serve with ciabatta bread and vegan pesto (optional). Enjoy!

3. Instant Pot Broccoli Cheddar Soup

Easy Instant Pot Broccoli Cheddar Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT28M · Yield: [‘6’, ‘6 servings’]

Easy Instant Pot broccoli cheddar soup recipe is so simple to make! This recipe makes restaurant-quality broccoli cheddar soup in no time

Ingredients

• 2 tablespoons olive oil
• 1 cup onion (diced)
• 3 cloves garlic (minced)
• 4 cups frozen broccoli florets
• 1/2 cup coarsely grated carrot
• 4 cups chicken or vegetable broth (divided)
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• ¼ cup cornstarch
• ¼ cup chicken or vegetable broth
• 8 ounces shredded sharp cheddar cheese
• 1/2 cup heavy cream

Instructions

1. Select sauté on the Instant Pot.
2. When it reads “hot”, add the olive oil and onion.
3. Cook, stirring regularly, until the onion has softened, about 3 minutes.
4. Add the garlic and sauté 30 seconds, stirring the entire time.
5. Press cancel.
6. Add the broccoli, carrot, broth, salt, and pepper. Do not stir.
7. Close and lock the lid. Be sure that the pressure release valve is set to sealing.
8. Press manual high pressure and adjust the time to 1 minute.
9. When the cooking time has finished, do a controlled quick release.
10. Remove the lid, and give the soup a good stir.
11. In a small bowl whisk together ¼ cup cornstarch with ¼ cup broth until well-combined.
12. Press sauté and add the cornstarch mixture to the Instant Pot.
13. Cook, stirring constantly, the soup thickens.
14. Press cancel.
15. Add about 1/4 cup of cheese and stir in until melted.
16. Repeat with the remaining cheese.
17. Once all of the cheese has been added and has melted, stir in the cream.
18. Serve topped with additional black pepper, if desired.

4. Chinese Chicken and Sweetcorn Soup

Chinese Chicken And Sweetcorn Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 People’]

Here’s how to make Chinese takeaway chicken and sweetcorn soup. This recipe is easy, creamy and incredibly tasty.

Ingredients

• 900 ml Chicken Stock
• 150 g Chicken
• 150 g Sweetcorn
• 2 Garlic Cloves
• 2 Eggs
• 2 tbsp Cornflour (Mixed With 4 tbsp Water)
• 1 tsp Sesame Oil
• ¼ tsp Salt
• ½ tsp White Pepper
• 2 Spring Onions

Instructions

1. On a medium heat add a teaspoon of oil to a pot and fry the diced garlic for 30 seconds. Stir well to avoid burning the pieces of garlic.
2. Pour chicken stock into the pot, stir well, and leave to simmer for 2 minutes.
3. Add diced chicken to the pot. Leave the chicken to simmer for 2 minutes and stir occasionally.
4. After 2 minutes, add sweetcorn then leave to simmer for 5 minutes.
5. Mix water and cornflour together and add this mixture slowly to the stock. Stir constantly for a few minutes or until the sauce has thickened.
6. Pour the whisked egg slowly into the pot. Then, gently stir to create ribbons of egg.
7. Add salt, white pepper and sesame oil to the soup and mix until evenly distributed. Pour the soup into bowls and garnish with spring onions.

5. Instant Pot Vegetable Barley Soup

Simple Instant Pot Vegetable Barley Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

Ready in under an hour, this Instant Pot Vegetable Barley Soup will keep you warm on the coldest nights! The Instant Pot does the hard work for you when you make this hearty soup, and it doesn’t get easier than that!

Ingredients

• 1 tbsp Olive Oil
• 3 Garlic Cloves
• 1 Onion (1 cup, chopped)
• 1 Carrot (1 cup, chopped)
• 1 Zucchini (1 cup, chopped)
• 4 Mushrooms (1 cup, chopped)
• 1 Bell Pepper (1 cup, chopped)
• 3/4 cup Pearl Barley
• 6 cups Vegetable Broth (Low Sodium)
• Salt and Pepper (To Taste)

Instructions

1. Peel and chop all the vegetables into small pieces and set them aside.
2. Set the Instant Pot to saute mode and add the olive oil. Add all the chopped vegetables and cook for 2-3 minutes until the vegetables start to soften.
3. Add the Italian seasoning, salt, and black pepper. Stir again.
4. Add the barley and broth. Cover the Instant Pot and make sure the lid is set to the sealing position. Cancel the saute function.
5. Set the cooking time to 20 minutes on high pressure. After 20 minutes, quick release the remaining pressure. Give the soup a stir and season with salt and pepper. Serve immediately.

6. Chicken Orzo Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

Our homemade Chicken Orzo Soup is a bowl full of comfort food. Brimming with lemon flavor and a hint of fresh ginger, our chicken and orzo soup recipe is easy to make and will be on your table in just 30 minutes.

Ingredients

• 1 Tablespoon olive oil
• 1 cup chopped onions
• 1 cup chopped carrots
• ½ cup chopped celery
• 2 Tablespoon minced fresh ginger
• 2 cloves garlic (, minced)
• 1 teaspoon dried Italian seasoning
• 6 cups chicken broth
• 1 cup shredded cooked chicken
• 2/3 cup uncooked orzo pasta
• ¼ cup chopped parsley
• 3 Tablespoons lemon juice

Instructions

1. Heat oil in saucepot over medium-high heat.
2. Cook onion, carrots, celery, ginger, garlic and Italian seasoning until vegetables are tender crisp, 5-7 minutes.
3. Add broth and bring to a boil.
4. Stir in chicken and uncooked pasta and cook, uncovered, until pasta is al dente, about 9 minutes.
5. Stir in parsley and lemon juice. Season to taste with salt and pepper, if desired.

7. Creamy Vegan Sweet Potato Soup

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

Creamy Vegan Sweet Potato Soup is gluten-free and ready in just 30 minutes. Made with minimal ingredients and warming spices for a spicy sweet soup.

Ingredients

• 3 medium sweet potatoes (cooked)
• 2 tablespoons olive oil
• 1 onion (diced)
• 2 cloves minced garlic
• 3 cups vegetable broth
• 1 tablespoon maple syrup
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup unsweetened almond milk ((or other non-dairy milk))
• 1/4 cup raw hazelnuts (toasted and chopped)
• 1/4 cup raw pistachios (toasted and chopped)
• drizzle of maple syrup or olive oil

Instructions

1. Prepare your sweet potatoes first. Pierce your sweet potatoes with a fork and cook on the appropriate potato setting for your microwave. You’ll want the potatoes cooked soft enough for them to be easily mashed with a fork.While the potatoes are cooking, chop your onions and prep your other ingredients. 
2. In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the diced onions and cook, stirring occasionally, until soft and tender, about 6-8 minutes. Add your garlic and cook for 1 minute. Scoop out your cooked sweet potatoes and add them to the pot, followed by the maple syrup, ginger, cinnamon, cayenne, salt, and pepper. Stir to combine. 
3. Add the vegetable broth and bring to a boil. Reduce heat and allow to simmer for 5-8 minutes. 
4. Using an immersion blender, blend until smooth. If you don’t have an immersion blender, carefully transfer mixture to a blender, blend until smooth, and return to pot. 
5. Stir in almond milk and allow to heat for 1 to 2 more minutes. If you want a thinner consistency, just add a little more almond milk until desired consistency is reached.Serve hot and top with nuts, olive oil, or maple syrup if desired. 

8. Creamy Cauliflower Soup

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’16’]

This easy Low Carb Cauliflower Soup Recipe tastes rich and creamy but is low carb and healthier than most cream based soups.

Ingredients

• 2 tbsp butter
• 2 tbsp coconut oil
• 1 carrot (peeled and chopped)
• 2 stalks of celery (chopped)
• 1 medium onion (peeled and chopped)
• 2 heads of cauliflower (chopped)
• 1 tbsp parsley
• 2 quarts chicken broth (or vegetable broth)
• 1 quart unsweetened plain almond milk
• 2 tsp salt
• 1 tsp garlic powder
• 16 oz cottage cheese ((or 8 oz cream cheese))
• 1/2 cup heavy cream
• 1 tsp xanthan gum or glucomannan (optional (helps with thickening))

Instructions

1. Heat the butter and coconut oil over medium. Add the onion, celery, and carrot and saute until softened. Add the cauliflower and parsley. Turn the heat to very low and cover the pot. Cook for 15 minutes.
2. Add the stock and turn the heat up to medium high. Simmer for 15 minutes or until the cauliflower is tender. Add the almond milk, cottage cheese, and salt.
3. Puree the soup with an immersion blender or by carefully transferring some of the cauliflower and liquid to a blender. Always vent the lid and use caution blending hot liquids. Return the puree to the pot (if using a blender).
4. Stir in the heavy cream. Sprinkle on the gluccomannan, if using, and stir until dissolved.

9. Spicy Chipotle Black Bean Soup

Spicy Chipotle Black Bean Soup (Vegan, Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4-6 Servings’]

This Spicy Chipotle Black Bean Soup recipe is vegan, gluten-free, and allergy-free! It’s a super quick and easy vegetarian soup using canned black beans, chili peppers, and adobo. Smokey, spicy, cool it off with a dollop of refreshing homemade dairy-free sour cream! A perfect healthy plant-based lunch or dinner for the week!

Ingredients

• 1 Cup Chopped Red Onion
• 1 Cup Chopped Red Bell Pepper
• 1 Tsp Minced Garlic
• 2 Cans Unsalted Black Beans (including liquid)
• 1 (4oz) Can Roasted Diced Green Chilies
• 2 Chipotle Peppers in Adobo Sauce (roughly chopped)
• 2 TB Adobo Sauce
• 2 TB Tomato Paste
• 3 Cup Vegetable Broth
• 2 Tsp Chili Powder
• 1 Tsp Ground Cumin
• 1 Tsp Dried Oregano
• 1/4 to 1/2 Tsp Chipotle Powder (or Black Pepper)
• Dairy-Free Sour Cream
• Fresh Chopped Cilantro

Instructions

1. Add your chopped red onion, bell pepper, and minced garlic to a large soup pot and dry saute for about 5 minutes, just until the veggies sweat.
2. Add the canned black beans and liquid, green chilis, chopped chipotle peppers, adobo sauce, and tomato paste; mix together.
3. Pour in the 3 cups of veggie broth, spices, and herbs and give everything a mix to combine.
4. Bring the soup to a boil, reduce the heat, and let it simmer for just about 15 minutes (pot uncovered).
5. Use an immersion blender or scoop out 3/4 of the soup and give it a blend quick blitz in a food processor or blender. Blend just enough so that the soup is semi-creamy, but still has texture.
6. Serve your soup and top with fresh cilantro and dairy-free sour cream.

10. Gazpacho

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

Ingredients

• 2 pounds ripe tomatoes, core removed and chopped
• 1 medium cucumber, peeled, seeded if desired, and chopped
• 1 red bell pepper, seeds removed and chopped
• 1/2 small red onion, chopped
• 2 garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar (or red wine vinegar)
• 1 to 1.5 cups cold water or tomato juice, depending on desired thickness
• 1 slice day-old bread, crust removed, torn into small pieces (optional)
• 1 teaspoon salt, adjust to taste
• Freshly ground black pepper, to taste

Instructions

1. 1. Prepare and measure all ingredients: rinse and chop the tomatoes, cucumber, pepper, and onion; peel the garlic; have olive oil, vinegar, salt, and pepper ready.
2. 2. If using bread, soak the torn bread in 1/2 cup cold water for about 5 minutes, then squeeze out excess moisture.
3. 3. In a blender or large processor, combine the tomatoes, cucumber, pepper, onion, garlic, olive oil, vinegar, salt, pepper, and the soaked bread (if using). Blend until you reach a coarse texture, then puree to your preferred smoothness.
4. 4. With the blender running, gradually add 1 to 1.5 cups of cold water or tomato juice until you reach the desired consistency.
5. 5. Taste and adjust seasoning with more salt or vinegar as needed. Refrigerate the gazpacho for at least 1 hour to chill and marry flavors.
6. 6. Serve cold. Offer optional toppings such as small dice of cucumber or pepper or a light drizzle of olive oil for presentation.

11. Creamy Chicken Enchilada Soup

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 -6 servings’]

Ingredients

• 1 tbsp. olive oil
• 1 large onion (chopped)
• 3 garlic cloves (minced)
• 1 tbsp. chipotle peppers in adobo (chopped)
• 3 cups chicken stock (divided)
• 1 10 oz. can of enchilada sauce
• 1 15.5 oz. can of black beans
• 1 8.5 oz. can of corn
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1 lb. chicken breast (cooked, shredded)
• ½-1 block cream cheese
• Toppings of choice: sliced jalapenos (cilantro, avocado, sour cream, tortilla chips)

Instructions

1. Heat olive oil in large soup or stockpot over medium-high heat. Saute onion in olive oil for about 5 minutes. Add garlic and chipotle peppers and saute for 1 minute longer.
2. Add 2 cups of chicken stock, enchilada sauce, black beans, corn, cumin, chili powder, oregano, and cooked/shredded chicken breast. Bring to a boil, then lower heat, and cook for about 20 minutes.
3. About 5 minutes before ingredients are done, blend cream cheese and remaining 1 cup of chicken stock together in a blender. Add to soup and cook for about 5 minutes longer. Serve with your favorite toppings.

12. Chicken Vegetable Soup

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

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘6’]

This chicken vegetable soup is full of shredded chicken, vegetables and potatoes, all in a savory tomato broth. An easy and healthy dinner option that the whole family will love!

Ingredients

• 1 tablespoon butter
• 1/2 cup onion (finely diced)
• 2 carrots (peeled, halved lengthwise and sliced)
• 2 stalks celery (thinly sliced)
• 2 teaspoons minced garlic
• 3 cups cooked chicken (shredded or cubed)
• salt and pepper to taste
• 15 ounce can diced tomatoes (do not drain)
• 8 ounce can tomato sauce
• 1 teaspoon Italian seasoning
• 6 cups chicken broth
• 1 large Russet potato (peeled and cut into 1/2 inch cubes)
• 1/2 cup frozen corn
• 1/2 cup diced green beans (fresh or frozen)
• 2 tablespoons chopped fresh parsley

Instructions

1. Melt the butter in a large pot over medium high heat. Add the onion, carrots and celery to the pot.
2. Cook for 5-6 minutes or until softened. Add the garlic and cook for 30 seconds more. Season with salt and pepper to taste.
3. Add the chicken, tomatoes, tomato sauce, Italian seasoning, chicken broth and potato to the pot; bring to a simmer.
4. Cook for 20-25 minutes or until potatoes are tender. Taste and add salt and pepper as desired.
5. Stir in the corn and green beans and cook for 5 minutes more. Sprinkle with parsley and serve.

13. Southwest Chicken Soup with Cream Cheese

Southwest Chicken 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’, ‘8 Servings’]

Southwest Chicken Soup is made with black beans, corn, and cream cheese! This soup is even better than Chilis Southwest Chicken soup and all you have to do is throw everything in the Crockpot and let it go!

Ingredients

• 15.5 ounces black beans (drained and rinsed)
• 15.25 ounces corn (undrained)
• 14.5 ounces diced tomatoes (undrained)
• 14.5 ounces chicken broth
• 4 ounces diced green chilies (undrained)
• 1 ounce dry ranch seasoning
• 1 1/2 teaspoon cumin
• 1 Tablespoon chili powder
• 1/2 cup diced onion
• 2 boneless, skinless chicken breast (about 2-3 cups)
• 8 ounces cream cheese (one brick) (room temperature)

Instructions Slow Cooker Instructions

1. Add all ingredients EXEPT cream cheese to slow cooker. Stir. If you’re using uncooked chicken breast go ahead and add them right to the slow cooker, or add cooked shredded chicken.
2. Cook for 4 hours on high, or 6 hours on low. Remove chicken breasts and shred if needed. Add shredded chicken back to the soup.
3. Add cream cheese. Stir until cream cheese is melted

Pressure Cooker Instructions

1. Add all ingredients EXEPT cream cheese to pressure cooker. Stir. If you’re using whole, uncooked chicken breasts add them.
2. Cook. Place lid on the pressure cooker. Close pressure releaser valve. Set to high pressure for 8 minutes.
3. Open valve to quick release the pressure. Remove chicken breast and shred with forks, or see how to shred chicken using a mixer. Add chicken back to the soup.
4. Add cream cheese. Stir until melted and mixed through.

Stove Top Instructions

1. Add all ingredients EXEPT cream cheese to a stockpot or large pan. Stir. If you’re using an uncooked chicken breast add it to the pot.
2. Bring ingredients to a boil, reduce heat to a simmer. Cook for 15 minutes, or until the chicken is no longer pink. Cooked chicken should be 165 degrees.
3. Remove chicken from soup and shred. Add it back to the soup. Add cream cheese and stir to incorporate.

14. Hearty Kielbasa and Cabbage Soup

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’]

Kielbasa Cabbage Soup with green cabbage, diced red potatoes, smoked kielbasa and caraway seeds – a comforting, stick-to-your-ribs soup.

Ingredients

• 2 tbsp olive oil or avocado oil
• 12 oz kielbasa, cut into 1/4” half moons
• 2 ribs celery, finely diced
• 1 small onion, finely diced
• 2 carrots, finely diced
• salt and pepper to taste
• 6 large cloves garlic, minced
• 3 tsp Italian seasoning
• 2 tsp smoked paprika
• 1 tsp caraway seeds
• 2 bay leaves
• 3 cups diced red potatoes (about 1/4”)
• 1 lb green cabbage, cut into bite sizes pieces ((washed, outer leaves removed) )
• 2 quarts chicken stock or broth
• 2 tbsp apple cider vinegar (preferably organic) )

Instructions

1. 1. In a large soup pot or dutch oven, heat olive oil over medium heat for 2-3 minutes, until shimmering. 2. Add kielbasa, and brown, 2-3 minutes a side. Transfer to a plate and set aside once browned. 3. Add celery, onion and carrot to the pan, and season with salt and pepper. 4. Cook, stirring occasionally for 5-6 minutes, until softened. 5. Add garlic, Italian seasoning, caraway seeds and smoked paprika, stir well and cook 1 minute, until fragrant. 6. Add kielbasa back to pot, along with bay leaves, potatoes, cabbage, apple cider vinegar and chicken stock. 7. Cover and cook, stirring occasionally, for 45 minutes to 1 hour, until cabbage is cooked through and potatoes are easily pierced with a fork. Taste and season with salt and pepper as needed. 8. Remove bay leaves before serving.

15. Cheesy Chicken Potato Soup

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

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT50M · Yield: [‘8’]

Cheesy Chicken Potato Soup is a hearty, comforting chowder! Diced carrots, potatoes, onions, and chicken are added to the most decadent creamy and cheesy base! It’s out of this world and can be made on the stove top or in a pressure cooker!

Ingredients

• 1 lrg. Chicken Breast
• 3 c. Chicken Broth
• 2 c. Potatoes (Diced)
• 1 c. Carrots (Diced)
• 1/2 medium Onion (Diced)
• 1 c. Celery (Diced)
• 1 1/2 tsp. Salt
• 1/2 tsp. Cracked black pepper
• 1/4 c. Butter
• 1/3 c. Flour
• 2 c. milk
• 2 c. shredded cheese (Cheddar, or Monterey )
• shredded cheese
• parsley (chopped)
• bacon (fried and crumbled)

Instructions

1. Add chicken, potatoes, carrots, celery, onion, salt, pepper, and chicken broth to a pressure cooker. Cook on high pressure for 8 minutes. Quick release.
2. Remove vegetables, and broth from pressure cooker. Set aside.
3. Remove chicken from pressure cooker and shred, or dice it. Set aside.
4. Set pressure cooker to sautee setting. Melt butter. Add flour. Whisk until combined and slightly golden brown. Slowly, and while whisking add milk. Continue whisking and cooking until sauce has thickened. Add grated cheese to the sauce. Stir until melted.
5. Add vegetables and shredded chicken back to the pressure cooker with the white sauce. Stir to combine. 
6. At this point the chowder can be left in the pressure cooker on the “soup” setting for up to an hour, or it can be served immediately. I prefer serving it immediately.
7. Serve with desired garnishes.

Stove Top Method

1. Add chicken, potatoes, carrots, celery, onion, salt, pepper, and chicken broth to a stock pot. Bring to a boil and cook until veggies are tender and chicken is cooked through.
2. Shred chicken and return to stock pot.
3. In a separate sauce pan melt butter. Add flour. Whisk until combined and slightly golden brown. Slowly, and while whisking add milk. Continue whisking and cooking until sauce has thickened. Add grated cheese to the sauce. Stir until melted.
4. Pour sauce over chicken and vegetables in the stock pot. Stir. Serve with desired garnishes.

16. Turkey Rice Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 Servings’]

This turkey rice soup is hearty, nourishing & ready in 30 minutes — the best way to use up leftover turkey with simple pantry ingredients!

Ingredients

• ¾ cup long grain white rice or wild rice blend (cooked according to package directions (or 2 ½ cups cooked rice))
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion (diced)
• 3 celery stalks (thinly sliced)
• 2 large carrots (peeled and thinly sliced)
• 8 cups (2 quarts) low-sodium chicken broth
• 2 ½ cups cubed cooked turkey meat (white and/or dark meat)
• 1 dried bay leaf
• ½ teaspoon salt
• ½ teaspoon dried thyme
• ¾ teaspoon dried parsley
• ½ lemon juiced (or 1-2 tablespoons lemon juice)
• Black pepper (to taste)

Instructions

1. Cook the rice separately using your preferred method. Set aside.
2. In a large stock pot or Dutch oven over medium heat, sauté the onion, celery, and carrots in the olive oil and butter for 5–6 minutes until the onion is translucent.
3. Pour in the chicken broth. Stir in the turkey, bay leaf, salt, thyme, parsley, and black pepper. Increase heat to medium-high and bring to a boil.
4. Reduce heat to medium and simmer 5 minutes until vegetables are tender.
5. Turn heat to low. Stir in the cooked rice and lemon juice. Heat 1–2 minutes until warmed through.
6. Remove the bay leaf. Taste and adjust salt and pepper. Serve hot.

17. Vegan Black-Eyed Pea Stew

Hearty Vegan Black Eyed Pea Stew Recipe with Kale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT100M · Yield: [‘4’, ‘4 servings’]

This comforting Vegan Black-eyed Pea Stew is packed with black-eyed peas, tender kale, onion, bell pepper, celery, and warming spices and herbs simmered in a flavorful vegan no-beef broth. Serve with crusty bread or homemade cornbread for a satisfying vegan meal that’s both nourishing and delicious.

Ingredients

• 4 to 5 cups water
• 1 ½ tablespoons vegan no beef base (or seasoned vegetable base)
• 2 tablespoons coconut oil (virgin)
• 1 large yellow onion (chopped)
• 1 large green bell pepper (chopped)
• 3 medium celery stalks (halved and sliced)
• 3 cloves garlic (diced)
• ½ teaspoon sea salt (adjust to taste)
• 3 bay leaves
• 1 teaspoon poultry seasoning
• 1 teaspoon whole allspice (freshly ground, or ground allspice)
• 3 ½ cups cooked black eyed peas
• 3 Chile de Arbol (dried (if using canned beans, otherwise add to your black-eyed peas when cooking them))
• 1 cup fresh kale, chopped (packed leaves, reserve stems for another use, optional)
• Fresh kohlrabi sprouts (garnish, optional)

Instructions

1. Heat 4 cups water in a pot, add vegan no beef base and stir until dissolved. Set aside.
2. Preheat a large soup pot on medium heat for 3 minutes, add coconut oil and swirl in the pan. Add onion, green bell pepper, celery, garlic, and sea salt and saute for 5 to 7 minutes, stirring occasionally. If the bottom and edges of the pan start browning, add a tablespoon or two of water.
3. Stir in bay leaves, poultry seasoning, and allspice. Saute for 2 more minutes, stirring frequently.
4. Pour vegan beef broth slowly in the sauce pan, add black eyed peas and Arbol chiles; bring to a boil and simmer for 20 to 30 minutes, stirring occasionally. Add water to thin the soup if needed. Taste and adjust seasoning.
5. Before serving, remove the Arbol chiles, let cool briefly, chop them if needed, and stir them back into the soup. Remove bay leaves and stir in kale, if using, for several minutes.
6. Garnish with fresh sprouts if desired. Serve and enjoy!

18. Mexican Lentil Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Mexican lentil soup made with lentils, lots of veggies, and broth is a simple, wholesome one-pot meal that’s perfect for easy meals during the week. Lentils give the soup an earthy and savory essence making the dish feel hearty and satisfying.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 small red onion (diced (about 1 cup))
• 1 cup carrot (finely diced)
• ½ cup celery (finely diced)
• 3 roma tomatoes (diced small (about 2 cups))
• 1 cup lentils (dry)
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon Mexican oregano
• ½ teaspoon cumin
• ¼ teaspoon coriander powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup cilantro (chopped)
• lime wedges (for garnish and squeezing, optional)
• chilies (sliced, optional)
• avocado (diced, optional)

Instructions

1. Heat one tablespoon olive oil in a large pot over medium heat. Add chopped onion, carrot and celery to the pan sautéing until translucent, about 5-8 minutes.
2. Add chopped tomatoes and cook for 3-4 minutes until tomatoes soften slightly. Add garlic and cook for 30 seconds until fragrant.
3. Add lentils, bay leaf and vegetable broth to the pot. Bring to a boil, cover and reduce heat to a simmer for 20-25 minutes or until lentils are tender. Add the oregano, cumin, coriander and salt and pepper to taste.
4. Serve up the soup when the lentils are tender. Serve soup with diced avocado, tomatoes, fresh cilantro and garnish with lime wedges.

Slow Cooker

1. Saute the veggies on top of the stove as indicated above in step 1 and 2. Then add the lentils, bay leaf and vegetable broth.
2. Cook on low for 6-8 hours or high to cook 3-4 hours. Add the spices and stir to combine. Serve up the soup.

Instant Pot

1. Set the Instant Pot on high saute and cook the veggies as directed in step one and two. Then add the lentils, bay leaf and vegetable broth.
2. Lock the lid in place, shut the pressure valve and set the time for 10 minutes on high pressure. Release the pressure immediately using a towel or long wooden spoon to prevent burns and follow the safe lid opening instructions to safely open the lid.
3. Stir in the oregano, cumin, coriander, salt and pepper. Taste and adjust the seasonings.
4. Serve up lentil soup while hot with your favorite garnishes.

19. Fall Flavors Butternut Squash Soup

Fall Flavors Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 + servings’]

Gluten Free, Vegan, Refined Sugar Free Just when you thought butternut squash soup couldn’t get any better we added pumpkin puree, coconut milk, spices and nut butter to bring all your favorite fall flavors into the perfect bowl of soup.

Ingredients

• 1 medium butternut squash
• 3/4 cup cup pumpkin puree
• 1/4 cup drippy peanut butter
• 2 cups vegetable broth
• 1 can coconut milk
• ¼ cup diced onion
• 1 tsp garlic
• 1 tsp Himalayan salt
• ¼ tsp nutmeg
• 1/8 tsp ground cloves
• 1/8 tsp cinnamon
• 1 tsp black pepper
• Cayenne to taste

Instructions

1. Cook butternut squash.

To cook squash, cut in half lengthwise, remove seeds, spray with some olive oil, and cook face down on a cookie sheet lined with aluminum foil in the oven at 400F for about 30-40 minutes depending on size (check after 30 – it should feel soft).

1. Remove squash from oven and allow it to cool (doesn’t have to cool completely, just enough so you can handle without burning yourself).
2. Dice your onion and measure out needed amount.
3. Combine your squash, onion, and 1 cup of your vegetable broth in your food processor and blend until smooth.
4. Once that is pureed, combine with the remaining ingredients in a large dutch oven over medium heat and use a whisk to combine.
5. Serve hot!

20. Roasted Pumpkin Soup without Cream

Roasted Pumpkin Soup Without Cream is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Yield: [‘8’, ‘8 servings’]

This roasted pumpkin soup without cream is the perfect fall comfort food. It is packed with pumpkin flavor, and the roasting gives it a nice depth of flavor. The soup uses coconut milk in place of cream, which makes it thick and creamy, without being too heavy. This soup is also hearty enough to serve as a main course, but it would also be great as a starter for a fall dinner party. Either way, it is sure to please pumpkin lovers and non-pumpkin lovers alike.

Ingredients

• 1 tbsp olive oil
• 5-6 pounds pumpkin (sugar pumpkin or butternut squash)
• 2 medium yellow onions
• 8 cloves garlic
• 1 tsp ground cinnamon
• 2 tbsp brown sugar (light or dark)
• 1 tsp salt
• ½ tsp black pepper
• 2 cups vegetable broth
• 14 ounce can coconut milk
• ¼ cup roasted pumpkin seeds
• chives (to garnish)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Halve and peel the onions, peel the garlic, and cut the pumpkin in half and scoop out the seeds. You can save the seeds to roast later if you like.
3. Place the pumpkin skin side down on a baking tray lined with parchment paper. Place half an onion and two cloves or garlic inside each half of the pumpkin then drizzle with olive oil.
4. Sprinkle the pumpkin with salt, pepper, cinnamon, and brown sugar.
5. Roast in the oven for 45-60 minutes, or until the pumpkin is soft and the onions are caramelized.
6. Remove the garlic and onions from the pumpkin and place them in a blender. Scoop out the flesh of the pumpkin and add it to the blender.
7. Add the vegetable broth to the blender and blend until smooth. You may need to blend multiple batches of soup depending on the capacity of your blender.
8. Pour the blended soup into a large pot and heat over medium heat. Stir in the coconut milk and season with more salt and pepper to taste.
9. Serve in individual bowls and garnish with an extra swirl of coconut milk, pumpkin seeds, chives, or your preferred toppings.

21. Cheesy Ham and Potato Soup

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’]

This Ham and Potato Soup is loaded with leftover ham, corn, and plenty of cheese to make it incredibly creamy and cheesy! This potato soup recipe is always a hit! Plus, it can be made in the Instant Pot, slow cooker, or on the stove-top. You decide if you need it to cook low and slow, or you want dinner right now!

Ingredients

• 6 cups diced potatoes (Yukon Gold or Russets)
• 1/2 cup diced onion (red, yellow, purple, or sweet)
• 2 cups corn kernels
• 4 Tablespoons all-purpose flour
• 4 Tablespoons butter
• 3 cups chicken broth
• 3 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1 ounce package Ranch Salad Dressing and Seasoning Mix (Just the dry mix.)
• 1 teaspoon parsley flakes
• 2 cups shredded cheddar cheese
• 2 cups diced ham
• sliced green onions
• cooked and crumbled bacon
• additional shredded cheddar cheeese
• sour cream

Instructions

1. STEP 1: Sautee onions. Add butter to the pressure cooker (or stockpot). Melt. Add diced onions. Cook, stirring frequently until onions are tender. Skip this step if using a slow cooker.
2. STEP 2: Add vegetables and ham. Add diced potatoes, corn, and diced ham to the pressure cooker or stockpot. Add potatoes, corn, ham, and onions to slow cooker.
3. STEP 3: Add broth and cook. Add chicken broth. Seal pressure cooker and cook on high pressure for 10 minutes. For stovetop, bring to a gentle boil and cook for about 10-15 minutes or until potatoes are tender. For slow cooker sprinkle flour and seasonings over vegetables and toss to coat. Add chicken broth and stir. Cook on low for 6 hours or on high for 4 hours. Skip step 4 for slow cooker.
4. STEP 4: Add seasonings. Add dry ranch seasoning packet, parsley and flour. Stir.
5. STEP 5: Add milk. Gradually add milk and stir. Set pressure cooker to sauté cook, stirring constantly, until soup has thickened. If using a stockpot cook over medium heat. For slow cooker add milk, stir. Cook for about 20 more minutes until thickened.
6. STEP 6: Add cheese and season to taste. Ham and cheese are both salty foods so you might not need to add any salt. Taste, and adjust seasonings. Add pepper if you’d like.
7. STEP 7: Garnish and serve. We love extra grated cheese, fresh parsley, and even cooked, diced bacon. Feel free to add whatever you love! Sour cream is great too!

22. Glass Noodle Soup

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This Glass Noodle Soup is made with ground pork for a super flavorful Asian inspired main dish. It comes together in less than 30 minutes so it’s just as fast as it is yummy!

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 2 Garlic Cloves (finely chopped)
• 1 pound Ground Pork
• Salt (plus additional, if needed)
• 1/4 teaspoon Ground Cloves
• 1 tablespoon Molasses
• Cinnamon Stick
• 1 teaspoon Fish Sauce
• 4 cups Chicken Broth or Bone Broth (Homemade is best!)
• 1 bunch Baby Spinach (about 2 cups or 2.5 ounces)
• 4 Scallions (thinly sliced)
• 8 ounces Sweet Potato Glass Noodles

Instructions

1. Heat oil in a large pot over medium heat. Add pork, garlic, 1/2 teaspoon salt, ground cloves, and molasses then cook, stirring and breaking up with a spoon, until browned and cooked through, 5-8 minutes.
2. Add the cinnamon stick, broth, and fish sauce then bring to a boil. Reduce heat and simmer until flavors meld, 8–10 minutes.
3. Add noodles, scallions and cook, stirring occasionally, until the noodles are cooked, about 5 minutes.
4. Remove from the heat and add the spinach then stir to combine.
5. Season the soup with salt, to taste. Divide noodles among bowls and ladle soup over.

23. Creamy Vegetable Soup

Creamy Vegetable 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’]

Creamy vegetable soup is a warming, cozy and tasty dish to devour especially during the winter. This vegan soup is perfect to have for lunch or dinner. It is perhaps a great way to sneak in as many vegetables as possible to ensure fussy kids eat their healthy meals without any fuss.

Ingredients

• 2 tbsp Oil
• 132 gms (or) 1cup (or) 1 large Onion (chopped)
• 1 Teaspoon (or) 2 cloves Garlic (finely chopped)
• 1 Teaspoon (or) 1/2 inch Ginger (finely chopped)
• 175 gms (or) 1 cup (or) 2 medium Potatoes (chopped)
• 87 gms (or) ½ cup Celery (chopped)
• 75 gms (or) ½ cup (or) 2 medium size Carrots (chopped)
• 70 gms (or) ½cup Cauliflower flrets (chopped)
• 117 gms (or) ¾ cup Butternut Squash (chopped)
• 49 gms (or) ⅓ cup Frozen Green Peas (thawed)
• Salt (as required)
• Pepper (as required)
• 1 Teaspoon Ground Cumin (Cumin Powder)
• 1 Tablespoon Plain Flour (Self-Raising Flour)
• 400 ml (or) 1 ⅔ cups Coconut Milk
• 400ml (or) 1 ⅔ cups Vegetable Stock
• handful Coriander (chopped)

Instructions

1. Heat the oil in a pot over medium-low heat.
2. Once the oil is hot, sauté onion, carrot, potato, garlic and ginger for 5-7 minutes or until the onion turns soft and translucent.
3. Add the diced celery, squash, cauliflower florets and cook for 10 minutes until the vegetables start to soften.
4. Add the green peas, salt, pepper, ground cumin, flour and mix well.
5. Now add vegetable stock and mix well.
6. Close the pot with a lid and simmer for 10 minutes.
7. After 10 minutes, take the lid off the pot. Stir in the coconut milk and continue boiling for a couple of minutes.
8. Finally, add the chopped coriander.
9. Enjoy the delicious piping hot vegan vegetable soup with bread or any side dish of your choice.

24. Hearty Chinese Tofu Vegetable Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Light yet comforting, this Chinese tofu vegetable soup features juicy tofu and colorful vegetables cooked in an umami-packed broth. An nourishing one-pot recipe that comes together in 30 minutes, making it a great easy weeknight dinner.

Ingredients

• 1 block extra firm tofu (drained and pressed (14oz/400g) )
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 4 cloves garlic (minced )
• 2 teaspoons minced ginger
• 5 cups vegetable broth (*)
• 2 cups broccoli floret ((about 1 medium head) )
• 2 cups cauliflower floret ((about 1/2 medium head) )
• 3.5 oz baby corn (roughly chopped )
• 1 medium carrot (sliced )
• 1 bunch enoki mushrooms (or other mushrooms (around 4oz) )
• 1 tablespoon soy sauce (or tamari (use gluten-free if needed))
• 1 tablespoon shaoxing wine (or dry sherry/mirin/cooking sake)
• 1/2 tablespoon sesame oil

Instructions

1. Add tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until tofu cubes are well coated.
2. Heat up a tablespoon or so of olive oil (or other neutral oil) in a non-stick pan on medium high heat. Place tofu in a layer and cook for 2-3 minutes on each sides, until most sides are nicely browned. Set aside.
3. Now, heat up a tablespoon of oil in a Dutch oven or soup pot. Once pan is heated, place in garlic and ginger. Saute for a minute.
4. Next, add in broth, broccoli, cauliflower, carrot and baby corn. Bring mixture to a boil, then lower heat to a simmer.
5. Let it cook covered for 8-10 minutes, or until veggies are tender to your liking.
6. Stir in enoki mushrooms, soy sauce, Shaoxing wine, sesame oil, and cooked tofu. Simmer until everything is warm.
7. Ladle soup into bowls and garnish with desired toppings. Serve while warm.

25. Chicken Miso Soup

Chicken Miso Soup (Ready in 30 Minutes & Packed with Protein!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

This chicken miso soup is savory, warming, and packed with 19 grams of protein per serving — made in one pot in 30 minutes with fresh ginger, garlic, cremini mushrooms, and a miso-broth base finished with toasted sesame oil and rice vinegar. One of the most nourishing soups you can make on a weeknight.

Ingredients

• 2 tablespoons avocado oil or olive oil
• 1 medium white or yellow onion (sliced into thin vertical strips)
• 1 ¼ cups peeled and thinly sliced or julienned carrots
• 1 ¼ cups thinly sliced celery
• 8 oz sliced cremini mushrooms (about 2 ½ cups)
• 1 clove garlic (peeled and thinly sliced)
• 1 tablespoon peeled and thinly julienned ginger
• 8 cups (2 quarts) low-sodium chicken broth, divided
• 2 tablespoons white miso paste
• 2 ½ cups shredded chicken (breast and/or thigh meat)
• 2 teaspoons toasted sesame oil
• 1 tablespoon rice vinegar
• Additional salt (to taste (optional))
• Sliced green onions and/or cilantro (to garnish)

Instructions

1. Preheat a Dutch oven or large pot over medium-high heat. Add oil and sauté onions, carrots, celery, mushrooms, garlic, and ginger for 6–7 minutes, stirring frequently, until the onions begin to soften.
2. Stir all but 1 cup of the chicken broth into the vegetables. Increase heat to high and bring to a boil. Reduce to medium and simmer 8–10 minutes until carrots are tender.
3. In a small microwave-safe bowl, heat the remaining 1 cup of broth for 1 minute until hot but not boiling. Whisk the miso paste into the broth until dissolved.
4. Stir the shredded chicken and miso broth into the soup. Cook on medium heat for 1–2 minutes, stirring continually, until the chicken is heated through.
5. Remove from heat. Stir in toasted sesame oil and rice vinegar. Season with additional salt to taste. Serve hot with sliced green onions and/or cilantro.

26. Creamy Asparagus Soup

Creamy Asparagus 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: [‘6’, ‘6 servings’]

Healthy asparagus soup is dairy-free and delicious. Creamy vegan soup bulks up using cauliflower and parsnips for a thick and satisfying gluten-free blended soup. Asparagus tips are cooked separately with garlic for a fun garnish that is bursting with flavor.

Ingredients

• 2 bunches asparagus
• 2 Tablespoons olive oil* (divided)
• 1 yellow onion (diced (approximately 1 1/2 cups))
• ½ teaspoon sea salt
• ½ teaspoon white pepper
• 2 stalks celery (sliced, about 1 cup.)
• ¼ head cauliflower (chopped, about 2 cups.)
• 2 parsnips (peeled and diced, about 1 cup.)
• 2 teaspoons fresh thyme leaves
• 6 cups veggie broth
• 2 cloves garlic (pressed)

Instructions

1. Preheat oven to 400. If you’re using the stovetop method to cook the tips, then skip this step.
2. Cut off woody ends to asparagus. Trim spears into 1″ pieces. Put aside 3/4 of the tips to roast and use as a topping.
3. Prepare remaining veggies: dice onion, slice celery, chop cauliflower and dice parsnips.
4. Heat olive oil* in stockpot over medium heat. Saute onion and celery, stirring occasionally for 3-4 minutes. Sprinkle with salt and pepper and mix well. Continue to cook until onion is translucent.
5. Add cauliflower, parsnips, asparagus pieces, thyme and mix well.
6. Stir in broth and gently bring to boil. Reduce heat so soup simmers uncovered for about 25 minutes, until vegetables are tender.
7. Meanwhile, prepare the asparagus tips for soup garnish. OVEN ROASTING METHOD: Place asparagus tips on small rimmed baking tray. Drizzle with remaining Tablespoon olive oil, sprinkle with a pinch of sea salt and toss to coat. Roast in preheated 400 degree oven. Set timer for 3 minutes. Leave oven on, remove asparagus and add garlic and a pinch of sea salt, tossing to distribute evenly. Roast for an additional 3 minutes. Asparagus should be bright green and still have some bite to them. STOVETOP METHOD: Heat small skillet over medium heat and swirl olive oil into pan. Add asparagus and toss often for about 3 minutes when they turn bright green. Make sure asparagus still has some bite and then add the pressed garlic, tossing constantly for one minute. Set garlicky asparagus tips aside.
8. When soup is done—it will take about 25 minutes for all the veggies to become tender—use an immersion blender to puree. You can also transfer in batches to a regular blender.
9. Ladle into bowls and garnish with some freshly ground black pepper and a few garlicky asparagus tips.
10. Soup will stay good in the fridge for 5 days or the freezer for 3 months. Gently reheat on the stove over medium-low heat until heated through.

27. Creamy Authentic Greek Chicken Lemon Orzo Soup

Authentic Greek Chicken Lemon Orzo Soup (Avgolemono) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.

Ingredients

• 1 cup orzo
• 2 cup Rotisserie Chicken (Shredded)
• 64 ounce chicken broth (2 containers)
• 1 cup carrots (sliced)
• 1/2 cup green onions (slice bottom portion)
• 1/4 cup green onions (top green part of onion to use for garnish)
• 1 tbsp garlic (fresh chopped)
• 2 tsp salt (fresh cracked is best)
• 1 tsp black pepper
• 2 tbsp lemon juice (fresh squeezed)
• 3 whole egg yolks
• 2 whole bay leaves

Instructions

1. First begin shredding your rotisserie chicken and place aside.
2. Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
3. Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
4. Once your soup is finished, you can turn off the burner and add the shredded chicken.
5. In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
6. Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
7. Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.

28. Loaded Instant Pot Cauliflower Soup

Loaded Instant Pot Cauliflower Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘5’, ‘5 Servings’]

Ready in 30 minutes, this Instant Pot Cauliflower Soup tastes just like a loaded baked potato soup, but without all the carbs! Top this soup with bacon, cheddar cheese, and scallions for a satisfying and delicious dinner!

Ingredients

• 1 tbsp Olive Oil
• 1 large Onion (Chopped)
• 3 Garlic Cloves (Minced)
• 5 cups Cauliflower (1 large head)
• 1 tsp Dry Mustard
• 4 cups Chicken Broth (Low Sodium if possible)
• 1 cup Milk (Whole milk, 2%, or 1%)
• 2 cups Cheddar Cheese (Shredded)
• 1/2 cup Parmesan Cheese (Grated)
• Salt and Pepper To Taste

Instructions

1. Wash and trim the cauliflower head. Cut the head into florets. Set that aside in a bowl.
2. Set the Instant Pot to “saute”. Add the olive oil, chopped onions, and minced garlic to the Instant Pot. Saute for 3 minutes until the onions start to soften.
3. Add the cauliflower florets, chicken broth, dry mustard, and chicken broth to the Instant Pot. Cancel “saute” mode, close the lid, set the Instant Pot to “High” pressure for 15 minutes.
4. After 15 minutes, carefully quick release the pressure. Be careful as chicken broth might come out the top.
5. Open the lid and with an immersion blender, blend the soup to your desired consistency.
6. Set the Instant Pot back to “saute”. Add the cheeses and milk and stir to combine and to melt the cheese, about 2 minutes. Serve immediately.

29. Roasted Red Pepper and Butternut Squash Soup

Roasted Red Pepper and Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H20M · Yield: 4

An easy, healthy, and flavourful roasted red pepper and butternut squash soup finished with a kick of chilli, and topped with toasted pine nuts, cream, and extra virgin olive oil.

Ingredients

• 1 butternut squash
• 2 red peppers, halved de-seeded
• 2 medium carrots
• 1 white onion, peeled and roughly chopped
• 2 large tomatoes, quartered
• 500ml vegetable stock
• 2 tablespoon olive oil
• 1 bulb of garlic
• 1 red chilli
• 2 sprigs of rosemary
• Salt and pepper to taste
• 100ml heavy cream
• 2 tablespoon cream
• 2 tablespoon pine nuts
• 1 tablespoon extra-virgin olive oil
• 1 handful chopped parsley

Instructions

1. Preheat your oven to 220 degrees C.
2. Halve your butternut squash lengthways and scoop out the seeds. Place the squash and your red peppers on a baking tray and drizzle with the olive oil.
3. Wrap the garlic in foil and a little oil. and place it on the tray along with the chopped onion, carrots, and tomatoes. Make sure the vegetables are coated in the olive oil, and then season with salt and pepper.
4. Roast for 1 hour at 200C | 390F or until the squash is cooked.
5. Remove tray from the oven and allow the vegetables to cool for 10 minutes. Discard the red pepper skins, and scoop the butternut squash out of the skins. Squeeze the roasted garlic out of its skin. Use as much roasted garlic as you prefer – I tend to use about 3 cloves/2 tbsp.
6. If using a red chilli, de-seed it and discard the stem.
7. Add the vegetables to a saucepan along with the vegetable stock. Adjust any seasonings according to your own preferences.
8. Use a hand blender to blend everything together until smooth and then swirl through the cream,
9. Heat gently on low heat for 5 minutes. .
10. While the soup is heating, add your pine nuts to a clean, dry frying pan and dry-toast with for 3 minutes on a high heat – be careful not to let them burn!
11. Serve the soup with a swirl of cream and oil and scatter over the seeds and chopped parsley. Serve with bread or on its own!

30. Creamy White Chicken Tortilla Soup

Creamy Chicken Tortilla Soup (30 Min & 30g Protein!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 Servings’]

This creamy white chicken tortilla soup is loaded with salsa verde, green chiles, and 30g protein — one pot, 30 minutes, and better than any restaurant version.

Ingredients

• 1 ½ lbs boneless skinless chicken thighs
• ¼ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon dried Mexican oregano
• 2 tablespoons olive oil
• 1 large onion (diced)
• 1 red (yellow, or green bell pepper, diced)
• 3 cloves garlic (minced (or 1 tsp garlic powder))
• 1 ¼ teaspoon ground cumin
• ¾ teaspoon Mexican oregano
• ¼ teaspoon ground coriander
• 1 14 oz can white beans (navy beans, garbanzo beans, cannellini, or black beans; drained)
• 1 ½ cups frozen corn (or 1 14 oz can of corn, drained)
• ½ cup canned or frozen green chiles (chopped)
• 1 ½ cups salsa verde (mild, medium, or hot)
• 8 cups (2 quarts) low-sodium chicken broth
• 1 tablespoon fresh lime juice
• 3/4 cup half-and-half
• Salt and freshly cracked pepper (to taste)
• 1 cup sour cream
• tortilla chips, shredded cheese, sour cream, fresh cilantro, lime wedges, sliced black olives, diced avocado, jalapeños

Instructions

1. Preheat oven to 425°F. Spray a rimmed baking sheet with non-stick spray. Add chicken and season with ¼ tsp salt, ½ tsp cumin, and ¼ tsp dried Mexican oregano.
2. Bake 20–24 minutes until internal temperature reaches 170°F. Cool 5–10 minutes, then shred with two forks or in a stand mixer with the whisk attachment.
3. While chicken bakes, heat olive oil in a large stock pot or Dutch oven over medium heat. Add onion and bell pepper. Sauté 5–6 minutes until onions are translucent.
4. Add garlic, cumin, oregano, and coriander. Sauté 2 more minutes until fragrant.
5. Add beans, corn, green chiles, salsa verde, and chicken broth. Stir. Increase heat to medium-high and bring to a boil. Reduce to medium and simmer 15 minutes.
6. Add shredded chicken and lime juice. Stir and simmer 2–4 minutes until chicken is heated through.
7. Reduce heat to low. Stir in half-and-half and sour cream. Season with salt and pepper to taste. Serve hot with favorite toppings.

31. Celery and Leek Soup

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Delicious comfort food at its best, this celery and leek soup is packed with flavorful vegetables and lots of herbs. Enjoy for a cozy lunch or light dinner!

Ingredients

• 1 tbsp olive oil
• 1 large leek (washed, diced)
• 3 celery sticks (diced)
• 2 medium russet potatoes (diced)
• 1/4 onion (diced)
• 2 garlic cloves (minced or finely diced)
• 2.5 cups vegetable stock
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 bay leaves
• 1/4 cup non-dairy milk
• pinch salt
• pinch black pepper

Instructions

1. Drizzle the olive oil into your pot and then add the onion, garlic and herbs. Fry on a low heat for 4-5 minutes or until the onion has softened.
2. Add the leeks and celery to the pot and cook for a few minutes, then tip in the diced potatoes. Season with salt and black pepper. Cook for 5-7 minutes. If the potato starts to stick, add a splash of water.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat, give it a good stir and cook on a low to medium heat for 18-20 minutes until the potato is fork tender. Pour in the non-dairy milk and stir again.
4. Remove the bay leaves. Use an immersion blender to blend the soup, or add batches to a food processor to blend.
5. Ladle into your bowls and top with fresh herbs if you wish. Serve immediately and enjoy!

32. Chicken Noodle Soup

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

This Homemade Chicken Noodle Soup recipe is wonderfully quick and easy, made from scratch with pantry staples. It’s classic comfort food in a bowl!

Ingredients

• 2 Tbsp butter
• 1 medium sweet onion (diced small)
• 2 stalks celery (diced small)
• 2 medium carrots (peeled and sliced)
• 2 cloves garlic (minced)
• 1½ tsp kosher salt (divided)
• 48 oz. low-sodium chicken broth
• 2 tsp dried Italian seasoning
• ¼ tsp black pepper
• 2 cups dried egg noodles
• ½ lb. shredded or chopped cooked, seasoned chicken breast (about 1 cup)

Instructions

1. In a large pot over medium heat, melt the butter. Add in the onion, celery, carrots, and ¼ teaspoon of the salt; sauté, stirring occasionally, until softened, about 5 minutes. Add in the garlic and cook until fragrant, 30-60 seconds.
2. Pour in the broth, Italian seasoning, pepper, and remaining 1¼ teaspoon of salt. Bring to a boil, then reduce heat and gently simmer for 10 minutes.
3. Add in the noodles and simmer, stirring occasionally, until tender, about 8-10 minutes.
4. Stir in the chicken and heat through.
5. Ladle into bowls and enjoy!

33. Broccoli and Sweet Potato Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

This heathy broccoli and sweet potato soup is perfect to warm up with on a cold day. Plus, it’s quick to whip together as a light lunch or to accompany a main course.

Ingredients

• 2 tbsp olive oil
• 1/2 onion, diced
• 2 cups sweet potatoes, peeled and cut into approximately 1/2 inch chunks
• 3 cups broccoli florets
• 1/2 onion, diced
• 6 cups vegetable broth
• 1/2 cup cream
• 1-2 tsp red pepper flakes (optional)
• salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions with a dash of salt and cook until soft and translucent, about 3-5 minutes.
2. Add the sweet potatoes, broccoli and vegetable broth. Bring to a boil, and then reduce the heat to low, maintaining a gentle simmer. Cover and continue to gently simmer for about 15-20 minutes until the sweet potatoes are soft and easily pierced with a fork.
3. Remove the soup from heat. Transfer to a blender or use an immersion blender to blend the soup until smooth.
4. Mix in the cream and red pepper flakes. Season with salt and pepper to taste.
5. Store any leftovers in an airtight container in the fridge for up to a week.

34. Instant Pot Vegetable Soup

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

Recipe details: Prep: PT15M · Cook: PT17M · Total: PT32M · Yield: [‘6’, ‘6 to 8’]

This delicious Instant Pot Vegetable Soup recipe is healthy comfort food that is full of flavor and easy to make! Stovetop instructions included in notes as well.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 carrots, peeled and thinly sliced (or chopped)
• 2 celery stalks, thinly sliced (or chopped)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 8 cups vegetable broth (or chicken broth)
• 1 pound baby potatoes, quartered (454 g)
• 1 1/2 cups chopped green beans (cut in thirds)
• 1 1/2 cups frozen or fresh corn
• 1 cup frozen or fresh peas
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon paprika
• pinch of cayenne
• Parmesan rind (Optional but recommended! Size can vary – aim for at least a 2-3 inch piece)
• 1 cup finely chopped baby spinach
• 1/4 cup finely chopped fresh dill (or a combo of dill and parsley)
• 1 tablespoon fresh lemon juice (about half a lemon)
• salt and pepper, to taste (or some bouillon powder or Herbamare)

Instructions

1. Heat the olive oil in the Instant Pot on the “Sauté” setting.  Add the onions, carrot and celery and sauté, stirring occasionally until the onions soften (about 4-5 minutes).  Add the garlic and tomato paste and cook for an additional 30 seconds while stirring.  Press the “Cancel” button to turn off the “Sauté” function.
2. Pour in the broth and scrape up any browned bits at the bottom with a wooden spoon.
3. Add in the baby potatoes, green beans, corn, peas, bay leaves, salt, paprika, pinch of cayenne and parmesan rind.  Stir to combine.
4. Secure the lid and turn the valve to the “Sealing” position.  Set to cook for 2 minutes (high pressure) followed by a 10 minute natural release.  Once the 10 minutes are up, carefully release the remaining pressure by turning the valve to the “Venting” position.  Once the pin drops, open the lid.
5. Remove the parmesan rind and bay leaves.  Stir in the chopped spinach, dill and lemon juice.  Season to taste with salt and pepper (or Herbamare or bouillon powder).

=”instruction-step-6″>Serve

1. Dig in or add a garnish if you like.  Some grated parmesan or a dollop of yogurt, sour cream or pesto are all nice additions.

35. Chicken Potato Soup

Chicken Potato 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: [‘6’, ‘6 people’]

Poaching chicken in broth instead of water makes this creamy, chunky, vegetable loaded soup deeply savory.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 8 cups chicken broth (or chicken stock)
• 3 medium leeks (white and light green parts, halved and sliced into 1/8-inch thick half rounds)
• 3 carrots (sliced 1/8-inch thick)
• 3 ribs celery (sliced 1/8-inch thick)
• 1 1/2 pounds Yukon Gold potatoes (diced small, ~1/2-inch (no need to peel))
• 2 teaspoons dried thyme leaves
• 1/2 cup half and half
• kosher salt and freshly ground black pepper
• finely chopped fresh parsley (for garnish, optional)

Instructions

1. Poach the Chicken: Place the chicken breasts in a large soup pot or Dutch oven (5-1/2 to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
2. Simmer the Vegetables: Meanwhile, add leeks, carrots, celery, potato, and thyme to broth and bring to boil; reduce heat and simmer 10 minutes, or until vegetables are tender.
3. Finish the Soup: Add cooked chicken and half and half and season to taste with salt and freshly ground black pepper; cook and stir until heated through. Ladle into soup bowls and serve.

36. Italian Pasta and Chickpea Stew

Pasta e Ceci – Pasta and Chickpea Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘5’]

This pasta e ceci – pasta and chickpea stew is cozy, comforting and packed with flavor. One pot, real ingredients and plenty of rich Italian flair.

Ingredients

• 5 Cups chicken broth
• 1 Can chickpeas (15-Ounce, drained)
• 4 to 5 Cups kale (chopped)
• 4 to 5 Cloves garlic (finely chopped)
• 4 Strips bacon
• 1 Cup pasta shells (dried)
• 1 onion (chopped)
• ½ Cup white wine
• 3 Tablespoons tomato paste
• ¼ Cup Parmesan cheese (freshly shredded)
• ½ Teaspoon salt
• ½ Teaspoon black pepper
• 1 Sprig rosemary (fresh)

Instructions

1. Cut the bacon into small bite sized pieces and place in the bottom of a soup pot or dutch oven. Cook the bacon then remove it from the pot, leaving the rendered bacon fat in the pot. Set the bacon aside.
2. Add the onions to the soup pot and sauté in the bacon fat until translucent, then add the chickpeas, chopped garlic, a sprig of rosemary, salt, and pepper. Sauté until the garlic has cooked.
3. Add the tomato paste to the pot and mix into the chickpeas and onions. Let cook for a couple minutes, stirring often.
4. Deglaze the pan with ½ cup of white wine, then add in the chicken broth and bring to a boil.
5. Once boiling, pour in the pasta shells. Reduce heat to a simmer and cover. Cook the soup until the pasta is tender.
6. Add the chopped kale and parmesan cheese. Give the soup a taste, add any additional salt or pepper as needed.
7. Serve immediately, garnished with the bacon and Parmesan cheese if liked.

37. Kale Soup with Sweet Potatoes

Easy Kale Soup with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 8

An easy and delicious soup that’s loaded with fresh veggies and beans that can be made ahead of time for busy weeknights.

Ingredients

• 1 large bunch Kale, washed and chopped
• 1 large Onion, chopped
• 2 medium Sweet Potatoes, peeled and cubed
• 2 cans Kidney Beans, rinsed and drained we did red and white
• 6 cups Vegetable Broth
• 6 cloves Garlic, chopped
• 2 tablespoon Olive Oil
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• Salt & Pepper to taste

Instructions

1. Begin by prepping your kale, sweet potatoes, onion and garlic cloves and set aside.
2. Heat Dutch Oven (or large saucepan) over medium heat and saute onion with olive oil and spices until tender, approx 3 mins.
3. Add in the kale, sweet potatoes and garlic – toss to coat. Add in broth and beans and stir to incorporate.
4. Bring soup to a boil over medium-high heat, reduce and simmer uncovered for 20-25 minutes until sweet potatoes are tender.
5. Stir in salt and pepper to taste. Serve hot and enjoy!
6. Follow steps 1-3, but combine everything in your slow cooker. Set to low heat for 6-8 hours.
7. Follow steps 1-3, sauteing and adding ingredients in your Instant Pot instead. Set to Soup function (10 minutes at high pressure) allow to naturally release pressure for 10 minutes once done.

38. Asian Cabbage Potato Soup

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

Ingredients

• 2 tablespoons neutral oil (such as canola or vegetable)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium potatoes, peeled and diced (about 2 cups)
• 4 cups vegetable broth
• 2 cups water
• 3 cups green cabbage, shredded (about 4 cups raw)
• 2 tablespoons soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1–2 teaspoons chili garlic sauce or sambal (optional, adjust heat)
• Salt and black pepper to taste
• 2 scallions, thinly sliced, for garnish
• Optional: 1 cup firm tofu, cubed, or cooked shredded chicken

Instructions

1. 1. Prepare the vegetables: dice the potatoes, shred the cabbage, dice the onion, mince the garlic, and grate the ginger.
2. 2. In a large pot, heat the oil over medium heat. Add the onion and sauté until translucent, about 4 minutes. Stir in the garlic and ginger and cook 1 minute more.
3. 3. Add the potatoes and both broths (vegetable broth and water). Bring to a gentle simmer and cook until the potatoes are tender, about 12–15 minutes.
4. 4. Stir in the shredded cabbage and simmer until it wilts and becomes tender, about 5–7 minutes.
5. 5. Season the soup with soy sauce, rice vinegar, sesame oil, and heat level from chili sauce if using. Taste and adjust with salt and pepper.
6. 6. If using tofu or chicken, add it now and warm through for 2–3 minutes.
7. 7. Ladle into bowls and garnish with scallions before serving.

39. Vegan Sweet Potato and Pumpkin Soup

Vegan Pumpkin Sweet Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

A creamy vegan pumpkin sweet potato soup, blending sweet and savory flavors in one pot. This easy recipe is a plant-based delight perfect for cozy meals.

Ingredients

• ⅛ cup Water (for sweating onion, or use if oil if preferred)
• 1 large Brown onion (peeled and diced small)
• 750 grams Sweet potato (peeled and chopped)
• ½ litre Unsweetened almond milk
• 750 grams Pumpkin (peeled, deseeded and chopped)
• 2½ cm Fresh ginger (peeled and grated)
• 3 cloves Garlic (peeled and minced)
• 2 cubes Vegetable bouillon
• 1⅔ cups Water
• ½ teaspoon Ground pepper
• 1 teaspoon Ground coriander

Instructions

1. Over medium – high heat, in a non-stick pot add 1/8 cup of water and onion and sweat until translucent by continuously stirring.Stir through sweet potato, almond milk and remaining water and bring to a soft boil. Turn heat down to medium and simmer for 5 minutes. Stir through the remaining ingredients and simmer for another 15 minutes or until vegetables are tender.
2. Turn heat the off. Allow pot to stand for a minimum of 10 minutes (see notes) ladle portion of soup contents into a blender and blend with the lid ajar (see notes) until smooth. Repeat until all is blended. Add salt to taste if required. Serve warm.

40. Italian Lentil Soup

Italian Lentil Soup – Zuppa di Lenticchie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’]

Italian lentil soup, or zuppa di lenticchie, is a very tasty lentil minestrone boasting plenty of fresh vegetables in every mouthful. Italian vegetable soup is hearty and warming. This hearty lentil soup is a New Year’s Even tradition and one of my favourite Italian recipes.

Ingredients

• 6 Ounces lentils (green or brown)
• 4 Ounces split peas
• 6 Cups vegetable stock ( or chicken stock)
• 1 Cup white wine
• 1 Pint cherry tomatoes
• 1 onion (chopped)
• 2 carrots (large, chopped)
• 2 Stalks celery (chopped)
• 4 Cups kale (Tuscan, chopped)
• 1 Teaspoon garlic powder
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• ½ Teaspoon Italian seasoning
• olive oil
• fresh basil
• olive oil
• 4 Slices italian bread (thick cut)
• olive oil
• salt
• Italian seasoning

Instructions

1. Preheat the oven to 400 degrees F.

Make the Soup

1. In a soup pot, add the carrots, celery, onion, and a couple Tablespoons of olive oil. Mix together and sauté over medium high heat until the vegetables begin to soften and gain some color.
2. Add the lentils, split peas, and seasonings to the pot, stir well.
3. Deglaze the pan with 1 cup of white wine. Reduce heat, cover and let simmer for 5 minutes.
4. Add 6 cups of broth to the pot, stir, then cover and let simmer for 15 minutes.
5. While the soup is simmering, slice the cherry tomatoes in half.
6. After the soup has simmered for about 15 minutes, add the sliced cherry tomatoes. At this time if you prefer the kale to be tender add the chopped kale now, or if you prefer a crunchier kale you can add just before serving.
7. Cover and let soup simmer for another 10 minutes.

Make the Croutons

1. While the soup is simmering you can make the croutons, cut the bread into roughly 1-inch cubes. Spread the bread onto a baking sheet. Drizzle the bread with 2 to 3 Tablespoons of olive oil, season with ½ Teaspoon Italian seasoning and salt to taste.
2. Toss everything around to ensure even seasoning then bake in the preheated oven for about 10 minutes or until just light golden brown. Remove from the oven and let cool.

Assemble and Serve

1. The soup is ready when the lentils and vegetables are all soft. Serve with fresh basil, a drizzle of olive oil, and the fresh croutons.

41. Potato Soup

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT25M · Yield: [’16’, ’16 Servings’]

This potato soup recipe is easy to make in 30 minutes. This hearty, rich and creamy potato soup is a delicious way to warm up from the inside out!

Ingredients

• 10 oz bacon ((diced small))
• reserved bacon grease
• 2 Tablespoons salted butter
• 1 small yellow onion ((finely diced (1 cup)))
• 3 ribs of celery ((finely diced))
• 1 Tablespoon minced garlic
• 2 pounds Yukon gold potatoes ((about 6 small/medium potatoes, peeled and diced to ½” cubes))
• ½ to 1 teaspoon sea salt ((depends on how salty your bacon is))
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup sour cream
• ¼ cup all-purpose flour
• Toppings: cheddar cheese ((chives, green onions, bacon, etc.))

Instructions

1. In a large pot or Dutch oven, cook the bacon over medium heat until lightly browned. Use tongs or a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel and set aside, but keep the bacon grease inside the pot.
2. Add 2 TBS butter, onion, celery, (and optional carrots) minced garlic, and potatoes to the Dutch oven with the reserved bacon grease. Cook on medium-high heat for 5-10 minutes, until the onions are translucent and vegetables are slightly soft.
3. Add the broth, salt, pepper, and paprika and bring the mixture to a boil. Boil with the lid slightly ajar for 10-15 minutes, or until the potatoes are soft (this will depend on how large you cut your potatoes. Smaller diced potatoes will cook faster).
4. Carefully ladle about half of the soup into the container of a high-powered blender, then add the heavy cream, ¼ cup of the cooked bacon, flour and sour cream to the blender.
5. Blend, starting on low speed an increasing to high until the mixture is smooth.
6. Return the blended mixture to the Dutch oven and cook over medium heat for 3-5 minutes until the soup is thickened.
7. Serve topped with remaining cooked bacon, cheese, chives, etc.

42. Celery and Carrot Soup

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

43. Mashed Potato Soup

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘8’]

This Mashed Potato Soup is a perfect way to use up leftover mashed potatoes! A hearty and easy dinner or lunch that the whole family will love!

Ingredients

• 2 Tablespoons unsalted butter
• 2 Tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 4 cups chicken broth
• 1 cup whole milk
• 4 cups prepared mashed potatoes
• ½ cup cheddar cheese
• shredded cheddar cheese, bacon, green onion/chives, sour cream, (for serving)

Instructions

1. In a large pot, melt the butter over medium heat and add the flour, salt and pepper.
2. Use a whisk to mix everything together and cook for 1 minute.
3. Slowly pour the chicken broth into the pan, whisking constantly.
4. Add the milk, mashed potatoes and cheddar cheese.
5. Cook for 5 minutes stirring constantly just until the soup reaches a simmer.
6. Continue cooking until desired thickness is reached.
7. Serve with optional toppings.

44. Creamy Potato Leek Kale Soup

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

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘4’]

This comforting potato leek kale soup is the perfect blend of creamy potatoes and tender leeks, with a pop of color and nutrition from kale. It’s the perfect dish for a chilly winter evening.

Ingredients

• 1 tbsp olive oil (extra virgin)
• 3 large leeks (equates to ~4 cups chopped* See note )
• 4 cups peeled & chopped potatoes (~3 medium size Yukon or Russet potatoes)
• 3-4 cloves garlic (minced)
• 1 tsp salt (*use less if using full-sodium broth)
• 1/4 tsp black pepper
• 1 tbsp fresh thyme ((remove thyme leaves from sprigs) or ~1 tsp dried )
• 2 bay leaves
• 4 cups vegetable broth (low-sodium broth (if using regular broth can decrease salt))
• 1 cup coconut milk (full-fat but could substitute for lite)
• 2-3 cups chopped kale (bite-sized pieces)
• diced green onion (optional for topping )

Instructions

1. Cook your leeks: In a large pot or Dutch oven, begin heating your olive oil over medium heat. Add your chopped leeks and cook for 5 minutes until leeks are fragrant and softened.*Read below in the Notes section for how to clean/cut your leeks properly.
2. Add in minced garlic, salt, pepper, and thyme and cook for another 1-2 minutes.
3. Add in chopped potatoes and cook for 3-4 minutes.
4. Pour in vegetable broth, coconut milk, water, bay leaf and stir. Bring it to a boil and them simmer for 20 minutes, covered.
5. Remove bay leaf. Using an immersion blender, blend your soup to desired thickness. I like to leave a few pieces of leek and potato for texture. Tip: Don’t overblend or your soup will be gummy.
6. Add in chopped kale and bring back to simmer for a few minutes.
7. Serve with diced green onion on top and fresh black pepper. I love to have some bread on the side for dipping!

45. Tomato and Rice Soup

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 cups’]

This hearty tomato and rice soup is an easy and budget-friendly dinner idea! With just a few pantry staples, this recipe comes together quickly.

Ingredients

• 3/4 cup brown rice
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 28oz can diced tomatoes
• 2 cups vegetable broth
• Salt to taste
• 2oz cream cheese (optional)

Instructions

1. Cook the rice according to package directions and set aside.
2. Heat the olive oil in a large pot.
3. Add in the diced onion and garlic and cook over medium heat for 5-7 minutes, or until the onion begins to soften.
4. Add the tomato paste and oregano and stir until the onion is coated, continuing to cook over medium heat for 2 minutes.
5. Add the vegetable broth and tomatoes and bring to a simmer.
6. Simmer for 15-20 minutes.
7. For a smoother soup, use an immersion blender to blend the soup.
8. Transfer the soup back to the pot and add the brown rice. Cook on low heat for 4-5 minutes. Season with salt to taste.
9. If using the cream cheese, stir the cream cheese into the soup at the end of cooking.

46. Crockpot Potato Soup

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

Recipe details: Prep: PT20M · Cook: PT210M · Total: PT230M · Yield: [’10’, ’10 servings’]

Thick, soft chunks of potatoes and crumbles of bacon are lathered in a savory cream soup base and can be topped with all of your favorite toppings. T

Ingredients

• 10 slices of bacon (divided after cooking)
• 64 ounces Frozen Hash Brown Cubes
• 5 cups chicken broth
• 20 ounces cream of chicken soup
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon pepper
• 4 cups grated cheddar cheese (divided into 3 cups and 1 cup)
• 8 ounces cream cheese (softened and cut into cubes)
• 1 cup heavy cream (or heavy whipping cream)

Instructions

1. Cook the bacon, then crumble and set aside.
2. Pour the frozen hash browns into the bottom of the slow cooker then sprinkle on the dry ingredients: garlic powder, onion powder, seasoning salt and pepper and mix together.
3. Next pour in the chicken broth, cream of chicken soup and 3/4 of the crumbled bacon. Reserve the rest for topping later.
4. Stir hash browns, liquids,spices and bacon together until well combined then cover and cook on high for 3 hours or on low for 6 hours, stirring occasionally.
5. After 3 or 6 hours, use a fork to check the potatoes to make sure they are fork tender and cooked through.
6. Add 3 cups of shredded cheese, cream cheese (softened and cubed), and 1 cup of heavy cream to the slow cooker and thoroughly stir together. Continue to cook on high for another 15-30 minutes or until all of the cheeses are melted. Make sure to stir occasionally.
7. Serve warm with bacon, cheese, chives, crackers and sour cream as optional toppings.

47. Roasted Zucchini Potato Soup

Roasted Zucchini and potato soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘5’]

Roasted zucchini and potato soup- a light vegan soup made with a handful of basic ingredients. If you like dishes with simple and comforting flavors-this creamy zucchini soup recipe is a must try.

Ingredients

• 1 medium-sized zucchini (around 4 cups of chopped zucchini)
• 2 small potatoes (around 1 cup peeled potato cubes)
• 1 medium-sized yellow onion (roughly sliced)
• 3-4 large garlic cloves
• ½ teaspoon dried rosemary
• ½ teaspoon dried basil
• ½ teaspoon red chili flakes
• ½ teaspoon crushed black pepper (adjust to taste)
• Salt to taste
• 1.5 tablespoons olive oil
• 5 cups vegetable stock (or as required to get the desired consistency)

Instructions

1. Put potato cubes, sliced onion, and garlic cloves in a large bowl. Add around 1 tablespoon olive oil, salt, pepper, dried basil, and rosemary. Toss.
2. Put zucchini cubes in another bowl. Add around ½ a tablespoon of olive oil and salt.
3. Spread the vegetables on baking trays lined with baking sheets. You can bake the vegetables in separate baking sheets one by one. Or, together on the same tray.
4. If baking separately, bake potatoes in a preheated oven at 200°C (400°F) for around 30 minutes or until the potatoes are nicely cooked and get golden brown edges. Zucchini is needed to be baked at 200°C (400°F) for around 25 minutes or until its edges turn brown.
5. Else, if baking together, bake potatoes for around 10 minutes, and then add zucchini. Bake them together for another 25 minutes or until the vegetables are roasted well.
6. Boil vegetable stock in a pot. Add roasted potatoes, onion, zucchini, garlic pulp, and red chili flakes. Mix everything and cook for 1-2 minutes.
7. Blend with a hand blender until smooth and creamy. Check and adjust the seasoning.
8. Pour into serving bowls. Add some olive oil, crushed pepper, and chili flakes on top. Enjoy!

48. Creamy Roasted Chicken Noodle Soup

Creamy Roasted Chicken Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT1H10M · Total: PT1H30M · Yield: 8

Creamy roasted chicken noodle soup is the comforting soup recipe you need! Roasting the chicken adds an extra “wow” factor to this nourishing soup.

Ingredients

• 2 chicken quarters (or 1 lb. bone-in chicken pieces)
• 1 Tbsp. curry powder (or herbs seasoning of your choice
• 1 tablespoon butter
• 1 onion, diced
• 4 carrots, diced
• 4 celery ribs, diced
• 8 cups broth
• 3 garlic cloves, minced
• 1/2 lb. noodles of your choice
• 1/4 cup fresh cream
• Salt & pepper to taste

Instructions

1. Season chicken quarters or pieces with salt & curry powder blend, or other seasoning of your choice. Place on a baking tray and roast at 425° F for about an hour until chicken is fully cooked and skin is golden brown. You can also add a few vegetables to the roasting tray for extra flavor. *
2. While chicken is roasting, sauté vegetables in butter until soft. Add garlic and cook until fragrant. Pour in chicken broth and add salt & pepper to taste. Simmer until veggies are soft.
3. Add noodles to the soup and cook until al dente. You may need to add some extra broth, since the noodles will soak some of it up. Or, you can cook the noodles separately in water according to package directions.
4. Once fully cooked, remove chicken from bones and shred, adding to the soup. Add the roasted vegetables as well. Taste soup and adjust seasoning if needed.
5. Just before serving, pour in fresh cream. It makes all the difference!

49. Broccoli and Cauliflower Soup

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

A simple and delicious broccoli and cauliflower soup. This perfectly creamy soup is perfect as a light lunch, an appetizer or as a full fledged meal.

Ingredients

• 2 tablespoons butter
• 1 large head cauliflower
• 1 medium head broccoli
• 4 cloves fresh garlic
• 1 medium Spanish onion
• 1/2 cup dry white wine
• 3 cups chicken stock
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 8 whole black peppercorns
• 1 cup milk
• 1 cup heavy cream (or substitute for another cup of milk)
• 1 tablespoon fresh chives
• 1/4 cup roasted almonds ( chopped)

Instructions

1. Start by peeling the onion and garlic, and then cut into a large rough chop. It doesn’t need to be pretty!
2. In a large soup pot over medium heat melt the butter, then add the onions and garlic. Cook until the onions and garlic start to turn translucent.
3. As the onions are cooking, cut and trim the cauliflower and broccoli into large florets. Save the stems to use as well, they are great filler in soups! When ready, add the cauliflower to the soup pot. Save the broccoli for later in the recipe.
4. Cook the onion and cauliflower mix over medium for about 15 minutes, or until the cauliflower starts to break down and turn a light golden brown color.
5. As the onions and cauliflower are cooking, prepare your garnishes by toasting the almonds in the oven at 325F for about 10 minutes, and finely chopping the chives. Once the almonds have cooled, roughly chop them with a knife. Set both aside for later.
6. Deglaze the pot with the white wine, and then add the chicken stock. Add the whole peppercorns, Dijon mustard and salt. Simmer the pot another 5 -10 minutes, making sure all of the cauliflower(stems included!) are soft all the way through.
7. Add the chopped broccoli to the pot along with the milk, and simmer for 10 minutes or until the broccoli florets are soft. Avoid overcooking the broccoli to preserve some of the green color.
8. Use your immersion or stand blender to puree the soup until completely smooth.
9. Once the soup has been pureed, add the cream to the soup and stir it in. Season with salt and pepper to taste. To serve, garnish the soup with the crushed toasted almonds and the finely chopped fresh chives!

50. Butternut Squash and Sweet Potato Soup

Butternut Squash and Sweet Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT55M · Yield: 2

A creamy, healthy and minimum-effort butternut squash and sweet potato soup perfect for winter evenings. This easy soup is so filling and perfect with crusty bread on the side.

Ingredients

• 1 medium butternut squash
• 1 large sweet potato / 2 small ones
• 3 cloves of garlic
• 1 white onion
• 360ml vegetable stock
• 80ml dairy-free cream or coconut milk
• 2 teaspoon cumin powder
• 0.5 teaspoon tumeric
• 1 teaspoon smoked paprika
• A pinch of cinnamon
• 1.5 teaspoon dried parsely
• Salt and pepper to taste
• (Optional) red chilli flakes
• (Optional topping) Handful chopped coriander

Instructions

1. Preheat your oven to 180° C
2. Cut your butternut squash in half lengthways and scoop out the seeds.
3. Place your squash, white onion (chopped into large chunks), and sweet potato on a baking tray and drizzle the olive oil, salt, pepper, and parsley over the squash. Place in the oven to roast for 30 – 35 minutes.
4. Peel your garlic cloves and add them to the baking tray in the final 10/15 minutes.
5. Scoop the flesh of the squash and sweet potato out of the skins and add into a large saucepan alongside the onion, garlic, and spices.
6. Pour in the vegetable stock, and then blend everything with a stick blender. Add more water if necessary.
7. Place the saucepan on low heat to warm it through and add in about three-quarters of the cream – reserve the remaining cream for a decorative drizzle over the top of your soup if you’d like to.
8. Serve with a sprinkle of chilli flakes, fresh coriander, and crusty buttered bread on the side.

51. Vegetable Soup with Couscous

Vegetable Soup With Couscous Recipe (Moroccan Style) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 people’]

This is the absolute best vegetable soup recipe, It’s healthy, delicious, and satisfying. It’s surprisingly easy to make and made with only a few simple ingredients. This soup is loaded with fresh vegetables, perfect for when you’re under the weather.

Ingredients

• 1 Onion
• 4 tbsp Olive oil
• 3 Carrots
• 1/4 Cabbage
• 200 g Pumpkin
• 2 Potatoes
• 2 cups Chickpeas
• 1/2 cup Crushed Tomatoes
• 2 tsp Celery stalks
• 1 tsp Paprika
• 2 tsp Kosher salt
• 1/2 tsp Black pepper
• 1 tsp Turmeric
• 8 cups Hot water

Instructions

1. start with peeling and cutting your vegetables into small cubes.
2. Heat 1-2 tbsp of olive oil in a big pot, add the onion and carrots, and fry them over medium-high heat for 3 minutes.
3. Add the potatoes, mix, and cook for another 2-3 minutes.
4. Add the pumpkin, zucchini, and cabbage. Mix well.
5. Add the chickpeas and mix well. Add hot water and mix well. Add tomato sauce and mix.
6. Add the spices: kosher salt, black pepper, paprika, and turmeric. Mix well.
7. Add the celery (with the leaves) and mix well.
8. Simmer on medium-low heat for 30 minutes, or until the vegetables soften.
9. Serve the soup with couscous and enjoy.

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.