27 Healthy Fall Soup Recipes

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. Easy Ginger Spinach Soup

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

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable broth
• 6 cups fresh spinach, roughly chopped
• 1 cup coconut milk
• 1 tablespoon lemon juice (or white wine vinegar)
• Salt and pepper to taste

Instructions

1. 1. In a large pot, heat olive oil over medium heat and sauté onion until translucent, about 5 minutes.
2. 2. Add garlic and ginger; cook 1 minute, stirring.
3. 3. Pour in vegetable broth and bring to a simmer. Add spinach and cook until wilted, about 3–4 minutes.
4. 4. Stir in coconut milk and lemon juice; blend partially with an immersion blender if you prefer a smoother texture.
5. 5. Season with salt and pepper and serve hot.

2. Peanut Butter Kabocha Squash Soup

Peanut Butter Kabocha Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups roasted kabocha squash puree
• 1/2 cup natural peanut butter
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon tamari (or soy sauce)
• 1/2 teaspoon ground coriander (optional)
• Salt to taste
• Chopped peanuts for garnish (optional)

Instructions

1. 1. In a pot, combine the vegetable broth and squash puree and bring to a gentle simmer.
2. 2. Whisk in peanut butter until the mixture is smooth and uniform.
3. 3. Stir in coconut milk and lime juice; simmer 5–8 minutes.
4. 4. Add tamari and coriander, then season with salt to taste.
5. 5. Ladle into bowls and garnish with chopped peanuts if desired.

3. Roasted Pumpkin Soup

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

Ingredients

• 2 cups roasted pumpkin puree
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• 1 teaspoon thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste

Instructions

1. 1. In a pot, heat olive oil over medium heat and sauté onion until soft, about 5 minutes.
2. 2. Add garlic and cook 1 minute more.
3. 3. Stir in pumpkin puree and broth; simmer 10–15 minutes to develop flavor.
4. 4. Stir in coconut milk; blend with an immersion blender to your desired texture.
5. 5. Season with thyme, salt, and pepper. Serve warm.

4. Sriracha Butternut Squash Amaranth Soup

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

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash puree
• 1/2 cup amaranth, rinsed
• 4 cups vegetable broth
• 1–2 tablespoons sriracha sauce (adjust to heat preference)
• Salt to taste
• Optional garnish: a swirl of coconut milk or yogurt

Instructions

1. 1. In a pot, heat olive oil over medium heat and sauté onion and garlic until soft.
2. 2. Add butternut squash puree and amaranth; cook, stirring, 1–2 minutes to toast the grains.
3. 3. Pour in vegetable broth and bring to a simmer; cook 20–25 minutes, until the amaranth is tender.
4. 4. Stir in sriracha and salt; adjust heat.
5. 5. Ladle into bowls and garnish with a swirl of coconut milk or yogurt if desired.

5. Roasted Kabocha Squash Soup

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

Ingredients

• 1 medium kabocha squash (about 2 lb), cut into wedges and seeds removed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 1/2 cup coconut milk
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and black pepper to taste
• Optional garnish: toasted pumpkin seeds or chopped parsley

Instructions

1. 1. Preheat the oven to 400°F (200°C). Toss the squash wedges with a little oil and arrange on a baking sheet; roast until the flesh is very tender, about 25–30 minutes.
2. 2. While the squash roasts, sauté the onion in a pot with a splash of oil over medium heat until translucent. Add the garlic and cook 30 seconds more.
3. 3. Scoop the roasted squash flesh from the skin and place into the pot. Add the vegetable stock and the cumin and cinnamon; bring to a gentle simmer for 10 minutes to meld the flavors.
4. 4. Puree the mixture with an immersion blender until smooth and velvety. If needed, add a drizzle of water to reach your desired consistency.
5. 5. Stir in the coconut milk and warm through. Season with salt and pepper to taste.
6. 6. Ladle into bowls and garnish with toasted pumpkin seeds or parsley if desired.

6. Butternut Squash Soup with Toasted Cashews

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

Ingredients

• 1 medium butternut squash (about 2–3 lb), peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 1/2 cup coconut milk
• 1/2 cup cashews, toasted
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C). Toss squash cubes with a little oil and roast until tender, about 25–30 minutes.
2. 2. In a large pot, sauté the onion in a bit of oil until translucent; add garlic and cook 1 minute more.
3. 3. Add roasted squash, stock, and paprika if using. Simmer for 8–10 minutes to blend flavors.
4. 4. Purée the soup with an immersion blender until smooth. Stir in coconut milk and adjust seasoning with salt and pepper.
5. 5. While soup simmers, toast cashews in a dry skillet over medium heat until golden, about 4–5 minutes.
6. 6. Serve the soup hot, topped with toasted cashews.

7. Sweet Potato Cauliflower Soup

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

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 small head cauliflower, cut into florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 1/2 cup coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. 1. In a large pot, heat olive oil and sauté onion and garlic until soft.
2. 2. Add sweet potatoes and cauliflower; cook for 5 minutes, stirring occasionally.
3. 3. Pour in vegetable stock and stir in cumin, coriander, and paprika. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15–20 minutes.
4. 4. Purée the soup until smooth. Stir in coconut milk and warm through.
5. 5. Season with salt and pepper to taste and serve.

8. Lentil Rice Soup

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

Ingredients

• 1/2 cup dried brown lentils, rinsed
• 1/4 cup long-grain rice
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 4 cups vegetable stock
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 3–4 tablespoons lemon juice (to brighten)

Instructions

1. 1. In a pot, heat olive oil over medium heat and sauté onion, carrot, and celery until softened.
2. 2. Add garlic and cook 1 minute longer.
3. 3. Stir in lentils, rice, tomatoes (if using), bay leaf, and cumin.
4. 4. Pour in stock and bring to a boil. Reduce heat and simmer until lentils and rice are tender, about 25–30 minutes.
5. 5. Remove bay leaf, season with salt and pepper, and stir in lemon juice to finish.
6. 6. Serve hot.

9. Curried Butternut Squash Soup

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

Ingredients

• 1.5 lb (about 680 g) butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder (Madras or mild)
• 1 teaspoon grated fresh ginger
• 3 cups vegetable stock
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Heat oil in a pot and sauté onion and garlic until translucent.
2. 2. Add cubed squash, curry powder, and ginger; sauté for 2–3 minutes to bloom the spices.
3. 3. Pour in stock and bring to a simmer. Cook until squash is very tender, about 15–20 minutes.
4. 4. Purée until smooth using an immersion blender or regular blender.
5. 5. Stir in coconut milk and warm through. Season with salt and pepper.
6. 6. Ladle into bowls and garnish with cilantro if desired.

10. Instant Pot Sweet Potato Soup

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

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 1/2 cup coconut milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Turn on the Instant Pot to the Sauté setting and cook the onion in olive oil until softened.
2. 2. Add garlic and cubed sweet potatoes; sauté 2 minutes.
3. 3. Add stock and spices; stir to combine. Secure the lid and set to High pressure for 8 minutes.
4. 4. Quick-release the pressure and carefully remove lid. Purée the soup until smooth.
5. 5. Stir in coconut milk and adjust seasoning with salt and pepper.
6. 6. Serve warm.

11. Chicken, Carrot & Coconut Curry

Chicken, Carrot & Coconut Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
• 2 large carrots, sliced
• 1 onion, chopped
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1 tablespoon oil
• Salt and pepper to taste
• Chopped cilantro for garnish (optional)

Instructions

1. 1. In a skillet or pot, heat oil and sauté onion and carrots until softened.
2. 2. Add chicken and cook until lightly browned on all sides.
3. 3. Sprinkle curry powder over the mixture and stir for 1 minute to release aroma.
4. 4. Pour in coconut milk and broth; bring to a gentle simmer.
5. 5. Cook until chicken is cooked through and carrots are tender, about 8–10 minutes.
6. 6. Stir in lime juice and season with salt and pepper.
7. 7. Garnish with cilantro if desired and serve with rice.

12. Instant Pot Turkey Soup

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

Ingredients

• 1 lb turkey meat (leftovers or fresh, cut into bite-sized pieces)
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 4 cups turkey or chicken broth
• 1 cup diced potatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. Use the Sauté setting to warm the oil and cook onion, carrot, and celery until they begin to soften.
2. 2. Add turkey pieces and cook until lightly browned.
3. 3. Stir in garlic, then add broth, potatoes, bay leaf, and thyme.
4. 4. Close the lid and cook on High pressure for 8 minutes. Quick-release the pressure.
5. 5. Remove bay leaf and shred any large turkey pieces. Return to the pot and heat through.
6. 6. Season with salt and pepper and garnish with parsley before serving.

13. Italian Style Sausage & Squash Chilli

Italian Style Sausage & Squash Chilli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz Italian sausage, casings removed
• 2 cups cubed butternut squash
• 1 can diced tomatoes (14.5 oz)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup cannellini beans, rinsed and drained
• 2 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1. In a pot, crumble and brown the sausage over medium heat; transfer to a plate.
2. 2. In the same pot, sauté onion and garlic in the rendered fat until softened.
3. 3. Return sausage to the pot along with squash, tomatoes, beans, broth, chili powder, and Italian seasoning.
4. 4. Bring to a simmer and cook until squash is tender, about 20–25 minutes.
5. 5. Taste and adjust seasoning with salt and pepper. Garnish with parsley if desired.

14. Apple & Sage Butternut Squash Soup

Apple & Sage Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb (about 680 g) butternut squash, peeled and cubed
• 1 apple (granny smith or honeycrisp), peeled, cored, and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable stock
• 1 cup water
• 2 tablespoons olive oil
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 2 tablespoons cream or dairy-free alternative for richness

Instructions

1. 1. In a pot, heat olive oil and sauté onion and garlic until translucent.
2. 2. Add squash and apple; cook for 4–5 minutes to start softening.
3. 3. Pour in stock and water; bring to a simmer and cook until squash is very tender, about 15–20 minutes.
4. 4. Purée the soup until smooth, then return to the pot.
5. 5. Stir in sage and thyme; season with salt and pepper. If using, swirl in cream just before serving.
6. 6. Ladle into bowls and enjoy.

15. Thai Pumpkin Soup

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

Ingredients

• 600 g pumpkin, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Thai red curry paste (adjust to heat level)
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 tablespoon lime juice
• 1 teaspoon soy sauce (optional)
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish (about 2 tablespoons, chopped)
• Roasted pumpkin seeds for garnish (about 2 tablespoons)

Instructions

1. 1. In a large pot, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
2. 2. Add the garlic and ginger; cook 1 minute until fragrant.
3. 3. Stir in the Thai red curry paste and cook for 1–2 minutes to bloom the flavors.
4. 4. Add the pumpkin, coconut milk, and vegetable stock; bring to a gentle simmer and cook until the pumpkin is tender, about 15–20 minutes.
5. 5. Purée the soup with an immersion blender until smooth; stir in lime juice and soy sauce, season with salt and pepper.
6. 6. Serve hot, garnished with cilantro and roasted pumpkin seeds.

16. Roasted Root Vegetable Soup

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

Ingredients

• 600 g mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 2 cm chunks
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 500 ml vegetable stock
• 200 ml light coconut milk
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)
• Olive oil for finishing (optional)

Instructions

1. 1. Preheat oven to 200°C (400°F). Toss the root vegetables with oil, thyme, salt, and pepper; spread on a baking sheet and roast 25–30 minutes until caramelized and tender.
2. 2. In a large pot, sauté the onion in a splash of oil until translucent; add garlic and cook 1 minute.
3. 3. Transfer the roasted vegetables to the pot; add vegetable stock and coconut milk; bring to a simmer.
4. 4. Purée the mixture with an immersion blender until smooth; adjust thickness with more stock if needed; season with salt and pepper.
5. 5. Ladle into bowls and garnish with fresh parsley.
6. 6. Serve warm.

17. Butternut Squash Sweet Potato Carrot Soup

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

Ingredients

• 400 g butternut squash, peeled and cubed
• 300 g sweet potato, peeled and cubed
• 150 g carrot, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 750 ml vegetable stock
• 100 ml coconut milk
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. Heat olive oil in a large pot and sauté the onion until translucent.
2. 2. Add garlic and spices; cook 1 minute until fragrant.
3. 3. Add squash, sweet potato, and carrot; pour in stock and bring to a boil, then simmer 20–25 minutes until vegetables are very tender.
4. 4. Purée the soup until smooth; stir in coconut milk and simmer 5 minutes more.
5. 5. Season with salt and pepper and serve warm.

18. Vegan Cauliflower Soup

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

Ingredients

• 1 large cauliflower (about 600 g), cut into florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 750 ml vegetable stock
• 200 ml unsweetened almond milk (or other plant milk)
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: 2 tablespoons nutritional yeast for cheesy flavor
• Fresh parsley or chives for garnish

Instructions

1. 1. Sauté onion and garlic in olive oil until soft.
2. 2. Add cauliflower florets and spices; cook 3–4 minutes to coat with spices.
3. 3. Pour in vegetable stock; bring to a simmer and cook until cauliflower is tender, about 15–20 minutes.
4. 4. Purée until smooth; stir in almond milk and warm through.
5. 5. Season to taste; sprinkle with nutritional yeast if using and garnish with herbs.

19. Turkey Butternut Squash & Lentil Soup

Turkey Butternut Squash & Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 250 g ground turkey
• 400 g butternut squash, peeled and cubed
• 90 g red lentils
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 stalk celery, diced
• 750 ml turkey stock
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. In a pot, heat oil and brown the turkey; remove and set aside.
2. 2. Sauté onion, carrot, and celery in the same pot until softened; add garlic and cook 1 minute.
3. 3. Return turkey to the pot with squash, lentils, stock, and spices; bring to a boil.
4. 4. Reduce heat and simmer 20–25 minutes until lentils and squash are tender; season to taste.
5. 5. Serve hot.

20. Sausage Kale Soup with Sweet Potatoes

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

Ingredients

• 300 g Italian sausage, casings removed
• 1 medium sweet potato, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 400 g crushed tomatoes (or 1 can)
• 750 ml chicken stock
• 3 cups kale, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions

1. 1. Brown the sausage in a large pot; crumble fine and set aside.
2. 2. In the same pot, sauté onion and garlic until translucent.
3. 3. Add sweet potato and crushed tomatoes; simmer 5 minutes.
4. 4. Stir in stock and simmer 15–20 minutes until sweet potato is tender.
5. 5. Add kale and cook until wilted, 3–5 minutes; season with salt, pepper, and optional chili.
6. 6. Serve hot.

21. Thai Pumpkin & Red Lentil Soup

Thai Pumpkin & Red Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 400 g pumpkin, peeled and cubed
• 100 g red lentils
• 1 onion, chopped
• 2 garlic cloves, minced
• 1–2 tablespoons Thai red curry paste
• 400 ml coconut milk
• 500 ml vegetable stock
• 1 tablespoon lime juice
• 1 teaspoon brown sugar (optional)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. 1. Sauté onion and garlic; add curry paste and cook 1–2 minutes.
2. 2. Add pumpkin and lentils; pour in stock and bring to a boil; reduce to a simmer 15–20 minutes until tender.
3. 3. Purée until smooth; stir in coconut milk and warm through.
4. 4. Add lime juice and sugar; season with salt.
5. 5. Serve garnished with cilantro.

22. Creamy Coconut Delicata Squash Soup

Creamy Coconut Delicata Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 delicata squash (about 900 g), sliced and seeded
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 400 ml coconut milk
• 400 ml vegetable stock
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• Salt and pepper to taste
• Optional toasted pumpkin seeds for garnish

Instructions

1. 1. Roast the delicata squash: toss with oil and a pinch of salt; bake at 200°C (400°F) for 25–30 minutes until tender.
2. 2. In a pot, sauté onion and garlic until soft.
3. 3. Add roasted squash, coconut milk, and stock; simmer 10 minutes.
4. 4. Purée until smooth; blend in cumin and coriander; season with salt and pepper.
5. 5. Reheat gently and serve, sprinkled with pumpkin seeds.

23. Turkey Lentil Soup

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

Ingredients

• 250 g shredded cooked turkey
• 200 g dried lentils (brown or green)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 750 ml chicken stock
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Heat oil and sauté onion, carrot, and celery until softened.
2. 2. Add garlic and cook 30 seconds more.
3. 3. Stir in lentils, turkey, stock, bay leaf, and thyme; bring to a boil.
4. 4. Reduce heat and simmer 25–30 minutes until lentils are tender; discard bay leaf.
5. 5. Season to taste and serve hot.

24. Rice, Lentil & Butternut Squash Soup

Rice, Lentil & Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 120 g brown rice, cooked
• 150 g dried green lentils
• 400 g butternut squash, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 750 ml vegetable stock
• 1 teaspoon curry powder
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. 1. Rinse lentils and set aside. If you prefer, cook rice separately and mix in at the end.
2. 2. In a large pot, heat oil and sauté onion and garlic until translucent.
3. 3. Add squash, curry powder, lentils, and stock; bring to a boil, then simmer 25–30 minutes until squash is tender and lentils are cooked.
4. 4. Stir in the cooked rice and simmer 5 minutes more; season to taste.
5. 5. Serve hot.

25. Vegan Pumpkin Soup

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

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups pumpkin puree (canned or roasted)
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Instructions

1. 1. Heat olive oil in a pot over medium heat and sauté onion until translucent.
2. 2. Add garlic and cumin; cook 1 minute until fragrant.
3. 3. Stir in pumpkin puree and vegetable broth; bring to a simmer.
4. 4. Simmer for 15 minutes to meld flavors.
5. 5. Blend the mixture until smooth, then stir in coconut milk.
6. 6. Season with salt and pepper and serve hot.

26. Vegan Carrot & Lentil Soup with Coriander

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

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 large carrots, peeled and diced
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh coriander or parsley for garnish (optional)

Instructions

1. 1. In a large pot, heat olive oil over medium heat and sauté the onion until softened.
2. 2. Add carrots and garlic; cook for 3–4 minutes to release aroma.
3. 3. Stir in lentils, coriander, cumin, and broth; bring to a boil, then reduce heat to a simmer.
4. 4. Simmer for 20–25 minutes, until lentils and carrots are tender.
5. 5. Purée soup with an immersion blender until smooth, or leave chunky if preferred.
6. 6. Stir in lemon juice, season with salt and pepper, and serve hot.

27. Hearty Carrot & Courgette Soup with Paprika

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

Ingredients

• 1 tablespoon olive oil
• 2 carrots, peeled and diced
• 1 medium courgette (zucchini), diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Optional: a squeeze of lemon for brightness

Instructions

1. 1. Warm olive oil in a large pot over medium heat and sauté onion until translucent.
2. 2. Add garlic, paprika, and cumin; cook 1 minute to bloom spices.
3. 3. Stir in carrots and courgette; sauté briefly.
4. 4. Pour in vegetable broth and bring to a simmer; cook until vegetables are tender, about 15 minutes.
5. 5. Purée soup to desired texture and season with salt, pepper, and lemon if using.
6. 6. Ladle into bowls and serve hot.

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.