31 Under 200 Calorie Soup Recipes

ByNick Garcia

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. Instant Pot Turkey Soup

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

Ingredients

  • 2 cups cooked, shredded turkey
  • 4 cups turkey or chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • 1/2 cup small pasta (or rice)
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. 1. Turn Instant Pot to Sauté and heat olive oil; add onion and garlic and cook until translucent, about 3 minutes.
  2. 2. Add carrots, celery, turkey, broth, and thyme. Lock the lid and cook on high pressure for 5 minutes; perform quick release.
  3. 3. Open and add corn and pasta (or rice); simmer on Sauté 5–7 minutes until noodles are tender. Season with salt and pepper.
  4. 4. Stir in lime juice and cilantro. Serve hot.

2. Spicy Cauliflower Mushroom Soup

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

Ingredients

  • 3 cups cauliflower florets
  • 1 cup mushrooms, sliced
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste

Instructions

  1. 1. In a pot, sauté onion and garlic in olive oil until soft. Add mushrooms and cook 3–4 minutes.
  2. 2. Add cauliflower, broth, chili flakes, and cumin. Simmer 15 minutes until vegetables are tender.
  3. 3. Purée the soup with an immersion blender until smooth. Stir in coconut milk and reheat gently.
  4. 4. Season to taste and serve hot, with optional extra chili flakes.

3. Crockpot Chicken Tortilla Soup

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

Ingredients

  • 1.5 pounds boneless skinless chicken breasts
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, rinsed
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 2 tablespoons chopped fresh cilantro
  • tortilla strips or chips for serving
  • optional: shredded cheese and sour cream for topping

Instructions

  1. 1. Add chicken, onion, garlic, tomatoes, corn, beans, broth, cumin, and chili powder to a slow cooker.
  2. 2. Cover and cook on low 6–8 hours or on high 3–4 hours until chicken is tender. Remove chicken and shred; return to the pot.
  3. 3. Stir in lime juice and adjust seasoning with salt and pepper.
  4. 4. To serve, ladle into bowls and top with tortilla strips, cilantro, and optional cheese or sour cream.

4. Easy Vegetable Soup

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

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cups peeled and diced potatoes (about 8 oz)
  • 1 cup diced tomatoes with juice
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1 cup chopped spinach or kale (optional)
  • 1/2 cup small pasta or rice (optional)

Instructions

  1. 1. In a large pot, heat olive oil over medium heat and sauté the onion until translucent, about 3-4 minutes.
  2. 2. Add garlic, carrots, and celery; cook until the vegetables begin to soften, about 4 minutes.
  3. 3. Stir in potatoes, tomatoes, thyme, and bay leaf; pour in the broth and bring to a gentle simmer.
  4. 4. Simmer until the potatoes are tender, about 15-20 minutes.
  5. 5. If using pasta or rice, add it now and cook until al dente according to package directions.
  6. 6. Season to taste with salt and pepper; stir in greens if using, then remove the bay leaf.
  7. 7. Ladle the soup into bowls and serve hot.

5. Whole30 Mediterranean Soup with Sausage

Whole30 Mediterranean Soup with Sausage is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 pound Whole30 compliant sausage, casings removed and crumbled
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 4 cups unsalted chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 2 cups fresh baby spinach
  • Salt and pepper to taste

Instructions

  1. 1. In a large pot, brown the sausage over medium heat, breaking it into small pieces as it cooks.
  2. 2. Add onion and a splash of oil if needed; sauté until softened, 3-4 minutes.
  3. 3. Stir in bell pepper and zucchini; cook about 5 minutes.
  4. 4. Pour in tomatoes and broth; season with oregano, thyme and paprika; bring to a simmer.
  5. 5. Simmer 10-12 minutes until vegetables are tender.
  6. 6. Add spinach and cook just until wilted; adjust salt and pepper to taste.
  7. 7. Serve hot.

6. Spicy Zucchini Soup with Roasted Poblano Chiles

Spicy Zucchini Soup with Roasted Poblano Chiles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 cups zucchini, chopped
  • 2 roasted poblano chiles, peeled, seeds removed, chopped
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon lime juice for finishing (optional)
  • Fresh cilantro for serving (optional)
  • Lime wedges for serving (optional)

Instructions

  1. 1. Heat oil in a pot; sauté onion and garlic until soft, about 3-4 minutes.
  2. 2. Add zucchini and cook until it begins to soften, about 5 minutes.
  3. 3. Stir in roasted chiles and spices; cook 1-2 minutes to bloom flavors.
  4. 4. Pour in broth; bring to a simmer and cook until zucchini is tender, 12-15 minutes.
  5. 5. Purée the soup to desired texture with a blender or immersion blender; return to pot.
  6. 6. Season with salt and pepper; finish with lime juice if using.
  7. 7. Ladel into bowls and garnish with cilantro if desired.

7. Instant Pot Pumpkin Soup

Instant Pot 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, diced
  • 2 garlic cloves, minced
  • 2 cups pumpkin puree
  • 4 cups chicken or vegetable broth
  • 1/2 cup coconut milk or heavy cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Salt and pepper to taste
  • Optional garnish: roasted pumpkin seeds or chopped parsley

Instructions

  1. 1. Set the Instant Pot to Sauté; cook onion and garlic in oil until soft, about 4 minutes.
  2. 2. Stir in pumpkin puree, broth, cinnamon, nutmeg and ginger; mix well.
  3. 3. Close the lid; cook on high pressure for 8 minutes; allow natural release for 5 minutes, then quick release.
  4. 4. Stir in coconut milk; purée to smooth if desired; season with salt and pepper.
  5. 5. Serve hot with optional garnish.

8. Instant Pot Butternut Squash Bell Pepper Soup

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

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups cubed butternut squash
  • 1 red bell pepper, chopped
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Optional garnish: yogurt or coconut cream

Instructions

  1. 1. Use Sauté mode to cook onion and garlic in oil until translucent, 3-4 minutes.
  2. 2. Add squash, bell pepper, tomato paste, broth, and spices; stir to combine.
  3. 3. Close the lid; cook on high pressure for 8 minutes; natural release for 10 minutes.
  4. 4. Carefully blend the soup with an immersion blender to desired texture; return to pot.
  5. 5. Season to taste and serve with a swirl of yogurt or coconut cream if desired.

9. Slow Cooker Potato Leek Soup

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

Ingredients

  • 2 tablespoons butter or olive oil
  • 2 leeks, white and pale green parts, cleaned and sliced
  • 2 garlic cloves, minced
  • 1.5 pounds potatoes, peeled and diced
  • 4 cups vegetable or chicken broth
  • 1/2 cup milk or cream (optional)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons chopped chives or parsley for garnish

Instructions

  1. 1. Sauté leeks and garlic in butter/oil for 5 minutes until softened.
  2. 2. Transfer to slow cooker; add potatoes, broth, thyme, salt, and pepper.
  3. 3. Cover and cook on Low 6-8 hours or High 3-4 hours until potatoes are tender.
  4. 4. If using milk/cream, stir in near the end; blend slightly for a thicker texture if desired.
  5. 5. Serve hot, garnished with chives or parsley.

10. Spring Vegetable Soup

Spring Vegetable 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 garlic cloves, minced
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup green beans, cut into 1-inch pieces
  • 1 cup peas (fresh or frozen)
  • 2 cups zucchini, diced
  • 4 cups vegetable broth
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh dill or parsley
  • Salt and pepper to taste
  • Optional: 1 cup cooked small pasta like shells or orzo for heartiness

Instructions

  1. 1. Sauté onion and garlic in oil until translucent, 3-4 minutes.
  2. 2. Add asparagus, green beans, and zucchini; cook 4-5 minutes until vegetables brighten and begin to soften.
  3. 3. Pour in broth and add peas; simmer until vegetables are tender, 6-8 minutes.
  4. 4. Add lemon zest and herbs; season with salt and pepper.
  5. 5. If using pasta, fold in cooked pasta; ladle into bowls and serve.

11. White Bean Soup

White Bean 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 garlic cloves, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups fresh spinach (optional)
  • 1-2 teaspoons lemon juice

Instructions

  1. 1. Sauté onion, carrot, celery, and garlic in oil until vegetables are soft, about 6 minutes.
  2. 2. Add beans, broth, thyme, and bay leaf; bring to a simmer.
  3. 3. Simmer 15-20 minutes; remove bay leaf; blend half the soup for creaminess if desired.
  4. 4. Stir in spinach until wilted; season with salt, pepper, and a splash of lemon juice.
  5. 5. Serve with crusty bread if desired.

12. Roasted Carrot Ginger Soup

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

Ingredients

  • 1.5 pounds carrots, peeled and chopped
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 4 cups vegetable broth
  • 1/2 cup coconut milk or unsweetened cream
  • Salt and pepper to taste
  • Optional garnish: chopped parsley or a dollop of coconut yogurt

Instructions

  1. 1. Roast carrots (optional) at 425F (220C) for 20-25 minutes or until tender and slightly caramelized.
  2. 2. In a pot, heat oil; sauté onion and garlic until soft, about 4 minutes; add ginger and cook 1 minute.
  3. 3. Add roasted carrots and broth; simmer 10-15 minutes to meld flavors.
  4. 4. Purée the soup with an immersion blender until smooth; stir in coconut milk and adjust seasonings.
  5. 5. Serve hot with parsley or coconut yogurt if desired.

13. Ginger Chicken Soup

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

Ingredients

  • 1 tablespoon sesame oil or olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite sized pieces
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 4 cups chicken broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 cup cooked rice or noodles (optional)
  • Salt and pepper to taste
  • Green onions for garnish

Instructions

  1. 1. Brown the chicken in oil in a large pot until just cooked through; transfer to a plate.
  2. 2. Add ginger, garlic, carrot, and celery; sauté 3-4 minutes until vegetables are softened.
  3. 3. Return chicken to the pot; add broth and soy sauce; simmer 8-10 minutes to blend flavors.
  4. 4. Stir in lime juice and heat through.
  5. 5. If using rice or noodles, add them now and warm through; season with salt and pepper.
  6. 6. Garnish with sliced green onions and serve.

14. Zucchini Soup

Zucchini 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 garlic cloves, minced
  • 4 cups zucchini, diced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • optional garnish: fresh basil leaves

Instructions

  1. 1. In a large pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
  2. 2. Add zucchini and cook until it begins to soften, about 5 minutes.
  3. 3. Pour in vegetable broth and bring to a simmer; cook until zucchini is tender, about 10 minutes.
  4. 4. Stir in almond milk and thyme; simmer for 3–5 minutes to blend flavors.
  5. 5. Use an immersion blender to blend soup to a smooth or chunky texture, as desired; season with salt and pepper.
  6. 6. Ladle into bowls and garnish with basil if using.

15. Pea Soup

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

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups green peas (frozen or fresh)
  • 4 cups vegetable broth
  • 1/2 cup light coconut cream or dairy cream (optional)
  • 1/2 teaspoon dried mint or 1 tablespoon chopped fresh mint
  • Salt and pepper to taste
  • Juice of 1/2 lemon (optional)

Instructions

  1. 1. Heat olive oil in a pot and sauté onion and garlic until soft.
  2. 2. Add peas and broth; bring to a simmer and cook until peas are bright and tender, about 8–10 minutes.
  3. 3. Remove from heat and puree with an immersion blender until smooth (or leave it chunky if preferred).
  4. 4. Stir in cream (if using) and mint; reheat gently.
  5. 5. Season with salt, pepper, and lemon juice to taste.
  6. 6. Serve hot with crusty bread.

16. Hearty Ratatouille Soup

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

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup eggplant, diced
  • 2 cups crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon Herbes de Provence or dried thyme
  • Salt and pepper to taste
  • Optional: fresh parsley for garnish

Instructions

  1. 1. In a soup pot, heat oil and sauté onion and garlic until translucent.
  2. 2. Add zucchini, pepper, and eggplant; cook until vegetables begin to soften, about 6–7 minutes.
  3. 3. Stir in crushed tomatoes, broth, and herbs; bring to a simmer.
  4. 4. Simmer 20–25 minutes, until vegetables are tender and flavors meld.
  5. 5. Season with salt and pepper; puree half of the soup for a thicker texture, if desired, then return to pot.
  6. 6. Serve with parsley garnish or a slice of crusty bread.

17. Roasted Butternut Squash Soup

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

Ingredients

  • 1 medium butternut squash (about 2 1/2 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk or cream
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon thyme or sage
  • Salt and black pepper to taste
  • Optional: a pinch of cinnamon or nutmeg

Instructions

  1. 1. Preheat oven to 400°F (200°C). Toss squash with a little oil, salt, and pepper; roast on a baking sheet until tender and lightly caramelized, about 25–30 minutes.
  2. 2. In a pot, sauté onion and garlic in remaining oil until soft.
  3. 3. Add roasted squash and broth; bring to a simmer and cook 10 minutes.
  4. 4. Blend soup until smooth, return to pot; stir in coconut milk and spices; simmer 5 minutes more.
  5. 5. Season with salt and pepper; adjust thickness with broth if needed.
  6. 6. Serve hot, with a drizzle of olive oil or a swirl of coconut milk.

18. Vegan Celery Soup

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

Ingredients

  • 1 tablespoon olive oil
  • 2 stalks celery, chopped (about 2 cups)
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1 cup diced potato (about 1 medium)
  • 1 cup unsweetened plant-based milk (soy, almond, or oat)
  • Salt and pepper to taste
  • Chopped parsley for garnish

Instructions

  1. 1. Sauté onion and garlic in oil until translucent.
  2. 2. Add celery and potato; cook 5–7 minutes.
  3. 3. Pour in broth; simmer until celery and potato are tender, about 15 minutes.
  4. 4. Stir in plant-based milk; blend until smooth (or leave chunky); reheat gently.
  5. 5. Season with salt and pepper; garnish with parsley.

19. Vegan Chickpea Vegetable Chowder

Vegan Chickpea Vegetable Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups diced potatoes (about 1 medium potato)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups vegetable broth
  • 1 cup unsweetened plant-based milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Instructions

  1. 1. In a pot, heat oil and sauté onion, carrot, and celery until softened.
  2. 2. Add potatoes, chickpeas, corn, broth, and thyme; bring to a simmer.
  3. 3. Simmer 15–20 minutes, until potatoes are tender.
  4. 4. Stir in plant-based milk and heat through; season with salt and pepper.
  5. 5. Serve hot, garnished with parsley.

20. Vegan Kimchi Soup

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

Ingredients

  • 1 tablespoon sesame oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups chopped kimchi (plus juice)
  • 4 cups vegetable broth
  • 1 cup sliced mushrooms (optional)
  • 1 tablespoon gochujang (Korean chili paste) or to taste
  • 1 teaspoon soy sauce or tamari
  • 7 oz firm tofu, cubed
  • Chopped scallions for garnish
  • Sesame seeds for garnish

Instructions

  1. 1. Heat sesame oil in a pot; sauté onion and garlic until fragrant.
  2. 2. Add mushrooms (if using) and cook for 2 minutes.
  3. 3. Stir in kimchi and gochujang; cook 3–4 minutes to bloom flavors.
  4. 4. Add broth and bring to a simmer; simmer 8–10 minutes.
  5. 5. Add tofu and soy sauce; simmer until tofu is warmed through.
  6. 6. Garnish with scallions and sesame seeds; adjust seasoning.

21. Kale and Cauliflower Soup

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

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups cauliflower florets, chopped
  • 4 cups vegetable broth
  • 4 cups kale leaves, stems removed and torn
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • Plain yogurt or dairy-free sour cream for serving (optional)

Instructions

  1. 1. Sauté onion and garlic in oil until softened.
  2. 2. Add cauliflower; cook 5 minutes; add broth and bring to simmer.
  3. 3. Add kale; simmer until greens are tender, about 6–8 minutes.
  4. 4. Purée part or all of the soup for a thicker texture; season with salt and pepper.
  5. 5. Serve hot with a dollop of yogurt if desired.

22. Instant Pot Chicken Vegetable Soup

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

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, diced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup diced potatoes
  • 1 cup corn kernels
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional: chopped parsley for garnish

Instructions

  1. 1. Turn on the Instant Pot to the Sauté setting; brown the chicken in oil and remove.
  2. 2. Sauté onion, carrot, celery, and garlic until softened.
  3. 3. Return chicken to pot; add stock, water, potatoes, corn, bay leaf, salt, and pepper.
  4. 4. Seal lid and cook on High pressure for 8 minutes; quick release pressure.
  5. 5. Remove bay leaf, adjust seasoning, and garnish with parsley.

23. Beet Soup Recipe

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

Ingredients

  • 3 medium beets, peeled and shredded
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon red wine vinegar or cider vinegar
  • 1 teaspoon sugar or honey (optional)
  • 1 carrot, grated (optional)
  • Salt and pepper to taste
  • Sour cream or dairy-free yogurt for serving (optional)
  • Fresh dill or parsley for garnish

Instructions

  1. 1. Heat oil; sauté onion and garlic until soft.
  2. 2. Add beets and carrot; cook 5 minutes.
  3. 3. Stir in tomato paste; cook 1–2 minutes.
  4. 4. Add broth and vinegar; simmer 25–30 minutes until beets are tender.
  5. 5. Purée soup to desired texture; adjust seasoning with salt, pepper, and sugar if using.
  6. 6. Serve with a dollop of sour cream and dill.

24. Red Lentil Soup with Lemon

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

Ingredients

  • 1 cup red lentils, rinsed
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 carrot, finely diced
  • 4 cups vegetable broth
  • 1 cup crushed tomatoes (optional)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons chopped parsley (optional)

Instructions

  1. 1. In a large pot, heat the olive oil over medium heat and sauté the onion, carrot, and garlic until softened, about 5 minutes.
  2. 2. Stir in the spices (cumin and paprika) and cook briefly to bloom the flavors.
  3. 3. Add the lentils, vegetable broth, and crushed tomatoes; bring to a gentle boil.
  4. 4. Lower the heat and simmer uncovered until the lentils are soft and the soup thickens, about 20–25 minutes.
  5. 5. Remove from heat; stir in lemon juice and zest; season with salt and pepper to taste.
  6. 6. Ladle into bowls and garnish with parsley if desired.

25. Creamy Cauliflower Soup

Creamy Cauliflower 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 garlic cloves, minced
  • 1 large cauliflower, cut into florets
  • 3 cups vegetable broth
  • 1 cup milk (dairy or plant-based)
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • Optional: chopped fresh chives for garnish

Instructions

  1. 1. Heat the oil in a large saucepan and sauté the onion and garlic until translucent.
  2. 2. Add cauliflower florets and thyme; cook for 3–4 minutes, stirring.
  3. 3. Pour in the broth and milk; bring to a gentle simmer and cook until cauliflower is very tender.
  4. 4. Blend the mixture until smooth using an immersion blender or countertop blender in batches.
  5. 5. Return to the pot, stir in Parmesan if using, and season with salt and pepper; heat through.
  6. 6. Serve warm, with a drizzle of oil or extra Parmesan if desired.

26. Minestrone Soup

Minestrone 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 carrots, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup cannellini beans (or other white beans), drained and rinsed
  • 1 cup small pasta shells or ditalini
  • 1 cup zucchini, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and black pepper to taste
  • 2 cups spinach or kale, chopped
  • Optional: grated Parmesan for serving

Instructions

  1. 1. In a large pot, heat olive oil and sauté onion, carrot, celery, and garlic until tender.
  2. 2. Add tomatoes, broth, beans, oregano, and basil; bring to a boil.
  3. 3. Add pasta and zucchini; simmer until pasta is al dente.
  4. 4. Stir in greens; cook until wilted.
  5. 5. Season with salt and pepper; serve with Parmesan if desired.

27. Crockpot Chicken Vegetable Soup

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

Ingredients

  • 1.25 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup diced potatoes
  • 1 cup frozen corn
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • Optional: chopped parsley for serving

Instructions

  1. 1. In a skillet, quick-sauté onion, carrot, celery, and garlic until slightly softened; transfer to a slow cooker.
  2. 2. Add chicken, potatoes, corn, broth, thyme, bay leaf, salt, and pepper; stir to combine.
  3. 3. Cook on low for 6–8 hours (or high 3–4 hours) until chicken is cooked through and vegetables are tender.
  4. 4. Remove chicken; shred; return to pot and simmer 10 minutes.
  5. 5. Taste and adjust seasoning; discard bay leaf; serve hot with parsley if desired.

28. Gazpacho Soup

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

Ingredients

  • 4 cups ripe tomatoes, chopped
  • 1 cucumber, peeled and chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 2 garlic cloves
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 cup cold water or tomato juice
  • Salt and pepper to taste
  • Optional: chopped fresh basil or parsley for garnish

Instructions

  1. 1. In a blender, combine tomatoes, cucumber, bell pepper, onion, and garlic; blend until smooth.
  2. 2. With the blender running, slowly add olive oil and vinegar to emulsify the mixture.
  3. 3. Add water or juice; blend briefly; season with salt and pepper.
  4. 4. Chill for at least 1 hour; taste and adjust seasoning before serving; garnish with herbs.

29. White Bean and Kale Soup

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

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 cups cannellini beans, drained and rinsed
  • 2 cups kale, chopped
  • 1 cup diced potatoes (optional)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon lemon juice (optional)

Instructions

  1. 1. Sauté onion and garlic in olive oil until translucent.
  2. 2. Add potatoes and broth; simmer until potatoes are tender.
  3. 3. Stir in beans and kale; simmer until greens wilt and flavors meld.
  4. 4. Season with thyme, salt, and pepper; stir in lemon juice if using.
  5. 5. Serve hot with crusty bread.

30. Easy Carrot Coriander Soup

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

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 large carrots, peeled and sliced
  • 3 cups vegetable or chicken broth
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin (optional)
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro (coriander leaves)
  • 1 teaspoon lemon juice (optional)

Instructions

  1. 1. Sauté onion in oil until soft.
  2. 2. Add carrots and spices; cook 5–6 minutes, stirring often.
  3. 3. Pour in broth; simmer until carrots are tender.
  4. 4. Blend soup until smooth using an immersion blender or countertop blender.
  5. 5. Season with salt and pepper; stir in cilantro and lemon juice if using.
  6. 6. Serve warm.

31. Bone Broth Recipe

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

Ingredients

  • 1.5 pounds bones (beef or chicken)
  • 4 cups cold water
  • 1 tablespoon apple cider vinegar
  • 1/2 onion, quartered
  • 1 carrot, large chunk
  • 1 celery stalk, large chunk
  • 1clove garlic
  • 1 bay leaf
  • 4–6 whole peppercorns

Instructions

  1. 1. Rinse bones and place in a large pot; cover with water.
  2. 2. Add apple cider vinegar and let sit 20–30 minutes to help extract minerals.
  3. 3. Add onion, carrot, celery, and garlic; bring to a simmer and skim any foam.
  4. 4. Simmer gently for 6–8 hours (longer yields more flavor).
  5. 5. Strain through a fine-mesh sieve; cool completely and discard solids.
  6. 6. Store in the fridge up to 4–5 days or freeze for longer.

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.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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