23 Creamy Pureed Soups That Are So Easy!

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. Split Pea Soup

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

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups dried split peas, rinsed
• 4 cups vegetable broth
• 2 cups water
• 2 carrots, diced
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup chopped parsley, for garnish

Instructions

1. 1. In a large pot, heat olive oil and sauté onion until soft.
2. 2. Add garlic and cook 1 minute.
3. 3. Stir in split peas, broth, water, carrots, bay leaf, and thyme.
4. 4. Bring to a boil, then simmer 25-30 minutes until peas are creamy and vegetables are tender.
5. 5. Remove bay leaf, season with salt and pepper.
6. 6. Stir in parsley before serving.

2. Watercress Soup

Watercress 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 cups watercress, stems removed, roughly chopped
• 4 cups vegetable broth
• 1 potato, peeled and diced
• 1/2 cup cream or milk
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Chives for garnish (optional)

Instructions

1. 1. Sauté onion in oil until translucent.
2. 2. Add watercress and cook 2-3 minutes until wilted.
3. 3. Pour in broth and add potato; simmer until vegetables are tender, about 15-20 minutes.
4. 4. Purée with an immersion blender until smooth; stir in cream.
5. 5. Season with salt, pepper, and lemon juice.
6. 6. Garnish with chives and serve.

3. Roasted Sweet Potato and Cauliflower Soup

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

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 small head cauliflower, florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: pinch chili flakes

Instructions

1. 1. Preheat oven to 400F (200C). Toss sweet potatoes and cauliflower with 1 tablespoon oil; spread on a sheet and roast 25-30 minutes until tender and caramelized.
2. 2. In a pot, sauté onion and garlic until fragrant.
3. 3. Add roasted vegetables, broth, and paprika; bring to a simmer for 10 minutes.
4. 4. Purée with an immersion blender until smooth.
5. 5. Stir in coconut milk; season with salt and pepper.
6. 6. Add chili flakes if desired and serve.

4. White Asparagus Soup

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

Recipe details: Prep: PT25M · Cook: PT50M · Yield: [‘4’, ‘4 servings’]

Creamy white asparagus soup made with fresh asparagus and simple ingredients. A classic German spring recipe.

Ingredients

• 2 lb white asparagus
• 6 ½ cups water
• 1 vegetable or chicken stock cube
• 1 teaspoon sugar
• 1 piece of leek (only the white part 2 oz/ 60 g, Note 1)
• 2 oz butter
• 2 oz all-purpose flour
• 1 cup heavy cream (Note 2)
• a few gratings of nutmeg
• fine sea salt and freshly ground black pepper ( to taste)
• 1 teaspoon lemon juice or white balsamic vinegar ( to taste)

Instructions Asparagus broth:

1. Prepare asparagus: Wash the stalks thoroughly. Snap or cut the woody ends and peel the stalks with a vegetable peeler. Place the woody ends and the peel in a pot. Cover with water. Add sugar and the stock cube.ends and peel of 2 lb white asparagus + 6 ½ cups water + 1 teaspoon sugar + 1 vegetable or chicken stock cube
2. Simmer: Cover and bring to a boil. Once it boils, lower the heat and cook uncovered for 20 minutes.
3. Strain through a fine sieve into another pot (preferable in a jug pot, it will make pouring easier). Discard the woody ends and the peel.

Asparagus soup

1. Chop asparagus: While the broth cooks, chop the spears into small pieces. Keep the heads separated in a small container.
2. Pot: After straining the broth, wipe the pot clean with a kitchen towel.
3. Roux: Melt the butter, add the chopped leeks (or shallots/onions) and a pinch of salt, and cook them gently until softer, but don’t let them take any color, about 2-3 minutes. Sprinkle the flour on top and stir everything for about 2 minutes.1 piece of leek + 2 oz butter + pinch of salt + 2 oz all-purpose flour
4. Add broth: Slowly add the broth while whisking continuously to avoid any clumps forming (Note 3). Once you’ve added all the broth, add the asparagus pieces (not the heads).
5. Cook soup: Cover, bring to a simmer, lower the heat and cook on medium-low heat for about 20 minutes or until the pieces are soft.
6. Blend: Add the heavy cream and blend the soup.1 cup heavy cream
7. Asparagus tips: Return the soup to the stovetop, add the asparagus tips and reheat gently for 4-5 minutes; the heads of the plant should remain crunchy and not get very soft.
8. Adjust the taste with salt, pepper, nutmeg, and a little lemon juice (or white balsamic vinegar) to balance the flavors.a few gratings of nutmeg + fine sea salt and freshly ground black pepper + 1 teaspoon lemon juice or white balsamic vinegar

5. Potato Leek Soup

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

Ingredients

• 4 medium russet potatoes, peeled and diced (about 1 1/2 pounds)
• 2 large leeks, white and light-green parts only, cleaned and sliced
• 2 tablespoons unsalted butter
• 1 small onion, chopped (optional)
• 2 cloves garlic, minced
• 4 cups chicken or vegetable stock
• 1 cup milk (whole) or 1/2 cup heavy cream for extra richness
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
• Salt and black pepper to taste
• Optional garnish: chopped chives or parsley

Instructions

1. 1. Prep the vegetables: wash and dice the potatoes; clean and slice the leeks; mince the garlic and chop the onion if using.
2. 2. In a large pot, melt the butter over medium heat and add the leeks (and onion if using). Sauté until soft, about 5–7 minutes.
3. 3. Add the garlic and cook for 1 minute until fragrant.
4. 4. Stir in the potatoes, thyme, and stock; bring to a simmer and cook until the potatoes are tender, about 15–20 minutes.
5. 5. Use an immersion blender (or transfer to a blender) to puree the soup to a smooth texture.
6. 6. Stir in milk or cream; season with salt and pepper; heat gently just until warmed through.
7. 7. Ladle into bowls and garnish with chopped chives or parsley, if desired.

6. Carrot Ginger Soup

Carrot Ginger 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 2 cup servings’]

The best Creamy Carrot Ginger Soup Recipe that is so easy to make in your instant pot, crockpot or on the stove. Healthy, vegan & dairy free.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon garlic (minced)
• ½ tablespoon fresh ginger (minced (about 1 inch))
• 1 cup onion (diced- 1 medium onion)
• ¼ cup celery (diced)
• 1.25 lbs carrots (peeled and cut into 1 inch pieces (3 cups))
• 1 quart vegetable stock ((4 cups))
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 cup milk (optional)

Instructions Stove Top instructions

1. Heat olive oil in a pan over medium heat. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
2. Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 15 minutes.
3. Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.

Crockpot Instructions

1. In a large pan, heat olive oil. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
2. Place cooked vegetables in crockpot. Cover with stock and add spices. Cook on low for 6-8 hours
3. Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.

Instant Pot Instructions

1. Set instant pot to sauté. Heat olive oil. Saute carrots, onions, ginger, garlic and celery for 10 minutes.
2. Stir in spices and add stock.
3. Cover instant pot and set to sealing, Pressure Cook for 7 minutes.
4. Once cooked, allow the pressure to manually release for 10 minutes, than quick release.
5. Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.

7. Curried Root Vegetable Soup

Curried Root Vegetable 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’]

A wonderful curried root vegetable soup using swede, carrots, parsnips, potatoes and onions that will keep you coming back for more!

Ingredients

• 2 Onions
• 4 Garlic cloves (crushed)
• 50 g Unsalted butter (or 4 tbsp rapeseed oil if vegan) (unsalted)
• 300 g Swede (rutabaga)
• 300 g Parsnips
• 300 g Carrots
• 200 g Potatoes
• 1 tbsp Ginger root (grated)
• 1 tbsp Korma curry powder
• 1 tsp Turmeric
• 1 tsp Cumin
• ½ tsp Coriander
• ½ tsp Garam Masala
• 1.2 L Chicken or vegetable stock
• Freshly ground pepper
• Freshly ground salt

Instructions

1. Peel and dice the vegetables (cut swede smaller as takes longer to cook), keeping the onion separate.
2. Melt the butter in a large pan and on a gentle heat gently sweat the onion, garlic and ginger under a lid for 10 minutes, stirring occasionally.
3. Next turn the heat up a little and stir in the spices and cook for 2 minutes.
4. Add the vegetables and cook for a few minutes whilst stirring to coat in the spices.
5. Add the stock, salt and pepper.
6. Bring to the boil and simmer with the lid on for about 25 – 30 minutes or until the vegetables are tender (push a piece of swede against the edge of the pan with a wooden spoon and if it breaks in half easily you’re good to go).
7. Blend (don’t over blend or soup will turn gloopy).
8. Taste, and adust seasoning if necessary.
9. Reheat and serve with crusty bread.

8. Sweet Potato Cannellini Bean Soup

Healthy Low Fat Sweet Potato and Cannellini Bean 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: [‘8’, ‘8 cups’]

Sweet Potato & Cannellini Bean Soup is deliciously creamy and packed with so many essential healthy nutrients.

Ingredients

• 1 lb. Sweet Potatoes, (peeled)
• 1 Apple, (peeled and cored)
• 2 Scallions (chopped)
• 2 tbsp. Fresh Sage, (chopped)
• 2 1/2 c. Water
• 2 c. 2% Milk
• 2 c. Vegetable Broth
• 1 15 (ounce) can Cannellini Beans, (rinsed)

Instructions

1. Cut the sweet potatoes and apple into cubes and add to a large pot along with the scallions, sage and water. Bring to a boil and cook until the potatoes and apples are soft; approximately 20 minutes.
2. While the potatoes are cooking, add the milk and vegetable broth to a small pot and heat until warm, just below boiling so the milk doesn’t curdle. Set aside.
3. Add the hot liquid and the cannellini beans to the potato mixture. Using a handheld blender, blend the soup until it is smooth and creamy.

9. Tomato and Orange Soup

Tomato and Orange Soup Recipe 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 servings’]

This easy and delicious Tomato and Orange Soup recipe is inspired by the famous soup from Elephants Deli!

Ingredients

• ½ cup unsalted butter
• 1 medium onion, diced
• 2 cans diced tomatoes ((14.5 oz.))
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon baking soda
• ½ teaspoon dried oregano
• 1 cup freshly squeezed orange juice
• ½ cup heavy cream ((plus more for garnish))

Instructions

1. In a large saucepan or pot, melt the butter over medium-high heat. Add the chopped onion and cook until translucent, about 5-6 minutes.
2. Add the tomatoes, salt, pepper, baking soda, and oregano to the onions and bring to a boil. Reduce the heat and simmer uncovered for 15 minutes.
3. Pour the mixture into a blender (or use a hand blender) and purée it. Strain the soup back into the pot through a fine-mesh sieve using a spatula to push it through. Be careful on this step because the soup is HOT!
4. Return the soup to the saucepan over low heat and stir in the orange juice. Add the heavy cream and bring to a simmer while stirring (you don’t want it to boil). At this time, add any salt or pepper if needed.
5. To create the swirl of cream on top, gently pour the cream on top of the soup before serving. Be careful because it will sink if it is put on too fast. I found that a condiment bottle worked perfectly to make a beautiful swirl.

10. Lebanese Lentil Soup

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Lebanese Lentil Soup is rich, warming soup that combines red lentils, vegetables, curry powder, cumin and lemon juice. This soup naturally gluten-free and vegan, is easy to make and freezes well for later!

Ingredients

• 1 medium onion (diced {about 2 cups})
• 4 garlic cloves (minced)
• 2 carrots (peeled and diced)
• 2 celery (diced)
• 1 tablespoon curry {you can add more once you taste the soup at the end}
• 1/2 teaspoon cumin
• 1 1/2 cups red lentils (rinsed until water runs clear)
• 8 cups vegetable broth {or vegetable stock}
• 1 lemon (juiced)
• Salt and pepper to taste
• Fresh cilantro (garnish)
• Crushed red pepper (garnish)

Instructions

1. Heat 2 Tablespoons olive oil in a large pot over medium heat.
2. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 7-8 minutes. Add the celery and satue another 2 minutes.
3. Add the vegetable broth and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
4. Add lemon juice and salt and pepper to taste. Use an immersion blender and blend the soup to your liking. Taste the soup and add more cumin or curry powder to taste.
5. Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.

11. Spiced Carrot and Lentil Soup

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

Recipe details: Prep: PT-497085H57M46S · Cook: PT-497085H57M46S · Total: PT-497085H57M46S · Yield: [‘6’, ‘Serves 6’]

This soup’s creamy carrot and lentil base is spiced with ginger, cumin, turmeric and cilantro and pureed with rich, creamy coconut milk.

Ingredients

• 2 tablespoons olive oil
• ½ medium yellow or white onion or 1 medium shallot, peeled and diced
• 1 ½ pounds carrots, peeled and sliced into rounds (about 4 cups)
• 1-inch piece fresh ginger, peeled and sliced
• 3-4 cloves garlic, peeled and smashed
• 2 ½ teaspoons coarse salt
• 2 teaspoons ground turmeric
• 2 teaspoons ground cumin
• 1 teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ½ cup dried red or brown lentils
• 4 cups unsalted vegetable stock
• 15-ounce can full fat coconut milk
• ½ cup fresh cilantro leaves
• Zest and juice of 2 medium limes
• 1 tablespoon honey (optional)

Instructions

1. Heat the olive oil in a Dutch oven to medium. Add the onion or shallot and sauté 3-4 minutes or until slightly soft. Add the carrots and sauté an additional 4-5 minutes or until the carrots are slightly soft.
2. Stir in the ginger, garlic, cumin, turmeric, salt, black pepper and cayenne (if using) for 30-60 seconds or until fragrant.
3. Stir in the lentils, then add the vegetable stock and bring to a simmer for 15-20 minutes or until the lentils are soft, stirring occasionally.
4. Add the coconut milk and cilantro and use an immersion blender to puree the soup until very smooth. Stir in the lime zest and juice. Stir in honey (if using). Taste and adjust the seasoning, if necessary.
5. Serve with freshly cracked black pepper, if desired.

12. Sweet Potato Pumpkin Soup

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

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

Smooth and creamy sweet potato and pumpkin soup to lift your mood and boost your immune system. A warming, spicy soup perfect for this time of the year.

Ingredients

• 1 lb pumpkin (450 g, Note 1)
• 1 lb sweet potatoes ( 450 g)
• 1 onion (large)
• 2 garlic cloves (large)
• 1 piece of ginger (thumb size)
• 1 tablespoon olive oil (or coconut oil)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/8 teaspoon nutmeg (grated)
• ½ teaspoon red chili flakes (to taste)
• ¼ teaspoon ground black pepper
• 1 teaspoon fine sea salt (or to taste)
• 3 cups vegetable broth (25 fl.oz/ 750 ml)
• 1 can coconut milk (14 oz/ 400 ml)
• 1-2 tablespoons lemon juice ( to taste)
• 1 tablespoon soy sauce (more to taste)
• 2 tablespoons pepitas or pumpkin seeds (roasted)
• fresh parsley or cilantro (optional)

Instructions

1. Prepare: Halve the pumpkin or squash and peel it (Hokkaido pumpkin doesn’t need peeling, but anything else does). Cut it into thick slices and then into cubes.
2. Peel and cube the sweet potatoes.
3. Peel and chop the onion, garlic, and ginger.
4. Saute: Heat the oil in a large pot. Saute the onion on medium heat for about 3 minutes or until translucent. Add the garlic, ginger, cumin, coriander, a few gratings of nutmeg, red chili flakes, salt, and pepper, and stir for 30 seconds.
5. Add the pumpkin and sweet potato cubes and stir for 2-3 minutes.
6. Simmer: Pour in the stock and the coconut milk. Cover, bring to a boil, and simmer for 15-20 minutes or until soft.
7. Blend the soup with an immersion blender (Note 2).
8. Roast the pepitas or pumpkin seeds (if not already roasted) in a dry pan for 2-3 minutes or until golden and fragrant. Once they start to pop, shake the pan frequently, and don’t let them unattended, they will burn quickly. Immediately transfer them to a plate.
9. Adjust the taste of the soup with salt, pepper, soy sauce, and lemon juice. Sprinkle it with seeds and chopped herbs and serve.

13. Moroccan Carrot Soup

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

Recipe details: Prep: PT12M · Cook: PT30M · Total: PT42M · Yield: [‘6’]

Moroccan Carrot Red Lentil Soup is packed full of the flavors of cumin, turmeric, coriander, paprika and cinnamon that complements the red lentils and carrots and creates a creamy, filling soup.

Ingredients

• 2 tablespoons olive oil
• 1/2 medium sweet onion (chopped)
• 3 garlic cloves (minced)
• 2 cups chopped carrots or about 4 medium carrots (peeled and chopped)
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 cups red lentils (rinsed until water runs clear)
• 1-15 ounces can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions

1. Heat 2 Tablespoons olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
2. Add the vegetable broth, diced tomatoes and lentils and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.
3. You can eat the soup as is with the chunks of carrots, lentils and tomatoes or you can use a handheld immersion blender or regular blender to create a creamy soup. Sometimes I blend half and keep half chunky.
4. Serve the soup with fresh cilantro, crushed red pepper and fresh lemon juice.

14. Butternut Squash Soup

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 1 cup servings’]

This Roasted Butternut Squash Soup is easy to make and so delicious! Made with simple healthy ingredients in under an hour!

Ingredients

• 3 tablespoons olive oil
• 2.5 lbs butternut squash (1 medium squash or 7 cups cubed)
• 1 cup chopped celery (about 4 celery ribs)
• 1 cup carrots (peeled and cut into about ¼ inch rounds, about 2 carrots)
• 1 large green apple (cored and diced)
• ¾ cup diced shallots (2 shallots)
• 1 tablespoon minced garlic
• 8 sprigs fresh thyme
• 5 leaves sage (minced)
• 2 inch piece of ginger (peeled and grated)
• 3 cups vegetable broth (low or no salt)
• ¾ cup milk of choice
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• bacon, chives, cream

Instructions

1. Preheat the oven to 425 F. Line a large baking sheet with parchment paper and set aside.
2. While the oven is preheating, prepare the ingredients that will be roasted.
3. Peel the butternut squash and scoop out the seeds. Dice it into about 1-inch cubes. Chop shallots, garlic cloves, celery, carrots and apple. Keep in mind that after roasting we will be using an immersion blender to puree these ingredients so don’t spend too much time making sure everything is the correct size and shape.
4. Layer the butternut squash, carrots, celery, shallot, garlic cloves, and apple on the lined baking sheet. Drizzle with 3 tbsp. of olive oil and toss lightly. Top with thyme sprigs and place in the oven. Roast for about 30 minutes or until the squash and carrots are fork tender. Flip the vegetables using a spatula at least once throughout the roasting process.
5. While the vegetables are roasting, mince the sage leaves and peel and grate the ginger. This would also be a good time to cook the bacon and chop the chives for serving.
6. When the vegetables are done roasting remove the baking sheet from the oven. The leaves should have fallen off from the thyme sprigs and you can discard the woody stems. Transfer the vegetables to a large stock pot or Dutch oven and place it on the stovetop.
7. Add the broth, grated ginger, minced sage, salt, and pepper to the stock pot and stir. Bring the broth to a boil, then reduce heat and allow it to simmer for about 10 minutes.
8. Remove the soup from the heat. Carefully use an immersion blender to blend the soup until the vegetables are fully pureed and no chunks remain. This can also be done by using a high powdered hot/cold blender. You will need to blend in batches if using this method. It is helpful to let the soup cool partially before transferring it to the blender pitcher.
9. Once pureed, stir in your milk of choice until the soup is a uniform creamy orange color.
10. Serve the soup hot topped with chopped, cooked bacon, chopped chives, and a swirl of cream.
11. Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.

15. Sweet Potato Curry Soup

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

Recipe details: Prep: PT-497083H41M2S · Cook: PT-497083H41M2S · Total: PT-497083H41M2S · Yield: [‘6’, ‘Serves 6’]

A simple sweet potato soup with coconut milk, ginger, curry paste and lime.

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, peeled and minced
• 3-inch piece fresh ginger, peeled and minced
• 3 tablespoons green or red curry paste
• 2 ¼ teaspoons coarse salt
• ¼ teaspoon cayenne pepper
• 4 cups peeled and diced sweet potatoes (from about 4 medium potatoes)
• 4 cups unsalted vegetable stock
• ¼ cup fresh cilantro, chopped
• 15-ounce can full fat canned coconut milk
• Zest and juice of 2 medium limes
• 1 ½ teaspoons honey

Instructions

1. Heat olive oil to medium in a Dutch oven or stock pot. Stir in garlic, ginger, curry paste, salt and cayenne. Add sweet potatoes and stock and bring to a simmer for 15-20 minutes or until sweet potatoes are very soft.
2. Remove from the heat, add the cilantro and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice and honey and stir to combine. Taste and adjust seaosning, if necessary.
3. Add the garlic, ginger, curry paste, salt, cayenne pepper, sweet potatoes and stock into the bowl of the Instant Pot.
4. Secure lid on the Instant Pot with toggle on sealed. Set on high pressure for 8 minutes. When complete, carefully use a wooden spoon to push toggle to venting to release the steam. Carefully remove the lid.
5. Use an immersion blender to puree the soup until very smooth. Stir in the cilantro, coconut milk, lime zest and juice and honey. Taste and adjust seasoning, if necessary.

16. Vegan Pumpkin Soup

Vegan Pumpkin Soup without Cream 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’]

Satisfying and nourishing, this vegan pumpkin soup is comfort food at its finest.

Ingredients

• 2 Tablespoons olive oil
• 5-8 fresh sage leaves
• 1 small onion, peeled and sliced
• 3 garlic cloves, peeled
• ½ teaspoon nutmeg
• ½ teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cups vegetable broth
• 2 (14.5 ounce) cans pumpkin puree
• ½ cup coconut cream

Instructions

1. In a large stockpot or Dutch oven, heat the olive oil. Add the sage leaves and sauté until they are nice and crispy, about 2 to 3 minutes. Watch them carefully and make sure you take them out while crispy, but before they start to turn brown.
2. Remove them from the pot with a slotted spoon and let rest on a paper towel-lined plate. Set aside.
3. To the oil in the pot, add the onions and garlic and sauté for about 1 minute, just to soften them up. Then add the spices – the nutmeg, paprika, and cinnamon – and stir and sauté for 3 to 4 minutes.
4. Add the pumpkin puree, vegetable broth, and coconut cream to the pot. Stir well to combine. Continue stirring occasionally as you let the soup simmer over medium heat for 10 minutes.
5. Then use an immersion blender to carefully puree the onions and garlic into a creamy sauce. Blend until no more larger pieces of onion or garlic are found. Serve immediately, topped with crispy sage on each serving.

17. Coconut Curry Squash

Creamy Summer Squash 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 servings’]

Enjoy the warm flavor of curry, creaminess of coconut milk and freshness of basil in this Summer Squash Soup! This velvety smooth vegan soup has a luxurious texture, takes just a few ingredients and is ready in 30 minutes!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion (chopped)
• 1 clove garlic (minced)
• 1 teaspoon curry powder*
• 1 1/2 lbs. summer squash (ends trimmed and cut into 1″ pieces*)
• 4 cups low sodium vegetable stock
• 1 cup full fat coconut milk
• 1/2 lime
• Salt and pepper (to taste)
• Chopped fresh basil (for serving)

Instructions

1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.
2. Add the garlic and curry powder, and cook 30 seconds.
3. Stir in the squash and cook 2 minutes longer.
4. Add the stock and coconut milk and bring to a boil.
5. Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.
6. Puree the soup with an emersion blender or in a blender or food processor until smooth. Pour the soup back into the pot and stir in the lime juice and adjust the seasoning as necessary. If you’d like a creamier soup, add more coconut milk as desired.
7. Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!

18. Purple Cabbage Soup

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

Ingredients

• 4 cups shredded purple cabbage
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 cup crushed tomatoes (optional)
• Salt and pepper to taste
• Optional: 1 tablespoon lemon juice to brighten

Instructions

1. 1. Heat olive oil in a pot over medium heat; sauté onion and carrot until softened, about 5–7 minutes.
2. 2. Add garlic and cook 1 minute more.
3. 3. Stir in purple cabbage and cook 3–4 minutes to begin softening.
4. 4. Add broth, tomatoes, cumin, paprika, and thyme; bring to a boil, then simmer 15–20 minutes until cabbage is tender.
5. 5. Use an immersion blender to puree to desired texture, or leave some texture for a chunkier soup.
6. 6. Season with salt, pepper, and lemon juice to taste.
7. 7. Serve warm, with a dollop of yogurt if desired.

19. Chilled Sweet Corn Soup

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

Ingredients

• 4 cups fresh corn kernels (about 4–5 ears)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 3 cups vegetable or chicken stock
• 1/2 cup heavy cream or coconut milk
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Zest and juice of 1/2 lime
• Optional: pinch cayenne or paprika for heat
• Garnish: chopped chives or microgreens

Instructions

1. 1. In a saucepan, warm olive oil and sauté onion and garlic until translucent.
2. 2. Add corn kernels and stock; simmer for 10–12 minutes.
3. 3. Blend the mixture until smooth using an immersion blender or in batches.
4. 4. Stir in cream or coconut milk; adjust salt and pepper; add lime zest and juice.
5. 5. Chill in the refrigerator for at least 2 hours to serve cold.
6. 6. Before serving, taste and adjust seasoning; garnish with chives or microgreens.

20. Salmon Bisque

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

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [‘4’, ‘4 servings’]

This healthy and easy to make salmon bisque recipe has layers of flavor, tons of vegetables, and tender flaky salmon in a thick, hearty broth. It’s rich and creamy with just a little splash of cream!

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon light olive oil (or avocado oil)
• 1 medium-large onion (chopped)
• 2 large carrots (chopped)
• 2 large stalks celery (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon minced fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• 1/4 cup dry white wine (my favorite is Sauvignon Blanc)
• 5 cups fish broth (or vegetable broth, chicken broth, or water)
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 3 tablespoons heavy cream
• 1 pound wild salmon fillets (cooked and flaked)
• 2 tablespoons minced fresh chives (for garnish)
• Fresh lemon wedges (for serving (optional))

Instructions

1. Heat the butter and oil in a medium saucepan over medium heat. Add the onion, carrot, and celery, and cook until starting to soften and brown in spots, about 7 to 10 minutes, stirring occasionally. Add the garlic, thyme, and bay leaves and cook 1 minute more, stirring constantly.
2. Turn the heat up to high, add the wine, and cook until evaporated, about 3 to 5 minutes, stirring frequently. Add the stock, tomato paste, Worcestershire sauce, paprika, salt, and pepper. Bring to a boil, then turn heat down to low and simmer until veggies are very tender, about 20 minutes, stirring occasionally. Turn off heat and cool slightly. Remove the bay leaves.
3. Use an immersion blender to puree the soup until smooth, or use a regular blender and work in batches. Then pour the soup back into the saucepan. (If you use a regular blender, take out the cap in the center of the lid and place a kitchen towel over the hole so steam can escape as you puree the soup.)
4. Stir in the lemon juice and heavy cream. Cook a couple minutes over low heat until warm throughout, stirring constantly (do not let it boil).
5. Transfer the soup to serving bowls; top with the flaked salmon and chives, and serve immediately.

21. Pureed Gazpacho Soup

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

Ingredients

• 4–5 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1/2 small red onion, chopped
• 1 garlic clove
• 2 slices day-old crusty bread, torn
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 1/2 cup cold water or tomato juice
• Salt and pepper to taste
• Optional: pinch sugar
• Garnishes: diced cucumber, olives, croutons, fresh herbs

Instructions

1. 1. Soak bread in a little water for 5 minutes; squeeze out excess moisture.
2. 2. In a blender, combine tomatoes, cucumber, bell pepper, red onion, garlic, vinegar, olive oil; add bread and water; blend until smooth.
3. 3. Season with salt, pepper, and a touch of sugar if desired.
4. 4. Chill the gazpacho for at least 1 hour to meld flavors.
5. 5. Taste and adjust acidity or salt as needed.
6. 6. Serve cold with garnishes of choice.

22. Roasted Heirloom Tomato Soup

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

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘5’, ‘5 servings’]

This Roasted Heirloom Tomato Soup is easy to make and uses up all of those delicious tomatoes in your garden before the end of the season!

Ingredients

• 2½-3 pounds fresh heirloom tomatoes ((10-12 medium tomatoes))
• 6 whole garlic cloves, peeled
• ¼ cup extra virgin olive oil
• kosher salt
• freshly ground black pepper
• ½ cup unsalted butter ((can sub olive oil))
• 1 large yellow or white onion, diced
• 4 cups chicken stock
• ¼ cup fresh basil
• 1 teaspoon dried oregano
• ¼ teaspoon baking soda
• ½ cup heavy cream ((can sub greek yogurt or low-fat milk))
• shredded parmesan cheese
• fresh basil or oregano, julienned
• sourdough bread (toasted)

Instructions

1. Preheat the oven to 400°F. Place the tomatoes and garlic on a baking sheet lined with aluminum foil. Drizzle on the olive oil and sprinkle with salt and pepper. Stir with a large spoon or your hands to ensure everything is coated. Roast for 30 minutes and then remove from the oven and set aside.
2. Place the butter in a large heavy-bottomed pot like a dutch oven or stockpot. Melt the butter over medium-high heat and then add the onions. Cook the onions until translucent and just starting to brown, about 10 minutes.
3. Add the chicken stock, basil, and oregano to the onions. Carefully add the roasted tomatoes and garlic along with all of the juices to the pot as well and stir to combine. Add in the baking soda and continue stirring. The mixture will bubble up for a moment, and then settle. After the mixture has come to a boil, reduce the heat and simmer uncovered for 30 minutes.
4. Pour the soup into a blender (or use your immersion/hand blender) and purée it until nice and smooth. You may need to do this in batches depending on the size of your blender. Be careful on this step because the soup is HOT!
5. Return the soup to the saucepan over low heat and stir in the heavy cream. Bring the soup back to a simmer while stirring, you don’t want it to boil. Taste for seasoning and add any salt or pepper if needed.
6. Serve in bowls and garnish as desired. Enjoy!

23. Creamy Carrot Soup

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

Ingredients

• 1 pound carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for serving (optional)

Instructions

1. 1. Sauté onion and carrot in olive oil until tender, about 8–10 minutes.
2. 2. Add garlic and red curry paste; cook 1–2 minutes until fragrant.
3. 3. Add broth; bring to a simmer and cook until carrots are very tender, 15–20 minutes.
4. 4. Purée the soup with an immersion blender until velvety smooth.
5. 5. Stir in coconut milk; season with salt and pepper; warm through gently.
6. 6. Finish with lime juice; serve hot with cilantro if using.

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.