25 Veggie Soup Recipes to Get Your Greens

25 Veggie Soup Recipes to Get Your Greens

By Sara Taylor

25 Veggie Soup Recipes to Get Your Greens

By Sara Taylor
•
Updated
•
Recipes

My big soup resets my dinner mood. It gets my picky eaters (including me) to sneak a rainbow of vegetables and most of those veggies come together in one pot. These 25 cozy, packed-veggie soups will help you stay stocked through the season.

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1) Hearty Lentil and Spinach Soup

a bowl of hearty lentil and spinach soup in a wide horizontal shot, rich brown broth dotted with green spinach and carrots, on a rustic wooden table with a crust of bread, warm natural light, shallow depth of field, landscape orientation

This is the soup I make every Sunday so future-me has lunches for the whole week.

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a bowl of hearty lentil and spinach soup in a wide horizontal shot, rich brown broth dotted with green spinach and carrots, on a rustic wooden table with a crust of bread, warm natural light, shallow depth of field, landscape orientation

Hearty Lentil and Spinach Soup

A hearty soup with lentils, spinach, and protein-rich broth.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups brown lentils rinsed
  • 1 medium onion diced
  • 2 stalks carrot diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 3 cups fresh spinach
  • 1 tsp cumin
  • 2 tbsp olive oil

Method
 

  1. Heat the olive oil and cook the onion, carrot, and garlic until softened.
  2. Stir in the cumin and lentils, then pour in the broth.
  3. Bring to a boil, then simmer for 25 to 30 minutes until the lentils are tender.
  4. Stir in the spinach and cook until just wilted.
  5. Season with salt and pepper to taste before serving.

Notes

A squeeze of lemon at the end really wakes it up.

2) Carrot Ginger Soup Delight

Bright orange, a little spicy, and beautiful with loads of health benefits.

Carrot Ginger Soup Delight

A blended soup made with fresh ginger and sweet carrot for a silky smooth texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs carrots chopped
  • 1 medium onion diced
  • 2 tbsp fresh ginger grated
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and ginger until fragrant.
  2. Add the carrots and broth, then bring to a boil.
  3. Simmer for 20 minutes until the carrots are very tender.
  4. Blend until completely smooth.
  5. Stir in the coconut milk and salt, then warm through before serving.

Notes

A swirl of coconut milk on top makes it look fancy.

3) Broccoli Cheddar Bliss

a bowl of creamy broccoli cheddar soup in a wide horizontal shot, golden and flecked with green broccoli, topped with shredded cheese, on a cozy wooden table, warm natural light, shallow depth of field, landscape orientation

Cheesy and Creamy, and the only way to get my kids excited about eating broccoli.

a bowl of creamy broccoli cheddar soup in a wide horizontal shot, golden and flecked with green broccoli, topped with shredded cheese, on a cozy wooden table, warm natural light, shallow depth of field, landscape orientation

Broccoli Cheddar Bliss

A rich and velvety soup packed with tender broccoli and sharp cheddar cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups broccoli florets
  • 1 medium onion diced
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups vegetable broth
  • 1.5 cups milk
  • 2 cups cheddar cheese shredded
  • 1 tsp salt

Method
 

  1. Melt the butter and cook the onion until soft.
  2. Stir in the flour and cook for a minute to form a roux.
  3. Whisk in the broth and milk, then add the broccoli.
  4. Simmer for 15 minutes until the broccoli is tender.
  5. Stir in the cheddar until melted and season with salt.
  6. Blend partially if you want a smoother texture.

Notes

Add the cheese off the heat so it stays silky and doesn't clump.

4) Curried Butternut Squash Potion

a bowl of creamy curried butternut squash soup in a wide horizontal shot, deep golden-orange with a drizzle of coconut milk and toasted seeds, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Sweet squash combined with warm curry reminds me of a cozy, autumn evening.

a bowl of creamy curried butternut squash soup in a wide horizontal shot, deep golden-orange with a drizzle of coconut milk and toasted seeds, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Curried Butternut Squash Potion

A blended squash soup that is rich and creamy with a gentle hint of spice from the curry and some added richness from coconut.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Stir in the curry powder and cook until fragrant.
  3. Add the squash and broth, then bring to a boil.
  4. Simmer for 20 minutes until the squash is tender.
  5. Blend until smooth, then stir in the coconut milk and salt.
  6. Warm gently before serving.

Notes

A pinch of cayenne adds a nice background heat.

5) Zucchini Basil Tonic

a bowl of pale green zucchini basil soup in a wide horizontal shot, garnished with fresh basil leaves and a drizzle of olive oil, on a bright summer table, sunny natural light, shallow depth of field, landscape orientation

Light and green, this is the best option for all that summer zucchini you have.

a bowl of pale green zucchini basil soup in a wide horizontal shot, garnished with fresh basil leaves and a drizzle of olive oil, on a bright summer table, sunny natural light, shallow depth of field, landscape orientation

Zucchini Basil Tonic

A light and refreshing blended soup with zucchini and aromatic basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup fresh basil
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Add the zucchini and broth, then bring to a simmer.
  3. Cook for 15 minutes until the zucchini is tender.
  4. Add the basil and blend until smooth.
  5. Season with salt and serve warm or chilled.

Notes

Delicious cold on a hot day, too.

6) Tomato Basil Brew

a bowl of creamy tomato basil soup in a wide horizontal shot, rich red with a swirl of cream and a basil leaf, beside a grilled cheese on a wooden board, warm natural light, shallow depth of field, landscape orientation

The grilled cheese sidekick we all grew up loving but now made from scratch.

a bowl of creamy tomato basil soup in a wide horizontal shot, rich red with a swirl of cream and a basil leaf, beside a grilled cheese on a wooden board, warm natural light, shallow depth of field, landscape orientation

Tomato Basil Brew

Smooth and comforting tomato soup enriched with a generous amount of fresh basil.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans crushed tomatoes 28 oz each
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh basil
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Add the crushed tomatoes and broth, then bring to a simmer.
  3. Cook for 20 minutes to let the flavors meld.
  4. Add the basil and blend until smooth.
  5. Stir in the cream and salt, then warm through before serving.

Notes

Pairs perfectly with a gooey grilled cheese.

7) Creamy Cauliflower Elixir

a bowl of creamy white cauliflower soup in a wide horizontal shot, smooth and pale with a sprinkle of pepper and chives, on a light linen napkin, soft natural light, shallow depth of field, landscape orientation

It is creamy but has very little cream because it has blended cauliflower.

a bowl of creamy white cauliflower soup in a wide horizontal shot, smooth and pale with a sprinkle of pepper and chives, on a light linen napkin, soft natural light, shallow depth of field, landscape orientation

Creamy Cauliflower Elixir

Cauliflower soup that is smooth and creamy enriched with garlic and a touch of nutmeg.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large cauliflower cut into florets
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup milk
  • 2 tbsp butter
  • 1/4 tsp nutmeg
  • 1 tsp salt

Method
 

  1. Melt the butter and cook the onion and garlic until soft.
  2. Add the cauliflower and broth, then bring to a boil.
  3. Simmer for 18 minutes until the cauliflower is very tender.
  4. Blend until completely smooth.
  5. Stir in the milk, nutmeg, and salt, then warm through before serving.

Notes

A little grated parmesan stirred in makes it extra savory.

8) Miso Soup with Tofu and Seaweed

a bowl of miso soup in a wide horizontal shot, golden broth with cubes of tofu, dark seaweed, and green onion, in a ceramic bowl on a bamboo mat, soft natural light, shallow depth of field, landscape orientation

It will be ready faster than you can get takeout and it's light and savory!

a bowl of miso soup in a wide horizontal shot, golden broth with cubes of tofu, dark seaweed, and green onion, in a ceramic bowl on a bamboo mat, soft natural light, shallow depth of field, landscape orientation

Miso Soup with Tofu and Seaweed

Experience the gentle texture and savory taste of seaweed and tofu in this traditional Japanese broth.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups water
  • 3 tbsp white miso paste
  • 1 tsp dashi granules
  • 7 oz silken tofu cubed
  • 2 tbsp dried wakame seaweed
  • 2 stalks green onion sliced

Method
 

  1. Bring the water to a gentle simmer and stir in the dashi granules.
  2. Soak the wakame in a little water for 5 minutes, then drain.
  3. Whisk the miso paste with a ladle of the hot broth until smooth, then stir it back in.
  4. Add the tofu and wakame and heat gently without boiling.
  5. Top with sliced green onion just before serving.

Notes

Never boil after adding the miso or it loses its delicate flavor.

9) Sweet Potato Coconut Enchantment

a bowl of creamy orange sweet potato coconut soup in a wide horizontal shot, garnished with a coconut milk swirl and cilantro, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Creamy and lightly sweet, you'll want to wear this one like a sweater!

a bowl of creamy orange sweet potato coconut soup in a wide horizontal shot, garnished with a coconut milk swirl and cilantro, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Sweet Potato Coconut Enchantment

A smooth blended soup with sweet potato and coconut along with a touch of warm spice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs sweet potatoes peeled and cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tsp ground ginger
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion, garlic, and ginger until soft.
  2. Add the sweet potatoes and broth, then bring to a boil.
  3. Simmer for 20 minutes until the sweet potatoes are tender.
  4. Blend until smooth.
  5. Stir in the coconut milk and salt, then warm through before serving.

Notes

A squeeze of lime balances the sweetness beautifully.

10) Ribollita with Kale

a bowl of rustic ribollita soup in a wide horizontal shot, thick with beans, kale, and bread, drizzled with olive oil in an earthenware bowl on a wooden table, warm natural light, shallow depth of field, landscape orientation

A traditional Tuscan soup uses stale bread and common vegetables and transforms them into something magical.

a bowl of rustic ribollita soup in a wide horizontal shot, thick with beans, kale, and bread, drizzled with olive oil in an earthenware bowl on a wooden table, warm natural light, shallow depth of field, landscape orientation

Ribollita with Kale

Thick and hearty Tuscan soup is made with vegetables and beans and is thickened with kale and bread.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 can cannellini beans drained
  • 1 bunch kale chopped
  • 1 medium onion diced
  • 2 stalks carrot diced
  • 2 stalks celery diced
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 2 cups day-old bread cubed

Method
 

  1. Cook the onion, carrot, and celery in olive oil until softened.
  2. Add the tomatoes, beans, and broth, then bring to a simmer.
  3. Stir in the kale and cook for 20 minutes until tender.
  4. Add the cubed bread and simmer another 10 minutes until it breaks down and thickens the soup.
  5. Season with salt and pepper and serve with a drizzle of olive oil.

Notes

Even better the next day once the flavors settle.

11) Mushroom Barley Comfort

a bowl of mushroom barley soup in a wide horizontal shot, deep brown broth with sliced mushrooms and barley, garnished with thyme on a dark wooden table, moody natural light, shallow depth of field, landscape orientation

Earthy and chewy. It feels like having a warm blanket.

a bowl of mushroom barley soup in a wide horizontal shot, deep brown broth with sliced mushrooms and barley, garnished with thyme on a dark wooden table, moody natural light, shallow depth of field, landscape orientation

Mushroom Barley Comfort

A thick, delicious soup with various types of mushrooms and chewy pearl barley.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb cremini mushrooms sliced
  • 1 cup pearl barley
  • 1 medium onion diced
  • 2 stalks carrot diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp thyme

Method
 

  1. Heat the olive oil and cook the mushrooms until browned.
  2. Add the onion, carrot, and garlic and cook until soft.
  3. Stir in the barley, thyme, and broth.
  4. Bring to a boil, then simmer for 35 minutes until the barley is tender.
  5. Season with salt and pepper before serving.

Notes

Brown the mushrooms well for the deepest flavor.

12) Roasted Red Pepper Puree

a bowl of smooth roasted red pepper soup in a wide horizontal shot, deep red with a cream swirl and a few croutons, on a slate surface, warm natural light, shallow depth of field, landscape orientation

This has subtle smokiness and sweetness, and a velvety texture, making it taste more high end than it actually is.

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a bowl of smooth roasted red pepper soup in a wide horizontal shot, deep red with a cream swirl and a few croutons, on a slate surface, warm natural light, shallow depth of field, landscape orientation

Roasted Red Pepper Puree

A silky, smoky soup of roasted red peppers pureed with a hint of cream.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large red bell peppers roasted and peeled
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1/3 cup heavy cream
  • 1 tsp smoked paprika
  • 2 tbsp olive oil

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Add the roasted peppers, smoked paprika, and broth.
  3. Simmer for 15 minutes to meld the flavors.
  4. Blend until completely smooth.
  5. Stir in the cream and warm through before serving.

Notes

Jarred roasted peppers work great if you're short on time.

13) Spicy Black Bean and Corn Soup

a bowl of spicy black bean and corn soup in a wide horizontal shot, dark and chunky with bright corn, topped with avocado and cilantro, on a colorful table, warm natural light, shallow depth of field, landscape orientation

It has a hint of smoke and a kick of spice. It is also filling enough to qualify as dinner.

a bowl of spicy black bean and corn soup in a wide horizontal shot, dark and chunky with bright corn, topped with avocado and cilantro, on a colorful table, warm natural light, shallow depth of field, landscape orientation

Spicy Black Bean and Corn Soup

A black bean and sweet corn soup with some extra chili to make it spicy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans drained
  • 1.5 cups corn kernels
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp cumin

Method
 

  1. Cook the onion and garlic in olive oil until soft.
  2. Stir in the chili powder and cumin until fragrant.
  3. Add the beans, corn, tomatoes, and broth.
  4. Simmer for 20 minutes to bring it all together.
  5. Mash some of the beans to thicken, then season with salt before serving.

Notes

Top with avocado and a squeeze of lime to cool the heat.

14) Chilled Cucumber Dill Fusion

a bowl of chilled cucumber dill soup in a wide horizontal shot, pale green and creamy with fresh dill and cucumber slices, on a bright table with ice nearby, cool natural light, shallow depth of field, landscape orientation

Chilled and no cooking involved, this is summer relief in a dish.

a bowl of chilled cucumber dill soup in a wide horizontal shot, pale green and creamy with fresh dill and cucumber slices, on a bright table with ice nearby, cool natural light, shallow depth of field, landscape orientation

Chilled Cucumber Dill Fusion

Chilled soup with cucumbers, yogurt, and fresh dill.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 large cucumbers peeled and chopped
  • 1 cup plain yogurt
  • 2 cloves garlic minced
  • 3 tbsp fresh dill chopped
  • 2 tbsp lemon juice
  • 1/2 cup cold water
  • 1 tsp salt

Method
 

  1. Add the cucumbers, yogurt, garlic, dill, lemon juice, and water to a blender.
  2. Blend until smooth.
  3. Season with salt and adjust the consistency with more water if needed.
  4. Chill for at least 1 hour until very cold.
  5. Serve garnished with extra dill and a drizzle of olive oil.

Notes

Make it ahead so it has plenty of time to chill.

15) Lemony Chickpea Stew

a bowl of lemony chickpea stew in a wide horizontal shot, golden broth with chickpeas and greens, garnished with lemon slices, on a rustic wooden table, bright natural light, shallow depth of field, landscape orientation

This soup is bright and lemony, and it's great at converting soup skeptics.

a bowl of lemony chickpea stew in a wide horizontal shot, golden broth with chickpeas and greens, garnished with lemon slices, on a rustic wooden table, bright natural light, shallow depth of field, landscape orientation

Lemony Chickpea Stew

A bright and hearty stew features chickpeas and greens, complemented by plenty of lemon.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas drained
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 3 cups baby spinach
  • 3 tbsp lemon juice
  • 1 tsp cumin
  • 2 tbsp olive oil

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Stir in the cumin, then add the chickpeas and broth.
  3. Simmer for 20 minutes, mashing some chickpeas to thicken.
  4. Stir in the spinach and cook until wilted.
  5. Finish with lemon juice and season with salt before serving.

Notes

Don't skip the lemon, it's what makes this one sing.

16) Spaghetti Squash Minestrone

a bowl of spaghetti squash minestrone in a wide horizontal shot, tomato broth full of beans, vegetables, and squash strands, topped with parmesan on a wooden table, warm natural light, shallow depth of field, landscape orientation

All the comforts of a minestrone soup with noodles made from spaghetti squash!

a bowl of spaghetti squash minestrone in a wide horizontal shot, tomato broth full of beans, vegetables, and squash strands, topped with parmesan on a wooden table, warm natural light, shallow depth of field, landscape orientation

Spaghetti Squash Minestrone

An Italian style soup with plenty of vegetables, beans, tomatoes, and succulent spaghetti squash.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked spaghetti squash
  • 1 can kidney beans drained
  • 1 medium onion diced
  • 2 stalks carrot diced
  • 2 stalks celery diced
  • 1 can diced tomatoes 28 oz
  • 6 cups vegetable broth
  • 1 tsp Italian seasoning

Method
 

  1. Cook the onion, carrot, and celery in olive oil until soft.
  2. Add the tomatoes, beans, broth, and Italian seasoning.
  3. Simmer for 20 minutes to meld the flavors.
  4. Stir in the cooked spaghetti squash and warm through.
  5. Season with salt and pepper and serve with parmesan.

Notes

Roast the squash ahead so this comes together fast.

17) Green Pea Mint Wonder

a bowl of vibrant green pea and mint soup in a wide horizontal shot, bright green and smooth with a swirl of cream and mint leaves, on a light table, fresh natural light, shallow depth of field, landscape orientation

In a sweet and fresh bowl of spring, the loveliest shade of green awaits!

a bowl of vibrant green pea and mint soup in a wide horizontal shot, bright green and smooth with a swirl of cream and mint leaves, on a light table, fresh natural light, shallow depth of field, landscape orientation

Green Pea Mint Wonder

Fresh mint and sweet green peas, bright and smooth soup.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups green peas fresh or frozen
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/4 cup fresh mint
  • 2 tbsp butter
  • 1 tsp salt

Method
 

  1. Melt the butter and cook the onion and garlic until soft.
  2. Add the peas and broth, then bring to a simmer.
  3. Cook for 8 minutes until the peas are bright and tender.
  4. Add the mint and blend until smooth.
  5. Season with salt and serve warm or chilled.

Notes

Don't overcook the peas if you want that vivid green color.

18) Kale and Cannellini Bean Mix

a bowl of kale and white bean soup in a wide horizontal shot, brothy with creamy beans and dark green kale, on a rustic wooden table with crusty bread, warm natural light, shallow depth of field, landscape orientation

It is simple and rustic, and just what you need to feel virtuous.

a bowl of kale and white bean soup in a wide horizontal shot, brothy with creamy beans and dark green kale, on a rustic wooden table with crusty bread, warm natural light, shallow depth of field, landscape orientation

Kale and Cannellini Bean Mix

A delicious soup made with creamy white beans and soft kale.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans cannellini beans drained
  • 1 bunch kale chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Stir in the rosemary, then add the beans and broth.
  3. Simmer for 15 minutes, mashing some beans to thicken.
  4. Add the kale and cook until tender, about 10 minutes.
  5. Season with salt and finish with a drizzle of olive oil.

Notes

A parmesan rind simmered in the broth adds amazing depth.

19) Asparagus Lemon Fantasy

a bowl of smooth green asparagus soup in a wide horizontal shot, garnished with asparagus tips and a lemon twist, on a bright elegant table, fresh natural light, shallow depth of field, landscape orientation

Springy, elegant, and bright with lemon, it’s just perfect for a fancy little lunch!

a bowl of smooth green asparagus soup in a wide horizontal shot, garnished with asparagus tips and a lemon twist, on a bright elegant table, fresh natural light, shallow depth of field, landscape orientation

Asparagus Lemon Fantasy

A smooth blended asparagus soup enhanced with fresh lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 bunches asparagus trimmed and chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 tbsp lemon juice
  • 1/4 cup heavy cream
  • 2 tbsp olive oil

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Add the asparagus and broth, then bring to a simmer.
  3. Cook for 12 minutes until the asparagus is tender.
  4. Blend until smooth, then stir in the lemon juice and cream.
  5. Season with salt and warm through before serving.

Notes

Save a few asparagus tips to garnish each bowl.

20) Garlic Spinach Broth

a bowl of clear garlic spinach broth in a wide horizontal shot, golden broth with wilted spinach and slices of garlic, in a simple white bowl on a wooden table, soft natural light, shallow depth of field, landscape orientation

Garlic soup is light and is my go to soup to fight off a cold.

a bowl of clear garlic spinach broth in a wide horizontal shot, golden broth with wilted spinach and slices of garlic, in a simple white bowl on a wooden table, soft natural light, shallow depth of field, landscape orientation

Garlic Spinach Broth

A gentle garlic broth filled with soft spinach.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 cloves garlic sliced
  • 5 cups vegetable broth
  • 4 cups fresh spinach
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the olive oil and gently cook the sliced garlic until golden and fragrant.
  2. Pour in the broth and bring to a simmer.
  3. Simmer for 10 minutes to infuse the garlic flavor.
  4. Stir in the spinach and cook until just wilted.
  5. Finish with lemon juice, salt, and pepper before serving.

Notes

Crack an egg into the simmering broth for a heartier bowl.

21) Pumpkin Sage Charm

a bowl of creamy pumpkin sage soup in a wide horizontal shot, deep orange with a cream swirl and crispy sage leaves, on a rustic autumn table, warm natural light, shallow depth of field, landscape orientation

Velvety pumpkin and sage? Fall in a soup pot!

a bowl of creamy pumpkin sage soup in a wide horizontal shot, deep orange with a cream swirl and crispy sage leaves, on a rustic autumn table, warm natural light, shallow depth of field, landscape orientation

Pumpkin Sage Charm

Creamy pumpkin soup with fried sage.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 can pumpkin puree 29 oz
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 8 leaves fresh sage
  • 3 tbsp butter
  • 1 tsp salt

Method
 

  1. Melt the butter and fry the sage leaves until crisp, then set aside.
  2. Cook the onion and garlic in the same pot until soft.
  3. Add the pumpkin and broth, then simmer for 15 minutes.
  4. Blend until smooth and stir in the cream and salt.
  5. Top each bowl with the crispy sage leaves before serving.

Notes

The crispy fried sage on top is the whole personality of this soup.

22) Celery Root and Apple Combo

a bowl of creamy celery root and apple soup in a wide horizontal shot, pale and smooth with a drizzle of cream and a few apple slices, on a light wooden table, soft natural light, shallow depth of field, landscape orientation

A surprising combination that is sweet, nutty, and super addictive!

a bowl of creamy celery root and apple soup in a wide horizontal shot, pale and smooth with a drizzle of cream and a few apple slices, on a light wooden table, soft natural light, shallow depth of field, landscape orientation

Celery Root and Apple Combo

A smooth and subtly sweet soup with earthy flavors from the celery root combined with the freshness of apple.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large celery root peeled and cubed
  • 2 medium apples peeled and chopped
  • 1 medium onion diced
  • 4 cups vegetable broth
  • 1/3 cup heavy cream
  • 2 tbsp butter
  • 1 tsp salt

Method
 

  1. Melt the butter and cook the onion until soft.
  2. Add the celery root, apples, and broth.
  3. Simmer for 20 minutes until the celery root is very tender.
  4. Blend until completely smooth.
  5. Stir in the cream and salt, then warm through before serving.

Notes

Use a tart apple to balance the earthy celery root.

23) Snow Pea and White Bean Harmony

a bowl of snow pea and white bean soup in a wide horizontal shot, clear broth with bright green snow peas and creamy beans, on a fresh wooden table, bright natural light, shallow depth of field, landscape orientation

Each spoonful contains sweet snow peas and creamy beans that add lightness yet satisfaction to the meal.

a bowl of snow pea and white bean soup in a wide horizontal shot, clear broth with bright green snow peas and creamy beans, on a fresh wooden table, bright natural light, shallow depth of field, landscape orientation

Snow Pea and White Bean Harmony

A bright, soupy and brothy concoction that pairs refreshing green snow peas with luscious, creamy white beans.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups snow peas trimmed
  • 1 can white beans drained
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Stir in the thyme, then add the beans and broth.
  3. Simmer for 15 minutes to develop the flavor.
  4. Add the snow peas and cook just 4 minutes until bright and crisp-tender.
  5. Season with salt and serve right away.

Notes

Add the snow peas at the very end so they stay crisp and green.

24) Beetroot and Orange Medley

a bowl of vibrant ruby-red beet and orange soup in a wide horizontal shot, with a swirl of yogurt and orange zest, on a bright modern table, natural light, shallow depth of field, landscape orientation

Jewel-toned and sweet and citrusy, this soup is truly a showstopper!

a bowl of vibrant ruby-red beet and orange soup in a wide horizontal shot, with a swirl of yogurt and orange zest, on a bright modern table, natural light, shallow depth of field, landscape orientation

Beetroot and Orange Medley

Beet soup with fresh orange is bursting with color and flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium beets peeled and cubed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 cup orange juice
  • 1 tbsp orange zest
  • 2 tbsp olive oil
  • 1 tsp salt

Method
 

  1. Heat the olive oil and cook the onion and garlic until soft.
  2. Add the beets and broth, then bring to a boil.
  3. Simmer for 25 minutes until the beets are very tender.
  4. Blend until smooth.
  5. Stir in the orange juice, zest, and salt, then warm through before serving.

Notes

A dollop of yogurt on top looks gorgeous against the red.

25) Potato Leek Foundation

a bowl of creamy potato leek soup in a wide horizontal shot, pale and velvety with a swirl of cream and snipped chives, on a cozy wooden table, soft natural light, shallow depth of field, landscape orientation

The classic and trustworthy soup recipe that every kitchen should have memorized.

a bowl of creamy potato leek soup in a wide horizontal shot, pale and velvety with a swirl of cream and snipped chives, on a cozy wooden table, soft natural light, shallow depth of field, landscape orientation

Potato Leek Foundation

A nice and warm blended soup made with potatoes and sweet leeks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon gold potatoes cubed
  • 3 large leeks white parts sliced
  • 3 tbsp butter
  • 5 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/4 tsp white pepper

Method
 

  1. Melt the butter and cook the sliced leeks until soft, about 8 minutes.
  2. Add the potatoes and broth, then bring to a boil.
  3. Simmer for 20 minutes until the potatoes are very tender.
  4. Blend until smooth.
  5. Stir in the cream, salt, and white pepper, then warm through before serving.

Notes

Rinse the sliced leeks well to wash out any hidden grit.
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