1. Lentil & Spinach Soup

Benefits: High in fiber, iron, and plant-based protein

Ingredients:

• 1 cup dry lentils (rinsed)
• 1 chopped onion
• 2 garlic cloves
• 4 cups vegetable broth
• 2 cups baby spinach
• 1 tsp cumin
• Salt & pepper

Instructions

• Sauté onion and garlic, add broth, lentils, and cumin. Simmer 25 minutes. Add spinach, cook 5 more minutes.

Hearty Chicken Vegetable Noodle Soup

Benefits: Immune-boosting, protein-rich, and packed with fiber and vitamins — great for cold days or when you need a wholesome reset.

Ingredients (Serves 4–6):

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium carrots, sliced
• 2 celery stalks, sliced
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 6 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken (breast or thigh)
• 1 1/2 cups egg noodles (or whole wheat pasta of choice)
• 1 handful fresh parsley, chopped
• Salt & black pepper to taste
• Optional: squeeze of lemon juice for brightness

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Instructions:

1. Sauté aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic, sauté 2–3 minutes until fragrant.
2. Cook the veggies: Add carrots, celery, thyme, and oregano. Sauté for 5–6 minutes, stirring occasionally.
3. Add broth: Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10–12 minutes, until veggies begin to soften.
4. Add chicken & noodles: Stir in shredded chicken and egg noodles. Simmer for 8–10 minutes (or until noodles are tender). Add peas or green beans in the last 3–5 minutes.
5. Finish & serve: Season with salt and pepper to taste. Stir in fresh parsley and a squeeze of lemon juice if desired.
6. Serve hot with a slice of whole-grain bread or a side salad for a complete meal.

Miso Soup with Tofu, Seaweed & Veggies

Benefits: Rich in probiotics, minerals, and plant-based protein — gut-friendly and deeply nourishing.

Ingredients (Serves 2–3):

• 3 cups filtered water
• 2 tbsp white or yellow miso paste
• 1/2 block firm tofu, cubed
• 1 tbsp dried wakame seaweed
• 1/2 cup shiitake mushrooms (fresh or dried)
• 1/2 cup chopped bok choy or spinach
• 1 green onion, sliced
• 1 tsp toasted sesame oil
• 1/2 tsp grated fresh ginger
• Optional: a splash of tamari or low-sodium soy sauce

Instructions:

1. Rehydrate seaweed & mushrooms: If using dried mushrooms, soak in warm water for 10 mins. Also, soak wakame in a small bowl of water for 5 mins, then drain and chop if needed.
2. Prepare broth: In a pot, bring 3 cups of water to a simmer. Add grated ginger and tofu. Simmer gently for 3–4 minutes.
3. Add veggies: Add mushrooms, bok choy/spinach, and rehydrated wakame. Simmer another 3–5 minutes.
4. Add miso (don’t boil): Remove a ladle of the hot broth and whisk miso paste into it in a small bowl. Stir the mixture back into the soup. Keep heat low — do not boil once miso is added, to preserve the probiotics.
5. Season & serve: Add sesame oil, green onions, and tamari if desired. Serve warm.

Creamy Tomato Basil Soup (Dairy-Free Option Included)

Benefits: Packed with antioxidants (lycopene), anti-inflammatory herbs, and a creamy texture without the heaviness.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 large carrot, chopped (adds natural sweetness)
• 1 can (28 oz) crushed tomatoes or 5 fresh ripe tomatoes, chopped
• 2 cups low-sodium vegetable broth
• 1/4 cup fresh basil leaves (plus more for garnish)
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp chili flakes (optional)
• 1/2 cup canned light coconut milk or unsweetened plant milk (or 1/4 cup plain Greek yogurt for non-vegan option)
• Salt & pepper to taste

Instructions:

1. Sauté base veggies: Heat olive oil in a pot over medium heat. Add onion, carrot, and garlic. Cook 5–6 minutes until softened.
2. Add tomatoes & broth: Stir in crushed tomatoes, broth, oregano, paprika, and chili flakes. Bring to a simmer, cover, and cook for 15–20 minutes until veggies are tender.
3. Blend until smooth: Use an immersion blender or transfer to a blender (carefully) and blend until smooth.
4. Add creaminess: Return to pot, stir in coconut milk or Greek yogurt. Simmer for 5 more minutes. Season with salt and pepper.
5. Add basil last: Stir in fresh basil just before serving for a bright finish.
6. Garnish & enjoy: Serve with a drizzle of olive oil, extra basil, or crunchy croutons if desired.

Healthy Broccoli and Cheese Soup

Benefits: High in fiber, calcium, Vitamin C, and protein (especially if you use Greek yogurt or add beans).

Ingredients:

• 1 tbsp olive oil or butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups broccoli florets (fresh or frozen)
• 1 medium carrot, shredded
• 2 cups low-sodium vegetable or chicken broth
• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 1/2 tsp Dijon mustard (optional for a cheesy flavor kick)
• 1/2 tsp paprika or turmeric (optional for color)
• Salt & pepper, to taste
• 1 cup sharp cheddar cheese, shredded
• Optional: 1/4 cup plain Greek yogurt (for creaminess)
• Optional: 1/2 cup cannellini beans (blended in for extra protein/fiber)

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft, about 3–4 minutes.
2. Add broccoli, carrots, and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes, until broccoli is tender.
3. Use an immersion blender to blend the soup slightly (leave some chunks for texture), or blend half in a blender and return to pot.
4. Stir in milk, mustard, paprika, and cheese. Simmer on low until cheese melts and everything is well combined.
5. If using, stir in Greek yogurt or blended beans for extra creaminess.
6. Season with salt and pepper to taste. Serve warm!

Certified International Reactive Glaze Soup Crocks (Set of 6)

These recipes are fun and delicious! I hope you try and enjoy! I am an affiliate marketer who uses affiliate links. Any support you give is appreciated. As always, feel free to comment!