18 Delicious and Easy Recipe to Try Today

1. Minestrone Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 cup whole wheat pasta (small shapes like elbows or shells)
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) white beans, drained and rinsed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they become fragrant.
2. Add the carrots, celery, zucchini, and green beans to the pot. Sauté for 5-7 minutes or until the vegetables start to soften.
3. Pour in the diced tomatoes and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 10 minutes.
4. Add the whole wheat pasta and continue to simmer for another 10 minutes or until the pasta is al dente.
5. Stir in the kidney beans, white beans, dried basil, dried oregano, salt, and pepper. Simmer for an additional 5 minutes.
6. Taste the soup and adjust the seasonings if needed.
7. Serve hot, garnished with grated Parmesan cheese if desired.

2. Lentil Soup Recipe

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 6 cups low-sodium vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat some olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until they begin to soften.
2. Stir in the minced garlic, cumin, coriander, and paprika. Cook for another 1-2 minutes, until the spices are fragrant.
3. Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
4. Season the soup with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

3. Butternut Squash Soup Recipe

Ingredients

• 1 medium-sized butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 apple, peeled, cored, and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup low-fat Greek yogurt (optional for garnish)

Instructions

1. In a large pot, sauté the chopped onion and garlic in a little olive oil until softened.
2. Add the diced butternut squash and apple to the pot. Sauté for another 5-7 minutes.
3. Pour in the vegetable broth and add the nutmeg and cinnamon. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. You can also use a regular blender, but be careful when blending hot liquids.
5. Season the soup with salt and pepper to taste.
6. Serve hot, with a dollop of low-fat Greek yogurt for added creaminess, if desired.

4. Chicken and Vegetable Soup Recipe

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 cup broccoli florets
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
2. Add the chicken pieces and cook until they are no longer pink.
3. Stir in the carrots and celery and cook for another 5 minutes.
4. Pour in the chicken broth and bring the soup to a boil.
5. Add the broccoli and green beans, then reduce the heat to a simmer. Cook for about 10-15 minutes or until the vegetables are tender.
6. Season the soup with thyme, salt, and pepper.
7. Serve hot, garnished with fresh parsley.

5. Mushroom Barley Soup Recipe

Ingredients

• 1 cup pearl barley
• 1 lb mushrooms, sliced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh dill for garnish

Instructions

1. In a large pot, sauté the chopped onion and garlic in a little olive oil until softened.
2. Add the sliced mushrooms, carrots, and celery. Cook for about 5 minutes.
3. Stir in the pearl barley and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 45-50 minutes or until the barley is tender.
4. Season the soup with dried thyme, salt, and pepper.
5. Serve hot, garnished with fresh dill.

6. Thai Coconut Chicken Soup Recipe (Tom Kha Gai)

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 cans (13.5 oz each) coconut milk
• 2 cups low-sodium chicken broth
• 2 stalks lemongrass, smashed and cut into pieces
• 4-5 slices galangal or ginger
• 3-4 kaffir lime leaves, torn
• 2-3 red bird’s eye chilies, crushed (adjust to your spice preference)
• 1 cup mushrooms, sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• Fresh cilantro leaves for garnish

Instructions

1. In a large pot, combine the coconut milk, chicken broth, lemongrass, galangal, kaffir lime leaves, and red chilies. Bring to a simmer over medium heat.
2. Add the chicken pieces and mushrooms to the pot. Cook until the chicken is no longer pink and the mushrooms are tender, about 5-7 minutes.
3. Remove the lemongrass, galangal, kaffir lime leaves, and chilies.
4. Stir in fish sauce and lime juice. Adjust the seasonings to taste.
5. Serve hot, garnished with fresh cilantro leaves.

4. Gazpacho Soup Recipe

Ingredients

• 6 ripe tomatoes, chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 3 cups tomato juice
• 1/4 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for added heat)
• Fresh basil or cilantro leaves for garnish

Instructions

1. In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.
2. Use a blender or food processor to blend half of the mixture until it’s smooth. Return the pureed mixture to the bowl with the chopped vegetables.
3. Stir in the tomato juice, red wine vinegar, and extra-virgin olive oil.
4. Season the gazpacho with salt, black pepper, and cayenne pepper (if desired). Mix well.
5. Refrigerate the gazpacho for at least 2 hours, allowing the flavors to meld and the soup to chill.
6. Before serving, taste and adjust the seasonings if needed.
7. Serve the gazpacho cold, garnished with fresh basil or cilantro leaves for a burst of flavor.

8. Sweet Potato and Black Bean Soup Recipe

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Plain Greek yogurt or lime wedges for serving (optional)

Instructions

1. In a large pot, sauté the chopped onion and garlic in a little olive oil until softened.
2. Add the diced sweet potatoes and sauté for about 5 minutes.
3. Stir in the ground cumin, chili powder, and paprika. Cook for an additional 2-3 minutes until the spices are fragrant.
4. Add the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 20-25 minutes, or until the sweet potatoes are tender.
5. Season the soup with salt and pepper to taste.
6. Use an immersion blender to partially puree the soup, leaving some chunks for texture. If you don’t have an immersion blender, transfer a portion of the soup to a blender and puree, then return it to the pot.
7. Serve hot, garnished with fresh cilantro leaves. You can also add a dollop of plain Greek yogurt or a squeeze of lime for extra flavor.

9. Tomato Basil Soup Recipe

Ingredients

• 6 ripe tomatoes, diced
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves, chopped
• 4 cups vegetable or chicken broth
• Salt and pepper to taste
• 1/2 cup heavy cream (optional, for a creamier soup)
• Grated Parmesan cheese (for garnish)
• Fresh basil leaves (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent.
2. Add the diced tomatoes and chopped basil to the pot. Cook for another 5-7 minutes, or until the tomatoes start to soften.
3. Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes.
4. Using an immersion blender, puree the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.
5. If you prefer a creamy tomato basil soup, stir in the heavy cream at this stage. Heat the soup, but do not let it come to a boil.
6. Season the soup with salt and pepper to taste. Adjust the seasoning to your liking.
7. Serve the tomato basil soup hot. Garnish each bowl with grated Parmesan cheese and a few fresh basil leaves.

10. Potato Leek Soup Recipe

Ingredients

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup low-fat milk or unsweetened almond milk
• 2 tablespoons olive oil
• 1 bay leaf
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks and sauté until they become soft, about 5-7 minutes.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the diced potatoes and vegetable broth. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender.
4. Remove the bay leaf from the pot.
5. Use an immersion blender to puree the soup until it’s smooth. Alternatively, transfer the soup to a blender and blend until smooth (be cautious when blending hot liquids).
6. Stir in the milk and heat the soup over low heat without boiling, just until it’s warmed through.
7. Season the soup with salt and pepper to taste.
8. Serve hot, garnished with fresh chives or parsley.

11. Green Pea and Mint Soup Recipe

Ingredients

• 2 cups frozen green peas
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• Greek yogurt or crème fraîche for garnish (optional)

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
2. Add the frozen green peas to the saucepan and cook for a few minutes until they start to thaw.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 10-15 minutes or until the peas are tender.
4. Stir in the fresh mint leaves and cook for an additional 1-2 minutes.
5. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup to a blender (in batches if necessary) and blend until smooth. Be cautious when blending hot liquids.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with a dollop of Greek yogurt or crème fraîche if desired.

12. Spicy Tomato and Lentil Soup Recipe

Ingredients

• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 6 cups low-sodium vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a large pot, sauté the chopped onion and garlic in a bit of olive oil until they become translucent.
2. Add the carrot and celery to the pot and sauté for about 5 minutes.
3. Stir in the smoked paprika and red pepper flakes. Cook for an additional 2-3 minutes until the spices are fragrant.
4. Add the red lentils, diced tomatoes, and vegetable broth to the pot. Bring the soup to a boil.
5. Reduce the heat to a simmer and cover the pot. Cook for about 20-25 minutes or until the lentils are tender.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

13. Thai Coconut and Red Curry Soup Recipe

Ingredients

• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups low-sodium vegetable broth
• 1 lb boneless, skinless chicken breast or tofu (for a vegetarian option), cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 cup sliced mushrooms
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon fish sauce or soy sauce for the vegetarian option
• 1 tablespoon brown sugar or coconut sugar
• Juice of 1 lime
• Fresh cilantro leaves and sliced red chili for garnish (optional)

Instructions

1. In a large pot, heat the red curry paste over medium heat for 1-2 minutes to release its flavor.
2. Pour in the coconut milk and vegetable broth. Stir until well combined and bring to a gentle boil.
3. Add the chicken or tofu, red bell pepper, zucchini, carrot, mushrooms, garlic, and ginger. Simmer for 10-15 minutes, or until the chicken is cooked through or the tofu is heated.
4. Stir in the fish sauce (or soy sauce), sugar, and lime juice. Adjust the seasonings to your taste.
5. Serve hot, garnished with fresh cilantro leaves and sliced red chili if you want to add some extra spice and color.

14. Moroccan Chickpea and Lentil Soup Recipe

Ingredients

• 1 cup red lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving (optional)

Instructions

1. In a large pot, sauté the chopped onion and garlic in a little olive oil until softened.
2. Add the diced carrot and bell pepper and sauté for about 5 minutes.
3. Stir in the ground cumin, ground coriander, and ground cinnamon. Cook for an additional 2-3 minutes until the spices are fragrant.
4. Add the red lentils, chickpeas, diced tomatoes, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes or until the lentils are tender.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley and offer lemon wedges for a squeeze of fresh citrus flavor.

15. Greek Lemon Chicken Soup Recipe (Avgolemono Soup)

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup orzo or rice
• 6 cups low-sodium chicken broth
• 3 eggs
• Juice of 2 lemons
• Zest of 1 lemon
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• Salt and pepper to taste
• Fresh dill for garnish

Instructions

1. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until they start to soften.
2. Pour in the chicken broth and bring it to a boil.
3. Add the orzo (or rice) to the pot and cook until it’s al dente or according to package instructions.
4. Stir in the chicken pieces and simmer until they are cooked through, about 5-7 minutes.
5. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest.
6. Gradually temper the egg mixture by adding a ladleful of the hot soup broth while whisking continuously to avoid curdling. Slowly whisk the tempered egg mixture into the soup.
7. Season the soup with salt and pepper to taste.
8. Serve hot, garnished with fresh dill.

16. Spinach and White Bean Soup Recipe

Ingredients

• 1 can (15 oz) white beans, drained and rinsed
• 6 cups low-sodium vegetable broth
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until they start to soften.
2. Stir in the dried thyme and dried rosemary, and cook for an additional 2-3 minutes until the spices are fragrant.
3. Add the white beans and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 10 minutes.
4. Stir in the chopped spinach and simmer for another 5 minutes until the spinach wilts.
5. Season the soup with salt and pepper to taste.
6. Serve hot, optionally garnished with grated Parmesan cheese.

17. Broccoli and Cheddar Soup Recipe

Ingredients

• 1 lb fresh broccoli, cut into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup shredded low-fat cheddar cheese
• 1/2 cup plain Greek yogurt
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh chives for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent.
2. Add the broccoli florets to the pot and sauté for about 5 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 15-20 minutes or until the broccoli is tender.
4. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, transfer the soup to a blender and blend in batches.
5. Return the soup to the pot and stir in the shredded cheddar cheese and Greek yogurt. Stir until the cheese is melted and the soup is creamy.
6. Season the soup with dried thyme, salt, and pepper to taste.
7. Serve hot, garnished with chopped fresh chives if desired.

18. Black Bean Soup Recipe

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions

1. In a large pot, sauté the chopped onion and garlic in a bit of olive oil until they become translucent.
2. Add the red bell pepper, carrot, and celery to the pot and sauté for about 5 minutes.
3. Stir in the ground cumin, chili powder, and smoked paprika. Cook for an additional 2-3 minutes until the spices are fragrant.
4. Add one can of black beans and the vegetable broth to the pot. Bring the soup to a boil.
5. Use an immersion blender to partially puree the soup to your desired consistency. If you prefer a smoother soup, you can puree it completely.
6. Stir in the second can of black beans and simmer for another 10 minutes.
7. Season the soup with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro and lime wedges.

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