Soups are one of the best ways to eat healthy and delicious! Here are our best easy soup recipes that the whole family will love.
When people ask Alex and me where to start for eating healthy, we typically reply, “soup!” Why? There are multiple benefits to cooking up a big pot of soup. Here’s a collection of our best healthy soup recipes, but first: what’s so great about soups?
- Soups make it easy to eat lots of vegetables at once. You can eat a vegetarian meal without eating any real nutritious vegetables: for example: grilled cheese! And we admit, sometimes when we look at a refrigerator of raw veggies, we feel uninspired. Soups make eating a variety of vegetables at once easy and delicious.
- Soup recipes make meal planning a breeze. In the winter months, our meal plans start to look something like this: Soup and bread. Soup and salad. Soup and corn muffins. Soups work for a weeknight, a special dinner with company, or made ahead for lunches.
- Soups are cozy and comforting. No explanation needed here: there’s nothing more hygge (read: extremely cozy) than a steaming bowl of soup. Just add a fuzzy blanket and a candle.
Over the years we’ve made hundreds of healthy soup recipes, but here are a few of the best soup recipes that stand out here on A Couple Cooks. And, they’re healthy and easy soup recipes too!
This Moroccan spiced cauliflower soup is show stopping and vibrant, full of delicious vegetables and cozy spices! Think cumin, coriander, ginger, turmeric and cinnamon: a big bowl is positively restorative! Here the cauliflower is roasted until lightly charred, then pureed with those Moroccan spices into a silky puree. For the garnish: a bit of the roasted cauliflower, green onion and a drizzle of olive oil. This vegan soup is pretty simple to put together, full of nutrients, and gluten-free.
Tip: For this cauliflower soup recipe, it’s helpful to have an immersion blender because it lets you puree the soup right in the pot where the soup was cooked! (If you don’t have one, you can pour the hot soup into a standard blender.)
This healthy soup recipe is a popular one from our cookbook, Pretty Simple Cooking! And you’ll be amazed by how much flavor is achieved in just over 30 minutes. The secret here is adobo sauce from a can of chipotle chilis: it brings in a smoky flavor without adding too much heat! Adobo is sauce one of our tips for adding big flavor to vegetarian dishes. Topped with homemade crunchy tortilla strips, you won’t be able to stop eating it. It’s such a crowd pleaser that we’ve reprinted the book recipe right here on our blog! And, you can watch this video of us making it.
This dreamy, creamy red lentil soup is an easy vegetarian dinner recipe that’s ready in under an hour. Red lentils are packed with nutrients and can cure any case of the fall or winter blues! While cooking red lentils takes away their beautiful bright pink color, this red lentil soup results in a complex and delicious flavor. And what really amps it up is the garnish – don’t skimp on this one! The combination of crunchy toasted almonds, fresh cilantro, and a squeeze of tangy lemon makes this soup next level.
Tip: If you have time, soak the lentils in a bowl of water overnight before you make this recipe. Soaking the lentils cuts down the cooking time and means you have less hands-on time to worry about when making this soup!
Chili is an age old soup recipe that’s super (soup-er?) satisfying. This classic vegetarian chili recipe is one of our fan favorites. Think you can’t eat chili without meat? This chili recipe will convince you otherwise. A few of our secrets: we’ve added bulgur wheat to mimic the texture of meat, and added canned green chilis and a whole ton of chili powder. Topped with cheese and sour cream, this one is over the top delicious and a total crowd pleaser.
Sweet potato soup? The soup recipe is full of unexpected flavor! The magic ingredient is peanut butter, which makes for a rich creamy base along with spices like cumin and turmeric. Handfuls of spinach bring in a nutritional punch, and it’s garnished with harissa: a North African chili paste! You can find mild harissa in most grocery stores: mild harissa adds a lot of flavor without any heat. Add a handful of crushed peanuts for a garnish and you’re in business.
This tomato artichoke lentil stew recipe is one of our old favorites that Alex created on a whim. When he explained the recipe concept I wasn’t on board: until I tasted the tangy, delicious and hearty flavors he served up in the bowl! This soup recipe has gone on to become my family’s traditional Christmas Eve soup. If that doesn’t speak for this soup, I don’t know what will!
Twenty cloves of garlic in a soup? Yes, the hearty dose garlic in this soup recipe is what makes the broth incredibly restorative and tasty. And don’t worry, the garlic is cooked down so you won’t have garlic breath: we promise! This vegetarian soup recipe also features kale and mushrooms, making it ultra nutritious with the nutrient-dense dark leafy greens. When Alex first tasted this one, he said “Best soup ever.” Let’s see if you agree!
This soup recipe is one we created intentionally to embrace the cozy-ness of the colder months. Brussels sprouts are one of our favorite vegetables, but we’d never tried a Brussels sprouts soup. Here, we’ve shredded them and added them to a soup recipe with lots of veggies and farro, a whole grain that’s a bit like barley but cooks faster. The soup is flavored with shallot, garlic, ginger, soy sauce, and Worcestershire sauce, and a few handfuls of greens are thrown in at the end. Brussels sprouts soup might sound unexpected, but it’s perfect for boosting immunity and getting your cozy on.
Instead of a chunky tomato artichoke lentil stew like above, this one is pureed into a bright red smooth sauce that essentially tastes like pizza. It’s based on a recipe from one of our favorite local restaurants here in Indianapolis (Patachou), and is a favorite every time we make it. Homemade croutons and Parmesan cheese are a must for the garnish.
Have you ever cooked with sprouted lentils? Sprouting lentils makes them easier for your body to digest the nutrients. Sprouted lentils are sold dried in stores (we found ours for this one at Whole Foods), or you can also sprout lentils at home. This soup recipe uses sprouted lentils along with kale, tomato, onion and carrot to make an unexpectedly delicious, totally nutritious and super hearty stew. It’s lovely for dinner with crusty bread and leftovers are perfect for lunch.
And finally, the coziest soup of them all: this wild rice soup recipe! This soup is creamy and oh so comforting, featuring white beans, carrots, mushrooms and wild rice. And, it’s vegan and vegetarian! It’s naturally creamy using a secret ingredient (head over to the recipe to see). It makes for a filling and satisfying wild rice soup that rounds out our list of soup recipes. Bon appetit!
Looking for more vegetarian soups?
This website is full of vegetarian soups and vegan soups! Here are a few other vegetarian soups we’d recommend:
- Moroccan Chickpea & Sweet Potato Stew
- Creamy Coconut Curry Pantry Soup
- Simple Indian Spiced Soup with Tomato & Lime
Looking for more healthy recipes?
- Loaded Quinoa Tacos
- Quick Coconut Lentil Curry
- Chickpea Couscous Bowls with Tahini Sauce
- Farro Salad with Tart Cherries
- Vegetarian Stuffed Acorn Squash
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.