14 Fresh Vegetarian Soup Recipes for Meatless Meal Prep

Finding easy vegetarian meals for the week ahead can take some planning.

These soup recipes focus on simple ingredients and batch cooking so you can prep several portions at once.

Each one stays meatless and uses fresh vegetables for flavor without much extra work.

You can make them on a weekend and store them for quick lunches or dinners later.

Here are 14 options to add to your meal prep routine.

Helpful Tips Before You Start

These tips will help you prepare and store your vegetarian soups with ease.

Make Extra Broth

Simmer a big pot of vegetable broth at the start of the week. It forms the base for multiple recipes and saves time later.

Chop Vegetables Ahead

Cut onions, carrots, celery, and garlic in batches on the weekend. Store them in the fridge so you can start cooking right away.

Portion Before Freezing

Ladle finished soup into individual containers once it cools. This makes grab and go meals simple during the week.

Add Protein Early

Stir in beans, lentils, or chickpeas while the soup simmers. They hold up well in the fridge and keep each serving satisfying.

Reheat Gently

Warm soups over low heat and add a splash of water if needed. This keeps the texture fresh after storage.

Roasted Butternut Squash and Sage Soup

This soup brings together sweet roasted squash and earthy sage for a simple meal prep option. It works well for weekday lunches or light dinners when you want something warm and filling without much effort. The texture turns smooth after blending, with a savory depth from the herbs and roasted vegetables.

The flavors stay balanced and mild enough to pair with bread or a salad on the side. Roasting the squash first builds a richer taste that holds up well when reheated later in the week.

Roasted Butternut Squash and Sage Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Baking sheet
• Large pot
• Immersion blender or countertop blender

Ingredients

  

• 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
• 3 tablespoons olive oil, divided
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 8 fresh sage leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat the oven to 400°F. Toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Spread the cubes in a single layer and roast for 25 to 30 minutes until tender and lightly browned at the edges.
• While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until softened.
• Stir in the minced garlic and 6 sage leaves. Cook for 1 minute until fragrant.
• Add the roasted squash and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10 minutes.
• Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender.
• Taste and adjust salt or pepper if needed. Chop the remaining 2 sage leaves and stir them in just before serving.

Notes

Roast the squash until the edges caramelize slightly for the best flavor. If the soup thickens too much after storage, stir in a splash of extra broth when reheating. Leftovers keep in the fridge for up to 4 days and freeze well in single portions for quick meals.

Course: Soup
Cuisine: American
Equipment: Baking sheet, Large pot, Immersion blender or countertop blender

Spicy Thai Coconut Lentil Soup

This soup combines creamy coconut milk with red lentils and bold Thai curry flavors. It works well for batch cooking since it stores easily and reheats without losing much texture.

The dish has a thick consistency from the lentils and a spicy, slightly sweet taste from the curry paste and coconut. Lime and cilantro add freshness at the end.

Spicy Thai Coconut Lentil Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, diced
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic and ginger. Cook for one minute until fragrant.
• Add the Thai red curry paste and stir to coat the vegetables.
• Pour in the vegetable broth, then add the lentils and red bell pepper. Bring the mixture to a boil.
• Reduce the heat and simmer for about 20 minutes until the lentils are tender.
• Stir in the coconut milk and lime juice. Season with salt and pepper.
• Ladle into bowls and top with the chopped cilantro.

Notes

If the soup thickens too much after chilling, add a splash of broth or water when reheating. The flavors deepen overnight, so it makes an easy lunch option the next day. Skip the bell pepper if you want a smoother texture.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife

Hearty Minestrone with Seasonal Vegetables

This soup combines fresh vegetables, beans, and pasta in a light tomato broth for a filling meal that holds up well in the fridge. It suits meal prep because the flavors develop nicely after a day or two, making it easy to portion out lunches or quick dinners. The texture stays hearty with tender vegetables and soft pasta while the herbs keep each bite bright and savory.

It works especially well when you have a mix of market vegetables on hand and want something warming without much effort. The result tastes homey and balanced rather than heavy.

Hearty Minestrone with Seasonal Vegetables

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup diced butternut squash
• 1 (15-ounce) can diced tomatoes
• 5 cups vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• ¾ cup small pasta such as ditalini
• 2 cups chopped fresh spinach
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh basil leaves for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic, zucchini, and butternut squash. Cook for another 3 minutes.
• Add the diced tomatoes, vegetable broth, cannellini beans, pasta, oregano, salt, and pepper. Bring the mixture to a simmer.
• Cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the squash is cooked through.
• Turn off the heat and stir in the spinach until it wilts.
• Ladle the soup into bowls and top each serving with a few fresh basil leaves.

Notes

Chop the vegetables into similar sizes so they cook evenly and stay intact after reheating. If the soup thickens too much in the fridge, add a splash of broth or water when warming it on the stove. Leftovers keep for three days and taste even better the next day once the oregano has settled into the broth.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife, Wooden spoon

Creamy Mushroom and Thyme Soup

This soup combines earthy mushrooms with fresh thyme in a smooth, creamy broth. It works well for meal prep since it reheats without losing quality and provides a filling vegetarian option for lunches or dinners.

The flavor stays savory and herbal while the texture turns velvety after blending. It suits cooler weather or any time you want a simple bowl that feels comforting.

Creamy Mushroom and Thyme Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Immersion blender
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons fresh thyme leaves

Instructions

 

• Melt the butter in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
• Add the mushrooms to the pot and cook until they release their liquid and begin to brown.
• Pour in the vegetable broth along with the salt and black pepper. Bring the mixture to a simmer and cook for 15 minutes.
• Remove the pot from the heat and blend the soup until smooth using an immersion blender.
• Return the pot to low heat and stir in the heavy cream and fresh thyme leaves. Heat gently for a few minutes before serving.

Notes

Blend the soup thoroughly for the creamiest result, and add a splash of broth when reheating if it thickens in the fridge. Fresh thyme stirred in at the end keeps the herbal flavor bright, so avoid substituting dried thyme here.

Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Knife, Cutting board

Moroccan Chickpea Harira Soup

This soup brings together chickpeas and lentils in a spiced tomato broth. It works well for meal prep because the flavors deepen after a day in the fridge. The result is a thick, hearty bowl with warm spices and a bright finish from lemon and herbs.

It suits cool evenings or packed lunches when you want something filling without meat. The texture stays satisfying after reheating, and the spices create a balanced, savory taste rather than heavy heat.

Moroccan Chickpea Harira Soup

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Can opener
• Wooden spoon

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 cup dried red lentils, rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• Juice of 1 lemon
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables soften.
• Stir in the garlic, cumin, turmeric, cinnamon, and ginger. Cook for 1 minute until the spices smell fragrant.
• Add the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
• Stir in the rinsed red lentils and chickpeas. Cover and cook for 20 minutes, stirring occasionally, until the lentils break down and thicken the soup.
• Remove the pot from the heat. Stir in the lemon juice and chopped cilantro. Season with salt and black pepper to taste before serving.

Notes

The soup thickens as it sits, so add a splash of broth when reheating leftovers. For a milder version, reduce the ginger by half. Store cooled portions in airtight containers in the fridge for up to four days. Fresh cilantro and lemon are best added after cooking rather than during storage.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife, Can opener, Wooden spoon

Carrot Ginger Soup with Turmeric

This soup brings together sweet carrots, fresh ginger, and earthy turmeric for a warming bowl that feels both light and satisfying. It works well for meal prep because it holds up in the fridge for several days and reheats smoothly without losing texture. The finished soup has a smooth, velvety consistency with a gentle spice from the ginger and a bright golden color from the turmeric.

It makes a practical lunch or dinner option when you want something plant-based that still feels substantial. The flavors stay balanced, letting the natural sweetness of the carrots shine through the savory broth.

Carrot Ginger Soup with Turmeric

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Immersion Blender

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tablespoons fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 pound carrots, peeled and chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the ground turmeric and cook for 30 seconds to toast the spice lightly.
• Add the chopped carrots and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
• Cover and simmer for 20 minutes until the carrots are tender.
• Remove from heat and stir in the coconut milk, salt, and black pepper.
• Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender.
• Ladle into bowls and top with chopped cilantro before serving.

Notes

If the soup thickens after refrigeration, stir in a splash of vegetable broth or water when reheating to loosen it. For a milder ginger flavor, reduce the amount by half on first try. The coconut milk adds creaminess without dairy, but you can skip it and use extra broth if preferred. Store in airtight containers in the fridge for up to five days.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender

Tuscan White Bean and Kale Soup

This soup brings together creamy white beans and sturdy kale in a savory broth flavored with garlic and herbs. It holds up well for several days, making it a reliable choice for weekday lunches or dinners during meal prep. The texture stays hearty without feeling heavy, and the flavors deepen after a night in the fridge.

Tuscan White Bean and Kale Soup

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 can (14 ounces) diced tomatoes
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups chopped kale
• Salt and black pepper to taste
• 1 tablespoon lemon juice

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic, rosemary, and thyme and cook for 1 minute until fragrant. Pour in the vegetable broth and add the diced tomatoes along with their juices.
• Add the white beans and bring the soup to a simmer. Cook for 15 minutes to let the flavors blend.
• Stir in the kale and cook for 5 more minutes until it wilts. Season with salt and black pepper, then stir in the lemon juice before serving.

Notes

Mash a few beans against the side of the pot during the last few minutes of simmering to thicken the broth naturally. The kale softens quickly, so add it only at the end to keep some texture. Leftovers reheat well on the stove with a splash of broth if the soup thickens too much in storage.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board

Mexican Black Bean and Corn Soup

This Mexican Black Bean and Corn Soup is packed with plant-based protein and makes an easy option for weekday lunches. It works well for meal prep since the flavors develop more after a day in the fridge.

The broth is lightly spiced with cumin and chili powder, while corn adds natural sweetness and black beans give it a hearty bite.

Mexican Black Bean and Corn Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook for 5 minutes until the vegetables soften.
• Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until the spices become fragrant.
• Add the black beans, corn, diced tomatoes, and vegetable broth. Stir to combine.
• Bring the soup to a simmer and cook for 15 minutes, stirring occasionally.
• Remove the pot from the heat. Stir in the lime juice.
• Ladle the soup into bowls and top with chopped cilantro and avocado slices.

Notes

For a thicker texture, mash some of the beans against the side of the pot before adding the lime juice. The soup keeps well in the fridge for up to 4 days and reheats best with a splash of broth to loosen it up.

Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Knife

Broccoli Cheddar Soup with Nutritional Yeast

This broccoli cheddar soup uses nutritional yeast to deepen the cheesy flavor while keeping the recipe fully vegetarian. It makes a solid choice for meal prep because the soup holds up well in the fridge and reheats without separating. The result is a creamy bowl with tender broccoli pieces and a savory, rich taste.

It works nicely for lunches or light dinners during the week. The texture turns smooth after blending, with just enough body from the broccoli and cheese. Nutritional yeast adds an extra layer of umami that complements the cheddar without overpowering it.

Broccoli Cheddar Soup with Nutritional Yeast

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Immersion Blender
• Measuring Cups

Ingredients

  

• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups vegetable broth
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup nutritional yeast
• Salt and black pepper to taste

Instructions

 

• Melt the butter in a large pot over medium heat. Add the diced onion and cook until it softens and turns translucent.
• Stir in the minced garlic and cook for one minute until fragrant.
• Add the broccoli florets and vegetable broth. Bring the mixture to a simmer and cook until the broccoli is tender, about 10 minutes.
• Use an immersion blender to puree the soup until smooth. If using a countertop blender, let the soup cool slightly before blending in batches.
• Return the pot to low heat. Stir in the milk, shredded cheddar cheese, and nutritional yeast. Cook gently until the cheese melts completely.
• Season with salt and black pepper to taste before serving.

Notes

Blend the soup fully before adding the cheese so it melts evenly into a creamy base. Stir the nutritional yeast in at the end over low heat to keep its flavor bright. Leftovers reheat best on the stove with a splash of milk to restore the original texture, and the soup keeps well in the fridge for up to four days.

Course: Soup
Cuisine: American
Equipment: Large Pot, Immersion Blender, Measuring Cups

Sweet Potato Coconut Curry Soup

This sweet potato coconut curry soup combines creamy coconut milk with tender sweet potatoes for a satisfying meatless meal. It holds up well for meal prep and reheats nicely throughout the week.

The soup offers a gentle curry flavor with natural sweetness from the potatoes and a smooth, velvety texture. It makes a filling lunch or dinner on its own.

Sweet Potato Coconut Curry Soup

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Immersion Blender
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons red curry paste
• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 4 cups vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 teaspoon salt
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
• Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
• Add the red curry paste and stir for 30 seconds to coat the vegetables.
• Add the cubed sweet potatoes, vegetable broth, coconut milk, and salt. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are fork-tender.
• Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
• Stir in the lime juice. Serve hot with fresh cilantro on top.

Notes

For a thicker texture, simmer the soup uncovered for an extra 5 minutes after blending. Leftovers store well in airtight containers in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth if the soup thickens too much. Skip the cilantro if you prefer a simpler finish.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Immersion Blender, Cutting Board, Knife

Chilled Cucumber Avocado Gazpacho

This no-cook soup brings together crisp cucumber and creamy avocado for a light meal that feels refreshing on warm days. It works well for meal prep because it stores easily and tastes even better after a few hours in the fridge. The result is a smooth, cool soup with a bright, tangy finish from lime and herbs.

Chilled Cucumber Avocado Gazpacho

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Course Soup

Cuisine Spanish

Servings 4 people

Equipment

• Blender
• Refrigerator
• Airtight containers

Ingredients

  

• 3 large cucumbers, peeled and chopped
• 2 ripe avocados, pitted and peeled
• 1 small shallot, peeled
• 1 clove garlic, peeled
• 1/4 cup fresh cilantro leaves
• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 1/2 cups cold vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Diced cucumber and avocado slices for serving

Instructions

 

• Place the cucumbers, avocados, shallot, garlic, cilantro, lime juice, olive oil, vegetable broth, salt, and pepper in a blender.
• Blend on high speed until the mixture is completely smooth and no chunks remain.
• Taste and adjust salt or lime juice if needed, then blend again briefly to combine.
• Pour the soup into a large bowl or container, cover, and refrigerate for at least 2 hours until well chilled.
• Stir the soup before serving, then divide into bowls and top with diced cucumber and avocado slices.

Notes

For the best texture, blend the soup a second time after chilling if it thickens too much in the fridge. Use ripe but firm avocados so the color stays bright green. Store portions in small airtight jars for easy grab-and-go lunches during the week.

Course: Soup
Cuisine: Spanish
Equipment: Blender, Refrigerator, Airtight containers

Vegetable Barley Soup with Fresh Herbs

This soup brings together chewy barley and a mix of everyday vegetables with a handful of fresh herbs stirred in at the end. It makes a filling lunch or dinner that holds up well when you cook once and eat several times.

The result tastes savory and bright rather than heavy, with tender vegetables and a light broth that still feels satisfying. It is a reliable option for meatless meal prep because the barley keeps its texture after refrigeration.

Vegetable Barley Soup with Fresh Herbs

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• ¾ cup pearl barley
• 6 cups vegetable broth
• 1 zucchini, diced
• 2 cups fresh spinach
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the garlic and cook for 1 minute more.
• Add the pearl barley and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 minutes.
• Stir in the zucchini and continue simmering for 10 minutes until the barley is tender.
• Add the spinach, parsley, and thyme. Cook for 2 minutes until the spinach wilts.
• Season with salt and pepper to taste before serving.

Notes

Add a splash of extra broth when reheating leftovers because the barley continues to absorb liquid in the fridge. Chop the fresh herbs right before adding them so their flavor stays sharp. Skip the spinach if you prefer a firmer texture and stir it in only when serving.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Measuring cups

Red Lentil Tomato Dal Soup

This red lentil tomato dal soup turns basic pantry items into a filling bowl that works well for weekday lunches or dinners. It holds up in the fridge for several days, which makes it a reliable choice for meatless meal prep.

The lentils soften and thicken the broth while the tomatoes bring a light tang. Cumin, turmeric, and chili powder create a steady warmth that feels steady rather than sharp.

Red Lentil Tomato Dal Soup

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife
• Measuring Cups and Spoons

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1/2 teaspoon salt
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens and turns translucent.
• Stir in the minced garlic and grated ginger. Cook for one minute until the mixture smells fragrant.
• Add the cumin, turmeric, and chili powder. Stir for 30 seconds to toast the spices.
• Pour in the diced tomatoes with their juices, the rinsed red lentils, vegetable broth, and salt. Stir to combine.
• Bring the pot to a boil, then lower the heat and simmer uncovered for 20 to 25 minutes. Stir occasionally until the lentils are tender and the soup has thickened.
• Ladle the soup into bowls. Top each serving with chopped cilantro and a squeeze of lemon.

Notes

If the soup thickens too much after refrigeration, stir in a splash of broth or water when reheating. The lemon at the end brightens the spices, so add it just before eating rather than during cooking. Store leftovers in airtight containers for up to four days.

Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife, Measuring Cups and Spoons

Miso Shiitake and Spinach Soup

This soup combines earthy shiitake mushrooms with tender spinach in a light, savory miso broth. It comes together fast on the stove and holds up well in the fridge, so it works nicely for weekday lunches or simple dinners.

The broth tastes rich and comforting without feeling heavy. Spinach adds freshness while the mushrooms give a meaty bite that makes the soup feel filling.

Miso Shiitake and Spinach Soup

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Whisk
• Knife
• Cutting board

Ingredients

  

• 6 cups vegetable broth
• 8 ounces shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons white miso paste
• 5 ounces baby spinach
• 2 green onions, thinly sliced

Instructions

 

• Pour the vegetable broth into a large pot and bring it to a gentle simmer over medium heat.
• Add the sliced shiitake mushrooms, minced garlic, and grated ginger. Cook for 5 minutes until the mushrooms soften.
• Place the white miso paste in a small bowl. Ladle about half a cup of the hot broth into the bowl and whisk until the miso dissolves smoothly.
• Stir the miso mixture back into the pot. Add the baby spinach and cook for 2 minutes until the leaves wilt.
• Remove the pot from the heat. Ladle the soup into bowls and top each serving with the sliced green onions.

Notes

Whisk the miso with a small amount of broth first to keep the soup smooth and free of lumps. The spinach wilts quickly, so add it at the end to keep its color bright. Leftovers reheat well on the stove over low heat with a splash of extra broth if needed.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Whisk, Knife, Cutting board