—Hippocrates
Butternut Squash Soup With Apple
I gave this warming soup an anti-inflammatory “flavor” by adding ingredients commonly known to reduce inflammation, ingredients that also pair well with beta-carotene rich butternut squash and carrots. Healthy and delicious –– such a winning combination!
These matzo balls are just as light, fluffy, and flavorful as their conventional counterparts.
If I want a warm drink other than tea or coffee, this broth is so soothing, aromatic, and flavorful, it’s like therapy in a cup.
Comforting Chickpea Noodle Soup
This plant-based version of chicken noodle soup is soothing, nourishing, and ready in 30 minutes. Enjoy this yummy comfort food when you are not feeling well, or when you want to warm up on a cold day.
When I was little and I got sick, my mom would always make me noodle soup. This recipe gives me that same comforting feeling, and I like to keep it in rotation for rainy nights and sick days.
Vegetable Mineral “Bone” Broth
This vegan mineral broth is a wonderful filling snack that will also provide you with many nutrients. There is no need to use the bones of animals to create this healthy recipe.
Enjoy this light and fresh chilled soup for a refreshing spring or summer meal.
This easy-to-make and dairy-free broccoli soup is full of flavor and made creamy by using blended white cannellini beans.
This thick and hearty mung bean soup can be a great addition to your spring cleansing. According to Traditional Chinese Medicine mung beans are believed to expel toxins in the body. They are also high in protein and a great source of potassium, magnesium, folate, copper, zinc and various B vitamins.
This soup recipe was inspired by the flavors of Dr. McDougall's hot & sour instant soup, made extra healthy with lots of antioxidant-rich purple cabbage.
This soup is quick, easy and packed full of veggies and fiber. Best of all it's delicious!
When I was a kid, we almost always had cream of tomato soup with grilled cheese sandwiches. This is my healthy version of that popular canned soup.
This split pea soup is packed with goodness and easy-peasy. Dry peas are a good source of iron, magnesium, phosphorus, potassium, and protein. According to the US Dry Pea & Lentil Council, they’re only about $.07 per serving compared to chicken which is about $.67 per serving. So dig in!
Sweet Potato and Black Bean Soup
This slightly smoky, spicy, and sweet soup is full of satisfying ingredients and flavor. It can be prepared either using a pressure cooker or on the stove top.
Black Bean Soup With Sweet Potatoes
When it's cold outside, there's nothing better than a piping hot bowl of soup. This black bean soup hits the spot and the addition of sweet potato make it even more nutritious.
Curried Red Lentil & Sweet Potato Soup
Delicious and satisfying, this thick red lentil and sweet potato soup recipe can be cooked with or without a pressure cooker.
Pressure Cooker Split Pea Soup
This simple and delicious soup can also be made in a slow cooker or on the stove top.
Rasam is a South Indian soup, traditionally prepared using tamarind juice as a base, with tomato, chili pepper, black pepper, cumin and other spices.
Roasted Pumpkin and Parsnip Soup
Nothing says fall quite like fresh pumpkin. Sweet parsnips and a touch of nutmeg round out the seasonal flavors, all roasted together for richness in this gluten-free and vegan soup.
This soup recipe includes the Three Sisters: corn, beans, and squash. This trio of foods has been grown, eaten, and held sacred for most agricultural indigenous people of the Americas.
Butternut Squash Soup With Lentils
Here is a quick and easy butternut squash soup. I used onion flakes, granulated garlic and ginger powder instead of fresh ingredients, but the outcome is delicious nevertheless.
This is my soup of choice when I want a quick, homemade meal. It's flavorful and nutritious, yet simple and easily customized; and it only uses one pot, so cleanup is easy, too.
Cavolo Nero: Kale and White Bean Soup
This oil-free recipe is based on the classic Italian Beans 'n Greens Soup. It's name comes from the dark Cavolo Nero kale (aka Tuscan, Lacinato, or Dino kale), but you can use any greens you like.
This recipe is a vegan take on a classic recipe, Beef Stew in Red Wine Sauce. Traditional beef is replaced with hearty Mayacoba beans. You can simmer it in your Slow Cooker, the oven, or right on your stove top.
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