30+ Delicious Gluten-Free Soup Recipes You Need to Try This Winter

When it comes to comfort food, soup is always a go-to option. However, for those with gluten sensitivities or following a gluten-free lifestyle, finding the perfect soup recipe can be a challenge.

Fear not! We’ve curated a list of over 30 delicious gluten-free soup recipes that will satisfy your cravings without compromising on flavor or nutrition.

Whether you’re looking for a light vegetable soup, a hearty bean concoction, or a creamy bowl of goodness, these gluten-free recipes have something for everyone.

Packed with wholesome ingredients and free from gluten, these soups are perfect for a cozy dinner, a nourishing lunch, or a crowd-pleasing starter. Ready to get cooking? Let’s dive into these satisfying soups that are both easy to make and full of flavor!

30+ Delicious Gluten-Free Soup Recipes You Need to Try This Winter

Gluten-free soups are not just a trend—they are a healthy and versatile way to enjoy nourishing, flavorful meals without the worry of gluten.

From comforting classics like creamy potato leek soup to innovative combinations such as cauliflower and white bean soup, the possibilities are endless.

The recipes we’ve shared are packed with fresh ingredients that support a healthy lifestyle, and they cater to a variety of tastes, making them perfect for every palate.

Whether you’re following a gluten-free diet for health reasons or simply looking to enjoy more wholesome meals, these 30+ gluten-free soup recipes are sure to become favorites in your kitchen.

So grab your ingredients, pull out your pot, and start cooking up these hearty, satisfying soups that everyone will love!

Gluten-Free Roasted Butternut Squash Soup

This creamy and comforting roasted butternut squash soup is a perfect autumn dish. Roasting the squash enhances its natural sweetness, while a blend of garlic, onion, and spices adds depth of flavor. A splash of coconut milk gives it a smooth, velvety texture, making it ideal for a cozy meal. This soup is naturally gluten-free and dairy-free, offering a nourishing, plant-based option for those with dietary restrictions.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable broth (gluten-free)
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, cinnamon, nutmeg, salt, and pepper. Spread evenly on a baking sheet. Roast for 25–30 minutes or until the squash is tender and lightly browned.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
4. Add the roasted squash to the pot and stir. Pour in the vegetable broth and bring to a simmer. Let cook for 10 minutes to combine the flavors.
5. Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches.
6. Stir in the coconut milk and adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley if desired.

This gluten-free roasted butternut squash soup is a velvety, flavorful dish that’s perfect for colder months. The roasting process brings out the natural sweetness of the squash, while the aromatic spices create a comforting, hearty soup. Whether you’re following a gluten-free diet or simply craving something wholesome, this soup will warm you up and satisfy your taste buds.

Gluten-Free Chicken Tortilla Soup

This gluten-free chicken tortilla soup is a flavorful and hearty dish packed with tender chicken, tomatoes, and vegetables, all in a spicy, savory broth. The addition of gluten-free tortilla strips adds a satisfying crunch and texture to the soup, making it a filling meal perfect for any day. It’s easy to prepare and customizable to suit your heat tolerance and preferred toppings.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 4 cups chicken broth (gluten-free)
• 2 cups cooked chicken, shredded
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup gluten-free tortilla chips, crushed into strips
• Fresh cilantro, chopped (for garnish)
• 1 avocado, diced (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
2. Stir in the diced tomatoes, green chilies, cumin, chili powder, salt, and pepper. Cook for another 2 minutes to allow the spices to release their flavors.
3. Add the chicken broth and shredded chicken to the pot, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
4. Stir in the crushed gluten-free tortilla chips, cooking for an additional 2–3 minutes to thicken the soup.
5. Taste and adjust seasoning as needed.
6. Serve the soup hot, garnished with fresh cilantro, avocado, and a wedge of lime.

This gluten-free chicken tortilla soup combines the comfort of a warm, flavorful broth with the crunch of gluten-free tortilla strips. It’s a perfect blend of spicy, savory, and fresh ingredients that will keep you full and satisfied. Whether for a weeknight dinner or meal prep, this soup is easy to make, customizable, and sure to please anyone craving a comforting bowl of soup without the gluten.

Gluten-Free Tomato Basil Soup

This gluten-free tomato basil soup is a classic favorite made healthier with fresh ingredients and a creamy, dairy-free twist. The combination of ripe tomatoes, fresh basil, and a hint of garlic creates a deeply flavorful soup, while a touch of coconut milk adds richness without any dairy. This comforting dish is simple to prepare, naturally gluten-free, and can easily be made vegan as well.

Ingredients:

• 6 large tomatoes, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup vegetable broth (gluten-free)
• 1/2 cup coconut milk
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Stir and cook for another 5–7 minutes until the tomatoes break down and release their juices.
3. Pour in the vegetable broth and bring the soup to a simmer. Let cook for 15–20 minutes, allowing the flavors to blend.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk and adjust the seasoning to taste.
6. Serve hot, garnished with fresh basil.

This gluten-free tomato basil soup is the epitome of comfort food, offering a burst of freshness from the tomatoes and basil, with a creamy texture thanks to the coconut milk. It’s a naturally gluten-free and dairy-free option, perfect for anyone looking for a wholesome soup that doesn’t compromise on flavor. Serve it with a gluten-free grilled cheese for a perfect meal or enjoy it on its own as a light, nourishing lunch or dinner.

Gluten-Free Lentil Soup

This hearty and nutritious gluten-free lentil soup is packed with protein, fiber, and flavor. Made with simple ingredients like carrots, celery, onions, and garlic, this soup is both filling and wholesome. The lentils provide a satisfying texture, while a blend of spices including cumin and turmeric add warmth and depth to the broth. This soup is naturally vegan and gluten-free, making it a great option for those with dietary restrictions.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 cup dried green or brown lentils, rinsed
• 6 cups vegetable broth (gluten-free)
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until the vegetables are softened.
2. Add the minced garlic, cumin, and turmeric, cooking for another 2 minutes until fragrant.
3. Stir in the lentils, vegetable broth, and diced tomatoes. Bring the soup to a simmer and cook for 25–30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Stir in the lemon juice and cook for an additional 2–3 minutes.
6. Serve hot, garnished with fresh parsley if desired.

This gluten-free lentil soup is a wholesome and filling meal that’s perfect for a satisfying lunch or dinner. The earthy lentils, combined with aromatic vegetables and spices, create a rich, flavorful broth. This soup is an excellent source of plant-based protein, fiber, and essential nutrients, making it a nourishing choice for anyone on a gluten-free or vegan diet. It’s easy to prepare, budget-friendly, and sure to keep you full for hours.

Gluten-Free Potato Leek Soup

This creamy and velvety potato leek soup is the perfect dish to warm you up on a chilly day. With tender potatoes, sweet leeks, and a light, gluten-free broth, this soup offers a rich and comforting flavor. A splash of dairy-free cream or coconut milk adds to its smooth texture, while the gentle flavor of the leeks gives it a delicate, savory base. It’s naturally gluten-free and can be made vegan by choosing plant-based cream.

Ingredients:

• 2 tbsp olive oil
• 2 large leeks, cleaned and sliced
• 3 medium potatoes, peeled and diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 cup dairy-free cream or coconut milk
• Salt and pepper to taste
• Fresh thyme (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks, chopped onion, and garlic. Sauté for 5–7 minutes until softened and fragrant.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Stir in the dairy-free cream or coconut milk, and season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, adjusting the seasoning as needed.
6. Serve hot, garnished with fresh thyme if desired.

This gluten-free potato leek soup is the epitome of comfort in a bowl. The creamy, smooth texture combined with the mild flavor of the leeks and potatoes makes it an easy favorite. It’s a great option for those on a gluten-free or dairy-free diet, as it’s easily customizable to suit your preferences. Whether served as a light lunch or a hearty dinner, this soup will leave you feeling satisfied and nourished.

Gluten-Free Sweet Potato and Black Bean Soup

This sweet potato and black bean soup is a hearty and flavorful dish that’s both filling and nutritious. The combination of sweet potatoes, black beans, and tomatoes creates a rich and slightly sweet base, while the addition of cumin, chili powder, and lime juice adds a burst of warmth and tanginess. This gluten-free soup is perfect for those looking for a plant-based meal full of fiber, protein, and healthy nutrients.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Add the cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
3. Reduce the heat and let the soup simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Stir in the lime juice and adjust the seasoning with more salt and pepper if needed.
5. Serve hot, garnished with fresh cilantro if desired.

This gluten-free sweet potato and black bean soup is a deliciously satisfying dish that’s perfect for any time of year. The sweet potatoes provide a hearty base, while the black beans and spices create a robust flavor profile. The lime juice adds a refreshing touch to balance the richness of the soup. It’s a simple, nutritious option for anyone on a gluten-free or plant-based diet, offering both comfort and nutrition in every spoonful.

Gluten-Free Spicy Roasted Cauliflower Soup

This spicy roasted cauliflower soup is a rich and velvety dish that brings together the smoky flavor of roasted cauliflower and the heat of chili flakes. The cauliflower is roasted until golden, which enhances its natural sweetness, and then blended into a creamy soup with a blend of spices. Perfect for those who enjoy a little heat in their meals, this gluten-free soup is dairy-free and vegan, making it a versatile, healthy choice.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes (adjust to heat preference)
• Salt and pepper to taste
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1/2 cup coconut milk (or any dairy-free milk)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, cumin, paprika, chili flakes, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, or until tender and slightly charred.
3. In a large pot, sauté the chopped onion and minced garlic over medium heat for about 5 minutes, until softened.
4. Add the roasted cauliflower and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10 minutes to combine the flavors.
5. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender in batches.
6. Stir in the coconut milk and adjust the seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh cilantro.

This gluten-free spicy roasted cauliflower soup is a bold, warming dish that combines the natural sweetness of cauliflower with a kick of heat. The roasting process brings out the rich flavor, and the addition of coconut milk provides a creamy finish. Perfect for a cozy evening or as a starter for a dinner party, this soup is simple, flavorful, and satisfying. It’s a great choice for anyone seeking a plant-based, gluten-free soup with a little extra spice.

Gluten-Free Zucchini Soup with Fresh Herbs

This gluten-free zucchini soup is light and refreshing, made with fresh zucchini, onions, garlic, and a hint of lemon. The addition of fresh herbs like basil and thyme elevates the soup, making it a flavorful yet simple dish. Perfect for spring or summer, this soup is naturally vegan and gluten-free, making it a great light meal or appetizer.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 4 medium zucchinis, sliced
• 4 cups vegetable broth (gluten-free)
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil or thyme (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the sliced zucchinis and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, thyme, basil, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 10–15 minutes, or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer the mixture to a blender in batches.
5. Stir in the lemon juice, and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh basil or thyme.

This gluten-free zucchini soup with fresh herbs is a light yet flavorful dish that brings out the best in summer produce. The fresh herbs and lemon juice brighten the soup, making it an ideal choice for a healthy, refreshing meal. It’s a quick and easy recipe that’s perfect for a vegan or gluten-free diet, offering a nourishing bowl of soup that’s light on calories but big on flavor. It’s the perfect dish for a warm-weather meal or as a starter to a larger spread.

Gluten-Free Minestrone Soup

This gluten-free minestrone soup is a hearty and vegetable-packed dish that’s perfect for a filling meal. Loaded with fresh vegetables, beans, and gluten-free pasta, this soup is a wholesome and satisfying option. The rich tomato broth, along with the addition of Italian herbs like oregano and basil, gives this soup a comforting, Mediterranean flavor. Naturally gluten-free and customizable to suit any tastes, it’s a family-friendly meal that can be made year-round.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup gluten-free pasta (such as elbow or ditalini)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh spinach (optional)
• Parmesan cheese (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until softened.
2. Add the minced garlic and zucchini, cooking for another 2–3 minutes.
3. Stir in the diced tomatoes, vegetable broth, cannellini beans, oregano, basil, salt, and pepper. Bring the soup to a boil.
4. Add the gluten-free pasta and cook for 8–10 minutes, or until the pasta is tender.
5. Stir in fresh spinach, if desired, and cook for an additional 2–3 minutes until wilted.
6. Serve hot, garnished with Parmesan cheese if desired.

This gluten-free minestrone soup is a comforting and hearty meal that’s packed with vegetables, protein-rich beans, and gluten-free pasta. The rich tomato broth and aromatic herbs create a satisfying depth of flavor that makes it perfect for any season. It’s an easy recipe to prepare, customizable with your favorite vegetables, and a great option for a gluten-free family dinner. This minestrone will keep you warm and satisfied, offering both nutrition and comfort in every spoonful.

Gluten-Free Sweet Potato and Carrot Soup

This creamy and naturally sweet soup combines the earthy flavors of sweet potatoes and carrots, making it a comforting, nutritious, and gluten-free meal. The sweetness of the vegetables is balanced by a dash of cumin and ginger, adding depth and warmth to every spoonful. This soup is perfect for a cozy meal on a cold day, and it’s simple to make while providing a good dose of vitamins and fiber.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 medium sweet potatoes, peeled and cubed
• 4 large carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 4 cups vegetable broth (gluten-free)
• Salt and pepper to taste
• 1/2 cup coconut milk (or any dairy-free milk)
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3–4 minutes until softened.
2. Add the sweet potatoes and carrots to the pot and stir in cumin and ginger. Cook for another 5 minutes, allowing the spices to bloom.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 20–25 minutes, or until the vegetables are soft and easily pierced with a fork.
4. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree.
5. Stir in the coconut milk for creaminess, and season with salt and pepper to taste.
6. Serve the soup warm, garnished with fresh cilantro or parsley.

This gluten-free sweet potato and carrot soup is an ideal dish for those who crave a sweet and savory flavor combination. The coconut milk gives it a creamy texture, while the cumin and ginger add an aromatic warmth to the soup. It’s a wonderfully nutritious meal, packed with vitamins and antioxidants from the vegetables. Perfect as a light lunch or dinner, this soup is both filling and comforting, making it a great addition to your gluten-free meal repertoire.

Gluten-Free Butternut Squash Soup

This rich and creamy butternut squash soup is a fall favorite that’s naturally gluten-free, dairy-free, and vegan. The smooth texture and slightly sweet flavor of the roasted squash are enhanced with garlic, onion, and a touch of nutmeg. This soup can be served as a main dish or starter, and it’s a great way to enjoy seasonal vegetables in a light yet hearty form. It’s simple to prepare and offers a deliciously creamy base without the need for cream or dairy.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional, for added creaminess)
• Fresh sage or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25–30 minutes, or until the squash is tender and slightly caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking for 5–7 minutes until softened and fragrant.
4. Add the roasted butternut squash to the pot, along with the vegetable broth and nutmeg. Bring the soup to a simmer and cook for another 10 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in coconut milk if desired for extra creaminess, and adjust seasoning with salt and pepper.
7. Serve warm, garnished with fresh sage or thyme.

This gluten-free butternut squash soup is a velvety, comforting dish that perfectly captures the essence of autumn. Roasting the squash before blending it into a soup brings out its natural sweetness and depth of flavor. The coconut milk adds a rich creaminess without dairy, making it an excellent option for those on a dairy-free or vegan diet. The soup is quick to prepare, incredibly satisfying, and can be enjoyed as a main course or as a starter for a holiday meal.

Gluten-Free Tomato Basil Soup

This gluten-free tomato basil soup is a classic, offering a fresh, vibrant flavor that’s perfect for any season. Made with ripe tomatoes, fresh basil, and a handful of simple ingredients, this soup is easy to make and delivers big on flavor. It’s naturally gluten-free and vegan, making it an ideal choice for those following plant-based diets. Paired with a gluten-free grilled cheese sandwich, this soup makes for a comforting meal that’s both satisfying and healthy.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 large tomatoes, chopped (or 2 cans of diced tomatoes)
• 2 cups vegetable broth (gluten-free)
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1 tbsp balsamic vinegar (optional, for added depth)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes, until softened.
2. Add the chopped tomatoes (or canned diced tomatoes) to the pot, followed by the vegetable broth, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
3. Stir in the fresh basil and balsamic vinegar (if using), and continue to simmer for another 5 minutes.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches.
5. Adjust seasoning with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil.

This gluten-free tomato basil soup is a comforting, flavorful dish that highlights the natural sweetness of tomatoes and the aromatic freshness of basil. It’s a perfect meal to enjoy year-round, whether as a cozy lunch or dinner. The smooth texture and tangy depth from the balsamic vinegar make this soup feel both fresh and hearty. Paired with gluten-free bread or a sandwich, it’s an ideal gluten-free meal for anyone craving a classic soup with a modern twist.

Gluten-Free Zucchini and Spinach Soup

This healthy and refreshing gluten-free soup is packed with nutrient-rich vegetables, making it an ideal choice for those looking for a light, yet filling, meal. The combination of zucchini and spinach offers a mild and savory flavor, while the garlic and onions enhance the depth of taste. This soup is naturally gluten-free, dairy-free, and low in calories, making it a perfect option for a quick, nutritious lunch or dinner. It’s simple to make and can be enjoyed year-round.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, sliced
• 4 cups vegetable broth (gluten-free)
• 2 cups fresh spinach
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh lemon juice (optional, for a touch of brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Add the sliced zucchini to the pot and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10–15 minutes, or until the zucchini is tender.
4. Stir in the fresh spinach and cumin, and cook for another 2–3 minutes until the spinach wilts.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
6. Season with salt and pepper to taste, and add a squeeze of fresh lemon juice if desired for extra brightness.
7. Serve the soup hot, garnished with additional spinach or a drizzle of olive oil.

This gluten-free zucchini and spinach soup is a light, healthy, and flavor-packed dish that’s both refreshing and satisfying. The zucchini provides a subtle sweetness, while the spinach adds a fresh, earthy element to the soup. The combination of spices and the option to add lemon juice elevates the flavors, creating a balanced, nourishing meal. Whether you’re looking for a light dinner or a nutrient-dense lunch, this soup is a versatile and delicious choice that’s quick to prepare and easy to enjoy.

Gluten-Free Potato Leek Soup

This creamy potato leek soup is a comforting, hearty, and naturally gluten-free dish. The potatoes provide a velvety texture, while the leeks add a mild, onion-like flavor that enhances the overall richness of the soup. It’s the perfect blend of simplicity and warmth, making it an ideal comfort food during colder months. This recipe is easily customizable, and with the option to make it dairy-free, it can cater to a variety of dietary preferences.

Ingredients:

• 2 tbsp olive oil
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth (gluten-free)
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup coconut milk (or dairy-free cream for a creamier texture)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and garlic, cooking for 5–7 minutes until softened and fragrant.
2. Add the diced potatoes to the pot and stir to combine. Cook for an additional 5 minutes, allowing the potatoes to absorb some of the flavors.
3. Pour in the vegetable broth and add dried thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Stir in the coconut milk (or dairy-free cream), and season with more salt and pepper if needed.
6. Serve the soup hot, garnished with fresh parsley if desired.

This gluten-free potato leek soup is the perfect dish to cozy up with on a chilly day. The creamy texture, combined with the savory flavor of leeks and the heartiness of potatoes, creates a soul-warming bowl of comfort. The coconut milk gives the soup a velvety richness without the need for dairy, making it a great option for those on dairy-free diets. It’s simple, satisfying, and ideal for a weeknight meal or as a starter for a special dinner. Wholesome, hearty, and delicious—this potato leek soup will quickly become a go-to in your gluten-free repertoire.

Gluten-Free Cauliflower and White Bean Soup

This cauliflower and white bean soup is a gluten-free, protein-packed dish that’s both hearty and wholesome. The cauliflower creates a creamy base when blended, while the white beans add richness and a boost of plant-based protein. With a light yet filling flavor, this soup is great for lunch or dinner, especially during the cooler months. It’s a nutritious, satisfying soup that’s easy to make and can be tailored to your taste preferences with different herbs and spices.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 head cauliflower, cut into florets
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth (gluten-free)
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup almond milk (or any dairy-free milk)
• Fresh thyme for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Add the cauliflower florets and cook for 5–7 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 15–20 minutes, or until the cauliflower is tender.
4. Add the white beans and rosemary, cooking for an additional 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Stir in the almond milk for a creamy texture, and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh thyme if desired.

This cauliflower and white bean soup is a nutrient-packed, creamy delight that’s perfect for anyone following a gluten-free or plant-based diet. The cauliflower adds creaminess without dairy, while the white beans provide extra protein and texture, making it a filling and satisfying meal. With the addition of rosemary and thyme, the soup is full of aromatic flavors that elevate its simplicity. Light yet hearty, this soup can be enjoyed as a meal on its own or as part of a larger gluten-free menu. It’s an easy, delicious way to get more vegetables and plant-based protein into your diet.

Note: More recipes are coming soon!