20+ Delicious Mason Jar Soup Recipes for Every Occasion

Mason jars are a simple and practical way to store and enjoy meals, and they’re not just for salads or smoothies. When it comes to meal prep, 20+ Mason Jar Soup Recipes are the ultimate game-changer.

These recipes combine the convenience of make-ahead meals with the deliciousness of homemade soups that can be easily stored, frozen, and reheated.

Whether you’re looking for a light vegetable broth, a creamy comfort soup, or a protein-packed option, mason jar soups offer versatility and easy storage.

With each recipe tailored to fill you up and fuel your day, this collection will make mealtime so much easier, even during the busiest of weeks.

Plus, they’re perfect for taking to work, school, or on-the-go, making your life more organized and delicious.

20+ Delicious Mason Jar Soup Recipes for Every Occasion

Soup in mason jars isn’t just about convenience – it’s about bringing back the joy of homemade meals while saving time in the kitchen.

With 20+ Mason Jar Soup Recipes, you have endless options to suit your taste, dietary preferences, and busy lifestyle. These recipes offer healthy, hearty, and flavorful soups that are easy to store and even easier to enjoy.

Whether you’re meal prepping for the week or looking for a comforting dish, mason jar soups are the way to go.

So, grab your jars and get ready to dive into a world of delicious, wholesome, and hassle-free soups that will make every meal a little bit more special.

Hearty Tomato Basil Soup

This comforting and flavorful tomato basil soup is a classic favorite. Packed with the sweetness of ripe tomatoes, the earthiness of fresh basil, and a creamy finish, this soup is perfect for chilly nights. It’s simple to make and stores well in mason jars for a quick, ready-to-heat meal.

Ingredients

• 4 cups canned crushed tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon sugar (optional, to balance acidity)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant (about 5 minutes).
2. Stir in the crushed tomatoes, vegetable broth, oregano, basil, sugar, salt, and pepper. Bring to a simmer, cover, and let cook for 20 minutes, stirring occasionally.
3. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
4. Stir in the heavy cream and simmer for another 5 minutes.
5. Pour into mason jars, seal, and store in the refrigerator for up to 5 days.
6. When ready to serve, heat the soup over medium heat and garnish with fresh basil leaves.

This tomato basil soup is a warm, soothing dish that will never go out of style. Its rich flavor and creamy texture make it a favorite for anyone looking for a quick yet satisfying meal. The beauty of storing it in mason jars is that you can have a homemade soup on hand whenever you need a nourishing, comforting lunch or dinner. Just reheat, garnish, and enjoy!

Lentil & Carrot Soup

Packed with protein-rich lentils and the sweetness of carrots, this lentil soup is hearty, filling, and perfect for meal prepping. The combination of spices like cumin and turmeric gives it a unique, warm flavor that deepens over time. Mason jars make for easy storage, allowing you to enjoy a nutritious meal anytime.

Ingredients

• 1 ½ cups dried lentils (rinsed)
• 2 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh lemon juice (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-5 minutes until softened.
2. Stir in the carrots, cumin, turmeric, paprika, salt, and pepper, cooking for another 2 minutes.
3. Add the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce the heat to low and simmer, covered, for 30 minutes, or until the lentils are tender.
4. Remove the bay leaf and use an immersion blender to blend half of the soup for a thicker consistency, leaving some lentils whole for texture.
5. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
6. When ready to serve, heat the soup and finish with a squeeze of fresh lemon juice for a bright, tangy contrast.

This lentil and carrot soup is a nutrient-dense meal that is as versatile as it is delicious. The addition of spices like cumin and turmeric elevates it beyond your typical lentil soup, making it a comforting, flavorful dish. Perfect for busy days, this recipe stores well in mason jars, providing you with a wholesome, easy-to-reheat meal that’s full of fiber and flavor.

Spicy Sweet Potato & Black Bean Soup

A delightful fusion of sweet and savory, this spicy sweet potato and black bean soup offers a perfect balance of flavors. The creamy texture of the sweet potatoes pairs beautifully with the hearty black beans, while a touch of chili powder and cayenne adds a satisfying kick. Ideal for both fall and winter months, this soup stores wonderfully in mason jars.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 ½ cups cooked black beans (or 1 can, drained and rinsed)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 ½ teaspoons chili powder
• ½ teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro 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 diced sweet potatoes, chili powder, cayenne pepper, cumin, salt, and pepper. Stir to coat the sweet potatoes in the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Stir in the black beans and cook for an additional 5 minutes to heat through.
5. Use an immersion blender to purée the soup until smooth, or blend in batches if using a regular blender.
6. Pour the soup into mason jars, seal, and store in the refrigerator for up to 5 days.
7. To serve, heat the soup and garnish with fresh cilantro.

This spicy sweet potato and black bean soup is a perfect blend of flavors and textures that will keep you coming back for more. The creamy sweetness of the potatoes and the earthiness of the beans are complemented by the warmth of the spices. Its versatility and easy storage in mason jars make it ideal for busy people who need a healthy, satisfying meal in a pinch. Simply heat, garnish, and enjoy the comforting warmth of this flavorful soup!

Creamy Potato & Leek Soup

This creamy potato and leek soup is a perfect combination of earthy, tender potatoes and mild, sweet leeks. It’s rich and comforting without being overly heavy. With the subtle infusion of garlic and thyme, this soup is both satisfying and flavorful. Stored in mason jars, it’s easy to prepare ahead and enjoy later.

Ingredients

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the butter in a large pot over medium heat. Add the onion and garlic, cooking until softened (about 5 minutes).
2. Add the sliced leeks and cook for another 5 minutes, stirring occasionally, until softened and fragrant.
3. Stir in the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
5. Stir in the heavy cream, and cook for another 5 minutes.
6. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
7. When ready to serve, heat the soup and garnish with fresh parsley.

This creamy potato and leek soup is the perfect balance of richness and simplicity. The earthy leeks add a gentle flavor that complements the starchy potatoes, and the smooth texture of the soup makes it incredibly satisfying. Making it ahead and storing in mason jars allows you to have a comforting meal anytime. Just heat and enjoy the warmth and creaminess of this classic dish!

Butternut Squash & Apple Soup

A delightful mix of sweet and savory, this butternut squash and apple soup features the natural sweetness of roasted squash paired with the tartness of fresh apples. A hint of ginger and nutmeg gives the soup a touch of spice and warmth, making it perfect for the fall season. It’s easy to make, and storing it in mason jars ensures you’ll have this delicious, comforting soup ready whenever you need it.

Ingredients

• 1 medium butternut squash, peeled and diced
• 2 apples, peeled, cored, and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• ½ cup coconut milk or heavy cream (optional for extra creaminess)
• Fresh sage or thyme leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Spread the butternut squash and apples on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat and sauté the onion and garlic until softened (about 5 minutes).
3. Add the roasted butternut squash and apples to the pot, along with the vegetable broth, ginger, nutmeg, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to blend.
4. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
5. Stir in the coconut milk or heavy cream, and heat through for another 5 minutes.
6. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
7. To serve, heat the soup and garnish with fresh sage or thyme leaves.

The combination of butternut squash and apples makes for a wonderfully sweet and savory soup. The natural flavors are enhanced by spices like ginger and nutmeg, which create a comforting and cozy bowl of goodness. Storing the soup in mason jars allows you to enjoy a quick, homemade meal on busy days. Simply heat, garnish, and savor the deliciousness of this fall-inspired soup.

Chicken & Wild Rice Soup

This chicken and wild rice soup is a hearty and wholesome dish that blends tender chicken, nutty wild rice, and a creamy broth for a filling and flavorful meal. With the addition of vegetables like carrots, celery, and onions, it’s a nutritious option that’s perfect for cold weather. Prepping it in mason jars means you can have a satisfying soup on hand whenever you need it.

Ingredients

• 2 cups cooked chicken (shredded or cubed)
• 1 cup wild rice, rinsed
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened (about 5 minutes).
2. Stir in the wild rice, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the rice is tender.
3. Stir in the cooked chicken and heavy cream, and simmer for an additional 5 minutes to heat through.
4. Taste and adjust seasonings if necessary.
5. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
6. When ready to serve, heat the soup and garnish with fresh parsley.

This chicken and wild rice soup is a filling and satisfying meal that combines the richness of a creamy broth with the hearty texture of wild rice. The vegetables and tender chicken round out the soup, making it a perfect one-pot dish for any time of year. By storing it in mason jars, you can easily enjoy a homemade meal whenever you need it. Reheat and top with fresh parsley for a warm and comforting bowl of goodness!

Sweet Corn & Zucchini Soup

This vibrant and fresh sweet corn and zucchini soup is a delightful combination of summer vegetables. The sweetness of the corn pairs perfectly with the subtle flavor of zucchini, creating a light yet comforting dish. With a hint of garlic and a squeeze of lime, this soup is full of flavor and easy to store in mason jars for later enjoyment.

Ingredients

• 4 cups fresh or frozen corn kernels
• 2 medium zucchinis, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
2. Stir in the cumin, oregano, salt, and pepper, cooking for another minute to bring out the flavors.
3. Add the corn kernels, zucchini, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes, until the vegetables are tender.
4. Use an immersion blender to purée the soup until smooth, or blend in batches if using a regular blender.
5. Stir in the lime juice and adjust seasoning if needed.
6. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
7. To serve, heat the soup and garnish with fresh cilantro.

This sweet corn and zucchini soup is a light yet satisfying dish that captures the essence of summer produce. The subtle flavor of zucchini blends beautifully with the sweetness of corn, while cumin and lime provide a bright contrast. Its simplicity and ability to be stored in mason jars make it a go-to meal that can be enjoyed year-round, whether you’re looking for a light lunch or a comforting dinner.

Mushroom & Barley Soup

Earthy mushrooms and hearty barley make this soup a filling and nutritious option. The umami-rich flavor of mushrooms combined with the chewy texture of barley creates a wholesome dish that is both satisfying and comforting. The addition of herbs like thyme and bay leaves gives this soup a rustic depth of flavor, making it ideal for a cozy meal.

Ingredients

• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 cup pearl barley, rinsed
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions, garlic, and carrots, and sauté for 5 minutes until softened.
2. Add the sliced mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
3. Stir in the barley, vegetable broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 40 minutes, or until the barley is tender.
4. Remove the bay leaves and taste the soup for seasoning, adjusting with more salt and pepper as needed.
5. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
6. To serve, heat the soup and garnish with fresh parsley.

This mushroom and barley soup is a robust and filling option that is perfect for a hearty lunch or dinner. The combination of mushrooms and barley creates a rich, earthy flavor that is both comforting and satisfying. The soup stores well in mason jars, making it an excellent choice for meal prep or a ready-to-heat dinner option. Simply reheat, garnish, and enjoy the wholesome goodness of this delicious soup!

Spicy Thai Coconut Soup

This spicy Thai coconut soup combines the rich, creamy texture of coconut milk with the heat of fresh chili, creating a vibrant and flavorful dish. Infused with lemongrass, ginger, and lime, this soup is aromatic, comforting, and has just the right amount of spice. Storing it in mason jars makes it a convenient option for a quick, exotic meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 stalks lemongrass, bruised and chopped into large pieces
• 1-2 fresh red chilies, chopped (adjust to taste)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 medium carrots, sliced thinly
• Juice of 1 lime
• Fresh cilantro and lime wedges for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, ginger, lemongrass, and chili, sautéing for 5 minutes until fragrant.
2. Add the vegetable broth, coconut milk, soy sauce, brown sugar, and carrots to the pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the carrots are tender.
3. Remove the lemongrass stalks and taste the soup, adjusting seasoning with more soy sauce or lime juice if necessary.
4. Stir in the lime juice and remove from heat.
5. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
6. To serve, heat the soup and garnish with fresh cilantro and lime wedges.

This spicy Thai coconut soup is a delightful combination of creamy, spicy, and tangy flavors. The richness of coconut milk balances the heat from the chilies, while the lemongrass and lime add a refreshing and aromatic twist. Mason jars make storing this soup a breeze, ensuring you always have a flavorful and satisfying meal ready to go. Simply heat, garnish, and enjoy the bold flavors of this Thai-inspired soup!

Roasted Red Pepper & Chickpea Soup

This roasted red pepper and chickpea soup is a flavorful and hearty vegetarian option that’s both satisfying and nourishing. The sweetness of roasted red peppers is balanced by the earthiness of chickpeas, and the smoky flavor adds depth. This easy-to-make soup is perfect for batch cooking and storing in mason jars for a quick, delicious meal on busy days.

Ingredients

• 3 red bell peppers, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions

1. Roast the red bell peppers by placing them under a broiler or on a grill, turning occasionally, until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel the skins and set aside.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the roasted peppers, chickpeas, smoked paprika, cumin, salt, and pepper. Cook for another 2 minutes to blend the flavors.
4. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 15 minutes to allow the flavors to meld together.
5. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
6. Stir in the lemon juice and taste for seasoning, adjusting with more salt or pepper as needed.
7. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
8. To serve, heat the soup and garnish with fresh parsley.

This roasted red pepper and chickpea soup is both vibrant and satisfying, with the perfect balance of sweetness and smokiness. The chickpeas add protein and heartiness, making this a filling meal. The soup stores beautifully in mason jars, making it an excellent choice for meal prep. Simply reheat and garnish for a quick, nutritious lunch or dinner that’s packed with flavor.

Spinach & White Bean Soup

This light yet hearty spinach and white bean soup is full of fresh, vibrant greens and protein-packed beans. The combination of garlic, thyme, and lemon creates a flavor profile that’s both fresh and comforting. Perfect for a wholesome, nutrient-rich meal, it’s easy to store in mason jars and reheat for a quick, healthy lunch or dinner.

Ingredients

• 4 cups fresh spinach, roughly chopped
• 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Stir in the white beans, thyme, salt, and pepper, cooking for 2 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 15 minutes, allowing the flavors to combine.
4. Add the chopped spinach and cook for an additional 5 minutes, or until the spinach wilts and softens.
5. Use an immersion blender to purée part of the soup, leaving some beans and spinach whole for texture (or blend in batches if using a regular blender).
6. Stir in the lemon juice and adjust seasoning with more salt and pepper as needed.
7. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
8. To serve, heat the soup and garnish with fresh parsley.

This spinach and white bean soup is light yet filling, thanks to the fiber-rich beans and fresh spinach. The herbal notes of thyme and the bright acidity of lemon give the soup a refreshing twist, while still feeling hearty and comforting. Storing it in mason jars makes this a perfect meal prep option, allowing you to enjoy a nutritious, homemade soup with minimal effort whenever you need it.

Carrot & Ginger Soup

This carrot and ginger soup is a simple, aromatic, and health-boosting dish. The natural sweetness of carrots pairs beautifully with the warm, slightly spicy kick of fresh ginger. The addition of coconut milk gives it a creamy texture, making it comforting without being too heavy. Ideal for a quick meal, it’s also great for storing in mason jars to enjoy later.

Ingredients

• 6 large carrots, peeled and chopped
• 1 tablespoon grated fresh ginger
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Juice of 1 orange (optional, for added sweetness)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the chopped carrots and grated ginger, cooking for another 3 minutes.
3. Add the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and let the soup simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
5. Stir in the coconut milk and orange juice (if using) and let the soup simmer for an additional 5 minutes.
6. Taste the soup and adjust the seasoning with salt and pepper as needed.
7. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
8. To serve, heat the soup and garnish with fresh cilantro.

This carrot and ginger soup is a warming, nourishing dish that offers both sweetness and spice. The ginger adds a fresh, zesty flavor that perfectly complements the creamy coconut milk and tender carrots. With its easy-to-make nature and the ability to store it in mason jars, this soup is a great option for meal prepping. Simply heat it up and garnish for a revitalizing, healthy meal whenever you need it.

Tomato Basil Soup

This classic tomato basil soup combines the rich, savory taste of tomatoes with the fresh, fragrant flavor of basil. The creamy texture is created by blending in a touch of heavy cream, making it smooth and comforting. This soup is not only easy to prepare but also stores well in mason jars, offering a perfect option for a quick, homemade meal.

Ingredients

• 6 ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, for sweetness)
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes, until softened.
2. Add the chopped tomatoes, oregano, salt, pepper, and sugar (if using). Stir and cook for 10 minutes, allowing the tomatoes to break down and release their juices.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for another 20 minutes to allow the flavors to meld.
4. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
5. Stir in the heavy cream and heat through for an additional 5 minutes.
6. Taste the soup and adjust seasoning if needed.
7. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
8. To serve, heat the soup and garnish with fresh basil.

This tomato basil soup is a comforting, creamy classic that is both rich and refreshing. The sweetness of the tomatoes combined with the aromatic basil makes this soup a perfect match for a light lunch or dinner. Its ability to be stored in mason jars makes it ideal for meal prep, allowing you to have a homemade bowl of soup ready whenever you need it. Simply heat and garnish for a quick, satisfying meal.

Cauliflower & Leek Soup

This cauliflower and leek soup is a creamy, velvety blend of cauliflower’s mild, nutty flavor and leeks’ subtle sweetness. It’s a light yet filling soup that’s perfect for colder months or when you’re looking for a healthy, low-carb option. Storing it in mason jars makes it an excellent meal prep choice that can be enjoyed throughout the week.

Ingredients

• 1 medium head of cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ½ cup heavy cream or coconut milk (optional)
• Fresh chives or parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and leeks, and sauté for 5 minutes until softened.
2. Add the cauliflower, vegetable broth, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
3. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
4. Stir in the heavy cream or coconut milk, if using, and cook for another 5 minutes to heat through.
5. Taste the soup and adjust the seasoning with more salt and pepper as needed.
6. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
7. To serve, heat the soup and garnish with fresh chives or parsley.

This cauliflower and leek soup is a creamy, light yet satisfying dish that’s both healthy and delicious. The subtle flavors of cauliflower and leeks come together perfectly in a smooth, velvety texture, and the addition of cream makes it feel indulgent without being overly heavy. The mason jar storage option makes this soup convenient for meal prepping, allowing you to enjoy it throughout the week with minimal effort.

Sweet Potato & Lentil Soup

This sweet potato and lentil soup is a hearty and nutritious dish filled with the earthy sweetness of roasted sweet potatoes and the protein-packed goodness of lentils. The warming spices of cumin and cinnamon add depth and complexity, making it a comforting choice for any time of year. This soup can be stored in mason jars for easy meal prepping.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil. Roast for 25 minutes, or until tender.
2. Heat a little olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
3. Stir in the cumin, cinnamon, salt, and pepper, and cook for 1 minute to bring out the flavors.
4. Add the roasted sweet potatoes, red lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
5. Use an immersion blender to purée the soup until smooth (or blend in batches if using a regular blender).
6. Stir in the lemon juice (if using) and adjust the seasoning as needed.
7. Pour the soup into mason jars, seal, and store in the fridge for up to 5 days.
8. To serve, heat the soup and garnish with fresh cilantro.

This sweet potato and lentil soup is a nourishing, flavorful dish that’s perfect for a wholesome meal. The sweetness of roasted sweet potatoes is beautifully balanced by the earthy lentils and aromatic spices, creating a comforting and filling soup. Storing it in mason jars makes it an excellent option for meal prepping, providing a quick, nutritious meal that can be easily reheated and enjoyed anytime.

Note: More recipes are coming soon!