35+ Delicious Sunday Low Sodium Low Carb Soup Recipes for Your Menu

Finding a soup recipe that is both satisfying and healthy can be a challenge, especially when you’re looking to keep things low sodium and low carb.

Whether you’re following a specific diet plan or simply want a lighter option for your Sunday meals, there are plenty of delicious soups that can meet your dietary needs without sacrificing flavor.

In this article, we’ll share a variety of 35+ low-sodium, low-carb soup recipes that are perfect for your Sunday lunch or dinner.

From comforting vegetable blends to creamy and rich options, these soups are packed with nutrients and designed to keep you feeling full and satisfied.

Each recipe is carefully crafted to ensure a balance of taste and health benefits, without the worry of excess salt or carbs. Let’s dive into these wholesome soup ideas that you can easily incorporate into your weekend routine!

35+ Delicious Sunday Low Sodium Low Carb Soup Recipes for Your Menu

These 35+ Sunday low-sodium, low-carb soup recipes prove that eating healthy doesn’t mean compromising on flavor.

With a wide variety of options to choose from, you can enjoy comforting and nourishing soups all week long, especially on Sundays when you want something light yet satisfying.

Whether you prefer creamy soups, hearty broths, or vegetable-rich options, these recipes offer something for every palate.

So, next time you’re planning your Sunday meals, remember to give one of these flavorful and nutritious soups a try—you’ll be amazed at how delicious healthy eating can be!

Low Sodium Cauliflower and Leek Soup

This comforting, creamy cauliflower and leek soup is the perfect low-sodium, low-carb option for a cozy Sunday lunch. Packed with flavor from fresh vegetables and subtle herbs, it’s an excellent choice for those looking to enjoy a healthy, hearty soup without the extra salt or carbs. The cauliflower blends beautifully, creating a smooth texture, while the leeks add a delicate, sweet onion flavor.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 cup unsweetened almond milk (or any preferred low-sodium milk alternative)
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and leeks, cooking until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the cauliflower florets, thyme, and pepper, then pour in the vegetable broth. Bring the mixture to a boil, reduce the heat, and let it simmer for 20-25 minutes, or until the cauliflower is tender.
4. Once the cauliflower is soft, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
5. Return the soup to the pot and stir in the almond milk. Adjust the seasoning if needed, and cook on low heat for another 5 minutes.
6. Serve hot, garnished with fresh parsley if desired.

This Low Sodium Cauliflower and Leek Soup is a delightful option for anyone seeking a healthy yet indulgent-tasting soup. The combination of cauliflower and leeks offers a natural sweetness without needing added salt, while the almond milk provides a creamy texture, making each spoonful satisfying. It’s the ideal meal for those on a low-sodium, low-carb diet, offering plenty of nutrients and flavor in every bowl.

Zucchini and Tomato Basil Soup

Light, fresh, and incredibly tasty, this zucchini and tomato basil soup is an easy-to-make, low-sodium, and low-carb option for a Sunday meal. Bursting with vibrant vegetables, it is enhanced by the aromatic flavors of fresh basil and the rich taste of ripe tomatoes. This soup is low in calories yet full of essential vitamins and antioxidants, making it a nourishing choice for a healthy diet.

Ingredients:

• 2 medium zucchinis, sliced
• 4 ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 cup fresh basil, chopped
• 1 tablespoon lemon juice (optional)
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes, or until softened.
2. Add the zucchini and tomatoes, then sprinkle with oregano and black pepper. Cook for another 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the zucchini is tender.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a blender.
5. Stir in the fresh basil and lemon juice, then adjust the seasoning to taste.
6. Serve the soup hot, garnished with extra basil leaves.

The Zucchini and Tomato Basil Soup offers a refreshing and flavorful way to enjoy a low-sodium, low-carb meal. Its vibrant ingredients, including fresh tomatoes and zucchini, combine perfectly with the fragrant basil, providing a delicious yet light soup. Whether you enjoy it on a chilly Sunday or as a midweek lunch, this soup is full of nutrients and makes for a healthy, satisfying option that fits perfectly within a balanced diet.

Spicy Cabbage and Green Bean Soup

This spicy cabbage and green bean soup is a hearty, low-sodium, and low-carb dish that will warm you up on a cool Sunday afternoon. The robust flavors of cabbage and green beans are complemented by a touch of heat from chili flakes and the savory richness of garlic and onions. It’s an easy-to-make soup that provides a generous serving of fiber and essential nutrients, making it a great addition to any healthy eating plan.

Ingredients:

• 2 cups green beans, trimmed and cut into 2-inch pieces
• 3 cups cabbage, shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon chili flakes (adjust to taste)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 tablespoon apple cider vinegar (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
2. Stir in the cabbage, green beans, chili flakes, smoked paprika, and black pepper. Cook for 5 minutes, stirring occasionally to combine the flavors.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Let the soup cook for 20 minutes, or until the vegetables are tender.
4. Stir in the apple cider vinegar for an added depth of flavor, if desired.
5. Taste and adjust seasoning if needed, then serve hot.

This Spicy Cabbage and Green Bean Soup is a flavorful and nourishing choice for anyone looking to enjoy a low-sodium, low-carb meal that doesn’t compromise on taste. The combination of spicy heat, savory garlic, and hearty cabbage provides a satisfying base, while the green beans contribute a delightful texture. This soup is ideal for a quick meal or as a hearty side to your Sunday meal, offering great nutritional value while remaining light and healthy.

Creamy Spinach and Avocado Soup

This creamy spinach and avocado soup is a velvety, satisfying dish perfect for a low-sodium, low-carb Sunday lunch. Packed with fresh spinach and the smooth, creamy texture of avocado, this soup delivers a nourishing boost of vitamins and healthy fats. The mild flavor is enhanced with a hint of garlic and a touch of lemon, making it refreshing and comforting at the same time.

Ingredients:

• 4 cups fresh spinach, washed
• 1 ripe avocado, peeled and pitted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the spinach and cook until wilted, about 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
4. Add the avocado, basil, and black pepper to the pot. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches.
5. Stir in the lemon juice and adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

The Creamy Spinach and Avocado Soup is a vibrant, nutrient-dense option for anyone following a low-sodium, low-carb diet. The addition of avocado not only creates a rich texture but also provides heart-healthy fats, while spinach adds an abundance of vitamins. This soup is the perfect light yet filling meal, offering a balance of flavors that make it an excellent choice for a Sunday lunch that nourishes and delights.

Roasted Red Pepper and Cauliflower Soup

This roasted red pepper and cauliflower soup is a savory, slightly smoky dish that is naturally low in sodium and carbs. The roasted red peppers add a deliciously sweet and smoky flavor that pairs perfectly with the cauliflower’s mild taste, creating a smooth, flavorful base. With a touch of garlic and herbs, this soup is the perfect comfort food that’s healthy and satisfying.

Ingredients:

• 2 large red bell peppers, halved and seeded
• 1 medium head of cauliflower, chopped into florets
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red pepper halves on a baking sheet, skin side up, and roast for about 20 minutes or until the skin is charred and blistered. Once done, remove from the oven and let cool, then peel off the skin and chop the peppers.
2. While the peppers are roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5-7 minutes.
3. Add the cauliflower, smoked paprika, and black pepper to the pot, cooking for another 5 minutes. Stir occasionally to combine the flavors.
4. Add the roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
6. Stir in fresh thyme, adjust seasoning if necessary, and serve hot. Garnish with fresh basil or parsley.

Roasted Red Pepper and Cauliflower Soup offers a perfect combination of smoky, sweet, and savory flavors that make for an irresistible low-sodium, low-carb option. The roasting process enhances the natural sweetness of the red peppers, while cauliflower provides a smooth texture that’s both satisfying and light. This soup is a great way to enjoy a filling, healthy meal while keeping it low on sodium and carbs.

Lemon Herb Chicken and Vegetable Soup

This Lemon Herb Chicken and Vegetable Soup is a refreshing, tangy, and wholesome meal ideal for a low-sodium, low-carb Sunday dinner. Packed with lean chicken breast and a variety of vegetables, it’s a protein-rich, nutrient-dense option. The bright lemon flavor and aromatic herbs add a burst of freshness, making each spoonful light and flavorful.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 small onion, chopped
• 1 medium carrot, sliced
• 1 cup zucchini, sliced
• 1 cup celery, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrot, celery, and garlic, cooking for about 5 minutes until the vegetables are softened.
2. Add the chicken breasts, chicken broth, oregano, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is fully cooked.
3. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot, and add the zucchini.
4. Continue to simmer for an additional 10-15 minutes, until the zucchini is tender.
5. Stir in the lemon juice, and taste for seasoning. Add more pepper or lemon juice if desired.
6. Serve hot, garnished with fresh parsley.

The Lemon Herb Chicken and Vegetable Soup is a light yet satisfying dish that’s full of lean protein and fresh vegetables. The lemon gives the soup a bright, tangy note, while the herbs provide depth of flavor. This soup is not only a great choice for a low-sodium, low-carb diet but also a great way to enjoy a balanced meal that’s both filling and refreshing. It’s perfect for a Sunday evening, offering warmth, nourishment, and a little zest to end the week.

Butternut Squash and Sage Soup

This Butternut Squash and Sage Soup is a rich, velvety soup that’s perfect for a low-sodium, low-carb Sunday meal. The natural sweetness of the butternut squash combines beautifully with the earthy, aromatic flavor of fresh sage, creating a warm, comforting dish. With a creamy texture and minimal ingredients, it’s a healthy option for those looking to indulge in a flavorful soup without added sodium or carbs.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cinnamon (optional)
• 1/4 cup unsweetened almond milk (or preferred low-sodium milk alternative)
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, until the squash is tender and lightly browned.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes, until softened.
3. Once the squash is roasted, add it to the pot with the onions and garlic. Stir in the sage, black pepper, and cinnamon (if using).
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Stir in the almond milk and cook for an additional 5 minutes to allow the flavors to meld together.
7. Serve hot, garnished with fresh sage leaves.

This Butternut Squash and Sage Soup is a creamy and comforting dish that highlights the natural sweetness of squash, complemented by the aromatic depth of sage. The addition of almond milk gives it a creamy texture without adding unnecessary carbs or sodium, making it a perfect low-sodium, low-carb option for a cozy Sunday meal. It’s an elegant soup that’s both nourishing and satisfying, ideal for any time of year when you crave a healthy, flavorful dish.

Spicy Tomato and Cucumber Soup

This Spicy Tomato and Cucumber Soup is a light, refreshing, and slightly tangy dish perfect for a low-sodium, low-carb lunch. The coolness of the cucumber pairs wonderfully with the acidity of ripe tomatoes, while the touch of chili flakes adds a kick of heat. This soup is a perfect balance of fresh vegetables, vibrant flavors, and heat, making it a great way to enjoy a healthy, satisfying meal.

Ingredients:

• 4 ripe tomatoes, chopped
• 1 cucumber, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon chili flakes (adjust to taste)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cumin (optional)
• 1 tablespoon fresh lemon juice
• Fresh cilantro or basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the chopped tomatoes and cucumber to the pot, stirring occasionally for 5 minutes.
3. Sprinkle in the chili flakes, cumin (if using), and black pepper, and cook for another 2 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat and simmer for 15 minutes to allow the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
6. Stir in the lemon juice and taste to adjust the seasoning if necessary.
7. Serve hot, garnished with fresh cilantro or basil.

The Spicy Tomato and Cucumber Soup is a vibrant, fresh, and flavorful dish that’s perfect for a low-sodium, low-carb lifestyle. The combination of sweet tomatoes, cool cucumber, and the spicy kick from chili flakes provides a satisfying and refreshing bowl of soup. This recipe offers a wonderful way to enjoy healthy vegetables with a burst of flavor, making it an ideal choice for a light yet satisfying Sunday meal.

Eggplant and Mushroom Soup

This Eggplant and Mushroom Soup is a hearty, earthy dish that’s perfect for a low-sodium, low-carb diet. The savory mushrooms and tender eggplant come together in a rich, flavorful broth that’s enhanced by a mix of aromatic herbs. With its robust taste and satisfying texture, this soup is a comforting and nourishing choice for any meal, particularly on a cool Sunday.

Ingredients:

• 1 medium eggplant, cubed
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1 tablespoon fresh parsley, chopped (optional)
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes, until softened.
2. Add the mushrooms and eggplant to the pot, stirring occasionally for 5-7 minutes until the vegetables start to release their juices.
3. Sprinkle in the thyme and black pepper, and cook for another 2 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 20 minutes, or until the eggplant is tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer it in batches to a regular blender.
6. Stir in balsamic vinegar for extra depth of flavor, if desired, and adjust seasoning to taste.
7. Serve hot, garnished with fresh parsley.

The Eggplant and Mushroom Soup is an earthy, comforting dish that’s naturally low in sodium and carbs. The combination of tender eggplant and savory mushrooms creates a rich, flavorful base, while the optional balsamic vinegar adds a subtle depth to the overall flavor. This soup is perfect for a low-sodium, low-carb diet and serves as a satisfying and wholesome meal for any occasion, especially on a cool Sunday when you crave something warming and nourishing.

Zucchini and Basil Soup

This Zucchini and Basil Soup is a light, refreshing, and naturally low-sodium and low-carb option for a satisfying Sunday meal. The creamy texture of zucchini combined with the aromatic flavors of fresh basil creates a wonderfully fresh and flavorful soup. Perfect for those looking to enjoy a healthy and comforting meal without compromising on taste, this soup is packed with vitamins and minerals and is ideal for anyone following a low-carb lifestyle.

Ingredients:

• 4 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
• 1/2 teaspoon ground black pepper
• 1/4 cup unsweetened almond milk (or preferred low-sodium milk alternative)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes, until softened.
2. Add the chopped zucchini to the pot and stir occasionally for 3-4 minutes, allowing the zucchini to begin releasing its moisture.
3. Sprinkle in the dried basil (or fresh basil) and black pepper, stirring to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes, until the zucchini is tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Stir in the almond milk for creaminess and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh basil leaves.

This Zucchini and Basil Soup is a light and nourishing dish that offers fresh, vibrant flavors and a creamy texture without the addition of excess sodium or carbs. The combination of zucchini’s subtle taste and the fragrant basil creates a refreshing, healthy soup that can easily be enjoyed as a standalone meal or paired with a salad or protein for added satisfaction. It’s the perfect option for a wholesome, low-sodium, and low-carb meal any day of the week, but especially on Sundays when you crave something simple yet satisfying.

Cauliflower and Leek Soup

This Cauliflower and Leek Soup is a delicious, creamy, and low-carb option that’s perfect for those seeking a nourishing and comforting meal. The subtle sweetness of leeks pairs beautifully with the nutty flavor of cauliflower, creating a rich and velvety texture. This soup is naturally low in sodium and can be easily made vegan, making it an ideal choice for a low-sodium, low-carb, and healthy Sunday dish.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup unsweetened almond milk (or preferred low-sodium milk alternative)
• Fresh chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, cooking for 5-7 minutes until softened.
2. Add the cauliflower florets to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Sprinkle in the thyme and black pepper, stirring to combine.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches using a regular blender.
6. Stir in the almond milk for extra creaminess and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh chives, if desired.

The Cauliflower and Leek Soup is a naturally creamy, satisfying, and flavorful option for anyone on a low-sodium, low-carb diet. The cauliflower provides a rich, velvety texture, while the leeks add a subtle sweetness that enhances the overall flavor profile of the soup. This dish is perfect for a cozy Sunday meal and offers a nourishing, guilt-free experience for those looking to eat healthy without sacrificing flavor.

Spiced Carrot and Ginger Soup

The Spiced Carrot and Ginger Soup is a bright, vibrant dish that combines the natural sweetness of carrots with the zesty kick of fresh ginger. This soup is low in sodium and carbs, yet full of flavor, making it the perfect healthy choice for a Sunday meal. The addition of warming spices like cumin and coriander provides a depth of flavor that complements the freshness of the carrots and ginger. It’s a perfect balance of sweetness, spice, and comfort.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 1/4 cup unsweetened coconut milk (or preferred low-sodium milk alternative)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the chopped carrots and grated ginger, cooking for another 5 minutes, stirring occasionally.
3. Sprinkle in the cumin, coriander, black pepper, and cinnamon (if using). Stir to coat the vegetables with the spices.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches in a regular blender.
6. Stir in the coconut milk for creaminess and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro.

This Spiced Carrot and Ginger Soup is a flavorful, aromatic dish that’s perfect for those looking to enjoy a warm, satisfying meal while staying low in sodium and carbs. The natural sweetness of the carrots is balanced beautifully by the zing of fresh ginger and the depth of the spices. This soup is a perfect choice for a comforting Sunday meal, full of nutrients and packed with bold, vibrant flavors that will warm you from the inside out.

Creamy Spinach and Avocado Soup

This Creamy Spinach and Avocado Soup is a vibrant, nourishing, and flavorful option that’s both low-sodium and low-carb. The combination of creamy avocado and fresh spinach creates a smooth, velvety texture that is both satisfying and healthy. Packed with vitamins and healthy fats, this soup is perfect for those looking for a refreshing and light yet filling meal on a Sunday. The natural creaminess from the avocado ensures that it feels indulgent, while still being a nutrient-dense choice.

Ingredients:

• 4 cups fresh spinach, washed
• 1 ripe avocado, peeled and pitted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes, until softened and fragrant.
2. Add the spinach to the pot and sauté for 2-3 minutes until wilted.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 5-10 minutes.
4. Remove from heat and let the soup cool for a few minutes. Add the avocado, lemon juice, black pepper, and cayenne pepper (if using).
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches in a regular blender.
6. Return the soup to the pot and warm it over low heat for an additional 5 minutes.
7. Serve hot, garnished with fresh cilantro or parsley.

This creamy spinach and avocado soup is the perfect low-carb, low-sodium meal for a healthy and satisfying Sunday lunch. The creamy texture from the avocado pairs beautifully with the fresh spinach, making this soup both refreshing and indulgent. Full of healthy fats, fiber, and essential nutrients, it’s a perfect choice for anyone seeking to maintain a balanced and wholesome diet while still enjoying delicious flavors.

Roasted Tomato and Bell Pepper Soup

This Roasted Tomato and Bell Pepper Soup is a hearty and flavorful dish that combines the natural sweetness of roasted tomatoes with the smokiness of bell peppers. Low in sodium and carbs, this soup is packed with antioxidants and vitamins, making it a perfect option for a light yet fulfilling meal. The roasting process enhances the depth of the vegetables’ flavor, creating a rich and comforting soup that’s perfect for a cozy Sunday meal.

Ingredients:

• 4 large tomatoes, quartered
• 2 red bell peppers, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika (optional)
• 1/4 cup unsweetened almond milk (or preferred low-sodium milk alternative)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the quartered tomatoes and chopped bell peppers on a baking sheet. Drizzle with olive oil and roast for 20-25 minutes, until softened and slightly charred.
2. Heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened and fragrant.
3. Add the roasted tomatoes and bell peppers to the pot, stirring to combine.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches using a regular blender.
6. Stir in the almond milk for creaminess and season with oregano, black pepper, and smoked paprika (if using).
7. Serve hot, garnished with fresh basil leaves.

Roasted Tomato and Bell Pepper Soup is a rich, comforting dish that is bursting with flavors from roasted vegetables and aromatic herbs. The roasted vegetables provide a deep, smoky flavor that makes this soup feel indulgent while still being low in sodium and carbs. This soup is a perfect Sunday option for anyone looking for a healthy, satisfying meal that’s full of flavor, vitamins, and antioxidants.

Cabbage and Mushroom Soup

This Cabbage and Mushroom Soup is a hearty and nutritious dish that offers a savory, earthy flavor while being low in sodium and carbs. The cabbage adds a satisfying crunch, while the mushrooms provide umami richness, making this soup both comforting and light. This low-carb, low-sodium recipe is packed with fiber and vitamins, making it an excellent choice for those who want to enjoy a filling and healthy meal without excess calories or salt.

Ingredients:

• 4 cups cabbage, shredded
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
2. Add the sliced mushrooms and cook for another 5-7 minutes, until they begin to release their moisture and become tender.
3. Add the shredded cabbage to the pot and stir for a few minutes, allowing it to soften slightly.
4. Pour in the vegetable broth, thyme, black pepper, and turmeric (if using). Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cabbage is tender.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with fresh parsley.

This Cabbage and Mushroom Soup is a hearty, comforting, and nutrient-packed dish that’s perfect for those seeking a low-carb, low-sodium meal. The combination of earthy mushrooms and crunchy cabbage makes this soup both filling and delicious. It’s a fantastic choice for a Sunday meal, offering plenty of fiber and flavor while remaining light and healthy. This soup is sure to satisfy your hunger without compromising on your dietary goals.

Note: More recipes are coming soon!