25+ Delicious Sunday Low-Sodium Vegan Soup Recipes for a Perfect Meal

Sundays are the perfect day to relax, unwind, and enjoy a delicious homemade meal with your loved ones. If you’re looking to keep your Sunday meal healthy and nourishing, a warm bowl of soup is always a great choice.

For those following a low-sodium vegan diet, finding satisfying and flavorful soups can be a challenge. But don’t worry—there are countless ways to make delicious soups that are both hearty and low in sodium.

In this article, we’ve gathered over 25 low-sodium vegan soup recipes that will not only please your taste buds but also keep you feeling great.

From creamy blends to hearty vegetable-filled options, these soups are packed with nutrition and full of flavor, without the high sodium content often found in canned or store-bought varieties.

Whether you’re looking for something comforting to enjoy with a crusty loaf of bread or a light starter to a Sunday dinner, these recipes will provide you with endless ideas for a satisfying meal.

25+ Delicious Sunday Low-Sodium Vegan Soup Recipes for a Perfect Meal

Eating a low-sodium diet doesn’t have to mean sacrificing flavor, especially when it comes to soup.

The 25+ low-sodium vegan soup recipes shared in this article prove that you can enjoy a variety of vibrant, nourishing, and satisfying soups while keeping your sodium intake in check.

Whether you’re craving a creamy soup, a hearty vegetable blend, or a refreshing chilled option, these recipes offer something for everyone.

So, next Sunday, take the opportunity to cook up one of these wholesome dishes, and enjoy a flavorful, health-boosting meal that the whole family can enjoy!

Spicy Lentil and Tomato Soup

This hearty and flavorful Spicy Lentil and Tomato Soup is perfect for a cozy Sunday. Packed with protein-rich lentils, antioxidant-rich tomatoes, and a kick of spice, it offers a filling and satisfying meal. The recipe is low in sodium yet high in taste, making it a healthy option without sacrificing flavor.

Ingredients:

• 1 cup dried red lentils
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) crushed tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• 1/2 tsp red pepper flakes (adjust to spice preference)
• Salt-free seasoning to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. Rinse the lentils thoroughly and set aside.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened (about 5 minutes).
3. Add the cumin, smoked paprika, turmeric, and red pepper flakes, stirring for another 2 minutes until fragrant.
4. Add the crushed tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce the heat to a simmer.
5. Cover and simmer for 30-35 minutes, or until the lentils are tender.
6. Taste and adjust seasonings if needed.
7. Serve hot, garnished with fresh cilantro if desired.

This Spicy Lentil and Tomato Soup offers a wonderful balance of flavors, with the warmth of spices and the hearty texture of lentils. The combination of tomatoes and spices not only enhances the taste but also provides antioxidants and anti-inflammatory benefits. It’s a great option for a low-sodium meal that still delivers bold, rich flavor.

Creamy Carrot and Ginger Soup

The Creamy Carrot and Ginger Soup is a velvety smooth, slightly sweet, and warming dish. Infused with fresh ginger, it’s perfect for a soothing Sunday lunch or dinner. This soup is not only vegan and low-sodium but also incredibly nourishing, rich in beta-carotene from the carrots and anti-inflammatory properties from the ginger.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1/2 cup coconut milk
• 1/2 tsp ground turmeric
• Salt-free seasoning to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened (about 5 minutes).
2. Add the grated ginger and ground turmeric, stirring for 2 minutes to bring out the flavors.
3. Add the chopped carrots and vegetable broth, bringing the mixture to a boil.
4. Reduce the heat to low and let it simmer for 25-30 minutes, or until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer it in batches to a blender.
6. Stir in the coconut milk and adjust the seasoning to taste.
7. Serve hot, garnished with fresh parsley if desired.

This Creamy Carrot and Ginger Soup is a luxurious, yet simple dish that is full of nutrients. The sweetness of the carrots and the warmth of the ginger create a comforting soup that’s perfect for cold days. With its creamy texture from coconut milk, it provides a satisfying bowl of comfort without the need for added sodium, making it a great option for health-conscious eaters.

Roasted Butternut Squash and Apple Soup

The Roasted Butternut Squash and Apple Soup is a deliciously comforting dish that combines the sweetness of butternut squash with the tartness of apples. The roasting process intensifies the flavors, resulting in a rich and satisfying soup. This vegan, low-sodium recipe is a great way to enjoy a naturally sweet, savory bowl of goodness on a Sunday.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt-free seasoning to taste
• Fresh thyme (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash and apples in 1 tbsp olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
3. While the squash and apples are roasting, heat a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft (about 5 minutes).
4. Once the squash and apples are roasted, add them to the pot with the onions and garlic.
5. Pour in the vegetable broth and bring to a simmer. Add the cinnamon, nutmeg, and salt-free seasoning.
6. Simmer for 10-15 minutes, allowing the flavors to meld.
7. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
8. Serve hot, garnished with fresh thyme if desired.

The Roasted Butternut Squash and Apple Soup is a perfect balance of sweet and savory flavors. Roasting the squash and apples enhances their natural sweetness, while the cinnamon and nutmeg add depth to the flavor. This velvety soup is both satisfying and nutritious, making it an ideal low-sodium, vegan choice for a cozy Sunday meal.

Zucchini and White Bean Soup

The Zucchini and White Bean Soup is a light yet hearty dish, full of fresh vegetables and protein-packed white beans. The combination of zucchini, onions, garlic, and fresh herbs makes this soup refreshing and satisfying, while the white beans add a creamy texture. It’s a healthy, low-sodium option for a fulfilling Sunday meal.

Ingredients:

• 2 medium zucchinis, diced
• 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 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 and garlic, cooking for 5 minutes until soft and fragrant.
2. Add the diced zucchini to the pot, cooking for another 5-7 minutes, until slightly softened.
3. Stir in the white beans, vegetable broth, oregano, thyme, and black pepper. Bring the mixture to a boil.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
5. Stir in the lemon juice and adjust seasonings to taste.
6. Serve the soup hot, garnished with fresh parsley if desired.

This Zucchini and White Bean Soup is a light, refreshing, and nutrient-packed dish that is perfect for a low-sodium vegan meal. The zucchini adds a delicate texture, while the white beans provide creaminess without the need for cream. The fresh herbs and lemon juice elevate the flavors, making this soup a satisfying and flavorful option for a Sunday lunch or dinner.

Sweet Potato and Kale Soup

The Sweet Potato and Kale Soup is a hearty and wholesome dish filled with vibrant orange sweet potatoes and nutritious kale. This soup is naturally sweet, packed with fiber, vitamins, and minerals, and has a satisfying, earthy flavor. It’s a great low-sodium choice for a filling and nourishing meal on a lazy Sunday.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• Salt-free seasoning to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes until softened.
2. Add the cubed sweet potatoes to the pot, cooking for another 5 minutes to slightly brown the edges.
3. Pour in the vegetable broth, smoked paprika, cumin, and black pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Add the chopped kale to the pot and cook for another 5-7 minutes until the kale is wilted and tender.
6. Adjust the seasoning with salt-free seasoning and a squeeze of fresh lemon juice, if desired.
7. Serve the soup hot, enjoying the hearty, flavorful combination.

This Sweet Potato and Kale Soup is both comforting and nutrient-rich. The sweetness of the potatoes complements the earthiness of the kale, creating a delicious balance. It’s an ideal low-sodium, vegan soup for those seeking a nutritious meal without compromising on taste, and it’s perfect for a cozy Sunday meal that leaves you feeling nourished and satisfied.

Roasted Cauliflower and Leek Soup

The Roasted Cauliflower and Leek Soup is a rich, velvety soup with deep roasted flavors, enhanced by the subtle sweetness of leeks. The cauliflower adds creaminess, making it a perfect low-sodium, vegan option for a comforting meal. This soup is simple yet sophisticated, offering a great balance of texture and flavor.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 medium leeks, cleaned and sliced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp ground black pepper
• Salt-free seasoning to taste
• Fresh chives (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until the cauliflower is golden and slightly caramelized.
3. While the cauliflower is roasting, heat a large pot over medium heat and sauté the sliced leeks and garlic until softened (about 5 minutes).
4. Add the roasted cauliflower to the pot, then pour in the vegetable broth. Stir in the ground coriander, turmeric, and black pepper.
5. Bring the soup to a simmer and cook for 10-15 minutes to allow the flavors to blend.
6. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
7. Adjust the seasoning with salt-free seasoning, if needed.
8. Serve hot, garnished with fresh chives for an added touch.

This Roasted Cauliflower and Leek Soup offers a delicate yet satisfying flavor profile, where the roasted cauliflower provides depth and creaminess without added sodium. The earthy sweetness of the leeks and the subtle warmth from the spices make this soup comforting and perfect for a low-sodium vegan option. It’s a wonderfully nourishing dish for any Sunday, with the bonus of being both easy and elegant.

Tomato and Basil Soup

This classic Tomato and Basil Soup is a simple, comforting, and flavorful dish made with ripe tomatoes, fresh basil, and garlic. The rich taste of tomatoes is balanced by the aromatic basil, making it a perfect low-sodium vegan soup. It’s light yet satisfying and an excellent choice for a cozy Sunday.

Ingredients:

• 6 medium ripe tomatoes, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup low-sodium vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp dried basil (or more fresh basil for garnish)
• Ground black pepper to taste
• Fresh basil leaves (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Add the chopped tomatoes to the pot and cook for 5-7 minutes, allowing the tomatoes to break down and release their juices.
3. Stir in the vegetable broth, oregano, and dried basil. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a blender.
5. Adjust seasoning with ground black pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This Tomato and Basil Soup is a timeless classic that feels like a warm hug in a bowl. The rich, tangy tomatoes blend perfectly with the aromatic basil, making it a naturally flavorful, low-sodium dish. It’s a perfect meal for a light, nourishing Sunday, offering a refreshing taste that satisfies your cravings without overwhelming your palate.

Vegan Mushroom and Barley Soup

Vegan Mushroom and Barley Soup is a hearty, earthy dish full of tender mushrooms and chewy barley, combined with a savory vegetable broth. The mushrooms lend umami flavor, while the barley adds a wonderful texture. This filling soup is both satisfying and comforting, offering a low-sodium, nutritious meal perfect for a chilly Sunday.

Ingredients:

• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1/2 cup barley, rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt-free seasoning to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the sliced mushrooms, cooking for an additional 5-7 minutes until they release their moisture and become tender.
3. Add the diced carrot, celery, and rinsed barley to the pot. Stir well.
4. Pour in the vegetable broth, dried thyme, and black pepper. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the barley is tender.
5. Adjust seasoning with salt-free seasoning if necessary.
6. Serve hot, garnished with fresh parsley if desired.

The Vegan Mushroom and Barley Soup is a fulfilling, nourishing dish that’s perfect for a low-sodium, hearty meal. The combination of mushrooms and barley gives the soup a rich, earthy flavor, while the vegetables provide freshness and crunch. It’s a wonderful option for a Sunday meal that leaves you feeling both satisfied and energized.

Coconut and Lime Sweet Potato Soup

This Coconut and Lime Sweet Potato Soup is an incredibly flavorful, smooth, and creamy soup with a tropical twist. The natural sweetness of the sweet potatoes is complemented by the rich coconut milk and bright lime juice. It’s a satisfying, low-sodium vegan soup that’s perfect for a relaxing Sunday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) coconut milk (lite if preferred)
• Juice of 1 lime
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• Salt-free seasoning to taste
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the grated ginger, ground cumin, and turmeric, cooking for another 2 minutes until fragrant.
3. Add the cubed sweet potatoes and vegetable broth to the pot. Bring the mixture to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in the coconut milk and lime juice. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
6. Adjust seasoning with salt-free seasoning to taste.
7. Serve hot, garnished with fresh cilantro if desired.

The Coconut and Lime Sweet Potato Soup offers a beautiful balance of sweet, creamy, and zesty flavors. The richness of coconut milk blends perfectly with the bright, refreshing lime, while the sweet potatoes provide depth and texture. This low-sodium soup is a vibrant and satisfying dish, perfect for a Sunday that feels both nourishing and indulgent without being overly heavy.

Carrot and Ginger Soup

This Carrot and Ginger Soup is a wonderfully warming and aromatic dish, perfect for a chilly Sunday. The natural sweetness of carrots is enhanced by the zing of fresh ginger, creating a harmonious blend of flavors. With its smooth texture and gentle spice, this soup is low in sodium but high in flavor and nutrients, making it an ideal healthy choice.

Ingredients:

• 4 medium carrots, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground black pepper
• 1 tbsp fresh lemon juice
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the chopped carrots and grated ginger to the pot. Stir well to combine and cook for another 3 minutes.
3. Pour in the vegetable broth, cumin, coriander, and black pepper. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a blender.
5. Stir in the lemon juice, adjust the seasoning if needed, and serve hot.
6. Garnish with fresh cilantro, if desired.

This Carrot and Ginger Soup offers a fresh, vibrant flavor profile with a perfect balance of sweetness from the carrots and a gentle heat from the ginger. It’s a low-sodium, vegan option that’s both soothing and nourishing. The added lemon juice gives the soup a light, tangy finish, making it an ideal choice for a healthy, warming meal on a Sunday.

Spicy Black Bean Soup

The Spicy Black Bean Soup is a flavorful, hearty, and satisfying dish that packs a punch with its spicy kick. Black beans are the star of this soup, providing both protein and fiber, while a blend of spices and vegetables add depth and complexity. This low-sodium vegan soup is perfect for those who enjoy a little heat and a lot of flavor.

Ingredients:

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 medium tomato, diced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp ground cayenne pepper (optional for more heat)
• 1/2 tsp ground black pepper
• 1 tbsp fresh lime juice
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and red bell pepper, cooking for 5-7 minutes until softened.
2. Add the minced garlic and diced tomato to the pot and cook for another 3 minutes.
3. Stir in the black beans, vegetable broth, cumin, chili powder, cayenne pepper (if using), and black pepper. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to develop.
5. Use a potato masher or immersion blender to slightly mash some of the beans, creating a thicker texture.
6. Stir in the lime juice, adjust the seasoning if necessary, and serve hot.
7. Garnish with fresh cilantro, if desired.

The Spicy Black Bean Soup is a hearty, satisfying, and flavorful dish that balances heat with depth. The black beans provide a creamy texture, while the spices bring an exciting layer of warmth. It’s a fantastic low-sodium vegan soup for a Sunday meal, offering a nutritious boost while keeping your taste buds engaged with every spoonful.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a rich, velvety soup that perfectly captures the natural sweetness of butternut squash. Roasting the squash before blending brings out a deep, caramelized flavor that adds complexity to the soup. With a creamy texture and comforting flavors, this low-sodium vegan soup is ideal for a cozy Sunday meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 1 tbsp fresh orange juice (optional)
• Fresh sage or thyme leaves (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil and spread them on a baking sheet. Roast for 25-30 minutes, or until the squash is soft and slightly caramelized.
3. In a large pot, sauté the diced onion and garlic over medium heat for 5-7 minutes until softened.
4. Add the roasted butternut squash to the pot, along with the vegetable broth, cinnamon, nutmeg, and black pepper. Stir well and bring the soup to a boil.
5. Reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
6. Use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
7. Stir in the orange juice for an extra burst of flavor, if desired.
8. Serve hot, garnished with fresh sage or thyme leaves.

This Roasted Butternut Squash Soup is the epitome of comfort food with its silky texture and naturally sweet, roasted flavor. The combination of warm spices and the richness of butternut squash makes this low-sodium vegan soup an ideal option for a cozy Sunday. It’s both nourishing and flavorful, with a touch of elegance from the optional citrus and herb garnish.

Sweet Potato and Kale Soup

Sweet Potato and Kale Soup is a vibrant and nutritious dish full of flavors and textures. The sweet potatoes add natural sweetness, while the kale provides a satisfying earthy taste. The soup is packed with fiber, vitamins, and minerals, making it a perfect low-sodium vegan option for a wholesome Sunday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp ground black pepper
• 3 cups chopped kale (stems removed)
• Juice of 1 lemon
• Salt-free seasoning (optional, to taste)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the turmeric, cumin, and black pepper, cooking for another 1-2 minutes to toast the spices.
3. Add the cubed sweet potatoes and vegetable broth, bringing the mixture to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in the chopped kale and cook for an additional 5-7 minutes until the kale is wilted and tender.
6. Adjust seasoning with salt-free seasoning or a dash of lemon juice for extra brightness.
7. Serve hot, garnished with a slice of lemon or extra kale if desired.

This Sweet Potato and Kale Soup is a nutrient-packed, low-sodium dish that is both filling and delicious. The sweetness of the sweet potatoes contrasts beautifully with the earthy kale, and the spices add a comforting warmth. It’s the perfect soup for a Sunday lunch or dinner when you’re looking for something hearty, satisfying, and full of health benefits.

Zucchini and Corn Soup

Zucchini and Corn Soup is a light yet satisfying low-sodium vegan soup bursting with fresh flavors. The zucchini adds a mild, delicate taste, while the corn contributes a natural sweetness. This soup is quick to make and offers a refreshing option for a Sunday meal, especially in warmer weather.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup fresh or frozen corn kernels
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cumin
• 1/4 tsp ground paprika
• 1/4 tsp ground black pepper
• 1 tbsp fresh lime juice (optional)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 5-7 minutes until softened.
2. Add the diced zucchini and corn to the pot and sauté for another 3-5 minutes.
3. Stir in the cumin, paprika, and black pepper, and cook for an additional minute to bring out the flavors.
4. Pour in the vegetable broth, bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the zucchini is tender.
5. Use an immersion blender to blend the soup slightly, leaving some chunks of zucchini and corn for texture.
6. Stir in the lime juice for a touch of freshness, if desired.
7. Serve hot, garnished with fresh cilantro.

Zucchini and Corn Soup is a fresh, light, and flavorful dish that’s perfect for a low-sodium vegan meal. The combination of sweet corn and tender zucchini creates a satisfying texture, while the spices add a nice depth of flavor. With a hint of lime and cilantro, this soup offers a refreshing twist that’s perfect for any Sunday, whether it’s hot or cold outside.

Creamy Broccoli and Cashew Soup

The Creamy Broccoli and Cashew Soup is a velvety smooth, rich soup with the perfect balance of creamy texture and earthy broccoli flavor. Cashews are used to create the creaminess, making it an excellent dairy-free and low-sodium vegan option. This soup is hearty, comforting, and full of nutrients, making it ideal for a cozy Sunday meal.

Ingredients:

• 4 cups broccoli florets (about 2 large heads of broccoli)
• 1/2 cup raw cashews (soaked for 2-4 hours)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground turmeric
• 1/4 tsp ground black pepper
• 1 tbsp lemon juice
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and cook for an additional 5 minutes.
3. Stir in the vegetable broth, turmeric, and black pepper, bringing the mixture to a boil.
4. Reduce the heat and simmer for 10-15 minutes, or until the broccoli is tender.
5. While the soup simmers, blend the soaked cashews with a little water in a high-speed blender until smooth and creamy.
6. Once the broccoli is tender, use an immersion blender to blend the soup until smooth. Stir in the cashew cream and lemon juice, and cook for an additional 5 minutes.
7. Adjust seasoning if necessary and serve hot, garnished with fresh parsley.

This Creamy Broccoli and Cashew Soup is a comforting, nutrient-packed meal with a creamy, rich texture that feels indulgent without being heavy. The cashews provide a dairy-free creaminess, while the broccoli delivers a wonderful depth of flavor. Perfect for a Sunday, this low-sodium vegan soup is both satisfying and healthy, giving you a nourishing meal to end the week on a high note.

Note: More recipes are coming soon!