28+30 Flavorful Vegetarian Soup Recipes to Try This Year

Soup is one of the most versatile and comforting meals, especially when it’s made with wholesome vegetarian ingredients.

Whether you’re looking for a hearty bowl to warm you up on a chilly day or a light, fresh soup to enjoy in the warmer months, there’s something magical about the combination of seasonal vegetables, herbs, and spices simmering together in a pot.

In this blog article, we’re sharing over 28+30 vegetarian soup recipes that will satisfy your taste buds year-round.

From creamy purees to chunky stews, these soups are packed with flavor, nutrition, and creativity.

So, grab your favorite pot, gather your ingredients, and prepare for a journey of wholesome, plant-based goodness!

28+30 Flavorful Vegetarian Soup Recipes to Try This Year

Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, these 28+30 vegetarian soup recipes will surely inspire your next meal.

From vibrant vegetable-based soups to creamy and rich blends, there’s a recipe for every taste and occasion.

With these simple and nourishing dishes, you’ll be able to create satisfying meals that keep you feeling great, no matter the season.

So, let these recipes be your go-to guide for healthy, comforting, and delicious vegetarian soups all year long!

Creamy Tomato Basil Soup

This classic creamy tomato basil soup is a comforting and rich dish, perfect for cold weather or anytime you crave something warm and satisfying. Made with fresh tomatoes, basil, and a smooth cream base, this soup offers a velvety texture and balanced flavors. It pairs wonderfully with grilled cheese for a timeless meal.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Add the chopped tomatoes and cook for an additional 5-7 minutes, stirring occasionally.
3. Pour in the vegetable broth, basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, allowing the flavors to meld.
4. Use an immersion blender to blend the soup until smooth (or transfer it in batches to a regular blender).
5. Stir in the heavy cream and cook for an additional 5 minutes.
6. Taste and adjust seasoning, then serve hot with fresh basil leaves as a garnish.

This creamy tomato basil soup is a delightful, velvety treat that’s perfect for any time of year. The balance of fresh tomatoes, fragrant basil, and smooth cream makes it both comforting and satisfying. It’s an easy-to-make soup that you can pair with crusty bread or a sandwich to make a complete meal. Enjoy the rich flavors and creamy texture in every spoonful!

Roasted Butternut Squash Soup

This roasted butternut squash soup is a wonderfully rich and velvety option for a cozy meal. Roasting the squash enhances its natural sweetness and depth of flavor, while the addition of coconut milk gives it a creamy texture and a slightly tropical twist. It’s a great option for fall or winter, bursting with seasonal flavors.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the chopped butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5-7 minutes.
3. Add the roasted squash, vegetable broth, ginger, and cinnamon to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in the coconut milk, then adjust the seasoning with salt and pepper as needed.
6. Serve hot, garnished with fresh parsley.

This roasted butternut squash soup is the perfect comfort food. The sweetness from the squash and the richness of coconut milk make it a cozy, satisfying dish. The spices add a warming touch that complements the natural flavors of the squash beautifully. This is an ideal soup to enjoy on chilly evenings and a great way to celebrate seasonal produce.

Lentil and Vegetable Soup

Packed with protein-rich lentils and an assortment of vegetables, this hearty soup is a filling and nutritious meal. The combination of carrots, celery, tomatoes, and spinach offers a variety of flavors and textures, making it a perfect balance of comfort and health. Ideal for meal prep or a quick weeknight dinner, this soup is easy to make and versatile.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 cups spinach, chopped

Instructions:

1. In a large pot, sauté the onion and garlic with a little olive oil over medium heat for about 5 minutes until softened.
2. Add the carrots, celery, cumin, turmeric, and paprika, cooking for another 5 minutes.
3. Pour in the vegetable broth, diced tomatoes, and lentils. Bring to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
4. Stir in the spinach and cook for an additional 5 minutes until wilted.
5. Taste the soup and adjust the seasoning with salt and pepper.
6. Serve hot with crusty bread or a side salad.

This lentil and vegetable soup is a hearty, wholesome dish that is both filling and full of flavor. The lentils provide a rich source of protein and fiber, while the combination of fresh vegetables ensures each spoonful is packed with nutrients. It’s an excellent option for a light yet satisfying meal and can be easily customized with different vegetables. Enjoy it as a comforting meal that’s both healthy and delicious!

Sweet Potato and Black Bean Soup

This hearty and flavorful soup combines the natural sweetness of sweet potatoes with the earthiness of black beans. With a base of vegetable broth and a mix of spices like cumin and chili powder, it offers a slightly smoky, savory flavor profile. It’s a nourishing, filling soup that’s perfect for a cozy evening and pairs well with a dollop of sour cream or a sprinkle of cheese.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Add the sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the sweet potatoes with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the black beans and cook for an additional 5 minutes.
5. Use an immersion blender to blend the soup to your desired texture—smooth or chunky.
6. Serve hot, garnished with fresh cilantro.

This sweet potato and black bean soup is a perfect combination of savory and slightly sweet flavors. The tender sweet potatoes and hearty black beans make it a filling, nutritious dish. The smoky, spiced broth gives it a comforting warmth, while the cilantro adds a fresh, aromatic finish. It’s an ideal meal for a chilly day and a great way to enjoy wholesome ingredients in a satisfying, flavorful way.

Spicy Chickpea and Spinach Soup

This spicy chickpea and spinach soup is packed with protein, fiber, and plenty of bold flavors. The chickpeas provide heartiness, while the spinach adds a fresh, earthy taste. A blend of garlic, cumin, coriander, and red pepper flakes delivers a spicy kick, making it an exciting and energizing dish. It’s perfect for anyone who enjoys a bit of heat in their meals.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh lemon juice for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the cumin, coriander, and red pepper flakes, and cook for another 1-2 minutes until fragrant.
3. Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Stir in the chopped spinach and cook for another 5 minutes, until wilted.
5. Season the soup with salt, pepper, and a squeeze of fresh lemon juice.
6. Serve hot, garnished with extra lemon wedges.

This spicy chickpea and spinach soup offers a robust flavor with a delightful kick of heat. The chickpeas provide a satisfying texture, while the spinach brings a burst of freshness. The combination of cumin, coriander, and red pepper flakes creates a vibrant, flavorful broth that’s both comforting and invigorating. This soup is perfect for those who enjoy bold, spicy dishes and is a great option for a quick, nutritious meal.

Cauliflower and Leek Soup

This cauliflower and leek soup is a light yet comforting dish that balances the subtle, nutty flavor of cauliflower with the sweetness of leeks. Blended into a creamy texture, this soup is perfect for those who love simple, elegant flavors. It’s a versatile dish that can be enjoyed as a starter or a light main course, offering a rich taste with minimal ingredients.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 4 cups vegetable broth
• 1 medium potato, peeled and chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and garlic, sautéing for 5-7 minutes until softened.
2. Add the cauliflower, potato, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
3. Use an immersion blender to blend the soup until smooth and creamy (or transfer to a blender in batches).
4. Stir in the heavy cream (if using) for extra richness, and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh chives.

This cauliflower and leek soup is a beautifully simple yet delicious option. The mild flavor of cauliflower is enhanced by the sweetness of leeks and the richness of the creamy texture. It’s an easy-to-make dish that feels elegant and comforting at the same time. With a dollop of cream and a sprinkle of fresh chives, it’s an ideal soup for a light, satisfying meal or as a refined starter for a larger meal.

Mushroom and Barley Soup

Mushroom and barley soup is a savory and hearty option, perfect for those who love earthy, umami flavors. The combination of tender mushrooms, chewy barley, and vegetable broth creates a robust and filling dish. The addition of thyme and bay leaves adds aromatic depth, making it a cozy, nourishing meal that’s ideal for cold weather or a light lunch.

Ingredients:

• 2 cups button mushrooms, sliced
• 1 cup pearl barley
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and begin to brown.
3. Stir in the pearl barley, vegetable broth, thyme, and bay leaves. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the barley is tender.
4. Remove the bay leaves and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is the perfect balance of hearty and earthy flavors. The mushrooms provide a rich umami taste, while the barley adds a satisfying chew. The fragrant herbs elevate the soup’s complexity, making each spoonful comforting and full of depth. It’s a nourishing, filling option for any meal, ideal for those looking for something wholesome and flavorful.

Carrot Ginger Soup

Carrot ginger soup is a refreshing and vibrant dish that balances the sweetness of carrots with the warming heat of ginger. This light yet flavorful soup is perfect for a quick, healthy meal. The smooth, creamy texture combined with the zing of ginger makes it a feel-good dish that’s easy to make and perfect for any time of year.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup coconut milk (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and grated ginger, cooking for 5 minutes until softened and fragrant.
2. Add the carrots and cumin, stirring to coat the carrots with the spices. Cook for another 3-4 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy (or transfer to a blender in batches).
5. Stir in the coconut milk for extra richness, then adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This carrot ginger soup is a delightful, healthy dish that’s both soothing and full of flavor. The sweetness of the carrots is beautifully complemented by the spice of fresh ginger, while the cumin adds warmth. With its smooth, creamy texture and subtle coconut milk finish, this soup is light but filling, and it’s perfect for those looking for a quick and nourishing option.

Zucchini and Mint Soup

This zucchini and mint soup is a light, refreshing choice that brings out the subtle flavors of fresh zucchini, while the mint adds a cooling, aromatic touch. The combination of vegetable broth and a hint of lemon makes the soup refreshing and perfect for warmer months. It’s a versatile, vegetarian dish that is simple to prepare and full of flavor.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

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 chopped zucchini and cook for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the zucchini is tender.
4. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in the fresh mint and lemon juice, adjusting seasoning with salt and pepper.
6. Serve hot or chilled, garnished with additional mint leaves.

This zucchini and mint soup is a wonderfully light and refreshing dish that is perfect for a warm day. The creamy texture of the zucchini pairs beautifully with the fresh mint, creating a cooling, aromatic flavor. The addition of lemon juice adds brightness, making the soup feel light yet satisfying. It’s an ideal choice for a quick, refreshing meal, especially in the warmer months, and can easily be enjoyed hot or chilled.

Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is a rich and smoky dish that combines the sweetness of roasted red peppers with the acidity of tomatoes. The flavors meld together beautifully, creating a velvety, flavorful broth that is both comforting and satisfying. A touch of cream and fresh basil elevates the taste, making this soup a perfect pairing with crusty bread.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 6 medium tomatoes, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream (optional)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Roast the red peppers in the oven at 450°F (230°C) for 20 minutes or until the skin is charred. Peel off the skin and remove the seeds.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted red peppers, tomatoes, smoked paprika, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
4. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the heavy cream and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato soup is a comforting, flavorful dish that combines sweet, smoky, and tangy flavors into one rich, velvety broth. The roasted peppers add depth, while the creamy finish makes the soup indulgent without being too heavy. It’s a perfect choice for a cozy meal and pairs wonderfully with grilled cheese or crusty bread.

Potato Leek Soup

Potato leek soup is a classic, comforting dish that balances the creamy richness of potatoes with the subtle sweetness of leeks. This soup is filling yet light, perfect for any season. The combination of smooth potatoes, aromatic leeks, and a flavorful broth creates a velvety texture that is both satisfying and nourishing.

Ingredients:

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

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and leeks, cooking for 5-7 minutes until softened.
2. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the potatoes are tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Stir in the heavy cream, if using, and cook for an additional 5 minutes.
5. Serve hot, garnished with fresh parsley.

Potato leek soup is a wonderfully simple yet satisfying dish. The combination of potatoes and leeks creates a naturally creamy base, while the thyme adds a touch of earthy flavor. With or without cream, this soup is light but filling, and it’s perfect for any meal. It’s a classic comfort food that is both nourishing and delicious.

Pea and Mint Soup

Pea and mint soup is a refreshing, vibrant dish that is both light and satisfying. The sweetness of fresh or frozen peas is complemented by the cooling, aromatic flavor of mint, making this soup a perfect option for a light spring or summer meal. It’s easy to prepare, nutrient-rich, and offers a delicate balance of flavors that will brighten up any table.

Ingredients:

• 4 cups frozen or fresh peas
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Add the peas and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 10-15 minutes.
3. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches.
4. Stir in the chopped mint leaves and cook for another 2-3 minutes.
5. If desired, stir in coconut milk for added creaminess.
6. Season with salt and pepper to taste.
7. Serve hot or chilled, garnished with extra mint leaves.

Pea and mint soup is a light and refreshing dish that perfectly balances the sweetness of peas with the aromatic freshness of mint. It’s an easy-to-make soup that can be enjoyed hot in cooler weather or chilled for a refreshing summer meal. The smooth texture and vibrant flavor make it a unique, healthy, and satisfying option for any occasion.

Butternut Squash Soup

Butternut squash soup is a silky, comforting dish that perfectly captures the essence of fall. The natural sweetness of butternut squash is balanced by savory herbs and spices, creating a smooth, flavorful base. This soup is rich and creamy, yet light enough to enjoy as a starter or a main dish. With a hint of cinnamon and nutmeg, it’s an aromatic and satisfying bowl of warmth.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
3. Add the roasted squash, cinnamon, nutmeg, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the coconut milk or cream, if desired, and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

This butternut squash soup is a creamy, fragrant dish that’s perfect for chilly days. The roasting process enhances the natural sweetness of the squash, while the warming spices add depth and comfort. Whether enjoyed on its own or with crusty bread, this soup offers a cozy, nourishing meal that’s ideal for fall and winter.

Broccoli and Cheddar Soup

Broccoli and cheddar soup is a comforting and cheesy delight, offering the perfect balance of vegetables and creamy, rich cheese. The broccoli provides a hearty, nutritious base, while the sharp cheddar cheese creates a velvety smooth texture that melts in your mouth. This soup is both filling and indulgent, making it a great choice for a satisfying lunch or dinner.

Ingredients:

• 2 cups broccoli florets
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, grated
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the broccoli and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 10-12 minutes, or until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if desired.
4. Stir in the heavy cream, Dijon mustard, and grated cheddar cheese. Cook over low heat, stirring until the cheese has melted and the soup is creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

Broccoli and cheddar soup is the ultimate comfort food, offering a creamy, cheesy indulgence with the nutritious benefits of broccoli. The sharp cheddar adds richness, while the mustard enhances the depth of flavor. This soup is filling and satisfying, making it an ideal choice for a hearty lunch or dinner. Serve it with a side of crusty bread or crackers for a complete meal.

Spinach and White Bean Soup

Spinach and white bean soup is a light yet hearty option, packed with nutritious greens and protein-rich beans. The combination of creamy white beans and tender spinach creates a satisfying and wholesome base, while garlic, lemon, and rosemary add layers of flavor. It’s a perfect soup for a healthy, quick meal that’s both comforting and nourishing.

Ingredients:

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

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Add the white beans, vegetable broth, and rosemary. Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to combine.
3. Stir in the fresh spinach and cook until wilted, about 3-5 minutes.
4. Add the lemon juice and season with salt and pepper.
5. Use an immersion blender to blend the soup to your desired consistency—smooth or chunky.
6. Serve hot, garnished with fresh parsley.

Spinach and white bean soup is a healthy, hearty, and flavorful dish that is both comforting and nourishing. The white beans provide creaminess and protein, while the spinach adds a fresh, vibrant touch. The lemon juice brightens the flavors, and the rosemary gives it an earthy depth. It’s a light yet filling soup that works well for lunch, dinner, or as part of a larger mea

Note: More recipes are coming soon