50+ Healthy & Tasty February Low-Calorie Soup Recipes to Make

As the chilly winter days of February set in, there’s no better way to warm up and nourish your body than with a hearty bowl of soup.

If you’re looking for healthier options that won’t derail your wellness goals, low-calorie soups are the perfect choice.

Packed with nutritious ingredients like vegetables, legumes, and lean proteins, these soups provide comfort and satisfaction without the extra calories.

Whether you’re craving something creamy, spicy, or vegetable-filled, there’s a low-calorie soup recipe for every taste and dietary preference.

This collection of 50+ February low-calorie soup recipes will not only keep you cozy during the cold weather but will also help you maintain a balanced, healthy diet throughout the month.

50+ Healthy & Tasty February Low-Calorie Soup Recipes to Make

Low-calorie soups are a fantastic way to stay on track with your healthy eating goals while still enjoying comforting, flavorful meals.

February is the perfect time to embrace these hearty soups, which are filled with nutritious ingredients like seasonal vegetables, legumes, and fresh herbs.

From warming winter vegetable soups to spicy bean-based dishes and creamy delights, the options are endless.

By incorporating these soups into your diet, you can enjoy satisfying meals without the added guilt.

So, next time you need a warm and nourishing meal, try one of these 50+ February low-calorie soup recipes for a delicious and wholesome experience!

Spicy Tomato Basil Soup

This Spicy Tomato Basil Soup is a comforting yet low-calorie choice for a chilly February evening. Packed with fresh tomatoes, aromatic basil, and a hint of heat from red pepper flakes, this soup is both satisfying and light. It is perfect for anyone looking for a flavorful soup that doesn’t compromise on taste while staying healthy and low-calorie.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cans (14 oz) diced tomatoes (no salt added)
• 2 cups low-sodium vegetable broth
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add garlic and cook for an additional minute until fragrant.
3. Stir in diced tomatoes, vegetable broth, dried basil, and red pepper flakes (if using). Bring to a simmer and cook for 20 minutes to let the flavors meld together.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunky soup, blend only half of it.
5. Season with salt and pepper to taste. Stir in fresh chopped basil and balsamic vinegar if using.
6. Serve hot, garnished with a few extra basil leaves if desired.

This Spicy Tomato Basil Soup is a wonderfully satisfying low-calorie soup that doesn’t lack flavor. It’s rich in vitamin C and antioxidants from the tomatoes and basil, making it a great option for February. The soup can easily be customized to suit your taste by adjusting the level of heat or adding a bit more balsamic vinegar for extra depth. It pairs wonderfully with a light salad or a slice of whole-grain bread, perfect for a nutritious, filling meal.

Roasted Carrot and Ginger Soup

This Roasted Carrot and Ginger Soup is a vibrant, flavorful soup that combines the natural sweetness of roasted carrots with the zingy heat of fresh ginger. It’s not only low in calories but also packed with nutrients, making it a perfect option to enjoy during the colder months of February. The soup is simple to prepare, and the roasting process enhances the flavor of the carrots, making this a must-try.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup coconut milk (optional, for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the chopped carrots in a single layer on a baking sheet and drizzle with olive oil. Roast for 25–30 minutes, or until carrots are tender and lightly caramelized.
2. While the carrots roast, heat a pot over medium heat and sauté the onion for 5 minutes until translucent. Add garlic and grated ginger and cook for another minute.
3. Add the roasted carrots to the pot along with vegetable broth and ground cumin. Bring to a simmer and cook for 10 minutes to allow the flavors to combine.
4. Use an immersion blender to blend the soup until smooth. For extra creaminess, stir in coconut milk.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs or a drizzle of extra coconut milk.

The Roasted Carrot and Ginger Soup is a warm and nourishing dish that offers a delightful combination of sweet and spicy flavors. It is low in calories but high in vitamin A from the carrots and anti-inflammatory benefits from the ginger. This soup is not only filling but also full of flavor, and the coconut milk provides a silky texture, making each spoonful indulgent without the added calories. Enjoy this soup on a chilly February day as a healthy, comforting meal.

Butternut Squash and Kale Soup

A healthy, low-calorie soup that’s perfect for winter months, this Butternut Squash and Kale Soup combines the creamy sweetness of roasted butternut squash with the earthy flavors of kale. It’s a filling, nutrient-packed soup that’s high in fiber, vitamins, and minerals, making it ideal for staying healthy in February.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 cups fresh kale, chopped
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup low-fat Greek yogurt (optional, for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil and roast for 25–30 minutes until tender and lightly browned.
2. While the squash roasts, heat a large pot over medium heat. Sauté the onion for 5 minutes until soft, then add garlic and cook for another minute.
3. Add the roasted butternut squash, vegetable broth, turmeric, and cinnamon to the pot. Bring to a simmer and cook for 10 minutes.
4. Stir in the chopped kale and cook for another 5 minutes until wilted and tender.
5. Use an immersion blender to puree the soup until smooth. For a creamier texture, mix in Greek yogurt.
6. Season with salt and pepper to taste and serve hot.

The Butternut Squash and Kale Soup is a deliciously hearty yet light option for those looking to enjoy a comforting meal without the guilt. The roasted squash provides a natural sweetness, while the kale adds a rich dose of nutrients, including iron and calcium. The addition of Greek yogurt makes it even creamier, without adding unnecessary calories. This soup is perfect for a cozy February meal, offering both flavor and nutritional value in every bowl.

Zucchini and Spinach Soup

This Zucchini and Spinach Soup is a light and nutritious option for February. The combination of fresh zucchini and spinach creates a creamy yet low-calorie base, while herbs like thyme and parsley bring added flavor. It’s a simple, quick recipe that makes a perfect lunch or dinner, ideal for those looking for a healthy, low-calorie, veggie-packed soup.

Ingredients:

• 2 medium zucchinis, chopped
• 2 cups fresh spinach, washed and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add garlic and cook for another minute.
2. Add the chopped zucchini, vegetable broth, thyme, and nutmeg. Bring to a simmer and cook for 15 minutes, until the zucchini is soft.
3. Stir in the spinach and cook for an additional 3–5 minutes until the spinach is wilted.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Season with salt and pepper to taste. Garnish with fresh parsley if desired.
6. Serve hot.

The Zucchini and Spinach Soup is light yet full of flavor, offering a satisfying meal without a heavy calorie count. The zucchini provides a mild, slightly sweet base, while the spinach adds an earthy richness packed with vitamins and minerals. This soup is perfect for those who want to enjoy a nourishing meal that’s quick and easy to make. It’s versatile, and you can customize the seasoning to your liking, making it a fantastic option for any day in February.

Cauliflower and Leek Soup

A creamy, velvety soup that’s surprisingly low-calorie, this Cauliflower and Leek Soup is rich in flavor and texture without being heavy. The cauliflower provides a creamy consistency, while the leeks offer a mild, sweet onion flavor. This soup is both comforting and light, ideal for those looking to enjoy a warm and nutritious meal during the colder February days.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 2 medium leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (optional, for extra creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sliced leeks and sauté for about 5 minutes, until softened. Add garlic and cook for another minute.
2. Add cauliflower florets, vegetable broth, and dried thyme to the pot. Bring to a simmer and cook for 20 minutes, until the cauliflower is tender.
3. Use an immersion blender to blend the soup until smooth. If you prefer a creamier texture, add almond milk and blend again.
4. Season with salt and pepper to taste.
5. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

The Cauliflower and Leek Soup is a creamy, comforting dish that’s perfect for staying warm during chilly February evenings. Cauliflower provides the base for a silky-smooth soup without adding excess calories, while leeks bring a subtle sweetness that complements the creamy texture. This soup is an excellent low-calorie alternative to heavier, cream-based soups, and it’s also a great way to incorporate more vegetables into your diet. Its smooth, velvety texture and mild flavors make it a great choice for any day.

Spicy Lentil and Sweet Potato Soup

This Spicy Lentil and Sweet Potato Soup is a vibrant, nutrient-dense dish that is both low-calorie and satisfying. The lentils provide protein and fiber, while sweet potatoes offer natural sweetness and a boost of vitamins. The addition of spices like cumin, coriander, and cayenne pepper gives the soup a warming kick, making it perfect for chilly February nights.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup dried red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add garlic and cook for another minute.
2. Stir in the cumin, coriander, and cayenne pepper, cooking for 1 minute until fragrant.
3. Add the diced sweet potato, lentils, and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 20–25 minutes, or until the sweet potatoes and lentils are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, leave it chunky for a more rustic texture.
5. Season with salt and pepper to taste and stir in fresh lemon juice for added brightness.
6. Serve hot, optionally garnished with fresh cilantro or a dollop of yogurt.

This Spicy Lentil and Sweet Potato Soup is a filling, nutrient-rich meal that’s perfect for staying cozy during the cold month of February. The combination of lentils and sweet potatoes provides both heartiness and nutrition, making it an excellent source of fiber and protein. The spices add a wonderful depth of flavor and a warming touch, while the lemon juice brightens the soup, balancing the sweetness of the potatoes. It’s a perfect, low-calorie choice for those looking for something satisfying yet light.

Mushroom and Barley Soup

This Mushroom and Barley Soup is a hearty yet light option for February, featuring the rich, earthy flavor of mushrooms and the satisfying texture of barley. Barley adds fiber and protein, while the mushrooms provide antioxidants, making this soup both nutritious and filling without being too heavy. It’s perfect for a cozy, low-calorie meal that can easily be made in one pot.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups fresh mushrooms, sliced (cremini or button)
• 1/2 cup pearl barley
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes, until softened. Add garlic and cook for an additional minute.
2. Stir in sliced mushrooms and cook for about 7-8 minutes, until they release their moisture and begin to brown.
3. Add the pearl barley, vegetable broth, thyme, and rosemary to the pot. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 30 minutes, or until the barley is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley if desired.

The Mushroom and Barley Soup is a wonderful choice for a light yet satisfying meal in February. The earthy flavors of the mushrooms pair perfectly with the chewy texture of barley, creating a comforting and hearty soup. With fiber and protein from the barley, along with vitamins and antioxidants from the mushrooms, this soup is nourishing and low-calorie. It’s the perfect choice for a cozy meal that won’t leave you feeling weighed down.

Cabbage and White Bean Soup

Cabbage and White Bean Soup is a simple, yet hearty, low-calorie soup that’s packed with fiber and plant-based protein. The combination of cabbage and white beans makes this soup filling without being heavy, while the garlic and herbs infuse it with great flavor. It’s perfect for a healthy lunch or dinner during the chilly February days.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chopped cabbage (about 1/2 medium head)
• 2 cans (15 oz) white beans (such as cannellini or great northern), drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add garlic and cook for another minute.
2. Add chopped cabbage, white beans, vegetable broth, oregano, and cumin. Bring to a boil, then reduce the heat to a simmer. Cook for 25–30 minutes, or until the cabbage is tender.
3. Season with salt and pepper to taste.
4. Stir in fresh lemon juice just before serving, if desired.
5. Serve hot, garnished with fresh parsley or additional lemon wedges.

The Cabbage and White Bean Soup is a delicious, low-calorie option that’s perfect for staying warm during February. It’s light yet satisfying, with cabbage providing a crunchy texture and the white beans offering protein and fiber to keep you full. This soup is simple to make, but the combination of herbs and garlic adds depth to the flavor. It’s a healthy and hearty choice that won’t leave you feeling heavy but will keep you feeling nourished.

Roasted Red Pepper and Tomato Soup

This Roasted Red Pepper and Tomato Soup is a flavorful, tangy, and creamy yet low-calorie soup perfect for a cozy February meal. The sweetness of roasted red peppers pairs beautifully with ripe tomatoes, creating a rich, velvety texture. The soup is naturally gluten-free and can be made dairy-free, making it a versatile and healthful option for any diet.

Ingredients:

• 2 large red bell peppers, roasted, peeled, and chopped
• 4 large tomatoes, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup unsweetened almond milk (optional, for creaminess)

Instructions:

1. Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20–25 minutes, until the skin is charred and blistered. Allow the peppers to cool, then peel off the skin and chop them.
2. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes, until softened. Add garlic and cook for another minute.
3. Stir in the chopped roasted red peppers, tomatoes, vegetable broth, basil, and smoked paprika. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth. For extra creaminess, stir in almond milk.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil or a drizzle of olive oil.

This Roasted Red Pepper and Tomato Soup is a vibrant, delicious, and low-calorie option that’s perfect for the chilly days of February. The roasted peppers bring out a natural sweetness, while the tomatoes add a tangy depth of flavor. The soup is creamy without being heavy, thanks to the addition of almond milk. It’s a nourishing and satisfying meal that’s perfect for warming up on a cold day, and it’s a great way to enjoy a variety of vegetables in one bowl.

Butternut Squash and Carrot Soup

This Butternut Squash and Carrot Soup is a vibrant, flavorful soup that’s both sweet and savory. Packed with vitamins and antioxidants, it makes a nutritious, comforting choice for a February meal. The creamy texture from the squash and carrots, along with the warmth of ginger and garlic, creates a soothing and satisfying soup without the added calories. It’s naturally vegan and gluten-free, making it a versatile and healthy option.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 4 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes, until softened. Add garlic and ginger and cook for another 1–2 minutes.
2. Stir in the cubed butternut squash, chopped carrots, vegetable broth, and cumin. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes, or until the vegetables 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. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley if desired.

This Butternut Squash and Carrot Soup is a nourishing and comforting option for February, perfect for warming up on chilly days. The sweetness of the squash and carrots balances out the warm spices like cumin and ginger, making each spoonful flavorful and satisfying. With its smooth, creamy texture and light ingredients, it’s a wonderful low-calorie soup that doesn’t compromise on flavor. Plus, it’s an excellent way to get your daily dose of vitamins and minerals from seasonal produce.

Spicy Black Bean Soup

Spicy Black Bean Soup is a hearty, flavorful dish that’s perfect for February. This soup is packed with fiber and plant-based protein from black beans, and the spices like cumin, chili powder, and cayenne pepper give it a satisfying kick. It’s both filling and low-calorie, making it an ideal choice for a healthy and warming lunch or dinner.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cans (15 oz) black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Add garlic and bell pepper and cook for another 3–4 minutes.
2. Stir in the black beans, vegetable broth, cumin, chili powder, and cayenne pepper. Bring the soup to a boil, then reduce heat and simmer for 15–20 minutes to let the flavors meld together.
3. Use an immersion blender to blend part of the soup for a thicker texture, or blend entirely for a smoother consistency.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro if desired.

This Spicy Black Bean Soup is a flavorful, low-calorie dish that’s both satisfying and packed with protein. The combination of spices brings warmth and depth to the soup, while the black beans provide a hearty base that’s high in fiber. It’s an excellent option for those looking to enjoy a filling meal without the extra calories. With its bold flavors and simple ingredients, it’s perfect for staying warm during the colder February months.

Tomato and Basil Soup

Tomato and Basil Soup is a classic, simple soup that’s perfect for any February meal. Made with fresh tomatoes, garlic, and basil, this soup is bursting with bright flavors. It’s naturally low in calories, making it a great option for anyone looking to enjoy a warm, comforting meal without the extra calories. Plus, it’s a great way to get in some vegetables while still enjoying a rich, savory flavor.

Ingredients:

• 6 large tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups low-sodium vegetable broth
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add garlic and cook for another minute.
2. Stir in the chopped tomatoes, vegetable broth, and dried basil. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, until the tomatoes are softened and the flavors have melded together.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil leaves if desired.

Tomato and Basil Soup is a light, low-calorie option that’s perfect for February. The tomatoes bring a natural sweetness, while the basil adds a fresh, herbal note. This soup is comforting and satisfying, yet it’s light enough to enjoy without overindulging in calories. It’s simple to prepare, packed with vitamins, and perfect for those looking to enjoy a warm, healthy bowl of soup during the colder winter months.

Zucchini and Spinach Soup

This Zucchini and Spinach Soup is a light and fresh choice for February, brimming with vegetables like zucchini, spinach, and leeks. The soup’s mild flavor is enhanced by a squeeze of lemon and a touch of garlic, making it both comforting and invigorating. Low in calories and packed with vitamins, it’s a great way to get your greens in a warm, soothing soup.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 4 cups low-sodium vegetable broth
• 4 cups fresh spinach, chopped
• 1 leek, cleaned and chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened. Add garlic and cook for an additional minute.
2. Stir in chopped zucchini and leek, and cook for another 5 minutes.
3. Pour in the vegetable broth, oregano, and bring the soup to a simmer. Cook for 15–20 minutes, until the vegetables are tender.
4. Add the chopped spinach and cook for another 3–4 minutes until wilted.
5. Season with salt and pepper, and stir in the fresh lemon juice for a bright, tangy finish.
6. Serve hot.

This Zucchini and Spinach Soup is a light, low-calorie option that’s packed with nutrients. The zucchini adds a soft texture, while the spinach boosts the soup with antioxidants and iron. The addition of lemon provides a fresh, citrusy zing that elevates the soup’s flavor, making it a perfect choice for those looking for a refreshing and healthy soup. This simple, low-calorie dish is perfect for staying on track with your health goals in February.

Cauliflower and Leek Soup

This Cauliflower and Leek Soup is creamy yet light, thanks to the natural richness of cauliflower when blended. The leeks add a subtle, sweet flavor, making it a delicate and satisfying soup. Low in calories but full of flavor, this soup is great for a warm meal on a cold February day, and it’s a great option for those looking for a vegan or dairy-free soup.

Ingredients:

• 1 tbsp olive oil
• 2 leeks, cleaned and sliced
• 1 small head of cauliflower, chopped into florets
• 3 cups low-sodium vegetable broth
• 1 clove garlic, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened. Add garlic and thyme, and cook for another minute.
2. Add the cauliflower florets and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20–25 minutes, until the cauliflower is very tender.
3. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley if desired.

This Cauliflower and Leek Soup is a wonderfully creamy yet low-calorie option that makes a great addition to your February meal plan. The cauliflower provides the soup with a velvety texture, while the leeks and thyme lend a subtle depth of flavor. It’s comforting and satisfying, making it perfect for a light but filling dinner or lunch. With minimal calories and plenty of nutrients, it’s a great way to enjoy a creamy soup without the guilt.

Sweet Potato and Ginger Soup

Sweet Potato and Ginger Soup is a flavorful, nutrient-packed dish that combines the natural sweetness of sweet potatoes with the zing of fresh ginger. This soup is incredibly satisfying, thanks to the creamy texture of the sweet potatoes, while the ginger adds a touch of warmth and spice. It’s a perfect low-calorie option for those who want to enjoy a rich, flavorful soup without overindulging.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp fresh ginger, grated
• 3 cups low-sodium vegetable broth
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 1/2 cup unsweetened coconut milk (optional, for creaminess)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened.
2. Add the cubed sweet potatoes and grated ginger to the pot. Cook for another 3–4 minutes.
3. Pour in the vegetable broth and cinnamon, then bring the soup to a boil. Reduce the heat and simmer for 20–25 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth. For added creaminess, stir in coconut milk.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

The Sweet Potato and Ginger Soup is a perfect combination of sweetness and spice, making it a great choice for a low-calorie February meal. The creamy texture from the sweet potatoes is balanced beautifully by the warm, zesty ginger, and the cinnamon adds a comforting undertone. This soup is rich in nutrients and flavor, without the added calories, making it a great choice for a healthy, satisfying meal. Whether enjoyed on a cold day or as a light dinner, this soup offers a nourishing and delightful experience.

Note: More recipes are coming soon!