35+ Flavorful Friday Dairy-Free Soup Recipes to Warm Your Soul

As the weekend approaches, there’s no better way to wrap up the workweek than with a warm, comforting bowl of soup.

But for those avoiding dairy, finding the perfect recipe can sometimes be a challenge.

Whether you’re vegan, lactose intolerant, or just prefer dairy-free meals, there’s no need to miss out on the joys of a hearty, flavorful soup.

In this article, we’ve compiled a list of 35+ Friday dairy-free soup recipes that are easy to prepare, nourishing, and packed with incredible flavors.

From creamy vegetable soups to spicy, savory options, you’ll find the perfect dish to warm up your Friday evening.

Let’s dive into these satisfying, dairy-free recipes that are sure to become your new favorites!

35+ Flavorful Friday Dairy-Free Soup Recipes to Warm Your Soul

Friday nights should be about relaxation, comfort, and enjoying a delicious meal with minimal stress.

With these 35+ dairy-free soup recipes, you’ll have a wide variety of flavors, textures, and ingredients to choose from, ensuring that every Friday meal is a tasty and satisfying experience.

Whether you’re in the mood for something light and refreshing or hearty and filling, these soups are versatile and perfect for any occasion.

Plus, they’re easy to make, ensuring you spend less time in the kitchen and more time enjoying your meal.

So, grab your ingredients, get your pot ready, and let these dairy-free soups make your Friday nights something special.

Creamy Coconut & Sweet Potato Soup

This hearty and creamy coconut & sweet potato soup is the perfect combination of rich flavors and smooth textures. The natural sweetness of sweet potatoes blends beautifully with the richness of coconut milk, creating a velvety base that is both comforting and satisfying. Ideal for a cozy Friday evening, this soup is not only dairy-free but also vegan and gluten-free, making it suitable for various dietary needs.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5 minutes, or until softened and fragrant.
2. Add the cubed sweet potatoes, cumin, and ginger to the pot. Stir well to coat the vegetables in the spices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the sweet potatoes are tender.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
6. Serve hot, garnished with fresh cilantro.

This creamy coconut & sweet potato soup is a perfect addition to any dairy-free meal plan. The combination of coconut milk and sweet potatoes offers a velvety texture and depth of flavor that will make it a family favorite. Serve it with some crusty bread for a fulfilling meal or as a light starter for a bigger spread. With its simple ingredients and straightforward method, this soup is a wonderful choice for a nutritious, dairy-free Friday treat.

Spicy Roasted Tomato & Red Pepper Soup

This spicy roasted tomato and red pepper soup is a bold and flavorful dish that will warm you from the inside out. Roasting the tomatoes and peppers brings out their natural sweetness, while the addition of garlic, onion, and a touch of heat creates a balanced, rich flavor. Ideal for those who love a little kick, this dairy-free soup is both satisfying and refreshing.

Ingredients:

• 6 ripe tomatoes, halved
• 2 red bell peppers, seeded and halved
• 1 onion, quartered
• 4 garlic cloves, unpeeled
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the tomatoes, bell peppers, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and red pepper flakes.
2. Roast the vegetables in the oven for about 25-30 minutes, or until the tomatoes are soft and the peppers are slightly charred.
3. Let the roasted vegetables cool slightly before peeling the garlic.
4. Transfer the roasted vegetables to a blender, along with the vegetable broth. Blend until smooth.
5. Pour the soup into a large pot and bring to a simmer over medium heat. Adjust seasoning to taste.
6. Serve hot, garnished with fresh basil.

This spicy roasted tomato and red pepper soup is perfect for those who enjoy a bit of heat with their comfort food. The roasting process intensifies the natural flavors of the tomatoes and peppers, creating a soup that’s both smoky and sweet. It’s an easy-to-make dish that can be served as a main course or a flavorful starter. Best of all, it’s completely dairy-free, making it suitable for a variety of diets. Pair it with a fresh salad or a slice of crusty bread for a satisfying Friday meal.

Lemon & Kale White Bean Soup

This lemon and kale white bean soup is light, refreshing, and packed with nutrients. The creamy white beans provide a satisfying base, while the kale adds a vibrant burst of color and flavor. The touch of lemon balances the earthiness of the beans and greens, making this soup feel fresh and invigorating. It’s an ideal choice for a Friday dinner when you want something light yet filling and full of flavor.

Ingredients:

• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups chopped kale (stems removed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 lemon, juiced and zest
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Red pepper flakes, optional for a little spice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, or until soft and fragrant.
2. Add the white beans, vegetable broth, and thyme to the pot. Stir well and bring the mixture to a simmer. Cook for about 15 minutes to allow the flavors to meld.
3. Add the chopped kale and continue to simmer for another 5-7 minutes, or until the kale is tender.
4. Stir in the lemon juice and zest, then season with salt, pepper, and optional red pepper flakes to taste.
5. Serve hot, with a squeeze of extra lemon if desired.

This lemon & kale white bean soup is a bright and nourishing dish that’s perfect for a light Friday meal. The white beans provide a creamy texture without the need for dairy, while the lemon adds a refreshing zing that balances the earthy kale. It’s a versatile soup that can easily be customized with your favorite herbs or additional vegetables. Enjoy it on its own or pair it with a side of crusty bread for a wholesome, dairy-free meal.

Butternut Squash & Carrot Soup

This butternut squash and carrot soup is a vibrant, nutrient-packed dish perfect for cozy Friday nights. The natural sweetness of butternut squash and carrots combines wonderfully, creating a deliciously creamy texture. With the added warmth of cinnamon and nutmeg, this soup feels like a hug in a bowl. It’s a comforting dairy-free option that is easy to prepare and full of fall-inspired flavors.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the cubed butternut squash, carrots, cinnamon, and nutmeg. Stir to combine the flavors.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This butternut squash and carrot soup is a rich, velvety dish that’s perfect for a warm, dairy-free Friday meal. The natural sweetness of the vegetables and the cozy spices create a comforting, balanced flavor. It’s easy to prepare, and with its vibrant color and smooth texture, it’s sure to become a favorite for the whole family. Pair it with a salad or a slice of toasted bread for a full, satisfying meal.

Chickpea & Spinach Soup

Packed with protein and fiber, this chickpea and spinach soup is a hearty and satisfying option for a dairy-free dinner. The creamy chickpeas pair perfectly with the vibrant spinach, and the addition of garlic, lemon, and cumin adds a bright, savory depth to the soup. It’s quick to prepare, light yet filling, and makes for a fantastic Friday meal to enjoy alone or with some crusty bread.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 3 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Add the ground cumin and smoked paprika to the pot and stir, letting the spices toast for 1-2 minutes.
3. Add the chickpeas and vegetable broth to the pot, bring to a boil, then reduce the heat to low and simmer for 10-15 minutes.
4. Stir in the chopped spinach and let it cook for another 3-4 minutes until wilted.
5. Add the lemon juice and season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This chickpea and spinach soup is a nutrient-packed, dairy-free dish that’s full of flavor. The protein-rich chickpeas make it filling, while the spinach adds a burst of freshness. The spices elevate the soup’s flavor, and the squeeze of lemon gives it a light, zesty finish. Whether served as a light meal on its own or with a side of your favorite bread, this soup is a great way to kick off the weekend with a wholesome, satisfying dish.

Roasted Garlic & Cauliflower Soup

A creamy, dairy-free soup with the rich, roasted flavor of garlic and cauliflower, this recipe brings simplicity and elegance to your Friday dinner. Roasting the garlic and cauliflower intensifies their flavors, creating a deep, savory base. This soup is perfect for those who love a smooth, velvety texture, and it can be easily customized with different herbs or seasonings to suit your taste.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 bulb of garlic, separated into cloves (with skin on)
• 1 onion, chopped
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cauliflower florets and garlic cloves on a baking sheet and drizzle with olive oil. Roast in the oven for 25-30 minutes, or until the cauliflower is tender and slightly golden.
2. In a large pot, sauté the chopped onion in olive oil over medium heat for 5-7 minutes, until softened and fragrant.
3. Add the roasted cauliflower and garlic (peeled from the skins) to the pot, along with the vegetable broth and thyme. Bring the mixture to a simmer and cook for an additional 5-10 minutes.
4. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh chives.

This roasted garlic and cauliflower soup is a rich, satisfying dairy-free option that is full of flavor and comfort. Roasting the garlic and cauliflower brings out their natural sweetness, while the thyme and onion add savory depth to the soup. Its creamy texture and smooth consistency make it a perfect Friday dish for both casual meals and more elegant dinners. Enjoy it with a side of your favorite bread or as a warm starter for a larger meal.

Moroccan Spiced Lentil Soup

This Moroccan spiced lentil soup is a flavorful, warming dish that will transport your taste buds to North Africa. With its blend of aromatic spices like cumin, coriander, and cinnamon, this soup is rich and comforting. The hearty lentils provide protein and fiber, making it a satisfying and filling meal. Perfect for a dairy-free Friday dinner, this soup is as nourishing as it is delicious.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1 tablespoon olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened and fragrant.
2. Add the chopped carrot and zucchini to the pot, cooking for another 5 minutes until they begin to soften.
3. Stir in the cumin, coriander, cinnamon, turmeric, and cayenne pepper (if using). Cook for another 1-2 minutes to toast the spices.
4. Add the diced tomatoes, red lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Moroccan spiced lentil soup is a warming, flavorful dish that’s perfect for a dairy-free meal. The combination of aromatic spices and hearty lentils creates a balanced and satisfying soup that’s both comforting and nourishing. It’s easy to prepare and can be made in advance for a quick Friday dinner. The fresh cilantro garnish adds a burst of brightness, making this soup as beautiful as it is delicious. Serve it with warm flatbread or a side salad for a complete meal.

Coconut & Lime Sweet Corn Soup

This refreshing coconut and lime sweet corn soup is light yet satisfying, making it the ideal dish for a dairy-free Friday dinner. The sweetness of fresh corn, paired with the creamy coconut milk, offers a delightful contrast of flavors. The hint of lime adds a zesty freshness, making this soup a perfect choice when you want something light and invigorating but still comforting.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Juice and zest of 1 lime
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the corn kernels and cumin to the pot, stirring for another 3-4 minutes to let the corn warm up and the spices toast.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10-15 minutes, or until the corn is tender.
4. Stir in the coconut milk, lime juice, and zest. Season with salt and pepper to taste.
5. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
6. Serve hot, garnished with fresh cilantro or green onions.

This coconut and lime sweet corn soup is a bright, flavorful dish that’s perfect for a light yet satisfying Friday meal. The sweetness of the corn, the richness of the coconut milk, and the tang of lime create a harmonious flavor profile that’s both refreshing and comforting. It’s easy to make and ideal for a dairy-free diet. Enjoy this soup on its own or pair it with a fresh salad or crusty bread for a complete meal.

Tomato, Basil & White Bean Soup

A classic and comforting soup, this tomato, basil, and white bean soup is full of vibrant flavors and is completely dairy-free. The combination of sweet tomatoes, fragrant basil, and creamy white beans creates a balanced and hearty dish that is perfect for a cozy Friday night. Packed with plant-based protein and fiber, this soup is satisfying and nourishing, making it an excellent choice for a healthy meal.

Ingredients:

• 2 cans (15 oz each) white beans, drained and rinsed
• 4 large tomatoes, chopped (or 1 can diced tomatoes)
• 4 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 5-7 minutes, or until softened and fragrant.
2. Add the chopped tomatoes, white beans, oregano, basil, and red pepper flakes (if using). Stir well to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil leaves.

This tomato, basil, and white bean soup is a timeless, comforting dish that’s perfect for a dairy-free meal. The rich flavor of the tomatoes combined with the creaminess of the white beans creates a satisfying soup that’s both nutritious and delicious. It’s a quick and easy recipe that’s great for a Friday dinner, and it’s versatile enough to be enjoyed as a main dish or served as a side. Pair it with a side salad or crusty bread for a complete and satisfying meal.

Spicy Sweet Potato & Black Bean Soup

This spicy sweet potato and black bean soup is a hearty, nourishing, and flavorful dish that brings warmth to any Friday night. The natural sweetness of the sweet potatoes blends perfectly with the savory black beans, while the addition of chili powder and cayenne pepper brings a nice kick. It’s a simple yet satisfying dairy-free soup that’s perfect for those who love a little heat in their meals.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 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 5-7 minutes until softened and fragrant.
2. Add the cubed sweet potatoes, black beans, chili powder, cayenne pepper (if using), and diced tomatoes to the pot. Stir well to combine.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky for more texture.
6. Serve hot, garnished with fresh cilantro.

This spicy sweet potato and black bean soup is the perfect Friday comfort food. The sweet potatoes provide a creamy texture, while the black beans add heartiness and protein. The spice from the cayenne and chili powder gives the soup a lovely kick, balancing the sweetness of the potatoes. It’s a filling, nourishing, and flavorful dish that’s dairy-free and easy to make. Serve it with a side of avocado or tortilla chips for a satisfying meal.

Creamy Avocado & Cucumber Soup

A refreshing and creamy dairy-free soup, this avocado and cucumber soup is perfect for a light and hydrating meal on a Friday. The creamy avocado gives the soup its smooth texture, while the cucumber adds a fresh, crisp element. With a touch of lemon and dill, this chilled soup is ideal for warm weather but can be enjoyed year-round.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and chopped
• 2 cups vegetable broth
• 1/2 cup fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon dried dill (or fresh if available)
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a blender or food processor, combine the avocado, cucumber, vegetable broth, lemon juice, olive oil, and dried dill.
2. Blend until smooth and creamy. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve cold, garnished with fresh dill or parsley.

This creamy avocado and cucumber soup is the perfect refreshing dish for a light and healthy Friday meal. Its smooth texture and subtle flavors are complemented by the tang of lemon and the aromatic dill. Whether served as a starter or a light meal, this dairy-free soup offers a cool, hydrating option that’s both delicious and satisfying. It’s ideal for warm days or when you’re looking for something quick, easy, and full of vibrant flavor.

Roasted Tomato & Red Pepper Soup

This roasted tomato and red pepper soup is rich, smoky, and bursting with flavor. Roasting the tomatoes and red peppers before blending them gives the soup a deep, caramelized taste that’s perfect for a cozy Friday meal. It’s a simple, yet flavorful dairy-free soup that’s as satisfying as it is nourishing, ideal for anyone who loves classic comfort food with a twist.

Ingredients:

• 6 large tomatoes, quartered
• 2 red bell peppers, seeded and chopped
• 1 onion, chopped
• 2 garlic cloves, peeled
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the quartered tomatoes, chopped red bell peppers, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the oven for 25-30 minutes, or until the vegetables are softened and slightly caramelized.
3. Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring to a simmer over medium heat for 5 minutes.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend it less.
5. Stir in the smoked paprika and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This roasted tomato and red pepper soup is a delicious, dairy-free comfort food that’s full of depth and flavor. The roasting process enhances the sweetness of the tomatoes and peppers, while the smoked paprika adds a subtle smoky undertone. It’s an easy-to-make soup that’s perfect for a cozy Friday evening. Serve it with a slice of rustic bread or grilled cheese for a classic, satisfying meal.

Sweet Potato & Carrot Soup

This sweet potato and carrot soup is a naturally sweet, creamy, and vibrant dairy-free option for a cozy Friday meal. The earthiness of the sweet potatoes combines beautifully with the sweetness of the carrots, creating a smooth and velvety texture. With a hint of ginger and garlic, this soup is both warming and comforting, making it perfect for a nourishing dinner that is as flavorful as it is wholesome.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 3 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 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 5-7 minutes until softened and fragrant.
2. Add the cubed sweet potatoes, chopped carrots, and grated ginger to the pot. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes and carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This sweet potato and carrot soup is a wholesome, comforting dish that’s perfect for a dairy-free Friday meal. The combination of sweet potatoes, carrots, and ginger creates a naturally sweet, creamy texture that’s incredibly satisfying. It’s easy to prepare and can be made ahead of time for a quick, nourishing dinner. Pair it with a slice of crusty bread or a side salad to round out the meal.

Spicy Butternut Squash Soup

This spicy butternut squash soup is a flavorful and comforting dairy-free dish with a kick. Roasting the squash enhances its natural sweetness, while the addition of chili powder and cayenne pepper brings a warming heat to the soup. The creamy texture of the squash is perfectly balanced by the subtle spiciness, making it a satisfying dish that’s perfect for a cozy Friday night.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh cilantro or pumpkin seeds, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and caramelized.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 5-7 minutes until softened.
3. Add the roasted butternut squash to the pot, along with the chili powder and cayenne pepper (if using). Stir well to combine.
4. Pour in the vegetable broth and bring to a simmer. Cook for 5-10 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro or pumpkin seeds.

This spicy butternut squash soup is the perfect balance of sweetness and spice, making it an ideal choice for a dairy-free Friday dinner. The roasted squash gives the soup a deep, rich flavor, while the heat from the chili powder and cayenne adds a delightful kick. It’s a hearty, nourishing dish that’s full of flavor and easy to prepare. Serve it with a side of warm bread or a crisp salad to complete the meal.

Curried Cauliflower & Chickpea Soup

This curried cauliflower and chickpea soup is a warming, dairy-free dish that’s rich in flavor and texture. The earthy cauliflower and protein-packed chickpeas are complemented by the aromatic curry spices, making this soup both satisfying and comforting. The smooth and creamy consistency is achieved without any dairy, thanks to the cauliflower, making it a perfect vegan option for a Friday meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped cauliflower, chickpeas, curry powder, and turmeric to the pot. Stir to combine and toast the spices for about 1 minute.
3. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend less.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This curried cauliflower and chickpea soup is a flavorful, filling, and comforting dairy-free option that’s perfect for a Friday night. The cauliflower gives the soup a creamy texture without the need for dairy, while the chickpeas provide protein and heartiness. The curry and turmeric add warmth and depth of flavor, making this soup both nourishing and satisfying. It’s easy to prepare and perfect for a cozy, plant-based meal. Enjoy it with a slice of warm naan or a fresh salad for a complete meal.

Note: More recipes are coming soon!