25+ Delicious Friday Vegan Soup Recipes for Your Night

As the weekend approaches, what better way to wrap up the workweek than with a hearty and nourishing vegan soup?

Whether you’re craving something creamy and comforting or a light and fresh bowl, we’ve got you covered with over 25 mouthwatering vegan soup recipes.

These soups are packed with plant-based goodness, making them the perfect choice for anyone looking to enjoy a healthy, satisfying, and flavorful meal on a Friday night.

So, grab your soup pot, and let’s dive into a world of delicious vegan soups that will become your new Friday night favorites!

25+ Delicious Friday Vegan Soup Recipes for Your Night

With over 25 vegan soup recipes to choose from, there’s no shortage of options to keep your Friday nights filled with warmth and flavor.

From rich and creamy options to light, veggie-packed broths, these recipes offer something for every taste and preference.

So next Friday, why not try a new soup recipe and enjoy a comforting, plant-based meal that will set the tone for a relaxing weekend?

Happy cooking, and enjoy every spoonful!

Creamy Cauliflower & Spinach Soup

This creamy cauliflower and spinach soup is a delicious, low-carb, and vegan-friendly dish that combines the natural richness of cauliflower with the earthy taste of spinach. Blended to a smooth texture, this soup offers a comforting, satisfying meal perfect for those following a keto lifestyle. Packed with fiber and nutrients, it’s a great way to enjoy a hearty yet healthy lunch.

Ingredients:

• 1 large head of cauliflower, chopped
• 2 cups fresh spinach
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1 cup coconut milk (unsweetened)
• Salt and pepper to taste
• Fresh thyme or rosemary for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped cauliflower and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the cauliflower is tender.
3. Add the spinach to the pot and cook for an additional 3-5 minutes until wilted.
4. Using an immersion blender or regular blender, puree the soup until smooth. If using a regular blender, do so in batches and be cautious of hot splashes.
5. Return the soup to the pot, stir in the coconut milk, and season with salt and pepper to taste. Simmer for another 5 minutes to allow flavors to meld together.
6. Serve hot, garnished with fresh thyme or rosemary.

This creamy cauliflower and spinach soup is the ultimate comfort food for a Friday vegan lunch. The combination of cauliflower and coconut milk creates a velvety smooth base, while the spinach adds a burst of color and nutrition. It’s a low-carb, keto-friendly option that keeps you feeling full and satisfied, making it an excellent choice for those looking for a nourishing, plant-based meal. Serve it with a side of almond crackers or a fresh salad for a complete meal.

Spicy Coconut Mushroom Soup

with the richness of coconut milk and a kick of heat. With only a few simple ingredients, this soup is packed with keto-friendly nutrients, and it’s entirely plant-based, making it a perfect choice for a Friday vegan lunch. It’s the ideal balance of spice, creaminess, and earthiness.

Ingredients:

• 3 cups sliced mushrooms (shiitake, cremini, or button mushrooms)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 can (13.5 oz) coconut milk (unsweetened)
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon red curry paste (or more for extra spice)
• 1 tablespoon soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro for garnish
• Red chili flakes (optional for extra heat)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, cooking until fragrant and softened, about 5 minutes.
2. Add the sliced mushrooms to the pot and cook for another 5 minutes, until they release their juices and soften.
3. Stir in the red curry paste and cook for an additional 2 minutes to bring out its flavors.
4. Add the coconut milk, vegetable broth, and soy sauce to the pot, bringing everything to a gentle simmer. Let the soup simmer for 15 minutes, allowing the flavors to meld together.
5. Season with lime juice, salt, and pepper. Add red chili flakes if desired for more heat.
6. Serve the soup hot, garnished with fresh cilantro.

This spicy coconut mushroom soup is a warm and satisfying dish that’s perfect for those craving a vegan soup with a bold kick. The coconut milk adds a creamy richness while the mushrooms provide depth of flavor and texture. The red curry paste and ginger give the soup a spicy zing, making it a perfect Friday lunch to end your workweek on a high note. Plus, it’s low-carb and keto-friendly, ensuring it aligns with your dietary goals.

Zucchini & Avocado Soup

This refreshing zucchini and avocado soup is the perfect light yet filling vegan lunch. Zucchini is the base, providing a mild flavor and low carb count, while avocado adds a creamy texture and healthy fats. This soup is vegan, keto, and packed with nutrients, making it a great choice for anyone seeking a fresh, light soup to enjoy on a Friday afternoon.

Ingredients:

• 2 medium zucchinis, chopped
• 1 ripe avocado, peeled and pitted
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 cups vegetable broth (low-sodium)
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped zucchini to the pot, cooking for 5 minutes until tender.
3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for an additional 10 minutes, allowing the zucchini to soften further.
4. Remove the pot from the heat and let it cool slightly before adding the avocado. Blend the soup with an immersion blender or in batches using a regular blender until smooth.
5. Stir in the fresh lemon juice, salt, and pepper to taste.
6. Serve the soup hot, garnished with fresh basil leaves.

This zucchini and avocado soup is light, creamy, and packed with nutrients that make it a perfect low-carb, keto-friendly lunch. The avocado provides healthy fats while the zucchini keeps the carb count low, creating a satisfying combination. It’s a simple, fresh, and flavorful dish, ideal for anyone looking for a refreshing vegan soup that doesn’t compromise on taste. Enjoy it as a standalone dish or pair with a side salad for a well-rounded meal.

Roasted Red Pepper & Tomato Soup

This roasted red pepper and tomato soup is a vibrant, flavorful dish that’s both comforting and nourishing. Roasting the peppers brings out their natural sweetness and adds a smoky depth to the soup, while the tomatoes provide a rich, tangy base. With creamy coconut milk and fresh herbs, this vegan soup is keto-friendly and perfect for a cozy Friday lunch.

Ingredients:

• 4 large red bell peppers, halved and seeded
• 4 large tomatoes, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (13.5 oz) coconut milk (unsweetened)
• 4 cups vegetable broth (low-sodium)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet, cut side down, and roast for 20-25 minutes until the skin is charred and blistered. Remove from the oven and let cool. Once cool enough to handle, peel off the skin and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the chopped roasted peppers, tomatoes, vegetable broth, smoked paprika, and cumin to the pot. Bring to a boil and then reduce the heat to simmer for 15 minutes to combine the flavors.
4. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be cautious of hot splashes.
5. Stir in the coconut milk and season with salt and pepper to taste. Heat for another 5 minutes, allowing the soup to thicken slightly.
6. Serve hot, garnished with fresh basil or parsley.

This roasted red pepper and tomato soup is a satisfying, comforting option for a Friday vegan lunch. The roasting process enhances the peppers’ natural sweetness, while the tomatoes add a touch of acidity that perfectly balances the coconut milk’s creaminess. It’s a rich and flavorful low-carb soup that’s vegan, keto, and perfect for a cozy winter lunch. The fresh basil garnish adds a burst of color and freshness, elevating the dish even further.

Broccoli & Almond Soup

This broccoli and almond soup combines the earthy flavor of broccoli with the creamy richness of almond butter, making it a delightful and filling vegan soup. It’s low-carb, packed with nutrients, and offers a satisfying blend of flavors with a smooth texture. The almonds provide healthy fats, making this an ideal option for anyone following a keto lifestyle.

Ingredients:

• 2 cups broccoli florets
• 1/4 cup almond butter (unsweetened)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Almond slivers for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the broccoli florets to the pot, stirring to combine with the onion and garlic. Cook for another 5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 15-20 minutes, or until the broccoli is tender.
4. Remove the pot from the heat and add the almond butter, stirring until fully incorporated.
5. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be cautious of hot splashes.
6. Season with nutmeg, salt, and pepper to taste.
7. Serve the soup hot, garnished with almond slivers if desired.

This broccoli and almond soup is a creamy, nutty, and satisfying dish that makes for an excellent vegan, low-carb, and keto-friendly lunch. The almond butter adds a subtle richness, while the broccoli gives the soup a fresh, earthy flavor. It’s a nutrient-packed meal that’s perfect for a Friday when you want something light yet filling. The almond slivers garnish adds a nice crunch and extra dose of healthy fats, making this soup a complete, balanced option for a nourishing lunch.

Cabbage & Miso Soup

Cabbage and miso soup is a simple yet flavorful vegan soup that blends the umami depth of miso with the lightness of cabbage. This soup is light, keto-friendly, and packed with beneficial probiotics from the miso paste, making it a great option for digestive health. It’s quick to prepare and offers a savory, satisfying meal for a low-carb lunch.

Ingredients:

• 4 cups cabbage, thinly sliced
• 2 tablespoons miso paste (white or yellow)
• 1 tablespoon sesame oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce or tamari
• 1/2 teaspoon ground ginger
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cabbage to the pot and sauté for another 5 minutes, allowing it to wilt slightly.
3. In a small bowl, whisk the miso paste with a small amount of the vegetable broth until dissolved. Pour the miso mixture into the pot.
4. Add the remaining vegetable broth, soy sauce, rice vinegar, and ginger to the pot. Bring the soup to a simmer and cook for 10-15 minutes, or until the cabbage is tender.
5. Taste and adjust the seasoning with salt and pepper if needed.
6. Serve hot, garnished with sliced green onions.

The miso paste adds a deep, umami flavor while the cabbage provides a mild, refreshing base. It’s the erfect low-carb, vegan, and keto-friendly option for a light but filling Friday lunch. The addition of sesame oil and rice vinegar gives the soup a slightly tangy, aromatic flavor, while the green onions add a touch of freshness to finish. It’s a warm, comforting bowl of nutrition that is both delicious and easy to prepare.

Carrot & Ginger Soup

This carrot and ginger soup is a warm, aromatic dish that combines the natural sweetness of carrots with the zingy kick of fresh ginger. It’s light yet full of flavor, making it the perfect vegan, low-carb, and keto-friendly option for lunch. The soup is smooth, velvety, and offers a balance of earthy and spicy notes, ideal for a cozy Friday meal.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped carrots and grated ginger to the pot, cooking for an additional 5 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be careful of hot splashes.
5. Stir in the turmeric, salt, and pepper. Adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro.

This carrot and ginger soup is a flavorful, comforting dish that’s perfect for a vegan, low-carb, and keto-friendly lunch. The combination of sweet carrots and spicy ginger creates a refreshing yet hearty soup. The turmeric adds a touch of warmth and a slight earthiness that balances the flavors. This soup is not only delicious but also packed with antioxidants, making it a great choice for a healthy Friday lunch. The cilantro garnish gives it a fresh, bright finish that enhances the overall experience.

Avocado & Cucumber Soup

This refreshing avocado and cucumber soup is a cooling, light, and creamy option that’s perfect for a hot Friday. The combination of avocado’s rich texture and cucumber’s crisp freshness creates a unique blend that’s not only low-carb but also keto-friendly. It’s a no-cook, simple recipe that’s ideal for a quick lunch while still being packed with flavor and nutrients.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 large cucumber, peeled and chopped
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 cups cold vegetable broth (low-sodium)
• 1 small garlic clove, minced
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. In a blender, combine the avocados, cucumber, lime juice, olive oil, and vegetable broth.
2. Add the garlic and blend until smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency.
3. Season with salt and pepper to taste, adjusting the flavor as needed.
4. Chill the soup in the refrigerator for at least 30 minutes before serving.
5. Serve chilled, garnished with fresh dill or parsley.

This avocado and cucumber soup is the ultimate refreshing, creamy dish for a light and cooling Friday lunch. The avocado provides healthy fats, while the cucumber offers a hydrating, crisp flavor. Together, they create a silky smooth base that’s satisfying without being too heavy. It’s a great option for a keto-friendly, low-carb meal that requires minimal preparation and is perfect for warm weather. The fresh herbs elevate the soup, making it both beautiful and delicious.

Spicy Butternut Squash Soup

This spicy butternut squash soup is a vibrant, flavorful dish that perfectly balances the natural sweetness of the squash with the heat of chili peppers. It’s a rich and creamy soup that’s vegan, low-carb, and keto-friendly. Ideal for a Friday lunch, this soup will warm you up and provide a satisfying meal that’s full of nutrients.

Ingredients:

• 1 medium butternut squash, peeled and chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-2 red chili peppers, chopped (adjust to your spice preference)
• 4 cups vegetable broth (low-sodium)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chopped butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the chili peppers, cinnamon, and cumin, cooking for an additional 2 minutes to release the spices’ aromas.
4. Add the roasted butternut squash and vegetable broth to the pot, bringing everything to a simmer. Let the soup cook for 10-15 minutes to allow the flavors to meld together.
5. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be cautious of hot splashes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This spicy butternut squash soup is a perfect balance of sweet and spicy, offering a comforting and satisfying lunch. The roasting process deepens the flavor of the squash, while the chili peppers and spices give the soup an exciting kick. It’s a creamy, velvety soup that’s low-carb, keto-friendly, and ideal for those who enjoy a little heat in their meals. This dish is perfect for a Friday, as it combines warmth, flavor, and nutrition in every spoonful. The fresh cilantro garnish adds a cool contrast that enhances the overall dish.

Spicy Lentil & Kale Soup

This spicy lentil and kale soup is hearty, flavorful, and loaded with nutrients. With earthy lentils, robust kale, and a spicy kick from chili flakes, it’s the perfect vegan and keto-friendly soup to keep you full and satisfied. The addition of tomatoes and cumin balances the soup’s flavors, while the broth provides a comforting base. This dish is ideal for a filling Friday lunch that offers both heat and nourishment.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes (low-sodium)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (adjust to spice preference)
• 4 cups vegetable broth (low-sodium)
• 2 cups chopped kale (stems removed)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cumin, smoked paprika, and chili flakes, and cook for 1 minute to bring out the spices’ flavors.
3. Add the diced tomatoes, lentils, and vegetable broth to the pot. Bring to a boil and then reduce the heat to simmer. Cover and cook for about 30 minutes, or until the lentils are tender.
4. Add the chopped kale and continue to cook for another 5-10 minutes, until the kale is wilted and tender.
5. Season with salt and pepper to taste. Adjust the seasoning if needed.
6. Serve hot, garnished with extra chili flakes if desired for added spice.

This spicy lentil and kale soup is a nourishing and hearty option, perfect for a vegan, low-carb, keto-friendly lunch. The lentils provide fiber and protein, while the kale adds important vitamins and minerals. The spices bring a kick to the soup, making it an exciting yet comforting meal. This dish is easy to prepare, and with its depth of flavor and satisfying texture, it’s an excellent choice for a fulfilling Friday lunch. The warmth and spice will leave you feeling energized and satisfied.

Creamy Mushroom & Leek Soup

This creamy mushroom and leek soup is a velvety, earthy dish with deep umami flavors from the mushrooms and a subtle sweetness from the leeks. Perfectly creamy without any dairy, it’s a great vegan, low-carb, keto-friendly option that’s both comforting and filling. The combination of coconut milk and vegetable broth gives this soup a smooth, luscious texture, ideal for a cozy Friday lunch.

Ingredients:

• 3 cups sliced mushrooms (shiitake, cremini, or button)
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1 can (13.5 oz) coconut milk (unsweetened)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add the sliced mushrooms to the pot and cook for 5-7 minutes, allowing them to release their juices and become tender.
3. Stir in the vegetable broth and dried thyme, bringing the soup to a boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Add the coconut milk and simmer for an additional 5 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, blend in batches and be cautious of hot splashes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This creamy mushroom and leek soup is a rich, satisfying, and nutritious option for a Friday vegan lunch. The mushrooms bring a deep, umami flavor, while the leeks add a hint of sweetness, and the coconut milk creates a velvety, smooth texture. It’s a perfect balance of earthy and creamy, offering a comforting meal without being heavy. This keto-friendly and low-carb soup is an excellent choice when you’re looking for something hearty yet light, making it a great way to end your week.

Coconut & Spinach Soup

This coconut and spinach soup is a simple, light, and vibrant vegan dish. The rich coconut milk adds a creamy texture, while the spinach provides essential nutrients and a fresh green flavor. This soup is low-carb and keto-friendly, offering a great balance of flavor and nourishment. It’s quick to make and perfect for a light, satisfying Friday lunch.

Ingredients:

• 4 cups fresh spinach, washed and chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (13.5 oz) coconut milk (unsweetened)
• 4 cups vegetable broth (low-sodium)
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh lime juice (optional for extra brightness)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the ground cumin and cook for 1 more minute to release its aroma.
3. Pour in the vegetable broth and bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook for 5 minutes.
4. Add the spinach and cook for another 5 minutes, until wilted.
5. Stir in the coconut milk and simmer for 5 more minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be cautious of hot splashes.
7. Season with salt and pepper to taste. If desired, add a squeeze of fresh lime juice to brighten the flavor.
8. Serve hot.

This coconut and spinach soup is a creamy, flavorful, and nutritious choice for a light and refreshing Friday lunch. The coconut milk gives the soup a smooth, velvety texture, while the spinach adds both color and a wealth of vitamins and minerals. The cumin enhances the flavor, making this soup both satisfying and fragrant. It’s an easy-to-make, low-carb, keto-friendly option that’s perfect for anyone looking for a wholesome, vegan meal that doesn’t compromise on taste.:

Zucchini & Basil Soup

This zucchini and basil soup is a light, refreshing, and creamy dish that’s perfect for a warm Friday lunch. The zucchini provides a mild, slightly sweet base, while the fresh basil adds a fragrant, aromatic punch. This soup is smooth, satisfying, and rich in flavor without being heavy, making it an excellent low-carb and keto-friendly option for a healthy meal.

Ingredients:

• 4 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1/2 cup fresh basil leaves
• 1 can (13.5 oz) coconut milk (unsweetened)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped zucchini and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, until the zucchini is tender.
4. Stir in the fresh basil and cook for an additional 2-3 minutes to allow the flavors to meld.
5. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be cautious of hot splashes.
6. Stir in the coconut milk and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

This zucchini and basil soup is a light, creamy, and comforting vegan dish that’s perfect for a warm Friday lunch. The zucchini adds a mild, refreshing flavor, while the basil gives the soup a fragrant and fresh finish. Coconut milk adds richness, making the soup velvety without being too heavy. This low-carb and keto-friendly soup is perfect when you want something light yet satisfying, and it’s a great way to enjoy the vibrant flavors of fresh zucchini and basil.

Cauliflower & Leek Soup

This cauliflower and leek soup is a comforting, velvety dish with a rich, earthy flavor. The cauliflower adds a creamy texture, while the leeks bring a mild sweetness that balances the soup’s overall flavor. It’s a great choice for a keto-friendly, low-carb lunch that’s full of fiber and nutrients. This vegan soup is simple to make and perfect for a warming Friday meal.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth (low-sodium)
• 1/2 teaspoon ground thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, sautéing until softened, about 5 minutes.
2. Add the cauliflower florets and ground thyme, cooking for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, until the cauliflower is tender.
4. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be cautious of hot splashes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This cauliflower and leek soup is a creamy, flavorful, and nutritious vegan dish that’s perfect for a low-carb, keto-friendly Friday lunch. The cauliflower creates a velvety base, while the leeks offer a subtle sweetness that enhances the flavor. The thyme adds a touch of earthiness, making this soup satisfying and delicious. It’s an easy-to-make, comforting meal that provides plenty of fiber and vitamins, making it a great way to nourish your body while enjoying a flavorful, filling lunch.

Tomato & Bell Pepper Soup

This tomato and bell pepper soup is a vibrant, rich, and flavorful dish with the perfect balance of sweetness and acidity. The roasted bell peppers add a smoky depth, while the tomatoes create a rich base. Coconut milk provides creaminess, making this soup vegan, low-carb, and keto-friendly. This hearty yet light soup is ideal for a satisfying Friday lunch that’s easy to make and bursting with flavor.

Ingredients:

• 4 large tomatoes, chopped
• 2 red bell peppers, seeded and chopped
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (13.5 oz) coconut milk (unsweetened)
• 4 cups vegetable broth (low-sodium)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20-25 minutes, until the skin is charred and the peppers are tender. Let cool, peel off the skin, and chop.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the chopped tomatoes and roasted bell peppers to the pot, and cook for 5-7 minutes to release their juices.
4. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes to allow the flavors to meld.
5. Add the coconut milk and smoked paprika, stirring to combine. Simmer for another 5 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, be cautious of hot splashes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil.

This tomato and bell pepper soup is a bright, flavorful, and creamy vegan option that’s perfect for a low-carb, keto-friendly lunch. The roasted bell peppers bring a smoky depth to the soup, while the tomatoes add a tangy richness. The coconut milk adds a velvety texture without being too heavy, making it a balanced and satisfying meal. With fresh basil as a garnish, this soup is a delightful, nourishing dish that’s easy to make and perfect for a cozy Friday lunch.

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Note: More recipes are coming soon