30+ Easy Gluten-Free Dairy-Free Soup Recipes for Every Season

If you’re following a gluten-free and dairy-free diet, finding delicious and satisfying soup recipes can be a bit challenging, but it’s far from impossible.

Soup is one of the most versatile and comforting meals, and with the right ingredients, it can easily be adapted to meet dietary restrictions.

Whether you’re looking for something light and refreshing or rich and creamy, there’s a gluten-free, dairy-free soup out there for everyone.

From hearty lentil and vegetable blends to velvety coconut-based concoctions, these soups are not only good for you, but they’re also packed with flavor.

In this blog post, we’ll explore 30+ gluten-free and dairy-free soup recipes that are sure to inspire your next meal.

Get ready to warm up your kitchen with these easy, wholesome, and tasty soups that everyone can enjoy!

30+ Easy Gluten-Free Dairy-Free Soup Recipes for Every Season

Eating gluten-free and dairy-free doesn’t have to mean sacrificing flavor or comfort, especially when it comes to soup.

With these 30+ gluten-free, dairy-free soup recipes, you can enjoy a variety of satisfying meals that are both nourishing and full of flavor.

From light broths to rich, creamy creations, these soups will keep you feeling warm and satisfied all year round.

So, next time you’re in need of a hearty meal or a cozy dinner option, look no further than these gluten-free, dairy-free soups – they’re sure to please everyone at the table!

Creamy Sweet Potato and Coconut Soup

This velvety, dairy-free and gluten-free sweet potato and coconut soup combines the natural sweetness of roasted sweet potatoes with the rich, creamy texture of coconut milk. Infused with warming spices like ginger, garlic, and turmeric, this soup offers a delightful balance of flavors that will comfort you on a chilly day. Perfect as a starter or a light meal, this soup is filling yet nourishing.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 can (14 oz) coconut milk (full-fat)
• 4 cups vegetable broth (ensure gluten-free)
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes until tender.
2. While the sweet potatoes are roasting, heat a large pot over medium heat and add a little olive oil. Add the diced onion and sauté for 5-7 minutes until translucent.
3. Add the minced garlic, grated ginger, and ground turmeric to the pot, stirring for another 1-2 minutes until fragrant.
4. Once the sweet potatoes are roasted, add them to the pot with the sautéed onions and spices. Pour in the vegetable broth and bring the mixture to a simmer.
5. Let the soup simmer for 10 minutes to allow the flavors to meld. Then, add the coconut milk and stir well.
6. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh cilantro.

This creamy sweet potato and coconut soup is a perfect example of how simple ingredients can come together to create something wonderfully satisfying. The sweet potatoes provide a natural sweetness, while the coconut milk adds richness and depth. The addition of turmeric and ginger not only enhances the flavor but also gives this soup an anti-inflammatory boost, making it a nutritious choice. Whether you’re making it for a cozy evening meal or a light lunch, this gluten-free, dairy-free soup will definitely warm your soul.

Spicy Tomato and Red Pepper Soup

A vibrant and zesty twist on the classic tomato soup, this spicy version incorporates roasted red peppers and a kick of heat from red pepper flakes. Packed with antioxidants and vitamins, this gluten-free and dairy-free soup offers a perfect balance of smokiness, tanginess, and spice. It’s easy to make, nourishing, and can be enjoyed as a main course or paired with gluten-free bread.

Ingredients:

• 4 large tomatoes, chopped
• 2 red bell peppers, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp red pepper flakes (adjust for heat)
• 3 cups vegetable broth (ensure gluten-free)
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Place the chopped tomatoes and red bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until soft and slightly charred.
2. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 5 minutes, until softened.
3. Add the minced garlic, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes, stirring to prevent burning.
4. Once the tomatoes and peppers are roasted, transfer them to the pot with the onions and garlic. Add vegetable broth and bring to a simmer.
5. Let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
6. Use an immersion blender or carefully transfer the soup in batches to a blender and puree until smooth.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with fresh basil or parsley.

This spicy tomato and red pepper soup brings a fresh and flavorful update to the traditional tomato soup. The roasting process intensifies the natural sweetness of the tomatoes and peppers, while the spices add a satisfying kick. It’s a vibrant and heartwarming dish that is both gluten-free and dairy-free, making it a versatile choice for those with dietary restrictions. The richness of the roasted vegetables combined with the smokiness of paprika creates a truly comforting soup that can be enjoyed year-round.

Butternut Squash and Apple Soup

This rich, slightly sweet butternut squash and apple soup combines the velvety texture of roasted squash with the natural sweetness of apples. The perfect harmony of flavors is complemented by a touch of cinnamon and nutmeg, making it an ideal soup for the fall and winter months. With a smooth, creamy finish and an abundance of vitamins, this gluten-free and dairy-free recipe is both indulgent and healthy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups vegetable broth (ensure gluten-free)
• Salt and pepper, to taste
• Fresh thyme or sage for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed butternut squash and chopped apples on a baking sheet. Drizzle with olive oil and season with salt, pepper, cinnamon, and nutmeg. Roast for 25-30 minutes until the squash is tender and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
3. Add the minced garlic to the onions and sauté for another minute, until fragrant.
4. Once the squash and apples are roasted, add them to the pot with the onions and garlic. Pour in the vegetable broth and bring the mixture to a simmer.
5. Let the soup simmer for 10-15 minutes, allowing the flavors to come together.
6. Use an immersion blender or carefully transfer the soup to a blender in batches to puree until smooth.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with fresh thyme or sage.

This butternut squash and apple soup is a heartwarming and flavorful dish that combines the richness of roasted squash with the natural sweetness of apples. The addition of cinnamon and nutmeg provides a cozy, autumnal touch that makes this soup perfect for fall and winter meals. It’s both satisfying and nutritious, and as a gluten-free, dairy-free option, it caters to a variety of dietary needs without compromising on flavor. A bowl of this soup offers a comforting, nutritious escape from the everyday hustle.

Zucchini and Basil Soup

This light and refreshing zucchini and basil soup is perfect for a spring or summer day. The mild, slightly sweet flavor of zucchini pairs wonderfully with the fragrant, aromatic basil. With a simple vegetable broth base and a dash of lemon juice, this gluten-free and dairy-free soup is full of fresh flavors and is a great option for a quick, healthy meal. It’s low in calories yet satisfying, making it a wonderful option for anyone looking to enjoy a light, nourishing dish.

Ingredients:

• 4 medium zucchinis, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth (ensure gluten-free)
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the minced garlic to the pot and cook for 1 more minute, stirring to avoid burning.
3. Add the sliced zucchini to the pot and sauté for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10 minutes, until the zucchini is tender.
5. Add the chopped basil leaves and fresh lemon juice to the pot, and stir.
6. Use an immersion blender to blend the soup until smooth, or transfer the mixture to a blender in batches.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with additional fresh basil leaves if desired.

This zucchini and basil soup is an ideal option when you want something light but flavorful. The fresh basil adds a beautiful fragrance and flavor that perfectly complements the mild zucchini, while the lemon juice gives the soup a refreshing kick. It’s an excellent dish for those who want a healthy, quick, and easy meal that still feels satisfying. Whether served as a starter or a main, this gluten-free, dairy-free soup will quickly become a favorite for warm weather days.

Carrot and Ginger Soup

This carrot and ginger soup is a warming, vibrant dish that’s as nutritious as it is flavorful. The natural sweetness of carrots is balanced by the spicy zing of fresh ginger, and with a hint of coconut milk, the soup has a velvety, creamy texture without the need for dairy. This gluten-free and dairy-free soup is perfect for cooler weather or when you need something soothing and full of immune-boosting ingredients.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 can (14 oz) coconut milk (full-fat)
• 4 cups vegetable broth (ensure gluten-free)
• Salt and pepper, to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic and grated ginger to the pot, cooking for another 1-2 minutes until fragrant.
3. Add the chopped carrots to the pot, stir to combine, and cook for an additional 5 minutes.
4. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 20 minutes, or until the carrots are very soft.
5. Add the coconut milk and stir well. Bring the soup back to a simmer for another 5 minutes.
6. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup in batches to a blender.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with fresh cilantro or parsley.

This carrot and ginger soup is a great combination of natural sweetness and spicy warmth. The ginger adds a little zing, which works beautifully against the carrots’ inherent sweetness, and the coconut milk gives the soup a creamy finish without any dairy. Full of vitamin A from the carrots and immune-boosting benefits from the ginger, this soup is a healthy, comforting dish perfect for any time of year. It’s easy to make and provides a deeply satisfying, nutritious meal that’s both gluten-free and dairy-free.

Lentil and Kale Soup

This hearty lentil and kale soup is packed with plant-based protein and nutrients, making it a filling and satisfying meal. The earthy lentils pair wonderfully with the slightly bitter kale, while tomatoes and carrots add sweetness and texture. This gluten-free, dairy-free soup is ideal for meal prep, as it stores well and tastes even better the next day, giving the flavors time to meld together.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 cups fresh kale, chopped
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic, ground cumin, and dried thyme to the pot, cooking for 1 more minute.
3. Add the diced carrots and sauté for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, diced tomatoes, and rinsed lentils. Bring to a simmer and cook for 25-30 minutes, or until the lentils are tender.
5. Add the chopped kale to the pot and cook for an additional 5-7 minutes until the kale is tender.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with a squeeze of lemon or additional herbs, if desired.

Lentil and kale soup is a filling, nutritious, and delicious meal that is perfect for a busy weeknight or a weekend lunch. The lentils provide a hearty base full of protein and fiber, while the kale adds vitamins and minerals. The sweetness from the carrots and tomatoes balances the earthy flavors, and the herbs infuse the soup with comforting aromas. This gluten-free, dairy-free recipe is versatile and easy to make, making it a great choice for anyone looking for a warm, healthy, and satisfying meal.

Spicy Sweet Potato and Black Bean Soup

This spicy sweet potato and black bean soup is a perfect combination of heat, sweetness, and earthiness. The creamy texture of sweet potatoes is balanced by the richness of black beans, while the touch of chili powder and cayenne pepper adds a satisfying kick. This gluten-free, dairy-free soup is full of fiber, vitamins, and antioxidants, making it a healthy and hearty option for lunch or dinner. It’s easy to prepare and provides a warming, flavorful meal that’s both comforting and nourishing.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth (ensure gluten-free)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic, chili powder, cumin, and cayenne pepper to the pot, and cook for 1 more minute, stirring frequently.
3. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 20 minutes, or until the sweet potatoes are tender.
5. Add the black beans and cook for an additional 5-7 minutes, allowing the flavors to blend.
6. Use an immersion blender to blend the soup slightly, leaving some chunks for texture, or transfer to a blender in batches for a smoother consistency.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This spicy sweet potato and black bean soup is a vibrant and flavorful dish that brings together a variety of textures and tastes. The sweetness of the potatoes balances the savory, hearty black beans, while the spices add just the right amount of warmth. It’s a filling, fiber-rich soup that is both nutritious and satisfying. Perfect for those looking for a gluten-free, dairy-free meal that doesn’t skimp on flavor or comfort, this soup can easily be enjoyed on its own or paired with a side salad or cornbread.

Creamy Tomato and Red Lentil Soup

This creamy tomato and red lentil soup is rich, velvety, and packed with nutrients. The tangy tomatoes pair beautifully with the earthy red lentils, and the addition of coconut milk provides a creamy texture without any dairy. The soup is seasoned with garlic, cumin, and smoked paprika, giving it a warm, aromatic flavor. This gluten-free, dairy-free soup is a great choice for a light but satisfying meal that’s full of protein and fiber, perfect for both lunch and dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) coconut milk (full-fat)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened.
2. Add the minced garlic, ground cumin, and smoked paprika to the pot, cooking for 1 minute until fragrant.
3. Stir in the red lentils and cook for 2 minutes, allowing them to absorb the flavors.
4. Pour in the diced tomatoes, vegetable broth, and coconut milk, bringing the mixture to a simmer.
5. Let the soup cook for 25-30 minutes, or until the lentils are tender and the soup has thickened.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a blender for a creamier texture.
8. Serve hot, garnished with fresh basil or parsley.

This creamy tomato and red lentil soup is a deliciously comforting dish that is both hearty and healthy. The red lentils add protein and fiber, making this soup a satisfying and filling option. The creamy coconut milk balances the tangy tomatoes, while the spices bring warmth and depth of flavor. This gluten-free, dairy-free soup is ideal for those seeking a lighter yet filling meal. It’s simple to make and even better the next day as the flavors continue to develop, making it perfect for meal prep.

Mushroom and Barley Soup

This earthy mushroom and barley soup is a savory and hearty option that’s both filling and nutritious. The mushrooms provide a rich umami flavor, while the barley adds texture and heartiness. Carrots, onions, and garlic round out the flavor profile, making this soup a well-rounded, satisfying meal. Gluten-free and dairy-free, this soup is great for colder weather and is perfect as a lunch or dinner option. It’s also high in fiber and full of vitamins, making it a great way to nourish your body.

Ingredients:

• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 cup gluten-free barley (ensure it is labeled as gluten-free)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 4 cups vegetable broth (ensure gluten-free)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic, sliced mushrooms, and dried thyme, cooking for another 5-7 minutes until the mushrooms release their moisture and become tender.
3. Stir in the diced carrots and cook for another 2-3 minutes.
4. Pour in the vegetable broth, gluten-free barley, and bay leaf. Bring the mixture to a simmer.
5. Let the soup cook for 30-35 minutes, or until the barley is tender and the soup has thickened.
6. Taste and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh herbs if desired.

This mushroom and barley soup is the perfect balance of earthy mushrooms and chewy barley, creating a hearty, satisfying meal that’s full of flavor. It’s a gluten-free and dairy-free dish that provides plenty of fiber and protein, making it a great option for anyone looking for a filling yet healthy soup. The aromatic thyme and savory vegetable broth tie everything together, creating a comforting dish that’s ideal for a chilly day. This soup can easily be made in large batches, making it a fantastic option for meal prep throughout the week.

Roasted Butternut Squash and Apple Soup

This roasted butternut squash and apple soup is a delightful combination of sweet and savory flavors. The natural sweetness of the butternut squash and apples is enhanced by the roasting process, which brings out deep, caramelized flavors. The addition of warming spices like cinnamon and nutmeg adds depth, while coconut milk creates a creamy texture, making it a perfect gluten-free, dairy-free option for fall. It’s an excellent choice for a light yet filling meal that’s both comforting and nutritious.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped (Granny Smith or Honeycrisp work well)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) coconut milk (full-fat)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley or thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and apples with olive oil, cinnamon, nutmeg, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the squash and apples for 25-30 minutes, or until tender and slightly caramelized.
3. Heat a large pot over medium heat and sauté the chopped onion and garlic for 5-7 minutes, until softened.
4. Add the roasted butternut squash and apples to the pot, along with the vegetable broth. Bring the mixture to a simmer and cook for 10 minutes.
5. Use an immersion blender to blend the soup until smooth or transfer to a blender in batches.
6. Stir in the coconut milk and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh parsley or thyme.

This roasted butternut squash and apple soup is a seasonal favorite, offering the perfect balance of sweetness and spice. The roasting process enhances the flavors of the squash and apples, while the coconut milk adds a creamy richness. This gluten-free, dairy-free soup is comforting and healthy, making it ideal for cool weather or holiday gatherings. It’s a delightful, smooth soup that’s easy to prepare, and its vibrant flavors will surely impress your guests or satisfy your family at the dinner table.

Carrot and Ginger Soup

This carrot and ginger soup is a light, flavorful dish that combines the natural sweetness of carrots with the warm, zesty kick of fresh ginger. It’s a simple, nourishing soup that’s full of vitamins and antioxidants. The ginger adds a subtle heat, while the coconut milk provides a smooth and creamy texture without dairy. Gluten-free and dairy-free, this soup is an excellent choice for a light appetizer, a quick lunch, or a healthy dinner. The bright flavors make it a refreshing and satisfying meal.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) coconut milk (full-fat)
• Salt and pepper, to taste
• 1/2 tsp turmeric (optional, for added depth)
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the garlic and grated ginger to the pot, cooking for 1-2 minutes until fragrant.
3. Add the chopped carrots and sauté for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and bring the soup to a simmer. Cook for 20 minutes, or until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk and turmeric (if using) and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro or parsley.

The carrot and ginger soup is a vibrant, warming dish that’s perfect for any season. The combination of sweet carrots and spicy ginger creates a refreshing, invigorating flavor profile that is both soothing and energizing. Coconut milk brings a creamy texture to this naturally dairy-free soup, while the turmeric adds an extra depth of flavor. This soup is not only gluten-free and dairy-free but also packed with vitamins and antioxidants, making it an excellent choice for a health-conscious meal. Its simple ingredients come together to create a comforting and satisfying bowl of soup.

Zucchini and Basil Soup

This zucchini and basil soup is a fresh, light, and aromatic dish that combines the mild flavor of zucchini with the fragrant taste of basil. The zucchini is blended into a smooth, creamy base, while fresh basil adds a burst of herbal freshness. Coconut milk gives the soup a silky texture, making it an excellent dairy-free alternative. This gluten-free soup is perfect for those looking for a light, healthy meal that’s easy to prepare yet full of flavor. It’s great as an appetizer or a light dinner on warm evenings.

Ingredients:

• 4 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) coconut milk (full-fat)
• 1/2 cup fresh basil leaves, packed
• Salt and pepper, to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened.
2. Add the minced garlic and chopped zucchini to the pot and sauté for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, or until the zucchini is tender.
4. Remove the pot from heat and add the fresh basil leaves. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Add a tablespoon of lemon juice for a burst of brightness, if desired.
7. Serve hot, garnished with additional fresh basil.

This zucchini and basil soup is a refreshing, light option that brings out the best of summer’s bounty. The zucchini provides a delicate base, while the coconut milk adds richness without the need for dairy. The fresh basil enhances the soup’s flavor with its herbal brightness, making it a fragrant and soothing dish. Perfect as a gluten-free, dairy-free meal, this soup can be enjoyed as a first course or a main dish. It’s simple yet flavorful, offering a quick and healthy way to enjoy seasonal vegetables in a satisfying soup.

Spicy Sweet Potato and Lentil Soup

This spicy sweet potato and lentil soup is a bold and hearty dish, with the sweet, earthy flavor of roasted sweet potatoes balanced by the warmth of spices like cumin, coriander, and smoked paprika. The addition of red lentils makes the soup filling and packed with protein, while the coconut milk gives it a creamy consistency without dairy. This gluten-free and dairy-free soup is a comforting, nutritious meal perfect for any time of year, offering a wonderful balance of heat, sweetness, and earthiness in every spoonful.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp smoked paprika
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) coconut milk (full-fat)
• Salt and pepper, to taste
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cumin, coriander, smoked paprika, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, until tender and lightly caramelized.
2. In a large pot, sauté the onion, garlic, and ginger in olive oil over medium heat for 5-7 minutes, until the onion is soft and translucent.
3. Add the red lentils to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are soft.
4. Add the roasted sweet potatoes to the pot and stir to combine.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk and adjust seasoning with salt, pepper, and cayenne pepper (if using).
7. Serve hot, garnished with fresh cilantro.

The spicy sweet potato and lentil soup is a comforting yet vibrant dish that combines the sweetness of roasted sweet potatoes with the heat of spices. The creamy coconut milk gives the soup a smooth texture, while the lentils add a hearty, protein-rich element. This soup is a great choice for anyone looking for a gluten-free, dairy-free, and flavorful meal that’s both filling and nourishing. It’s perfect for colder months, or as a healthy, warming dinner any time of year. The balance of heat and sweetness will keep you coming back for more!

Creamy Tomato and Basil Soup

This creamy tomato and basil soup is a classic comfort food made gluten-free and dairy-free. The richness of the coconut milk provides the creamy texture typically associated with dairy, while fresh tomatoes and basil create a vibrant and aromatic flavor. The addition of garlic and onion adds depth, and the soup is perfectly seasoned with salt, pepper, and a touch of olive oil. It’s simple to make yet incredibly satisfying, perfect as a starter, a light lunch, or a warming dinner.

Ingredients:

• 6 large ripe tomatoes, chopped (or 2 cans of crushed tomatoes)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) coconut milk (full-fat)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• Salt and pepper, to taste
• 1 tsp sugar (optional, to balance acidity)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
2. Add the garlic and cook for an additional 1-2 minutes, until fragrant.
3. Add the chopped tomatoes to the pot (or crushed tomatoes if using canned), along with the vegetable broth. Bring to a simmer and cook for 15 minutes, or until the tomatoes are soft and broken down.
4. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk and chopped fresh basil. Season with salt, pepper, and sugar (if needed).
6. Continue to cook for an additional 5 minutes to let the flavors meld together.
7. Serve hot, garnished with extra fresh basil.

This creamy tomato and basil soup offers the ultimate in comfort food with a fresh, dairy-free twist. The coconut milk provides the creaminess you love in a traditional tomato soup, while the fresh basil adds a fragrant, aromatic element. It’s a simple yet satisfying recipe that’s naturally gluten-free and dairy-free, making it an ideal choice for those with dietary restrictions. This soup is perfect for a cozy evening at home or as a starter for a larger meal, and it’s easy to make with pantry staples and fresh ingredients. You’ll love the rich, flavorful combination of tomatoes and basil in every bowl.

Roasted Cauliflower and Leek Soup

Roasted cauliflower and leek soup is a creamy, satisfying soup that’s rich in flavor and texture. Roasting the cauliflower brings out its natural sweetness and nuttiness, while the leeks add a subtle onion flavor. The addition of coconut milk provides a velvety smooth consistency, making this soup feel indulgent while being completely dairy-free. Perfect for a light lunch or dinner, this gluten-free, dairy-free soup is a great way to enjoy cauliflower in a new and exciting way. The combination of flavors and textures is simple yet sophisticated, ideal for those looking for a healthy, warming meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 leeks, cleaned and chopped (white and light green parts)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups vegetable broth (ensure gluten-free)
• 1 can (14 oz) coconut milk (full-fat)
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, sauté the chopped leeks and garlic in olive oil over medium heat for 5-7 minutes, until softened.
3. Add the roasted cauliflower to the pot and stir to combine with the leeks.
4. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes to let the flavors meld together.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh thyme or parsley.

The roasted cauliflower and leek soup is a simple yet delicious dish that transforms everyday ingredients into a rich, velvety bowl of comfort. Roasting the cauliflower enhances its natural sweetness, while the leeks provide a gentle, savory depth. Coconut milk creates the creamy texture, making this soup feel luxurious without the need for dairy. This soup is perfect for anyone following a gluten-free and dairy-free diet, offering a healthy and satisfying meal that’s full of flavor. It’s ideal for a cozy meal at home or as a starter for a larger dinner.

Note: More recipes are coming soon!