27+ Tasty Gluten Free Dairy Free Soup Recipes to Warm Your Soul

Finding the perfect soup recipe that caters to both gluten-free and dairy-free diets can be tricky, but it doesn’t have to be!

Whether you’re cooking for dietary needs or simply looking for a nourishing, comforting meal, gluten-free and dairy-free soups are a fantastic option.

From creamy vegetable blends to hearty stews, these soups are not only delicious but also packed with nutrients that will leave you feeling satisfied.

In this blog, we’ve curated 27+ irresistible recipes that check all the boxes—no gluten, no dairy, just pure, wholesome goodness in every spoonful.

Get ready to dive into a bowl of flavor with our handpicked gluten-free and dairy-free soup recipes.

27+ Tasty Gluten Free Dairy Free Soup Recipes to Warm Your Soul

There you have it—27+ incredible gluten-free and dairy-free soup recipes perfect for any occasion.

From light and refreshing to rich and filling, these soups offer endless options to keep your taste buds happy and your body nourished.

Whether you’re enjoying a quiet night in or preparing a meal for a crowd, these soups will deliver the warmth, comfort, and flavor you crave.

So grab your ingredients, get cooking, and enjoy the wholesome goodness of these satisfying bowls of soup.

Your taste buds—and your tummy—will thank you!

Hearty Roasted Butternut Squash Soup

A warming and rich soup with a naturally creamy texture from roasted butternut squash. It’s packed with flavors like garlic, onion, and a touch of thyme, making it a perfect choice for a cozy evening meal. Gluten and dairy-free, this soup is also vegan-friendly.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (ensure it’s gluten-free)
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 can (14 oz) coconut milk
• 1 tbsp maple syrup (optional, for sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 5-7 minutes).
3. Add the roasted butternut squash, vegetable broth, and dried thyme. Bring to a simmer and cook for an additional 10 minutes to allow the flavors to meld.
4. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
5. Stir in the coconut milk and maple syrup (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with a sprinkle of fresh thyme or a drizzle of extra coconut milk if desired.

This roasted butternut squash soup brings comfort with every spoonful, offering a velvety texture and a balance of savory and subtly sweet flavors. It’s an ideal dish for a hearty lunch or light dinner, easily adaptable for different diets. The coconut milk adds a creamy richness without any dairy, and the natural sweetness of the squash pairs wonderfully with the herbs.

This soup stores well in the fridge for up to 4 days, making it a great make-ahead option for busy weeks. You can also freeze leftovers for future meals. It’s simple, healthy, and a favorite for anyone avoiding gluten and dairy.

Creamy Tomato and Basil Soup

A classic favorite, this creamy tomato basil soup is rich, flavorful, and dairy-free, with a smooth, velvety consistency. Perfect for a quick lunch or light dinner, it’s easy to make and pairs beautifully with gluten-free bread or a crisp salad.

Ingredients:

• 4 cups ripe tomatoes, chopped (or 2 cans of crushed tomatoes)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups vegetable broth (gluten-free)
• 1 cup canned coconut milk
• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp maple syrup (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened (about 5 minutes).
2. Add the chopped tomatoes (or canned crushed tomatoes), vegetable broth, basil, and oregano. Bring to a simmer and cook for 15 minutes to allow the flavors to develop.
3. Using an immersion blender or a regular blender, puree the soup until smooth.
4. Stir in the coconut milk and maple syrup (if using) for a rich, creamy finish. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes, then serve hot, garnished with extra fresh basil or a swirl of coconut milk.

This creamy tomato and basil soup is a classic comfort dish made dairy-free by using coconut milk for creaminess. It brings together the savory flavors of fresh tomatoes, garlic, and herbs, with a touch of sweetness that balances the acidity of the tomatoes. The coconut milk adds a subtle richness that you wouldn’t typically expect in a dairy-free soup, but it works beautifully.

It’s a soup that’s both comforting and refreshing, perfect for chilly days. This recipe is highly adaptable—you can even add roasted red peppers or a dash of chili flakes for a spicy kick. Leftovers can be stored in the fridge for 3-4 days or frozen for future enjoyment.

Spicy Sweet Potato and Carrot Soup

This sweet potato and carrot soup combines the natural sweetness of both vegetables with a dash of heat from ginger and cayenne pepper. It’s nourishing, full of vitamins, and has a nice balance of flavors. Whether enjoyed as a starter or main dish, it’s a satisfying gluten-free and dairy-free option.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 4 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (14 oz) coconut milk

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the grated ginger, cinnamon, and cayenne pepper. Stir to coat the onions and garlic with the spices.
3. Add the sweet potatoes, carrots, and vegetable broth. Bring to a simmer and cook for 20-25 minutes, or until the vegetables are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth and creamy.
5. Stir in the coconut milk and season with salt and pepper to taste. Adjust the seasoning as needed.
6. Serve hot, with a sprinkle of fresh parsley or cilantro for garnish.

This spicy sweet potato and carrot soup is a wonderfully satisfying meal that pairs the earthy sweetness of sweet potatoes and carrots with the zing of ginger and a touch of heat from cayenne pepper. The coconut milk gives the soup a velvety smooth texture while keeping it entirely dairy-free. It’s perfect for a chilly day when you want something hearty but not too heavy.

The combination of the natural sweetness of the vegetables with the spices is sure to leave you feeling nourished and content. This soup is also a great source of vitamins and minerals, making it a healthy choice for any meal. Leftovers keep well for 3-4 days in the fridge, and it can easily be frozen for up to a month.

Curried Pumpkin Soup

A fragrant and velvety soup bursting with the rich, earthy flavor of pumpkin and the warmth of curry spices. This gluten-free, dairy-free soup makes an excellent meal for fall and beyond, with a creamy texture achieved through coconut milk and an exotic twist from the curry powder.

Ingredients:

• 1 medium pumpkin, peeled, deseeded, and cubed (or 3 cups canned pumpkin)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 4 cups vegetable broth (gluten-free)
• 1 can (14 oz) coconut milk
• 2 tbsp 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 onion and garlic, cooking until softened (about 5 minutes).
2. Add the curry powder and turmeric, stirring to coat the onions and garlic. Cook for 1-2 minutes to bloom the spices.
3. Add the pumpkin cubes and vegetable broth. Bring to a boil, then reduce to a simmer for 20-25 minutes, or until the pumpkin is soft.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the coconut milk, season with salt and pepper, and cook for another 5 minutes to heat through.
6. Serve hot, garnished with fresh cilantro.

This curried pumpkin soup is both comforting and aromatic, with a rich coconut base and the deep flavors of curry spices. The pumpkin lends a natural sweetness that pairs beautifully with the heat from the curry powder and the creaminess of the coconut milk. It’s a perfect meal for colder weather, offering a satisfying combination of flavors and textures.

This soup is great for meal prep, as it keeps well for up to 5 days in the fridge and can be frozen for later use. It also pairs wonderfully with a side of gluten-free crackers or flatbread.

Roasted Cauliflower and Leek Soup

This roasted cauliflower and leek soup is both mild and flavorful, showcasing the sweetness of caramelized cauliflower with the savory depth of leeks. A gluten-free, dairy-free, and vegan-friendly soup that’s as nourishing as it is comforting.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil and season with salt and pepper. Roast for 25 minutes, or until golden and tender.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the leeks and garlic, sautéing until soft and fragrant (about 5-7 minutes).
3. Add the roasted cauliflower, vegetable broth, and thyme. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the coconut milk and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This roasted cauliflower and leek soup combines a delicate sweetness from the cauliflower with the savory depth of leeks. The coconut milk adds a smooth richness without overpowering the flavors, making it a wonderful light but satisfying dish. The thyme brings a subtle herbaceous note, making each spoonful a comforting experience.

This soup is easy to store for leftovers, keeping in the fridge for up to 4 days, and it can be frozen for future meals. It’s a great way to get your veggies in, without any gluten or dairy!

Sweet Corn and Zucchini Soup

This light, fresh soup brings together the natural sweetness of corn and zucchini, perfect for a quick and healthy meal. It’s naturally gluten-free, dairy-free, and full of vibrant, summery flavors, making it a great choice for a warm-weather lunch or dinner.

Ingredients:

• 3 cups fresh corn kernels (about 4 ears of corn)
• 2 medium zucchinis, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (gluten-free)
• 1 can (14 oz) coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the zucchini and corn to the pot, and cook for 5-7 minutes, stirring occasionally, until the zucchini softens.
3. Pour in the vegetable broth and bring to a simmer. Cook for an additional 10 minutes.
4. Using an immersion blender or regular blender, blend the soup until smooth, leaving some small corn kernels for texture if desired.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This sweet corn and zucchini soup is incredibly refreshing, with the natural sweetness of corn and the mild, fresh flavor of zucchini. The coconut milk adds creaminess without any dairy, making this soup light yet satisfying. It’s perfect for a warm day when you want something comforting but not too heavy.

The soup is also highly customizable—feel free to add in a touch of chili flakes or lime juice for some extra zing. Leftovers will keep well for 3-4 days in the fridge, and the soup can be frozen for future enjoyment.

Lemon and Herb Chicken Soup

This zesty chicken soup is a refreshing, gluten-free, and dairy-free take on the classic. With fresh lemon, herbs, and tender chicken, it’s an invigorating dish that’s perfect for any time of the year. It’s light yet satisfying, with a clean, bright flavor that is sure to please.

Ingredients:

• 2 chicken breasts (boneless, skinless), cooked and shredded
• 4 cups chicken broth (gluten-free)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tsp dried thyme
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Pour in the chicken broth, bringing the soup to a simmer. Add the shredded chicken, lemon zest, lemon juice, and thyme. Simmer for 15 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This lemon and herb chicken soup is light yet flavorful, with the zesty lemon adding a refreshing brightness to the savory broth. The chicken adds a satisfying protein element, while the herbs provide depth to the flavor. It’s a perfect dish to feel nourished and refreshed.

It’s an excellent option for meal prep, storing well in the fridge for up to 4 days and freezing for longer-term storage. This soup pairs beautifully with gluten-free crackers or a side of greens.

Spicy Black Bean Soup

This hearty, spicy black bean soup is rich in protein and full of bold flavors, making it a great gluten-free and dairy-free option. Perfectly spiced with cumin and chili powder, it’s an ideal dish for those who enjoy a little heat in their meals.

Ingredients:

• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cumin, chili powder, and cayenne pepper (if using), stirring for another minute to release the spices’ flavors.
3. Add the black beans, diced tomatoes, and vegetable broth. Bring the soup to a simmer and cook for 15 minutes to let the flavors meld.
4. Use an immersion blender or regular blender to puree the soup until smooth, leaving some beans for texture if desired.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy black bean soup is hearty, warming, and full of flavor. The black beans are a great source of plant-based protein, and the combination of cumin, chili powder, and cayenne adds a lovely depth of heat without overwhelming the dish. The soup can be pureed for a smooth consistency or left a little chunky for texture.

This soup keeps well in the fridge for up to 4 days and can be frozen for future meals. It pairs wonderfully with a fresh salad or gluten-free bread for a complete meal.

Mediterranean Chickpea Soup

This Mediterranean chickpea soup is packed with hearty chickpeas, fresh vegetables, and a blend of vibrant spices. It’s naturally gluten-free, dairy-free, and full of satisfying flavors that transport you to the sunny shores of the Mediterranean.

Ingredients:

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 2 celery stalks, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley and lemon wedges for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, cooking until softened, about 7 minutes.
2. Add the diced tomatoes, chickpeas, vegetable broth, oregano, and cumin. Bring the soup to a boil, then reduce to a simmer and cook for 20-25 minutes to allow the flavors to meld.
3. Season with salt and pepper to taste.
4. Use an immersion blender to partially blend the soup, leaving some chunks of chickpeas and vegetables for texture.
5. Serve hot, garnished with fresh parsley and a squeeze of lemon.

This Mediterranean chickpea soup is both light and filling, with the nuttiness of chickpeas complementing the vegetables and aromatic spices. The fresh parsley and lemon elevate the flavors, offering a refreshing contrast to the savory base. The soup is perfect for a wholesome lunch or a light dinner.

It stores well for up to 4 days in the fridge and can be frozen for up to a month. This soup pairs beautifully with gluten-free pita bread or a simple green salad.

Carrot and Ginger Soup

This carrot and ginger soup is a beautifully balanced combination of sweetness from the carrots and warmth from the fresh ginger. It’s light, flavorful, and made creamy with coconut milk, all while being both gluten-free and dairy-free.

Ingredients:

• 5 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp ground turmeric
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.
2. Add the carrots, vegetable broth, and turmeric. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the carrots are tender.
3. Use an immersion blender or regular blender to puree the soup until smooth.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This carrot and ginger soup has a natural sweetness from the carrots and a gentle heat from the fresh ginger. The coconut milk adds a rich, velvety texture that makes this soup feel luxurious without any dairy. The warm turmeric enhances the overall flavor, adding a mild earthiness that complements the carrot’s sweetness.

This soup is a great choice for a nourishing meal that’s easy to prepare. It stores well in the fridge for 3-4 days and freezes well for future meals. It pairs perfectly with a side of gluten-free crackers or a simple green salad.

Potato and Leek Soup

A classic potato and leek soup, this dish is simple yet comforting, with a rich, creamy texture achieved without any dairy. The potatoes provide a heartiness, while the leeks add a mild, savory flavor, making it the perfect gluten-free, dairy-free meal for any time of year.

Ingredients:

• 4 large potatoes, peeled and chopped
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 can (14 oz) coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, cooking until softened, about 7 minutes.
2. Add the chopped potatoes and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender or regular blender to puree the soup until smooth.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives.

This potato and leek soup offers a wonderfully creamy consistency without any dairy, thanks to the coconut milk. The mild flavor of the leeks pairs beautifully with the comforting potatoes, creating a smooth and satisfying soup. It’s perfect for a cozy meal, especially during the cooler months.

This soup keeps well in the fridge for up to 4 days and can be frozen for up to a month. It’s delicious on its own or served with gluten-free bread or a light salad.

Roasted Red Pepper and Tomato Soup

A vibrant and tangy soup featuring the smokiness of roasted red peppers and the brightness of fresh tomatoes. This gluten-free and dairy-free soup is both comforting and full of flavor, with a touch of sweetness and acidity to balance the richness of the roasted peppers.

Ingredients:

• 4 large red bell peppers, roasted and peeled
• 4 large tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the red bell peppers by placing them under a broiler, turning occasionally until the skin is charred. Let them cool, then peel and remove the seeds.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted red peppers, chopped tomatoes, vegetable broth, and oregano. Bring to a boil, then reduce to a simmer for 15 minutes.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This roasted red pepper and tomato soup is packed with flavor, with the smokiness of the peppers and the acidity of the tomatoes creating a balanced and vibrant dish. The soup is naturally creamy and comforting, and the fresh basil adds a burst of color and freshness.

This soup stores well in the fridge for up to 4 days and can be frozen for future meals. It pairs wonderfully with a side of gluten-free toast or a light salad.

Zucchini and Mint Soup

This light and refreshing zucchini and mint soup is perfect for those warm days when you want something cooling yet satisfying. The fresh mint adds a unique, aromatic twist, while the zucchini provides a mild base that makes this soup wonderfully smooth and delicious.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the zucchini and vegetable broth. Bring to a simmer and cook for 15-20 minutes, until the zucchini is tender.
3. Use an immersion blender or regular blender to puree the soup until smooth.
4. Stir in the chopped mint leaves and season with salt and pepper to taste.
5. Serve hot or chilled, garnished with extra mint leaves.

This zucchini and mint soup is refreshing and light, with a lovely balance of flavors. The zucchini provides a smooth base, while the mint adds a fresh, aromatic note that makes this soup unique. It’s perfect as a starter or as a light meal.

This soup can be enjoyed hot or cold, and it stores well in the fridge for up to 3-4 days. It also freezes well, so you can make a batch to enjoy later. Pair it with a side of gluten-free crackers or a simple green salad for a complete

Thai-Inspired Coconut Curry Soup

A rich and fragrant Thai-inspired soup with creamy coconut milk, fresh vegetables, and bold curry flavors. This gluten-free and dairy-free soup is both comforting and full of warmth from the spices, making it perfect for a cozy meal.

Ingredients:

• 1 can (14 oz) coconut milk
• 4 cups vegetable broth (gluten-free)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp red curry paste (gluten-free)
• 1 carrot, sliced
• 1 red bell pepper, sliced
• 1 zucchini, chopped
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 2 tsp lime juice
• 1 tbsp coconut aminos (or gluten-free soy sauce)
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking until fragrant (about 3-4 minutes).
2. Stir in the red curry paste and cook for another minute.
3. Add the carrot, bell pepper, zucchini, mushrooms, vegetable broth, and coconut milk. Bring to a simmer and cook for 15 minutes.
4. Stir in the lime juice and coconut aminos. Season with salt and pepper.
5. Serve hot, garnished with fresh cilantro and lime wedges.

This Thai-inspired coconut curry soup is packed with bold flavors from the red curry paste and fresh vegetables. The coconut milk provides a creamy texture without any dairy, while the lime juice adds a refreshing brightness. It’s a well-balanced dish that’s both hearty and light at the same time.

This soup stores well for up to 4 days in the fridge and can be frozen for later use. It pairs well with a side of gluten-free rice noodles or jasmine rice.

White Bean and Kale Soup

A nourishing, protein-packed white bean and kale soup that’s hearty and satisfying. This gluten-free, dairy-free soup is simple to make yet full of comforting flavors and nutritious ingredients.

Ingredients:

• 2 cans (15 oz) white beans, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth (gluten-free)
• 1 tsp dried thyme
• 1 tbsp olive oil
• 2 cups kale, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, cooking until softened (about 7 minutes).
2. Add the white beans, vegetable broth, and thyme. Bring to a simmer and cook for 15 minutes.
3. Stir in the chopped kale and cook for another 5 minutes, until wilted.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This white bean and kale soup is a fantastic plant-based meal that’s packed with protein and fiber. The beans add a creamy texture, while the kale provides a slightly bitter contrast, making for a well-rounded dish.

It’s perfect for meal prep, storing well in the fridge for up to 4 days and freezing well for future meals. Enjoy it with gluten-free toast or a simple salad.

Spiced Lentil and Tomato Soup

A rich and aromatic lentil and tomato soup infused with warming spices. This gluten-free, dairy-free dish is both hearty and full of nutrients, making it a fantastic meal for lunch or dinner.

Ingredients:

• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (gluten-free)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tbsp 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 onion and garlic, cooking until softened (about 5 minutes).
2. Stir in the cumin, paprika, and coriander, cooking for another minute to release their flavors.
3. Add the diced tomatoes, lentils, and vegetable broth. Bring to a simmer and cook for 20-25 minutes, or until the lentils are soft.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This spiced lentil and tomato soup is hearty, flavorful, and deeply satisfying. The combination of lentils and tomatoes creates a rich, thick base, while the spices give it a warm, comforting depth.

It’s a great meal-prep option, storing well in the fridge for up to 5 days. It also freezes beautifully, making it an excellent go-to meal for busy days.

Butternut Squash and Apple Soup

A naturally sweet and velvety butternut squash and apple soup, perfect for fall. This gluten-free, dairy-free soup is creamy, comforting, and has a subtle hint of spice from cinnamon.

Ingredients:

• 1 medium butternut squash, peeled, deseeded, and cubed
• 1 apple, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft (about 5 minutes).
2. Add the butternut squash, apple, cinnamon, and vegetable broth. Bring to a simmer and cook for 20-25 minutes, until the squash is soft.
3. Use an immersion blender or regular blender to puree the soup until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh thyme.

This butternut squash and apple soup is a beautiful balance of sweet and savory, with the apple adding a gentle tartness to the creamy squash. The cinnamon enhances the warmth of the dish, making it a perfect soup for chilly days.

It stores well in the fridge for 4 days and can be frozen for up to a month. It pairs wonderfully with gluten-free toast or a side of roasted vegetables.

Cabbage and Carrot Detox Soup

A light yet nourishing cabbage and carrot soup designed to cleanse and refresh. This gluten-free, dairy-free soup is packed with fiber, vitamins, and antioxidants.

Ingredients:

• 1/2 head cabbage, shredded
• 2 carrots, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (gluten-free)
• 1 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft (about 5 minutes).
2. Add the carrots, cabbage, turmeric, and vegetable broth. Bring to a simmer and cook for 20 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh dill.

This cabbage and carrot detox soup is light, flavorful, and perfect for resetting your system. The turmeric adds an anti-inflammatory boost, while the cabbage provides fiber for digestion.

This soup is easy to store, lasting up to 5 days in the fridge. It’s best enjoyed on its own or with a side of gluten-free crackers for a light meal.

Note: More recipes are coming soon