50+ Delicious Holiday Low-Sodium Soup Recipes to Try This Year

The holiday season is a time for celebration, but it’s also a time when we tend to indulge in rich, heavy meals.

For those watching their sodium intake or following a low-sodium diet, this can be a challenge.

However, that doesn’t mean you have to sacrifice flavor or enjoyment.

With the right ingredients and a little creativity, you can create delicious and healthy holiday soups that are low in sodium but still full of taste.

Whether you’re serving a cozy appetizer or a hearty main course, these 50+ holiday low-sodium soup recipes will leave your guests satisfied and nourished.

From creamy butternut squash soups to light vegetable broths, there’s a recipe for every occasion.

So, let’s dive into the world of savory, low-sodium soups that are perfect for your holiday table!

50+ Delicious Holiday Low-Sodium Soup Recipes to Try This Year

This holiday season, you don’t have to worry about consuming too much sodium to enjoy a comforting bowl of soup.

By incorporating fresh ingredients, herbs, and spices, these 50+ low-sodium soup recipes provide the perfect balance of taste and nutrition.

Whether you prefer a creamy soup or a light broth, you’ll find plenty of options that fit your dietary needs without compromising on flavor.

These soups will keep your guests satisfied and healthy, making them a wonderful addition to your holiday table.

So, make these low-sodium soups a part of your festive menu, and let the season be full of delicious and heartwarming meals!

Low Sodium Roasted Butternut Squash Soup

This creamy, naturally sweet roasted butternut squash soup is a perfect addition to your holiday menu. With its warm, comforting flavors and smooth texture, it’s a low-sodium alternative to traditional holiday soups. Roasting the squash enhances its flavor, and the addition of herbs like thyme and sage brings out the savory richness without needing extra salt.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1/2 cup unsweetened coconut milk or low-fat milk
• Optional toppings: roasted pumpkin seeds, fresh thyme sprigs

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes in olive oil and spread them evenly on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
3. Add the roasted squash, vegetable broth, cinnamon, nutmeg, ginger, black pepper, thyme, and sage to the pot. Bring to a simmer and cook for 5-10 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Stir in the coconut milk and heat for an additional 2-3 minutes.
5. Taste and adjust seasoning if needed, adding more pepper or herbs.
6. Serve hot, garnished with roasted pumpkin seeds and a sprig of thyme if desired.

This low-sodium roasted butternut squash soup offers a festive, flavorful option for holiday meals. The natural sweetness of the squash, paired with aromatic herbs, creates a rich and hearty dish. It’s a comforting, nourishing soup that can be served as a starter or main course. Best of all, it’s simple to prepare, requiring minimal salt while maximizing taste through roasting and the use of flavorful spices. Perfect for anyone looking to reduce sodium intake while still enjoying the full flavor of the season.

Low Sodium Cranberry and Sweet Potato Soup

A vibrant and unique soup, this cranberry and sweet potato blend captures the flavors of the holiday season. The tartness of cranberries balances the sweetness of the potatoes, creating a rich, satisfying soup that is low in sodium but high in flavor. A great choice for those looking for a festive and nourishing soup that can be easily prepared.

Ingredients:

• 1 medium sweet potato, peeled and diced
• 1 cup fresh or frozen cranberries
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic, sautéing for 5-7 minutes until softened.
2. Add the sweet potato, cranberries, vegetable broth, cinnamon, nutmeg, ginger, and black pepper. Stir to combine.
3. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender and the cranberries have burst open.
4. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
5. Stir in the fresh parsley and lemon juice, tasting and adjusting the seasoning if needed.
6. Serve hot with a sprinkle of fresh parsley for garnish.

This cranberry and sweet potato soup is a beautiful blend of tart and sweet, making it a festive addition to any holiday table. The natural sweetness from the potatoes and the cranberries’ tang create a balanced and comforting soup. By using fresh herbs and spices, you achieve a rich, flavorful bowl without relying on added salt. This recipe is an excellent choice for those wanting to reduce their sodium intake while savoring the festive flavors of the season. It’s nutritious, delicious, and simple to prepare, offering a delightful twist on traditional holiday soups.

Low Sodium Lentil and Vegetable Soup

A hearty and nutritious option for the holidays, this low-sodium lentil and vegetable soup is packed with protein, fiber, and vitamins. With its colorful mix of vegetables, legumes, and fragrant spices, it’s both filling and full of flavor without any added salt. A perfect choice for anyone seeking a wholesome and satisfying soup for their holiday menu.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 cup diced tomatoes (canned, low-sodium)
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 2 bay leaves
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for about 5 minutes, until softened.
2. Add the garlic, zucchini, and diced tomatoes, cooking for another 3 minutes.
3. Stir in the lentils, vegetable broth, cumin, turmeric, cinnamon, black pepper, and bay leaves. Bring to a boil.
4. Reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils and vegetables are tender.
5. Remove from heat and discard the bay leaves. Stir in the fresh cilantro and lemon juice.
6. Taste and adjust the seasoning with more pepper or herbs as needed.
7. Serve hot, garnished with additional cilantro and a wedge of lemon on the side.

This lentil and vegetable soup is a vibrant and wholesome choice for the holidays. It’s packed with protein-rich lentils, colorful vegetables, and aromatic spices, creating a deliciously filling dish without the need for added salt. The combination of cumin, turmeric, and cinnamon adds depth and warmth to the soup, making it an inviting option for colder days. This recipe is ideal for those who want a healthy, low-sodium meal that doesn’t compromise on taste. It’s easy to make, packed with nutrients, and a fantastic way to enjoy the flavors of the season while keeping sodium intake in check.

Low Sodium Spiced Carrot and Apple Soup

This sweet and savory spiced carrot and apple soup is a delicious low-sodium option perfect for the holiday season. The natural sweetness of carrots and apples, combined with a blend of warming spices, creates a rich, comforting soup. It’s ideal for those who want to enjoy a flavorful bowl without adding salt, making it both nutritious and satisfying.

Ingredients:

• 4 medium carrots, peeled and chopped
• 2 medium apples (such as Gala or Fuji), peeled and chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup unsweetened coconut milk or low-fat milk
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the chopped carrots, apples, vegetable broth, cinnamon, ginger, nutmeg, and black pepper. Bring to a boil.
3. Reduce the heat and simmer uncovered for 20-25 minutes, or until the carrots and apples are tender.
4. Use an immersion blender to puree the soup until smooth or transfer it to a blender in batches.
5. Stir in the coconut milk and cook for an additional 2-3 minutes.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This spiced carrot and apple soup offers a delightful blend of sweet and savory, making it a unique and comforting choice for the holidays. The natural sweetness from the carrots and apples is perfectly balanced by aromatic spices, creating a rich, satisfying soup without the need for added salt. The addition of coconut milk gives it a creamy texture, making it a heartwarming option for holiday gatherings. Whether served as a starter or a main course, this soup will impress guests with its vibrant flavor and wholesome ingredients.

Low Sodium Roasted Tomato Basil Soup

Roasted tomato basil soup is a classic holiday comfort food, and this low-sodium version keeps all the bold flavors while being heart-healthy. The roasting process intensifies the natural sweetness of the tomatoes, and fresh basil adds a fragrant touch. Perfect as a starter or paired with a sandwich, this soup is simple to prepare and packs a lot of flavor with minimal sodium.

Ingredients:

• 6 large ripe tomatoes, halved
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes (optional for a bit of heat)
• 1 tablespoon balsamic vinegar
• 1/4 cup low-fat milk or unsweetened almond milk

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
3. Add the roasted tomatoes, vegetable broth, basil, oregano, black pepper, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes to combine the flavors.
4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
5. Stir in the balsamic vinegar and milk, then taste and adjust seasoning if needed.
6. Serve hot with a drizzle of olive oil and a few fresh basil leaves on top.

This low-sodium roasted tomato basil soup is a wonderful, hearty dish perfect for the holidays. The roasting of tomatoes brings out their natural sweetness, and the infusion of fresh basil enhances the flavor without adding any extra salt. This simple yet satisfying soup can be enjoyed on its own or served with a side of crusty bread. The addition of balsamic vinegar and a splash of milk adds depth and creaminess, making it a festive choice for anyone watching their sodium intake during the holiday season.

Low Sodium Mushroom and Wild Rice Soup

Mushroom and wild rice soup is a warm, earthy option for the holidays that offers a hearty and filling experience. The umami-rich flavor of mushrooms is complemented by the nutty wild rice, creating a soup that is both satisfying and low in sodium. Ideal for a cozy holiday meal, this soup is nutrient-dense and bursting with savory flavor without the need for excess salt.

Ingredients:

• 2 cups wild rice, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cups mushrooms, sliced (cremini, button, or a mix)
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 1/4 cup low-fat cream or unsweetened almond milk (optional for creaminess)

Instructions:

1. In a large pot, cook the wild rice according to package instructions, usually simmering for 40-45 minutes until tender. Drain any excess water and set aside.
2. While the rice cooks, heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the mushrooms, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.
4. Pour in the vegetable broth, thyme, black pepper, and bay leaf. Bring to a simmer and cook for 15-20 minutes, until the vegetables are tender.
5. Stir in the cooked wild rice and fresh parsley. Add the cream or almond milk if desired for a creamier texture.
6. Taste and adjust seasoning if necessary. Serve hot with additional parsley as garnish.

This mushroom and wild rice soup is a wonderful holiday dish that combines savory mushrooms with the nutty richness of wild rice. It’s a hearty, filling soup that provides a substantial meal while keeping sodium levels in check. The earthy flavors of the mushrooms, enhanced by fresh herbs and vegetables, create a balanced, comforting dish perfect for colder holiday days. The option to add a splash of cream or almond milk provides a creamy finish, making it a versatile and delicious addition to your holiday table.

Low Sodium Butternut Squash and Sage Soup

This low-sodium butternut squash and sage soup is a perfect dish for holiday gatherings. The sweetness of the roasted butternut squash is beautifully balanced by the earthy, aromatic flavor of fresh sage. This velvety, smooth soup is both satisfying and light, making it a great option for those who want a comforting dish without the added salt.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 6-8 fresh sage leaves, chopped
• 1/2 cup unsweetened almond milk or low-fat milk
• Fresh sage for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and spread it on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until softened, about 5 minutes.
3. Add the roasted butternut squash, vegetable broth, cinnamon, nutmeg, and black pepper. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
4. Stir in the chopped sage leaves and cook for an additional 2 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the almond milk or low-fat milk for added creaminess, and taste to adjust seasoning.
7. Serve hot, garnished with fresh sage if desired.

This butternut squash and sage soup is the epitome of holiday warmth. The roasting process intensifies the natural sweetness of the squash, and the fresh sage adds an aromatic, herbal depth that makes the soup both fragrant and flavorful. The creamy texture, courtesy of almond milk, makes it feel indulgent without the excess sodium. It’s a wonderful choice for anyone looking for a low-sodium, healthy, and satisfying soup that still delivers on taste and holiday spirit.

Low Sodium Sweet Potato and Leek Soup

Sweet potato and leek soup is a perfect low-sodium dish for holiday meals. The natural sweetness of the sweet potatoes, combined with the mild, oniony flavor of leeks, creates a comforting and nutrient-packed soup. This easy-to-make dish offers a great balance of textures and flavors, and it’s ideal for those seeking a warm, healthy option that doesn’t skimp on taste.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 2 medium leeks, cleaned and sliced
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground turmeric (optional for extra flavor)
• 1/2 cup unsweetened coconut milk or low-fat milk
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, sautéing for 4-5 minutes until softened.
2. Add the cubed sweet potatoes, vegetable broth, cumin, coriander, black pepper, and turmeric (if using). Bring to a boil.
3. Reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk or low-fat milk, then taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro if desired.

This sweet potato and leek soup is a naturally sweet, savory, and creamy option that’s perfect for holiday meals. The sweet potatoes provide a satisfying base, while the leeks and spices add depth and complexity. The addition of coconut milk makes the soup wonderfully creamy without the need for added sodium. It’s a comforting dish that’s both nourishing and flavorful, making it a great choice for anyone looking for a low-sodium holiday soup option that feels indulgent yet healthy.

Low Sodium Roasted Beet and Apple Soup

Roasted beet and apple soup is a vibrant and flavorful low-sodium dish that’s perfect for holiday celebrations. The earthy sweetness of roasted beets is complemented by the natural tartness of apples, creating a well-balanced soup that is both unique and festive. This dish offers a rich, velvety texture and is packed with nutrients, making it a healthy yet indulgent option for those avoiding excess sodium.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 medium apples (such as Granny Smith or Honeycrisp), peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 cup low-fat sour cream or plain Greek yogurt for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil and roast them on a baking sheet for 30-35 minutes, or until tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic over medium heat for 5 minutes, until softened.
3. Add the roasted beets, chopped apples, vegetable broth, cinnamon, ginger, and black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the apples to soften.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Taste and adjust seasoning if necessary. Serve hot with a dollop of low-fat sour cream or Greek yogurt for added creaminess.

This roasted beet and apple soup is a colorful and flavorful option that brings a unique twist to holiday dining. The sweetness of the beets and apples is perfectly balanced by the warmth of the spices, making this soup both satisfying and refreshing. It’s rich in antioxidants and offers a smooth, creamy texture without any added sodium. Whether served as a starter or a light meal, this vibrant soup is sure to impress guests while keeping health-conscious diners in mind during the holiday season.

Low Sodium Tomato Basil Soup

Tomato basil soup is a classic comfort food that’s perfect for holiday gatherings. This low-sodium version keeps the rich, tangy flavor of tomatoes while allowing the freshness of basil to shine through. It’s a satisfying soup that’s both healthy and indulgent, ideal for those looking to enjoy a heartwarming dish without the extra sodium.

Ingredients:

• 6 medium tomatoes, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup unsweetened almond milk or low-fat milk (optional for creaminess)
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced tomatoes, vegetable broth, oregano, thyme, and black pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes.
3. Add the chopped fresh basil leaves and cook for another 2 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the almond milk or low-fat milk if you prefer a creamier texture.
6. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves.

This low-sodium tomato basil soup is the ultimate cozy meal, offering a deliciously tangy and aromatic flavor profile. The tomatoes and basil complement each other perfectly, with the fresh basil providing a fragrant note that elevates the entire dish. By using low-sodium broth and minimizing added salt, this soup remains a healthier choice without sacrificing taste. It’s a perfect addition to any holiday meal, especially when served with a slice of whole-grain bread.

Low Sodium Carrot Ginger Soup

Carrot ginger soup is a vibrant and refreshing low-sodium dish that combines the natural sweetness of carrots with the warmth of fresh ginger. This flavorful, silky soup is light yet filling, making it an excellent choice for holiday gatherings. It offers a delightful balance of sweetness, spice, and creaminess, without the need for excess sodium.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups low-sodium vegetable broth
• 1/4 teaspoon ground turmeric (optional)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened coconut milk or low-fat milk
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened.
2. Add the chopped carrots and grated ginger to the pot, and cook for another 5 minutes.
3. Pour in the vegetable broth, turmeric (if using), cinnamon, and black pepper. Bring to a boil, then reduce the heat and let the soup simmer for 20-25 minutes, until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the coconut milk or low-fat milk for added creaminess.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This low-sodium carrot ginger soup is a bright, flavorful option that’s both light and nourishing. The ginger adds a zesty kick that pairs beautifully with the natural sweetness of the carrots, making each spoonful a satisfying treat. With its creamy texture and depth of flavor, this soup is the perfect balance of comfort and health. It’s an excellent addition to any holiday menu, providing guests with a refreshing yet heartwarming option.

Low Sodium Cauliflower Leek Soup

Cauliflower leek soup is a velvety and low-sodium dish that combines the mild, creamy texture of cauliflower with the subtle, onion-like flavor of leeks. This nutrient-packed soup is a great way to enjoy a comforting meal while keeping sodium intake low. It’s a perfect holiday option for those looking for a light yet hearty dish to serve alongside other festive favorites.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 medium leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk or low-fat milk
• Fresh chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, and sauté for about 5 minutes until softened.
2. Add the cauliflower florets, vegetable broth, nutmeg, and black pepper to the pot. Bring the mixture to a boil.
3. Reduce the heat and let the soup simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Stir in the almond milk or low-fat milk for a creamy texture.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chives.

This cauliflower leek soup offers a luxurious, creamy texture without the need for excessive sodium. The mild flavors of cauliflower and leeks are enhanced by the warming spices and almond milk, creating a balanced, comforting dish. Whether served as a first course or as a light meal, it’s a fantastic low-sodium option for holiday dinners, providing both richness and nourishment in every spoonful.

Low Sodium Mushroom and Wild Rice Soup

Mushroom and wild rice soup is a hearty and savory dish that brings together the earthy flavors of mushrooms and the nutty texture of wild rice. This low-sodium recipe is perfect for the holidays, providing a satisfying and filling soup that doesn’t compromise on flavor. The combination of mushrooms, rice, and fresh herbs creates a rich, umami-packed bowl that’s both comforting and healthy.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms (button or cremini), sliced
• 1/2 cup wild rice, rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped (optional for garnish)
• 1 tablespoon lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for another 5 minutes, until the mushrooms release their moisture and begin to brown.
3. Stir in the wild rice, vegetable broth, thyme, and black pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 45-50 minutes, or until the rice is tender and the liquid is mostly absorbed.
4. Taste and adjust seasoning if necessary, adding a bit of lemon juice for brightness if desired.
5. Serve hot, garnished with fresh parsley if using.

This mushroom and wild rice soup offers the perfect balance of textures and flavors, with the earthiness of mushrooms paired beautifully with the chewy wild rice. It’s a wonderfully filling dish that’s light on sodium but full of rich, savory taste. The herbs add a fragrant depth, making it a perfect holiday meal. This soup works well as a main course or a side dish and will leave guests feeling satisfied without the heavy load of added salt.

Low Sodium Spinach and White Bean Soup

Spinach and white bean soup is a nutrient-dense, low-sodium dish that is both filling and light. The white beans provide a creamy, rich texture while the spinach adds a fresh, slightly bitter contrast. Perfect for a holiday meal, this soup is both hearty and healthy, offering a wholesome option that will please guests without overwhelming their taste buds with excess sodium.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 (15-ounce) can of no-salt-added white beans (such as cannellini), drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1/4 teaspoon ground pepper
• 1/2 teaspoon red pepper flakes (optional for a little heat)
• 1 tablespoon lemon juice (optional for added brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Add the chopped spinach and cook for an additional 2-3 minutes, until the spinach wilts.
3. Stir in the white beans, vegetable broth, basil, ground pepper, and red pepper flakes. Bring to a boil, then reduce the heat and let simmer for 15-20 minutes to allow the flavors to meld.
4. Stir in the lemon juice if desired, and adjust seasoning to taste.
5. Serve hot, garnished with additional fresh herbs or a drizzle of olive oil if desired.

This spinach and white bean soup is a nourishing and satisfying dish that’s easy to prepare and full of flavor. The creamy beans blend seamlessly with the tender spinach, creating a rich base that feels indulgent yet light. The low-sodium broth keeps the dish healthy, while the spices and fresh herbs add depth to the flavor profile. This is a fantastic soup for holiday gatherings, offering a wholesome and satisfying option for those looking for something hearty but not heavy.

Low Sodium Split Pea Soup

Split pea soup is a classic comfort food that’s made healthier with a low-sodium twist. The rich, savory taste of split peas combined with vegetables and herbs creates a thick, satisfying soup that’s perfect for a cozy holiday meal. Packed with protein and fiber, this soup is not only filling but also nutritious, making it a great option for anyone watching their sodium intake.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried split peas, rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional for added flavor)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery and sauté for 5-7 minutes, until the vegetables are softened.
2. Stir in the rinsed split peas, vegetable broth, thyme, bay leaf, black pepper, and smoked paprika (if using). Bring to a boil.
3. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the split peas are tender and the soup has thickened.
4. Remove the bay leaf and taste, adjusting the seasoning if necessary.
5. Serve hot, garnished with fresh parsley if desired.

This low-sodium split pea soup is a wholesome and comforting dish, perfect for holiday gatherings. The split peas provide a creamy texture, while the vegetables and spices add depth of flavor. This soup is not only a delicious low-sodium option but also an excellent source of protein and fiber, making it both filling and nutritious. It’s a great choice for anyone looking for a satisfying, hearty soup without the excess sodium—ideal for those seeking a heartwarming holiday meal.

Note: More recipes are coming soon!