40+ Delicious Holiday Vegan Vegetable Soup Recipes to Warm Your Festive Season

The holiday season is the perfect time to indulge in hearty, comforting meals that bring warmth to both body and soul.

For those following a vegan diet or simply looking to add more plant-based options to their celebrations, vegetable soups are a fantastic choice.

Not only are they nourishing, but they also bring out the vibrant flavors of seasonal produce.

Whether you’re hosting a festive dinner, preparing a cozy meal for yourself, or looking for a soup to serve as a starter, we’ve got you covered.

With over 40 delicious vegan vegetable soup recipes to choose from, there’s something for every taste and occasion.

From creamy roasted cauliflower soup to spiced pumpkin and coconut varieties, you’ll find new favorites to add to your holiday menu.

Let’s dive into this collection of wholesome, festive soups that will keep you warm and satisfied throughout the season.

40+ Delicious Holiday Vegan Vegetable Soup Recipes to Warm Your Festive Season

As the holiday season approaches, having a diverse selection of vegan vegetable soups at your fingertips can make meal planning a breeze.

These soups are not only nourishing but also showcase the incredible flavors of the season’s bounty, from root vegetables to leafy greens.

Whether you prefer a rich and creamy soup, a spicy and hearty dish, or a light and fresh option, these 40+ recipes are designed to cater to all tastes.

Plus, many of these soups are easy to prepare, making them perfect for busy holiday schedules. Serve them as a starter, side, or even as a main dish for a satisfying and wholesome meal.

These soups will not only add variety to your holiday table but will also bring comfort and warmth to your celebrations, leaving everyone satisfied and content.

Festive Winter Root Vegetable Soup

Packed with earthy flavors and hearty textures, this root vegetable soup is perfect for warming up chilly holiday evenings. It’s vegan, nutrient-rich, and features a medley of seasonal root vegetables that are both comforting and festive. The velvety broth pairs wonderfully with crusty bread or a side salad for a wholesome meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 medium sweet potato, peeled and cubed
• 1 medium turnip, peeled and cubed
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened and fragrant, about 3–5 minutes.
2. Stir in the carrots, parsnips, sweet potato, and turnip. Cook for another 5 minutes, stirring occasionally.
3. Add the vegetable broth, coconut milk, cumin, and paprika. Bring the mixture to a boil, then reduce to a simmer.
4. Cover and simmer for 25–30 minutes, or until the vegetables are tender.
5. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This soup is an excellent addition to holiday gatherings. Its vibrant color and rich flavors make it a standout dish, ensuring everyone around the table leaves feeling nourished and satisfied.

Harvest Vegetable and Barley Soup

This hearty vegetable and barley soup is ideal for cozy holiday nights. Loaded with wholesome grains and vibrant vegetables, it’s a filling yet light option to balance out richer seasonal meals. The combination of herbs and tender barley creates a rustic charm reminiscent of countryside holiday traditions.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 celery stalks, sliced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 zucchini, diced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 cup canned diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 cups spinach, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large soup pot over medium heat. Sauté the onion, celery, carrots, and garlic until softened, about 5–7 minutes.
2. Add the zucchini and barley, stirring to coat in the oil. Cook for 2 minutes.
3. Pour in the vegetable broth and canned tomatoes, then add thyme, rosemary, and bay leaves. Bring to a boil, reduce to a simmer, and cover.
4. Cook for 40–50 minutes, or until the barley is tender. Stir occasionally to prevent sticking.
5. Add the chopped spinach during the last 5 minutes of cooking. Season with salt and pepper to taste.
6. Remove the bay leaves before serving.

This soup brings warmth and a festive feel to your holiday table. It’s the perfect make-ahead dish that tastes even better the next day, allowing the flavors to meld beautifully.

Holiday Green Garden Soup

Light yet flavorful, this green garden soup is a refreshing twist on traditional holiday dishes. Packed with green vegetables and herbs, it’s a nutrient-dense and vibrant centerpiece for vegan-friendly celebrations. The blend of fresh ingredients creates a bright, herbaceous flavor that feels like a gift to your palate.

Ingredients:

• 2 tbsp olive oil
• 1 leek, thinly sliced
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 2 cups kale leaves, stems removed
• 1 medium zucchini, chopped
• 4 cups vegetable broth
• 1/2 cup canned coconut milk
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• Juice of 1/2 lemon
• Salt and pepper, to taste
• Pumpkin seeds or croutons, for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leek and garlic, cooking until softened, about 3–4 minutes.
2. Add the broccoli, kale, and zucchini. Sauté for 5 minutes, stirring frequently.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to simmer and cook for 15–20 minutes, until the vegetables are tender.
4. Stir in the coconut milk, basil, parsley, and lemon juice. Blend the soup until smooth using an immersion blender or a standard blender.
5. Season with salt and pepper. Serve hot, topped with pumpkin seeds or croutons for added texture.

This vibrant green soup brings a burst of freshness to your holiday spread. Its unique flavor profile and bright presentation make it a delightful addition, perfectly balancing the richness of other festive dishes.

Creamy Butternut Squash and Apple Soup

This silky-smooth butternut squash and apple soup combines the sweetness of fall produce with a subtle spiced kick, making it a perfect dish for holiday gatherings. The apples provide a pleasant hint of tartness that complements the natural sweetness of the squash. Paired with warming cinnamon and nutmeg, this soup evokes the cozy atmosphere of the season.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 medium apples, peeled, cored, and chopped
• 1 medium butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 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 cook until soft and translucent, about 5 minutes.
2. Stir in the apples and butternut squash, cooking for 5–7 minutes, until they start to soften.
3. Add the vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the squash is tender.
4. Use an immersion blender to purée the soup until smooth, or transfer to a blender.
5. Stir in the coconut milk and adjust seasoning to taste.
6. Serve with a sprig of fresh thyme for garnish.

This soup is a seasonal delight that embodies the best of autumn and winter flavors. It’s creamy and rich without being heavy, making it a great addition to a light but satisfying holiday meal. It also pairs wonderfully with a slice of crusty bread or a light salad.

Spicy Roasted Tomato and Red Pepper Soup

This bold and flavorful roasted tomato and red pepper soup is perfect for those who enjoy a bit of heat in their holiday meals. The smoky flavor of the roasted vegetables combines with a hint of spice from the red pepper flakes, creating a comforting yet exciting dish that will warm you up from the inside out.

Ingredients:

• 4 medium tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 onion, peeled and quartered
• 4 garlic cloves, peeled
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional, for heat)
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the tomatoes, bell peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt, pepper, and smoked paprika.
2. Roast for 30–35 minutes, or until the vegetables are charred and softened.
3. Once roasted, transfer the vegetables to a blender or food processor, adding the vegetable broth. Blend until smooth.
4. Pour the soup into a pot and bring to a simmer over medium heat. Add red pepper flakes for extra spice if desired.
5. Adjust seasoning with salt and pepper to taste.
6. Serve garnished with fresh basil leaves.

This soup is a perfect winter warmer, offering a bold flavor profile that stands out during holiday meals. The roasted tomatoes and peppers give it depth, while the added spice brings a festive kick. It’s also versatile enough to be paired with a variety of vegan sides for a complete meal.

Mushroom and Leek Soup with Thyme

This mushroom and leek soup is a luxurious, earthy dish perfect for a vegan holiday feast. The combination of mushrooms and leeks creates a deep umami flavor, while the fresh thyme adds a fragrant, savory note. It’s rich and comforting yet light enough to serve as a starter or a main for a festive holiday dinner.

Ingredients:

• 2 tbsp olive oil
• 1 leek, sliced (white and light green parts only)
• 3 cups sliced mushrooms (such as cremini, button, or a mix)
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 cup coconut milk or cashew cream
• Salt and pepper, to taste
• Fresh thyme sprigs, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leek and cook for 5–7 minutes, until softened.
2. Add the garlic and mushrooms, cooking for another 5–7 minutes, until the mushrooms release their moisture and begin to brown.
3. Pour in the vegetable broth and thyme, bringing the mixture to a boil. Reduce the heat and simmer for 15–20 minutes.
4. Stir in the coconut milk or cashew cream for added richness. Season with salt and pepper.
5. Use an immersion blender to purée the soup to your desired texture, or blend in batches.
6. Garnish with fresh thyme sprigs before serving.

This mushroom and leek soup is a perfect balance of rich and earthy flavors, offering a comforting dish that feels luxurious without being overly heavy. It’s ideal for a holiday meal, providing a great start to the evening or serving as a main course with a side of roasted vegetables or bread.

Cabbage and Potato Soup with Dill

A classic comfort food with a festive twist, this cabbage and potato soup is hearty, filling, and full of flavor. The combination of cabbage, potatoes, and fresh dill creates a satisfying soup that’s perfect for winter holidays. The simple ingredients allow the flavors to shine, making it an ideal vegan option for anyone looking for a more traditional, down-to-earth holiday dish.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 medium potatoes, peeled and diced
• 1/2 head of cabbage, shredded
• 4 cups vegetable broth
• 2 tsp fresh dill, chopped
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the potatoes and cabbage, cooking for 5–7 minutes to soften.
3. Add the vegetable broth, bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.
4. Stir in the fresh dill and apple cider vinegar, and season with salt and pepper to taste.
5. Serve hot, garnished with extra fresh dill if desired.

This cabbage and potato soup is a great vegan option for holiday meals, offering a simple yet flavorful dish that complements any festive spread. The fresh dill and apple cider vinegar add brightness to the soup, making it an ideal dish for lightening up the richness of other holiday offerings.

Roasted Carrot and Ginger Soup

This vibrant roasted carrot and ginger soup offers a deliciously warm, slightly spicy flavor perfect for the holiday season. The natural sweetness of the carrots is enhanced by the zing of fresh ginger, while a touch of coconut milk adds richness. It’s a comforting, vegan-friendly soup that brings a burst of color and warmth to any holiday gathering.

Ingredients:

• 2 tbsp olive oil
• 6 large carrots, peeled and chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chopped carrots on a baking sheet and drizzle with olive oil. Roast for 25–30 minutes, or until tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic in a little olive oil over medium heat until soft, about 5 minutes. Add the grated ginger and ground cumin, cooking for another 2 minutes.
3. Add the roasted carrots to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10–15 minutes.
4. Use an immersion blender to purée the soup until smooth. Stir in the coconut milk and adjust the seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro.

This soup is a perfect way to bring a healthy, flavorful dish to your holiday table. The roasted carrots and warming ginger make it a cozy choice for colder evenings, while the coconut milk adds a touch of luxury. It pairs beautifully with a slice of sourdough bread or a light salad.

Lentil and Kale Soup with Lemon

This vibrant lentil and kale soup is a satisfying, nutrient-packed dish that’s perfect for holiday meals. The earthy flavor of lentils combined with the heartiness of kale is enhanced by the bright, tangy lemon, creating a balanced and refreshing soup that complements heavier dishes. It’s a great vegan option for anyone looking for a wholesome, delicious addition to their holiday spread.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 large carrot, diced
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Juice of 1 lemon
• Salt and pepper, to taste

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 lentils, vegetable broth, carrots, thyme, and smoked paprika to the pot. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, until the lentils are tender.
3. Stir in the kale and cook for an additional 5–7 minutes, until the kale is wilted.
4. Add the lemon juice and season with salt and pepper to taste.
5. Serve hot, garnished with a few extra lemon wedges for added brightness.

This soup is a perfect combination of hearty, earthy flavors with a refreshing citrusy kick. The addition of lemon brings a lightness to the dish, making it a fantastic vegan option for holiday meals. It’s great on its own or paired with a grain-based salad or a slice of crusty bread.

Sweet Potato and Kale Soup with Coconut Milk

This creamy and flavorful sweet potato and kale soup is a perfect addition to your holiday table. The sweetness of the roasted sweet potatoes blends beautifully with the richness of coconut milk, while the kale adds a lovely, slightly bitter contrast. It’s a satisfying, vegan-friendly soup that offers a perfect balance of flavors.

Ingredients:

• 2 tbsp olive oil
• 2 medium sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 bunch kale, chopped
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet and drizzle with 1 tbsp of olive oil. Roast for 25–30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the roasted sweet potatoes, vegetable broth, cumin, and smoked paprika to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Stir in the coconut milk and kale, cooking for an additional 5–7 minutes, until the kale is wilted.
5. Use an immersion blender to purée the soup to your desired consistency. Season with salt and pepper.
6. Serve hot, garnished with a few extra kale leaves or a drizzle of coconut milk.

This rich and creamy soup is a wonderful balance of flavors and textures, perfect for the holidays. The sweet potatoes add a natural sweetness that pairs perfectly with the earthy kale and the smooth coconut milk, making it an indulgent yet wholesome choice. Serve with a light side salad or roasted vegetables for a complete meal.

Celeriac and Apple Soup with Sage

This celeriac (celery root) and apple soup is an elegant and unique option for holiday dinners. The earthy flavor of celeriac pairs beautifully with the subtle sweetness of apples, while the fresh sage adds a savory, aromatic element that brings everything together. It’s a warming, sophisticated soup that’s perfect for impressing guests at any festive gathering.

Ingredients:

• 2 tbsp olive oil
• 1 medium celeriac, peeled and diced
• 2 medium apples, peeled, cored, and chopped
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp fresh sage, chopped
• 1/2 cup coconut milk
• 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 celeriac and apples, cooking for another 5–7 minutes until they start to soften.
3. Pour in the vegetable broth and sage. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, or until the celeriac is tender.
4. Use an immersion blender to purée the soup until smooth. Stir in the coconut milk and adjust the seasoning with salt and pepper.
5. Serve hot, garnished with additional fresh sage.

This celeriac and apple soup is a wonderful, lighter alternative to traditional holiday soups, with its unique flavor combination. It brings a touch of sophistication to the meal while still being comforting and satisfying. It pairs beautifully with a fresh green salad or a slice of rustic bread for a complete meal.

Smoky Roasted Cauliflower Soup

This smoky roasted cauliflower soup offers a velvety texture and a rich depth of flavor, thanks to the roasted cauliflower and a touch of smoked paprika. The subtle smokiness pairs wonderfully with the creaminess of coconut milk, making it a perfect vegan option for holiday meals. It’s a simple yet elegant dish that’s sure to impress guests at your festive table.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet and drizzle with olive oil. Roast for 25–30 minutes, turning halfway through, until golden and tender.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the smoked paprika and roasted cauliflower, cooking for another 2 minutes.
4. Pour in the vegetable broth, bring to a boil, and then reduce the heat to simmer for 10–15 minutes.
5. Use an immersion blender to purée the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

This smoky cauliflower soup is an elegant and comforting dish for holiday meals. The roasted cauliflower adds a depth of flavor, and the smoked paprika gives it a festive, warming kick. Its creamy texture and sophisticated flavor profile make it perfect for both casual dinners and more formal holiday occasions.

Spicy Pumpkin and Coconut Soup

This spicy pumpkin and coconut soup is perfect for cozy holiday evenings. The combination of sweet pumpkin, rich coconut milk, and warm spices like ginger and curry powder creates a delightful, bold flavor profile. It’s a warming dish that will bring some heat to your festive meals and is ideal for vegan guests.

Ingredients:

• 1 small pumpkin, peeled and cubed (or 4 cups canned pumpkin puree)
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp curry powder
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 tsp red pepper flakes (optional for extra heat)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. If using fresh pumpkin, roast the cubed pumpkin at 400°F (200°C) for 25–30 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the grated ginger, curry powder, and cinnamon, cooking for 1–2 minutes until fragrant.
4. Add the roasted pumpkin (or canned pumpkin puree), vegetable broth, and coconut milk. Bring to a boil, then reduce to a simmer for 15–20 minutes.
5. Use an immersion blender to purée the soup until smooth. Stir in the red pepper flakes for heat, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy pumpkin soup is a perfect balance of heat, sweetness, and creaminess. It’s a festive dish that adds a touch of spice to your holiday meal, and the coconut milk lends a richness that complements the pumpkin perfectly. It’s ideal for serving with warm bread or a light salad.

Beet and Pear Soup with Balsamic Glaze

This vibrant beet and pear soup is a beautifully unique dish for your holiday celebration. The earthy sweetness of beets combines perfectly with the juicy, fragrant pears, creating a complex and layered flavor profile. The addition of balsamic glaze enhances the natural sweetness, making it a refined and visually stunning soup.

Ingredients:

• 2 medium beets, peeled and chopped
• 2 ripe pears, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• Balsamic glaze, for drizzling
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beets on a baking sheet and drizzle with olive oil. Roast for 25–30 minutes, until tender.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted beets, pears, vegetable broth, balsamic vinegar, and ground ginger to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
4. Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste.
5. Serve hot, drizzled with balsamic glaze and garnished with fresh thyme.

This beet and pear soup offers a unique and festive flavor combination that’s perfect for holiday dinners. The sweetness from the pears and the earthy flavor of the beets are enhanced by the tangy balsamic glaze, making it a sophisticated and eye-catching dish. It’s a wonderful choice for impressing guests with something a little different.

Chickpea and Spinach Soup with Lemon and Garlic

This hearty chickpea and spinach soup is a wholesome and flavorful dish, perfect for a vegan holiday meal. The combination of chickpeas and spinach provides a hearty base, while the fresh lemon and garlic add brightness and depth. It’s a nourishing, light soup that is filling and satisfying without being heavy.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• Juice of 1 lemon
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and cumin, cooking for 1–2 minutes until fragrant.
3. Add the chickpeas, vegetable broth, and spinach. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes.
4. Stir in the lemon juice, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or cilantro.

This chickpea and spinach soup is a refreshing and light option for a holiday meal. The combination of garlic, lemon, and cumin gives it a delightful Mediterranean flavor, while the chickpeas and spinach provide nourishment and heartiness. It’s a simple yet satisfying dish that pairs well with any festive spread.

Note: More recipes​ are coming soon!