34+ Nutritious, and Delicious Jamie Oliver Veg Soup Recipes to Warm Your Soul

Soup is a universal comfort food, providing warmth and nourishment on even the coldest days.
Whether you’re looking to cozy up with something rich and creamy or craving something light and fresh, Jamie Oliver’s vegetable soup recipes offer a variety of flavors that suit every palate.

Known for his focus on fresh, simple ingredients, Jamie Oliver’s veggie soups are not only healthy but incredibly delicious, making them perfect for a quick lunch or dinner.

In this blog post, we’ll explore 10 of the best Jamie Oliver vegetable soup recipes, each offering its own unique twist on classic flavors and ingredients.

From hearty bowls filled with root vegetables to lighter, refreshing greens, these recipes are bound to become your go-to favorites.

34+ Nutritious, and Delicious Jamie Oliver Veg Soup Recipes to Warm Your Soul

Jamie Oliver’s vegetable soup recipes prove that eating healthy doesn’t have to be boring or difficult.

With his expert use of fresh ingredients, aromatic herbs, and rich flavors, these soups are not only packed with nutrients but also a joy to eat.

Whether you’re new to cooking or a seasoned chef, these soups are simple to prepare, making them perfect for busy days when you need something quick yet satisfying.

So why not try one (or all) of these delicious recipes and add some new favorite meals to your weekly rotation? Your taste buds—and your health—will thank you!

Roasted Butternut Squash & Carrot Soup

This comforting soup combines the sweetness of roasted butternut squash and carrots with earthy flavors from garlic and herbs. The roasting process enhances the vegetables’ natural sugars, creating a rich, velvety soup. It’s a great option for cozy autumn days or when you’re in the mood for a hearty, yet healthy meal. Paired with a drizzle of cream or a sprinkle of herbs, this soup will warm you from the inside out.

Ingredients:

• 1 medium butternut squash, peeled and chopped
• 4 medium carrots, peeled and chopped
• 1 onion, peeled and quartered
• 4 cloves garlic, smashed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 cups vegetable stock
• 1 cup coconut milk (optional)
• Fresh parsley, chopped (for garnish)

Method:

1. Preheat your oven to 400°F (200°C). Arrange the butternut squash, carrots, onion, and garlic on a baking tray. Drizzle with olive oil, sprinkle with thyme, salt, and pepper, and toss to coat evenly.
2. Roast the vegetables in the oven for about 30-35 minutes, or until they are tender and slightly caramelized.
3. Once roasted, transfer the vegetables to a large pot. Add the vegetable stock and bring to a simmer. Cook for another 10 minutes to allow the flavors to meld.
4. Use an immersion blender or a regular blender to puree the soup until smooth. If desired, stir in coconut milk for added creaminess.
5. Taste and adjust seasoning if necessary.
6. Serve hot, garnished with fresh parsley and a drizzle of cream if desired.

This roasted butternut squash and carrot soup is a wonderfully creamy, slightly sweet dish that feels both indulgent and nourishing. The natural sweetness of the vegetables is perfectly balanced by the depth of the roasted flavors, making it a crowd-pleaser at any table. It’s ideal for meal prep, as it keeps well in the fridge for a few days, and is even more flavorful the next day. Whether served as a light lunch or a side dish for dinner, this soup is an excellent choice for anyone seeking a comforting, plant-based meal.

Creamy Tomato & Basil Soup

This classic soup is full of vibrant flavors, with sweet tomatoes complemented by aromatic basil. Creamy and rich, it’s the perfect way to enjoy the simplicity of fresh ingredients. The recipe captures the essence of Italian comfort food and can be made even more decadent with the addition of cream. Whether enjoyed as a starter or a main, this soup pairs wonderfully with a piece of crusty bread for dipping.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper, to taste
• 4 cups vegetable stock
• 1/2 cup heavy cream
• Fresh basil leaves, chopped (for garnish)

Method:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Add the chopped tomatoes, oregano, sugar, salt, and pepper to the pot. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
3. Pour in the vegetable stock and bring the soup to a boil. Lower the heat and simmer for 15 minutes, allowing the flavors to develop.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Stir in the heavy cream and heat the soup through.
6. Taste and adjust seasoning as necessary.
7. Serve hot, garnished with fresh basil.

This creamy tomato and basil soup brings together the sweet tanginess of tomatoes with the aromatic freshness of basil. It’s a comforting, yet light option that can be enjoyed year-round. The addition of cream creates a velvety texture, making the soup feel indulgent while still being nutritious. It’s also incredibly versatile—serve it with a grilled cheese sandwich for a nostalgic lunch or as a sophisticated starter at a dinner party. This soup is a perfect choice for anyone craving a simple yet flavorful bowl of comfort.

Leek & Potato Soup

Leek and potato soup is a classic British dish, known for its creamy texture and satisfying taste. With a subtle onion-like flavor from the leeks and the creaminess from the potatoes, this soup is both hearty and wholesome. It’s ideal for a chilly evening and works as a great base to add in any other vegetables or herbs you might have on hand. It’s a filling, nourishing dish that’s perfect for meal prep.

Ingredients:

• 2 large leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 1 onion, peeled and chopped
• 4 cups vegetable stock
• 2 tablespoons olive oil
• 1/2 cup heavy cream (optional)
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

Method:

1. In a large pot, heat the olive oil over medium heat. Add the leeks and onions, sautéing until soft, about 8 minutes.
2. Add the diced potatoes and vegetable stock, bringing the mixture to a boil. Lower the heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender or regular blender to puree the soup until smooth.
4. If desired, stir in heavy cream to create a richer texture. Adjust seasoning with salt and pepper to taste.
5. Serve hot, garnished with fresh chives.

This leek and potato soup is the ultimate comfort food. It’s simple yet satisfying, with the leeks providing a delicate onion flavor and the potatoes adding creaminess and substance. It’s the kind of dish that warms you up from the inside out and is especially wonderful on a cold day. The soup can easily be made ahead and stored in the fridge, and the flavors only improve as it sits. Perfect as a standalone meal or paired with some fresh crusty bread, this is a soup that guarantees comfort and joy in every spoonful.

Spicy Sweet Potato & Red Lentil Soup

This vibrant soup combines the sweet richness of sweet potatoes with the earthiness of red lentils and the warmth of spices like cumin and turmeric. It’s a satisfying, hearty dish that’s also packed with protein and fiber from the lentils. The addition of a squeeze of lime and a sprinkle of fresh cilantro at the end elevates the soup with a refreshing, tangy contrast. Perfect for a chilly day or a filling lunch, this soup is as nourishing as it is flavorful.

Ingredients:

• 2 medium sweet potatoes, peeled and chopped
• 1 cup red lentils, rinsed
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon chili flakes (optional, for heat)
• 4 cups vegetable stock
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in the cumin, turmeric, ground coriander, and chili flakes (if using). Cook for 1-2 minutes until the spices become fragrant.
3. Add the chopped sweet potatoes and red lentils to the pot, and pour in the vegetable stock. Bring to a boil, then lower the heat and simmer for 25-30 minutes, until the sweet potatoes and lentils are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Stir in the lime juice and adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy sweet potato and red lentil soup is a wonderfully aromatic and hearty dish, with a perfect balance of sweetness from the potatoes, heat from the spices, and a slight tang from the lime. The red lentils add protein and a creamy texture, making this soup incredibly filling and nutritious. It’s an excellent choice for meal prepping, as it stores well and tastes even better after a day or two. Enjoy it on its own or pair it with a light salad for a complete, wholesome meal.

Green Pea & Mint Soup

A light and refreshing soup, this green pea and mint combination captures the essence of spring. The sweetness of peas is paired perfectly with the cool, fragrant mint, making this a vibrant, flavorful choice. It’s incredibly easy to make, with simple ingredients, and can be enjoyed warm or chilled. This soup is ideal as a starter or a light lunch, especially during warmer weather, and it’s great for those seeking a vegetable-packed dish that doesn’t feel too heavy.

Ingredients:

• 4 cups frozen or fresh green peas
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable stock
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• A squeeze of lemon juice (optional, for extra brightness)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for about 5 minutes until soft and fragrant.
2. Add the peas to the pot and pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for about 10-15 minutes until the peas are tender.
3. Remove the pot from the heat and stir in the chopped mint leaves.
4. Use an immersion blender or regular blender to puree the soup until smooth. If the soup is too thick, add a bit more vegetable stock to reach your desired consistency.
5. Taste and season with salt, pepper, and a squeeze of lemon juice if desired.
6. Serve hot or cold, garnished with extra mint leaves.

This green pea and mint soup is light, refreshing, and incredibly simple to prepare, yet it’s bursting with flavor. The sweetness of the peas pairs beautifully with the fresh mint, making each spoonful feel like a burst of spring. The soup is wonderfully versatile and can be served either warm or chilled, making it a great choice for any season. It’s the perfect dish for a light lunch or appetizer, and it can also be enjoyed as a side with a main meal. It’s a fantastic way to incorporate more vegetables into your diet while keeping things light and flavorful.

Cauliflower & Chickpea Soup

A creamy, satisfying soup that combines the mild flavor of cauliflower with the nutty taste and protein-packed power of chickpeas. The soup is seasoned with a blend of garlic, turmeric, and cumin, offering a warm, earthy base. Cauliflower provides a silky texture, while chickpeas add a heartiness that makes this soup filling without being overly heavy. It’s perfect for a cozy meal, especially for those seeking a plant-based dish full of flavor and nutrition.

Ingredients:

• 1 medium cauliflower, broken into florets
• 1 can chickpeas, drained and rinsed
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 4 cups vegetable stock
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in the cumin and turmeric, and cook for another minute to release the flavors of the spices.
3. Add the cauliflower florets and chickpeas, then pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the cauliflower is tender.
4. Use an immersion blender or regular blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend half of the soup and leave the rest as is.
5. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This cauliflower and chickpea soup is a wonderfully comforting and nutritious dish. The cauliflower offers a silky, creamy base, while the chickpeas provide substance and a slight nutty flavor that complements the warm spices. It’s a hearty, yet light option, and it’s packed with protein and fiber. The addition of cumin and turmeric brings a lovely warmth to the soup, making it the perfect choice for colder months. It’s a versatile dish that pairs well with a side of bread or can be enjoyed on its own as a wholesome meal.

Carrot & Coriander Soup

A simple and classic soup that highlights the sweet, earthy flavor of carrots paired with the bright, citrusy notes of fresh coriander. This vibrant orange soup is naturally sweet from the carrots and is elevated by the fresh coriander, creating a balanced, aromatic bowl of comfort. The soup is easy to make, requiring just a few ingredients, and can be served as a starter or a light meal. It’s also great for those who prefer vegetarian or vegan options, as it’s naturally dairy-free.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 4 cups vegetable stock
• Salt and pepper, to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tablespoon lemon juice (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes until softened.
2. Stir in the ground coriander and cook for an additional minute to allow the spices to release their aroma.
3. Add the chopped carrots to the pot and pour in the vegetable stock. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes, or until the carrots are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth.
5. Season with salt, pepper, and a squeeze of lemon juice to taste.
6. Serve hot, garnished with fresh coriander.

This carrot and coriander soup is the epitome of simplicity and flavor. The sweetness of the carrots is perfectly balanced by the zesty, fresh coriander, making it both aromatic and comforting. It’s an excellent choice for anyone looking for a light and nourishing meal that’s easy to prepare. The soup is naturally vegan, and the addition of lemon juice at the end adds a nice touch of brightness. It’s a versatile dish that can be enjoyed year-round and is especially great as a light starter or a main when paired with a side salad.

Spinach & Potato Soup

This hearty spinach and potato soup is a comforting dish packed with nutrients. The creamy texture comes from the potatoes, while the spinach adds a fresh, vibrant flavor. The combination of these two ingredients makes for a satisfying soup that’s both filling and healthy. Lightly seasoned with garlic and herbs, this soup is perfect for a simple dinner, especially when paired with some crusty bread. It’s a great way to get a healthy dose of greens while enjoying a warm, cozy meal.

Ingredients:

• 4 medium potatoes, peeled and chopped
• 4 cups fresh spinach, washed
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable stock
• Salt and pepper, to taste
• Fresh thyme or rosemary, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped potatoes to the pot and pour in the vegetable stock. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, until the potatoes are tender.
3. Add the spinach to the pot and cook for an additional 5 minutes, until wilted.
4. Use an immersion blender or regular blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme or rosemary.

This spinach and potato soup is a warm, comforting dish that’s both healthy and filling. The combination of spinach and potatoes creates a creamy, velvety texture, while the fresh garlic and herbs bring out the natural flavors. It’s a great option for anyone looking for a low-calorie, yet satisfying soup. This recipe is also easily customizable—add a squeeze of lemon juice for extra brightness or top with a dollop of sour cream for a richer texture. Perfect for a cozy dinner, it can be enjoyed alone or paired with crusty bread.

Mushroom & Barley Soup

This earthy and hearty soup is made with a medley of mushrooms and nutty barley. The mushrooms bring rich umami flavors, while the barley adds texture and makes the soup wonderfully filling. It’s a great choice for those looking for a comforting, wholesome soup that’s high in fiber and antioxidants. The recipe can be adapted with different types of mushrooms to vary the flavor, and the barley makes it a great vegan option that’s perfect for a filling lunch or dinner.

Ingredients:

• 2 cups mixed mushrooms (e.g., cremini, shiitake, button), chopped
• 1 cup pearl barley
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups vegetable stock
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook for 5-7 minutes until softened.
2. Stir in the mushrooms and dried thyme, cooking for an additional 5 minutes until the mushrooms release their moisture and begin to brown.
3. Add the pearl barley to the pot and stir well.
4. Pour in the vegetable stock and bring the soup to a boil. Reduce the heat and simmer for 30-40 minutes, until the barley is tender and the soup has thickened.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is a rich, satisfying dish full of earthy flavors. The combination of mushrooms and barley creates a hearty, comforting soup that’s perfect for a cold evening. The barley adds texture, making the soup filling without being too heavy, while the mushrooms provide a deep umami flavor that’s both comforting and nourishing. This soup is great for meal prep as it stores well and becomes even more flavorful the next day. It’s an excellent choice for those following a vegan or vegetarian diet and can easily be customized with different herbs or additional vegetables.

Broccoli & Stilton Soup

Broccoli & Stilton soup is a classic British combination that balances the slight bitterness of broccoli with the rich, creamy tang of Stilton cheese. This soup is wonderfully creamy and comforting, making it an ideal dish for colder days. The addition of the blue cheese adds a depth of flavor that elevates this simple vegetable soup into something truly special. It’s an elegant and satisfying choice, perfect for a lunch or as a starter for a dinner gathering.

Ingredients:

• 2 heads of broccoli, chopped into florets
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable stock
• 1/2 cup Stilton cheese, crumbled
• Salt and pepper, to taste
• 1/2 cup cream (optional, for extra richness)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and stir to combine. Pour in the vegetable stock and bring the soup to a boil. Lower the heat and simmer for about 15-20 minutes, until the broccoli is tender.
3. Use an immersion blender or regular blender to puree the soup until smooth.
4. Stir in the crumbled Stilton cheese and allow it to melt into the soup, creating a creamy, cheesy texture. If desired, add cream for extra richness.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with extra crumbled Stilton or a drizzle of cream.

This broccoli and Stilton soup is a rich, creamy delight that perfectly balances the earthiness of the broccoli with the sharp, tangy flavor of Stilton cheese. It’s a decadent yet simple dish, ideal for anyone craving a comforting bowl of soup with a bit of sophistication. The cheese adds an indulgent element, transforming the soup into a filling meal. Perfect for a cozy lunch or a dinner starter, this soup pairs wonderfully with a slice of crusty bread or a light salad.

Roasted Tomato & Red Pepper Soup

This roasted tomato and red pepper soup is a flavorful, tangy dish with a smoky depth from the roasting process. Roasting the tomatoes and peppers brings out their natural sweetness and enhances their flavor, creating a rich base for the soup. A perfect blend of herbs and spices adds a fragrant note, while the red peppers bring a vibrant color and extra sweetness. This soup is ideal for a light lunch or as a comforting starter to any meal.

Ingredients:

• 6 ripe tomatoes, halved
• 2 red bell peppers, seeded and halved
• 1 onion, peeled and quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 4 cups vegetable stock
• Fresh basil leaves, for garnish

Method:

1. Preheat your oven to 400°F (200°C). Place the tomatoes, red peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
2. Roast the vegetables in the oven for 25-30 minutes, or until the skins are slightly charred and the vegetables have softened.
3. Once roasted, peel the garlic cloves and transfer all the vegetables to a large pot. Pour in the vegetable stock and bring to a boil. Lower the heat and simmer for 10 minutes to blend the flavors.
4. Use an immersion blender or regular blender to puree the soup until smooth. Adjust the seasoning with salt and pepper.
5. Serve hot, garnished with fresh basil leaves.

The roasted tomato and red pepper soup offers a rich, smoky depth of flavor thanks to the roasting process. The combination of sweet tomatoes and peppers with aromatic herbs creates a comforting and well-rounded soup. It’s a great choice for meal prep, as it stores well in the fridge and even tastes better the next day as the flavors deepen. This soup pairs wonderfully with grilled cheese sandwiches or can be served as a light, satisfying starter for a dinner party.

Zucchini & Mint Soup

A light, refreshing, and vibrant soup, zucchini and mint combine for a fresh-tasting dish perfect for warm weather or light meals. Zucchini has a mild flavor and tender texture, which is complemented by the cooling, aromatic mint. This soup is easy to prepare and can be served warm or chilled. It’s a perfect choice for those looking to enjoy a vegetable-packed, nutrient-dense meal without feeling heavy.

Ingredients:

• 4 medium zucchinis, chopped
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable stock
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper, to taste
• A squeeze of lemon juice (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped zucchini to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the zucchini is tender.
4. Remove the pot from the heat and stir in the fresh mint leaves.
5. Use an immersion blender or regular blender to puree the soup until smooth. If the soup is too thick, add a little more vegetable stock.
6. Season with salt and pepper, and add a squeeze of lemon juice for extra brightness, if desired.
7. Serve hot or chilled, garnished with more fresh mint leaves.

This zucchini and mint soup is light, refreshing, and incredibly easy to make. The soft, mild zucchini pairs wonderfully with the fresh mint, offering a cooling, delicate flavor that’s perfect for a light meal. Whether served hot or cold, it’s a versatile dish that works well in any season. The soup is vegan and can be enjoyed on its own or as a side to a more substantial dish. It’s ideal for anyone looking for a healthy, low-calorie option without sacrificing taste.

Butternut Squash & Apple Soup

This creamy butternut squash and apple soup is a delightful blend of sweet and savory flavors. The natural sweetness of the squash is complemented by the tartness of the apples, creating a comforting yet refreshing bowl of soup. Seasoned with warming spices like cinnamon and nutmeg, this soup is perfect for the fall and winter months, offering both warmth and nutrition. It’s a light yet filling dish, ideal as a starter or a light lunch.

Ingredients:

• 1 medium butternut squash, peeled and chopped
• 2 apples (preferably tart, like Granny Smith), peeled and chopped
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable stock
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup cream (optional, for extra richness)
• Fresh thyme (for garnish)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Add the butternut squash and apples to the pot. Stir in the cinnamon, nutmeg, salt, and pepper.
3. Pour in the vegetable stock and bring to a boil. Lower the heat and simmer for 25-30 minutes, until the squash is tender.
4. Use an immersion blender or regular blender to puree the soup until smooth. If you want a creamier texture, add the cream and blend again.
5. Season with more salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This butternut squash and apple soup is a perfect combination of sweet and savory flavors, with the creamy texture of the squash and the tartness of the apples creating a balanced dish. The warming spices like cinnamon and nutmeg make it a comforting soup ideal for colder weather. It’s a great choice for those looking for a vegan or vegetarian meal that feels indulgent without being heavy. The option to add cream offers extra richness, but the soup is just as delicious without it. This soup pairs well with crusty bread or a light salad.

Leek & Potato Soup

Leek and potato soup is a simple yet flavorful classic that’s easy to make and always satisfying. The mild flavor of leeks combined with the creamy texture of potatoes creates a smooth, velvety soup that’s both comforting and hearty. The addition of garlic and fresh herbs brings an aromatic depth to the soup, while a drizzle of olive oil at the end adds a touch of richness. This soup is a great go-to for a cozy, filling meal.

Ingredients:

• 4 leeks, cleaned and sliced
• 4 medium potatoes, peeled and chopped
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks, onion, and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add the chopped potatoes to the pot and stir to combine.
3. Pour in the vegetable stock and bring to a boil. Lower the heat and simmer for 20-25 minutes, until the potatoes are tender.
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 parsley.

This leek and potato soup is a warm, creamy classic that offers comfort with every spoonful. The combination of leeks and potatoes creates a satisfying and creamy texture without being too heavy. The flavors are simple yet rich, making it an ideal dish for a cozy meal, especially on a chilly day. This soup is easily customizable—add a bit of cream for extra richness or top it with crispy croutons for texture. It pairs wonderfully with a side salad or a slice of crusty bread.

Sweet Corn & Basil Soup

Sweet corn and basil come together in this fresh, light soup that’s perfect for those who enjoy a slightly sweet yet savory flavor profile. The corn offers natural sweetness and a smooth texture, while the basil adds a fragrant, herbaceous note. This soup is simple to prepare, with a creamy base that’s achieved without the need for heavy cream. It’s an excellent choice for a quick, light meal that’s both nutritious and satisfying.

Ingredients:

• 4 cups fresh or frozen sweet corn kernels
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 potato, peeled and chopped (for extra creaminess)
• 4 cups vegetable stock
• 1/2 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• A squeeze of lime juice (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped potato and corn to the pot, stirring to combine.
3. Pour in the vegetable stock and bring the soup to a boil. Lower the heat and simmer for 15-20 minutes, until the potatoes are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth. Add more stock if the soup is too thick.
5. Stir in the fresh basil and season with salt, pepper, and a squeeze of lime juice for extra brightness.
6. Serve hot, garnished with extra basil.

This sweet corn and basil soup is a light, refreshing dish that perfectly balances the sweetness of the corn with the fresh, aromatic flavor of basil. It’s creamy without being heavy, making it a perfect choice for a quick and satisfying meal. The addition of lime juice gives the soup a nice brightness, enhancing the fresh flavors. This soup is great on its own or paired with a side of grilled chicken or a crisp salad. It’s easy to make, vegan-friendly, and sure to become a favorite in your recipe repertoire.

Note: More recipes are coming soon