25+ Hearty & Delightful Light Soup Recipes for Every Season

When the weather is warm or you’re looking for a meal that’s comforting but won’t weigh you down, light soups are the perfect solution.

Whether you’re craving a fresh, vegetable-packed broth or a velvety puree, these soups provide all the flavors you love without the heaviness of traditional dishes.

Light soups are not only nutritious but also versatile, ideal for lunch, dinner, or even as an appetizer before a hearty main course.

With a variety of vegetables, herbs, and seasonings, these soups bring balance to your diet while satisfying your taste buds.

In this blog post, we’ve gathered over 25 light soup recipes that are easy to prepare, healthy, and full of flavor.

From classic tomato basil to innovative blends like zucchini and parsley, each recipe is designed to offer a refreshing alternative to rich, creamy soups.

So whether you’re looking to embrace the lighter side of comfort food or you simply want a quick meal that’s both filling and nutritious, these soups are a must-try.

25+ Hearty & Delightful Light Soup Recipes for Every Season

Light soups are the perfect way to enjoy a nourishing meal without feeling sluggish or overly full.

With the right balance of fresh ingredients and vibrant flavors, they can be as satisfying as heavier dishes but with a fraction of the calories.

Whether you prefer something creamy, chunky, or broth-based, these 25+ light soup recipes will bring fresh ideas to your kitchen.

Perfect for any season, they’re easy to customize to your liking, and many can be made in advance, saving you time while providing healthy options for busy days.

Try a few of these recipes and discover just how delicious and satisfying light soups can be!

Veggie & Lentil Soup Recipes

This hearty yet light soup is a wonderful way to get a nutrient-packed meal without feeling weighed down. It’s filled with protein-rich lentils, a variety of fresh vegetables, and fragrant herbs. The addition of lemon zest and a touch of garlic makes it a vibrant and soothing meal perfect for any time of day.

Ingredients:

• 1 cup dry green lentils, rinsed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1/2 teaspoon lemon zest
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant, about 2 minutes.
2. Add the carrots, celery, zucchini, and bell pepper to the pot. Stir for 5-7 minutes, allowing the vegetables to soften slightly.
3. Stir in the cumin and turmeric, coating the vegetables with the spices.
4. Add the lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5. Season with salt, pepper, and lemon zest to taste. Stir well.
6. Ladle the soup into bowls and garnish with fresh parsley.

This veggie and lentil soup is an excellent choice for a light, yet filling meal. The lentils provide a good source of plant-based protein, while the vegetables bring fiber and nutrients. The blend of cumin and turmeric offers warmth and depth, and the freshness of lemon zest brightens the flavors. It’s perfect as a starter or as a main dish when paired with a side of whole-grain bread. Not only is this soup light on the stomach, but it’s also easy to make in large batches, making it great for meal prepping.

Cauliflower & Leek Soup Recipes

A creamy, velvety soup that is perfect for light yet satisfying meals. Cauliflower, leeks, and garlic form the base of this soup, with a touch of nutmeg adding a hint of warmth. Whether served as a starter or a main, this soup is great for anyone looking to enjoy a comforting bowl of healthful goodness.

Ingredients:

• 1 large cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk (or preferred milk)
• Fresh chives, chopped for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sliced leeks and garlic, cooking for 3-4 minutes until softened.
2. Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
4. Stir in the almond milk and ground nutmeg. Season with salt and pepper to taste.
5. Pour the soup into bowls and garnish with freshly chopped chives.

This cauliflower and leek soup is light yet creamy, offering the perfect balance between comfort and nutrition. The cauliflower’s natural creaminess, when pureed, creates a luxurious texture without any heavy cream, making it a low-calorie option. The leeks and garlic provide a delicate depth of flavor, while the nutmeg adds a touch of warmth that enhances the overall taste. This soup is ideal for anyone on a light diet but still craving a rich and velvety bowl of comfort.

Tomato & Basil Soup Recipes

A classic, light soup that never goes out of style, tomato and basil soup is a simple yet flavorful dish. Fresh tomatoes are blended with aromatic basil and garlic to create a vibrant, comforting soup that is perfect for any season. With minimal ingredients, it is easy to make and always satisfying.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• 1 teaspoon balsamic vinegar (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
2. Add the chopped tomatoes to the pot, stirring for a few minutes until they begin to break down.
3. Pour in the vegetable broth and bring to a simmer. Let the soup cook for about 15-20 minutes until the tomatoes are completely softened.
4. Remove the soup from heat and stir in the fresh basil leaves. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer to a blender in batches.)
5. Taste the soup and season with salt and pepper. If desired, add a splash of balsamic vinegar for an extra layer of flavor.
6. Serve in bowls and garnish with additional fresh basil.

Tomato and basil soup is a light, refreshing, and satisfying dish that showcases the beauty of fresh ingredients. The tomatoes provide a rich, tangy base, while the fresh basil adds a burst of herbaceous flavor that elevates the dish. By using vegetable broth instead of cream, the soup remains light yet still full of depth. It’s the perfect comfort food that can be enjoyed on its own or paired with a simple grilled cheese for a classic combo.

Butternut Squash & Carrot Soup Recipes

A warm, smooth soup that’s both light and nourishing, this butternut squash and carrot soup is filled with natural sweetness and earthy flavors. The combination of roasted butternut squash and carrots creates a velvety texture, while ginger and cinnamon add a subtle spice that makes this soup a comforting dish perfect

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 3 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the butternut squash cubes and carrot slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until soft and fragrant.
3. Add the roasted squash and carrots, grated ginger, and ground cinnamon to the pot. Stir to combine.
4. Pour in the vegetable broth and bring to a simmer. Let cook for 10-15 minutes for the flavors to meld.
5. Use an immersion blender to puree the soup until smooth. If needed, add coconut milk for a creamier texture.
6. Taste and adjust seasoning with salt and pepper.
7. Serve the soup in bowls and garnish with fresh cilantro.

This butternut squash and carrot soup is the epitome of light yet comforting eating. The natural sweetness of the roasted vegetables pairs beautifully with the warming spices, creating a balanced and flavorful bowl of soup. It’s low in calories, full of vitamins, and perfect for anyone craving something nourishing without being heavy. The optional coconut milk adds a touch of creaminess, but you can skip it for a lighter option. This soup is ideal for meal prep and can be stored in the fridge for several days, allowing you to enjoy a wholesome, homemade meal throughout the week.

Spinach & White Bean Soup Recipes

A hearty, yet light soup, the combination of spinach and white beans offers a satisfying texture while keeping the dish nutritious and low in calories. With the addition of garlic, lemon, and Italian herbs, this soup is full of flavor and perfect for those looking for a filling, yet easy-to-make meal.

Ingredients:

• 1 can (15 oz) white beans, drained and rinsed (or 1 1/2 cups cooked beans)
• 4 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon lemon juice
• 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, carrot, and celery, sautéing for 5-7 minutes until the vegetables are soft.
2. Add the vegetable broth, white beans, oregano, and thyme to the pot. Bring to a simmer and cook for about 10 minutes.
3. Stir in the chopped spinach and continue to cook for another 5 minutes, until the spinach is wilted.
4. Add the lemon juice and season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh parsley.

This spinach and white bean soup is a light yet satisfying meal that’s packed with nutrients. The white beans offer plant-based protein, while the spinach provides essential vitamins and antioxidants. The fresh, bright flavors of garlic and lemon balance out the earthiness of the beans and spinach. It’s a perfect option for a quick lunch or dinner that won’t leave you feeling heavy. This soup is also versatile and can be made with fresh or frozen spinach, making it easy to prepare anytime.

Cucumber & Dill Soup Recipes

A cool, refreshing soup perfect for warmer weather, this cucumber and dill soup is light, hydrating, and packed with flavor. With the creaminess of yogurt and the tang of fresh dill, this cold soup is ideal for a light appetizer or a chilled starter on a hot day.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup plain Greek yogurt
• 1/2 cup vegetable broth or water
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)
• Extra dill and cucumber slices for garnish

Instructions:

1. Place the chopped cucumbers, yogurt, vegetable broth, fresh dill, lemon juice, and garlic in a blender or food processor.
2. Blend until smooth and creamy. If the soup is too thick, add a little more broth or water to reach your desired consistency.
3. Season with salt and pepper to taste. For extra richness, drizzle olive oil on top before serving.
4. Chill the soup in the fridge for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with extra dill and cucumber slices.

This cucumber and dill soup is incredibly refreshing and light, making it the perfect summer dish. The cucumbers are hydrating, while the yogurt provides a creamy texture without the heaviness of traditional cream-based soups. Fresh dill brings a burst of herbal flavor, and the lemon juice adds a touch of brightness. This soup is not only easy to prepare but also a great way to enjoy vegetables in a cool and comforting way. Ideal as a starter or a side dish, this chilled soup is sure to be a crowd-pleaser on warm days.

Sweet Potato & Ginger Soup Recipes

This vibrant soup is the perfect blend of natural sweetness from the sweet potatoes and the warm kick of fresh ginger. It’s light yet full of flavor, and its creamy texture makes it a satisfying meal without being heavy. The addition of coconut milk enhances its richness, making it an ideal choice for a comforting, healthy meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 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, sautéing for 4-5 minutes until softened and fragrant.
2. Add the diced sweet potatoes, grated ginger, and turmeric to the pot. Stir for a couple of minutes to coat the vegetables with the spices.
3. Pour in the vegetable broth, bring the mixture to a simmer, and cook for 15-20 minutes or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender in batches.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve in bowls and garnish with fresh cilantro.

This sweet potato and ginger soup is a comforting yet light dish that’s both flavorful and nutritious. The sweetness of the potatoes balances beautifully with the spicy warmth of ginger, creating a rich but not overpowering soup. The addition of coconut milk adds a silky texture, making it feel indulgent without being too heavy. This soup is perfect for a cozy dinner or as a starter to a larger meal, and it’s easy to store for leftovers throughout the week.

Pea & Mint Soup Recipes

A refreshing, bright soup that combines the sweetness of peas with the coolness of mint. This light soup is perfect for spring and summer, providing a burst of freshness with every spoonful. The mild flavor is enhanced by the addition of fresh herbs and a hint of lemon, making it a delightful choice for a light meal.

Ingredients:

• 3 cups frozen peas (or fresh peas, if available)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until soft and fragrant.
2. Add the peas and vegetable broth to the pot, bringing it to a simmer. Cook for 10-12 minutes until the peas are tender.
3. Stir in the fresh mint leaves and lemon juice, then use an immersion blender to puree the soup until smooth.
4. Season with salt and pepper to taste.
5. Serve the soup in bowls, garnished with fresh mint leaves.

Pea and mint soup is a wonderfully light yet flavorful dish, perfect for warmer weather when you’re craving something refreshing. The sweetness of the peas pairs perfectly with the cool, aromatic mint, making it both satisfying and rejuvenating. The addition of lemon juice adds a zesty touch, brightening the flavors and giving the soup a clean finish. It’s an ideal starter for a light meal or a healthy afternoon snack. This soup is also perfect for meal prep, as it keeps well in the fridge for a few days.

Broccoli & Lemon Soup Recipes

A vibrant and tangy soup, the combination of broccoli and lemon provides a light yet hearty flavor that’s both satisfying and nourishing. The earthy taste of the broccoli is perfectly complemented by the zesty brightness of lemon, making it a fresh and clean soup to enjoy year-round.

Ingredients:

• 4 cups broccoli florets (about 2 medium heads)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• A dollop of Greek yogurt for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the broccoli florets and vegetable broth to the pot. Bring to a simmer and cook for 10-12 minutes, or until the broccoli is tender.
3. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend it less.
4. Stir in the lemon zest and fresh lemon juice, then season with salt and pepper to taste.
5. Serve in bowls, garnished with a dollop of Greek yogurt if desired.

Broccoli and lemon soup is a perfect choice for anyone looking for a light, healthy, and flavorful option. The broccoli provides a wealth of vitamins and fiber, while the lemon adds a refreshing burst of brightness that makes this soup stand out. It’s a clean and nourishing option, ideal for those on a light diet or anyone looking to enjoy a satisfying soup that doesn’t feel heavy. The addition of Greek yogurt is optional but offers a creamy, tangy touch that elevates the dish. This soup is great for a quick meal or as part of a larger spread.

Cauliflower & Leek Soup Recipes

This cauliflower and leek soup is a light and creamy dish that combines the subtle sweetness of leeks with the mild earthiness of cauliflower. It’s simple yet elegant, offering a velvety texture and a well-balanced flavor. Perfect for a low-calorie, comforting meal, it’s great as a starter or a light lunch.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and garlic, cooking for 5-7 minutes until softened.
2. Add the cauliflower florets to the pot and stir for another 2-3 minutes.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 15 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a slightly chunkier texture, blend less.
5. Season with nutmeg, salt, and pepper to taste.
6. Serve the soup hot, garnished with fresh thyme if desired.

This cauliflower and leek soup is a simple yet sophisticated dish that offers comfort without the heaviness. The combination of cauliflower and leeks creates a smooth, flavorful base, while the hint of nutmeg adds a warm, aromatic depth. The soup is light enough for those looking for a healthy, low-calorie option, yet still filling thanks to the cauliflower’s richness. It can be made ahead and stored in the fridge for a few days, making it perfect for meal prep or as a quick and nutritious dinner option.

Tomato & Basil Soup Recipes

A classic and light soup, this tomato and basil soup is a fresh and flavorful dish that’s perfect for any season. With the tangy sweetness of tomatoes and the aromatic freshness of basil, it’s a comforting yet refreshing choice. This soup is ideal for a light lunch or as a starter to a larger meal.

Ingredients:

• 6 ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar (optional)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened.
2. Add the chopped tomatoes, vegetable broth, oregano, and sugar (if using) to the pot. Bring to a simmer and cook for 15-20 minutes, until the tomatoes are soft and the flavors meld together.
3. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier soup, blend for a shorter time.
4. Stir in the chopped fresh basil, and season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves or a drizzle of olive oil.

Tomato and basil soup is a timeless classic that never goes out of style. This version is light yet satisfying, offering a burst of bright, tangy flavor from the tomatoes and a fresh, aromatic finish from the basil. The optional sugar helps balance the acidity of the tomatoes, creating a perfectly rounded flavor profile. This soup is not only easy to make but also nutritious and low in calories, making it a great choice for anyone looking for a healthy, flavorful option. It pairs wonderfully with crusty bread or a grilled cheese sandwich for a cozy, comforting meal.

Zucchini & Parsley Soup Recipes

A light and refreshing soup, this zucchini and parsley soup is full of fresh flavors and vibrant green color. Zucchini provides a mild, slightly sweet base, while parsley adds a peppery, herbal note that makes this soup refreshing and aromatic. It’s the perfect healthy choice for a light lunch or dinner.

Ingredients:

• 2 medium zucchinis, chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup fresh parsley, chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Add the chopped zucchini to the pot and cook for 2-3 minutes.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 10-12 minutes, or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it less.
5. Stir in the chopped parsley and lemon juice, then season with salt and pepper to taste.
6. Serve the soup hot, garnished with additional parsley.

This zucchini and parsley soup is a light, refreshing dish that’s perfect for warm weather or whenever you want something nourishing yet not too heavy. The zucchini provides a mild flavor, while the fresh parsley adds a burst of herbal freshness. The soup’s bright, clean taste is enhanced by the lemon juice, giving it a zesty finish. It’s a quick and easy recipe that’s full of nutrients, making it perfect for a healthy lunch or as part of a larger meal. You can also store the soup in the fridge for a few days, making it a great option for meal prep.

Carrot & Coriander Soup Recipes

This carrot and coriander soup is a light yet hearty option that brings together the sweetness of carrots with the earthy, citrusy flavor of fresh coriander. It’s an easy-to-make soup that’s perfect for both warm and cold weather, offering a comforting texture and a refreshing taste. Its bright orange color and aromatic flavors make it a visually appealing and flavorful addition to any meal.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1/2 cup fresh coriander (cilantro) leaves, chopped
• Salt and pepper to taste
• A dollop of yogurt or cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Add the chopped carrots and ground coriander, stirring for 2 minutes to coat the carrots with the spices.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it less.
5. Stir in the fresh coriander leaves and season with salt and pepper to taste.
6. Serve the soup hot, topped with a dollop of yogurt or cream if desired.

Carrot and coriander soup is the perfect balance of sweet and savory, with the natural sweetness of the carrots complemented by the earthy, citrusy kick of coriander. This light soup is rich in flavor without being heavy, making it ideal for those looking for a healthy, comforting meal. The addition of fresh coriander leaves enhances the soup’s flavor profile, giving it an aromatic freshness. It’s a great option for a quick and nutritious meal and can be enjoyed as a starter or as a light lunch. This soup also keeps well for a few days, so it’s perfect for meal prep.

Butternut Squash & Sage Soup Recipes

Butternut squash and sage soup is a beautifully smooth, velvety dish that offers a deep, earthy sweetness from the squash combined with the fragrant, slightly peppery notes of sage. This soup is light yet rich, making it an excellent choice for a fall or winter meal. It’s simple to make but delivers a comforting, complex flavor profile that is sure to satisfy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/2 cup fresh sage leaves, chopped
• Salt and pepper to taste
• A splash of cream (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the cubed butternut squash to the pot and stir for a couple of minutes to coat it with the aromatics.
3. Pour in the vegetable broth, ground nutmeg, and fresh sage. Bring to a simmer and cook for 15-20 minutes, or until the squash is tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend it less.
5. Season with salt and pepper to taste, and add a splash of cream if you prefer a richer texture.
6. Serve the soup hot, garnished with additional fresh sage leaves if desired.

Butternut squash and sage soup is the epitome of comfort in a bowl. The sweetness of the squash pairs beautifully with the earthy, aromatic flavor of sage, creating a harmonious and flavorful soup. It’s rich and velvety, yet light enough to be enjoyed as a starter or a light meal. The soup can easily be made ahead of time and stored in the fridge for a few days, making it a perfect choice for meal prepping. A splash of cream adds a luxurious texture, but the soup is just as delicious without it. This is an ideal choice for cozy fall or winter evenings.

Cucumber & Dill Soup Recipes

Cucumber and dill soup is a refreshing and light option, perfect for warmer weather. The cool, crisp taste of cucumber is perfectly complemented by the fresh, tangy flavor of dill. This soup is light yet hydrating, making it an excellent choice for a healthy meal or a refreshing starter. It’s the ideal soup to enjoy during spring or summer, offering a burst of freshness with every spoonful.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/4 cup fresh dill, chopped
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Greek yogurt for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until softened.
2. Add the chopped cucumbers to the pot and cook for 2-3 minutes.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 8-10 minutes until the cucumbers are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it less.
5. Stir in the fresh dill and lemon juice, then season with salt and pepper to taste.
6. Serve the soup cold or at room temperature, garnished with a dollop of Greek yogurt if desired.

Cucumber and dill soup is the perfect light and refreshing dish, especially when you’re craving something cool and hydrating. The cucumber gives the soup a clean, crisp flavor, while the dill adds a fresh, tangy kick that elevates the overall taste. The soup is quick and easy to make, making it ideal for busy days or meal prep. Its vibrant green color and cooling effect make it perfect for spring and summer, but it can be enjoyed year-round for a healthy, satisfying dish. This soup is also great as a light appetizer or a side to a more substantial meal.

Note: More recipes are coming soon!