25+ Easy and Healthy Low-Calorie Soup Recipes You Need to Try

When it comes to maintaining a healthy lifestyle, finding meals that are both nutritious and low in calories can be a challenge.

Soups are a perfect solution, offering an easy way to pack in vegetables, lean proteins, and delicious flavors without excess calories.

Whether you’re looking to shed a few pounds, boost your nutrient intake, or simply enjoy a satisfying meal, low-calorie soups are a must-have in your recipe collection.

In this blog, we’ve rounded up 25+ mouthwatering low-calorie soup recipes that will keep you feeling full and satisfied without compromising your health goals.

From hearty vegetable blends to light and creamy options, there’s something for everyone.

These soups are not only light on calories but are also packed with flavor, fiber, and nutrients that make them the perfect addition to any meal plan.

Let’s dive into some of the best low-calorie soup recipes that you can easily prepare at home.

25+ Easy and Healthy Low-Calorie Soup Recipes You Need to Try

Low-calorie soups are not only great for weight management, but they’re also incredibly versatile and satisfying.

Whether you’re looking for a light lunch, a cozy dinner, or a refreshing starter, these 25+ soup recipes have something for everyone.

By incorporating a variety of vegetables, legumes, and lean proteins, these soups provide essential nutrients while keeping your calorie count low.

These soups are also easy to customize according to your dietary preferences and can be enjoyed year-round.

So, next time you’re craving a comforting bowl of soup, try one of these healthy, low-calorie recipes.

They’re the perfect way to nourish your body while staying on track with your health goals.

Spicy Tomato Basil Soup

A warm and comforting bowl of Spicy Tomato Basil Soup that’s low in calories but bursting with flavor. Packed with fresh tomatoes and aromatic basil, this soup is perfect for a light lunch or dinner, providing both nutrition and satisfaction without the extra calories.

Ingredients:

• 4 cups of low-sodium vegetable broth
• 6 medium-sized ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until the onions become translucent (about 3 minutes).
2. Add the chopped tomatoes and cook for another 5 minutes, allowing them to soften.
3. Pour in the vegetable broth and stir in the oregano, red pepper flakes, salt, and pepper. Bring to a simmer, and cook for 20 minutes to allow the flavors to meld.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. Stir in the fresh basil and adjust the seasoning to taste.
6. Serve hot, garnished with a few extra basil leaves if desired.

This Spicy Tomato Basil Soup is both refreshing and filling while remaining light. The tomatoes provide a rich source of vitamins, while the basil and oregano add a delicious herbal note, and the red pepper flakes give it just the right amount of heat. It’s a perfect soup to enjoy as a healthy, low-calorie meal that doesn’t compromise on flavor.

Creamy Cauliflower Soup

This Creamy Cauliflower Soup is a delightful, velvety alternative to heavier cream-based soups. With cauliflower as the star ingredient, it’s a low-calorie option that provides a comforting texture and subtle flavor, ideal for a cozy evening meal.

Ingredients:

• 1 medium head of cauliflower, chopped into florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until the onions become translucent, about 5 minutes.
2. Add the cauliflower florets to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the cauliflower is tender.
3. Use an immersion blender or transfer the mixture in batches to a regular blender and puree until smooth.
4. Return the soup to the pot and stir in the almond milk and ground nutmeg. Season with salt and pepper to taste.
5. Heat the soup for a few minutes, stirring occasionally. Once it’s hot and creamy, remove from the heat.
6. Serve the soup with a sprinkle of fresh parsley for garnish.

This creamy cauliflower soup is the perfect example of how a simple vegetable can shine in a comforting, low-calorie dish. The cauliflower provides a hearty base, while the almond milk offers a creamy texture without the need for heavy cream. Nutmeg adds a touch of warmth, and fresh parsley brings a light, fresh contrast to the dish.

Zucchini and Spinach Soup

Zucchini and Spinach Soup is a light yet nourishing option that’s low in calories but rich in nutrients. The combination of zucchini, spinach, and herbs creates a flavorful, filling soup that will leave you feeling satisfied without the heaviness.

Ingredients:

• 3 medium zucchinis, chopped
• 2 cups fresh spinach leaves
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon juice to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing for 4-5 minutes until the onions are soft.
2. Add the chopped zucchinis and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes.
4. Add the fresh spinach leaves and cook for an additional 2-3 minutes, allowing them to wilt.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
6. Taste the soup and add salt, pepper, and a splash of lemon juice to brighten the flavor.
7. Serve the soup hot, garnished with a few fresh spinach leaves if desired.

This Zucchini and Spinach Soup is a fantastic way to incorporate more greens into your diet while keeping the calorie count low. The zucchini adds a mild, slightly sweet flavor that pairs perfectly with the earthy spinach. The lemon juice provides a refreshing zing, making this soup an excellent choice for a light meal or a healthy snack.

Carrot Ginger Soup

This Carrot Ginger Soup is a deliciously aromatic dish that combines the natural sweetness of carrots with the zesty kick of ginger. It’s a low-calorie, nutrient-packed soup that warms you up while giving you a boost of vitamins and antioxidants, making it a perfect option for a light yet satisfying meal.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 small onion, chopped
• 1 tablespoon fresh ginger, grated
• 3 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and grated ginger, cooking until the onion becomes soft and fragrant (about 5 minutes).
2. Add the chopped carrots to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes, or until the carrots are tender.
4. Once the carrots are soft, use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.
5. Adjust the seasoning to taste, adding more salt, pepper, or cumin if desired.
6. Serve the soup hot, garnished with fresh cilantro if desired.

This Carrot Ginger Soup is an excellent way to enjoy a low-calorie dish that’s both flavorful and packed with nutrients. The sweetness of the carrots pairs perfectly with the sharpness of the ginger, creating a vibrant soup that is soothing yet refreshing. It’s ideal for a healthy lunch or dinner, especially during cooler months when you crave something warm and nourishing.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup is a velvety smooth, comforting dish with a natural sweetness and earthy flavor. By roasting the squash, you intensify its flavor, making this low-calorie soup a perfect choice for a satisfying meal without the excess calories.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• A dollop of plain Greek yogurt for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chopped butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 30-35 minutes, or until the squash is tender and lightly browned.
2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onions and garlic, cooking until the onions are soft and translucent (about 5 minutes).
3. Once the squash is roasted, add it to the pot along with the vegetable broth and ground cinnamon. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Season with salt and pepper to taste, adjusting the seasoning as needed.
6. Serve the soup hot, topped with a dollop of plain Greek yogurt if desired.

Roasted Butternut Squash Soup offers a rich, smooth texture without the heaviness of cream. The roasting process brings out the natural sweetness of the squash, while the cinnamon adds a touch of warmth. It’s a perfect fall or winter soup that’s not only low in calories but also high in fiber and vitamin A, making it both delicious and nutritious.

Cabbage and White Bean Soup

This Cabbage and White Bean Soup is a hearty, low-calorie dish that combines tender cabbage with protein-packed white beans in a savory broth. It’s a nutrient-dense, filling soup that’s light on calories but big on flavor and nutrition.

Ingredients:

• 1/2 small head of cabbage, shredded
• 1 can (15 oz) of white beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is soft (about 5 minutes).
2. Add the shredded cabbage and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth, white beans, and dried thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cabbage is tender.
4. Season the soup with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh parsley if desired.

This Cabbage and White Bean Soup is an easy-to-make, satisfying meal that’s perfect for any time of year. The cabbage is packed with fiber and vitamins, while the white beans provide protein and texture, making this soup a great option for those looking for a low-calorie meal that’s still filling. It’s a great way to enjoy a comforting, healthy dish without feeling weighed down.

Lentil and Spinach Soup

Lentil and Spinach Soup is a hearty, nutrient-packed dish that’s both filling and low in calories. The combination of lentils, a great source of plant-based protein, and spinach, rich in vitamins and minerals, makes this soup an excellent choice for a nutritious meal that doesn’t compromise on flavor.

Ingredients:

• 1 cup dried lentils, rinsed
• 2 cups fresh spinach leaves, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent (about 5 minutes).
2. Add the rinsed lentils, vegetable broth, cumin, and turmeric to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils are tender.
3. Once the lentils are cooked, stir in the chopped spinach leaves and cook for an additional 2-3 minutes, allowing the spinach to wilt.
4. Season the soup with salt and pepper to taste, and stir to combine.
5. Serve hot, garnished with a wedge of lemon for added brightness.

Lentil and Spinach Soup is a satisfying yet light option that’s perfect for any time of the day. The earthy flavor of lentils pairs wonderfully with the fresh, leafy spinach. Packed with fiber and plant-based protein, this soup provides a well-rounded meal that’s both filling and low-calorie, making it ideal for those looking for a healthy option to nourish the body without extra calories.

Mushroom and Thyme Soup

Mushroom and Thyme Soup is a rich and savory dish that’s both light in calories and full of flavor. The umami from the mushrooms combined with the earthy thyme makes this soup a perfect choice for anyone craving something hearty yet healthy.

Ingredients:

• 4 cups fresh mushrooms (such as cremini or button), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the sliced mushrooms to the pot and cook for about 7-8 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
3. Pour in the vegetable broth, dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky for a more textured soup. If you prefer a creamier consistency, blend the soup until velvety smooth.
5. Taste the soup and adjust the seasoning with more salt and pepper, if needed.
6. Serve the soup hot, garnished with fresh thyme if desired.

This Mushroom and Thyme Soup is an earthy, comforting dish that is low in calories yet rich in flavor. The mushrooms provide a meaty texture and umami depth, while the thyme brings a fragrant note that elevates the entire soup. It’s perfect for a light lunch or dinner, offering a satisfying meal without the heaviness.

Sweet Potato and Kale Soup

Sweet Potato and Kale Soup is a wholesome, nutrient-rich soup that’s both hearty and light in calories. The natural sweetness of the sweet potato, combined with the earthy kale, creates a perfect balance of flavors, making this soup a delicious and satisfying meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 cups fresh kale, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground paprika
• 1/4 teaspoon ground ginger
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is soft and translucent (about 5 minutes).
2. Add the cubed sweet potatoes, vegetable broth, paprika, and ginger to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
3. Once the sweet potatoes are cooked, stir in the chopped kale and cook for another 5 minutes, until the kale is wilted and tender.
4. Season the soup with salt and pepper to taste.
5. Serve hot, garnished with a sprinkle of paprika or fresh herbs if desired.

Sweet Potato and Kale Soup is a vibrant, nutrient-packed dish that is low in calories yet high in vitamins and minerals. The sweetness of the potatoes complements the slightly bitter kale, creating a well-balanced and delicious soup. It’s a great option for a healthy meal that’s filling, packed with fiber, and perfect for any time of year.

Pea and Mint Soup

Pea and Mint Soup is a refreshing and light dish that combines the sweetness of peas with the bright, aromatic flavor of fresh mint. It’s a quick and easy low-calorie soup that’s perfect for a light lunch or appetizer, offering a burst of freshness with every spoonful.

Ingredients:

• 4 cups frozen peas (or fresh peas if in season)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until the onion is soft and translucent.
2. Add the frozen peas to the pot and cook for an additional 2-3 minutes.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 5-7 minutes, until the peas are tender.
4. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth.
5. Stir in the chopped mint leaves and season with salt and pepper to taste.
6. Serve hot, garnished with a squeeze of lemon juice for extra brightness, if desired.

This Pea and Mint Soup is light, fresh, and flavorful, with the peas providing a slight sweetness and the mint adding a refreshing herbal note. It’s perfect for warm weather or as a starter to a larger meal, and it’s a great way to enjoy a low-calorie, nutrient-dense soup without any added heaviness.

Broccoli and Leek Soup

Broccoli and Leek Soup is a light yet satisfying dish, featuring the mild flavor of leeks paired with the nutrient-packed goodness of broccoli. This soup is not only low in calories but also rich in vitamins and antioxidants, making it an excellent choice for a healthy, comforting meal.

Ingredients:

• 4 cups broccoli florets
• 2 medium leeks, cleaned and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and garlic, sautéing until the vegetables soften, about 5-6 minutes.
2. Add the broccoli florets to the pot and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Lower the heat and simmer for 15-20 minutes, or until the broccoli is tender.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky for a more textured soup.
5. Stir in the ground nutmeg and season with salt and pepper to taste.
6. Serve hot, garnished with extra broccoli florets or a drizzle of olive oil if desired.

Broccoli and Leek Soup is a delicious and healthy way to enjoy the benefits of both vegetables. The leeks add a delicate sweetness to the soup, which complements the slightly earthy taste of the broccoli. This low-calorie option is ideal for those looking for a nutritious, satisfying soup that’s rich in fiber and vitamins.

Tomato and Cucumber Soup

Tomato and Cucumber Soup is a refreshing, light soup that’s perfect for warm days. The combination of ripe tomatoes and cool cucumbers makes for a cooling, hydrating dish that’s low in calories yet bursting with flavor and nutrients.

Ingredients:

• 4 medium tomatoes, chopped
• 1 large cucumber, peeled and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the chopped tomatoes and cook for about 5 minutes, allowing them to release their juices.
3. Pour in the vegetable broth, bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add the chopped cucumber to the pot and cook for another 5 minutes.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve hot or chilled, garnished with fresh basil if desired.

This Tomato and Cucumber Soup is incredibly refreshing and light, making it the perfect summer soup. The cooling cucumber balances the acidity of the tomatoes, creating a delightful flavor profile. Whether served hot or chilled, this soup offers a hydrating and low-calorie option that’s both satisfying and full of nutrients.

Zucchini and Basil Soup

Zucchini and Basil Soup is a light, aromatic soup that combines the mild flavor of zucchini with the fragrant taste of fresh basil. It’s a low-calorie, nutrient-packed option that’s both refreshing and satisfying, making it a great choice for a healthy meal.

Ingredients:

• 4 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• A drizzle of olive oil for serving (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
2. Add the chopped zucchini to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
5. Stir in the chopped fresh basil and season with salt and pepper to taste.
6. Serve hot, drizzled with extra olive oil if desired.

Zucchini and Basil Soup is a flavorful, low-calorie option that brings a refreshing twist to your usual soup rotation. The zucchini’s mild flavor pairs perfectly with the sweet and aromatic basil, creating a balanced, soothing dish. This soup is perfect for those seeking a light, healthy option full of vitamins and minerals, especially in warmer weather.

Cauliflower and Leek Soup

Cauliflower and Leek Soup is a creamy yet light soup with a delicate, savory flavor. The cauliflower gives the soup a silky texture, while the leeks add a mild onion-like sweetness. This is a perfect low-calorie soup that’s rich in fiber and vitamins, making it an ideal healthy meal.

Ingredients:

• 1 medium cauliflower, broken into florets
• 2 medium leeks, cleaned and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and garlic, sautéing for 5 minutes until softened.
2. Add the cauliflower florets to the pot and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and dried thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender to puree the soup until smooth, or leave it a little chunky if desired.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

Cauliflower and Leek Soup is a delicious, creamy option that doesn’t rely on heavy cream or added fat to create its rich texture. The cauliflower blends into a silky smooth soup, and the mild flavor of leeks adds depth without overpowering the dish. This low-calorie soup is perfect for anyone looking for a comforting yet healthy meal.

Asparagus Soup

Asparagus Soup is a light, fresh soup that combines the unique, slightly grassy flavor of asparagus with a smooth, creamy texture. This low-calorie soup is high in antioxidants and vitamins, making it a perfect choice for a nutrient-dense, healthy meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into pieces
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon lemon zest
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the asparagus pieces to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for more texture.
5. Stir in the lemon zest and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

Asparagus Soup is a light yet flavorful dish that’s perfect for spring or any time you want a refreshing, low-calorie meal. The asparagus provides a fresh, earthy flavor, while the lemon zest adds a bright, citrusy note that lifts the entire soup. It’s a great way to enjoy a healthy, nutritious option that’s both filling and delicious.

Note: More recipes are coming soon!