20+ Delicious Low Cholesterol Soup Recipes for Heart Health

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If you’re looking for comforting, heart-healthy meals that won’t compromise your taste buds, low-cholesterol soups are an excellent choice.

Whether you’re managing your cholesterol or simply aiming to adopt a healthier lifestyle, these soups offer a satisfying and flavorful way to nourish your body.

Low-cholesterol soups not only help reduce the risk of heart disease, but they’re also packed with nutrients, vitamins, and antioxidants, making them an essential part of any balanced diet.

From rich, creamy vegetable-based soups to lighter broths filled with fresh ingredients, this collection of 20+ low-cholesterol soup recipes is designed to cater to your cravings while promoting heart health.

So, grab your spoon, and let’s dive into a world of hearty, nourishing, and cholesterol-friendly soups that are perfect for any time of year!

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20+ Delicious Low Cholesterol Soup Recipes for Heart Health

Incorporating low-cholesterol soups into your regular meal rotation is a simple yet effective way to improve your heart health without sacrificing flavor.

These 20+ recipes are packed with wholesome ingredients, from fiber-rich vegetables to heart-boosting herbs and spices, ensuring each bowl is as delicious as it is nutritious.

Whether you’re trying to lower your cholesterol or simply seeking a healthier lifestyle, these soups offer a variety of options for every palate.

So next time you’re in need of a quick, easy, and heart-healthy meal, turn to these recipes and enjoy the benefits of a cholesterol-friendly diet.

Spicy Lentil and Carrot Soup

This hearty soup combines the warmth of lentils with the natural sweetness of carrots, while spices like cumin and paprika create an inviting aroma and a slightly spicy kick. It’s packed with fiber, protein, and antioxidants, making it a great choice for those looking to keep their cholesterol in check while enjoying a filling meal. Lentils are naturally cholesterol-free and help maintain heart health by reducing bad cholesterol levels.

Ingredients:

• 1 cup red lentils, rinsed
• 2 large carrots, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups low-sodium vegetable broth
• 1 cup water
• Salt and pepper, to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
2. Add minced garlic, cumin, and smoked paprika, stirring for 1-2 minutes until fragrant.
3. Add chopped carrots, rinsed red lentils, vegetable broth, and water. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until lentils and carrots are tender.
5. Use an immersion blender to puree the soup to your desired consistency. For a smoother texture, blend until completely smooth; for a chunkier texture, leave some pieces whole.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro or parsley before serving.

This Spicy Lentil and Carrot Soup is an ideal choice for a comforting, low-cholesterol meal. It provides a boost of protein from the lentils while adding fiber and vitamins from the carrots, making it nutritious and heart-friendly. The spices add a warm, spicy undertone, ensuring that every spoonful is both satisfying and health-conscious.

Creamy Cauliflower and Leek Soup

This dairy-free cauliflower and leek soup is creamy, light, and packed with nutrients. Cauliflower adds a smooth, velvety texture when blended and is known for being a low-calorie vegetable that aids in reducing cholesterol. The leeks add a hint of sweetness and a delicate flavor, creating a balanced taste profile perfect for anyone mindful of their cholesterol levels.

Ingredients:

• 1 large head of cauliflower, chopped
• 2 medium leeks, white and light green parts only, sliced
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• Salt and pepper, to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add the chopped cauliflower and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the cauliflower is very tender.
4. Use an immersion blender to blend the soup until smooth. Stir in the almond milk for added creaminess.
5. Season with salt and pepper to taste.
6. Garnish with fresh chives or parsley before serving.

This Creamy Cauliflower and Leek Soup offers a luxurious, creamy texture without any dairy, making it not only low in cholesterol but also light on calories. It’s a great choice for a guilt-free yet indulgent meal. The combination of cauliflower and leeks provides a subtle, mild flavor that is both satisfying and gentle on the palate.

Tuscan White Bean and Kale Soup

This rustic Tuscan soup is loaded with fiber-rich white beans and nutrient-dense kale, creating a filling, heart-healthy dish. White beans are high in fiber and protein, making them excellent for maintaining good cholesterol levels, while kale adds vitamins, minerals, and antioxidants. This soup is both nourishing and delicious, with the aromatic blend of garlic, thyme, and rosemary.

Ingredients:

• 1 can (15 oz) low-sodium white beans, drained and rinsed
• 4 cups chopped kale
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups low-sodium vegetable broth
• 1 cup water
• Salt and pepper, to taste
• Lemon wedges, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 4 minutes.
2. Add minced garlic, thyme, and rosemary, cooking until fragrant, about 1 minute.
3. Add white beans, chopped kale, vegetable broth, and water. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the kale is tender.
5. Season with salt and pepper to taste.
6. Serve with a lemon wedge for a bright, tangy finish.

Tuscan White Bean and Kale Soup brings together hearty beans and vibrant kale, resulting in a deliciously rustic meal. This recipe provides a nutritious, low-cholesterol option that’s perfect for filling up while staying heart-healthy. The herbs add depth and flavor, while the lemon wedge gives a refreshing, citrusy boost, making this soup an energizing and satisfying choice.

Ginger and Sweet Potato Soup

This vibrant soup combines the natural sweetness of sweet potatoes with the warming kick of ginger, creating a flavorful yet light dish. Sweet potatoes are rich in fiber and antioxidants, while ginger offers anti-inflammatory properties, making this soup perfect for both heart health and digestive wellness. It’s a comforting, nutrient-dense option that’s perfect for cool days.

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 cup water
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add chopped sweet potatoes, vegetable broth, and water. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes, or until sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Ginger and Sweet Potato Soup offers a delightful balance of earthy and spicy flavors, with a smooth and creamy texture. It’s a low-cholesterol option loaded with fiber, vitamins, and anti-inflammatory benefits. This soup is as warming as it is nourishing, making it a perfect choice for those looking to boost their health while enjoying a comforting meal.

Tomato Basil Soup with Quinoa

This light yet filling tomato basil soup features quinoa for added protein and texture, transforming a classic into a wholesome, low-cholesterol dish. The fresh basil adds a lovely herbal note, while quinoa contributes a satisfying, nutty taste and provides essential amino acids. This soup is a nourishing, heart-healthy twist on a traditional favorite.

Ingredients:

• 1 can (28 oz) crushed tomatoes (no added salt)
• 1 cup cooked quinoa
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add crushed tomatoes and vegetable broth, stirring well to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes.
5. Stir in the cooked quinoa and chopped fresh basil, simmering for an additional 5 minutes.
6. Season with salt and pepper to taste and garnish with fresh basil leaves before serving.

Tomato Basil Soup with Quinoa is a wonderfully hearty, low-cholesterol option that’s as flavorful as it is nutritious. The quinoa adds a delightful texture and boosts the soup’s protein content, while the fresh basil enhances the classic tomato flavor. This soup is ideal for a quick, healthy meal that will keep you feeling satisfied and energized.

Zucchini and Spinach Detox Soup

This green detox soup is both refreshing and cleansing, featuring zucchini and spinach as primary ingredients. Zucchini and spinach are naturally low in calories and cholesterol and provide essential vitamins, minerals, and antioxidants. This light and healthy soup is perfect for anyone looking to boost their vegetable intake while keeping cholesterol levels in check.

Ingredients:

• 2 medium zucchinis, chopped
• 4 cups fresh spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• Salt and pepper, to taste
• Fresh lemon juice, to taste
• Fresh dill or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add chopped zucchini and vegetable broth, stirring well to combine. Bring to a boil.
4. Reduce heat and simmer for 10 minutes, or until zucchini is tender.
5. Add fresh spinach and cook until wilted, about 2 minutes.
6. Use an immersion blender to blend the soup until smooth.
7. Season with salt, pepper, and a squeeze of fresh lemon juice to taste. Garnish with fresh dill or parsley before serving.

Zucchini and Spinach Detox Soup is a refreshing, light, and nutrient-dense option, perfect for a heart-healthy diet. The addition of lemon juice adds a tangy brightness, complementing the earthy flavors of spinach and zucchini. This soup is as nourishing as it is satisfying, making it a great addition to any meal plan aimed at supporting cholesterol health and overall wellness.

Butternut Squash and Apple Soup

This sweet and savory soup brings together the creaminess of butternut squash with the subtle sweetness of apples, creating a comforting yet refreshing dish. Butternut squash is rich in fiber and antioxidants, while apples provide a natural sweetness and additional heart-healthy nutrients. This soup is ideal for those who want a flavorful, cholesterol-friendly option that’s both satisfying and nourishing.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• Fresh thyme or sage for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add cubed butternut squash, chopped apples, vegetable broth, and ground cinnamon. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes, or until the squash and apples are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Garnish with fresh thyme or sage before serving.

Butternut Squash and Apple Soup is a lovely, comforting dish that combines the best of both sweet and savory flavors. The apples add a touch of natural sweetness that complements the creamy squash, while the cinnamon adds warmth and depth. It’s a low-cholesterol option packed with vitamins and antioxidants, making it perfect for a heart-healthy meal.

Chickpea and Spinach Soup

This hearty and filling soup is a great plant-based option for those looking to lower their cholesterol levels. Chickpeas provide a high dose of fiber and protein, while spinach offers essential vitamins and minerals. The combination of these ingredients creates a delicious and nourishing soup that is both heart-healthy and satisfying.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh lemon juice, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic, ground cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.
3. Add chickpeas, vegetable broth, and spinach. Stir well to combine.
4. Bring the soup to a boil, then reduce heat and simmer for about 10-15 minutes to allow the flavors to meld.
5. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
6. Serve warm, garnished with additional lemon wedges if desired.

Chickpea and Spinach Soup is a rich, savory dish that is perfect for anyone looking for a low-cholesterol meal that’s still filling and flavorful. The chickpeas provide a great source of plant-based protein, while spinach adds a hearty green boost of vitamins and minerals. The spices enhance the overall taste, while the fresh lemon juice brightens the flavors, making it an uplifting and healthy soup.

Mushroom and Barley Soup

This earthy and satisfying soup features hearty mushrooms and nutrient-packed barley, creating a filling dish that is low in cholesterol. Barley is a whole grain that helps to lower cholesterol and stabilize blood sugar, while mushrooms provide a rich, savory flavor and are full of antioxidants. Together, they create a comforting soup that’s both nourishing and heart-healthy.

Ingredients:

• 2 cups sliced mushrooms (any variety, such as cremini or button)
• 1/2 cup pearl barley
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and sliced mushrooms, cooking until the mushrooms release their moisture and become tender, about 5-7 minutes.
3. Add pearl barley, vegetable broth, and dried thyme. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for about 30-40 minutes, or until the barley is tender and the soup has thickened.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

Mushroom and Barley Soup is a hearty, low-cholesterol meal that provides a comforting texture and rich, savory flavors. The barley adds a satisfying chew, while the mushrooms bring an earthy depth to the soup. This recipe is great for anyone seeking a filling, nutritious option that supports heart health, with a good balance of fiber, protein, and antioxidants.

Roasted Tomato and Red Pepper Soup

This smoky and rich roasted tomato and red pepper soup is a wonderful way to enjoy fresh vegetables while keeping your cholesterol in check. Roasting the tomatoes and red peppers brings out their natural sweetness, while a blend of garlic and herbs enhances the flavors, making it a perfect option for a satisfying yet heart-healthy meal.

Ingredients:

• 4 large ripe tomatoes, quartered
• 2 red bell peppers, seeded and quartered
• 1 medium onion, quartered
• 3 cloves garlic, unpeeled
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon balsamic vinegar
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, red bell peppers, onion, and garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat evenly.
2. Roast in the oven for 25-30 minutes, or until the vegetables are softened and slightly charred.
3. Remove from the oven and allow to cool slightly. Peel the garlic cloves and discard the skins.
4. Transfer the roasted vegetables to a blender or use an immersion blender to puree the mixture until smooth.
5. Pour the pureed mixture into a pot, add vegetable broth, oregano, and balsamic vinegar, and stir to combine.
6. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
7. Season with salt and pepper to taste, and garnish with fresh basil before serving.

Roasted Tomato and Red Pepper Soup is a rich, smoky delight that’s both satisfying and low in cholesterol. The roasting process brings out the natural sweetness of the vegetables, while the garlic and balsamic vinegar add depth and tang. This soup is perfect for anyone looking for a heart-healthy option with bold flavors.

Carrot and Ginger Soup

This bright and aromatic soup combines the earthy sweetness of carrots with the warmth of ginger, creating a vibrant and heart-healthy dish. Carrots are an excellent source of fiber and vitamins, while ginger is known for its anti-inflammatory properties. Together, they make a nourishing and delicious soup that is easy on the cholesterol levels.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground turmeric
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add chopped carrots, vegetable broth, and ground turmeric. Stir well to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro before serving.

Carrot and Ginger Soup is a simple yet flavorful option that’s full of health benefits. The sweetness of the carrots is balanced by the zing of ginger and turmeric, which also add anti-inflammatory benefits. This soup is an excellent choice for anyone looking to boost their heart health while enjoying a delicious, low-cholesterol dish.

Pea and Mint Soup

This refreshing soup is perfect for warmer months, combining sweet peas with the cool, fragrant taste of mint. Peas are a great source of fiber and protein, while mint provides a burst of freshness. This light soup is low in cholesterol and can be served warm or chilled, making it a versatile and heart-healthy option.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add the peas and vegetable broth, stirring to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes, or until the peas are tender.
5. Remove from heat and stir in fresh mint leaves. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve warm or chilled, garnished with a lemon wedge.

Pea and Mint Soup is a light and refreshing option that’s both healthy and flavorful. The combination of peas and mint creates a clean, bright taste, perfect for anyone looking for a cooling, low-cholesterol soup. It’s a great choice for spring or summer meals when you want something easy and nutritious, yet full of flavor.

Cauliflower and Leek Soup

This creamy cauliflower and leek soup is a simple yet flavorful option that’s low in cholesterol and full of nutrients. Cauliflower is a great source of fiber and antioxidants, while leeks add a mild, onion-like flavor. Together, they create a smooth, hearty soup that’s perfect for a light lunch or dinner.

Ingredients:

• 1 medium cauliflower, broken into florets
• 2 leeks, cleaned and sliced (white and light green parts only)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• Salt and pepper, to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add cauliflower florets and vegetable broth, stirring to combine.
4. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the cauliflower is tender.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste.
7. Garnish with fresh chives or parsley before serving.

Cauliflower and Leek Soup is a velvety and satisfying low-cholesterol option. The cauliflower provides a creamy texture when blended, while the leeks add depth and a delicate flavor. This soup is not only heart-healthy but also rich in vitamins and minerals, making it a great addition to any wellness-focused meal plan.

Cabbage and Tomato Soup

This cabbage and tomato soup is a vibrant, flavorful dish that’s packed with vegetables. Cabbage is low in calories and high in fiber, while tomatoes provide antioxidants like lycopene. This soup is perfect for anyone looking for a cholesterol-friendly, light meal that’s still satisfying and full of flavor.

Ingredients:

• 1 small head of cabbage, shredded
• 4 medium tomatoes, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add chopped tomatoes, shredded cabbage, vegetable broth, basil, and oregano. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for about 20 minutes, or until the cabbage is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional fresh herbs if desired.

Cabbage and Tomato Soup is a heart-healthy, low-cholesterol option that’s as nutritious as it is tasty. The cabbage adds a crunchy texture, while the tomatoes bring a rich, tangy flavor. It’s an easy-to-make soup that’s perfect for meal prep, as it stores well and can be enjoyed throughout the week.

Lentil and Spinach Soup

Lentil and spinach soup is a protein-packed, nutrient-dense dish that’s low in cholesterol but high in fiber and vitamins. Lentils are a great source of plant-based protein and iron, while spinach provides essential nutrients like folate and vitamin K. Together, these ingredients create a hearty, filling soup that’s perfect for a wholesome meal.

Ingredients:

• 1 cup dried lentils, rinsed
• 4 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh lemon juice, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic, ground cumin, and turmeric, cooking for another 1-2 minutes until fragrant.
3. Add lentils and vegetable broth, stirring to combine. Bring to a boil.
4. Reduce heat and simmer for about 25-30 minutes, or until the lentils are tender.
5. Stir in chopped spinach and cook until wilted, about 2-3 minutes.
6. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
7. Serve warm, with extra lemon wedges on the side.

Lentil and Spinach Soup is a nourishing, low-cholesterol option that provides a good source of protein and fiber. The cumin and turmeric add a warming, aromatic flavor, while the spinach gives the soup a fresh, vibrant green color and additional nutrients. This soup is perfect for anyone looking for a heart-healthy meal that’s also filling and satisfying.

Zucchini and Basil Soup

A light, fresh, and creamy soup made with zucchini and basil, this recipe is both low in cholesterol and high in flavor. Zucchini is low in calories and packed with water, making it a great base for a low-cholesterol soup. The addition of basil gives the soup a fragrant and slightly peppery kick, making it a refreshing choice.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1/2 cup fresh basil leaves
• Salt and pepper, to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add chopped zucchini and vegetable broth. Stir to combine.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the zucchini is tender.
5. Remove from heat and stir in fresh basil leaves.
6. Use an immersion blender to puree the soup until smooth.
7. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

Zucchini and Basil Soup is a light, heart-healthy option that’s perfect for warm days or when you’re craving something refreshing. The zucchini creates a creamy texture without adding too many calories, and the basil infuses the soup with a fresh, aromatic flavor. This soup is a great way to get a serving of vegetables while keeping cholesterol levels low.

Sweet Potato and Coconut Soup

This creamy and slightly sweet soup is made with fiber-rich sweet potatoes and coconut milk, providing a heart-healthy and satisfying option. Sweet potatoes are full of vitamins and antioxidants, and the coconut milk adds richness without the need for cream, making it an excellent choice for a cholesterol-friendly meal.

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) light coconut milk
• 3 cups low-sodium vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add chopped sweet potatoes, cinnamon, ginger, coconut milk, and vegetable broth. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Season with salt and pepper to taste before serving.

Sweet Potato and Coconut Soup offers a creamy and satisfying texture without the cholesterol-heavy cream, making it a perfect low-cholesterol option. The sweet potatoes provide a natural sweetness, and the coconut milk gives it a velvety smoothness. The spices, including cinnamon and ginger, add warmth and depth to the soup, making it perfect for any season.

Asparagus and Leek Soup

This light yet flavorful soup features tender asparagus and mild leeks, creating a sophisticated dish that’s both heart-healthy and delicious. Asparagus is rich in fiber, folate, and antioxidants, while leeks add a subtle sweetness that balances the earthiness of the asparagus.

Ingredients:

• 1 bunch asparagus, trimmed and chopped
• 2 leeks, cleaned and sliced (white and light green parts only)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh lemon juice, to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sliced leeks and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Add chopped asparagus, vegetable broth, and thyme. Stir to combine.
4. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the asparagus is tender.
5. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for more texture.
6. Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
7. Serve warm with a drizzle of olive oil or a sprinkle of fresh herbs.

Asparagus and Leek Soup is a flavorful and healthy option that is packed with nutrients to support heart health. Asparagus provides antioxidants and fiber, while leeks add a delicate sweetness. The combination of these ingredients creates a soup that’s rich in flavor but low in cholesterol, making it an excellent choice for anyone looking to maintain a heart-healthy diet.

Note: More recipes​ are coming soon!