30+ Healthy Low-Fat Soup Recipes to Keep You Warm and Healthy

When it comes to healthy eating, low-fat soups are a fantastic choice.

They’re not only nourishing and satisfying but also packed with vitamins, minerals, and fiber that support overall well-being.

Whether you’re looking to lose weight, maintain a healthy lifestyle, or simply enjoy a delicious and comforting meal, low-fat soups can be your go-to solution.

From vibrant vegetable concoctions to protein-packed options, these soups provide the flavors you love without the added fat.

In this blog, we’ll explore 30+ mouthwatering low-fat soup recipes that will warm you up without compromising your health goals.

These recipes are quick to prepare, budget-friendly, and perfect for any occasion. Let’s dive into the world of healthy, low-fat soups that will leave you feeling satisfied and nourished!

30+ Healthy Low-Fat Soup Recipes to Keep You Warm and Healthy

Low-fat soups are a perfect addition to your meal rotation, offering a guilt-free way to indulge in a hearty, flavorful dish.

Whether you’re looking for a light lunch, a warming dinner, or a way to add more vegetables and nutrients to your diet, these recipes have you covered.

With a wide variety of ingredients—from nutrient-packed greens to hearty legumes and bright, refreshing herbs—these soups can cater to all tastes and preferences.

Incorporating low-fat soups into your diet is an easy and delicious way to maintain a healthy lifestyle while still enjoying the comforting dishes you love.

Creamy Tomato Basil Soup (Low Fat)

This Creamy Tomato Basil Soup is a delicious and comforting dish perfect for chilly days. Unlike traditional creamy soups loaded with heavy cream, this low-fat version uses Greek yogurt for creaminess, offering a healthy twist without sacrificing flavor. Packed with the tanginess of tomatoes and the aromatic goodness of fresh basil, this soup is a winner for both your taste buds and your health.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups ripe tomatoes, chopped (or 1 can diced tomatoes, no salt added)
• 2 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 cup plain nonfat Greek yogurt
• 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 diced onion and cook until soft, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes, vegetable broth, dried oregano, and sugar (if using). Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender, puree, and return it to the pot.
5. Stir in the Greek yogurt and fresh basil. Cook for another 5 minutes on low heat, ensuring the yogurt doesn’t curdle.
6. Season with salt and pepper to taste. Serve warm with a garnish of fresh basil leaves.

This Creamy Tomato Basil Soup is proof that comfort food doesn’t need to be heavy to be satisfying. Its rich texture and vibrant flavors make it an ideal dish for those seeking a lighter meal. Enjoy it with a slice of whole-grain bread for a complete and guilt-free experience.

Low-Fat Broccoli Cheddar Soup

Who doesn’t love a good Broccoli Cheddar Soup? This Low-Fat Broccoli Cheddar Soup retains all the cheesy, creamy goodness you crave while significantly cutting down on fat. With nutrient-packed broccoli and a clever mix of low-fat cheese and milk, this soup is as wholesome as it is tasty.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 cups broccoli florets
• 3 cups low-sodium chicken or vegetable broth
• 1 cup low-fat milk
• 1/2 cup reduced-fat shredded cheddar cheese
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for another minute.
2. Add broccoli florets and broth. Bring to a boil, then reduce the heat and simmer for 10 minutes, until broccoli is tender.
3. Blend the soup with an immersion blender or in batches using a standard blender until smooth (or leave it slightly chunky if preferred).
4. Return the soup to the pot and stir in the milk. Gradually add the cornstarch slurry, stirring constantly, and cook until the soup thickens.
5. Reduce heat to low and stir in the shredded cheddar cheese until melted.
6. Season with salt and pepper to taste. Serve warm.

This Low-Fat Broccoli Cheddar Soup delivers all the creamy, cheesy satisfaction of the classic version but with a fraction of the guilt. Perfect as a starter or light meal, this soup will have everyone asking for seconds without breaking your health goals.

Spicy Lentil and Carrot Soup

This Spicy Lentil and Carrot Soup combines the earthy flavors of lentils with the sweetness of carrots and a kick of warming spices. High in protein, fiber, and low in fat, this hearty soup is perfect for meal prep or a quick, nourishing lunch. It’s simple, affordable, and packed with nutrients to fuel your day.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili flakes (adjust to taste)
• 1 cup red lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 cup water
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion until soft, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in the carrots, cumin, coriander, and red chili flakes. Cook for 2 minutes to release the spices’ aroma.
3. Add the lentils, broth, and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky for added texture.
5. Stir in the lemon juice and season with salt and pepper. Serve hot, garnished with a sprinkle of red chili flakes or fresh parsley if desired.

This Spicy Lentil and Carrot Soup is the ultimate comfort food for spice lovers seeking a low-fat option. Its bold flavors and velvety texture make it a standout dish that’s as healthy as it is delicious. Pair it with a side of whole-grain crackers for a meal that satisfies on every level.

Lemon Chicken Orzo Soup (Low Fat)

This Lemon Chicken Orzo Soup is a light and refreshing take on traditional chicken soup. Made with lean chicken, vibrant vegetables, and a hint of tangy lemon, it’s a low-fat meal that feels both hearty and wholesome. The addition of orzo pasta makes it satisfying enough to be a standalone dish while keeping the fat content minimal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 6 cups low-sodium chicken broth
• 1/2 cup whole wheat orzo pasta
• 1 cup cooked chicken breast, shredded
• Juice and zest of 1 lemon
• 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 onion, carrots, and celery, and sauté until softened, about 5 minutes. Add garlic and cook for another minute.
2. Pour in the chicken broth and bring it to a boil. Add the orzo and dried thyme. Reduce the heat and simmer for 8–10 minutes, or until the orzo is tender.
3. Stir in the shredded chicken, lemon juice, and zest. Cook for another 5 minutes to heat the chicken through.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This Lemon Chicken Orzo Soup offers a zesty twist on a classic favorite. Its clean and refreshing flavors, combined with the protein-packed chicken and whole wheat orzo, make it a healthy and satisfying choice for any day of the week.

Low-Fat Sweet Potato and Coconut Curry Soup

Indulge in the creamy and aromatic flavors of this Low-Fat Sweet Potato and Coconut Curry Soup without the guilt. Using light coconut milk and nutrient-rich sweet potatoes, this soup delivers a satisfying depth of flavor with warm curry spices. It’s vegan-friendly and perfect for a cozy night in.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 medium sweet potatoes, peeled and cubed
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups low-sodium vegetable broth
• 1 cup light coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 5 minutes.
2. Stir in the sweet potatoes, curry powder, turmeric, and cumin. Cook for 2 minutes to coat the potatoes with the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and lime juice, and heat gently for another 5 minutes.
5. Season with salt and pepper. Serve hot, garnished with fresh cilantro.

This Low-Fat Sweet Potato and Coconut Curry Soup is a delightful combination of creamy and spicy flavors. It’s an easy way to enjoy a rich, aromatic dish that’s both nutritious and comforting.

Hearty Vegetable and Barley Soup (Low Fat)

Loaded with a variety of vegetables and fiber-rich barley, this Hearty Vegetable and Barley Soup is a filling, low-fat option that’s perfect for lunch or dinner. Its rich flavors and satisfying texture come from a slow simmer, allowing the vegetables and barley to meld beautifully together.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 cup diced tomatoes (fresh or canned, no salt added)
• 1/2 cup pearl barley
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for another minute.
2. Stir in the zucchini, diced tomatoes, barley, and spices. Pour in the vegetable broth and bring to a boil.
3. Reduce heat to low and simmer for 30–40 minutes, or until the barley is tender. Stir occasionally to prevent sticking.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

This Hearty Vegetable and Barley Soup is the epitome of comfort and nutrition. Its robust flavor and filling texture make it an ideal meal for busy weekdays, leaving you satisfied without the added calories. Pair it with a side salad for a complete and wholesome meal.

Spicy Black Bean Soup (Low Fat)

This Spicy Black Bean Soup is a flavorful, low-fat option packed with protein and fiber from the black beans. With a kick of heat from jalapeños and a zesty lime finish, this soup is satisfying, nutritious, and easy to make. It’s perfect for a quick weeknight dinner or for meal prepping.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-2 jalapeño peppers, seeded and diced (adjust to taste)
• 2 cans (15 oz each) black beans, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeños, and sauté until the onion is translucent, about 5 minutes.
2. Stir in the black beans, vegetable broth, cumin, chili powder, and smoked paprika. Bring the soup to a boil, then reduce the heat and simmer for 15–20 minutes.
3. Use an immersion blender to partially puree the soup for a creamy texture, or leave it chunky if preferred.
4. Stir in lime juice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

This Spicy Black Bean Soup delivers bold, zesty flavors in a low-fat, high-protein package. With its smoky heat and satisfying texture, it’s the perfect meal for a healthy, filling lunch or dinner. Enjoy it with a slice of whole-grain bread for extra fiber and heartiness.

Butternut Squash and Apple Soup (Low Fat)

This Butternut Squash and Apple Soup combines the sweetness of roasted squash with the tartness of apples for a deliciously balanced, low-fat soup. The addition of cinnamon and nutmeg gives it a warm, comforting flavor perfect for fall or winter. It’s a smooth, velvety soup that’s light yet hearty.

Ingredients

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

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1/2 tablespoon of olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and caramelized.
2. While the squash is roasting, heat the remaining olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes.
3. Add the apples, cinnamon, and nutmeg to the pot. Cook for another 5 minutes to allow the apples to soften.
4. Once the squash is roasted, add it to the pot along with the vegetable broth. Bring the soup to a boil, then reduce heat and simmer for 10–15 minutes.
5. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This Butternut Squash and Apple Soup is a deliciously creamy, low-fat option that combines the natural sweetness of squash and apples. It’s perfect for fall or winter meals, offering a healthy balance of flavor and nutrition in each spoonful.

Zucchini and Mint Soup (Low Fat)

This Zucchini and Mint Soup is a light, refreshing, and low-fat dish that’s perfect for warmer months or when you’re craving something fresh. The combination of zucchini and mint creates a unique, bright flavor profile that’s perfect for serving as a starter or light main course.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 medium zucchinis, sliced
• 4 cups low-sodium vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Greek yogurt (optional, for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the zucchini slices and cook for 5–7 minutes until they begin to soften.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10–15 minutes, until the zucchini is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the fresh mint and lemon juice. Season with salt and pepper to taste.
6. Serve hot, optionally garnished with a spoonful of Greek yogurt for added creaminess.

This Zucchini and Mint Soup is a light and vibrant dish that offers a fresh twist on traditional soups. The mint adds an unexpected burst of flavor, while the zucchini keeps it refreshing and low-fat. It’s the perfect choice for a healthy, satisfying meal.

Tomato and Basil Soup (Low Fat)

This Tomato and Basil Soup is a classic, light, and flavorful dish that’s perfect for any season. It’s low in fat but packed with the rich, comforting taste of ripe tomatoes and fresh basil. The addition of garlic and a touch of olive oil enhances the flavors, making this soup a satisfying meal on its own or served alongside a sandwich.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 6 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes, no salt added)
• 2 cups low-sodium vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the chopped tomatoes (or canned tomatoes), vegetable broth, oregano, and basil. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
3. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend partially.
4. Stir in the balsamic vinegar and season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil leaves.

This Tomato and Basil Soup is a timeless favorite that’s both refreshing and comforting. With the natural sweetness of tomatoes and the aromatic freshness of basil, it’s the perfect healthy, low-fat dish to enjoy on any occasion. It’s light yet fulfilling, making it ideal for those seeking a nutritious and satisfying meal.

Carrot and Ginger Soup (Low Fat)

The Carrot and Ginger Soup is a wonderfully aromatic and smooth low-fat dish. The natural sweetness of carrots paired with the zingy heat of ginger creates a perfect harmony of flavors. This soup is rich in vitamins and low in calories, making it a great addition to any healthy meal plan.

Ingredients

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

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the ginger and cook for an additional minute until fragrant.
3. Add the carrots, vegetable broth, and cumin. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a thicker soup, leave a few chunks of carrots.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

This Carrot and Ginger Soup offers a perfect balance of sweet and spicy flavors, with the added benefit of being low-fat and high in nutrients. It’s warming, soothing, and makes an excellent healthy lunch or dinner. Plus, it’s easy to prepare and a great way to sneak in some extra veggies.

Lentil and Spinach Soup (Low Fat)

Packed with protein and fiber, this Lentil and Spinach Soup is a hearty, low-fat meal that’s both filling and nutritious. The earthy lentils and vibrant spinach come together in a flavorful broth, making this soup a satisfying dish for lunch or dinner. It’s a great choice for vegetarians and anyone looking to reduce their fat intake while still enjoying a comforting soup.

Ingredients

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

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrots, and sauté until softened, about 5 minutes.
2. Stir in the lentils, vegetable broth, cumin, and turmeric. Bring the soup to a boil, then reduce heat and simmer for 30–35 minutes, or until the lentils are tender.
3. Add the spinach and cook for another 5 minutes, until wilted.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a squeeze of fresh lemon juice for extra brightness.

This Lentil and Spinach Soup is the epitome of a healthy, low-fat meal that doesn’t compromise on taste. With a perfect balance of protein-packed lentils and nutritious spinach, it’s an excellent choice for anyone seeking a filling, yet light, dish. The added spices provide warmth and flavor, making this soup a standout in any healthy eating plan.

Sweet Potato and Coconut Soup (Low Fat)

The Sweet Potato and Coconut Soup is a creamy yet low-fat soup that’s both comforting and nourishing. The natural sweetness of sweet potatoes is balanced by the richness of coconut milk, while fresh ginger adds a subtle warmth. It’s a delicious and satisfying dish that’s perfect for chilly evenings and easy to prepare.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and grated
• 2 large sweet potatoes, peeled and chopped
• 1 can (14 oz) light coconut milk
• 3 cups low-sodium vegetable broth
• 1 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 the onion, garlic, and ginger, and sauté until the onion is soft and fragrant, about 5 minutes.
2. Add the sweet potatoes, coconut milk, vegetable broth, and turmeric. Stir to combine and bring to a boil.
3. Reduce the heat and simmer for 20–25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Coconut Soup combines rich flavors in a low-fat, nourishing soup that’s easy to make and perfect for any time of year. It’s a great way to enjoy the natural sweetness of sweet potatoes while keeping your meal light and healthy. The creamy texture and gentle spices make it a favorite for cozy meals.

Spinach and Mushroom Soup (Low Fat)

This Spinach and Mushroom Soup is a hearty, low-fat soup full of earthy mushrooms and fresh spinach, making it a great choice for vegetarians and those looking to eat lighter. The savory broth is rich in flavor, while the spinach adds a burst of vitamins. It’s a comforting and nutritious dish perfect for lunch or dinner.

Ingredients

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

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the mushrooms and garlic and cook until the mushrooms release their moisture and become tender, about 8 minutes.
3. Pour in the vegetable broth, dried thyme, and ground nutmeg. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the spinach and cook for another 5 minutes, until wilted.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Spinach and Mushroom Soup is a flavorful, low-fat option that’s both satisfying and healthy. Packed with earthy mushrooms and nutrient-rich spinach, it’s a great meal for those looking for a lighter but still hearty dish. The rich broth and comforting texture make this soup a go-to option for a warm, wholesome meal.

Pea and Mint Soup (Low Fat)

The Pea and Mint Soup is a refreshing and light dish, perfect for spring or summer. The sweetness of the peas is beautifully complemented by the cool, aromatic mint. This low-fat soup is not only low in calories but also rich in fiber, making it a filling and nutritious option for any meal.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups frozen peas
• 4 cups low-sodium vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh mint for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the peas and vegetable broth, and bring the soup to a boil. Reduce heat and simmer for 10–12 minutes, until the peas are tender.
3. Use an immersion blender to blend the soup until smooth.
4. Stir in the chopped mint and lemon juice.
5. Season with salt and pepper to taste.
6. Serve hot or chilled, garnished with fresh mint.

This Pea and Mint Soup is a light and vibrant dish that’s bursting with flavor. The combination of sweet peas and refreshing mint makes it a unique and satisfying soup, whether served hot or cold. It’s a fantastic option for those looking for a healthy, low-fat meal that’s also packed with fresh, vibrant flavors.

Note: More recipes are coming soon!