30+ Delicious Sunday Low Sodium Soup Recipes for a Healthy Meal

Sundays are the perfect opportunity to indulge in comforting, home-cooked meals that bring warmth to both body and soul. However, when you’re trying to cut back on sodium, it can be tricky to find recipes that don’t sacrifice flavor.

Low sodium soups are an excellent solution, offering all the deliciousness of traditional soups without the health concerns of excessive salt.

Whether you’re craving something hearty and filling or light and refreshing, there are plenty of ways to enjoy a savory bowl of soup without worrying about sodium levels.

In this article, we’ve rounded up 30+ delicious and healthy low-sodium soup recipes that are perfect for your Sunday meal prep.

From classic favorites like tomato basil and chicken noodle to creative blends like carrot ginger and leek and potato, these recipes are not only heart-healthy but also packed with flavor.

Say goodbye to bland soups and hello to new, exciting dishes that will leave you satisfied all day long.

30+ Delicious Sunday Low Sodium Soup Recipes for a Healthy Meal

Low sodium soups are a fantastic way to enjoy the flavors you love while maintaining a healthier diet. With these 30+ Sunday low sodium soup recipes, you have a variety of options to suit any mood or dietary need.

Whether you’re looking for a comforting classic or something a bit more adventurous, there’s a recipe on this list that will satisfy your taste buds and nourish your body.

These soups are simple to make, full of fresh ingredients, and low in sodium without compromising on flavor.

So next time you’re planning a Sunday meal, try one of these delicious soups, and enjoy a wholesome, heart-healthy dish that you can feel good about serving to your family and friends.

Hearty Low Sodium Lentil Soup

This Hearty Low Sodium Lentil Soup is a comforting and nutritious option for a Sunday meal. Packed with protein and fiber from lentils, this soup offers a filling and heart-healthy alternative to traditional high-sodium options. The blend of fresh vegetables, garlic, and herbs creates a flavorful base that is gentle on the heart without compromising taste.

Ingredients:

• 1 cup dried green lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1 bay leaf
• 6 cups low-sodium vegetable broth
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables begin to soften.
2. Add garlic, cumin, coriander, thyme, and bay leaf to the pot. Cook for 1-2 minutes until fragrant.
3. Stir in the lentils and vegetable broth. Bring the soup to a boil.
4. Reduce the heat and let it simmer for 30-40 minutes, or until the lentils are tender and the vegetables are cooked through.
5. Remove the bay leaf. Season with black pepper and fresh lemon juice.
6. Garnish with chopped parsley before serving.

This Low Sodium Lentil Soup is not only a perfect Sunday dinner option but also an excellent choice for meal prep throughout the week. The rich flavors and hearty texture make it incredibly satisfying while remaining low in sodium. By avoiding salty broths and using fresh herbs, this soup delivers all the taste without sacrificing your health goals. Whether served with a slice of whole-grain bread or on its own, it’s a wholesome and delicious option for any low-sodium diet.

Light and Creamy Tomato Basil Soup

Indulge in the velvety richness of this Light and Creamy Tomato Basil Soup, crafted with fresh tomatoes and basil for a burst of flavor. Using low-sodium ingredients and a clever use of olive oil and coconut milk, this soup is a lighter version of a classic favorite. It’s perfect for Sunday comfort food without the guilt.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 large ripe tomatoes, chopped
• 1 cup low-sodium vegetable broth
• 1/2 cup light coconut milk
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt substitute to taste
• Fresh basil leaves, chopped (for garnish)
• Freshly ground black pepper

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Stir in chopped tomatoes and cook for an additional 5-7 minutes until the tomatoes begin to break down.
3. Add the vegetable broth, coconut milk, dried basil, and sugar (if using). Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
4. Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
5. Taste and adjust seasoning with salt substitute and pepper.
6. Serve hot, garnished with freshly chopped basil and a crack of black pepper.

This Light and Creamy Tomato Basil Soup is a delicious twist on a classic, made without the typical high-sodium ingredients. By using low-sodium broth and substituting heavy cream with coconut milk, this soup remains indulgent without being overly rich. Its vibrant tomato flavor is enhanced by the fresh basil, making it an ideal meal for a Sunday afternoon. Serve with a simple salad or a piece of crusty bread for a complete and heart-healthy meal.

Savory Low Sodium Chicken and Vegetable Soup

This Savory Low Sodium Chicken and Vegetable Soup combines lean chicken, fresh vegetables, and a rich broth for a satisfying and low-sodium meal. Perfect for a cozy Sunday dinner, it’s light yet filling, providing essential nutrients and protein without overwhelming your taste buds with excess salt.

Ingredients:

• 2 tablespoons olive oil
• 1 pound skinless chicken breast, diced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 6 cups low-sodium chicken broth
• 1 cup green beans, chopped
• 1 cup corn kernels (fresh or frozen)
• 1/2 teaspoon black pepper
• Salt substitute to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breast and cook until browned, about 6-8 minutes.
2. Add onion, carrots, and celery to the pot. Sauté for about 5 minutes until the vegetables begin to soften.
3. Stir in garlic, rosemary, and thyme, cooking for an additional 1-2 minutes.
4. Pour in the low-sodium chicken broth and bring to a boil.
5. Reduce the heat and let the soup simmer for 20 minutes. Add the green beans and corn, continuing to cook for another 10 minutes until the vegetables are tender.
6. Season with black pepper and salt substitute to taste.
7. Garnish with fresh parsley before serving.

This Savory Low Sodium Chicken and Vegetable Soup is a deliciously filling and nutritious option for any Sunday meal. Packed with lean protein from chicken and a variety of colorful vegetables, it’s a balanced, low-sodium dish that doesn’t compromise on flavor. The addition of fresh herbs and a hearty broth makes it the perfect meal for a cozy, relaxing afternoon. It’s an ideal recipe for anyone looking to enjoy a wholesome, light meal without the extra sodium load.

Low Sodium Sweet Potato and Black Bean Soup

This Low Sodium Sweet Potato and Black Bean Soup is a vibrant, nutrient-packed option for a Sunday meal. The creamy texture of sweet potatoes combined with the hearty black beans makes for a filling dish that’s both heart-healthy and full of flavor. The warm spices and fresh ingredients make this soup an ideal choice for a comforting yet low-sodium lunch or dinner.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 cup low-sodium vegetable broth
• 1 can (15 oz) low-sodium black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Stir in the diced sweet potatoes, cooking for another 3-4 minutes.
3. Add the vegetable broth, black beans, cumin, coriander, paprika, black pepper, and cayenne (if using). Bring the soup to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
6. Stir in the lime juice and adjust seasoning if needed.
7. Serve hot, garnished with chopped cilantro.

This Low Sodium Sweet Potato and Black Bean Soup is a warm, satisfying, and heart-healthy option for any Sunday meal. The natural sweetness of the potatoes and the earthiness of the black beans are complemented by the smoky and aromatic spices. With a base of low-sodium vegetable broth and no added salt, this soup is the perfect balance of flavors and textures. Whether served with a side salad or as a standalone meal, it’s a nourishing, low-sodium choice that doesn’t skimp on taste.

Low Sodium Butternut Squash Soup

This Low Sodium Butternut Squash Soup is a smooth and velvety dish that brings out the natural sweetness of the squash while remaining low in sodium. Perfect for a Sunday afternoon, this soup is rich in vitamins and antioxidants, offering a comforting and healthy alternative to traditional high-sodium soups.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 medium butternut squash, peeled and diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk (or any preferred milk)
• Salt substitute to taste
• Freshly ground black pepper
• Fresh thyme leaves (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the diced butternut squash and garlic, cooking for another 5 minutes.
3. Sprinkle in the cinnamon and nutmeg, stirring to coat the squash.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 25-30 minutes until the squash is soft and fully cooked.
5. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender.
6. Stir in the almond milk, then season with salt substitute and black pepper to taste.
7. Serve hot, garnished with fresh thyme leaves.

This Low Sodium Butternut Squash Soup is an elegant yet simple dish that provides a rich, creamy texture without relying on added salt. The sweet flavor of the squash, combined with the warm spices of cinnamon and nutmeg, creates a comforting and nourishing meal. It’s perfect for anyone on a low-sodium diet who still wants to enjoy a decadent, flavorful soup. Ideal for a cozy Sunday, this soup can be served with whole-grain bread or a side of fresh greens for a complete and heart-healthy meal.

Zesty Low Sodium Chicken Tortilla Soup

This Zesty Low Sodium Chicken Tortilla Soup offers a bold and flavorful option that’s light on sodium but big on taste. Featuring tender chicken, fresh tomatoes, and a touch of lime, this soup provides a zesty kick without the need for added salt. The crispy tortilla strips add texture and make it a fun, satisfying meal for a Sunday.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups low-sodium chicken broth
• 1 cup water
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup lime juice
• 1/2 cup fresh cilantro, chopped
• 1/2 cup tortilla chips, crumbled (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken breast and cook for 6-8 minutes on each side until fully cooked. Remove from the pot, shred the chicken, and set aside.
2. In the same pot, add chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the chopped tomatoes, cumin, chili powder, and black pepper, cooking for another 2 minutes.
4. Add the low-sodium chicken broth and water, bringing the soup to a boil.
5. Reduce heat and let it simmer for 15-20 minutes. Add the shredded chicken back into the pot, along with the cayenne pepper (if using), lime juice, and cilantro.
6. Taste and adjust seasoning as needed with a salt substitute.
7. Serve the soup hot, garnished with crumbled tortilla chips.

This Zesty Low Sodium Chicken Tortilla Soup is a satisfying and flavorful meal that’s perfect for a cozy Sunday gathering. The combination of zesty lime, tender chicken, and spices creates a soup that’s exciting without being overpowering. The crispy tortilla chips add a fun, crunchy element, making this soup a crowd-pleaser for both adults and kids. With its low-sodium ingredients and bold flavors, it’s a healthy and vibrant option that will keep you feeling satisfied without the extra sodium.

Low Sodium Lentil and Spinach Soup

This Low Sodium Lentil and Spinach Soup is a hearty, fiber-rich meal that’s perfect for a nourishing Sunday lunch. The earthy lentils, combined with vibrant spinach and a blend of spices, create a satisfying and healthy dish. With its low sodium content and nutrient-packed ingredients, this soup offers comfort and wellness in every spoonful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups low-sodium vegetable broth
• 1 can (15 oz) diced tomatoes, no-salt-added
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 4 cups fresh spinach, chopped
• Salt substitute to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the lentils, cooking for another 2 minutes to lightly toast them.
3. Add the vegetable broth, diced tomatoes, turmeric, cumin, black pepper, and smoked paprika. Bring the soup to a boil.
4. Reduce heat and simmer for 30-35 minutes, or until the lentils are tender.
5. Stir in the chopped spinach and cook for another 5 minutes until wilted.
6. Taste the soup and adjust seasoning with salt substitute if needed.
7. Serve hot, garnished with fresh parsley.

This Low Sodium Lentil and Spinach Soup is a nutritious and filling dish that’s both satisfying and gentle on your sodium intake. The lentils provide a great source of protein and fiber, while the spinach adds a burst of vitamins and minerals. The warm spices bring out the depth of flavor, making this soup a hearty option for a cozy Sunday. Whether enjoyed as a light meal or paired with whole-grain bread, it’s an ideal choice for anyone seeking a wholesome, low-sodium soup.

Low Sodium Tomato Basil Soup

This Low Sodium Tomato Basil Soup is a classic comfort food, made healthier by cutting back on salt without sacrificing flavor. With the sweetness of ripe tomatoes and the fragrant aroma of fresh basil, this soup is simple to prepare yet delivers a satisfying taste. Perfect for a lazy Sunday, this soup is ideal on its own or paired with a grilled cheese sandwich.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups fresh tomatoes, chopped (or 2 cans low-sodium diced tomatoes)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened almond milk (or any preferred milk)
• 1/4 cup fresh basil leaves, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened and fragrant.
2. Stir in the chopped tomatoes, dried oregano, dried basil, and black pepper. Cook for 5-7 minutes, allowing the tomatoes to break down slightly.
3. Add the vegetable broth and bring the mixture to a boil.
4. Reduce the heat and simmer for 20 minutes to allow the flavors to meld together.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender.
6. Stir in the almond milk and adjust the seasoning with a salt substitute if necessary.
7. Serve hot, garnished with fresh basil leaves.

This Low Sodium Tomato Basil Soup is a deliciously comforting dish that’s low in sodium but high in flavor. The natural sweetness of the tomatoes, paired with the aromatic basil, creates a rich and satisfying taste. With a smooth, creamy texture and the added depth from the herbs, this soup is perfect for any Sunday meal. It’s a great choice for a quick, healthy, and heartwarming dish, and it pairs wonderfully with a slice of whole-grain bread or a low-sodium grilled cheese sandwich.

Low Sodium Carrot and Ginger Soup

This Low Sodium Carrot and Ginger Soup is a vibrant and flavorful dish that combines the sweetness of carrots with the warmth of fresh ginger. The smooth texture and natural sweetness make it a perfect option for a light, healthy Sunday meal. Rich in vitamins and antioxidants, this soup is both nourishing and low in sodium, making it a great addition to a heart-healthy diet.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 6 large carrots, peeled and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/2 cup unsweetened coconut milk (optional, for creaminess)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the chopped carrots, vegetable broth, turmeric, black pepper, and cinnamon. Bring to a boil.
4. Reduce the heat and simmer for 25-30 minutes until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Stir in the coconut milk for a creamier texture, if desired, and adjust seasoning as needed with a salt substitute.
7. Serve hot, garnished with fresh cilantro.

This Low Sodium Carrot and Ginger Soup is a flavorful and vibrant dish that offers a unique twist with the addition of fresh ginger. The natural sweetness of the carrots is balanced by the warmth of the ginger and spices, creating a nourishing and comforting meal. Ideal for a Sunday lunch or dinner, this soup is low in sodium but rich in flavor and nutrients. With the optional addition of coconut milk, it becomes creamy and satisfying. Enjoy it as a wholesome starter or a stand-alone meal for a light yet filling option.

Low Sodium Sweet Potato and Coconut Soup

This Low Sodium Sweet Potato and Coconut Soup is a creamy, naturally sweet dish perfect for a Sunday lunch. The velvety texture of the sweet potatoes is complemented by the richness of coconut milk, creating a hearty and satisfying bowl. With a mild kick of curry and ginger, this soup offers a flavor-packed experience while keeping sodium levels low. Ideal for those who enjoy comforting yet healthy meals, this soup is both nutritious and delicious.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 medium sweet potatoes, peeled and chopped
• 1 teaspoon ground curry powder
• 1/2 teaspoon ground turmeric
• 4 cups low-sodium vegetable broth
• 1 can (14 oz) unsweetened coconut milk
• 1/4 teaspoon black pepper
• Salt substitute to taste
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the grated ginger, curry powder, and turmeric, cooking for another 1-2 minutes until fragrant.
3. Add the chopped sweet potatoes, vegetable broth, and black pepper. Bring to a boil.
4. Lower the heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
5. Blend the soup until smooth using an immersion blender or by transferring it in batches to a blender.
6. Stir in the coconut milk and adjust seasoning with a salt substitute if necessary.
7. Serve hot, garnished with fresh cilantro.

This Low Sodium Sweet Potato and Coconut Soup is a delightful fusion of sweet and savory flavors. The natural sweetness of the sweet potatoes pairs beautifully with the creamy coconut milk, while the curry and ginger provide a warm, aromatic undertone. The soup’s smooth, velvety texture makes it incredibly satisfying without the need for added salt. It’s a perfect dish for anyone looking to enjoy a nutrient-dense, low-sodium meal on a relaxing Sunday.

Low Sodium Zucchini and Basil Soup

This Low Sodium Zucchini and Basil Soup is a light, refreshing option that’s perfect for a warm Sunday. The fresh zucchini and aromatic basil create a simple, yet flavorful base, while the addition of garlic and onions enhances the overall taste. Low in sodium and high in antioxidants, this soup is an excellent choice for those looking for a healthy, refreshing dish to enjoy any time of the year.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried basil (or 1 tablespoon fresh basil)
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened almond milk (or any milk alternative)
• Fresh basil leaves (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
2. Stir in the chopped zucchini, cooking for another 3-4 minutes.
3. Add the vegetable broth, dried basil, and black pepper. Bring the mixture to a boil.
4. Lower the heat and simmer for 15-20 minutes until the zucchini is tender.
5. Blend the soup until smooth using an immersion blender, or transfer in batches to a blender.
6. Stir in the almond milk and adjust seasoning with salt substitute if necessary.
7. Serve hot, garnished with fresh basil leaves.

This Low Sodium Zucchini and Basil Soup is the epitome of light and healthy. The zucchini’s mild flavor blends wonderfully with the aromatic basil, creating a smooth and satisfying soup without the need for high sodium content. It’s an excellent choice for those looking for a low-calorie, nutrient-rich option that still delivers on taste. This soup is ideal for a Sunday lunch, offering a refreshing start to any meal or as a light main dish.

Low Sodium Butternut Squash Soup

This Low Sodium Butternut Squash Soup is a creamy, velvety dish with a naturally sweet flavor that makes it an ideal comforting meal for a Sunday afternoon. The butternut squash is the star ingredient, offering a rich, smooth texture that is perfectly balanced by the warmth of cinnamon and nutmeg. Low in sodium but high in flavor, this soup is perfect for those who are looking to enjoy a cozy, health-conscious meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/2 cup unsweetened coconut milk (optional for creaminess)
• Fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the chopped butternut squash, cinnamon, nutmeg, and black pepper, cooking for 3-4 minutes.
3. Add the vegetable broth and bring the soup to a boil.
4. Reduce the heat and simmer for 25-30 minutes, or until the squash is tender.
5. Blend the soup until smooth using an immersion blender or transfer it in batches to a blender.
6. Stir in the coconut milk for extra creaminess, if desired.
7. Serve hot, garnished with fresh parsley.

This Low Sodium Butternut Squash Soup is the perfect balance of sweet and savory, with a rich and velvety texture that’s comforting without the extra salt. The cinnamon and nutmeg give it a warm, fragrant depth of flavor, making it a perfect choice for chilly days or as a nourishing Sunday dish. This soup is full of vitamins and antioxidants from the butternut squash, offering a healthy, low-sodium option that doesn’t compromise on taste. It’s a great dish to enjoy on its own or paired with a slice of whole-grain bread.

Low Sodium Tomato Basil Soup

This Low Sodium Tomato Basil Soup is a classic favorite with a healthier twist. Fresh tomatoes, combined with the aromatic flavor of basil and a subtle hint of garlic, create a flavorful and satisfying dish without the need for excessive sodium. This comforting soup is both light and rich, making it a great option for any Sunday. Perfect on its own or paired with a slice of whole-grain bread, this soup is a perfect blend of simplicity and taste.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 medium tomatoes, chopped
• 2 cups low-sodium vegetable broth
• 1 teaspoon dried basil (or 1 tablespoon fresh basil)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 tablespoon balsamic vinegar (optional for depth of flavor)
• Fresh basil leaves (for garnish)

Instructions:

1. Heat the 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 tomatoes to the pot and cook for another 5-7 minutes until they begin to break down.
3. Stir in the vegetable broth, dried basil, black pepper, and oregano. Bring to a boil.
4. Lower the heat and simmer for 15-20 minutes, allowing the flavors to meld together.
5. Use an immersion blender to blend the soup until smooth or transfer the mixture in batches to a blender.
6. Stir in the balsamic vinegar, adjusting seasoning with a salt substitute if needed.
7. Serve hot, garnished with fresh basil leaves.

This Low Sodium Tomato Basil Soup is both a comforting and nutritious dish. The combination of ripe, juicy tomatoes with the aromatic basil creates a classic flavor profile that will warm you up on a chilly Sunday. The addition of balsamic vinegar adds a subtle layer of depth to the soup, elevating the simple ingredients. The low-sodium nature of the soup ensures that you can enjoy a wholesome and heartwarming meal without worrying about excessive salt intake. Ideal for those looking for a healthy twist on a traditional favorite.

Low Sodium Carrot Ginger Soup

This Low Sodium Carrot Ginger Soup is a vibrant, soothing dish that combines the natural sweetness of carrots with the warm, slightly spicy kick of ginger. The bright orange color and aromatic flavors make this soup both visually appealing and delicious. It’s an excellent option for a low-sodium, nutrient-packed meal that will leave you feeling satisfied and nourished. Ideal for a Sunday, this soup is light yet filling and can be enjoyed by everyone, including those following a low-sodium diet.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 large carrots, peeled and chopped
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups low-sodium vegetable broth
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cinnamon (optional)
• 1/2 cup unsweetened coconut milk (optional for creaminess)
• Fresh cilantro (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the grated ginger, cooking for an additional minute until fragrant.
3. Add the chopped carrots, vegetable broth, black pepper, and cinnamon (if using). Bring to a boil.
4. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
5. Use an immersion blender or transfer the soup in batches to a blender, blending until smooth.
6. Stir in the coconut milk, adjusting the seasoning as needed.
7. Serve hot, garnished with fresh cilantro.

This Low Sodium Carrot Ginger Soup is a perfect way to enjoy the natural sweetness of carrots combined with the invigorating heat of ginger. It’s a flavorful and nutrient-rich soup that’s low in sodium but high in health benefits. The addition of coconut milk adds a creamy richness, making it feel indulgent without being heavy. This soup is light yet filling, and its vibrant color makes it an appealing addition to any Sunday meal. With its simple ingredients, it’s both easy to prepare and delightful to eat.

Low Sodium Leek and Potato Soup

This Low Sodium Leek and Potato Soup is a classic comfort food with a healthy twist. The creamy texture of potatoes combined with the mild, sweet flavor of leeks creates a comforting and satisfying bowl of soup. This low-sodium version keeps the flavor intact while avoiding the excess salt typically found in traditional recipes. Perfect for a Sunday, this soup is hearty yet light, making it ideal for anyone looking for a wholesome, nourishing dish.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and chopped
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground thyme
• 1/2 cup unsweetened almond milk (or any milk alternative)
• Fresh parsley (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic, sautéing for 5-7 minutes until softened.
2. Add the chopped potatoes and vegetable broth, bringing the soup to a boil.
3. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Use an immersion blender or transfer the soup in batches to a blender, blending until smooth.
5. Stir in the almond milk for extra creaminess and adjust seasoning with black pepper and thyme.
6. Serve hot, garnished with fresh parsley.

This Low Sodium Leek and Potato Soup is a delicious and satisfying dish that brings comfort without the added sodium. The creamy potatoes and mild, sweet leeks work together to create a velvety soup that is both heartwarming and nutritious. The low-sodium broth ensures that you can enjoy a wholesome meal without sacrificing flavor. This soup is ideal for a Sunday meal when you want something cozy yet light, and it’s a great way to incorporate more vegetables into your diet in a delicious and easy-to-make form.

Note: More recipes are coming soon!