50+ Delicious Winter Low-Fat Soup Recipes to Warm You Up This

As the temperatures drop and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to chase away the winter chill.

Soups are not only easy to prepare but also incredibly versatile, making them a perfect choice for cozy family dinners or quick lunches.

In addition to being delicious, many soups can be made low in fat without sacrificing flavor, allowing you to enjoy hearty meals while sticking to your health goals.

In this article, we’ve compiled over 50 winter low-fat soup recipes that cater to a variety of tastes and dietary preferences.

From hearty vegetable soups to creamy purees, these recipes are packed with nutrients and are sure to warm your soul on even the coldest days.

So grab your favorite pot and get ready to explore the delightful world of low-fat soups this winter!

50+ Delicious Winter Low-Fat Soup Recipes to Warm You Up This

Winter is the perfect season to explore the rich and comforting world of soups, and with over 50 low-fat recipes at your fingertips, you’ll never run out of ideas to warm your kitchen.

These soups are not only satisfying but also provide an excellent way to incorporate a variety of vegetables and proteins into your diet while keeping fat content in check.

Whether you prefer a classic chicken noodle, a hearty lentil stew, or a creamy cauliflower blend, there’s something for everyone in this collection.

So, embrace the season, gather your loved ones, and dive into these delicious low-fat soups that promise to bring warmth and comfort to your table throughout the winter months!

Hearty Vegetable and Lentil Soup

This Hearty Vegetable and Lentil Soup is a comforting and nutritious dish, ideal for cold winter nights. Packed with protein-rich lentils and an array of colorful vegetables, it is not only low in fat but also high in fiber, making it a perfect choice for a satisfying meal. The combination of spices adds depth to the flavor, while the vegetables provide essential vitamins and minerals. This soup is also versatile, allowing you to use whatever seasonal vegetables you have on hand.

Ingredients:

• 1 cup green or brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 can (14 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the onion is translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the zucchini and bell pepper, cooking for an additional 3-4 minutes.
4. Add the lentils, diced tomatoes, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and let simmer for about 30-40 minutes, or until the lentils are tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This Hearty Vegetable and Lentil Soup is a delightful way to warm up during the chilly winter months. The lentils provide a rich source of protein, making this soup a filling option for lunch or dinner. Not only is it low in fat, but it also delivers a hearty dose of fiber, keeping you satisfied for hours. Feel free to customize the vegetables according to what you have on hand or what’s in season, making this a flexible recipe that can change with the seasons. Enjoy a bowl of this nourishing soup, knowing you’re making a healthy choice for your body and your taste buds!

Spicy Tomato Basil Soup

This Spicy Tomato Basil Soup is a zesty twist on a classic recipe, perfect for those who enjoy a bit of heat. Made with fresh tomatoes, basil, and a kick of red pepper flakes, this soup is both low in fat and full of flavor. The tomatoes are rich in antioxidants and vitamins, making this soup a healthy choice for a winter meal. This recipe is not only simple to prepare but can also be made in large batches for easy leftovers.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the crushed tomatoes, vegetable broth, dried basil, red pepper flakes, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, allowing the flavors to meld.
5. Using an immersion blender, puree the soup until smooth (or transfer to a blender in batches).
6. Serve hot, garnished with fresh basil leaves.

This Spicy Tomato Basil Soup is a flavorful way to stay warm during the winter months. The combination of fresh tomatoes and spicy red pepper flakes makes each spoonful delightful and invigorating. Plus, it’s low in fat and packed with nutrients, making it an ideal choice for anyone looking to maintain a healthy diet. Serve it with a slice of whole-grain bread for a complete meal, or enjoy it on its own as a comforting snack. This soup not only warms your body but also lifts your spirits with its vibrant flavors!

Creamy Cauliflower and Leek Soup

This Creamy Cauliflower and Leek Soup offers a rich and silky texture without the added fat of cream, making it a guilt-free indulgence. Cauliflower is a fantastic low-calorie vegetable that blends beautifully into soups, providing creaminess without heaviness. Combined with the mild, sweet flavor of leeks, this soup is not only delicious but also a powerhouse of nutrients, making it a wonderful addition to your winter meal rotation.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, white and light green parts only, sliced
• 1 garlic clove, minced
• 1 head of cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives or parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leeks and sauté until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the cauliflower florets, vegetable broth, dried thyme, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for about 20-25 minutes, or until the cauliflower is tender.
5. Using an immersion blender, puree the soup until smooth and creamy (or transfer to a blender in batches).
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh chives or parsley.

The Creamy Cauliflower and Leek Soup is a delightful winter dish that satisfies without the guilt of traditional creamy soups. This recipe showcases the natural sweetness of leeks and the rich texture of cauliflower, resulting in a luxurious bowl of comfort. Not only is it low in fat, but it is also packed with vitamins and minerals, making it a smart choice for a nourishing meal. This soup pairs wonderfully with a side salad or whole-grain bread, creating a wholesome dining experience. Enjoy this creamy delight, knowing it’s good for both your taste buds and your waistline!

Turkey and Quinoa Soup

This Turkey and Quinoa Soup is a nutritious and hearty option that’s perfect for winter. Ground turkey adds lean protein, while quinoa provides a gluten-free grain full of fiber and essential nutrients. This soup is not only low in fat but also bursting with flavor from fresh vegetables and herbs, making it a delightful one-pot meal. It’s an ideal way to use leftover turkey, but it can easily be made with fresh turkey as well.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup quinoa, rinsed
• 6 cups low-sodium chicken or vegetable broth
• 1 can (14 oz) diced tomatoes, with juices
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh spinach or kale, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the ground turkey, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
2. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
3. Stir in the garlic and cook for an additional minute.
4. Add the quinoa, broth, diced tomatoes, oregano, paprika, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes, or until the quinoa is cooked and tender.
6. Before serving, stir in the fresh spinach or kale until wilted. Serve hot.

This Turkey and Quinoa Soup is a warming and satisfying dish that is both nutritious and low in fat. The combination of lean turkey and protein-packed quinoa creates a filling meal that can stand alone or be paired with a slice of whole-grain bread. The fresh vegetables add vibrant color and important nutrients, making this soup a great choice for family dinners or meal prep for the week. Enjoy this delicious and wholesome soup, knowing it’s a smart choice for your health and wellness goals!

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a deliciously hearty option that’s perfect for cold winter days. Sweet potatoes provide a natural sweetness and are rich in vitamins A and C, while black beans offer a healthy dose of protein and fiber. Together, they create a satisfying and nutritious soup that is both low in fat and full of flavor. This recipe is also easily adaptable for different tastes and can be spiced up with additional chili powder or jalapeños.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the diced sweet potatoes, black beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Using an immersion blender, puree the soup until smooth (or blend in batches).
6. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Black Bean Soup is a vibrant and satisfying dish that offers a wonderful balance of flavors and textures. The natural sweetness of sweet potatoes combined with the earthiness of black beans makes for a comforting and healthy winter meal. Rich in nutrients, this soup is low in fat yet high in flavor, making it a fantastic option for lunch or dinner. Pair it with a light salad or whole-grain tortilla chips for added crunch, and enjoy a hearty meal that supports your health goals!

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup is a wonderfully creamy and flavorful option for winter, perfect for those who love a hint of sweetness in their savory dishes. The combination of roasted butternut squash and tart apples creates a deliciously balanced flavor profile, while ginger adds a warming spice. This soup is low in fat, and it can be made vegan by using vegetable broth, making it a versatile choice for any dietary preference.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Pumpkin seeds or croutons, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute until fragrant.
3. Add the cubed butternut squash, chopped apples, vegetable broth, ginger, cinnamon, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for about 25-30 minutes, or until the squash and apples are tender.
5. Using an immersion blender, puree the soup until smooth (or blend in batches).
6. Serve hot, garnished with pumpkin seeds or croutons.

This Butternut Squash and Apple Soup is a delightful blend of flavors that captures the essence of winter comfort food. The natural sweetness of the squash and apples, combined with the warming spices, makes this soup a favorite among all ages. Low in fat yet rich in nutrients, it’s a perfect addition to your winter menu. Serve it as a starter or as a main dish with whole-grain bread for a complete meal. Enjoy the comforting warmth and healthy benefits of this soup, and savor the delightful flavors it brings to your table!

Spiced Carrot and Ginger Soup

This Spiced Carrot and Ginger Soup is a vibrant, aromatic dish that combines the natural sweetness of carrots with the warmth of fresh ginger. Carrots are rich in beta-carotene and fiber, making this soup not only delicious but also a powerhouse of nutrition. The warming spices add depth and complexity, while the ginger provides a pleasant zing that can help boost your immune system during the cold winter months. This recipe is quick to prepare, making it a fantastic choice for a busy weeknight.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 pounds carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the chopped carrots and sauté for an additional 5 minutes.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Add the vegetable broth, cumin, coriander, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
6. Using an immersion blender, puree the soup until smooth (or blend in batches).
7. Serve hot, garnished with fresh cilantro or parsley.

This Spiced Carrot and Ginger Soup is a wonderful way to enjoy the flavors of winter while keeping your meal healthy and low in fat. The combination of carrots and ginger creates a unique taste experience, and the warming spices make it comforting and satisfying. This soup is perfect for meal prep, as it can be stored in the refrigerator or freezer for easy access on busy days. Enjoy it as a light lunch or as an appetizer before your main course, knowing that you’re nourishing your body with wholesome ingredients!

White Bean and Kale Soup

This White Bean and Kale Soup is a hearty and nutritious option that is both low in fat and high in fiber. White beans provide a rich source of protein and iron, while kale is packed with vitamins and antioxidants. This soup is comforting and filling, making it an ideal choice for chilly evenings. The combination of beans and greens creates a deliciously satisfying meal that is easy to prepare and can be made in large batches for easy leftovers.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cans (15 oz each) white beans (such as cannellini or great northern), rinsed and drained
• 2 cups kale, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the vegetable broth, white beans, thyme, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for 15-20 minutes.
5. Stir in the chopped kale and cook for an additional 5 minutes, until wilted.
6. Serve hot with a squeeze of fresh lemon juice.

This White Bean and Kale Soup is not only easy to make but also incredibly nutritious, making it a perfect meal for winter. The creaminess of the white beans combined with the hearty texture of kale provides a satisfying dish that’s low in fat and high in flavor. The addition of lemon juice brightens the soup, balancing the richness of the beans and enhancing the overall taste. Enjoy this soup as a standalone meal or pair it with a side salad for a wholesome dinner. It’s a wonderful way to incorporate more greens and protein into your diet during the colder months!

Mushroom and Barley Soup

This Mushroom and Barley Soup is a comforting and earthy dish that highlights the rich flavors of mushrooms and the wholesome goodness of barley.

Barley is a whole grain that adds a chewy texture and is packed with fiber, while mushrooms bring depth and umami to the soup. This low-fat recipe is easy to prepare and can be a great way to warm up after a long day in the cold.

It’s a nourishing option that’s perfect for any winter gathering.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (such as cremini or button)
• 1 cup pearl barley, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the sliced mushrooms and cook until they release their moisture and are golden brown, about 5-7 minutes.
4. Stir in the pearl barley, vegetable broth, thyme, salt, and pepper. Bring to a boil.
5. Reduce the heat and let the soup simmer for about 30-35 minutes, or until the barley is tender.
6. Serve hot, garnished with fresh parsley.

This Mushroom and Barley Soup is a delightful way to embrace the flavors of winter while keeping your meal healthy and satisfying.

The combination of hearty barley and savory mushrooms creates a filling dish that is both low in fat and rich in nutrients.

This soup is perfect for batch cooking, as it stores well in the refrigerator and tastes even better the next day. Enjoy it as a warm lunch or a comforting dinner, and savor the nourishing qualities it brings to your winter table!

Tomato Basil Soup

This Tomato Basil Soup is a classic favorite that is both comforting and nutritious. Made with fresh tomatoes and fragrant basil, this soup is naturally low in fat yet bursting with flavor.

The bright acidity of the tomatoes pairs perfectly with the sweet aroma of fresh basil, creating a delightful combination that warms the soul.

This recipe can be made with canned tomatoes for convenience or fresh tomatoes when they’re in season, and it’s perfect for serving with a slice of whole-grain bread.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the diced tomatoes (with their juice), vegetable broth, dried basil, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes to allow the flavors to meld.
5. Using an immersion blender, puree the soup until smooth (or blend in batches).
6. Serve hot, garnished with fresh basil leaves.

This Tomato Basil Soup is a simple yet flavorful dish that captures the essence of winter warmth.

The bright flavors of tomatoes and basil make this soup a crowd-pleaser, while the low-fat ingredients ensure you’re making a healthy choice.

Pair it with a light salad or a slice of whole-grain bread for a complete meal. Whether enjoyed as an appetizer or a main dish, this soup will surely become a staple in your winter cooking repertoire!

Lentil and Vegetable Soup

This Lentil and Vegetable Soup is a hearty and nutritious option that is both filling and low in fat.

Lentils are an excellent source of protein and fiber, making this soup a great choice for vegetarians and meat-eaters alike.

Packed with colorful vegetables, this recipe is not only visually appealing but also rich in vitamins and minerals.

It’s easy to customize with your favorite vegetables or whatever you have on hand, making it a versatile addition to your winter menu.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup lentils (any color), rinsed
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 teaspoon cumin
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the lentils, vegetable broth, diced tomatoes, cumin, thyme, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for about 30-35 minutes, or until the lentils are tender.
5. Serve hot, garnished with fresh parsley.

This Lentil and Vegetable Soup is a wonderfully nourishing dish that’s perfect for cold winter days. The lentils provide a hearty base, while the colorful vegetables add texture and nutrition.

This soup is not only low in fat but also high in fiber, making it a satisfying choice for lunch or dinner.

Enjoy it as a meal on its own or pair it with a slice of whole-grain bread or a side salad for a balanced meal.

With its adaptability and rich flavors, this soup will quickly become a favorite in your winter cooking rotation!

Creamy Cauliflower Soup

This Creamy Cauliflower Soup offers all the richness and comfort of a creamy soup without the added fat.

The natural creaminess of cauliflower, when blended, creates a smooth and velvety texture that is incredibly satisfying.

Enhanced with garlic and a touch of nutmeg, this soup is both flavorful and nutritious.

It’s an excellent way to enjoy cauliflower, packed with vitamins and minerals, and it can be enjoyed on its own or paired with a fresh salad for a complete meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 head cauliflower, chopped into florets
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh chives or parsley, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the cauliflower florets and vegetable broth. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, or until the cauliflower is tender.
5. Using an immersion blender, puree the soup until smooth (or blend in batches).
6. Stir in the nutmeg, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives or parsley.

This Creamy Cauliflower Soup is a light yet satisfying option that delivers on flavor without the added fat.

The creamy texture and subtle flavors make it an excellent starter or main dish. It’s a great way to include more vegetables in your diet while enjoying the comforting warmth of a soup.

This recipe can be easily doubled for meal prep or frozen for later use, making it a convenient choice for busy winter days.

Enjoy the velvety goodness and the health benefits this soup brings to your table!

Spinach and Chickpea Soup

This Spinach and Chickpea Soup is a vibrant, nutrient-packed dish that’s as satisfying as it is healthy.

Spinach is rich in vitamins A, C, and K, while chickpeas provide protein and fiber, making this soup a balanced meal option.

The combination of fresh spinach and hearty chickpeas creates a deliciously filling soup, perfect for cold winter evenings.

With the addition of lemon juice, this soup offers a refreshing brightness that enhances the flavors beautifully.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, rinsed and drained
• 4 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Juice of 1 lemon
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the chickpeas, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
5. Stir in the chopped spinach and cook for an additional 5 minutes, until wilted.
6. Remove from heat and stir in the lemon juice.
7. Serve hot with lemon wedges.

This Spinach and Chickpea Soup is a delightful way to enjoy a healthy meal that’s both satisfying and low in fat.

The combination of chickpeas and spinach makes it a protein-rich dish, while the bright flavors of garlic and lemon add a refreshing twist.

This soup is perfect for meal prep, as it stores well in the refrigerator and is quick to reheat.

Enjoy it on its own or with a slice of whole-grain bread for a complete winter meal. Its health benefits and delicious taste make it a must-try recipe this season!

Sweet Potato and Black Bean Soup

This Sweet Potato and Black Bean Soup is a hearty and flavorful option that brings warmth and nourishment during the chilly winter months.

Sweet potatoes are a great source of complex carbohydrates and vitamins, while black beans add protein and fiber. The combination creates a filling and satisfying soup that’s perfect for lunch or dinner.

With the addition of spices like cumin and chili powder, this soup has a delightful kick that will awaken your taste buds.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the diced sweet potatoes, black beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for about 25-30 minutes, or until the sweet potatoes are tender.
5. For a creamier texture, use an immersion blender to blend some of the soup, leaving some chunks for texture.
6. Serve hot, garnished with fresh cilantro.

This Sweet Potato and Black Bean Soup is a deliciously hearty dish that perfectly embodies the flavors of winter.

The sweetness of the potatoes balances the earthy taste of black beans, while the spices provide a warm kick.

This soup is not only low in fat but also rich in nutrients, making it an excellent choice for a healthy meal. It’s great for meal prep, as it can be easily reheated for lunches or dinners throughout the week.

Enjoy this soup as a comforting main dish, and feel free to customize it with your favorite toppings, such as avocado or a dollop of yogurt!

Butternut Squash and Apple Soup

This Butternut Squash and Apple Soup is a delightful blend of sweet and savory flavors that captures the essence of winter.

The natural sweetness of butternut squash combined with tart apples creates a creamy, comforting soup that is both low in fat and high in flavor.

This recipe is not only visually appealing with its vibrant orange hue, but it also provides a wealth of vitamins and nutrients.

It’s perfect as an appetizer or a light meal, especially when paired with whole-grain bread.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and diced (such as Granny Smith or Honeycrisp)
• 4 cups vegetable broth
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh thyme, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for another minute.
3. Add the cubed butternut squash, diced apples, vegetable broth, cinnamon, salt, and pepper. Bring to a boil.
4. Reduce the heat and let the soup simmer for about 25-30 minutes, or until the squash is tender.
5. Using an immersion blender, puree the soup until smooth (or blend in batches).
6. Serve hot, garnished with fresh thyme.

This Butternut Squash and Apple Soup is a comforting, nutritious option that’s perfect for warming up on cold winter days.

The sweet and savory combination creates a unique flavor profile that is sure to please.

This soup is low in fat and rich in vitamins, making it a great addition to your winter meal planning. It’s easy to prepare and can be made in large batches, allowing you to enjoy its deliciousness throughout the week.

Serve it as a starter or as a main dish, and enjoy the cozy, comforting qualities it brings to your table!

Note: More recipes are coming soon!