50+ Nourishing Winter Vegetarian Soup Recipes for Chilly Days

Winter is the perfect season for comforting, warm meals that nourish both body and soul.

When the temperature drops, nothing beats a steaming bowl of soup, especially when it’s packed with nutritious vegetables and wholesome ingredients.

If you’re looking for a wide variety of plant-based soup recipes that will keep you cozy throughout the colder months, this blog is for you.

Whether you enjoy creamy, hearty soups or brothy, light options, these 50+ winter vegetarian soup recipes will inspire you to experiment with seasonal produce and create delicious, nourishing meals.

From classic potato leek soup to unique combinations like roasted red pepper and tomato or creamy parsnip and pear, these soups are perfect for family dinners, lunch, or even make-ahead freezer meals.

Packed with vegetables, legumes, grains, and herbs, these soups not only warm you up but also provide essential nutrients and vitamins to boost your immune system during the cold season.

So grab your favorite soup pot, gather some fresh vegetables, and get ready to enjoy the rich flavors of winter with these mouth-watering vegetarian soups.

50+ Nourishing Winter Vegetarian Soup Recipes for Chilly Days

With these 50+ winter vegetarian soup recipes, you’ll never run out of ideas to keep yourself warm and well-fed throughout the colder months.

Whether you’re in the mood for a classic potato soup, a spicy lentil stew, or a creamy cauliflower and white bean blend, there’s something here to satisfy every palate.

These soups are not only delicious but also packed with nutrients, making them the perfect addition to your winter meal rotation.

The beauty of soups is their versatility—they’re easy to adapt to whatever ingredients you have on hand, and they can often be made ahead of time, saving you stress on busy weeknights.

Plus, with so many vegetarian options, these soups are a wonderful way to introduce more plant-based meals into your diet.

So the next time the temperature dips, dive into this collection of comforting, nourishing winter soups, and enjoy the warmth and flavor of the season.

Creamy Butternut Squash and Coconut Soup

This creamy butternut squash and coconut soup is perfect for warming up on a chilly winter evening. The sweet, earthy flavor of the roasted butternut squash blends beautifully with the richness of coconut milk, while a hint of spice adds a delightful depth. It’s a dairy-free, vegan-friendly option that’s both comforting and nutritious, ideal for a cozy meal.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp chili flakes (optional)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, sauté the onion and garlic over medium heat until softened.
3. Add the roasted butternut squash, cumin, coriander, and chili flakes (if using) to the pot, and stir to combine.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
5. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender.
6. Stir in the coconut milk and heat the soup through. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro or parsley.

This butternut squash and coconut soup offers a perfect balance of creamy richness and warmth, making it an ideal choice for those seeking comfort during the winter months. It’s a healthy yet indulgent treat that’s sure to become a seasonal favorite.

Hearty Lentil and Vegetable Stew

A hearty lentil and vegetable stew is a wonderful choice when you’re craving something filling, nourishing, and loaded with wholesome ingredients. This vegetarian stew features a medley of root vegetables and protein-packed lentils, seasoned with aromatic herbs and spices. It’s a satisfying meal on its own, offering plenty of warmth and flavor on a cold winter day.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 carrots, diced
• 2 potatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened.
2. Stir in the carrots, potatoes, smoked paprika, thyme, and bay leaf. Cook for a few minutes until the vegetables begin to soften.
3. Add the lentils, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 30-35 minutes or until the lentils and vegetables are tender.
4. Season with salt and pepper to taste, and remove the bay leaf.
5. Serve hot, garnished with fresh parsley and accompanied by crusty bread if desired.

This hearty lentil and vegetable stew is both nutritious and deeply satisfying, offering a robust blend of flavors and textures. It’s a perfect winter meal for when you need something comforting and substantial to fuel you through cold days.

Spiced Carrot and Ginger Soup

Spiced carrot and ginger soup is a vibrant and flavorful winter soup that brings together the sweetness of carrots and the warming zing of fresh ginger. This velvety soup is enhanced with spices like cumin and turmeric, making it not only delicious but also packed with immune-boosting ingredients to help keep you cozy and healthy throughout the season.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Stir in the ginger, cumin, and turmeric, and cook for another minute until fragrant.
3. Add the chopped carrots and vegetable broth, and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth, or transfer it in batches to a blender.
5. If using coconut milk, stir it in and heat through. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro or parsley.

This spiced carrot and ginger soup is a burst of warmth and nutrition, perfect for winter days when you need a comforting yet light meal. The combination of sweet carrots and spicy ginger makes this soup both invigorating and soothing, while the coconut milk adds a lovely creaminess.

Roasted Cauliflower and Garlic Soup

Roasted cauliflower and garlic soup is a comforting and rich winter recipe that highlights the nutty flavors of roasted cauliflower paired with the subtle sweetness of caramelized garlic. This velvety soup is perfect for chilly days, offering warmth and depth with minimal ingredients. It’s both simple and satisfying, making it an excellent choice for a light yet cozy dinner.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 bulb of garlic, top sliced off to expose cloves
• 1 onion, chopped
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp thyme (fresh or dried)
• Salt and pepper to taste
• ½ cup heavy cream or coconut milk (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets in olive oil, salt, and pepper, and place them on a baking sheet. Wrap the garlic bulb in foil and place it on the same sheet.
2. Roast for about 25-30 minutes, or until the cauliflower is golden brown and tender, and the garlic is soft.
3. In a large pot, sauté the chopped onion in olive oil until soft and translucent.
4. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted cauliflower.
5. Pour in the vegetable broth and thyme, and bring the soup to a simmer. Cook for 10 minutes to let the flavors meld.
6. Use an immersion blender or transfer the soup to a blender to purée until smooth. If you want a richer soup, stir in the cream or coconut milk.
7. Season with salt and pepper to taste, and garnish with fresh parsley.

This roasted cauliflower and garlic soup has a beautifully creamy texture and a deep, roasted flavor profile that makes it feel indulgent. It’s an elegant dish that’s both light and filling, ideal for warming up on a cold evening.

Creamy Potato and Leek Soup

This classic creamy potato and leek soup is a winter favorite that brings comfort in a bowl. The smooth and velvety consistency of the soup, paired with the mild sweetness of leeks and the creaminess of potatoes, makes it a perfect meal to enjoy during the colder months. It’s simple to prepare but feels luxurious with every spoonful.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 large leeks, white and light green parts only, sliced
• 1 onion, chopped
• 2 tbsp butter or olive oil
• 4 cups vegetable broth
• 1 cup milk or cream (optional for extra creaminess)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks and onion, cooking until softened but not browned, about 5-7 minutes.
2. Add the diced potatoes and vegetable broth, and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender or transfer the soup to a blender to purée until smooth.
4. Stir in the milk or cream if using, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives and a drizzle of olive oil if desired.

This creamy potato and leek soup is a timeless comfort food that delivers warmth with its velvety texture and mild flavors. It’s a great go-to for cold winter days, offering nourishment and coziness in every bite.

Tuscan White Bean and Kale Soup

This hearty Tuscan white bean and kale soup is a healthy, flavorful winter dish that’s full of nourishing ingredients. The combination of tender white beans, earthy kale, and fragrant herbs creates a rustic soup that’s as satisfying as it is nutritious. It’s a great option for a filling meal that’s packed with protein, fiber, and greens.

Ingredients:

• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups kale, stems removed and roughly chopped
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
2. Stir in the rosemary, thyme, and red pepper flakes if using, and cook for another minute.
3. Add the cannellini beans and vegetable broth. Bring the soup to a simmer and let it cook for about 10 minutes.
4. Stir in the chopped kale and simmer for another 5-7 minutes, until the kale is wilted and tender.
5. Season with salt, pepper, and a squeeze of fresh lemon juice for brightness.
6. Serve hot, with crusty bread on the side if desired.

Tuscan white bean and kale soup is a wholesome and hearty dish that’s perfect for a cold winter evening. It’s packed with plant-based protein and leafy greens, making it both delicious and highly nutritious, while the simple herbs and spices create a depth of flavor that’s incredibly satisfying.

Spiced Sweet Potato and Lentil Soup

This spiced sweet potato and lentil soup combines the natural sweetness of sweet potatoes with the earthy flavors of red lentils and a warming blend of spices. The result is a deeply satisfying, nourishing soup that’s rich in protein and fiber, perfect for cold winter days. It’s a healthy and flavorful option that’s both hearty and wholesome.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• ½ tsp chili powder (optional)
• 4 cups vegetable broth
• Salt and pepper 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, and sauté until softened.
2. Stir in the cumin, coriander, cinnamon, and chili powder, cooking for another minute until fragrant.
3. Add the diced sweet potatoes, red lentils, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes and lentils are tender.
4. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky if you prefer more texture.
5. Season with salt and pepper to taste, and garnish with fresh cilantro.

This spiced sweet potato and lentil soup is both filling and nutritious, offering a rich combination of flavors and textures. The sweetness of the potatoes contrasts beautifully with the earthy lentils and fragrant spices, making it a warming and vibrant winter dish.

Mushroom and Barley Soup

Mushroom and barley soup is a classic winter dish that’s full of earthy, umami flavors and hearty textures. The combination of mushrooms and chewy barley creates a satisfying meal that’s both nourishing and warming. It’s an ideal option for those looking for a wholesome and rustic soup that can keep them cozy throughout the season.

Ingredients:

• 2 cups mushrooms, sliced (cremini or button mushrooms)
• 1 cup pearl barley
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 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 garlic, sautéing until soft and translucent.
2. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
3. Stir in the barley, thyme, and bay leaf. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat and simmer for 30-40 minutes, or until the barley is tender.
5. Remove the bay leaf and season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is a wholesome and filling dish, perfect for winter evenings. The deep, earthy flavors of the mushrooms combined with the satisfying chew of the barley make it both comforting and nourishing, providing a rich and hearty meal in every bowl.

Broccoli and Cheddar Soup

Broccoli and cheddar soup is a creamy, indulgent winter favorite that’s perfect for cozying up on a cold day. The sharpness of the cheddar cheese pairs beautifully with the fresh flavor of broccoli, creating a smooth, rich soup that’s full of comforting, savory goodness. It’s a great way to enjoy vegetables in a warm and satisfying dish.

Ingredients:

• 4 cups broccoli florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp butter or olive oil
• 3 cups vegetable broth
• 1 cup milk or cream
• 1 ½ cups shredded sharp cheddar cheese
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• Croutons or extra shredded cheese for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant.
2. Stir in the flour and cook for 1-2 minutes to form a roux, which will help thicken the soup.
3. Slowly whisk in the vegetable broth, and bring the mixture to a simmer.
4. Add the broccoli florets and cook for about 10-15 minutes, or until the broccoli is tender.
5. Use an immersion blender to purée the soup until smooth, or leave some pieces of broccoli whole for texture.
6. Stir in the milk or cream and the shredded cheddar cheese, and continue to heat until the cheese is melted and the soup is creamy.
7. Season with salt and pepper to taste, and garnish with croutons or extra shredded cheese.

Broccoli and cheddar soup is the ultimate comfort food, with its rich, velvety texture and bold flavors. The creaminess of the cheese combined with the fresh, tender broccoli makes this soup a satisfying and delicious winter meal.

Carrot Ginger Soup

Carrot ginger soup is a vibrant, warming winter recipe that blends the natural sweetness of carrots with the zesty, spicy flavor of fresh ginger. This silky smooth soup is as delicious as it is healthy, packed with vitamins and antioxidants. Perfect for a light meal, it offers a bright and uplifting contrast to the cold winter weather.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 cup coconut milk (optional for creaminess)
• 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 garlic, and sauté until softened and fragrant.
2. Add the chopped carrots and fresh ginger, and cook for another 5 minutes.
3. Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender or transfer the soup to a blender and purée until smooth.
5. Stir in the coconut milk if desired for extra creaminess. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

Carrot ginger soup is a wonderful way to bring some brightness and warmth to winter meals. The sweetness of the carrots combined with the sharpness of ginger creates a perfectly balanced dish that’s both refreshing and comforting, ideal for warming you from the inside out.

Butternut Squash and Apple Soup

Butternut squash and apple soup is a sweet and savory combination that captures the essence of winter produce. The creamy texture of roasted butternut squash pairs beautifully with the subtle tartness of apples, making this soup rich, flavorful, and nutritious. It’s a delightful way to enjoy seasonal ingredients in a heartwarming dish.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Salt and pepper to taste
• Fresh thyme or sage for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash in olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat the remaining olive oil and sauté the onion and garlic until softened.
3. Add the roasted squash, apples, cinnamon, nutmeg, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
4. Use an immersion blender or transfer the soup to a blender and purée until smooth.
5. Season with salt and pepper to taste, and garnish with fresh thyme or sage.

This butternut squash and apple soup is a beautiful balance of flavors, with the squash providing a creamy base and the apples adding a hint of tart sweetness. It’s the perfect dish for chilly winter evenings, offering both comfort and nutrition in every spoonful.

Creamy Parsnip and Pear Soup

Creamy parsnip and pear soup is an elegant winter dish that combines the earthy sweetness of parsnips with the delicate, fruity notes of ripe pears. This luxurious, velvety soup has a unique flavor profile that feels both indulgent and wholesome, making it an excellent choice for a cozy winter dinner or a sophisticated appetizer.

Ingredients:

• 4 parsnips, peeled and chopped
• 2 ripe pears, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant.
2. Stir in the parsnips and cook for 5-7 minutes, allowing them to begin softening.
3. Add the pears and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the parsnips are tender.
4. Use an immersion blender or transfer the soup to a blender to purée until smooth.
5. Stir in the cream or coconut milk for extra richness. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives.

This creamy parsnip and pear soup offers a luxurious, velvety texture with a perfect balance of sweet and savory flavors. It’s a comforting and refined winter dish, making it ideal for both everyday meals and special occasions. The subtle sweetness of the pears complements the earthy parsnips, creating a unique and delightful soup to savor on a cold day.

Potato Leek Soup

Potato leek soup is a classic winter dish that’s both creamy and comforting, perfect for chilly days. The mild, sweet flavor of leeks blends beautifully with the richness of potatoes, creating a velvety texture that is both hearty and satisfying. This simple yet elegant soup can be enjoyed as a light lunch or as a cozy dinner starter.

Ingredients:

• 3 large potatoes, peeled and diced
• 3 leeks, cleaned and sliced (white and light green parts)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil or butter
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Heat the olive oil or butter in a large pot over medium heat. Add the onion, garlic, and leeks, and sauté until softened and fragrant.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender or transfer to a blender to purée the soup until smooth.
4. Stir in the cream or coconut milk if desired, and season with salt and pepper to taste.
5. Garnish with fresh chives or parsley before serving.

This potato leek soup is a silky, satisfying dish that’s perfect for warming up on a cold winter night. The smooth texture and mild flavors make it an inviting option for both kids and adults, and it pairs well with crusty bread for a complete meal.

Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is a vibrant and flavorful winter dish that combines the natural sweetness of roasted red peppers with the tanginess of tomatoes. The roasting process brings out deep, smoky flavors in the peppers, while the tomatoes add brightness and acidity. This soup is perfect for warming up on a chilly day and can be paired with grilled cheese for a classic combo.

Ingredients:

• 4 red bell peppers, halved and seeds removed
• 6 ripe tomatoes, quartered
• 1 onion, chopped
• 4 cloves garlic, whole
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Arrange the halved red peppers, tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, and roast for 25-30 minutes, or until the vegetables are soft and slightly charred.
2. Remove from the oven and transfer the roasted vegetables to a large pot. Add the vegetable broth and smoked paprika, and bring the mixture to a boil.
3. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.
4. Use an immersion blender or transfer the soup to a blender, and purée until smooth.
5. Season with salt and pepper to taste, and garnish with fresh basil.

Roasted red pepper and tomato soup is a rich, bold dish with a beautiful depth of flavor from the roasted vegetables. It’s a healthy, comforting option that’s perfect for cozy evenings and pairs well with crunchy croutons or a side of grilled cheese.

Cauliflower and White Bean Soup

Cauliflower and white bean soup is a creamy, protein-rich winter dish that’s both hearty and healthy. The cauliflower gives the soup a velvety texture, while the white beans add a subtle creaminess and protein boost. This nourishing soup is perfect for those cold days when you crave something filling but still light and nutritious.

Ingredients:

• 1 head of cauliflower, chopped into florets
• 1 can (15 oz) white beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp thyme
• 1 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until soft and translucent.
2. Stir in the chopped cauliflower and thyme, and cook for another 5 minutes.
3. Add the white beans and vegetable broth, and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the cauliflower is tender.
4. Use an immersion blender or transfer the soup to a blender to purée until smooth.
5. Season with cumin, salt, and pepper to taste, and garnish with fresh parsley.

Cauliflower and white bean soup is a creamy and wholesome dish that’s ideal for a light, nutritious winter meal. The combination of fiber-rich cauliflower and protein-packed white beans makes this soup both filling and nourishing, while the subtle flavors create a comforting, soothing experience in every bowl.

Note: More recipes are coming soon!