Vegetable and Mushroom Soup Rustic Vegetable and Mushroom Medley Soup Ingredients: 2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 8 oz (225g) mushrooms, sliced (cremini, button, or mixed) 1 zucchini, chopped 1 cup green beans, chopped 1 can (14 oz) diced tomatoes 6 cups vegetable broth 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and black pepper to taste Fresh parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until fragrant. Add carrots and celery, cook for 5 minutes until slightly softened. Stir in mushrooms and cook for another 5-7 minutes until they release their juices and begin to brown. Add zucchini, green beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil. Reduce heat and simmer uncovered for 25-30 minutes until all vegetables are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: Approximately 150 kcal per serving | Servings: 6 servings #vegetablesoup #mushroomsoup #healthysoups #veganrecipes #plantbased #comfortfood #homemade #souprecipes #glutenfree #wholefoods #easymeals #nutrition #seasonalrecipes #mealprep #veggies #lightmeals #fiberpacked #simplecooking #cleaneating #souplovers This Vegetable and Mushroom Soup is packed with wholesome veggies and savory mushrooms — perfect for a cozy, healthy meal!

Green Bean Soup with Coconut Creamy Coconut Infused Green Bean Soup Ingredients: 1 tablespoon coconut oil 1 medium onion, chopped 2 cloves garlic, minced 4 cups fresh green beans, trimmed and chopped 1 can (14 oz) coconut milk (full fat for creaminess) 3 cups vegetable broth 1 teaspoon ground ginger 1/2 teaspoon turmeric powder Salt and pepper to taste Juice of 1 lime Fresh cilantro or basil for garnish Directions: Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. Stir in ground ginger and turmeric powder, cooking for 30 seconds. Add chopped green beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until green beans are tender. Pour in coconut milk and stir well. Simmer for an additional 5 minutes. Using an immersion blender, puree the soup until smooth or leave some texture if preferred. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or basil. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 180 kcal | Servings: 4 servings #greenbeansoup #coconutsoup #plantbasedrecipes #creamyvegan #healthycomfortfood #glutenfree #dairyfree #easyrecipes #freshflavors #souprecipes #veganfriendly #comfortfood #gingerandturmeric #freshherbs #souplover #homemade #healthymeals #fiberpacked #heartyandsimple #tropicalliving Cozy up with this creamy and flavorful Green Bean Soup with Coconut—perfectly spiced and ready in under an hour!

Black Bean Soup with Lime Zesty Black Bean Soup with a Lime Twist Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 2 cans (15 oz each) black beans, drained and rinsed 4 cups vegetable broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional) Salt and pepper to taste Juice of 1 lime Fresh cilantro, chopped (for garnish) Sour cream or plain yogurt (optional, for serving) Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in cumin, smoked paprika, and cayenne pepper; cook for 30 seconds to release the spices' aroma. Add the black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes. Using an immersion blender, puree the soup until smooth, or leave some beans whole for texture. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a dollop of sour cream or yogurt if desired. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 220 kcal | Servings: 4 servings #blackbeansoup #vegetarianrecipes #healthycomfortfood #souprecipes #limeflavor #plantbased #glutenfree #easymeals #heartyandhealthy #veganoption #quickandsimple #souplover #freshflavors #comfortfood #cilantro #homemade #fiberpacked #spicedsoups #warmmeals #healthyeating Warm up your day with this delicious Black Bean Soup with a zesty lime twist! Perfect for cozy nights

Moroccan Couscous and Chickpea Salad Spiced Moroccan Couscous and Chickpea Salad with Fresh Herbs and Citrus Ingredients: 1 cup couscous 1 cup boiling water 1 can (15 oz) chickpeas, drained and rinsed 1/2 cup cucumber, diced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh mint, chopped 1/4 cup raisins or chopped dried apricots 1/4 cup toasted almonds or pine nuts 2 tablespoons olive oil Juice of 1 lemon 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon Salt and pepper to taste Directions: Place couscous in a large bowl and pour boiling water over it. Cover and let sit for 5-7 minutes until water is absorbed. Fluff with a fork. In a small bowl, whisk together olive oil, lemon juice, cumin, cinnamon, salt, and pepper to make the dressing. Add chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, raisins, and toasted nuts to the couscous. Pour dressing over the salad and toss gently to combine. Adjust seasoning as needed. Chill for at least 30 minutes before serving to allow flavors to meld. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 40 minutes (including chilling) Kcal: 320 kcal per serving | Servings: 4 servings #moroccancouscous #chickpeasalad #mediterraneanfood #plantbased #vegetarianrecipes #healthyeating #couscoussalad #middleeasternflavors #herbsandspices #summerrecipes #fiberpacked #easymeals #mealprep #wholefoods #freshsalad #lightlunch #nutritiousfood #cleaneating #veggielove #glutenfreeoption Brighten your day with this Moroccan Couscous and Chickpea Salad—bursting with fresh herbs, spices, and vibrant colors! Perfect for a healthy lunch or light dinner.

Cauliflower Salad Crunchy Roasted Cauliflower Salad with Lemon-Tahini Dressing Ingredients: 1 medium head of cauliflower, cut into small florets 2 tablespoons olive oil Salt and freshly ground black pepper, to taste 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 1/4 cup toasted almonds, sliced 1/4 cup dried cranberries For the dressing: 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey or maple syrup 1 clove garlic, minced Salt and pepper, to taste Water, to thin as needed Directions: Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast cauliflower for 20-25 minutes, turning halfway through, until golden and tender. Remove and let cool. In a large bowl, combine roasted cauliflower, red onion, parsley, toasted almonds, and dried cranberries. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic, salt, and pepper. Add water gradually to reach desired dressing consistency. Pour dressing over salad and toss gently to combine. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: Approx. 180 kcal per serving | Servings: 4 servings #cauliflowersalad #roastedcauliflower #healthysalad #tahindressing #veganrecipes #plantbased #glutenfree #cleaneating #easyrecipes #nutritious #lightmeals #saladrecipes #wholefoods #healthyfats #summermeals #mealprepideas #fiberpacked #healthychoices #vegetarian #almondsalad Roasted cauliflower takes center stage in this flavorful salad with a creamy lemon-tahini dressing! Perfect for a healthy lunch or side dish