Fennel and Potato Soup Creamy Fennel & Potato Soup with a Hint of Garlic and Herbs Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 large fennel bulb, trimmed and sliced (reserve fronds for garnish) 3 medium potatoes, peeled and diced 4 cups vegetable broth 1/2 cup heavy cream (optional) Salt and freshly ground black pepper, to taste Fresh thyme or parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until softened. Add minced garlic and sliced fennel. Cook for another 5–6 minutes, stirring occasionally, until fennel starts to soften. Add diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until potatoes are fork-tender. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream if using, and season with salt and pepper to taste. Simmer for another 2–3 minutes to warm through. Serve hot, garnished with fennel fronds and fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 220 kcal | Servings: 4 servings #fennelsoup #potatosoup #comfortsoup #vegetariansoup #easyweeknightmeals #souprecipe #homemadesoup #creamyvegetablesoup #fallrecipes #wintersoup #simpleingredients #seasonalcooking #glutenfreecomfort #onepotmeal #fennelrecipes #cozysoup #quickvegetarian #plantbasedmeals #rootveggies #heartyvegetarian A cozy bowl of Creamy Fennel and Potato Soup is all you need on a chilly day! Subtly sweet, aromatic, and totally comforting

AVegetable and Coconut Soup Creamy Coconut Vegetable Soup with Aromatic Herbs Ingredients: 1 tablespoon coconut oil 1 onion, chopped 2 garlic cloves, minced 1 tablespoon grated ginger 2 carrots, sliced 1 red bell pepper, chopped 1 zucchini, diced 1 cup cauliflower florets 1 can (14 oz) coconut milk 3 cups vegetable broth 1 tablespoon soy sauce or tamari 1 teaspoon turmeric powder Juice of 1 lime Salt and pepper to taste Fresh cilantro or basil for garnish Directions: Heat the coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3–4 minutes until fragrant. Add carrots, bell pepper, zucchini, and cauliflower. Sauté for another 5 minutes. Pour in the coconut milk and vegetable broth. Stir in soy sauce, turmeric, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender. Add lime juice, taste, and adjust seasoning as needed. Serve hot, garnished with chopped cilantro or basil. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #vegetablesoup #vegansoup #coconutsoup #plantbasedmeals #dairyfree #cleaneating #healthycomfortfood #glutenfree #meatlessmonday #vegetariandinner #souplover #coconutmilkrecipes #easyweeknightmeals #veggielovers #herbaceousflavor #onepotmeal #nourishingbowl #wholefoodrecipe #immuneboosting #simpleingredients Cozy up with this Creamy Coconut Vegetable Soup – it's vibrant, healthy, and full of bold flavors!

Coconut and Squash Soup Creamy Coconut-Infused Butternut Squash Soup Ingredients: 1 medium butternut squash, peeled and cubed (about 4 cups) 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon grated fresh ginger 1 can (14 oz) coconut milk 3 cups vegetable broth 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon Salt and pepper to taste Fresh cilantro or parsley for garnish Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Add ginger, cumin, and cinnamon; cook for another minute until fragrant. Stir in cubed butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender. Using an immersion blender (or regular blender in batches), puree the soup until smooth and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro or parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: Approximately 180 kcal per serving | Servings: 4 servings #coconutsoup #butternutsquash #souprecipes #veganrecipes #comfortfood #healthysoup #glutenfree #dairyfree #fallrecipes #plantbased #easyrecipes #squashsoup #creamysoup #warmmeals #souplovers #healthycomfortfood #vegancomfortfood #freshingredients #homemadesoup #delicious Cozy up with this creamy Coconut and Squash Soup—rich, flavorful, and perfect for chilly days! A tropical twist on fall favorites.

Cabbage and Carrot Soup Hearty Cabbage and Carrot Soup with Warm Spices Ingredients: 4 cups green cabbage, shredded 3 large carrots, peeled and sliced 1 onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and freshly ground black pepper, to taste Fresh parsley or cilantro for garnish Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant and translucent, about 5 minutes. Stir in ground cumin and smoked paprika, cooking for another minute to release the spices’ aroma. Add shredded cabbage and sliced carrots to the pot, stirring to combine. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the vegetables are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or cilantro. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 120 kcal per serving | Servings: 4 servings #cabbagesoup #carrotsoup #vegetablesoup #healthyrecipes #veganrecipes #comfortfood #glutenfree #plantbased #homemadesoup #cleaneating #lightmeals #easyrecipes #souprecipes #healthyeating #warmspices #heartymeals #freshherbs #dinnerideas #simplecooking #veggiesoup Cozy up with this warming Cabbage and Carrot Soup — perfectly spiced and packed with nutrients!

Eggplant and Tomato Soup Creamy Roasted Eggplant and Tomato Soup with Herbs Ingredients: 2 medium eggplants, peeled and diced 4 large ripe tomatoes, chopped 1 onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon smoked paprika 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Fresh basil or parsley for garnish Directions: Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes. Add chopped tomatoes, roasted eggplant, smoked paprika, and oregano to the pot. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld. Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or parsley. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes Kcal: 150 kcal per serving | Servings: 4 servings #eggplantsoup #tomatosoup #vegetablesoup #comfortfood #healthyrecipes #veganrecipes #glutenfree #plantbased #souprecipes #homemadesoup #fallrecipes #lightmeals #easyrecipes #cleanrecipes #roastedvegetables #herbflavors #healthyeating #seasonalrecipes #soulfood #dinnerideas Warm up with this creamy and flavorful Eggplant and Tomato Soup — roasted to perfection and packed with herbs!