• Lamb and Parsnip Soup

    Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables

    Ingredients:

    1 lb lamb shoulder or stew meat, cubed

    1 tablespoon olive oil

    1 onion, chopped

    2 garlic cloves, minced

    2 parsnips, peeled and diced

    2 carrots, diced

    1 potato, peeled and cubed

    1 stalk celery, sliced

    6 cups lamb or vegetable broth

    1 teaspoon dried rosemary

    1/2 teaspoon dried thyme

    Salt and black pepper to taste

    Fresh parsley, for garnish

    Directions:

    In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside.

    In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant.

    Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally.

    Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well.

    Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

    Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

    Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours
    Kcal: 390 kcal | Servings: 6 servings

    #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen

    Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
    Lamb and Parsnip Soup Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables Ingredients: 1 lb lamb shoulder or stew meat, cubed 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 parsnips, peeled and diced 2 carrots, diced 1 potato, peeled and cubed 1 stalk celery, sliced 6 cups lamb or vegetable broth 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Salt and black pepper to taste Fresh parsley, for garnish Directions: In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant. Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally. Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours Kcal: 390 kcal | Servings: 6 servings #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
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  • Cabbage Roll Soup

    Hearty Unstuffed Cabbage Roll Soup with Ground Beef and Rice

    Ingredients:

    1 tablespoon olive oil

    1 lb (450g) ground beef

    1 onion, diced

    3 cloves garlic, minced

    4 cups chopped green cabbage

    1 large carrot, diced

    4 cups beef broth

    1 (14.5 oz) can diced tomatoes

    1 (15 oz) can tomato sauce

    1 tablespoon tomato paste

    1 tablespoon Worcestershire sauce

    1 teaspoon smoked paprika

    1 teaspoon dried oregano

    1/2 teaspoon salt (adjust to taste)

    1/2 teaspoon black pepper

    1/2 cup uncooked long-grain white rice

    2 tablespoons chopped fresh parsley (for garnish)

    Directions:

    Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.

    Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant.

    Stir in chopped cabbage and carrots, cooking for 4–5 minutes until slightly softened.

    Add beef broth, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Stir to combine.

    Bring soup to a boil, then reduce heat to low and stir in the uncooked rice.

    Simmer uncovered for 25–30 minutes, or until rice is cooked and vegetables are tender.

    Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.

    Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
    Kcal: 320 kcal | Servings: 6 servings

    #cabbagerollsoup #unstuffedcabbageroll #comfortsoup #beefsoup #weeknightdinners #cabbageideas #heartymeals #souprecipe #easyhomemade #fallcooking #winterwarmers #homemadesoup #souplovers #veggieandmeat #familydinner #easycomfortfood #cozyeats #mealprepideas #simpleingredients #classicflavor

    Turn your favorite comfort dish into a spoonful of cozy! This Cabbage Roll Soup is hearty, flavorful, and perfect for chilly days.
    Cabbage Roll Soup Hearty Unstuffed Cabbage Roll Soup with Ground Beef and Rice Ingredients: 1 tablespoon olive oil 1 lb (450g) ground beef 1 onion, diced 3 cloves garlic, minced 4 cups chopped green cabbage 1 large carrot, diced 4 cups beef broth 1 (14.5 oz) can diced tomatoes 1 (15 oz) can tomato sauce 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon salt (adjust to taste) 1/2 teaspoon black pepper 1/2 cup uncooked long-grain white rice 2 tablespoons chopped fresh parsley (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed. Add diced onion and garlic. Sauté for 2–3 minutes until softened and fragrant. Stir in chopped cabbage and carrots, cooking for 4–5 minutes until slightly softened. Add beef broth, diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Stir to combine. Bring soup to a boil, then reduce heat to low and stir in the uncooked rice. Simmer uncovered for 25–30 minutes, or until rice is cooked and vegetables are tender. Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 320 kcal | Servings: 6 servings #cabbagerollsoup #unstuffedcabbageroll #comfortsoup #beefsoup #weeknightdinners #cabbageideas #heartymeals #souprecipe #easyhomemade #fallcooking #winterwarmers #homemadesoup #souplovers #veggieandmeat #familydinner #easycomfortfood #cozyeats #mealprepideas #simpleingredients #classicflavor Turn your favorite comfort dish into a spoonful of cozy! This Cabbage Roll Soup is hearty, flavorful, and perfect for chilly days.
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  • Tomato and Basil Soup

    Creamy Roasted Tomato and Fresh Basil Soup

    Ingredients:

    2 tablespoons olive oil

    1 medium onion, chopped

    3 cloves garlic, minced

    2 pounds ripe tomatoes, halved

    1 cup canned crushed tomatoes

    1 tablespoon tomato paste

    2 cups vegetable broth

    1 teaspoon sugar

    Salt and freshly ground black pepper, to taste

    1/2 cup heavy cream (or coconut cream for vegan option)

    1/2 cup fresh basil leaves, plus more for garnish

    Optional: grated Parmesan or vegan cheese for topping

    Directions:

    Preheat oven to 400°F (200°C).

    Place halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30–35 minutes until slightly charred and softened.

    In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion for 5 minutes until translucent. Add garlic and cook for 1 minute more.

    Add roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes.

    Stir in sugar and adjust seasoning with salt and pepper.

    Remove from heat and add fresh basil. Blend the soup using an immersion blender (or carefully transfer to a blender in batches) until smooth.

    Return the soup to low heat and stir in the heavy cream. Simmer for 5 minutes more.

    Serve hot, garnished with more basil and optional grated cheese.

    Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
    Kcal: 220 kcal | Servings: 4 servings

    #tomatosoup #souprecipe #comfortfood #vegetariansoup #basilrecipes #homemadetomatosoup #roastedtomatoes #easyrecipes #fallrecipes #winterwarmers #healthycomfortfood #creamysoup #glutenfree #dairyoptional #souplovers #simplemeals #plantbased #herbsoup #tomatoandbasil #veganadaptable

    Nothing beats the cozy comfort of a bowl of Tomato and Basil Soup Creamy, fragrant, and absolutely heartwarming!
    Tomato and Basil Soup Creamy Roasted Tomato and Fresh Basil Soup Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 2 pounds ripe tomatoes, halved 1 cup canned crushed tomatoes 1 tablespoon tomato paste 2 cups vegetable broth 1 teaspoon sugar Salt and freshly ground black pepper, to taste 1/2 cup heavy cream (or coconut cream for vegan option) 1/2 cup fresh basil leaves, plus more for garnish Optional: grated Parmesan or vegan cheese for topping Directions: Preheat oven to 400°F (200°C). Place halved tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 30–35 minutes until slightly charred and softened. In a large pot, heat the remaining olive oil over medium heat. Sauté chopped onion for 5 minutes until translucent. Add garlic and cook for 1 minute more. Add roasted tomatoes, crushed tomatoes, tomato paste, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes. Stir in sugar and adjust seasoning with salt and pepper. Remove from heat and add fresh basil. Blend the soup using an immersion blender (or carefully transfer to a blender in batches) until smooth. Return the soup to low heat and stir in the heavy cream. Simmer for 5 minutes more. Serve hot, garnished with more basil and optional grated cheese. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 220 kcal | Servings: 4 servings #tomatosoup #souprecipe #comfortfood #vegetariansoup #basilrecipes #homemadetomatosoup #roastedtomatoes #easyrecipes #fallrecipes #winterwarmers #healthycomfortfood #creamysoup #glutenfree #dairyoptional #souplovers #simplemeals #plantbased #herbsoup #tomatoandbasil #veganadaptable Nothing beats the cozy comfort of a bowl of Tomato and Basil Soup Creamy, fragrant, and absolutely heartwarming!
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  • Coconut-Pumpkin Soup

    Creamy Coconut Pumpkin Soup with Warm Spices

    Ingredients:

    1 tablespoon coconut oil

    1 onion, chopped

    2 cloves garlic, minced

    1 tablespoon grated fresh ginger

    1 teaspoon ground cumin

    1/2 teaspoon ground cinnamon

    4 cups pumpkin purée (fresh or canned)

    1 can (13.5 oz) coconut milk

    3 cups vegetable broth

    1 tablespoon maple syrup or honey (optional)

    Salt and pepper to taste

    Chili flakes or a drizzle of chili oil (optional)

    Fresh cilantro or roasted pumpkin seeds for garnish

    Directions:

    In a large pot, heat coconut oil over medium heat. Add the onion and sauté for 3–4 minutes until soft.

    Stir in garlic and ginger, and cook for another 1–2 minutes until fragrant.

    Add cumin and cinnamon, stirring for 30 seconds to bloom the spices.

    Stir in the pumpkin purée, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.

    Blend the soup with an immersion blender until smooth (or use a countertop blender in batches).

    Add maple syrup or honey if desired, and season with salt and pepper to taste.

    Serve hot, garnished with chili flakes, cilantro, or pumpkin seeds.

    Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
    Kcal: 230 kcal | Servings: 4 servings

    #pumpkinsoup #coconutsoup #fallrecipes #comfortbowl #plantbasedrecipes #veganfriendly #glutenfree #dairyfree #autumncomfort #souptok #spicedpumpkin #souplovers #healthyeats #warmspices #easyweeknightmeals #immuneboost #onepotmeal #vegansoups #nourishingbowl #flavorfulandcozy

    Nothing says fall like a warm bowl of Coconut-Pumpkin Soup Cozy, creamy, and packed with flavor and spice!
    Coconut-Pumpkin Soup Creamy Coconut Pumpkin Soup with Warm Spices Ingredients: 1 tablespoon coconut oil 1 onion, chopped 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 4 cups pumpkin purée (fresh or canned) 1 can (13.5 oz) coconut milk 3 cups vegetable broth 1 tablespoon maple syrup or honey (optional) Salt and pepper to taste Chili flakes or a drizzle of chili oil (optional) Fresh cilantro or roasted pumpkin seeds for garnish Directions: In a large pot, heat coconut oil over medium heat. Add the onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger, and cook for another 1–2 minutes until fragrant. Add cumin and cinnamon, stirring for 30 seconds to bloom the spices. Stir in the pumpkin purée, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes. Blend the soup with an immersion blender until smooth (or use a countertop blender in batches). Add maple syrup or honey if desired, and season with salt and pepper to taste. Serve hot, garnished with chili flakes, cilantro, or pumpkin seeds. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 230 kcal | Servings: 4 servings #pumpkinsoup #coconutsoup #fallrecipes #comfortbowl #plantbasedrecipes #veganfriendly #glutenfree #dairyfree #autumncomfort #souptok #spicedpumpkin #souplovers #healthyeats #warmspices #easyweeknightmeals #immuneboost #onepotmeal #vegansoups #nourishingbowl #flavorfulandcozy Nothing says fall like a warm bowl of Coconut-Pumpkin Soup Cozy, creamy, and packed with flavor and spice!
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  • Eggplant Soup with Garlic

    Velvety Roasted Eggplant and Garlic Soup

    Ingredients:

    2 medium eggplants

    1 large head of garlic

    2 tablespoons olive oil

    1 onion, chopped

    1 celery stalk, chopped

    1 carrot, chopped

    4 cups vegetable broth

    1/2 teaspoon smoked paprika

    1/2 teaspoon cumin

    1/4 cup heavy cream (optional)

    Salt and pepper to taste

    Fresh parsley, for garnish

    Croutons or crusty bread, for serving

    Directions:

    Preheat oven to 400°F (200°C).

    Prick eggplants with a fork and place on a baking sheet along with the unpeeled head of garlic.

    Roast for 35–40 minutes, until the eggplants are collapsed and garlic is tender. Let cool slightly.

    Peel the eggplants and squeeze the roasted garlic cloves out of their skins. Set both aside.

    In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrot until soft, about 7 minutes.

    Add roasted eggplant, garlic, smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes.

    Use an immersion blender to puree until smooth (or blend in batches in a countertop blender).

    Stir in heavy cream (if using), and season with salt and pepper.

    Serve hot, garnished with parsley and accompanied by croutons or crusty bread.

    Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
    Kcal: 180 kcal | Servings: 4 servings

    #eggplantsoup #garliclovers #vegetariancomfortfood #roastedsoup #healthyrecipes #souplovers #autumnrecipes #vegetariansoup #creamyeggplant #roastedgarlic #souprecipe #comfortfood #easymeals #meatlessmonday #herbalicious #homemadesoup #plantbasedeats #eggplantlove #simplecooking #wholesomebites

    Warm, creamy, and packed with flavor – this Eggplant Soup with Garlic is the soul-soothing bowl you didn’t know you needed!
    Eggplant Soup with Garlic Velvety Roasted Eggplant and Garlic Soup Ingredients: 2 medium eggplants 1 large head of garlic 2 tablespoons olive oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 4 cups vegetable broth 1/2 teaspoon smoked paprika 1/2 teaspoon cumin 1/4 cup heavy cream (optional) Salt and pepper to taste Fresh parsley, for garnish Croutons or crusty bread, for serving Directions: Preheat oven to 400°F (200°C). Prick eggplants with a fork and place on a baking sheet along with the unpeeled head of garlic. Roast for 35–40 minutes, until the eggplants are collapsed and garlic is tender. Let cool slightly. Peel the eggplants and squeeze the roasted garlic cloves out of their skins. Set both aside. In a large pot, heat olive oil over medium heat. Sauté onion, celery, and carrot until soft, about 7 minutes. Add roasted eggplant, garlic, smoked paprika, cumin, and vegetable broth. Bring to a boil, then reduce to a simmer for 15 minutes. Use an immersion blender to puree until smooth (or blend in batches in a countertop blender). Stir in heavy cream (if using), and season with salt and pepper. Serve hot, garnished with parsley and accompanied by croutons or crusty bread. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 180 kcal | Servings: 4 servings #eggplantsoup #garliclovers #vegetariancomfortfood #roastedsoup #healthyrecipes #souplovers #autumnrecipes #vegetariansoup #creamyeggplant #roastedgarlic #souprecipe #comfortfood #easymeals #meatlessmonday #herbalicious #homemadesoup #plantbasedeats #eggplantlove #simplecooking #wholesomebites Warm, creamy, and packed with flavor – this Eggplant Soup with Garlic is the soul-soothing bowl you didn’t know you needed!
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