Tomato Cucumber Soup Chilled Tomato-Cucumber Gazpacho with Herbs and Lime Ingredients: 4 ripe tomatoes, chopped 1 large cucumber, peeled and chopped 1/4 red onion, chopped 1 garlic clove, minced 2 tablespoons fresh lime juice 2 tablespoons olive oil 1/4 cup cold water (or more, to adjust consistency) 1 tablespoon chopped fresh parsley or cilantro Salt and freshly ground black pepper, to taste Optional: a few dashes of hot sauce or red chili flakes Directions: In a blender, combine chopped tomatoes, cucumber, onion, garlic, lime juice, and olive oil. Blend until smooth. Add water to reach desired consistency. Season with salt, pepper, and optional hot sauce or chili flakes. Chill in the refrigerator for at least 1 hour to let the flavors develop. Before serving, stir and taste again for seasoning. Garnish with fresh herbs and a drizzle of olive oil. Serve cold with crusty bread or as a refreshing starter. Prep Time: 10 minutes | Chilling Time: 60 minutes | Total Time: 1 hour 10 minutes Kcal: 95 kcal | Servings: 4 servings #tomatocucumbersoup #chilledsoup #gazpachoinspired #veganlunch #summerrefreshment #coldveggiesoup #lightandsavory #healthymeals #rawsoup #refreshingsummer #veganrecipes #coolcooking #noheatrecipes #glutenfreeeats #freshandraw #soupreboot #herbalicious #mediterraneanvegan #rawveggies #plantpowered Cool down with this Chilled Tomato Cucumber Soup — fresh, tangy, and packed with garden flavor!

Black-eyed Pea Soup Smoky Black-eyed Pea Soup with Vegetables and Herbs Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 1 teaspoon smoked paprika 1/2 teaspoon thyme 1/4 teaspoon cayenne pepper (optional) 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed) 4 cups vegetable broth 1 bay leaf Salt and pepper to taste 1 tablespoon lemon juice Fresh parsley, chopped, for garnish Directions: Heat olive oil in a large soup pot over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, carrots, and celery. Sauté for another 5 minutes. Add smoked paprika, thyme, and cayenne. Stir to coat the vegetables. Add black-eyed peas, vegetable broth, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes to blend flavors. Remove bay leaf. Blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture, if desired. Stir in lemon juice, adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 280 kcal | Servings: 4 servings #souplovers #veganrecipes #blackeyedpeas #vegetariansoup #healthycomfortfood #veganprotein #dairyfree #glutenfreeeats #soulfoodinspired #easyvegandinner #plantbasedmeals #souprecipe #highfibermeals #homemadesoup #winterwarmers #smokypaprika #veggiesoup #vegancomfortfood #meatlessmeals #veganstew This hearty Black-eyed Pea Soup is a cozy bowl of smoky, herby comfort. Packed with veggies, flavor, and plant-based protein!

Carrot and Lemon Soup Zesty Carrot and Lemon Soup with Ginger and Herbs Ingredients: 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and sliced Zest of 1 lemon Juice of 1 lemon 4 cups vegetable broth 1/2 teaspoon ground cumin Salt and pepper to taste 1/4 cup coconut milk or heavy cream (optional for creaminess) Fresh parsley or dill, for garnish Directions: In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Stir in garlic and grated ginger, cooking for another 1–2 minutes until fragrant. Add sliced carrots, lemon zest, cumin, salt, and pepper. Stir to coat. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until carrots are very tender. Use an immersion blender (or transfer in batches to a blender) to puree the soup until smooth. Stir in lemon juice and optional coconut milk or cream for added richness. Adjust seasoning to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 180 kcal per serving | Servings: 4 servings #carrotsoup #lemonrecipes #vegancomfortfood #vegetarianmeals #healthyrecipes #immuneboosting #zestylunch #souprecipes #veggiesoup #gingerbenefits #easyweeknightmeals #winterwarmers #lightlunch #glutenfreemeals #onepotmeals #nourishingbowl #wholesomeeats #plantbasedmeals #springflavors #citruslove Bright, warming, and packed with flavor! This Carrot and Lemon Soup is perfect for a light yet nourishing meal.

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!

Zucchini and Basil Soup Creamy Zucchini and Fresh Basil Soup Ingredients: 4 medium zucchinis, chopped 1 medium onion, chopped 2 cloves garlic, minced 3 cups vegetable broth 1/2 cup fresh basil leaves 1/2 cup heavy cream or coconut milk (optional) 2 tablespoons olive oil Salt and pepper to taste Fresh basil leaves for garnish Directions: Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 3-4 minutes until softened. Add chopped zucchini and cook for another 5 minutes, stirring occasionally. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, until zucchini is tender. Remove from heat and add fresh basil leaves. Use an immersion blender to puree the soup until smooth. Stir in cream or coconut milk if using, and season with salt and pepper to taste. Reheat gently if needed, then serve garnished with fresh basil leaves. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: Approximately 120 kcal per serving | Servings: 4 servings #zucchinisoup #basilsoup #creamyveggiesoup #healthyrecipes #vegetarianrecipes #comfortfood #homemadesoup #plantbased #glutenfree #lowcalorie #freshingredients #souprecipes #simplemeals #seasonalrecipes #freshbasil #easycooking #veganfriendly #lightmeals #wellnessfood #greensoup Refresh your palate with this creamy Zucchini and Basil Soup! Light, flavorful, and perfect for a healthy lunch or dinner.