• 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!
    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!
    0 التعليقات 0 المشاركات 21كيلو بايت مشاهدة
  • 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!
    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!
    0 التعليقات 0 المشاركات 21كيلو بايت مشاهدة
  • 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!
    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!
    0 التعليقات 0 المشاركات 20كيلو بايت مشاهدة
  • 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.
    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.
    0 التعليقات 0 المشاركات 20كيلو بايت مشاهدة
  • Indian Saag

    Classic Creamy Indian Saag with Spinach and Mustard Greens

    Ingredients:

    4 cups fresh spinach, chopped

    2 cups mustard greens, chopped (optional, or substitute with kale)

    1 large onion, finely chopped

    3 cloves garlic, minced

    1 tablespoon fresh ginger, grated

    2 tablespoons ghee or oil

    1 green chili, finely chopped (optional)

    1 teaspoon cumin seeds

    1 teaspoon garam masala

    1/2 teaspoon turmeric powder

    1/2 teaspoon ground coriander

    1/4 teaspoon red chili powder (adjust to taste)

    Salt to taste

    1/2 cup heavy cream or plain yogurt (optional for creaminess)

    Fresh lemon juice, to taste

    Directions:

    Heat ghee or oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds.

    Add onions, garlic, ginger, and green chili, sauté until onions are golden and soft, about 5-7 minutes.

    Add turmeric, coriander, red chili powder, and salt, stirring to combine well.

    Add chopped spinach and mustard greens. Cook down, stirring occasionally, until the greens are wilted and tender, about 10-15 minutes.

    Transfer the cooked greens to a blender or use an immersion blender to puree until smooth or to your desired texture. Return to skillet.

    Stir in garam masala and cream or yogurt if using, cook for another 3-5 minutes on low heat. Adjust seasoning with salt and lemon juice.

    Serve hot as a side dish or main with naan or basmati rice.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: Approximately 180 kcal per serving | Servings: 4 servings

    #saag #indianspinach #indianrecipes #vegetarian #spinachrecipe #indianfood #comfortfood #vegetarianrecipes #glutenfree #healthyrecipes #greengreens #indianvegetarian #ghee #easyrecipes #leafygreens #creamyspinach #plantbased #homemadefood #weeknightmeals #freshflavors

    Get your greens in with this classic Indian Saag — creamy, flavorful, and packed with wholesome spinach and mustard greens!
    Indian Saag Classic Creamy Indian Saag with Spinach and Mustard Greens Ingredients: 4 cups fresh spinach, chopped 2 cups mustard greens, chopped (optional, or substitute with kale) 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons ghee or oil 1 green chili, finely chopped (optional) 1 teaspoon cumin seeds 1 teaspoon garam masala 1/2 teaspoon turmeric powder 1/2 teaspoon ground coriander 1/4 teaspoon red chili powder (adjust to taste) Salt to taste 1/2 cup heavy cream or plain yogurt (optional for creaminess) Fresh lemon juice, to taste Directions: Heat ghee or oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add onions, garlic, ginger, and green chili, sauté until onions are golden and soft, about 5-7 minutes. Add turmeric, coriander, red chili powder, and salt, stirring to combine well. Add chopped spinach and mustard greens. Cook down, stirring occasionally, until the greens are wilted and tender, about 10-15 minutes. Transfer the cooked greens to a blender or use an immersion blender to puree until smooth or to your desired texture. Return to skillet. Stir in garam masala and cream or yogurt if using, cook for another 3-5 minutes on low heat. Adjust seasoning with salt and lemon juice. Serve hot as a side dish or main with naan or basmati rice. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: Approximately 180 kcal per serving | Servings: 4 servings #saag #indianspinach #indianrecipes #vegetarian #spinachrecipe #indianfood #comfortfood #vegetarianrecipes #glutenfree #healthyrecipes #greengreens #indianvegetarian #ghee #easyrecipes #leafygreens #creamyspinach #plantbased #homemadefood #weeknightmeals #freshflavors Get your greens in with this classic Indian Saag — creamy, flavorful, and packed with wholesome spinach and mustard greens!
    0 التعليقات 0 المشاركات 18كيلو بايت مشاهدة
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