Sour Cabbage Soup Hearty Eastern European Sour Cabbage Soup Ingredients: 2 tablespoons oil or butter 1 onion, chopped 2 cloves garlic, minced 2 carrots, diced 1 celery stalk, diced 3 cups sour cabbage (sauerkraut), drained and chopped 5 cups vegetable or chicken broth 1 teaspoon caraway seeds (optional) 1 bay leaf 1 teaspoon paprika Salt and pepper to taste 1/2 cup sour cream (for serving) Fresh dill or parsley for garnish Directions: Heat oil or butter in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened. Stir in the chopped sour cabbage, paprika, and caraway seeds. Cook for 2–3 minutes, allowing the flavors to mingle. Pour in the broth, add the bay leaf, and bring to a boil. Reduce heat and let the soup simmer for 30–35 minutes, or until the vegetables are tender and the soup is flavorful. Remove the bay leaf, adjust seasoning with salt and pepper to taste. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh dill or parsley. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 190 kcal | Servings: 4 servings #sourcabbage #sauerkrautrecipes #comfortsoup #easternEuropeanfood #traditionalrecipes #tangysoup #homemadesoup #fermentedcabbage #cabbagelover #heartymeals #vegetablesoup #vegetarianfriendly #soupseason #winterwarmers #oldworldcooking #heritagerecipes #tangyflavors #brothbased #classiccomfortfood #soupinspo There’s no soup like a tangy, bold, and hearty Sour Cabbage Soup It's cozy, traditional, and full of fermented flavor!

Carrot and Potato Soup Creamy Carrot and Potato Soup with Herbs and Garlic Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 4 large carrots, peeled and sliced 3 medium potatoes, peeled and diced 4 cups vegetable broth 1 teaspoon dried thyme 1/2 teaspoon ground black pepper Salt to taste 1/2 cup milk or plant-based milk (optional for creaminess) Fresh parsley or chives, chopped, for garnish Directions: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and sauté for 1 minute more, until fragrant. Stir in the carrots and potatoes. Cook for 3–4 minutes, stirring occasionally. Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in the milk or plant-based milk, if using, for added creaminess. Heat through but do not boil. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or chives. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 230 kcal | Servings: 4 servings #vegetariansoup #carrotsoup #potatosoup #creamyvegetablesoup #comfortinabowl #easyhomemadesoup #vegetarianrecipes #plantbasedcomfortfood #fallrecipes #quickdinners #dairyfreeoptions #souprecipeideas #herbsandgarlic #rootvegetables #veggielovers #weeknightmeals #onepotmeals #nutritioussoup #simpleingredients #wholesomefood A bowl of warmth and comfort This Carrot and Potato Soup is creamy, herby, and packed with flavor. Perfect for cozy nights in!

Roasted Beetroot and Feta Soup Creamy Roasted Beetroot Soup with Crumbled Feta and Fresh Herbs Ingredients: 4 medium beetroots, peeled and cubed 1 tablespoon olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 medium potato, peeled and diced 4 cups vegetable broth 1 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 1/2 cup crumbled feta cheese 2 tablespoons Greek yogurt or sour cream (optional, for garnish) Fresh dill or parsley, chopped (for garnish) Directions: Preheat the oven to 400°F (200°C). Place the cubed beetroot on a baking sheet, drizzle with olive oil, and roast for 25–30 minutes until tender. In a large saucepan, sauté the onion and garlic over medium heat until soft and fragrant. Add the diced potato, roasted beetroot, cumin, paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are soft. Use an immersion blender or transfer to a blender to purée the soup until smooth and creamy. Season with salt and pepper. Ladle into bowls and top with crumbled feta, a swirl of Greek yogurt or sour cream, and chopped herbs. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes Kcal: 260 kcal | Servings: 4 servings #beetrootsoup #roastedsoup #vegetarianmeals #comfortfood #fetasoup #souprecipe #colorfulsoups #heartydinner #vegetablesoup #homemadesoup #healthycomfortfood #beetlove #glutenfreeoptions #herbygarnish #cozyeats #soupseason #flavorfulsoups #meatlessmonday #easyhomemeals #veggielovers This Roasted Beetroot and Feta Soup is the perfect blend of earthy sweetness and creamy tang. Topped with fresh herbs and feta—every spoonful is a dream!

Golden Potato Soup Creamy Golden Potato Soup with Leeks and Fresh Herbs Ingredients: 4 large golden potatoes, peeled and diced 2 tablespoons unsalted butter 2 tablespoons olive oil 2 leeks, white and light green parts only, sliced and rinsed 3 cloves garlic, minced 4 cups vegetable broth (or chicken broth) 1 cup heavy cream 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) Salt and freshly ground black pepper, to taste Fresh chives, chopped (for garnish) Optional: crispy bacon bits or shredded cheddar cheese for topping Directions: In a large pot, heat butter and olive oil over medium heat. Add leeks and garlic, sautéing until soft and fragrant, about 5-7 minutes. Add diced potatoes and cook for 3-4 minutes, stirring occasionally. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Using an immersion blender or regular blender (in batches), puree the soup until smooth and creamy. Stir in the heavy cream and thyme. Season with salt and pepper to taste. Warm through without boiling. Serve hot, garnished with fresh chives and optional bacon or cheese. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 280 kcal per serving | Servings: 6 servings #potatosoup #comfortfood #creamsoup #souprecipes #vegetablesoup #heartymeals #homemadesoup #easyrecipes #winterwarmers #souplover #veggiecomfort #goldenpotatoes #soupseason #cozymeals #leeksoup #healthycomfortfood #onepotmeal #soupandbread #quickdinner #foodie Warm up your soul with this creamy Golden Potato Soup—rich, velvety, and perfect for chilly days!

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