Some bowls comfort the soul, others leave you wanting more flavor. Fortunately, you don’t have to go out to eat if you want to enjoy this gut-friendly miso soup in a much healthier way. You can quickly and easily make it at home and omit the tofu!

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Is there anything better than a warm bowl of comforting soup during a crisp autumn evening? A relaxing massage on a tropical beach might rival the bowl of soup, but just imagine that it isn’t for the sake of our argument. The ingredients in that bowl of soup, though, can either benefit or harm your health. Fortunately for you, the soups in this article are made from whole food ingredients and free of preservatives, excess sodium, added flavors, and unhealthy fats. 

There are many different soups, yet people tend to stick to a few classics: chicken noodle, tomato, or minestrone. If you purchase these soups in their canned form, chances are they are riddled with sodium, saturated fat, and processed ingredients. If you tend to enjoy soup when you are sick, you don’t want to put harmful ingredients in the body. In order to recover more quickly, the body requires nutritious foods that contain essential vitamins and minerals. The antioxidants in vegetables can help fight inflammation and get you on the mend more quickly than a can of beef stew.

Now, you do not have to fall ill in order to enjoy a bowl of soup. Comfort your soul on a crisp fall evening with one of the following soup recipes. If you make one of these soups, drop a comment and let us know how you liked it!

Creamy Celeriac Soup

This soup has a luxurious texture and depth of flavor. There is a slightly nutty flavor that makes this the perfect warming fall soup. It’s very easy to make, containing many members of the allium family, including leeks, onion, and garlic.

Click here to make the soup.

Roasted Root Vegetable Soup

Warm, comforting, and very filling, this roasted root vegetable soup includes root veggies like squash, carrots, and potatoes, and onion. Although we have a list of ingredients, you can take a little creative liberty with your root veggies.

Click here to make the soup.

Zucchini Potato Soup

An easy, velvety zucchini potato soup that is perfect for the chilly days of fall and winter. It makes for a great non-dairy, filling dinner!

Click here to make the soup.

Slow Cooker Butternut Squash Soup

Winter squash? Didn’t fall just start? You are not wrong but winter squash refers to squash that are harvested during the fall. And this soup uses one of the most notable squash of the season: the butternut squash. It’s easy to prepare, cozy, and has incredible depth of flavor.

Click here to make the soup. 

Tomato Lentil Soup

Get ready to feast on this culinary creation. This dairy-free, creamy tomato lentil soup is incredibly satisfying and packed with protein. It’s very adaptable, so you can put a little creative culinary spin on the recipe if the inspiration strikes.

Click here to make the soup. 

Roasted Carrot Soup

Slurping a hot soup on a chilly fall evening somehow puts an end to the chaos of the world and allows you to focus on enjoying deliciousness. Give your body and soul a comforting hug with every spoonful of this roasted carrot soup.

Click here to make the soup.

Vegan Tomato Basil Soup

Made with simple ingredients that yield a rich soup with serious depth of flavor, this vegan tomato soup may contend with the best of the best. 

Click here to make the soup.

Simply Vegan Tasty Tortilla Soup

When you see a bowl of tortilla soup, the natural response is to devour it. Even though there is some prep work for this vegan tortilla soup, don’t be afraid! Add everything to a pot and let the flavors intensify!

Click here to make the soup.

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Anyone can say that their New Year’s resolution is to eat healthy foods and lose weight. To put that plan into action is a different story entirely. It can be very challenging to start eating healthier foods, especially if those foods aren’t in regular rotation in normal recipes. So how does one start “eating healthy” all of a sudden, for example, as a New Year’s resolution? Well, it is quite easy to eat in a healthier way with a list of recipes to choose from.

For any resolution, it is best to have a plan and an accountability partner. Having someone accompany you on your health journey means that you can share recipes with that person. Is there a slightly competitive nature? Absolutely, but the support system is truly the gift of an accountability partner. Plus, if you eat out together, you can take turns finding healthy restaurants to try, which can open your eyes to new possibilities with different foods. 

If you want to start making healthy changes in the kitchen, then you need to have recipes to choose from. This article aims to help you on your path to better help by providing you with a series of recipes. Some of the recipes are raw vegan, meaning that our cleansers can enjoy them, while others are for vegans and vegetarians. Some of these recipes may even help detox the body after a long and indulgent holiday season. Eating healthier just makes you feel lighter, and the best part is that you don’t have to sacrifice flavor to feel this way! Here are some healthy choices to get you started on a healthier year of eating. 

Chocolate Banana Chia Pudding

Enjoy this chocolate banana chia pudding as a healthy breakfast or snack. It contains seven simple ingredients and is even simpler to make.

Click here to make the recipe.

Refreshing Winter Fruit Salad

Colorful, refreshing, and rich in nutrients, this winter fruit salad is tossed in a citrus lime dressing that perks up your taste buds.

Click here to make the recipe. 

Digestion Supporting Green Drink

This green smoothie is loaded with fiber and beneficial for everyone, whether you are irregular or have a stellar digestive system.

Click here to make the recipe. 

Tasty Tabbouleh

Learn how to make an authentic, tasty tabbouleh salad that is the perfect, refreshing, light dish you need for your diet resolutions.

Click here to make the recipe. 

Vegan Butternut Squash And Chickpea Stew

There’s nothing like using seasonal produce to make delicious recipes. That’s why we love this hearty butternut squash and chickpea stew.

Click here to make the recipe. 

Roasted Root Vegetable Soup

Warm, comforting, and very filling, this roasted root vegetable soup includes root veggies like squash, carrots, and potatoes, and onion.

Click here to make the recipe. 

Sautéed Zucchini Hummus Wraps

Cooked to perfection, the buttery zucchini rolls up beautifully with the rest of the fresh ingredients in these vegan hummus wraps.

Click here to make the recipe. 

Vegetable Detox Soup

This vegetable detox soup is the perfect, flavorful one pot recipe that helps you get back on track after a season of unhealthy eating.

Click here to make the recipe. 

Coconut Cream Pie Chia Pudding

Dive into dessert in the healthiest way possible! A spoonful of this coconut cream pie chia pudding will excite your taste buds.

Click here to make the recipe. 

Lemon Ginger Immune-Boosting Sorbet

Obey the sorbet! Boost your immune system with a bowl of this sweet and tangy dessert. Ginger lemon sorbet is exactly what you need in life.

Click here to make the recipe.

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Roasted root vegetables can be an incredible side dish. It’s often a colorful medley ingredients, including squash, potatoes, onion, carrots, garlic, turnips, parsnips, or beets. While this soup doesn’t use all of those ingredients, it does use a few winter staples, some of which exhibit impressive antioxidant properties. In fact, three of the ingredients in this soup are excellent sources of beta-carotene!

Although we have a list of ingredients, you can take a little creative liberty with your root veggies. We don’t recommend using beets because they will turn your soup red quickly. The combination of sweet potatoes, butternut squash, carrots, and parsnips is quite tasty and the ingredients complement one another. If you want your soup to be more peppery, swap out the parsnips for some turnips. Just make sure that you always include red onion in the roasting pan, in addition to the onion you’ll sauté for the the soup base.

After the vegetables are nicely charred and fork tender, you’ll need to transfer them to a blender, along with your soup base. Now, if you have an immersion blender, you can pour the roasted vegetables into the large pot with your soup base and blend that way. Choose your own destiny, but make sure to savor the flavors along the way!

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We hold a special place in our hearts for gazpacho. There’s something about the silky smooth texture and chilled, vibrant flavors that are very addicting. The cold, blended mixture seems to cool down your entire body on a hot summer evening. It fills you up and cools you off at the same time. What kind of sorcery is this? It’s raw vegan eating is what it is!

It may seem out of the ordinary to add cantaloupe to a gazpacho recipe, but cantaloupe pairs beautifully with savory flavors. In Italy, it is very common to wrap cantaloupe pieces in prosciutto. The inherent sweetness of the melon balances the salty nature of the cured ham. Plus, cantaloupe and cucumber, both of which are in this recipe, have high water content. That means that they contribute to your hydration efforts, which is especially important when the weather is hot. You have to replenish the water and electrolytes you lose, and this soup can aid that effort.

When it comes to toppings, there are various ingredients that you can use to enhance the already delicious flavor of the gazpacho. Herbs, lemon or lime zest, thinly sliced radishes, and finely diced chives are all excellent toppings. You can also hit the top of the gazpacho with a dash or two of cayenne pepper if you want to take it to another level. Just don’t go crazy with the spice! It’s summer after all, and we don’t want you sweating more than you already are.

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The great thing about gazpacho is that it packs a flavorful punch and it is very easy to make. It’s a great summer appetizer or meal accompaniment, especially next to a large salad or zucchini noodle entree. You can also enjoy gazpacho even if you don’t follow a raw vegan diet. It’s a light entry point to a meal, providing you with lots of nutrients and flavors without filling you up.

Gazpacho is a cold soup or drink made from raw vegetables that you blend together. It originated in the souther regions of the Iberian peninsula, and it is a very common dish to eat in Spain and Portugal. People primarily enjoy this dish during the summer because it is refreshing and cool. Most gazpacho recipes include tomatoes, onion, bell peppers, garlic, olive oil, water, and sea salt. This recipe has many of those ingredients, save for the bell peppers. It does bring more fresh herbs to the party, enhancing the depth of flavor.

This gazpacho calls for fresh cilantro, mint, and a little basil for topping. It also includes one jalapeño, which gives this raw soup a little fiery kick. If you are opposed to spicier flavors, use less of the jalapeño, or choose a more mild pepper like poblano. The acidity and sweetness of the tomatoes, however, do a good job to mellow the intensity of the jalapeño, so don’t worry too much!

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When the weather warms up, you want to eat refreshing dishes that cool you off. Gazpacho is a classic, savory summer soup that originated in Spain. Served in a chilled dish, this soup is classically made with raw vegetables, especially tomatoes, bell peppers, and celery. For this recipe, we incorporate sweet mangos to balance the intensity from the raw onion, black pepper, citrusy orange, and herbaceous basil.

Mangos are not intensely sweet, but they do add a pleasant sweetness to a chilled soup. It is a tropical, refreshing fruit that you can easily enjoy fresh on a hot day, but you can easily incorporate them into savory dishes like this recipe. For example, there are many Thai soups or stew that incorporate mango because the sweetness balances the spicy chilies. This recipe, however, does not contain intense Thai spices, but you can add thinly sliced raw chilies as a topping, provided you want to light a fire on your taste buds!

This is a great make-ahead recipe, as you should chill it for a couple hours in the fridge prior to serving. If you want to store it in the fridge overnight and serve it the next day, that is also a possibility. Make sure that the storage container is airtight, so as to keep it as fresh as possible. When you decide to serve it, drizzle some extra virgin olive oil on top of the soup. You can also top the soup with raw pumpkin seeds, chopped cilantro, and diced cucumbers for more texture.

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When you see a bowl of tortilla soup, the natural response is to devour it. This is completely out of your control because the aroma enchants you, luring you towards the bottom of the bowl, bite by bite. It’s a fairly easy dish to create, and allowing it to cook for a longer time over low heat will only enhance the flavor. If you prefer a soup that has a thinner consistency, you can always add more vegetable broth. Otherwise, this soup will be a little chunky!

The first step for creating this soup is sautéing the onion, garlic, and jalapeño in a large stockpot. Don’t overcook these ingredients; rather, allow them to become translucent and quite fragrant. You may need to turn stove’s vent on high in order to suck up the intense aroma from the jalapeños. Once this trio is sautéed and fragrant, add in the remaining ingredients and bring the liquid to a boil. Once the soup is boiling, reduce the heat to a low simmer and let the flavors intensify for about 15 minutes. Should you want to develop some richer flavors, you can allow the soup to simmer for a longer time.

The great thing about this recipe is it doesn’t take very long to create a flavorful dish. This soup has wonderful flavor combinations, but it’s important for you to taste throughout the cooking process. Adding a little sea salt here or cumin there may prove necessary, especially if you have a specific idea of how you want the soup to taste. Once the soup finishes cooking, ladle it into bowls and prepare to top it with your desired ingredients. Diced avocado, onion, and chopped cilantro make great toppings, in addition to a fresh lime wedge and tortilla strips.

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Now that the weather is warming up, we can post more raw soup recipes. Raw soup seems like an odd choice, but it is a very popular dish in Spain during the summer. Gazpacho is a classic cold Spanish soup that’s typically made with tomatoes, cucumbers, bell peppers, red onion, and garlic. The raw soup in this recipe doesn’t contain any of those ingredients, so it’s a modern spin on an old classic.

Raw soup isn’t for everyone, and that’s perfectly acceptable. It is, however, an easy meal option if you are following the raw vegan diet. Just like a smoothie, add all of the ingredients to a high-speed blender, blend until smooth, and enjoy. We do suggest that you allow the ingredients to blend for at least one minute. A little raw vegan hack for warming a raw soup is allowing the ingredients to blend for about three minutes on high. The revolutions will naturally give the soup a little warmth, although you may not require warmth with this recipe. You may even see some steam!

The base of this raw soup is carrots, apple, and avocado. The avocado provides a creaminess that you don’t typically get from a cold soup or gazpacho recipe. Apple, carrots, and avocado don’t make the soup, but the remaining spices do. In fact, this recipe has an impressive ingredient list, using ginger, curry powder, ground coriander, nutritional yeast, dates, cumin, and more. As with any recipe like this, give it a quick taste test once the blending process is complete and adjust the seasonings as needed. We hope you love it, and give us some love in the comments or share it on social media if you make it! Don’t forget to sprinkle some freshly chopped chives on top for added flavor!

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Refresh your palate and enjoy spoonful after spoonful of this nutritious and delicious gazpacho. If you are not familiar with gazpacho, it is a cold soup that originated in the Andalusia region of southern Spain. Typically, it consists of a mixture of tomatoes, cucumber, bell peppers, onions, garlic, and olive oil. There are fruit-based gazpachos, like this recipe, that use melons as the base.

For this recipe, blend together several ingredients, including watermelon, cherry tomatoes, cucumber, garlic, shallot, and more. The sweetness from the watermelon helps balance the intensity of the other ingredients. One of the great things about this gazpacho is that it helps enhance your hydration efforts. Most of the ingredients in this recipe contain a high water percentage. For instance, the water content of watermelon, cucumber, and tomato exceeds 90%. This also helps with the water consistency of the soup. The soup has some body, but it is meant to be thin and light. That’s why gazpacho is a classic summer dish. The weather is warm, however, and we thought a refreshing raw vegan soup would hit the spot!

One final note for the gazpacho beginner: chop the garlic and shallot prior to blending. The primary reason to do this is to tame their flavor and avoid large chunks that don’t blend during the blending process. You may also have to tinker with the measurements to shape the flavor to your liking. You may want to exclude the serrano pepper, or use less shallot. The choice is up to you! Lastly, the soup comes together with freshly chopped cucumber, tomato, and avocado on top. It’s nice to have a little more texture in your bites!

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