By Margaret O’Malley
Many-Veggie Vegetable Soup
We like to think of this dish from Love & Lemons as the “everything but the kitchen sink” of all soup recipes. Here at Everyday Health, we have a strict “no produce left behind” policy, and this recipe provides the perfect way to use up all of those death-row veggies in the fridge. Satiating sweet potatoes and carrots pair with lighter veggies like zucchini, tomatoes, and kale to create a hearty, stew-like dish that makes a delicious winter lunch or light supper.
Spiralized Vegan Ramen Soup With Zucchini Noodles
Happiness is when two of your food obsessions (ramen and spiralizing) come together to create a healthy, guilt-free dish. Our friend Ali over at Inspiralized created the ultimate healthy substitute for when you’re jonesing for ramen. This recipe, which swaps noodles for zucchini ribbons, clocks in at 117 calories per serving, making it the perfect starter. Or you can make a vegan-friendly meal by adding protein-rich tofu or quinoa — or a vegetarian (and a little more authentic!) version by serving it with a perfect soft-boiled egg.
Spinach Soup With Rosemary Croutons
Here’s another “easy button” recipe that requires just a few essential ingredients that can be swapped in and out, depending on what you have in the fridge. Here, cooked spinach, onion, and potatoes are blended with rosemary to create a vegetable-rich savory slurp, but you could use any green you have on hand (think: kale, arugula, or mustard greens) and a variety of herbs (thyme, basil, and tarragon would all do the trick!). Eschewing bread? Just skip the croutons.
Carrot Apple Ginger Soup
Check your farmers market, CSA box, or crisper for these fall staples: carrots, onions, apples, and ginger. This bright, sweet, and spicy soup from Joy the Baker keeps well in the fridge for up to four days, and freezes like a dream. Your first week of October lunch problem? Solved!
Amazon Bean Soup With Winter Squash and Greens
If you’re looking for a vegetable-rich soup that even the most persnickety carnivore will love, look no further: The United Nations declared 2016 the “International Year of Pulses” (pulses being beans and legumes to you and me). And there’s a good reason: Beans are cheap, healthy, and environmentally-friendly sources of protein that are packed with fiber and nutrients. We love this wintry mix of beans, carrots, squash, and greens, finished with a squirt of lime. You can easily make this a vegan dish by swapping the butter for heart-healthy olive oil, and the chicken stock for a veggie version.
Now that you’ve got five delicious soup ideas, you’ll need some broth. Matt Weingarten, culinary director for Dig Inn, created this No-Bone Broth recipe from kitchen scraps like apple cores, vegetable peels, and the tops and tails of celery to create a nutrient-rich, vegan stock that’s a perfect base for any soup recipe.
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Tell us: What are your favorite vegetable soup recipes?