There is no better way to celebrate the season of sweaters and falling leaves than to get cozy with a warm bowl of soup. Vegetarian soups are simple to make and can save you money and time if made in big batches.
Spend some time on the weekend making one of these soul-warming soups and you’l have effortless lunch or dinner options throughout the week. Be sure to freeze smaller portions to eat later.
Try one of these this weekend:
- Fassolada. This Greek white bean soup in a tomato broth can be transformed into a meal with some garlic toast and Greek salad. Also, this soup can be a great way to reuse leftover vegetables in the fridge.
- Hearty Lentil & Black Bean Soup. The addition of smoked paprika gives the beans a smoky ‘meatiness’ that is complex and extremely satisfying for vegetarians. Serve this hearty soup with crusty bread.
- Lemon Lentil Spinach Soup. Lemon brightens this legume soup. Serve with pita and tzatziki or hummus for a wonderfully simple meal.
- Easy Curried Kabocha Soup. A fantastic way to use up any squash or pumpkin, this soup is simple but deliciously warming with a punch of curry. Only 5 ingredients and hardly any prep time, this is great for busy people.
- Mexican Quinoa Soup. Quinoa is a great source of protein and nutrients. The added punch of spice takes you on a mini vacation to South America. And you need that in the in winter.
- Creamy Kale and Vegetable Soup. This soup is fall in a bowl. Kale and bean soup is a one bowl meal, packed with vegetables and protein. And the creamy Parmesan broth makes this the best soup. Period.
Go ahead, skip the store-bought soups and cozy up to some savings and delicious meals ahead.