Really Easy Comforting Fall Soup Recipes -My favorites

Fall/Autumn is soup season! 

As the days get shorter, chillier, and damper, nothing hits the spot quite like a steaming bowl of homemade soup. It's not a laborious job, in fact it can be really easy to make homemade soup that you and your family will love!!

These are 4 of my favorite recipes (all plant-based, low fat, but filling) from my fall collection.  They are simple to make and healthy and hearty.

1. My Easiest Black Bean Soup uses canned black beans!

I love this hearty soup that is made quickly using canned black beans. It's warming and delicious and garnished with sliced avocado. Eat it over white rice and it is a meal in itself!

2. Baby Brussels Sprouts Soup in less than 20 minutes

Got a bag of frozen baby Brussels sprouts? Add it to a pot with  other veggies and enjoy this delicious fall soup. It's flavorful and satisfying. I make it in 20 minutes total using in the Instant Pot. The stovetop takes just a little longer but is quick too.

3. Asian  Soup in Just 10 Minutes

Baby bok choy, available at any supermarket, combined with a few other veggies such as mushrooms, sprouts, fresh ginger etc. makes a delicious soothing soup. Everything cooks in just minutes and is warming and comforting. Got rice noodles? Even better-

4. Creamy Red Lentil Pumpkin Soup

 Do you love the taste of pumpkin? - use freshly sliced pumpkin (or any winter squash such as butternut) or to make it really easy use  canned pumpkin puree for this yummy curried red lentil soup. The red lentils make this nourishing soup rich in protein too! 

These 4 nourishing soups can be made quickly and are filling, tasty, and satisfying. Leftovers can be kept in the refrigerator for up to 4 days, and many soups can even be frozen for another time!! 

💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔

I hope you will love these easy recipes as much as we do and maybe even make one of them for Thanksgiving!! 

My Soups Cookbook

Did you know that I published a soups cookbook with over 80 interesting soup recipes and lots of inspirational quotes that inspire healthier eating? My plant-based soups cookbook is available on Amazon and has gotten some really good reviews!  I'm really proud of it, so click on the link and "look inside" on Amazon where you can take a peek at the list of recipes. 

My Cookbook Makes a Great Inexpensive Gift 

It makes a great gift especially for an Instant Pot lovers, as a hostess gift, or stocking stuffer for anyone who wants quick ways to prepare healthy plant-based soups. My recipes use easy to find ingredients and are easy to make on the stove top or in the Instant Pot. 🍯🍠🥔🪴(and no one says that you can't throw in some animal protein if that what you want. 

Take a "look inside" on Amazon:  plant-based soups cookbook

What is your favorite kind of soup? How often do you eat soup in the fall and winter?   Do you make homemade soup or eat it out? 

Disclaimer: I am an affiliate for Amazon and receive a small compensation if you follow a link from my blog and make a qualified purchase on Amazon.

Italian Escarole And White Bean Soup-

Warm up on a chilly fall evening with Italian escarole white bean soup. This simple, hearty soup is perfect for cozy autumn dinners and for enjoying on Halloween night.

Carrot Ginger Zucchini Soup – Cozy Fall Vegetable Soup Recipe

A Chilly Fall Day Calls for Cozy Soup

Do you like the taste of fresh ginger? I do, and this easy carrot ginger zucchini soup feels cozy, soothing, and tastes delicious. 

My son's garden is still flourishing with zucchini, even though fall has officially arrived. When he gifted me three zucchini yesterday- two yellow and one green, I knew I wanted to put them to good use.

Bok Choy and Green Pea Soup - Quick, Easy, and Delicioius.

The weather is starting to warm up a little, but I'm still making soup. The last few weeks I had made vegetarian black bean soup and vegetarian lentil soup but now I wanted something lighter. I made a delicious bok choy and frozen green peas soup that hit the spot.

Spring Mushroom Soup (Instant Pot or Stovetop Recipe)

What's in my soup pot right now? 

With the first signs of spring beginning to appear, my trusty soup pot naturally starts to feel a little lighter, and I start to think about making my light spring mushroom soup.  

Instant Pot Carrot Apple Ginger Soup (6 Ingredients & Easy)

When the temperatures drop and everyone starts talking about snowstorms, all I want is a warm, cozy bowl of soup. Even though there’s no snow here in sunny Florida, my family in Pennsylvania and New York has been sending blizzard photos — and let’s just say, it’s serious soup weather up there!

Instant Pot (or stove top) Black Bean Soup: My Shortcut Recipe Everyone Loves

Easy Instant Pot Black Bean Soup (Perfect for game night)

Looking for a soup recipe that you can make really quickly for a last minute weeknight meal, game night, or any get together?

I love a good bowl of hearty black bean soup, especially when it’s quick, comforting, and easy to make at home. The other night, I had friends over for a fun evening of playing Rummikub, and I thought—why not turn it into a soup and salad dinner before the game. This simple high protein soup was a big hit!!

Yellow Squash Soup Recipe (High Fiber & Delicious)

What To Do With Yellow Squash?

I made this delicious yellow squash soup!

Japanese Inspired Kabocha Miso Soup -Rich, Creamy, Comforting

Tis the season for winter squashes! Meet "kabocha squash" also known as Japanese pumpkin. Have ever tried it? 

While most people are familiar with butternut squash, acorn squash, spaghetti squash, or orange pumpkin, one variety that is more unusual is kabocha squash—a sweet, flavorful squash that’s perfect winter cooking .

Cabbage Carrot Broth: Simple, Soothing, Delicious

Sometimes you are just in the mood for something simple, light, and soothing. This nourishing easy cabbage carrot broth will hit the spot, especially if you add some cooked rice or (gf) noodles to the pot.

It comes together quickly and has a clean, broth-like feel rich in veggies. Nothing fancy—just an easy, wholesome soup that tastes good and feels good.

There’s something almost magical about the way cabbage  and carrots transform a simple pot of broth. I find that they bring a gentle sweetness and depth that makes any soup instantly comforting—

The Backstory: ( Got the backstory idea from Jeff the Chef)

The other night, I didn't have much time to make dinner, but I still wanted a warm bowl of light soup- something flavorful but not overly heavy.

As I stood in the kitchen, I remembered how my own mother used to make a simple traditional broth and add rice or noodles to it.

 I didn't have her exact recipe —just the memory of how much I loved it -  that was enough to inspire me to create my own. I improvised with what I had on hand, and the result was everything I was craving: light, soothing, and full of flavor. In fact, my husband couldn't get enough of it.

Simple broths like this one are perfect for chilly evenings or days when you want something warm, quick, and nourishing. 

Enjoy it as a light detox-style soup, or turn it into a complete meal by adding cooked rice or (rice) noodles at the end.

Why Is Cabbage Carrot Broth A Healthy Choice? 

Cabbage broth is a quiet nutritional powerhouse. Cabbage supplies vitamins C and K along with antioxidants that may support immunity and help reduce inflammation. The combination of cabbage and carrots adds gut-friendly fiber that’s gentle on digestion. The broth is naturally low-calorie yet satisfying, making it perfect for light or “reset” meals. Chickpeas contribute plant-based protein, minerals, and steady energy, and the turmeric—especially when combined with black pepper- may add an extra anti-inflammatory boost.

This broth is vegan, gluten-free, and delicious. I set it to pressure cook in the Instant Pot for only 5 minutes. It took about 30 minutes from prep to finish. 

Can you make it on the stove top? - of course, but it will just take a little longer and may need additional liquid. I make it both ways.

Ingredients to make the soup

• 4 cups chopped cabbage

• 4 medium organic carrots, sliced

• 1/2 cup chopped organic curly parsley

• 1 small organic onion, chopped

• 1 can chickpeas, drained and rinsed

• 1/2 cup chopped scallion

• 1/2 teaspoon turmeric

• 1 teaspoon salt (or to taste)

• Cracked pepper

• Water or vegetable broth to cover the vegetables plus 3 extra cups water

• Optional: cooked rice or rice noodles

• Optional: fresh lime juice for serving

---

Instant Pot Directions

1. Add all ingredients (except rice/noodles and lime) to the Instant Pot.

2. Set to Pressure Cook for 5 minutes.

3. When done, carefully release steam according to manufacturer instructions.

4. Once pressure is fully released, remove the lid and stir in cooked optional rice or rice noodles if desired.

5. Taste and add more salt or pepper if needed.

6. Ladle into bowls and finish with a squeeze of lime juice.

Makes about 6 bowls.

_______________________________________________________

My Notes: 

It's difficult to predict how much seasoning you will need. It will depend on how sweet your carrots are and how rich tasting a cabbage you have. You may need to add some bouillon flavoring if its too bland. 

Creamy Red Lentil Pumpkin Soup- "Curried Up" for Fall

Do you like the taste of pumpkin? Wait until you taste this red lentil pumpkin soup recipe that I've updated from a previous recipe and "curried it up" for this fall. 

I love the taste of curry, but if you don't, just leave it out, substitute pumpkin pie spice, and you will still have a wonderful creamy pumpkin soup.

Tangy Cabbage & Sauerkraut Soup | Easy Fall Recipe

🥣 Soup’s On: 

Bold and Tangy Cabbage & Sauerkraut Soup Recipe

What happened to summer? Was it just two weeks ago that it was 97 hot and humid degrees? Miraculously-it already feels like fall- cool, damp and just 56 degrees ! The temps have been dropping and sweater weather has returned. 

It's time think about soup recipes. When it's cool and damp, I want hearty homemade soup. When I think of hearty, I know I can always count on cabbage.

Zucchini and Green Pea Soup Recipe: Late Summer Harvest

Fresh summer zucchini and frozen green peas make this soup recipe bright and healthy!.

Last week, I picked five rather large zucchinis from my son's garden while he and his family were away on vacation. I used two right away—air frying them as a simple vegetable side dish. But the remaining three zucchini sat on the counter, quietly challenging me to do something more creative.

IMK August 2025

Take a peek at what's been going on IN MY KITCEN- I'm joining Sherry and other bloggers at Sherry's Picking for the monthly IN MY KITCHEN share. Why not follow the link join us? 

Summer’s Bounty & a Breath of Fresh Air

Summer is in full swing, and it shows in the abundance of fresh produce everywhere. After a big storm rolled through last night, the weather has taken a dramatic turn. This morning greeted us with a crisp 64 degrees, and we’re only expecting highs in the 70s—a refreshing change from the sweltering 100-degree heat just two days ago.

Zucchini from my son's garden. 

How an Overgrown Zucchini Turned Into The Perfect Summer Recipe

 

This summer my son planted a vegetable garden in his yard. Like many gardeners, he had a surprise or two along the way. His zucchini plants got a late start, but once they began producing, they didn’t hold back. He missed checking on them for just one day or two days—and suddenly, he had two giant zucchinis-  almost the size of baseball bats- ok not quite. 

He kept one of those zucchini and kindly handed the other over to me. The only question was: what do you do with a oversized, tough skinned zucchini?

My daughter-in-law mentioned she used hers to make ratatouille, but I was craving something simple and soothing. I decided on soup—a great way to soften up that firm flesh and let the flavors shine. But I had no intention of eating hot soup! So- read on...

Ratatouille 

I used half of the zucchini (and peeled it because the skin was tough), scooped out the enormous seeds, and chopped up the zucchini. Then I built a base with onions, celery, potatoes, and white beans, finishing it off with a generous amount of freshly squeezed lime juice and a blend of seasonings.

The result? A light, creamy, and comforting vegan soup with a gentle flavor—perfect as a starter for lunch or dinner. And here’s the bonus: it tastes just as good chilled, making it ideal for warm summer days such as tomorrow when temps will read 97 degrees here in Philadelphia area. 

Turn the vegetables into a side dish: 

 **Here's another bonus: I like this combination of vegetables. If you don't want soup- just make the sauté and omit the liquid. It's a great vegetable side dish perhaps over rice or quinoa. 

Whether you choose to make zucchini soup (hot or chilled)  or a vegetable sauté, if you’ve got an oversized squash on your hands, give it a try—you might be surprised at how delicious simplicity can be.

Ingredients :

zucchini-4 cups chopped in bite-size pieces ( peel the skin if it is tough)

onion - 3 cups of sliced 1/2 moons
potato- 2 cups of diced potato 

celery-1 cup of diced celery 

cannelloni beans-1 can, drained and washed

salt and cracked pepper to taste

3 cups water

4 cups broth  

1/4 teaspoon of cumin or herbs de province (choose one of your preference)

Juice of 1 lime

Directions: 

Sauté the onions in your Instant Pot ( or Dutch oven pan) for about 5 minutes, stirring to prevent burning. Add remainder of vegetables and continue to sauté for about 8 minutes (adding 2 tablespoons of water to prevent sticking if needed). Add the beans, seasoning, water and broth.If using an Instant Pot, secure lid, turn off saute function, and set to pressure cook for 5 minutes.(If using the stove top method add remainder of ingredients, cover with lid, bring to a boil and then reduce heat and cook on low-medium heat for about 20-25 minutes. 

Using an immersion blender, blend to desired consistency (chunky or completely smooth) Wait at least 2 hours before eating or serving, giving ingredients an opportunity to mingle and the flavors t9 enhance. 

Taste, and add additional salt and pepper if needed. OR CHILL OVERNIGHT and enjoy chilled the next day which is what I did!!

My Notes: 

1. I do not use added oils, so I sauté my vegetables entirely in a small amount of water (about 1/2 cup for all these veggies) . I think it tastes great and does not add extra calories. If you don't think so, then sauté in oil. 

2. I use an electric coffee grinder to grind seeds to powder- such as cumin seed. I like to add my cumin powder to the soup after cooking the soup. 

3. I like cannelloni beans the best in this soup, but you can substitute any white bean such as butter beans or chickpeas. 

4. Of course this recipe is naturally gluten-free, vegan, and parve.

Hot or cold it's a good way to use up and enjoy zucchini!!

How is your zucchini doing? What are you making with zucchini ? 

Japanese Steakhouse Onion Soup Made Vegetarian

A Japanese Steakhouse Onion Soup for Vegetarians- Clear, Comforting, and Unami-Rich

I know it's summer in the US, but I still eat soup in the summer. If you don't, then tuck this recipe away for the fall. If you live in Australia- this is perfect timing I think!

 

If you have ever eaten in an American Japanese Hibachi style steakhouse, your first course may have been a small bowl of clear onion-based soup that was light, warm, and full of onion flavor.  Americans have come to know this type of soup as Japanese onion soup. Continue for the recipe

Summer’s Coolest Soup: Spicy Watermelon Gazpacho

Watermelon in Gazpacho? Now, that's something different!!

It's been extremely hot and humid this week and I've made my simple but tasty gazpacho on a few of the nights. Nothing is easier than tossing a few juicy vegetables into the blender for a delicious cold soup. 

However, this time, I added some watermelon to my basic recipe for a little variation.  It's interesting how the flavors all mingle so nicely. 

Transform The Way We Feel

We’re learning more every day just how much real, whole foods—such as fresh fruits, vegetables, and beans—may help transform the way we look and feel. The truth is, we can’t keep relying on processed foods and expect to feel our best. Far too many people are walking around with high blood pressure, high cholesterol, diabetes, and heart disease. Isn’t it time we made the connection between the way we eat and our overall health?

IN MY KITCHEN - APRIL 2025

It's the first of the month and time to give you a peek at what's in my kitchen where I will join other bloggers at sherry's monthly IMK blog share. 

I'm going to be taking a vacation in Europe in May. Being gluten-free and vegetarian/vegan makes it difficult to sometimes find good meals. I'm looking into protein bars to keep as a back up. So far I've tried these three bars. I think I'll be buying a case of the no cow bars. They are vegan, taste good, and lowest in calories but high in protein. 

Creamy Vegetable Kale Soup: Nourish and Rejuvenate

There’s nothing quite like a bowl of homemade soup to bring warmth and nourishment to your day, and this Creamy Vegetable Kale Soup is the perfect blend of hearty and healthy. Packed with creamy potatoes, sweet carrots, flavorful broth, and vibrant kale, this dish is both satisfying and nutrient-dense plant-based soup.