Broccoli and Stilton Soup Creamy Broccoli & Blue Cheese Soup Elegance Ingredients: 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 medium potato, peeled and diced 1 liter vegetable stock 500g broccoli, chopped (including stalks) 150g Stilton cheese, crumbled Salt and freshly ground black pepper, to taste 100ml single cream (optional, for extra richness) Croutons or toasted walnuts, for garnish Directions: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened. Stir in the diced potato and cook for another 2 minutes. Pour in the vegetable stock and bring to a gentle boil. Simmer for 10 minutes until the potato begins to soften. Add the chopped broccoli and cook for a further 8–10 minutes, or until all vegetables are tender. Remove the pot from heat. Allow to cool slightly before blending the soup with an immersion blender or in batches using a standard blender, until smooth. Stir in the crumbled Stilton and gently reheat the soup. Add cream if using. Season with salt and black pepper to taste. Serve hot, garnished with croutons or a sprinkle of toasted walnuts. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 270 kcal | Servings: 4 servings #broccolisoup #stiltonsoup #comfortfood #fallrecipes #souprecipe #easymeals #vegetariansoup #broccoli #bluecheese #weeknightdinners #homemadesoup #winterwarmers #savoryrecipes #onepotmeals #seasonalfood #souprecipeideas #healthycomfortfood #cheeselovers #gourmetsoup #quickdinners Nothing beats a warm bowl of Broccoli and Stilton Soup on a chilly day! Creamy, cheesy, and absolutely comforting.

Chicken, Lemon, and Rice Soup Comforting Chicken Soup with Lemon and Tender Rice Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, chopped 6 cups chicken broth 1 cup cooked chicken, shredded (rotisserie works well) 3/4 cup long-grain white rice (or brown rice) 2 large eggs Juice of 2 lemons Zest of 1 lemon Salt and freshly ground black pepper, to taste 2 tablespoons fresh parsley, chopped Directions: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened. Pour in the chicken broth and bring to a boil. Add rice and reduce to a simmer. Cook until rice is tender, about 15–20 minutes. Stir in the shredded chicken and let it heat through. In a small bowl, whisk the eggs and slowly add the lemon juice and zest. Temper the egg mixture by slowly ladling in a bit of the hot soup while whisking constantly, then pour the warmed egg-lemon mixture back into the pot. Stir well and cook over low heat for 2–3 minutes—do not boil. Season with salt and pepper. Garnish with fresh parsley and serve hot. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 280 kcal | Servings: 4 servings #lemonchickensoup #comfortfood #soupseason #cozymeals #homemadesoup #riceandsoup #healingmeals #quickdinnerideas #familyfavorites #mediterraneanflavors #easychickensoup #souprecipeideas #souplover #cleaneating #lightcomfortfood #healthyhomemade #fallrecipes #flufoods #dinnerin30 #chickensouplove Warm your soul with this cozy Chicken, Lemon, and Rice Soup Light, tangy, and comforting—perfect for chilly nights or under-the-weather days!

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!

Spicy Tomato and Fish Soup Fiery Tomato Fish Soup with Herbs and Garlic Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 1 red chili pepper, finely chopped (adjust to taste) 1 teaspoon smoked paprika 1/2 teaspoon ground cumin 1 (14 oz) can diced tomatoes 3 cups fish stock or vegetable broth 1 tablespoon tomato paste Salt and black pepper to taste 1 lb white fish fillets (like cod, halibut, or sea bass), cut into chunks Juice of 1/2 lemon 2 tablespoons chopped parsley Crusty bread or cooked rice, for serving (optional) Directions: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and chopped chili pepper, cooking for another 1-2 minutes until fragrant. Stir in paprika, cumin, and tomato paste. Cook for 1 minute. Add the diced tomatoes and fish stock. Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and pepper. Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Stir in lemon juice and chopped parsley before serving. Serve hot with crusty bread or rice on the side if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #spicysoup #fishsoup #seafoodrecipes #tomatobasedsoup #easyfishsoup #quickdinners #weeknightrecipes #seafoodlovers #chilicuisine #flavorfulsoups #glutenfreeoptions #highproteinmeals #mediterraneandiet #healthycomfortfood #souprecipeideas #codrecipes #spicytomatosoup #onepotmeals #garliclovers #lightmeals Bold, spicy, and full of flavor! This Tomato and Fish Soup brings the heat and comfort in every spoonful. A must-try for seafood lovers!

Chilled Avocado Soup with Yogurt Creamy Chilled Avocado Yogurt Soup with Lime and Herbs Ingredients: 2 ripe avocados, peeled and pitted 1 ½ cups plain Greek yogurt 1 cup cold vegetable broth 2 tablespoons fresh lime juice 1 small garlic clove, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh mint, chopped ½ teaspoon ground cumin Salt and black pepper to taste Chopped cucumber, radish, and extra herbs for garnish Olive oil for drizzling (optional) Directions: In a blender or food processor, combine avocados, Greek yogurt, vegetable broth, lime juice, garlic, cilantro, mint, cumin, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. If soup is too thick, add a bit more cold broth or water to reach desired consistency. Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with chopped cucumber, sliced radish, fresh herbs, and a light drizzle of olive oil if desired. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 10 minutes (including chilling) Kcal: 210 kcal | Servings: 4 servings #glutenfree #vegetarian #avocadosoup #coldsoups #greekyogurtrecipes #summermeals #healthylunch #quickrecipes #mintandcilantro #easyappetizers #lightdinners #avocadolovers #refreshingrecipes #chilledsoup #noheatcooking #meatlessmeals #lowcarbrecipes #souprecipeideas #nutritiousmeals #coolcuisine Beat the summer heat with this creamy, cooling Chilled Avocado Soup! Made with yogurt, lime, and herbs — it’s refreshing, light, and perfect for warm days!