This soups works well with most vegetables from the garden-- experiment and use vegetables that are in season. Chef Meg was inspired to create this meal after a trip to the farmers market. Be creative and use whatever vegetables you have on hand!

Submitted by FUZZYPUFF1

Submitted by CAMELIASOUTH

An easy stew in just 3 steps!

This soup is so simple, with the main ingredient being only carrots, and no potatoes or cream to thicken it. I'm sure there are many directions in which the flavors could travel, but I prefer to make it with a predominantly Indian taste. Feel free to adjust the spicy-level as necessary. I like it with a moderate to intense heat, but you can add more or less cayenne and crushed red pepper to suit your own taste. The final product should be smooth and evenly blended, so you will need some kind of food processing device to get it right.

Submitted by EHD630

Adapted from Carb-Conscious Vegetarian Cookbook

Submitted by DEBBIEJOE1

The kale gives this soup a vitamin A kick!

Submitted by TNSHAVER

Chicken and beef stocks are easy to find on store shelves, and many of them taste almost as good as homemade. It's a bit trickier to find seafood stock, and I've never found one that I really like. Thankfully, making your own is fairly easy.

Submitted by CHEF_MEG

Did you know that just three buffalo wings have 10 grams of fat? (Who eats just three?) This soup has all the spice, creaminess, and tang you crave--with a fraction of the fat.

Submitted by CHEF_MEG

An excellent lunch for an Autumn day

Submitted by BOTTOMLESS

This tomato soup is so rich and thick you'll swear it's laden with cream and butter. The trick is really good tomatoes.

Submitted by CHEF_MEG

Brought To Your Kitchen From SparkPeople Member: LBBROCK195

Cooked lentils are high in calcium, potassium, zinc, and iron.

I went to the Protein Bar and bought a cup of their Kale Navy Bean Soup with Chicken for $6.00. I went to the grocery store that night and bought all of the ingredients you see listed for less than $20.00, and the recipe actually yields more than 6 servings. It's Good and it tastes way better than the Protein Bar!! Also if you don't want chicken you can use Tofu.

Submitted by FUZZYPUFF1

Good for people with sensitive stomachs or those who have a flu. A good source of fibre.

Submitted by NICA444

Very low in Fat. High in vitamins: A, B6, C, Iron & Magnesium. Flavourful!!

Submitted by SMOKINGRILLCAFE

A comforting soup featuring some delicious vegetables

Note: Original recipe calls for milk, but I'm lactose intolerant so use soy milk
Water or vegetable stock may be used instead of water for a vegan friendly recipe

Submitted by CHANILYE

Very rich spicy starter to any meal, full of healthful goodness. I make this during the morning chores, because there are plenty of times to let the soup set until I have time to proceed.

Submitted by SUBSMITH

Thick, smooth broccoli soup with out the dairy or added fat.

Submitted by PLCALWAYS

This non-dairy, low-fat soup is rich in nutrients, low in calories. This is a family favorite that my mom used to make, garnished with a piece of cheese if desired (see instructions)

Submitted by ROLLER-GIRL

Fool-proof, quick and easy, this majorly low-cal soup impresses every time.

Submitted by JUZZYMUFFIN

this soup is a great breakfast on a cold winter morning... yes protein, fiber and with a dash or two of chili sauce it will give you a jump start to your day.

Submitted by LAURALEEJONES

vegetarian soup with oatmeal. hot pepper and cilantro and mexican zing

Submitted by CLY5008

A hearty and tasty soup

The quinoa adds a nutty flavor to this simple soup made from packaged, fresh and frozen ingredients.

***UPDATE*** When I was packaging up my leftovers, I realized that this only makes 11 servings, not 13. I have changed the info so it is more accurate now.

Submitted by FDOODLES

Looking for a simple curry that's flavorful but not too hot? This hearty stew fits the bill.

Submitted by CHEF_MEG

Low calorie and low fat, freezes well.

Submitted by GARDENDIVA2

A delicious soup with a wonderful combination of unique ingredients.

Submitted by LUCIANA1950

Submitted by AURIANNE67

This is an easy and delicious one pot meal. The number of servings seems rather weird, but that is how many 2 cup servings we got. I see that the sodium value is pretty high. There is no way to note it when entering nutrition information, but you rinse the chickpeas which lowers the sodium considerably. Of course you can also reduce the amount of salt you add to lower it even further! If you have left over butternut squash that is already cooked it cuts down the recipe time to less than 30 minutes, just skip the first step and proceed with recipe. Enjoy!

Submitted by FUZZYPUFF1

Drinking apple cider vinegar can be rather hard, this recipe made it easier for me.

Submitted by SCORPIOCANDY