12 Healthy Soup Ideas to Keep You Nourished

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If you’re looking for healthy soup ideas, you’ve got some great options! Try Hearty Vegetable Minestrone for a veggie boost, or Creamy Cauliflower Soup for comfort without the calories. Spicy Black Bean Soup packs protein, while Lemon Chicken Orzo Soup adds a zesty twist to your meal. Roasted Tomato Basil Soup is perfect year-round, and Chicken Tortilla Soup warms you up on chilly nights. These nutritious choices are sure to keep you satisfied—discover more delicious recipes ahead!

Hearty Vegetable Minestrone

Hearty Vegetable Minestrone is a wholesome and satisfying soup that brings together the vibrant flavors and textures of a variety of vegetables. This dish is a fantastic way to incorporate different nutrients into your diet while also enjoying a warm and comforting meal. Ideal for any season, Minestrone is flexible and can be easily adapted with whatever vegetables you have on hand, making it an excellent choice for a healthy, hearty dinner.

As the name suggests, Minestrone is rich in vegetables and often features beans and pasta, providing a nice balance of protein and carbohydrates. The base of the soup is typically a flavorful broth that becomes infused with the essence of seasonal produce, creating a delicious and nourishing experience.

It’s perfect for meal prepping and can be stored in the refrigerator or freezer, making it a convenient option for busy days.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup green beans, chopped
• 1 can (14 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup small pasta (like ditalini or elbow)
• Fresh parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat. Sauté the diced onion and garlic until fragrant and softened, about 3-4 minutes. Add the carrots and celery, cooking for another 5 minutes until they begin to soften.

Stir in the zucchini, bell pepper, and green beans, and continue to cook for an additional 3-4 minutes. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat and let simmer for about 10 minutes.

Add the cannellini beans, dried basil, oregano, salt, and pepper. Finally, stir in the pasta and cook until al dente according to package instructions. Serve hot, garnished with fresh parsley.

To enhance the flavors of your Hearty Vegetable Minestrone, consider making it a day ahead. Allowing the soup to sit overnight gives the ingredients time to meld and intensify the flavors.

Feel free to experiment with different vegetables based on the season or your preferences; leafy greens like kale or spinach can be added toward the end for an extra nutrient boost. Additionally, for a richer flavor, you can add a splash of balsamic vinegar or a few Parmesan cheese rinds while simmering for depth and complexity.

Creamy Cauliflower Soup

Creamy cauliflower soup is a comforting and nutritious dish that makes for a perfect meal on a chilly day. This silky soup isn’t only soothing but also packed with vitamins and minerals, making it a fantastic choice for anyone looking to incorporate healthier options into their diet. The natural creaminess of cauliflower makes it an ideal base for a chunky or smooth soup, and with minimal effort, you can achieve a delectable dish that both adults and children will love.

To elevate the flavor of this simple soup, consider adding spices or herbs such as garlic, thyme, or nutmeg. The aromatic blend will enhance the earthiness of the cauliflower, creating a richer and more satisfying bowl. You can serve this soup as a starter or pair it with crusty bread for a hearty meal. Not only is it a delicious option, but it’s also incredibly easy to prepare, making it a staple recipe to keep on hand.

• 1 medium head of cauliflower, chopped into florets
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or coconut cream for a dairy-free version)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (such as chives or parsley) for garnish

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent. Then, add the cauliflower florets and broth to the pot, bringing it to a boil. Reduce the heat to a simmer and cook until the cauliflower is tender, about 15-20 minutes.

Once tender, use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper to taste.

When cooking creamy cauliflower soup, you can easily customize the texture to your preference. For a chunkier soup, reserve some of the cauliflower florets before blending and add them back in after pureeing. Additionally, experiment with flavoring by incorporating different vegetables like potatoes or carrots for a unique twist, or try adding spices such as paprika or cumin for an extra layer of warmth.

Spicy Black Bean Soup

Spicy black bean soup is a flavorful and nutritious dish that warms the soul while providing a kick to your taste buds. Packed with protein and fiber, black beans aren’t only hearty but also versatile, allowing you to customize the soup to your preference. The combination of spices, vegetables, and a hint of heat makes this soup a perfect meal for any time of the year.

In addition to being delicious, making spicy black bean soup is relatively easy and can be prepared in under an hour. It can be served as a filling meal on its own or paired with rice, cornbread, or a side salad for a more complete dining experience. Whether you’re an experienced cook or a novice in the kitchen, this recipe will make your cooking adventure enjoyable and satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or green)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable or chicken broth
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes with green chilies
• Salt and pepper to taste
• Lime wedges and cilantro for garnish

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and bell pepper, and cook for an additional 3 minutes. Add the cumin, chili powder, and cayenne pepper, and stir to coat the vegetables.

Pour in the broth, black beans, and diced tomatoes, bringing the mixture to a simmer. Let it cook for about 20 minutes to meld the flavors, then season with salt and pepper. For a smoother texture, you can use an immersion blender to purée part of the soup if desired.

When preparing your spicy black bean soup, don’t hesitate to modify the spice levels according to your preference. If you enjoy a milder flavor, reduce the cayenne pepper, or omit it altogether.

You can also enhance the soup with additional toppings like avocado slices, sour cream, or crunchy tortilla strips for added texture. Experimenting with different herbs such as thyme or cilantro can also elevate the flavor profile of your soup!

Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is a delightful twist on traditional chicken soup, packed with vibrant flavors and nourishing ingredients. This bright and zesty dish is perfect for a chilly day or when you need a comforting remedy. The combination of tender chicken, fresh lemon juice, and the small pasta orzo creates a satisfying meal that’s both light and hearty.

The addition of vegetables not only enhances the flavor but also adds nutritional value, making this soup a well-rounded option for lunch or dinner. This recipe isn’t only simple to prepare but also allows for versatility. You can easily customize it by incorporating your favorite vegetables or adjusting the seasonings to suit your taste.

Whether you’re serving it to family or friends, Lemon Chicken Orzo Soup is sure to impress with its invigorating taste and warming essence.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup orzo pasta
• 1 cup frozen peas
• Juice of 1 lemon
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat and add the diced onion, cooking until translucent. Stir in the minced garlic, carrots, and celery, cooking for about 5 minutes.

Add the chicken breasts and pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce to a simmer and cook for about 15 minutes or until the chicken is fully cooked. Remove the chicken, shred it, and return it to the pot.

Add the orzo pasta, peas, lemon juice, and lemon zest. Continue to simmer until the orzo is cooked, around 10 minutes. Season with salt and pepper to taste.

For the best flavor, consider using freshly squeezed lemon juice and zest to brighten the soup. You can also opt for homemade chicken broth for added depth.

Additionally, feel free to swap out vegetables based on your preference or what you have on hand; spinach, kale, or zucchini are great alternatives. If you’re preparing the soup ahead of time, keep in mind that the orzo may absorb some of the broth, so be prepared to add a splash of additional broth or water when reheating.

Roasted Tomato Basil Soup

Roasted Tomato Basil Soup is a comforting and delicious dish that’s perfect for any time of the year. This recipe enhances the natural sweetness of ripe tomatoes by roasting them until they’re caramelized, allowing the flavors to deepen and intensify.

Paired with aromatic fresh basil, this soup isn’t only rich and creamy but also brimming with nutrients, making it a wholesome choice for you and your family.

Making roasted tomato basil soup is straightforward, and it can easily be tailored to suit your taste preferences. By using ingredients that are often fresh and easily available, you’ll create a delightful dish that warms the heart and soul.

Serve it alongside a slice of crusty bread or a light salad for a complete meal that everyone will enjoy.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 1 tablespoon balsamic vinegar
• Optional: heavy cream or coconut milk for creaminess

Preheat your oven to 400°F (200°C). Spread the halved tomatoes, chopped onion, and garlic cloves on a large baking sheet, then drizzle with olive oil and season with salt, pepper, and dried oregano.

Roast in the oven for about 30-35 minutes, or until the tomatoes are tender and caramelized. Once roasted, transfer the mixture to a pot, add the vegetable broth, and bring it to a simmer.

Stir in the fresh basil and balsamic vinegar. Use an immersion blender to puree the soup until smooth, and add heavy cream or coconut milk if a creamier texture is desired.

For an extra depth of flavor, consider adding a bit of grated Parmesan cheese right before serving or top with a dollop of plain Greek yogurt.

Cooking the soup in larger batches is also a great option as it freezes well and can be enjoyed later. Additionally, serve garnished with extra fresh basil leaves, a drizzle of olive oil, or croutons for added texture.

Lentil and Kale Soup

Lentil and kale soup is a nourishing dish that combines the earthy flavors of lentils with the robust, slightly peppery taste of kale. This hearty soup is a fantastic option for a comforting meal, packed with protein, fiber, and plenty of vitamins. Lentils cook quickly compared to other legumes, making this soup a convenient choice for busy weeknights while still delivering a warm and satisfying bowl of goodness.

In addition to being delicious, lentil and kale soup is also highly customizable. You can add vegetables like carrots or celery for more depth and texture or incorporate spices such as cumin or smoked paprika for an added kick. This recipe is both vegan and gluten-free, making it a versatile option for those with dietary restrictions, and it’s a great way to introduce more plant-based meals into your diet.

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 6 cups vegetable broth
• 2 cups chopped kale, stems removed
• Salt and pepper to taste
• Optional: lemon wedges for serving

In a large pot, heat the olive oil over medium heat. Add the diced onion and carrots, sautéing until the onions are translucent, about 5 minutes. Stir in the minced garlic and cumin, cooking until fragrant, about 1 minute.

Add the rinsed lentils and vegetable broth to the pot, bringing it to a boil. Once boiling, reduce the heat to a simmer and cook for about 25 minutes, or until the lentils are tender. Finally, stir in the chopped kale and continue to simmer for an additional 5 minutes, until the kale is wilted. Season with salt and pepper to taste before serving.

When making lentil and kale soup, feel free to batch-cook and freeze the leftovers for a quick meal later on. To enhance the soup’s flavor, consider adding a splash of balsamic vinegar or a spoonful of tomato paste during cooking.

Adjust the texture by using an immersion blender if you prefer a creamier consistency, or leave it chunky for a heartier meal.

Asian-Inspired Miso Soup

Asian-inspired Miso Soup is a warmth-inducing staple that combines aromatic flavors with health benefits. This comforting dish originates from Japan and has gained global popularity due to its umami-rich profile and adaptability. Miso, a fermented soybean paste, serves as the foundation of the soup, offering a deep, savory taste that pairs beautifully with a variety of vegetables and proteins.

Not only is miso soup delicious, but it’s also packed with probiotics and essential nutrients, making it a perfect addition to any meal. To create a nourishing bowl of miso soup, you can customize ingredients to suit your preferences. Traditionally, it features ingredients like tofu, scallions, and seaweed, but you can experiment with mushrooms, carrots, or even bok choy.

This adaptable soup can be enjoyed as a starter or a light meal, and its ease of preparation makes it a great choice for busy weeknights. In just a matter of minutes, you can have a nutritious and satisfying bowl of miso soup ready to enjoy.

Ingredients:

• 4 cups of vegetable or chicken broth
• 3 tablespoons of miso paste (white or red)
• 1 cup of firm tofu, diced
• 1 cup of sliced mushrooms (shiitake or button)
• ½ cup of chopped scallions (green onions)
• 1 cup of seaweed (wakame), rehydrated
• 1 tablespoon of soy sauce (optional)
• 1 teaspoon of sesame oil
• Fresh herbs for garnish (like cilantro or basil, optional)

In a medium saucepan, bring the vegetable or chicken broth to a gentle simmer. Whisk in the miso paste until fully dissolved. Add the diced tofu and sliced mushrooms, allowing them to cook for about 5 minutes. Stir in the scallions and rehydrated seaweed before removing the pot from heat.

Optionally, add soy sauce for extra flavor and drizzle with sesame oil before serving. When making miso soup, it’s important not to boil the broth after adding the miso, as high heat can diminish the beneficial probiotics found in the miso.

Feel free to customize the soup with your favorite vegetables or proteins, and consider adding a squeeze of fresh lime or lemon juice just before serving to brighten the flavors. Miso soup is best enjoyed fresh, but leftovers can be stored in the refrigerator for a day or two—simply reheat gently to preserve the flavors.

Butternut Squash and Apple Soup

Butternut squash and apple soup is a delightful autumn dish that marries the sweetness of roasted butternut squash with the tartness of fresh apples. This creamy soup isn’t only nourishing but also incredibly easy to prepare. Perfectly suited for chilly evenings, it’s great as a starter or a main course paired with crusty bread.

To make this soup, you’ll roast butternut squash and apples to enhance their natural flavors, adding depth to the final dish. A blend of aromatic spices like ginger and nutmeg adds warmth, making every spoonful a comforting experience. This healthy soup is rich in vitamins and minerals while also being naturally gluten-free and vegan, making it suitable for various dietary preferences.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 medium apples, peeled and chopped (preferably a tart variety like Granny Smith)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper on a baking sheet, and roast for 25-30 minutes until tender.

In a large pot, sauté the onion and garlic until translucent. Add the roasted squash and apples, ground ginger and nutmeg, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender. Adjust seasoning to taste and serve hot, garnished with fresh parsley if desired.

For ideal flavor, consider roasting the squash and apples until they’re slightly caramelized, which will enhance their natural sweetness. You can also experiment with different spices, such as cinnamon or curry powder, to add a unique twist to the soup.

Be certain to taste as you go, adjusting flavors to your preference; a splash of lemon juice can also brighten the flavors. Leftovers can be stored in the refrigerator for up to 5 days, and the soup freezes well, making it a fantastic make-ahead meal.

Chicken Tortilla Soup

Chicken Tortilla Soup is a flavorful and nutritious meal that can warm you up on chilly evenings. This dish isn’t only packed with tender chicken and vibrant vegetables but also garnished with crispy tortilla strips, adding a delightful crunch to each spoonful. Ideal for families or cozy gatherings, this hearty soup is easy to make and can be tailored to suit your taste preferences.

To prepare Chicken Tortilla Soup, start by gathering fresh ingredients that will yield a hearty broth with robust flavors. The combination of spices and toppings will complement the base perfectly. This versatile recipe can be made in a pot on the stovetop, or you can choose to use a slow cooker for convenience. No matter how you choose to prepare it, you’ll enjoy every bite of this nourishing meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (red or green)
• 1 jalapeño, finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Tortilla strips (for garnish)

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, bell pepper, and jalapeño (if using). Sauté for another 2-3 minutes. Then, sprinkle in the cumin and chili powder, stirring well to coat the vegetables.

Pour in the chicken broth, followed by the shredded chicken, diced tomatoes, black beans, and corn. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. Season with salt and pepper to taste.

For the best flavor, let the soup simmer to allow the ingredients to meld together. If you want a richer texture, you can blend a portion of the soup using an immersion blender, then return it to the pot.

When serving, top each bowl with fresh cilantro, a squeeze of lime juice, and crispy tortilla strips for an added crunch. Consider balancing the flavors by adjusting the seasoning or adding additional toppings like avocado or cheese. Enjoy this comforting dish as is or with warm tortillas on the side!

Quinoa and Vegetable Stew

Quinoa and Vegetable Stew is a wholesome meal that combines the nutritional benefits of quinoa with a variety of fresh vegetables. This hearty dish isn’t only packed with protein, fiber, and essential vitamins, but it also offers a delightful combination of flavors and textures. Whether you’re looking for a satisfying dinner or a flavorful lunch option, this stew is perfect for any occasion. Clean, simple, and made with whole food ingredients, it also caters to various dietary preferences.

Making a quinoa and vegetable stew is an excellent way to use up any leftover vegetables you have on hand. The beauty of this recipe lies in its versatility—feel free to mix and match your favorite seasonal vegetables. The quinoa acts as a fantastic base, soaking up the broth and adding a unique nutty flavor that pairs beautifully with the vibrant veggies. Before you know it, you’ll have a delicious and nourishing meal that warms you right up.

• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup chopped kale or spinach
• 1 teaspoon dried thyme
• 1 teaspoon cumin
• Salt and pepper to taste

In a large pot over medium heat, add olive oil and sauté the onions and garlic until soft and fragrant, about 3-4 minutes. Add the carrots and bell pepper, cooking for an additional 5 minutes.

Pour in the vegetable broth and bring to a simmer, then add the rinsed quinoa, zucchini, thyme, cumin, salt, and pepper. Cover the pot and let it cook for about 15-20 minutes until the quinoa is fluffy and the vegetables are tender.

In the last few minutes of cooking, add the chopped kale or spinach and stir until just wilted.

When preparing this quinoa and vegetable stew, feel free to adjust the seasoning according to your taste. Adding a squeeze of lemon juice or a splash of soy sauce can enhance the flavor.

You may also boost the protein content by adding beans or lentils to the stew. For an extra layer of flavor, consider garnishing with fresh herbs like parsley or cilantro before serving.

Store any leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.

Clam Chowder With Cauliflower

Clam chowder is a classic dish that warms the soul, and by incorporating cauliflower into the mix, you can create a healthier version that doesn’t skimp on flavor. The sweet, subtle taste of cauliflower pairs perfectly with the briny, rich notes of clams, making this chowder not only delicious but also nutritious.

Whether you’re looking for a comforting meal on a cold day or just want to enjoy a bowl of savory goodness, clam chowder with cauliflower is an excellent choice. This recipe is simple and can be prepared in under an hour, making it easy to whip up any day of the week.

The creamy texture of the chowder is enhanced with the addition of cauliflower, which also serves to lighten the dish while providing added fiber and vitamins. With a few basic ingredients, you’ll have a hearty and satisfying soup that you can enjoy on its own or with a slice of crusty bread.

• 2 cups fresh cauliflower florets
• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups potatoes, diced
• 2 cups clam juice
• 1 cup heavy cream or coconut milk
• 2 cans (6.5 oz each) clams, drained
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add the cauliflower and diced potatoes, then pour in the clam juice. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 15-20 minutes. Stir in the heavy cream (or coconut milk) and the clams, then season with salt and pepper to taste. Simmer for an additional 5 minutes before serving.

For an extra layer of flavor, consider adding a splash of white wine or some fresh thyme during the cooking process. You can also blend part of the cauliflower before adding the clams for a creamier texture without using too much cream.

When serving, sprinkle crispy bacon and fresh parsley on top for a delightful presentation. This chowder can be made in advance and reheated, as its flavors meld beautifully over time. Enjoy your heart-healthy clam chowder!

Thai Coconut Curry Soup

Thai Coconut Curry Soup is a delightful and aromatic dish that captures the essence of Thai cuisine. This soup is a perfect balance of spicy, sweet, and savory flavors, making it a comforting and satisfying option for any meal. With its creamy coconut milk base, vibrant vegetables, and aromatic spices, this soup is sure to warm you up while providing a plethora of health benefits.

The beauty of this soup lies not only in its rich flavors but also in its versatility. You can customize it with your choice of protein or switch up the vegetables based on what you have on hand. Whether you’re a fan of shrimp, chicken, or a plant-based option like tofu, this recipe is easily adaptable to suit your preferences. Additionally, it’s a quick dish to prepare, making it a great weeknight dinner option.

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 tablespoons red curry paste
• 4 cups vegetable or chicken broth
• 1 can (13.5 oz) coconut milk
• 2 cups mixed vegetables (e.g., bell peppers, carrots, bok choy)
• 1 pound protein (shrimp, chicken, or tofu)
• 2 tablespoons soy sauce or tamari
• Juice of 1 lime
• Fresh cilantro, for garnish

In a large pot, heat the coconut oil over medium heat. Add the onions and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, and red curry paste, cooking for 1-2 minutes until fragrant. Pour in the broth and coconut milk, bring to a simmer, then add your choice of protein and mixed vegetables. Cook for another 5-10 minutes or until everything is cooked through. Stir in soy sauce and lime juice before serving, garnished with fresh cilantro.

For an extra layer of flavor, consider toasting the red curry paste in the coconut oil for a couple of minutes before adding the other ingredients. You can also enhance the soup with fresh herbs like Thai basil or additional spices such as lemongrass for an aromatic touch. If you prefer a creamier texture, blend a portion of the soup before mixing it back in, or consider adding more coconut milk based on your taste preference. Enjoy!