Spicy miso ramen filled with leftover turkey, mushrooms, sweet corn, kale, and soft boiled eggs. This leftover turkey spicy miso ramen is so delicious and perfect for the cooler weather.

Based with creamy coconut milk, red lentils mingle with roasted beets and caramelized delicata squash. Spiced with tantalizing aromatics like cardamom, cinnamon, and nutmeg. Notes: Feel free to leave out the beets if you’re anti-beets.

So comforting you want to sit in it. Only vegan ingredients, great taste and ready in 20 minutes. High in protein and fiber. You won’t be disappointed!

This delightfully hearty noodle soup is made with dried ramen noodles, vegetable stock (but vegetable broth or even chicken broth could be subbed here), fresh veggies, dried herbs, and sriracha! It’s truly incredible.

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

When the temperatures dip, this creamy bowl of Habanero Spiced Pumpkin Soup is sure to warm you up.

Here’s another delicious way to use fresh zucchini: Turn it into a spicy soup with mint, cilantro, and jalapeño. Serve it hot or cold!

A creamy, nourishing soup made of basic pantry ingredients, herbs and greens. It doesn’t require much prep and the hot sauce cuts down on the total number of ingredients, so it’s perfect for cold days and lazy weeknights.

You’ll love how this recipe can be made with one-pot which makes clean up a breeze!

Spicy flavours of Thai red curry paste, mellowed out with fresh cilantro and coconut milk.