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10 healthy soup recipes

Hearty and soothing, a big bowl of veg-packed soup is the perfect comfort food. While you can blend almost any seasonal ingredients together to make a delicious soup, here are a few of our favourite healthy soup recipes to get you started.

Potato and corn chowder
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Potato and corn chowder

Made with seasonal Maris Piper potatoes, this easy vegan recipe is a comforting bowl of autumnal goodness. Packed with flavour, a hint of spice, and entirely dairy-free, it's perfect topped with a sprinkling of fresh herbs and served with warm fresh bread for dunking.

  1. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery, garlic and paprika, and cook gently for 6-7 mins until the onion is translucent. Stir in the potato, chilli and flour, and cook for a further 2-3 mins until the flour has dissolved.
  2. Pour over the almond milk (it should just cover the potatoes, so top up with cold water if necessary) and continue to cook over a medium heat for 15 mins or until the potato is tender. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan.
  3. Add extra almond milk to thin the soup to your desired consistency. Reheat gently, seasoning to taste, then sprinkle with the parsley and chives. Serve with chunks of warmed bread.

Tip: Freeze spare portions of the soup. Defrost and reheat to piping hot before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipe ideas

View full recipe details
  • Ingredients
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1 Maris Piper potato (approx 250g), peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp plain flour
  • 500ml almond milk, plus extra to taste
  • 200g tin naturally sweet sweetcorn, drained
  • 5g fresh flat-leaf parsley leaves
  • 5g chives, finely snipped
  • fresh bread, warmed, to serve