Origin Mulligatawny Soup

Mulligatawny, meaning “pepper water,” originated in South India as a spicy broth. It evolved during British colonial times, incorporating ingredients like lentils, apples, and cream, becoming the fusion soup enjoyed worldwide today.

Why You’ll Love This Recipe

This soup beautifully balances spicy, savory, and creamy elements. It’s nourishing, filling, and flexible — great for meal prep or a cozy dinner. Plus, it’s easy to make vegetarian or vegan with simple substitutions.

Also Read : Strawberry Cheesecake Dump Cake

Mulligatawny Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

213

kcal

Ingredients

• 1 cup red lentils, rinsed

• 1 tbsp oil or ghee

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 carrots, diced

• 1 apple, peeled and chopped

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp chili powder (optional)

• 4 cups vegetable or chicken broth

• 1 cup coconut milk or cream

• Salt and pepper to taste

• Fresh cilantro for garnish

Directions

• Heat oil or ghee in a large pot over medium heat. Sauté onion, garlic, and ginger until soft and fragrant.
• Add carrots, apple, and spices. Cook for 2–3 minutes, stirring frequently.
• Stir in the lentils and broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, until lentils are soft.
• Use an immersion blender to puree the soup until smooth (or leave slightly chunky if preferred).
• Stir in coconut milk or cream. Heat through but do not boil.
• Season with salt and pepper to taste.
• Garnish with fresh cilantro and serve hot.

Notes

• For a vegan version, use oil and coconut milk.
• Add cooked chicken or shrimp for a non-vegetarian twist.
• Adjust spices to your heat preference.
• Serve with naan or crusty bread for a complete meal.

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Origin High Protein Broccoli Cheddar Soup

Broccoli cheddar soup is a beloved American comfort dish, especially popular in delis and cafes. This high-protein version keeps all the cheesy goodness, while boosting the nutrition to better suit active lifestyles or anyone looking for a more balanced meal.

Why You’ll Love This Recipe

This isn’t your average broccoli soup. It’s creamy and cheesy, yes—but with the added bonus of protein from Greek yogurt, cottage cheese, or your favorite unflavored protein powder. It’s a satisfying one-bowl meal that feels indulgent while actually fueling you. Great for meal prep, quick lunches, or a cozy dinner with crusty bread.

Also Read : Green Goddess Salad

High Protein Broccoli Cheddar Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

40

minutes

Cooking time

45

minutes

Calories

528

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 4 cups broccoli florets (fresh or frozen)

• 1 carrot, shredded or diced

• 3 cups low-sodium chicken or vegetable broth

• ½ cup plain Greek yogurt or blended cottage cheese

• 1–2 scoops unflavored protein powder (optional)

• 1 cup shredded sharp cheddar cheese

• Salt and pepper, to taste

• Pinch of paprika or nutmeg (optional)

• Optional garnish: more shredded cheese or a sprinkle of red pepper flakes

Directions

• Sauté the base: In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until soft, about 3–4 minutes.
• Simmer the veggies: Add broccoli, carrot, and broth. Bring to a boil, then reduce to a simmer. Cook for 10–12 minutes, until broccoli is tender.
• Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, or leave it chunky if you prefer.
• Add protein and cheese: Stir in Greek yogurt (or cottage cheese) and protein powder if using. Mix well until combined. Add cheddar cheese and stir until melted.
• Season and serve: Add salt, pepper, and a pinch of paprika or nutmeg if desired. Serve hot, topped with extra cheese or red pepper flakes.

Notes

• Protein boost without powder: Blended cottage cheese or Greek yogurt adds creaminess and protein.
• Make it vegetarian: Use vegetable broth and skip protein powder if it contains animal products.
• Want it thicker? Add 1 tbsp flour with the onions or a handful of blended white beans.
• Storage: Keeps well in the fridge for 4–5 days. Reheat gently over low heat to keep the cheese from separating.

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Origin Easy Chicken, Rice, and Noodle Soup

This recipe is a blend of classic American-style chicken noodle soup and rice-based comfort soups found in many cultures. It’s a practical, pantry-friendly twist perfect for busy weeknights or when you’re under the weather.

Why You’ll Love This Recipe

This soup brings together the best of both worlds—noodles and rice—for double comfort. It’s mild, soothing, and filling, making it perfect for the whole family. Plus, it’s quick to throw together with ingredients you likely already have in your kitchen.

Also Read : Greek Couscous Salad

Easy Chicken, Rice, and Noodle Soup

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 6 cups chicken broth

• 1 cup cooked shredded chicken

• ½ cup cooked rice (white or brown)

• ¾ cup egg noodles (uncooked)

• ½ tsp dried thyme or Italian seasoning

• Salt and pepper, to taste

• Optional garnish: chopped parsley or a squeeze of lemon

Directions

• Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook for 5–6 minutes, until veggies begin to soften.
• Simmer: Pour in the chicken broth, add shredded chicken, rice, noodles, thyme, salt, and pepper. Stir and bring to a gentle boil.
• Cook the noodles: Reduce heat to a simmer and cook for 10–12 minutes, or until the noodles are tender.
• Taste & serve: Taste and adjust seasoning. Serve hot, garnished with parsley or a squeeze of lemon for brightness.

Notes

• Use leftovers: This soup is a great way to use up leftover chicken, cooked rice, or even veggies from your fridge.
• Make it creamy: Add a splash of cream or milk at the end for a richer version.
• Gluten-free option: Use gluten-free noodles or skip the noodles entirely and add more rice.
• Freezer-friendly: Let soup cool completely before storing in freezer-safe containers for up to 2 months.

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Origin Creamy Italian White Bean Soup

Inspired by traditional Tuscan white bean soups, this version adds a creamy twist to the rustic Italian classic. Simple pantry staples come together to create deep, slow-cooked flavor in under an hour.

Why You’ll Love This Recipe

• Hearty but wholesome
• Naturally creamy—no heavy cream needed
• Perfect for meal prep or freezing

Alos Read : Cooker Butter Chicken

Creamy Italian White Bean Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Ingredients

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 tsp dried thyme or Italian seasoning

• ¼ tsp crushed red pepper flakes (optional)

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 4 cups vegetable or chicken broth

• 1 bay leaf

• Salt and pepper, to taste

• 2 cups chopped fresh spinach or kale

• Juice of ½ lemon

• Optional garnish: grated Parmesan, fresh parsley, crusty bread

Directions

• Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery. Cook 5–7 minutes, until softened.
• Add seasoning: Stir in thyme and red pepper flakes. Cook 1 minute until fragrant.
• Simmer: Add beans, broth, and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
• Blend partially: Remove bay leaf. Using an immersion blender, blend part of the soup directly in the pot until creamy, leaving some beans and veggies whole. (Or transfer half to a blender and return to pot.)
• Finish: Stir in chopped greens and lemon juice. Simmer 3–5 more minutes until greens are wilted. Season with salt and pepper to taste.
• Serve: Ladle into bowls and top with Parmesan and parsley, if using. Serve hot with warm, crusty bread.

Notes

• No immersion blender? Just mash some beans with a spoon or blend a portion in a standard blender.
• Add protein: Stir in cooked sausage, shredded chicken, or pancetta if desired.
• Make it vegan: Use vegetable broth and skip the Parmesan.
• Freezer-friendly: Let soup cool completely before freezing in portions for up to 3 months.

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Origin Cucumber Soup with Tomatoes

This chilled soup has Mediterranean and Eastern European roots, often enjoyed in summer when cucumbers and tomatoes are at their peak. Variations can be found in Spanish gazpacho or Eastern European yogurt-based soups.

What I Love About This Recipe

It’s incredibly hydrating, full of fresh garden flavor, and requires zero cooking! Perfect as a starter, side, or even a light meal on its own.

Also Read : The Best Avocado Toast

Cucumber Soup with Tomatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Ingredients

• 2 large cucumbers, peeled and chopped

• 2 large tomatoes, chopped

• ½ small red onion, finely chopped

• 1 garlic clove, minced

• 1½ cups plain yogurt or buttermilk (optional for creamy version)

• 1 tbsp olive oil

• 1 tbsp red wine vinegar or lemon juice

• Salt and black pepper, to taste

• Fresh dill or parsley, chopped, for garnish

Directions

• In a blender, combine cucumbers, tomatoes, onion, and garlic. Blend until smooth or slightly chunky, depending on your texture preference.
• Add yogurt or buttermilk (if using), olive oil, and vinegar or lemon juice. Blend again until creamy.
• Season with salt and pepper to taste.
• Chill in the refrigerator for at least 1 hour before serving.
• Garnish with fresh herbs and a drizzle of olive oil if desired.

Notes

• For a vegan version, skip the dairy or use a plant-based yogurt.
• Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
• Use heirloom tomatoes for deeper flavor.

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Origin French Spring Soup

Rooted in classic French cuisine, this soup celebrates la saison printanière with fresh seasonal vegetables and fragrant herbs. It’s a staple in French countryside kitchens where seasonal eating is a way of life.

What I Love About This Recipe

It’s refreshing, nourishing, and full of color. I love how the veggies stay crisp-tender and the broth is so aromatic with herbs like tarragon and parsley. Perfect for a light lunch or a charming dinner starter.

Also Read : Amatriciana Recipe

French Spring Soup

Recipe by RecipeWikki

Servings

5

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

194

kcal

Ingredients

• 1 tbsp olive oil

• 1 leek, sliced (white and light green part)

• 2 garlic cloves, minced

• 2 carrots, diced

• 1 zucchini, diced

• 1 cup green peas (fresh or frozen)

• 4 cups vegetable broth

• 2 cups baby spinach or chard

• Salt and pepper to taste

• Fresh parsley or tarragon, chopped

Directions

• Heat olive oil in a pot. Add leeks and garlic; sauté until soft.
• Add carrots and zucchini; cook for 5 minutes.
• Pour in broth, bring to a simmer. Add peas and cook until tender.
• Stir in spinach and herbs; cook until wilted. Season to taste.
• Serve hot with crusty bread or a sprinkle of grated cheese.

Notes

• Add white beans or small pasta for extra heartiness.
• Use asparagus, fava beans, or fresh herbs based on what’s in season.
• Great as a make-ahead soup—flavors deepen overnight.

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Origin Creamy Mushroom Soup

Cream-based mushroom soups date back to European cuisine, particularly French cooking, where they were refined into elegant dishes served in fine dining. The modern version of Creamy Mushroom Soup gained popularity in American households through canned variations introduced in the early 20th century. Today, homemade versions are preferred for their fresh, robust flavors and healthier ingredients. You can explore a similar version on Bon Appétit.

What I Love About This Recipe

The intense mushroom flavor combined with the creamy texture makes this soup irresistible. The addition of garlic and herbs enhances the earthy taste, and it’s incredibly easy to prepare. Plus, it pairs wonderfully with crusty bread or a light salad, making it a versatile meal.

Also Read : Copycat Cheesecake Factory Brown Bread

Creamy Mushroom Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

280

kcal

Ingredients

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 pound (450g) mushrooms, sliced (button, cremini, or mixed)

• 2 tablespoons all-purpose flour

• 4 cups vegetable or chicken broth

• 1 cup heavy cream

• ½ teaspoon dried thyme or fresh thyme leaves

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon nutmeg (optional, for depth of flavor)

Directions

• Heat butter and olive oil in a large pot over medium heat.
• Add chopped onions and garlic, sauté until fragrant and translucent.
• Stir in the sliced mushrooms and cook until they release moisture and become golden brown.
• Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
• Slowly pour in the broth while stirring continuously. Let it simmer for about 10 minutes.
• Reduce heat and stir in the heavy cream, thyme, salt, pepper, and nutmeg. Simmer for another 5 minutes.
• Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
• Adjust seasoning and serve warm, garnished with extra thyme or a drizzle of cream.

Notes

• For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
• If you prefer a chunkier texture, blend only half of the soup.

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Origin Broccoli Cheese Soup

Broccoli Cheese Soup is believed to have originated in the United States, gaining immense popularity in the late 20th century as a comforting and hearty dish. While creamy vegetable soups have been around for centuries, this particular combination of broccoli and cheese became famous due to its rich texture and comforting taste. Many credit the widespread love for this soup to casual dining chains like Panera Bread, which helped popularize it as a staple menu item. Over time, home cooks and chefs have experimented with different cheeses, seasonings, and techniques to make it even more flavorful.

What I Love About This Recipe

The rich and velvety texture of the soup makes it incredibly satisfying. The combination of sharp cheddar cheese with tender broccoli creates a perfect balance of flavors. Plus, it’s easy to make in under 30 minutes, making it a great weeknight meal.

Also Read : Easy Salted Caramel Apple Pull-Apart Bread

Broccoli Cheese Soup

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

325

kcal

Ingredients

• 3 cups broccoli florets, chopped

• 2 cups shredded sharp cheddar cheese

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups vegetable or chicken broth

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon paprika (optional)

Directions

• In a large pot, melt butter over medium heat. Add chopped onions and garlic, sauté until soft.
• Stir in flour and cook for 1-2 minutes, whisking continuously.
• Slowly add milk, cream, and broth while stirring to avoid lumps.
• Bring the mixture to a simmer, then add chopped broccoli. Cook until tender (about 10 minutes).
• Reduce heat and stir in shredded cheddar cheese until melted.
• Season with salt, pepper, and paprika. Blend for a smoother texture if desired.
• Serve warm with extra shredded cheese on top.

Notes

• For a healthier version, use half-and-half instead of heavy cream.

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