Serving soup as a starter, especially during the holidays, is one of the smartest choices you can make. It balances the meal, helps you feel satisfied without overindulging in heavier dishes that follow, and adds hydration and nutrients in a comforting way. Soups are mostly water or vegetable broth, providing fiber from the vegetables, supporting gut health and immunity, and offering just enough calories to calm your appetite. As a dietitian-nutritionist specializing in autoimmune conditions with further training in plant-based nutrition, I recommend soups year-round, adjusting ingredients to the season.
For this winter holiday season, here are some ideas to inspire you. You can adapt, expand, and personalize them to create distinctive, nourishing soups for your festive table.
Chestnut & Cauliflower Soup
I love chestnuts and try to incorporate them wherever possible—smoothies, salads, stir-fries, purées. This time, we feature them in a soup with cauliflower, rich in B vitamins and antioxidants, and packed with magnesium, calcium, phosphorus, and potassium. Recipe: Sauté 1 chopped onion and 1 head of cauliflower, cut into florets, in 1 tbsp olive oil for a few minutes. Add vegetable broth and about 1 cup of plant-based milk, then simmer for 10–12 minutes until the cauliflower softens. Optional: Αdd a splash of plant-based cream and season with salt, pepper, garlic powder, and a pinch of turmeric. Finally, stir in 200 g of cooked chestnuts and blend until smooth.
Celeriac & Hazelnut Soup
Celeriac is excellent for kidney and bladder health, rich in calcium and vitamins C, K, and B complex. It pairs beautifully with the protein and aroma of hazelnuts for a cozy winter soup. Recipe: Sauté 1 chopped onion, 2 garlic cloves, and 2 celery stalks in 1 tbsp olive oil until soft. Add 2 peeled and chopped celeriac roots and vegetable broth, cover, and simmer for 15–20 minutes until tender. Season with nutmeg, salt, pepper, and your favorite spices. Toast some chopped hazelnuts in a pan. For croutons, lightly brush bread with olive oil and garlic powder, then bake for a few minutes. Optional: Blend the soup with a splash of plant-based cream before garnishing with hazelnuts and croutons for a velvety texture.
Creamy Carrot Soup
This soup celebrates the natural carotenoids of carrots and offers a delicious alternative to the classic pumpkin soup. Recipe: Sauté 1 chopped onion and 1 chopped celery stalk in 1 tbsp olive oil for 5 minutes. Add 3 chopped or crushed garlic cloves. Add 1 kg peeled and chopped carrots and 1.5 L vegetable broth. Season with salt, pepper, turmeric, and thyme. Bring to a boil, then reduce heat and simmer, covered, for about 25 minutes until carrots are tender. Remove the thyme, then blend until creamy. Optional: Add plant-based cream and top with homemade croutons and fresh parsley for extra texture.
