Meatless meals are traditional during Lent and soups make excellent meatless dishes. This collection features 40 meatless Lenten soup ideas. The soups range from simple favorites like tomato soup and lentil soup to traditional soups from around the world.
Why Eat Soup during Lent?
The idea of Lent is a time of penance and sacrifice when you embracing self discipline and simplicity. And soups are one of the simplest and easiest to make of all meals.
Soups are also commonly associated with religious monasteries, where they are regularly served for lunch or dinner. Many churches of all different denominations host soup and bread potluck lunches or dinners during Lent to encourage fellowship.
Soups are wonderful for sharing with friends and family. They are easy to make, easy to transport and easy to stretch to serve a few more people. Just throw some extra carrots or potatoes along with some water into the pot and your soup can feed a crowd.
Lenten Meal Variety
If you aren’t used to eating meatless dinners it can be easy to get into a rut with meatless Lenten meals. When I was growing up my mom had two meals she made for dinner on Fridays in Lent – Tuna Sandwiches or Fish Sticks.
She is allergic to shellfish, so she didn’t like to cook with any seafood, and my Dad didn’t appreciate vegetarian meals. So we ate Tuna or Fish Sticks, which were ok, but I try to be a little more creative when feeding my family!
With this list of soups you should find some amazing inspiration for soup dinners. There are traditional favorites, like lentil soup and minestrone soup, along with others inspired by cultures all over the world.
Some of these soups are cooked in the slow cooker, some on the stove top and some in a pressure cooker like an Instant Pot. Whatever your cooking ability you can find one that will work for you.
Many of these soups can be ready in less than 30 minutes too! Add a crusty loaf of bread and dinner will be ready in no time at all.
While soup is simple it is doesn’t have to be boring. Add some variety and culinary excitement to your Lenten journey this year.
- 2 potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup vegetable broth
- 1 cup water
- 1 tbsp olive oil
- 1 onion
- 4 cups cabbage, about 1/4 of a cabbage
- 1/2 teaspoon thyme
- 1/2 cup cream
- Peel and dice the potatoes. Add to a sauce pan along with salt, pepper, vegetable broth and water.
- Bring the pan to a boil and cook for 10-15 minutes until potatoes are tender.
- While the potatoes cook dice the onions and thinly slice the cabbage.
- When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
- Turn the heat on the sauce pan down to medium low and add the olive oil.
- Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
- Turn the blender on and blend the potato mixture until smooth. An immersion blender also works for blending it.
- Return the potato mixture to the sauce pan and mix with the cabbage.
- Add the cream and heat on low heat for 5 minutes. Don't let it boil.
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Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 547mgCarbohydrates: 31gFiber: 5gSugar: 8gProtein: 6g
Nutrition facts are estimates.