Short days and chilly temperatures call for simple, warming suppers. Enter: soup, a dish that’s practically synonymous with winter. Eager to add a few go-to options to our repertoire, we reached out to Victoria Dodge, who with her husband, Tamal, founded the Los Angeles, California, and Wilmington, North Carolina-based Yoga Salt studios, and coauthored The Yoga Plate, a collection of more than 100 simple and nourishing vegan recipes. Here, Dodge shares three delicious and satisfying one-pot dishes that will carry you through the cooler months and well into spring.

Cozy Winter White Bean Soup

“Full of nutrients and loaded with protein, this soup will warm your heart and nourish your body on a cold winter day,” says Dodge of this delicious, hearty dish.

Serves 6 to 8

Ingredients:

  • 2 cans white beans
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 medium potatoes, diced
  • 2 large carrots, diced
  • 1 tablespoon parsley, finely chopped
  • 6 cups vegetable broth
  • 1 cup water
  • 1 teaspoon sea salt
  • Pepper, to taste

Instructions:

In a large soup pot, heat olive oil over medium heat. Add onion, celery, and garlic and cook until tender. Add the beans, potatoes, carrots, parsley, salt, and 6 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about one hour, adding more water as necessary. Season with salt and pepper to taste.

Green Soup

“This warm, savory soup is light, but packed with lots of vitamins and minerals and loads of fiber,” Dodge says of this bright and flavorful green soup. “It takes only 30 minutes to prepare, so it’s great when you are in a pinch but want something satisfying.”

Serves 6 to 8

Ingredients:

  • 1 tablespoon grapeseed oil
  • 1 cup onion, coarsely chopped
  • 2 cups celery, coarsely chopped
  • 4 cups broccoli
  • 1 medium size zucchini, coarsely chopped
  • 2 cups baby spinach
  • 4 cups water
  • 1 tablespoon sea salt
  • Pepper, to taste

Instructions:

Heat one tablespoon of grapeseed oil in a large soup pot. Add the chopped onion and celery and sauté until slightly tender. Add the broccoli, zucchini, water, and salt, and bring to a boil. Cover and simmer until all the vegetables are soft but not overcooked (they should still be vibrant green). Turn the heat off.

In a high-speed blender, scoop out half of the soup mixture and blend until smooth. Pour into a separate bowl. Blend the remaining soup, and then pour all blended soup back into the soup pot and heat to desired temperature and serve.

Note: This recipe can be adapted to include different vegetables—Dodge sometimes uses 2 cups cauliflower and 2 cups broccoli, or kale or chard instead of spinach.

Bombay Red Lentil Soup

“The beauty of this dahl is that it is simple, and only takes about 30 minutes to make. The aroma from all the spices will warm your house and make you feel like you are in India,” Dodge says. “Plus, it’s filled with fiber and protein, and there are antioxidant elements and immune-boosting ingredients as well.”

Serves 6 to 8

Ingredients:

  • 1 tablespoon coconut oil
  • 1 cup onion, diced
  • 1 glove garlic, minced
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 2 teaspoons salt, plus one pinch
  • 1/8 teaspoon cayenne (optional)
  • 1 cup red lentils, washed and sifted
  • 1 carrot, diced
  • 4 cups vegetable broth
  • 2 cups water
  • 1/4 teaspoon pepper
  • 2 tablespoons lemon juice
  • 2 cups spinach
  • 1/2 cup diced tomatoes
  • 1/4 cup fresh cilantro, torn
  • 1/4 cup scallions, diced

Heat the coconut oil in a large soup pot on medium heat. Add the onion, garlic, turmeric, cumin, a pinch of salt, and cayenne (optional, for those who like a little heat), and sauté until the spices are blended in and the onion becomes tender. Next, add the lentils, carrot, vegetable broth, water, two teaspoons of salt, and pepper, and bring to a boil. Reduce heat and let simmer uncovered for about 20-30 minutes, or until the lentils fall apart. Add the lemon juice, spinach, and tomatoes just before serving. When the spinach is wilted, stir all ingredients together before ladling into bowls. Top with cilantro and scallions.

Photography and recipes by Victoria Dodge. Yoga Salt is featured in The Scout Guide Wilmington. Learn more about The Yoga Plate, including how to order a copy, here.