11 Mediterranean One-Pot Recipes for Cold Weather

When the weather gets cold, we all want warm, comforting meals. But no one wants to spend hours cleaning up. That is where Mediterranean one-pot recipes shine. They are simple, use humble ingredients, and come together in a single pot. This means big flavor with minimal mess.

These 11 recipes are perfect for chilly weeknights. They range from creamy soups to hearty stews. There is something for everyone, including vegan, gluten-free, and meat lovers options. So grab your favorite pot, and let us make something cozy.

11 Simple & Satisfying One-Pot Meals

Recipe 1: Roasted Carrot Ginger Soup

Sweet roasted carrots and spicy fresh ginger blend into a silky, comforting soup with warm spices.

Ready in: 1 hour
Serves: 4-6 people

What you need:

• 2 lbs carrots, peeled and chopped into 1-inch chunks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 6 cups vegetable broth
• 1 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• Salt and black pepper to taste
• Plain yogurt or coconut cream for serving (optional)

How to make it:

1. Preheat your oven to 425°F. Toss the carrot chunks with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.
2. While carrots roast, heat the remaining olive oil in a large pot over medium heat. Cook the onion until soft, about 5-7 minutes. Add the garlic and ginger, cooking for 1 more minute until fragrant.
3. Add the roasted carrots, vegetable broth, coriander, and allspice to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Carefully use an immersion blender to puree the soup in the pot until completely smooth. (Alternatively, blend in batches in a regular blender).
5. Season with salt and pepper. Serve hot, with a dollop of yogurt or coconut cream if desired.

Why everyone loves it: Roasting the carrots first gives this soup an incredible depth of flavor. The ginger adds a bright, warming kick that is perfect for cold days. It is vegan-friendly and naturally creamy.

Recipe 2: Greek Avgolemono Soup (Lemon Chicken & Rice Soup)

A classic Greek comfort food. This is not your average chicken soup. It is rich, creamy, and bright with lemon.

Ready in: 45 minutes
Serves: 6 people

What you need:

• 8 cups chicken broth
• 1 lb boneless, skinless chicken breasts or thighs
• 1/2 cup white rice (like jasmine or arborio)
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• Salt and black pepper
• Fresh dill or parsley for garnish

How to make it:

1. In a large pot, bring the chicken broth to a simmer. Add the chicken, cover, and cook for 15-20 minutes until cooked through. Remove the chicken to a plate and shred it with two forks.
2. Return the broth to a simmer and add the rice. Cook for 15-18 minutes, until the rice is tender.
3. In a medium bowl, whisk the eggs vigorously until frothy. Slowly whisk in the lemon juice until combined.
4. Tempering is key: Slowly ladle about 2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This gently heats the eggs.
5. Remove the soup pot from the heat. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. The soup will become creamy and slightly thickened.
6. Stir the shredded chicken back into the soup. Season with salt and pepper. Garnish with fresh herbs and serve immediately. Do not boil after adding the eggs.

Why everyone loves it: It is the ultimate cozy, healing soup. The lemon makes it feel bright and fresh, while the egg creates a luxurious, silky texture.

Recipe 3: Creamy Roasted Cauliflower Soup

Roasting the cauliflower adds a nutty, deep flavor to this simple, elegant soup.

Ready in: 50 minutes
Serves: 4-6 people

What you need:

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 cup half-and-half, whole milk, or canned coconut milk
• Salt and white pepper to taste
• Fresh dill and a drizzle of olive oil for garnish

How to make it:

1. Preheat oven to 425°F. Toss cauliflower florets with 2 tablespoons olive oil, salt, and pepper. Roast for 25-30 minutes until golden brown.
2. In a large pot, heat the remaining tablespoon of oil over medium heat. Cook the onion until soft. Add garlic and cumin, cooking for 1 minute.
3. Add the roasted cauliflower and vegetable broth to the pot. Bring to a boil, then simmer for 10 minutes.
4. Puree the soup directly in the pot with an immersion blender until completely smooth.
5. Stir in the half-and-half (or milk/coconut milk). Warm through but do not boil. Season with salt and white pepper.
6. Serve garnished with fresh dill and a drizzle of good olive oil.

Why everyone loves it: It tastes rich and decadent but is mostly vegetables. The fresh dill garnish is a game-changer, adding a wonderful Mediterranean aroma.

Recipe 4: Turmeric Roasted Cauliflower & Chickpea Stew

A hearty, chunky, and spice-packed vegan stew that is both nourishing and deeply flavorful.

Ready in: 45 minutes
Serves: 4 people

What you need:

• 1 head cauliflower, cut into bite-sized florets
• 1 can (15 oz) chickpeas, rinsed and drained
• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 3 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

How to make it:

1. Preheat oven to 425°F. On a baking sheet, toss cauliflower and chickpeas with 2 tablespoons olive oil, salt, and pepper. Roast for 20-25 minutes until cauliflower is tender and browned.
2. Meanwhile, in a large Dutch oven or pot, heat the remaining oil. Cook onion until soft. Add garlic, tomato paste, turmeric, cumin, and paprika. Cook for 1 minute, stirring.
3. Add the diced tomatoes (with their juices) and vegetable broth. Bring to a simmer.
4. Stir in the roasted cauliflower and chickpeas. Simmer for 10 minutes to let flavors combine.
5. Stir in the fresh spinach and cook just until wilted. Season with salt and pepper.
6. Serve in bowls, garnished with fresh herbs. Excellent with crusty bread for dipping.

Why everyone loves it: It is a complete, satisfying meal in a bowl. The roasted vegetables add texture, and the anti-inflammatory turmeric makes you feel good from the inside out.

Recipe 5: Spicy Spinach & Lentil Soup

A simple, protein-packed lentil soup with a kick of heat and lots of healthy greens.

Ready in: 40 minutes
Serves: 6 people

What you need:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1.5 cups brown or green lentils, rinsed
• 6 cups vegetable or chicken broth
• 1 can (14.5 oz) diced tomatoes
• 5 oz fresh spinach
• Juice of 1/2 a lemon
• Salt and black pepper to taste

How to make it:

1. In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 7-8 minutes until softened.
2. Add garlic, cumin, and red pepper flakes. Cook for 1 more minute.
3. Add the rinsed lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, until lentils are tender.
4. Stir in the fresh spinach and lemon juice. Cook for 2-3 minutes until spinach wilts.
5. Season generously with salt and pepper. Serve hot.

Why everyone loves it: Lentils cook quickly and make this soup incredibly filling. The spice from the red pepper flakes and brightness from the lemon make it anything but boring.

Recipe 6: Hearty Italian Sausage Minestrone

A robust, chunky soup loaded with sausage, beans, pasta, and vegetables. A complete meal.

Ready in: 50 minutes
Serves: 8 people

What you need:

• 1 tablespoon olive oil
• 1 lb Italian sausage (sweet or spicy), casings removed
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 6 cups chicken broth
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) cannellini beans, rinsed
• 1 cup chopped green beans (fresh or frozen)
• 1 cup small pasta (like ditalini or elbow)
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Grated Parmesan for serving

How to make it:

1. In a large Dutch oven, heat olive oil over medium-high heat. Add sausage, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Remove with a slotted spoon, leaving the fat in the pot.
2. To the same pot, add onion, carrot, and celery. Cook for 6-7 minutes until softening. Add garlic, oregano, and thyme; cook 1 minute.
3. Pour in the broth and crushed tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
4. Add the cooked sausage back to the pot along with the cannellini beans, green beans, and pasta. Simmer for 10-12 minutes, until pasta is al dente.
5. Stir in the kale/spinach and cook until wilted. Season with salt and pepper.
6. Serve hot with plenty of grated Parmesan cheese.

Why everyone loves it: It is the definition of a hearty, comforting stew. The sausage adds tons of flavor, and the pasta and beans make it super satisfying.

Recipe 7: Curried Red Lentil & Sweet Potato Soup

Sweet, savory, and spiced. Red lentils break down to create a naturally creamy, dreamy soup.

Ready in: 40 minutes
Serves: 6 people

What you need:

• 2 tablespoons coconut oil or olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 2 medium sweet potatoes, peeled and diced
• 1.5 cups red lentils, rinsed
• 6 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Juice of 1 lime
• Salt to taste
• Cilantro and crispy fried onions for garnish (optional)

How to make it:

1. In a large pot, heat the oil over medium heat. Cook the onion until soft. Add garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant.
2. Add the sweet potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes until lentils and potatoes are very soft.
3. Use an immersion blender to partially puree the soup, leaving some chunks for texture. (You can also blend half of it in a regular blender).
4. Stir in the coconut milk and lime juice. Warm through. Season with salt.
5. Serve garnished with cilantro and crispy onions for a delicious crunch.

Why everyone loves it: The combination of sweet potatoes, creamy coconut, and warm curry is irresistible. Red lentils cook quickly and make this soup feel luxurious.

Recipe 8: Baked Shrimp Stew (Eastern Mediterranean Style)

Juicy shrimp baked in a rich, chunky tomato sauce with Mediterranean spices.

Ready in: 45 minutes
Serves: 4 people

What you need:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (28 oz) crushed tomatoes
• 1/2 cup vegetable or fish broth
• 1 lb large shrimp, peeled and deveined
• Salt and black pepper
• Fresh parsley, chopped
• Crusty bread for serving

How to make it:

1. Preheat your oven to 375°F.
2. In a large, oven-safe skillet or Dutch oven, heat olive oil over medium heat. Cook onion and bell pepper until soft, about 8 minutes. Add garlic and spices (paprika, cumin, cayenne), cooking for 1 minute.
3. Pour in the crushed tomatoes and broth. Season with salt and pepper. Bring to a simmer and cook for 10 minutes.
4. Nestle the raw shrimp into the hot tomato sauce in a single layer.
5. Transfer the pot to the preheated oven. Bake, uncovered, for 10-12 minutes, just until the shrimp are pink and cooked through.
6. Garnish with fresh parsley and serve immediately with lots of bread for scooping up the sauce.

Why everyone loves it: It feels fancy but is incredibly easy. Baking everything together lets the flavors meld perfectly, and the shrimp stay tender.

Recipe 9: Shakshuka-Style Fish Fillets

Flaky white fish poached in a vibrant, spiced tomato sauce, inspired by the classic egg dish.

Ready in: 30 minutes
Serves: 4 people

What you need:

• 2 tablespoons olive oil
• 1 onion, sliced
• 1 bell pepper (any color), sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 can (28 oz) crushed tomatoes
• 4 white fish fillets (cod, halibut, or tilapia, about 6 oz each)
• Salt and pepper
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

How to make it:

1. In a large, deep skillet with a lid, heat olive oil over medium heat. Cook onion and bell pepper until soft, about 8 minutes.
2. Add garlic, cumin, paprika, and chili powder. Cook for 1 minute.
3. Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes to thicken slightly.
4. Season the fish fillets with salt and pepper. Nestle them into the tomato sauce. Spoon some sauce over the top.
5. Cover the skillet and simmer gently for 8-10 minutes, until the fish is opaque and flakes easily with a fork.
6. Garnish with fresh herbs and serve immediately with lemon wedges and rice or crusty bread.

Why everyone loves it: It is a fast, healthy, and stunning one-pan dinner. The tomato sauce is so good you will want to eat it with a spoon.

Recipe 10: Middle Eastern Beef & Green Bean Stew (Fasolia)

A traditional, comforting stew where tender beef simmers with green beans in a tomato sauce.

Ready in: 1 hour 45 minutes (or 8 hours slow cooker)
Serves: 6 people

What you need:

• 2 lbs stew beef, cut into 1-inch cubes
• Salt and black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 lb fresh or frozen green beans, trimmed
• 2 potatoes, peeled and cubed (optional)
• Chopped fresh parsley for garnish

How to make it (Stovetop):

1. Pat beef dry and season with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Brown the beef in batches on all sides. Remove and set aside.
2. In the same pot, add the onion and cook until soft. Add garlic, allspice, and cinnamon; cook for 1 minute. Stir in tomato paste.
3. Return the beef to the pot. Add diced tomatoes and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. Add the green beans (and potatoes, if using). Cover and simmer for another 30-45 minutes, until beef and vegetables are very tender.
5. Garnish with fresh parsley. Serve with rice or pita bread.

Slow Cooker Method: After browning beef and onions, transfer everything to a slow cooker. Cook on LOW for 7-8 hours. Add green beans in the last 2 hours of cooking.

Why everyone loves it: The warm spices of allspice and cinnamon make this beef stew uniquely aromatic and delicious. It is the ultimate comfort food.

Recipe 11: Simple Lentil & Lemon Soup

A bright, clean, and incredibly easy soup that highlights the goodness of lentils and lemon.

Ready in: 40 minutes
Serves: 4 people

What you need:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1.5 cups brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• Zest and juice of 1 large lemon
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

How to make it:

1. In a large pot, heat olive oil over medium heat. Cook onion, carrot, and celery until softened, about 8 minutes.
2. Add the rinsed lentils, broth, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, until lentils are tender.
3. Remove the bay leaf. Stir in the lemon zest, lemon juice, and fresh parsley.
4. Season generously with salt and pepper. Serve hot.

Why everyone loves it: It is proof that simple ingredients can make the most satisfying meal. The lemon adds a fresh, uplifting note that makes this soup special.

Conclusion

These 11 one-pot recipes prove that you do not need complicated steps or a sink full of dishes to make a deeply satisfying meal. Whether you are craving a creamy soup, a chunky stew, or something in between, there is a Mediterranean-inspired pot of goodness here for you.

On your next cold night, pick a recipe, grab a pot, and enjoy the simple pleasure of a warm, homemade meal with minimal cleanup. Stay cozy