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Greek Lemon and Rice Soup

Course Soup
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 2 Tbl Butter
  • 1/3 Cup Minced Green Onions
  • 6 Cups Vegetable or Chicken Broth
  • 2/3 Cup Uncooked Long Grain Rice
  • 4 Eggs
  • Juice of 1 Lemon
  • 1/8 Tsp White Pepper Optional

Instructions
 

  • Melt butter in medium saucepan over medium heat. Add green onions; cook and stir about 3 minutes or until tender.
  • Stir in broth and rice; bring to a boil over medium high heat. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender.
  • Beat eggs in medium bowl. Stir in lemon juice and 1/2 cup broth mixture until blended. Gradually pour egg mixture into broth mixture in saucepan, stirring constantly. Cook and stir over low heat 2 to 3 minutes or until soup thickens enough to lightly coat spoon. Do not boil. Stir in pepper if desired.

Chickpea Noodle Soup

Vegan Soup
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 10

Ingredients
  

  • 2 Tbl Olive Oil
  • 1.5 Cups Carrots
  • 1.5 Cups Celery
  • 1 Yellow Onion, diced
  • 5 Cloves Garlic, minced
  • 1 Tsp Curry Powder
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp Ground Turmeric
  • 32 Oz. Vegetable Broth
  • 1 Can full fat coconut milk 13.5 ounce
  • 8 Oz. Uncooked rotini pasta
  • 1 Can garbanzo beans 15 ounces
  • 2 Bay leaves
  • 1 Tsp Apple Cider Vinegar
  • Kosher Salt
  • Fresh Cracked Pepper
  • Fresh Chopped Parsley for Garnish

Instructions
 

  • Heat oil in a large heavy bottom pot over medium high heat
  • Add carrot, celery and onion along with a couple large pinches of salt and pepper
  • Cook for 8 minutes, stirring frequently
  • Add garlic, curry powder, ginger and turmeric. Cook for another minute, stirring frequently
  • Add a splash of veggie broth to deglaze the pan and scrape all the yummy bits off the bottom
  • Add coconut milk, rotini pasta and chickpeas
  • Add remaining vegetable broth and bay leaves along with another couple large pinches of salt and pepper
  • With heat on medium high, bring soup to a simmer
  • Cover and turn heat to low
  • Simmer for 6-10 minutes or until pasta is just al dente
  • Stir in apple cider vinegar and season to taste with salt and pepper
  • Garnish with fresh chopped parsley and enjoy!

Curried Ginger Pumpkin Soup

Course Soup
Cuisine Plant Based
Servings 8

Ingredients
  

  • 1 Tbl Vegetable oil
  • 1 Large sweet onion, coarsely choopped
  • 1 Large Golden Delicious apple, peeled and coarsely chopped
  • 3 Slices (1/4 inch) peeled fresh ginger
  • 1 1/2 Tsp Curry powder
  • 2 1/2 Cups Vegetable Broth - may need up to 3 cups, divided
  • 2 Cans (15 ounces each) pumpkin puree
  • 1 Cup Canned coconut milk
  • 1 Tsp Salt
  • Black pepper
  • Roasted salted pumpkin seeds

Instructions
 

  • Heat oil in large saucepan over medium heat. Add onion, apple, ginger and curry powder; cook and stir 10 minutes. Add 1/2 cup broth; cover and simmer 10 minutes or until apple is tender.
  • Pour onion mixture into blender; blend until smooth. Return to saucepan. (Or use hand-held immersion blender.)
  • Add pumpkin, 2 cups broth, coconut milk, salt and pepper; cook until heated through, stirring occasionally. If soup is too thick, add additional broth, a few tablespoons at a time until soup reaches desired consistency. Sprinkle with pumpkin seeds, if desired.

Cauliflower Soup

Course Soup
Servings 8

Equipment

  • 1 Crock-Pot

Ingredients
  

  • 2 Heads Cauliflower cut into small florets
  • 8 Cups Chicken broth
  • 3/4 Cup Chopped celery
  • 3/4 Cup Chopped onion
  • 2 Tsp Salt
  • 2 Tsp Black pepper
  • 2 Cups Milk or whipping cream
  • 1 Tsp Worcestershire sauce

Instructions
 

  • Combine cauliflower, broth, celery, onion, salt and pepper in crock-pot slow cooker
  • Cover and cook on low 7 - 8 hours or on high 3 - 4 hours
  • Pour cauliflower mixture into food processer or blender or use a submersion blender and process until smooth
  • Add milk and Worcestershire sauce; process until blended
  • Add back to crock-pot; cover and cook on high 15- 20 minutes or until heated through

Pumpkin-Apple Soup

Course Soup
Cuisine American
Servings 8

Ingredients
  

  • 1/4 Cup Butter
  • 1 Clove Garlic minced
  • 1 Onion chopped
  • 1 Leek chopped
  • 1 Apple cored peeled and chopped
  • 1 Tbl Curry powder
  • 2 Cup Fresh pumpkin chopped
  • 4 Cups Chicken broth
  • 1 Cup Whipping cream
  • Salt and pepper to taste

Instructions
 

  • Melt butter in a saucepan over medium heat; stir in garlic, onion, leek and apple. Saute' until onion and apple are tender.
  • Stir in curry powder; cook one minute, stirring constantly.
  • Add pumpkin and chicken broth. Bring to a boil, stirring occasionally.
  • Reduce heat and simmer until pumpkin is tender.
  • Puree mixture in a blender or food processor. Return to saucepan; stir in cream and heat through.
  • Season with salt and pepper.

Spiced Carrot Soup with Yogurt

Course Soup
Cuisine Clean Eating
Servings 4

Ingredients
  

  • 4 Tbl Butter
  • 3 Leeks sliced
  • 1 Lb Carrots sliced
  • 1 Tbl Ground coriander
  • 5 Cups Chicken Broth or stock
  • 2/3 Cup Greek-style yogurt
  • 2-3 Tbl Chopped fresh coriander
  • Salt and pepper

Instructions
 

  • Melt the butter in a pan. Add the leeks and carrots and stir well, coating the vegetables with the butter. Cover and cook for about 10 minutes, until the vegetables are beginning to soften.
  • Stir in ground coriander and cook for about 1 minute. Pour in the stock and add seasoning to taste. Bring to a boil, cover and simmer for about 20 minutes until the leeks and carrots are tender.
  • Cool slightly then puree the soup in a blender or with an immersion blender until smooth. Return to pan and add 2 tbl of the yogurt and fresh coriander. Taste and adjust the seasoning. Reheat gently but do not boil.
  • Ladle the soup into warmed soup into warmed soup bowls and put a spoonful of the remaining yogurt in the center or each. Serve immediately.