It was a chilly, rainy night in California while visiting and our sweet friends invited us over for dinner. This soup hit the spot! I had never had soup this way but it quickly became a favorite. You can add whatever floats your boat and make the soup base as spicy as you wish. Substitute quinoa for the rice as well if you want to make it grain free. So versatile!

Soup Base:

1 medium onion, chopped
2 cloves garlic, minced
1 28 oz can pureed tomatoes
4 c. chicken broth
1 can el pato
2 tsp. salt
3/4 tsp. pepper
juice of one lemon
1 tsp. cumin

Sauté onion in a little oil till limp. Add garlic and cook a minute longer, Do not burn! Add remaining ingredients and heat to a boil then simmer at least 15 minutes. Add more spice as desired. I used some adobo sauce and Tajin in place of the El Pato this time since I was out and it was great. 

Cilantro Lime Rice:

**I generally double this for the rice

1 T. butter
1 1/4 cups rice 
2 1/4 cups chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest of a large lime
2 T. chopped cilantro
1/4 tsp. cumin or more as desired

Melt butter in a sauce pan and add the rice. Stir and let the rice cook for a minute or two. Add the remaining ingredients and bring to a boil. Reduce heat and cook per time on the rice instructions. Brown rice is longer. I make mine in an electric pressure cooker. 

Soup Ingredients:

Cooked black beans, seasoned if desired with garlic and cumin
Seasoned and grilled Mexican chicken
Salsa
Corn chips or Siete brand chips for grain free option
Cheese if desired
Sour cream
Avocado
Chopped tomatoes or pico
Cilantro

To serve, I layer rice first, then beans and chicken. Ladle soup over those ingredients . I don't like mine swimming, just enough to cover. Top with whatever ingredients is desired. Add salsa if you want it more spicy. 

If you don't own the Love Real Food cookbook by Kathryn Taylor of Cookie + Kate, get it. I have loved every single recipe I have made. This one is straight out of her book without any variations. It's the only one I will post so you have to get the book to get the other amazing recipes. This soup has the unusual combos of peanut butter and garbanzo beans and is so hearty and delicious. I paired it with the apple oat blender muffins for the perfect combo. Don't be afraid to try it! Unless you hate peanuts. 

Ingredients:

2 T. olive oil
1 medium red onion, chopped
1 medium sweet potato, peeled and diced into 1/4 inch squares
1 small jalapeño, diced. Use less if desired.
sea salt
2 T. freshly grated ginger
4 cloves minced garlic
4 cups vegetable broth
2 cups water
3/4 cup creamy, natural peanut butter
6 oz. tomato paste
1 medium bunch kale or collards, ribs removed and chopped
1 can (15 oz) chickpeas, rinsed and drained or 1  1/2 cups cooked

For Garnish:

1/4 cups copped, roasted peanuts
chopped fresh cilantro

Directions:

In a dutch over or soup pot, warm the olive oil over medium heat and cook the onion, sweet potato, jalapeño and dash of salt. Cook, stirring occasionally, until the veggies are tender, about 10 minutes. Add the ginger, garlic and 1 tsp salt. Cook, stirring frequently for about a minute. 

Pour in the broth and water. Increase the heat to medium high and bring the mixture up to a simmer. Cook for 15 minutes, reducing heat as necessary to maintain a simmer. 

In a heatproof medium bowl, combine the peanut butter and tomato paste. Do not use Jif or Skippy! I won't tolerate it! Transfer a cup of hot broth and mix with the peanut butter until smooth. Add the mixture to the soup and mix well.

Stir in the greens and chickpeas and continue to simmer until thick and veggies are all tender, about 15-20 minutes longer. Add more salt and pepper to taste or Sriracha if desired. Top with chopped peanuts and cilantro. You can also serve this over brown rice. 

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Soup is so very easy and filling, I don't care if it's fall or summer, soup is always good. This soup has very little ingredients but is very hearty, like a stew and perfectly seasoned. I make this in a pressure cooker to make it faster but I'll give you both directions. I haven't made a soup without a pressure cooker so I feel for you ladies who have to take the slow route!  INVEST. 

Ingredients:

3 T. oil of choice
1 onion, chopped
8 cups chicken broth (2 boxes of Costco's organic broth)
1 cups wild rice blend (I use the Trader Joe's Organic Wild Rice Blend)
2 cups chopped chicken, cooked and shredded
2 cups sliced carrots
4 celery stalks, chopped (works fine without also)
Salt and pepper to taste
1/2- 1 tsp. Spice Hunter's Smokey Turmeric (optional but it is the BEST)

Stove top directions:

Heat oil in a large pot and sauté the onion for about 5 minutes. Add broth and rice to the onions and bring to a boil. Cover and cook for about 35 minutes. If you don't have cooked chicken at this point, cook chicken while the rice is cooking.  Add the cooked chicken, carrots and celery to the pot and bring back to a boil. Reduce to simmer and simmer about 15-30 minutes until veggies are tender and the soup is thick. Add more broth or water if needed. Add salt and pepper to taste and the smokey turmeric. 

Pressure Cooker Directions:

Sauté onions in the pressure cooker for a couple minutes. Add the broth and rice and bring to pressure for 20 minutes. Release pressure and add veggies and and chicken ( I had my frozen chicken in the George Forman cooking for 12 minutes while the rice was cooking). Bring back to pressure for only a minute. Let it natural release then add salt and pepper, turmeric and let simmer in the pot for 15 minutes or until thick and veggies are tender. If you are in a hurry, just pressure for 2 minutes after adding the veggies and natural release. The veggies should be tender and you can eat it at this point. I like to let mine simmer after a minute so that veggies don't get over cooked. You can let the soup sit on the warm setting for as long as you like! 

Crockpot Directions:

Place all ingredients, and frozen, raw chicken in a crock pot on low for about 7-8 hours. Remove chicken and shred when finished and place back into crock pot. 
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If you are like me and are picking 3-4 zucchinis a day, you need to find every possible way to use them. This recipe turned out so good and was full of so many veggies, even my abundant white eggplants I can never seem to use up. I love to top baked sweet potatoes with chili. Even better on sweet potatoe fries! I would have loved adding some avocado on top but I was fresh out. You can really customize this recipe any way you want. 

Ingredients:

2 medium zucchini or 1 zucchini/ 1 small eggplant
1 medium onion
1 cup chopped green pepper
1 cup chopped red pepper
1 jalapeño pepper
3 cloves garlic
3 T. avocado oil
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans pinto beans
1 15 oz can black beans
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 T. chili powder
1 tsp. smoked chipotle pepper to taste or just additional chili powder
1 T. honey
1 tsp. salt
1 tsp. cumin

Directions:

Chop all veggies and herbs. Saute the zucchini, eggplant, peppers and onion in oil until tender. Add in remaining ingredients. Bring to a boil then let simmer, covered for about 30 minutes or until all veggies are tender. Add more salt or chili powder
as desired. 

To make sweet potatoes; scrub and prick potatoes, bake at 350 0ver foil till tender, about 30-45 minutes depending on the size. 

This soup is super hearty and full of protein. Lentils are inexpensive and loaded with nutrients. They are a common ingredient in our home. Lentil soup can take on so many flavors; I love this one with a little smokey bacon flavor that is a hit with my boys! Anything bacon is a win with them. 

Ingredients:

6 strips bacon or bacon crumbles (can omit for vegetarian)
2 T. olive oil
1 large onion
3 medium carrots, cut into 1/4 inch half moons
3 cloves minced garlic
2 T. tomato paste
1 1 /2 cups dried brown or green lentils, rinsed and picked over
1/2 tsp. dried thyme
32 oz. chicken or vegetable broth
1 1/2 cups water
salt and pepper to taste
Kale, broccoli leaves, collards, etc. 

Directions:

In a large pot, add olive oil and heat on medium high heat. Add the carrots and onions and cook till softened. Stir in garlic and cook about 30 seconds longer. Add in tomato paste and stir to combine. 

Add the lentils, thyme, broth and 1 1/2 cups water. Bring to a boil; reduce to a simmer. Cover and cook until the lentils are tender, about 30-45 minutes. Add in bacon and shredded greens and heat through until greens are wilted. Salt and pepper to taste. Add more water if it is too thick. 

For the pressure cooker:

Saute the onions and carrots in the pressure cooker in some oil for a minute to release flavors. Add the remaining ingredients except for the bacon and greens. Pressure on high for 12 minutes. Release pressure and add more time if lentils are not tender. Add greens and bacon and Let simmer a couple minutes. Salt and Pepper to taste. Add more water if it is too thick. 

This soup tastes creamy without the cream! It has very basic ingredients with lots of flavor. It's one of my favorites to use up my garden broccoli. 

Ingredients:

1 onion, chopped
1 clove garlic, minced
1 large carrot, chopped
1 stalk celery, chopped
4 cups potatoes, in half inch pieces
4 cups vegetable or chicken broth
1 large head of broccoli, cut into flowerets
Turmeric, salt, pepper
Optional: thick coconut milk, nutritional yeast, Smokey Turmeric by
Spice Hunters. 

Directions:

Cook the onion, garlic, celery and carrots in some oil for about 5 minutes. Add broth,  potatoes, broccoli and bring to a boil. Reduce heat and simmer for about 20 minutes, or until tender.  When veggies are tender, use a hand mixer wand and puree till thickened with some chunks remaining. I use a hand wand but a blender is fine also, just put half the soup in to keep some chunks. I use the Spice Hunter Smokey Turmeric but you can add some plain turmeric as well, about 1 tsp. if desired. Salt and pepper to taste. Add in some thick coconut milk as desired and a couple tablespoons of nutritional yeast for the cheese effect. 

For the pressure cooker method: Add all veggies, including the broccoli to the broth. Bring pressure to high and pressure cook for 5 minutes. Quick release and then use a hand wand to puree veggies leaving chunks. Broccoli will mostly be on top so puree from the bottom to keep broccoli in chunks. You can also just put half in the blender. Season as per stove top directions. 

If soup is thin, bring to a boil, stirring constantly before almond milk is added and reduce liquid. It will thicken upon standing as well. 

This soup is bursting with gingery coconut flavor! It is simple and hearty and just perfect for a cool night. Lentils give you a great helping of protein totally planted based. The coconut milk makes this so deliciously creamy without any dairy! ​

Ingredients:

1 T. coconut oil
1/2 chopped onion
3 stalks, celery, chopped
1 1/2 cups chopped carrots
1 T. fresh grated ginger
1 can coconut milk
2 cans chicken or vegetable broth (fill up the coconut milk can twice)
12 oz. dry red lentils, washed and sorted
3 T. coconut aminos or Bragg's liquid aminos
juice of 1-2 limes or 1/2 lemon if in a pinch!
salt and pepper to taste
chopped cilantro and smoked paprika for garnish

Directions:

Sauté all veggies and fresh ginger in the coconut oil in a pot for about 5 minutes. Add the remaining ingredients except the lime juice and bring to a boil. Reduce heat to low and simmer, covered for about 40  minutes or until lentils are tender. Stir in lime juice and salt and pepper to taste. Top with cilantro and smoked paprika if desired. 

This soup is hands down one of my favorites. It is totally dairy free and you can add whatever veggies your hearts desire. I usually make this vegetarian style. 

Ingredients:

1 C. chopped onion
1 C. chopped carrots
1 T. Curry powder
6 cups chicken or vegetable stock
1 T. dried parsley
1/2 C. dried rice
2 C. chopped chicken
1 C. canned coconut milk
10 oz. peas
Salt and Pepper to taste

Directions:

​Sauté onion, carrots and curry powder in oil or butter for a few minutes, being careful not to burn curry. Add broth, rice and parsley. Bring to a boil then simmer 25-30 minutes till veggies are tender. I pressure cook this all for 3 minutes instead of simmering. Stir in cooked chicken, coconut milk, peas, salt and pepper to taste. Thicken if needed with arrowroot. Simmer till heated. I also love to add a little Smokey Turmeric seasoning by Spice Hunter!