Recipe: Spinach and White Bean Soup

This recipe takes just 20 minutes from start to finish but tastes like it’s been simmering all day. You can sub kale, escarole or your favorite “green” for the spinach in this tasty soup!

Serves 6

Ingredients:

• 2 tbsp avocado or olive oil

• 1 small onion, chopped

• 2 garlic cloves, chopped

• 1 pound spinach, washed and chopped

• 4 cups low-salt chicken broth or bone broth

• 1 (15 oz.) can white beans, drained & rinsed

• Sea salt

• Freshly ground black pepper

• (optional: crumbled goat cheese)

Directions:

1. In a large pot over medium heat, heat 2 tbsp of the oil. Add the onion and saute until translucent, about 5 minutes.

2. Add garlic and saute for about 15-30 seconds before stirring in the chopped spinach. Saute until wilted, about 2 minutes. Add the broth and beans and cover to simmer about 5 minutes, until the beans are heated.

3. Ladle into soup bowls and add optional 2 tbsp of crumbled goat cheese.

Recipe by: Saara Haapanen

Photo Credit: Canva by nata_vkusidey from Getty Images

Recipe: Hearty Lentil Soup

This is a favorite comfort food soup! It’s a classic lentil soup. It’s warm, hearty, and filling… and it’s even better the second day.

Ingredients:

• 2 Tbsp avocado or olive oil

• 2 onions, diced

• 1 carrot, chopped

• ½ tsp dried thyme

• ½ tsp marjoram

• 3 cups of vegetable or chicken stock

• 1 cup lentils (rinsed and drained)

• 1 pinch salt

• ¼ cup fresh parsley

• 1 (16 oz) can tomatoes

• Optional: crumbled goat cheese

Directions:

1. Heat the oil in a large soup pot and sauté the onions and carrot for 3-5 minutes, until they are softened. Add dried herbs and sauté for 1 minute.

2. Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender. About 45 minutes.

3. When it’s done, place in bowls and serve.

4. Optional: When serving, put 2 Tbsp of goat cheese in each bowl before adding the soup for a creamier version.

Photo Credit: Canva by OksanaKiian from Getty Images Pro

Recipe: Chilled Avocado Soup

3-4 Servings

Ingredients:

• 3 ripe avocados

• 3 cups chicken broth

• 3 Tbsp fresh lime juice

• ⅓ cup fresh cilantro leaves

• 1 tsp ground cumin

• ½ jalapeno, diced into small pieces (optional)

• ¼ tsp cayenne pepper

• 1 tsp Himalayan pink salt

• Fresh ground pepper, to taste

Directions:

1. Combine all of the ingredients in a blender or food processor and blend until smooth.

2. Season with additional salt and pepper if necessary.

3. Refrigerate for about 2 hours.

Photo Credit: Canva by Pinkybird from Getty Images Signature

Recipe: Butternut Squash & Bacon Soup

Serving Size: 6 servings

*inspired by civilizedcavemancooking.com

Ingredients:

• 1 large butternut squash, peeled and cut into large chunks (about 2.5-3 pounds)

• 3 carrots, peeled and cut into large chunks

• 1 1/2 tablespoons coconut oil, melted

• 1/2 pound raw bacon, chopped

• 1 small onion, chopped

• 1 small apple, chopped

• 2 cups chicken stock

• 1 cup full fat coconut milk

• 1 teaspoon salt

• 1-2 Tbsp. cinnamon

• 1 Tbsp. nutmeg

Directions: 

Preheat your oven to 350 Degrees F. Toss squash and carrots with coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.

In a large stockpot over medium heat, cook bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté in bacon fat over medium heat until tender, about 5 minutes.

Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stockpot and bring to a boil, stirring often.

Remove from heat. Use an immersion blender to blend your soup or working in several small batches, blend the soup in a food processor or blender until smooth.

Return to the stockpot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.

Photo Credit: Canva by MarkSkalny by Getty Images