Keto Soup Recipe

Roasted Carrot Ginger Soup

Roasted Carrot Ginger Soup

Simple enough for a quick weeknight meal -{although}- these flavors are complex and fancy enough that this carrot soup will also be coveted on your holiday dinner table.

Roasting the carrots takes this soup to the next level.

If you don’t have an immersion blender, you can carefully blend your soup in small batches, using a conventional blender.

makes about 6 servings

Ingredients:
3 lbs fresh garden carrots, peeled and cut into 3-inch pieces
2 Tbsps extra-virgin olive oil, or avocado oil, divided
2-3 cloves fresh garlic, minced
1/2 tsp sea salt, divided, to taste
1/4 tsp ground pepper
1 large yellow onion, chopped
2-inch ginger knob, peeled and grated
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp chili flakes, optional
4 cups vegetable broth, or chicken bone broth
2 cups water
1 Tbsp fresh squeezed lemon or lime juice
plain Greek yogurt, or drizzled coconut milk (optional), to serve
sesame seeds
chopped parsley or cilantro, to garnish

Instructions:

Preheat your oven to 400 degrees f. and line a large rimmed baking sheet with parchment paper.Place your peeled and chopped carrots onto the prepared baking sheet. Drizzle with 1 tablespoon of oil and and toss with your minced garlic, sea salt and pepper. Arrange the carrots in a single layer to evenly roast.Roast for 25 to 35 minutes, or until slightly caramelized and tender.

Meanwhile, heat the remaining oil in a large stock pot over medium heat. Add in your onion and sauté until it begins to soften. Stir in grated ginger, and all seasonings, then continue to sauté for 1-2 minutes more. Carefully pour in the broth/stock and water, then bring to a brisk boil.

Stir in your roasted carrots and simmer on low for 15-20 minutes, while flavor develops.Once your soup is finished cooking, remove the pot from the heat and let it cool for a few minutes.Using a hand blender (immersion blender) blend your soup until completely smooth.Stir in fresh lemon juice, then taste test for sea salt and pepper.

Serve your soup hot, and garnish with yogurt, sesame seeds and chopped parsley.

Crock Pot Sweet Potato + Quinoa Soup

Crock Pot Sweet Potato + Quinoa Soup

Warm up with this Wildly Nutritious, Simple, Crockpot meal!
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makes about 6-8 servings

Ingredients:
2 large sweet potatoes, peeled and cut into bite sized cubes
1 large yellow onion, diced
8 cups bone broth, or water
1 can chickpeas, rinsed and drained
1 tsp. ground coriander
1-1/2 inch piece fresh ginger, peeled, and minced
2 fresh garlic cloves, minced
4 sprigs fresh thyme
1/2 cup dry quinoa, rinsed and drained
sea salt and fresh ground pepper
1 can cannellini beans, rinsed and drained
1/3 cup dried apricots, diced

Optional topping ideas:
1/4 cup roasted pistachios, chopped
1 green onion, sliced

Instructions:
In a 5- to 6-quart slow cooker, add the sweet potato, chickpeas, onion, ginger, coriander, garlic, thyme, and quinoa. Pour in 8 cups of broth, then
cook, covered, until the sweet potato is tender, about 2.5 hours on high or 5 hours on low.
In a medium bowl, mash half the Cannellini beans with a fork until fairly smooth.
Remove thyme sprigs.
If the slow cooker is on low, turn it to high and stir in the beans (mashed + half unmashed), diced apricots, and season with sea salt and fresh ground pepper.
Stir well to combine and cook for an additional 10-15 minutes.
Ladle the soup into bowls and top with chopped pistachios and green onion.
Enjoy!

Crock-pot Butternut Squash Soup

Crock-pot Butternut Squash Soup

Gluten Free, Vegan, Vegetarian, Dairy Free, Super Nutritious, and Wholesome Autumn Comfort in a bowl.
This is my FAVORITE butternut squash soup recipe, because of its Simplicity, but mostly its creamy deep fall flavors.

Did you know:
Just one cup of butternut squash contains around 7 grams of fiber, which can help maintain a healthy digestive tract by supporting healthy bacteria in the gut.

Thanks to its high antioxidant content, butternut squash has anti-inflammatory effects, helping to reduce risks of inflammation.

It also contains about 17 percent of our RDA of manganese, which means butternut squash can help maintain healthy calcium absorption within our body.

Butternut squash contains nearly half of our daily dose of vitamin C (hello glowing skin!), vitamin C also takes part in the production of collagen, which is important for building bone mass.

There are many minerals found in this squash, such as iron, folate, and zinc, that all contribute to bone health as well as overall health.

makes 5-6 servings
Ingredients:
3 cups vegetable stock
2-3 cloves garlic, minced
1 medium apple, cored and quartered
1 medium (about 3-4 lbs) butternut squash, peeled, seeded and chopped
1 red, or yellow onion, diced
2” nob of fresh ginger, peeled and sliced
1 bay leaf
1 tsp ground cinnamon
1/4 tsp cayenne pepper
sea salt and pepper, to your taste (about 1/4-1/2 tsp each)
1 (15 oz) can coconut milk
fresh thyme, to garnish

Instructions:
Add all ingredients EXCEPT for the coconut milk and fresh thyme to a slow cooker.

Toss gently to combine ingredients well.Cook on LOW for 6-8 hours on low, or on HIGH for 3-4 hours.Remove and discard the bayleaf then stir in the coconut milk.Blend the soup until smooth (I love to use my immersion blender for this.)

Garnish with fresh thyme and serve warm. Enjoy!

Loaded Bean Soup

Loaded Bean Soup

Because you’re gonna need something EASY + DELICIOUS to feed all your people throughout the colder months! Let’s make it hearty, nourishing, inexpensive, & SIMPLE!

6-8 servings

Ingredients:
6 slices nitrate free bacon, chopped
1 large onion, chopped
3 medium carrots, peeled and chopped
4 ribs of celery, chopped
4 cloves garlic, crushed
3 (15oz) cans cannellini beans, rinsed and drained
1 (15oz) jar diced tomatoes or fire roasted diced tomatoes
4 cups vegetable broth, or chicken bone broth
2 tsps paprika sweet or smoked
a small bunch of fresh rosemary and thyme spears (2 – rosemary, 6 – thyme)
2 bay leaves
sea salt and pepper to taste, about q/4 teaspoon each
serve with plain Greek yogurt
garnish with freshly chopped parsley

Instructions:

Start by chopping your veggies, peel and wash the carrots.Chop onion, carrots, and celery into small dice.Make a small herb bunch by tying the herb spears into one single bunch so they’re easy to remove.Heat a large stock pot over medium heat. Once hot, add your chopped bacon in a single layer.

Cook for 3 minutes flipping halfway through until both sides are golden and crisp.Once the bacon is done, remove from the pan and set aside on a paper lined plate.Reserve bacon drippings in the pot.Add in garlic and sauté until fragrant.Stir in chopped onion, carrots and celery, cook until veggies are beginning to caramelize.Next add in the beans, chicken broth, tomatoes, paprika, and your bay leaves & herb bunch.Season with sea salt and pepper.

Cover and allow simmer on low for about 20 minutes or until soup is thickened a bit.Once your soup is done, discard the bay leaves & herb bunch, then ladle your soup into bowls.Add crispy bacon and a dollop of yogurt on top.

Garnish with freshly chopped parsley and serve warm.

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

Our Crockpot Chicken Tortilla Soup recipe (as with most soup recipes) is very versatile! You can leave things out if you want, and always add “extras” or more of your favorite ingredients!

Soup always tastes better over the next few days after sitting in the fridge, so double or triple for future meals.This soup freezes well, too! Stored in freezer safe containers it will last in your freezer for 2 months.

We’ve also hosted family parties where Tortilla Soup becomes a big “serve yourself bar” with ALL of our favorite toppings chopped-up and set out for our guests to enjoy! Fun and easy entertaining!

Topping ideas:
fresh cilantro leaves, shredded Mexican cheese blend, diced avocado, fresh lime cut into wedges, chopped green onions, crushed organic corn chips

makes 6 servings

Ingredients:
1-1/2 lbs. boneless, skinless chicken breasts
2 bell peppers, any color, diced
1 4-ounce jar diced green chiles, with juices
1 medium onion, diced
1 (28-ounce) jar fire-roasted crushed tomatoes, with juices
4 cups low-sodium chicken bone broth
juice of 1 fresh lime
1/2 cup fresh cilantro leaves, chopped

Taco Seasoning Mix:
1/2 Tbsp chili powder
1/2 Tbsp smoked paprika
2 tsps cumin
2 tsps oregano
1 tsp sea salt
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper

Creamy + Skinny Tuscan Soup

Creamy + Skinny Tuscan Soup

makes about 6 servings

Ingredients:
I Tbsp olive oil, or avocado oil
1.5 lbs. ground chicken or turkey
sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
1 Tbsp Italian seasoning

1 tsp fennel seeds
1 large yellow onion, diced
2 large carrots, peeled and diced small
4 celery stalks, diced
4 fresh garlic cloves, minced
5 cups chicken bone stock, or broth
2 cups milk of choice, I love using unsweetened cashew milk, or coconut milk
2 Tbsps gluten free flour
1 small head of cauliflower, chopped into florets
2 cups chopped fresh spinach leaves
4 slices nitrate free bacon, cooked and crumbled, as topping; optional

Instructions:

Heat oil in a large dutch oven or stock pot over medium-high heat. Add in your ground meat, Italian seasonings, fennel seeds, and fresh minced garlic.
Sprinkle with sea salt and pepper and cook, breaking the meat with a wooden spoon, until cooked through.Stir in onion, carrot, and celery then continue to cook for another 4 minutes

Mexican-Style Meatball Soup

Mexican-Style Meatball Soup

I’m one of those people who enjoys a big comforting bowl of homemade soup, year-round!

There’s just something ultra satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious, soup is totally economical, and it’s great because dinner is ready even if you often have a few stragglers who come home late after work or sports.

Soup helps stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients you just made and carefully chose yourself.

I’ll often double up this recipe because it tastes even better the next day, and also freezes very well. So right after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for next time you’re craving this DELICIOUS soup!

makes about 4 servings

Ingredients:

For the meatballs:
1 lb. lean ground beef
1/3 cup oatmeal flour (rolled oats ground, pulsed, or blended into flour)
1 large egg
2 tsp dried oregano
1 tsp cumin
1/4 tsp coriander
1/2 tsp garlic powder
sea salt and pepper, to your taste (about an 1/8 teaspoon each)

For your soup:
2 Tbsps olive oil, or avocado oil
1 large yellow onion, diced
3-4 fresh garlic cloves, minced
4 stalks celery, sliced thinly
1 large red bell pepper, diced
1 (15oz.) jar diced tomatoes, with juices
15 ounces black beans, drained and rinsed if using canned
4 cups chicken bone stock, or broth
2 fresh ears corn, corn cut from cobs

Garnish suggestions:
a handful of fresh picked cilantro leaves, to garnish
fresh sliced jalapeno peppers
juice of 1 lime, and/or lime wedges

Pesto Chicken Zoodle Soup

Pesto Chicken Zoodle Soup

Shred your cooked chicken in your Kitchen Aid mixture using the paddle attachment. It’s so easy and PERFECTLY shredded in just seconds!

Fresh Pesto homemade pesto recipe below ??

makes about 6 servings

Ingredients:
2 lbs. boneless, skinless chicken breasts or thighs
6 cups chicken bone broth
1/2 cup fresh pesto
4 medium crisp zucchini, skin on
1 pint grape or cherry tomatoes
1 fresh lemon, juiced
2 Tbsps freshly chopped parsley
2 Tbsps freshly chopped basil
sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each

optional:
additional fresh pesto to dollop for serving as shown

Chicken + Corn Chowder

Chicken + Corn Chowder

This soup is wonderful with any chicken pieces you may have on hand, I used a combo of breasts and thighs.Any type of milk works great here too…I really enjoy the unsweetened coconut milk for this, but cow’s milk totally works too!

As with all soup, it tastes even better the next day, so double or triple your batch while you’re at it!

4 servings

Ingredients:
1 lb. boneless skinless chicken breast or thighs (I used both)
1 medium yellow onion, diced small
2 celery ribs, diced small
2 carrots, peeled and diced small
3 cloves fresh garlic, minced
2 large Russet potatoes, peeled and small diced
1 1/2 cups frozen organic corn
3 cups chicken bone broth or stock
2 Tbsps gluten-free flour, or Arrowroot powder
1 cup unsweetened coconut milk, almond milk, or cashew milk
sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
a small bunch of chives, chopped
1/2 tsp chili flakes, or to taste

Instructions:

Heat oil in a large stock pot over medium heat.Add chicken and cook for about 8-10 minutes, or until golden and cooked through. Remove and once ready to handle chop it into small bite size pieces.

Into that same heated pot, add in onion, celery, carrots and garlic; Sauté for about 4-5 minutes.Stir in potatoes, corn, and chopped chicken. Pour in your broth and stir to combine. Bring soup to a boil.

Meanwhile, in a small cup, whisk flour and milk together until there are no clumps.Pour your milk mixture into the soup and stir until well combined.Season with sea salt and pepper to taste.

Cover and cook on low for about 20 minutes, stirring occasionally, until potatoes are tender and soup is thick and creamy.

Once your soup is ready, serve immediately, garnished with chopped chives and chili flakes.

Crockpot Rosemary + Garlic White Bean Soup

Garlic White Bean Soup

Because you’re gonna need something EASY + DELICIOUS to feed all your people throughout the month! Let’s make it hearty, nourishing, & SIMPLE
makes about 4-5 servings
Ingredients:
2 cups UNCOOKED Cannellini beans
3 cloves fresh garlic, peeled
1 yellow onion, diced small
1 red bell pepper, diced
8 ounces organic carrots, chopped small
2 celery ribs, sliced
6 cups vegetable, or chicken broth/stock
2 whole sprigs fresh rosemary
1 bay leaf
1 Tbsp extra virgin olive oil or ghee
sea salt and pepper to taste, about 1/2 teaspoon each

Instructions:

Pick out any debris and rinse the uncooked beans thoroughly.
Soak beans overnight in water in the refrigerator, uncovered. (follow the directions on package for soaking) Drain the beans, rinse. Add the beans to the crockpot bowl, along with the rest of the ingredients.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Once beans are cooked and tender, smash some with a potato masher and stir. This will make the soup a bit creamier.
Taste and adjust the seasoning. Enjoy!

Creamy + Skinny Tuscan Soup


This is SO SO hearty and DELICIOUS!

If you’re a total cauliflower lover like me, then I KNOW you’re going to be making this filling + satisfying + highly nutritious soup throughout the upcoming colder months.Kale could be used in place of the spinach for another variation.

tip:
Double this recipe because it’s EVEN BETTER heated up the next day!

makes about 6 servings

Ingredients:
I Tbsp olive oil, or avocado oil
1.5 lbs. ground chicken or turkey
sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
1 Tbsp Italian seasoning
1 large yellow onion, diced
2 large carrots, peeled and diced small
4 celery stalks, diced
4 fresh garlic cloves, minced
5 cups chicken bone stock, or broth
2 cups milk of choice, I love using unsweetened cashew milk, or coconut milk
2 Tbsps gluten free flour
1 small head of cauliflower, chopped into florets
2 cups chopped fresh spinach leaves
4 slices nitrate free bacon, cooked and crumbled, as topping; optional

Instructions:

Heat oil in a large dutch oven or stock pot over medium-high heat. Add in your ground meat, Italian seasonings and fresh minced garlic.
Sprinkle with sea salt and pepper and cook, breaking the meat with a wooden spoon, until cooked through.

Stir in onion, carrot, and celery then continue to cook for another 4 minutes, stirring occasionally.Pour in your chicken broth, bring soup to a boil, then reduce the heat to simmer.

Add in the cauliflower and simmer until fork tender, about 10 minutes.
Meanwhile, in a large jar whisk milk and flour until well combined.
Pour this milk/flour mixture into your soup and continue to simmer for a few minutes more until it begins to thicken.Add in the spinach and stir just until wilted.

Quick & Simple Skinny Detox Soup

Simple Skinny Detox Soup

Each of these soups are incredibly flavorful, simple, and packed to the brim with all the good stuff we need.Many of these vegetables are wonderful for reducing inflammation, especially when eaten regularly, and in place of more processed, carbohydrate heavy-meals.

makes about 6 servings

Ingredients:
1 large sweet onion, finely chopped
2-3 fresh garlic cloves, minced or pressed
2 large carrots, peeled & shredded
1 large parsnip, peeled & shredded
3 large celery stalks, sliced
2 red bell peppers, diced
1/2 small cabbage, chopped or shredded
2 cups (fresh or frozen) green beans, halved into bite sized pieces
1 Tbsp avocado oil, or olive oil
7-8 cups bone broth, homemade on CFC site
sea salt and fresh ground black pepper, to your taste
a handful or fresh parsley, chopped

Instructions:
Heat oil in a large stock pot or dutch oven over medium-high heat. Add onions, garlic, carrots, parsnips, celery, and bell peppers to pot, sauté stirring often until everything softens, about 8-10 minutes.

Stir in the cabbage and add bone broth or water. Bring to the boil, then reduce the heat, cover the pot and simmer for about 30 minutes, stirring occasionally. Add in green beans and simmer for additional 7-8 minutes, or until tender.

Season the soup with sea salt and pepper, to your taste and garnish with fresh chopped parsley.
This soup lasts for 4-5 days in the fridge, and tastes even better the next day

Crockpot Cheeseburger Soup

Cheeseburger Soup

EXTREMELY SIMPLE to throw together in the morning, then serve a crowd in the evening.Everything we want on a cold evening after a long day!

makes about 8 servings

Soup ingredients:
1 tsp avocado oil, or olive oil
1 large yellow onion, diced
4 fresh garlic cloves, minced
1 1/2 lbs grass fed ground beef
1 Tbsp smoked paprika
1 Tbsp dry mustard
1 (15 oz) jar organic tomato sauce
6 cups beef bone broth
1 large carrot, peeled and chopped
3 celery stalks, chopped
1 or 2 large red or orange bell peppers, seeded and diced
2 cups chopped mushrooms, like buttons or crimini
sea salt and freshly ground black pepper, to taste about 1/2 teaspoon each
Garnish ideas:
1 cup shredded shredded cheese
chopped pickles
diced or sliced fresh onions
fresh tomato slices

Instructions:

Heat a large skillet or cast iron over medium high heat. Add in your oil and sauté the onion until translucent, about 3 minutes. Stir in the garlic and cook for about 1 minute, until fragrant.
Add in the ground beef and crumble with a wooden spatula while it cooks. Stir often for about 6-7 minutes, or until meat is no longer pink and nicely browned. Sprinkle with sea salt, pepper and all seasonings, and stir to combine.Drain any excess grease.

Transfer the cooked meat to your slow cooker, and add in the remaining soup ingredients.Stir to combine everything well.

Cook on HIGH for 3-4 hours or on LOW for 6-8 hours or more. (I really prefer LOW for producing the best flavor)

Once your delicious soup is ready, ladle into bowls and sprinkle with shredded cheese, onions, and pickles if desired.

Moroccan Spiced Turkey Soup

Moroccan Spiced Turkey Soup

There’s just something ultra satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious, soup is totally economical, and it’s great because dinner is ready even if you often have a few stragglers who come home late after work or sports.


makes 8 servings

Ingredients:
2 Tbsp extra virgin olive oil, or avocado oil
1 1/2 lbs. lean ground turkey
1 lb. sweet potatoes, peeled and chopped
1 large yellow onion, diced
3 garlic cloves, minced
4 celery ribs, chopped
2 medium carrots, peeled and chopped
1 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1/4 tsp cayenne pepper
1 (14oz.) jar peeled crushed tomatoes with juices
1 (14oz.) chickpeas, drained and rinsed if using canned
6 cups low sodium vegetable broth, or beef bone broth
2 cups fresh baby spinach
sea salt and pepper, to taste about 1/4 teaspoon each

Instructions:

In a large stockpot heat the oil over medium heat.Brown the ground turkey, crumbling the meat with a wooden spatula as it cooks.Toss in the onion, celery, carrot, garlic and sauté for a few minutes until the onion becomes translucent.

Stir in all the spices.Add the chickpeas, sweet potatoes, crushed tomatoes and the vegetable/beef broth. Bring to a rapid boil, then reduce the heat to a simmer and cover pot with a lid.
Simmer for 25-30 minutes, stirring occasionally, or until sweet potatoes are tender.

To thicken up your soup, using a potato masher, slightly mash a few of the sweet potatoes and chickpeas directly into the pot (not all, but a few)

Stir well to combine.

Taste test, then season with sea salt and pepper if you want, and stir in your fresh spinach.The heat will gently wilt the spinach.

Nourishing Homemade Veggie Soup

Nourishing Homemade Veggie Soup

We’ve been living off of soup since Fall hit this year. With all of our kids getting older and at different ages and stages, I need super simple weeknight dinners that stay good whenever the kids are home and ready to eat. Soup only gets better after a few hours simmering on the stove. And then we have leftovers for a lunch the next day.

makes about 6 servings
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Ingredients:
1 Tbsp olive, or avocado oil
1 yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves fresh garlic, minced
1 red bell pepper, diced
3 medium potatoes, diced into 1/2 inch cubes
6 cups low-sodium chicken, vegetable, or beef broth/stock (I used beef bone broth to increase the protein content)
1 (14.5 oz) jar diced tomatoes, with juice
2 bay leaves
1.5 cups chopped frozen or fresh green beans, chopped into bite sized pieces
1 cup frozen organic peas
sea salt and freshly ground black pepper
a handful of fresh parsley leaves, chopped

Instructions:

Heat oil in a large stock pot or dutch oven, over medium heat.
Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.

Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.Lower the heat, cover and simmer until potatoes are tender, about 20 minutes, then add in your green beans and peas and simmer an additional 5 minutes.
Taste test and adjust seasoning with sea salt and pepper to your preference.
Remove bay leaves.

Garnish with fresh chopped parsley and serve while hot.This soup stays great in the fridge for 5 days, so double the recipe for future meals too!
Enjoy!

Greek Chicken Soup

Greek Chicken Soup

Have you ever had this type of lemmony Greek soup? You may have not even known there was even eggs in the broth because they are virtually undetectable unless you know.

Avgolemono is a traditional sauce made of chicken broth, egg yolks and lemon juice. The final result is a slightly creamy, bright tasting satisfying chicken soup.You are in for a treat!

The addition of eggs simply adds a creamy richness without using any dairy.The eggs also contribute nutrients and protein to this soup.

And, YES, as long as you follow the directions below, your eggs will be fully cooked in the hot broth.

makes 6 servings

Ingredients:
2 Tbsps olive oil
1 lb. chicken breast or tenders, cubed into bite-size pieces
1 large yellow onion, finely diced
2 large carrots, peeled and diced
3 large celery stalks, diced
4 fresh garlic cloves, minced
sea salt and freshly ground black pepper to taste
8 cups chicken broth, or stock
1 bay leaf
3 large eggs, room temperature
juice of one fresh large lemon
4 Tbsps fresh dill, to garnish

Hearty Italian Sausage Soup

Hearty Italian Sausage Soup

Crockpot, Stovetop, AND Instant Pot Instructions! It’s soup season! We LOVE soup at our house! It’s warming, filling, and ready-to-eat wherever you are! I ALWAYS double my soup recipes because soup makes wonderful future meals! This is one of our all-time FAVES!
I love the high protein + veggie combo here! Hope you love it too! ?

makes about 6 servings
Ingredients:
1.5 lbs. ground chicken or turkey, cooked & crumbled (sometimes I use 1 pound ground turkey PLUS a 1/2 pound of Italian OR Spicy sausage for more FLAVOR)
sea salt and freshly ground black pepper to taste (1/4-1/2 teaspoon each)
1 tsp dried Italian seasonings
2 small cloves fresh garlic
1 large yellow onion, diced
2 carrots, peeled and sliced
2 stalks celery, sliced
2 medium fresh zucchini, sliced
2 medium russet or red potatoes, cut into 1-inch cubes
7-8 cups low-sodium chicken, turkey, beef, or homemade bone broth

Garnish ideas:
a handful of fresh parsley leaves, chopped
fresh grated Parmesan cheese
red pepper flakes .
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Instructions:
First, brown ground meat with your diced onions, and minced garlic, then drain grease and season with Italian seasonings, sea salt and pepper to taste. Remove from the heat, then choose your soups cooking method below:

Slow Cooker:
Place all the ingredients into your slow cooker.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. I really think cooking on LOW for a longer time makes for a more flavorful soup.

Stove top:
This can also be cooked on the stovetop in a large stockpot. Simply follow the directions above for browning the meat, then add everything to a large pot, allow to come to a good boil then, reduce heat to low and simmer on low for 30-40 minutes covered, stirring occasionally.

Instant Pot:
To cook in the instant pot, simply follow the directions above for browning the meat, then add everything into your instant pot, seal, and press the soup button. Cook for 30 minutes. I let it sit at warming for 15 minutes after.
Garnish with fresh chopped parsley and desired garnishes, then enjoy! ?

Nourishing Chicken Zoodle Soup

Nourishing Chicken Zoodle Soup

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makes about 6 servings
Ingredients:
2 cups shredded cooked chicken or turkey
3 medium zucchini, spiralized ( cleanfoodcrush.com/spiralizer )
1 Tbsp olive oil
1 yellow onion, diced
4 ribs celery, sliced
1 red bell pepper, diced
1 clove fresh garlic, minced
2” nob fresh ginger, peeled and grated
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
8 cups turkey, chicken, or vegetable broth/stock
2 Tbsps fresh chopped parsley leaves
sea salt and fresh ground pepper, to taste
1/2 fresh lemon, juiced


Instructions:
Heat oil in a large stock pot over medium heat.
Saute the onion, celery, pepper, ginger and garlic for about 4 minutes, stirring occasionally.
Add the broth/stock, thyme, rosemary, bay leaf, and shredded chicken into the pot and simmer on low for about 10 minutes.
Stir in the zoodles and cook for 2-3 minutes more, until just begins to soften.
Add fresh squeezed lemon juice of 1/2 a small lemon, then give everything a gentle stir.
Garnish with fresh chopped parsley, serve hot and enjoy!

Creamy Zucchini + Potato Soup

Creamy Zucchini + Potato Soup

makes 4 servings

Ingredients:
1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
2 fresh garlic cloves, minced
1 large yellow onion, diced
3 stalks crisp celery, sliced
2 medium zucchini, chopped
2 medium potatoes, peeled and thinly sliced
4 cups low sodium chicken broth, or broth/stock of choice
Garnish/finishing ideas:
2-4 strips of nitrate free bacon, cooked and crumbled (optional!).
1 cup plain Greek yogurt, unsweetened coconut milk, OR grassfed cream
1/4 cup shredded parmesan, to garnish
sea salt and fresh ground black pepper, to taste

Instructions:
Melt butter/ghee in a medium pot over medium high heat.
Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.

Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.

Serve hot, garnished with crumbled bacon and parmesan sprinkled on top.

makes 4 servings

Ingredients:
1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
2 fresh garlic cloves, minced
1 large yellow onion, diced
3 stalks crisp celery, sliced
2 medium zucchini, chopped
2 medium potatoes, peeled and thinly sliced
4 cups low sodium chicken broth, or broth/stock of choice
Garnish/finishing ideas:
2-4 strips of nitrate free bacon, cooked and crumbled (optional!).
1 cup plain Greek yogurt, unsweetened coconut milk, OR grassfed cream
1/4 cup shredded parmesan, to garnish
sea salt and fresh ground black pepper, to taste

Instructions:
Melt butter/ghee in a medium pot over medium high heat.
Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.

Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.

Serve hot, garnished with crumbled bacon and parmesan sprinkled on top.

Zucchini Noddle Beef Lasagna Soup

Zucchini Noddle Beef Lasagna Soup

makes about 4-5 servings

Ingredients:
1 lb. grass feed ground beef
2 Tbsps olive oil
1 large yellow onion, diced
1 yellow bell pepper, chopped
1 green bell pepper, chopped
3 fresh garlic cloves, minced or pressed
2 (14 oz) jars diced tomatoes, with its juice
1 Tbsp dried Italian seasoning
6 cups homemade or low sodium broth (beef, or vegetable broth)
3 oz. Parmesan rinds
3 medium zucchini, spiralized ( Cleanfoodcrush.com/spiralizer )
a handful of fresh parsley or basil, chopped

Instructions:
Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic, and sauté for 3-4 minutes.

Stir in the ground beef and cook, stirring and breaking the meat, until no longer pink, about 5-7 minutes.
Add in diced tomatoes, Parmesan rinds, Italian seasonings, broth, a pinch of sea salt, and pepper.Bring to a boil, then reduce the heat, cover and simmer for 25-30 minutes.

Stir in the zucchini noodles, and simmer for additional 1-2 minutes.Remove Parmesan rinds and discard.Serve soup hot, garnished with fresh chopped herbs such as basil and parsley. Enjoy

Crockpot Chicken + Lime Soup

Crockpot Chicken + Lime Soup

makes about 8 servings

Ingredients:
4 boneless, skinless chicken breasts
1 Tablespoon avocado oil, or olive oil
1 medium red, or yellow onion, diced
2 medium carrots, peeled and thinly sliced
2 red bell peppers, diced
2 celery stalks, sliced
2 small jalapeños, seeded and diced
3 fresh garlic cloves, minced or pressed
1 (14 oz) jar of organic diced tomatoes
8 cups homemade or low sodium chicken broth
sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano

For finishing:
a small handful of fresh cilantro leaves, chopped
1/2 cup freshly squeezed lime juice
2 ripe avocados, chopped

Instructions:

Heat 1 Tablespoon of oil in a large pan over medium high heat. Sauté onions for 3 minutes then add garlic, carrots, bell peppers, celery, and jalapenos, then cook for an additional 3 minutes.
Place the sautéed veggies in a large slow cooker together with the rest of the ingredients besides the cilantro, lime, and avocado.

Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.Stir in fresh chopped cilantro and lime juice.

Ladle soup into bowls and garnish with chopped avocado and fresh chopped cilantro and fresh lime wedges.
Enjoy while hot!

Creamy Chicken & Lime Soup

Creamy Chicken & Lime Soup

makes about 6 servings .
.
Ingredients:
1.5 lbs boneless skinless chicken thighs, or breasts
1 Tbsp olive oil, or ghee
1 small red or yellow onion, diced
3 fresh garlic cloves, chopped or pressed
3 carrots, peeled and sliced
3 celery stalks, sliced
1 fresh lime juiced
1-2 jalapeños (depending on your heat preference), seeded and sliced
1 (14.5oz) jar fire roasted tomatoes
2.5 cups chicken broth, homemade or low sodium
1 can unsweetened coconut milk
sea salt and fresh ground black pepper, to taste

TOPPINGS:
a handful of fresh parsley or cilantro, chopped to garnish
1 small avocado, sliced
sliced or diced fresh jalapenos
fresh lime slices

Instructions:
Heat oil in a large stock pot over medium high heat. Add in onions, garlic, carrots, celery, and sauté for about 5 minutes.

Stir in tomatoes, broth, jalapeño, lime juice and chicken.
Bring to a boil, then lower the heat to low, cover, and simmer until chicken is cooked through, about 20 minutes.Remove your pot from the heat, take the cooked chicken out of the pot, then set the chicken onto a cutting board.

Add coconut milk into your soup pot.Blend the soup until creamy with an immersion blender, or carefully work in small batches using a conventional blender.

Shred your chicken breast and return it to the soup pot, then stir well to combine everything.Season with sea salt and pepper to taste if desired.Laddle your soup into bowls then add toppings of choice.

Instant Pot / Crockpot / Stockpot Chicken Tortilla Soup

Instant Pot / Crockpot / Stockpot Chicken Tortilla Soup

makes about 6 servings
Soup Ingredients:
1 Tbsp avocado oil, or avocado oil
1 medium white onion, chopped
2 celery stalks, sliced
2 medium carrots, peeled and diced
3 cloves fresh garlic, minced
1.5 lbs. boneless skinless chicken breasts
1 (15-oz.) can black beans, rinsed
1 (15-oz.) can fire-roasted tomatoes with juice
4 ounce can green chilies (mild)
3 cups low-sodium or homemade chicken broth
2 bell peppers, chopped
2 tsps cumin
2 tsps chili powder
2 tsps smoked paprika
1 tsp dried oregano
2 fresh limes, juiced (juice of 2 large fresh limes)
sea salt and fresh ground black pepper to taste about 1/2 teaspoon each
1 cup frozen organic corn

Topping ideas:
a small bunch of fresh cilantro, chopped
shredded Mexican cheese blend, diced avocado, fresh lime cut into wedges, to garnish chopped green onions

Homemade Tortilla Strips:
1 Tbsp avocado oil, or olive oil
3 small organic corn or sprouted tortillas, cut into strips (I used a pizza slicer!)
sea salt to taste
Slow Cooker Instructions:
Saute onions in the oil for 3 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute another 3 minutes.
In a large slow cooker add all the soup ingredients.
Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. (I prefer LOW setting)
Once cooked, take the chicken out and shred chicken with a fork, then return it to the soup.

Instant Pot Instructions:
Set the Instant pot to the saute function. Saute onions in the oil for 3 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute another 3 minutes.
Add the remaining soup ingredients besides the corn.
Give everything a good stir, and set your Instant pot to pressure cook on high. Pressure cook for 15 minutes. Manually let pressure out, covering steam with a kitchen towel. (Or allow pressure release naturally.)
Shred chicken with two forks and return it to your pot. Add corn, and return to saute setting for a few minutes just to heat through.

Stockpot Instructions:
Saute onions in the oil for 3 minutes while you prep the garlic, carrots and celery. Add them to the pot,

Harvest Minestrone Soup

Harvest Minestrone Soup

makes about 8-10 servings, 1.5 cups is a serving size
Ingredients:
2 Tbsps avocado oil, or olive oil
1 yellow onion, diced
3 celery stalks, diced
3 carrots, peeled & diced small
2-3 cloves fresh garlic, minced
tiny pinch of red pepper flakes
2 cups fresh zucchini, diced
2 cups green beans, cut into 1 inch pieces
1 red bell pepper, diced
1 tsp turmeric
sea salt and pepper to taste (about 1/4-1/2 teaspoon each)
1 28-ounce can organic crushed tomatoes with juice
8 cups bone broth, or stock of choice (vegetable, chicken, or beef)
4-5 heaping cups of organic baby kale
1 15-ounce can rinsed cannellini beans
1 15-ounce can rinsed chickpeas
1 cup uncooked quinoa

Garnish with parmesan to taste if desired Garnish with fresh basil or finely chopped rosemary

Instructions:
Place a very large stockpot over medium heat then add your oil, onions, carrots and celery. Cook for about 5 minutes or until just softened.

Add in the garlic and a pinch of red pepper flakes then cook for about one minute or until garlic begins to color.Add the zucchini, bell pepper, and the green beans, season with sea salt and pepper, add in the turmeric, stir and saute for a few more minutes.

Add the crushed tomatoes with their juice and the broth/stock, then raise heat to high and bring to a boil.Lower the heat to medium/low and allow your soup to gently simmer (uncovered) for about 20 minutes or so.

Add in the uncooked quinoa and cover your pot this time for 15 minutes. *Add more liquid if desired.

Remove the lid, then add the kale, chickpeas, & beans, bring back to a very gentle boil and simmer for another 8 minutes or just until the kale is wilted and tender.

Grate in the parmesan, add fresh basil and serve. (or do this for individual servings.) This soup makes A TON, which is great for meal prep, and future meals throughout the week.It lasts for 4-5 days in the fridge.

Nourishing Crockpot Vegetable Soup

Nourishing Crockpot Vegetable Soup

makes about 6 servings
Ingredients:
10oz. new baby potatoes, cut in quarters
2 cups organic carrots
1 1/2 cup frozen organic garden peas
6 celery ribs, sliced
1 golden beetroot peeled and sliced
1 cup chopped fresh green beans
2 small red bell peppers, seeded and chopped
2 fresh garlic cloves, minced
1 yellow, or red onion, chopped
3 dried bay leaves
4 cups vegetable broth, or bone broth
sea salt and fresh ground black pepper, to your taste
2 heaping Tbsp fresh thyme leaves

Instructions:
Place all ingredients in the crockpot and cook on LOW for 6-7 hours
or HIGH for 3-4 hours. Remove bay leaves.
Even tastier the next day!
Enjoy!

Source: https://www.instagram.com/cleanfoodcrush/

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