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Ultimate Soup Recipe Line Up

by Elizabeth Nelms

So excited to be sharing these soup recipes that our house is loving right now! A little bit of everything for every taste bud.  Leave us a comment with which ones you try and love!  

 

These soup recipes are in no particular order.  They are loved equally in our home.  It all just depends on what we are in the mood for that day!

 

1. Seriously Good Vegetable Soup  

Image & recipe curtesy of Cookie and Kate

 

Ingredients 

𝟺 𝚃𝚋𝚜𝚙 𝙴𝚅𝙾𝙾
𝟷 𝚖𝚎𝚍𝚒𝚞𝚖 𝚘𝚗𝚒𝚘𝚗
𝟹 𝚌𝚊𝚛𝚛𝚘𝚝𝚜, 𝚙𝚎𝚎𝚕𝚎𝚍 𝚊𝚗𝚍 𝚌𝚑𝚘𝚙𝚙𝚎𝚍
𝟸 𝚌𝚎𝚕𝚎𝚛𝚢 𝚜𝚝𝚊𝚕𝚔𝚜, 𝚌𝚑𝚘𝚙𝚙𝚎𝚍
𝟸 𝚌𝚞𝚙𝚜 𝚜𝚎𝚊𝚜𝚘𝚗𝚊𝚕 𝚟𝚎𝚐𝚎𝚝𝚊𝚋𝚕𝚎𝚜 𝚜𝚞𝚌𝚑 𝚊𝚜 𝚜𝚠𝚎𝚎𝚝 𝚙𝚘𝚝𝚊𝚝𝚘, 𝚣𝚞𝚌𝚌𝚑𝚒𝚗𝚒, 𝚋𝚞𝚝𝚝𝚎𝚛𝚗𝚞𝚝 𝚜𝚚𝚞𝚊𝚜𝚗, 𝚋𝚎𝚕𝚕 𝚙𝚎𝚙𝚙𝚎𝚛, 𝚙𝚘𝚝𝚊𝚝𝚘𝚎𝚜, 𝚢𝚎𝚕𝚕𝚘𝚠 𝚜𝚚𝚞𝚊𝚜𝚑... 𝙸 𝚕𝚒𝚔𝚎 𝚞𝚜𝚒𝚗𝚐 𝟷 𝚜𝚠𝚎𝚎𝚝
𝚙𝚘𝚝𝚊𝚝𝚘 𝚊𝚗𝚍 𝟷 𝚣𝚞𝚌𝚌𝚑𝚒𝚗𝚒
𝟷 𝚝𝚜𝚙 𝚜𝚊𝚕𝚝
𝟼 𝚌𝚕𝚘𝚟𝚎𝚜 𝚐𝚊𝚛𝚕𝚒𝚌, 𝚖𝚒𝚗𝚌𝚎𝚍
𝟷/𝟸 𝚝𝚜𝚙 𝚌𝚞𝚛𝚛𝚢 𝚙𝚘𝚠𝚍𝚎𝚛
𝟷/𝟸 𝚝𝚜𝚙 𝚍𝚛𝚒𝚎𝚍 𝚝𝚑𝚢𝚖𝚎
𝟷 𝚕𝚛𝚐 𝚌𝚊𝚗 (𝟸𝟾 𝚘𝚣) 𝚍𝚒𝚌𝚎𝚍 𝚝𝚘𝚖𝚊𝚝𝚘𝚎𝚜
𝟺 𝚌𝚞𝚙𝚜 𝚟𝚎𝚐𝚎𝚝𝚊𝚋𝚕𝚎 𝚋𝚛𝚘𝚝𝚑
𝟸 𝚌𝚞𝚙𝚜 𝚠𝚊𝚝𝚎𝚛
𝟸 𝚋𝚊𝚢 𝚕𝚎𝚊𝚟𝚎𝚜
𝟷/𝟸 𝚝𝚜𝚙 𝚛𝚎𝚍 𝚙𝚎𝚙𝚙𝚎𝚛 𝚏𝚕𝚊𝚔𝚎𝚜, 𝚘𝚖𝚒𝚝 𝚒𝚏 𝚢𝚘𝚞 𝚍𝚘𝚗’𝚝 𝚕𝚒𝚔𝚎 𝚜𝚙𝚒𝚌𝚎
𝙵𝚛𝚎𝚜𝚑𝚕𝚢 𝚐𝚛𝚘𝚞𝚗𝚍 𝚙𝚎𝚙𝚙𝚎𝚛 𝚝𝚘 𝚝𝚊𝚜𝚝𝚎
𝟸 𝚌𝚞𝚙𝚜 𝚌𝚑𝚘𝚙𝚙𝚎𝚍 𝚔𝚊𝚕𝚎, 𝚌𝚘𝚕𝚕𝚊𝚛𝚍 𝚐𝚛𝚎𝚎𝚗𝚜, 𝚌𝚑𝚊𝚛𝚍 (𝚝𝚑𝚒𝚌𝚔 𝚛𝚒𝚋𝚜 𝚛𝚎𝚖𝚘𝚟𝚎𝚍), 𝚘𝚛 𝚜𝚙𝚒𝚗𝚊𝚌𝚑
𝟷 𝚝𝚋𝚜𝚙 𝚕𝚎𝚖𝚘𝚗 𝚓𝚞𝚒𝚌𝚎 (𝟷/𝟸 𝚊 𝚕𝚎𝚖𝚘𝚗)
.
Warm 3 Tbsp of EVOO in a large soup pot over medium heat. Once oil is simmering add chopped onion, celery, carrots, seasonal vegetables and 1/2 tsp salt. Cook, stirring often, until onion is soft and translucent (about 6-8 min).
Add garlic, curry powder and thyme. Cool until fragrant (1 min).
Pour in diced tomatoes with their juices and cook a few more minutes, stirring often.
Pour in the broth and water. Add 1/2 tsp salt, 2 bay leaves and the red pepper flakes. Season generously with ground pepper.
Raise the heat and bring soup to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 25 min, then remove lid and add chopped greens. Continue simmering for 5 min or more until greens have softened.
Remove pot from heat. Stir in lemon juice and remaining 1 Tbsp of EVOO.
Divide into bowls and enjoy with some crusty French bread! 🥖

 

 

2. WHOLE30 Hot and Sour Soup

Image & Recipe curtesy of The Defined Dish

Ingredients

𝟺.𝟻 𝙲𝚞𝚙𝚜 𝚌𝚑𝚒𝚌𝚔𝚎𝚗 𝚋𝚛𝚘𝚝𝚑 (𝚕𝚘𝚠 𝚜𝚘𝚍𝚒𝚞𝚖)
𝟸 𝚃𝚋𝚜𝚙 𝚊𝚛𝚛𝚘𝚠𝚛𝚘𝚘𝚝 𝚜𝚝𝚊𝚛𝚌𝚑
𝟸 𝚃𝚋𝚜𝚙 𝚊𝚟𝚘𝚌𝚊𝚍𝚘 𝚘𝚒𝚕
𝟷 (𝟷.𝟻 𝚒𝚗) 𝚙𝚒𝚎𝚌𝚎 𝚘𝚏 𝚏𝚛𝚎𝚜𝚑 𝚐𝚒𝚗𝚐𝚎𝚛, 𝚐𝚛𝚊𝚝𝚎𝚍
𝟸 𝚐𝚊𝚛𝚕𝚒𝚌 𝚌𝚕𝚘𝚟𝚎𝚜 𝚖𝚒𝚗𝚌𝚎𝚍
𝟷 𝚝𝚜𝚙 𝚝𝚘𝚊𝚜𝚝𝚎𝚍 𝚜𝚎𝚜𝚊𝚖𝚎 𝚘𝚒𝚕
𝟷/𝟺 𝚝𝚜𝚙 𝚌𝚛𝚞𝚜𝚑𝚎𝚍 𝚛𝚎𝚍 𝚙𝚎𝚙𝚙𝚎𝚛 𝚏𝚕𝚊𝚔𝚎𝚜
𝟷/𝟹 𝚌𝚞𝚙 𝚛𝚒𝚌𝚎 𝚟𝚒𝚗𝚎𝚐𝚊𝚛
𝟷/𝟺 𝚌𝚞𝚙 𝚌𝚘𝚌𝚘𝚗𝚞𝚝 𝚊𝚖𝚒𝚗𝚘𝚜
𝟸 𝚝𝚜𝚙 𝚏𝚒𝚜𝚑 𝚜𝚊𝚞𝚌𝚎 (𝚛𝚎𝚍 𝚋𝚘𝚊𝚝 𝚒𝚜 𝚝𝚑𝚎 𝚋𝚎𝚜𝚝!)
𝟷/𝟾 𝚝𝚜𝚙 𝚌𝚊𝚢𝚎𝚗𝚗𝚎 𝚙𝚎𝚙𝚙𝚎𝚛
𝟷 𝟷/𝟸 𝚌𝚞𝚙𝚜 𝚜𝚑𝚛𝚎𝚍𝚍𝚎𝚍 𝚌𝚑𝚒𝚌𝚔𝚎𝚗 (𝚒 𝚞𝚜𝚎 𝚛𝚘𝚝𝚒𝚜𝚜𝚎𝚛𝚒𝚎 𝚌𝚑𝚒𝚌𝚔𝚎𝚗, 𝚘𝚛 𝚢𝚘𝚞 𝚌𝚊𝚗 𝚋𝚊𝚔𝚎 𝚢𝚘𝚞𝚛 𝚘𝚠𝚗)
𝟾 𝚘𝚞𝚗𝚌𝚎𝚜 𝚜𝚑𝚒𝚒𝚝𝚊𝚔𝚎 𝚖𝚞𝚜𝚑𝚛𝚘𝚘𝚖𝚜, 𝚜𝚝𝚎𝚖𝚖𝚎𝚍 𝚊𝚗𝚍 𝚜𝚕𝚒𝚌𝚎𝚍 (𝙸 𝚑𝚊𝚟𝚎 𝚊 𝚑𝚊𝚛𝚍 𝚝𝚒𝚖𝚎 𝚕𝚘𝚌𝚊𝚝𝚒𝚗𝚐 𝚜𝚑𝚒𝚒𝚝𝚊𝚔𝚎𝚜 𝚜𝚘𝚖𝚎𝚝𝚒𝚖𝚎𝚜...𝙸 𝚞𝚜𝚎 𝚋𝚊𝚋𝚎 𝚋𝚎𝚕𝚕𝚊 𝚖𝚞𝚜𝚑𝚛𝚘𝚘𝚖𝚜 𝚊𝚗𝚍 𝚒𝚝𝚜 𝚍𝚎𝚕𝚒𝚌𝚒𝚘𝚞𝚜)
𝟷 (𝟾 𝚘𝚞𝚗𝚌𝚎 𝚌𝚊𝚗) 𝚋𝚊𝚖𝚋𝚘𝚘 𝚜𝚑𝚘𝚘𝚝𝚜 𝚍𝚛𝚊𝚒𝚗𝚎𝚍 (𝚘𝚙𝚝𝚒𝚘𝚗𝚊𝚕 𝚋𝚞𝚝 𝚢𝚞𝚖𝚖𝚢)
𝟸 𝚐𝚛𝚎𝚎𝚗 𝚘𝚗𝚒𝚘𝚗𝚜, 𝚝𝚑𝚒𝚗𝚕𝚢 𝚜𝚕𝚒𝚌𝚎𝚍, 𝚙𝚕𝚞𝚜 𝚖𝚘𝚛𝚎 𝚏𝚘𝚛 𝚜𝚎𝚛𝚟𝚒𝚗𝚐
𝟸 𝚕𝚊𝚛𝚐𝚎 𝚎𝚐𝚐𝚜 𝚋𝚎𝚊𝚝𝚎𝚗
𝟸 𝚃𝚋𝚜𝚙 𝚏𝚛𝚎𝚜𝚑 𝚕𝚒𝚖𝚎 𝚓𝚞𝚒𝚌𝚎 (𝟷 𝚕𝚒𝚖𝚎)
𝙺𝚘𝚜𝚑𝚎𝚛 𝚜𝚊𝚕𝚝 (𝚘𝚙𝚝𝚒𝚘𝚗𝚊𝚕)
 

Instructions:
In medium size bowl, whisk together 1/2 cup of the chicken broth and the arrowroot until the arrowroot dissolves. Set aside.
Heat avocado oil in a large skillet over medium heat. Add ginger, garlic, sesame oil, and red pepper flakes and cook. Be careful not to burn, until fragrant, 1-2 minutes.
Pour in remaining 4 cups chicken broth plus the rice vinegar, coconut aminos, fish sauce, and cayenne pepper.
Increase heat to medium-high and bring mixture to a boil. Once boiling, reduce to a simmer and add shredded chicken, mushrooms, bamboo shoots, and green onions.  Stir in the broth, arrowroot mixture. Cook, stirring occasionally, until the soup has thickened, the mushrooms are cooked through, and the green onions are tender (about 7 min).
Reduce heat to medium-low. While stirring the soup in a circular motion, very slowly drizzle the beaten eggs into the soup in a thin stream to create egg ribbons. Stir in the lime juice and season with salt, if desired.  Top with green onions and serve immediately.

 

3. Creamy Chicken Potato  

Image & Recipe curtesy of The Defined Dish 

 Ingredients

𝟷.𝟻 𝚌 𝚌𝚊𝚛𝚛𝚘𝚝𝚜, 𝚖𝚎𝚍𝚒𝚞𝚖 𝚍𝚒𝚌𝚎 (𝟷 𝚕𝚊𝚛𝚐𝚎 𝚌𝚊𝚛𝚛𝚘𝚝)
𝟷 𝚌 𝚌𝚎𝚕𝚎𝚛𝚢, 𝚖𝚎𝚍𝚒𝚞𝚖 𝚍𝚒𝚌𝚎 (𝟹 𝚜𝚝𝚊𝚕𝚔𝚜)
𝟷 𝚌 𝚢𝚎𝚕𝚕𝚘𝚠 𝚘𝚗𝚒𝚘𝚗, 𝚏𝚒𝚗𝚎𝚕𝚢 𝚍𝚒𝚌𝚎𝚍 (𝟷/𝟸 𝚖𝚎𝚍𝚒𝚞𝚖 𝚘𝚗𝚒𝚘𝚗)
𝟸 𝚌𝚕𝚘𝚟𝚎𝚜 𝚐𝚊𝚛𝚕𝚒𝚌, 𝚖𝚒𝚗𝚌𝚎𝚍
𝟷 𝚝𝚜𝚙 𝚜𝚊𝚕𝚝
𝟷/𝟸 𝚝𝚜𝚙 𝚙𝚎𝚙𝚙𝚎𝚛
𝟸 𝚃𝚋𝚜𝚙 𝙴𝚅𝙾𝙾
𝟷.𝟻 𝚌 𝚜𝚕𝚒𝚌𝚎𝚍 𝚋𝚊𝚋𝚢 𝚋𝚎𝚕𝚕𝚊 𝚖𝚞𝚜𝚑𝚛𝚘𝚘𝚖𝚜 (𝚊𝚋𝚘𝚞𝚝 𝟺 𝚖𝚞𝚜𝚑𝚛𝚘𝚘𝚖𝚜)
𝟸 𝚃𝚋𝚜𝚙 𝚊𝚛𝚛𝚘𝚠𝚛𝚘𝚘𝚝 𝚏𝚕𝚘𝚞𝚛
𝟺 𝚌 𝚕𝚘𝚠 𝚜𝚘𝚍𝚒𝚞𝚖 𝚌𝚑𝚒𝚌𝚔𝚎𝚗 𝚋𝚛𝚘𝚝𝚑
𝟷 𝚜𝚠𝚎𝚎𝚝 𝚙𝚘𝚝𝚊𝚝𝚘 𝚘𝚛 𝟸 𝚛𝚎𝚍 𝚙𝚘𝚝𝚊𝚝𝚘𝚎𝚜 𝚒𝚜 𝚠𝚑𝚊𝚝 𝙸 𝚞𝚜𝚎 (𝚛𝚎𝚌𝚒𝚙𝚎 𝚌𝚊𝚕𝚕𝚜 𝚏𝚘𝚛 𝟷 𝚛𝚞𝚜𝚜𝚎𝚝 𝚙𝚘𝚝𝚊𝚝𝚘) 𝚌𝚞𝚝 𝚒𝚗𝚝𝚘 𝟷/𝟺 𝚒𝚗𝚌𝚑 𝚌𝚞𝚋𝚎𝚜
𝟷/𝟸 𝚝𝚜𝚙 𝚍𝚛𝚒𝚎𝚍 𝚝𝚑𝚢𝚖𝚎
𝟷 𝚋𝚊𝚢 𝚕𝚎𝚊𝚏
𝟸.𝟻 𝚌 𝚍𝚒𝚌𝚎𝚍 𝚌𝚘𝚘𝚔𝚎𝚍 𝚌𝚑𝚒𝚌𝚔𝚎𝚗 (𝙸 𝚞𝚜𝚎 𝚊 𝚛𝚘𝚝𝚒𝚜𝚜𝚎𝚛𝚒𝚎)
𝟷 𝚋𝚞𝚗𝚌𝚑 𝚂𝚠𝚒𝚜𝚜 𝚌𝚑𝚊𝚛𝚍 (𝚘𝚛 𝟺 𝚌𝚞𝚙𝚜 𝚋𝚊𝚋𝚢 𝚜𝚙𝚒𝚗𝚊𝚌𝚑)
𝟷 𝚌 𝚌𝚘𝚌𝚘𝚗𝚞𝚝 𝚖𝚒𝚕𝚔, 𝚏𝚞𝚕𝚕 𝚏𝚊𝚝 𝚊𝚗𝚍 𝚞𝚗𝚜𝚠𝚎𝚎𝚝𝚎𝚗𝚎𝚍
For Serving:
𝟺 𝚜𝚕𝚒𝚌𝚎𝚜 𝚘𝚏 𝚋𝚊𝚌𝚘𝚗, 𝚌𝚞𝚝 𝚒𝚗𝚝𝚘 𝟷/𝟺 𝚒𝚗𝚌𝚑 𝚙𝚒𝚎𝚌𝚎𝚜 𝚊𝚗𝚍 𝚏𝚛𝚒𝚎𝚍 𝚞𝚗𝚝𝚒𝚕 𝚌𝚛𝚒𝚜𝚙𝚢
𝟸 𝚃𝚋𝚜𝚙 𝚏𝚛𝚎𝚜𝚑𝚕𝚢 𝚌𝚑𝚘𝚙𝚙𝚎𝚍 𝚙𝚊𝚛𝚜𝚕𝚎𝚢
𝟸 𝚃𝚋𝚜𝚙 𝚏𝚛𝚎𝚜𝚑𝚕𝚢 𝚌𝚑𝚘𝚙𝚙𝚎𝚍 𝚌𝚑𝚒𝚟𝚎𝚜

 

Instructions:
Heat a large pot or dutch oven over medium high heat with olive oil. When the oil is shimmering, add the carrot, celery, onion, garlic, salt and pepper. Saute, stirring, until tender, about 5 minutes. Then, add the mushrooms and stir. Saute for an additional 2 minutes.
Reduce heat to medium and add arrowroot flour. Stir until arrowroot has dissolved into the vegetables and the clumps have dissolved
While stirring, slowly pour in the chicken broth, scraping up any brown bits in the bottom of the skillet
Add the potatoes, dried thyme and a bayleaf increase the heat and bring to a boil. Once the soup comes to a boil, reduce heat so that the soup is lightly simmering
Add the chicken and stir to combine. Cover and cook, simmering, until the potatoes are fork tender, about 10 minutes
Meanwhile, if you are using Swiss chard, fold the leaves in half and cut off the stem. Then, tighly roll the leaves into a cigar and thinly slice into ribbons
Once the cook time is up, stir in the greens and let wilt, about 1 minute
Stir in the coconut milk and cook, stirring, for 2 minutes
Taste broth and adjust seasoning, if desired
Garnish with crispy bacon, parsley and chives
Serve and enjoy!

Image and Recipe curtesy of Will Cook for Smiles

Ingredients

𝟹 𝚃𝚋𝚜𝚙 𝙾𝚕𝚒𝚟𝚎 𝙾𝚒𝚕
𝟷 𝚛𝚎𝚍 𝚘𝚗𝚒𝚘𝚗
𝟸 𝚕𝚛𝚐 𝚌𝚊𝚛𝚛𝚘𝚝𝚜
𝟹 𝚌𝚎𝚕𝚎𝚛𝚢
𝟸 𝚏𝚛𝚎𝚜𝚑 𝚝𝚘𝚖𝚊𝚝𝚘𝚎𝚜 (𝚟𝚒𝚗𝚎 𝚠𝚘𝚛𝚔 𝚋𝚎𝚜𝚝)
𝟸 𝚋𝚎𝚕𝚕 𝚙𝚎𝚙𝚙𝚎𝚛𝚜
𝟷-𝟸 𝚓𝚊𝚕𝚊𝚙𝚎𝚗𝚘𝚜
𝟼 𝚐𝚊𝚛𝚕𝚒𝚌 𝚌𝚕𝚘𝚟𝚎𝚜
𝟷𝟺.𝟻 𝚘𝚣 𝚌𝚊𝚗 𝚏𝚒𝚛𝚎 𝚛𝚘𝚊𝚜𝚝𝚎𝚍 𝚍𝚒𝚌𝚎𝚍 𝚝𝚘𝚖𝚊𝚝𝚘𝚎𝚜
𝟷𝟻 𝚘𝚣 𝚌𝚊𝚗 𝚙𝚒𝚗𝚝𝚘 𝚋𝚎𝚊𝚗𝚜
𝟷𝟻 𝚘𝚣 𝚌𝚊𝚗 𝚋𝚕𝚊𝚌𝚔 𝚋𝚎𝚊𝚗𝚜
𝟷𝟻 𝚘𝚣 𝚌𝚊𝚗 𝚗𝚘𝚛𝚝𝚑𝚎𝚛𝚗 𝚠𝚑𝚒𝚝𝚎 𝚋𝚎𝚊𝚗𝚜
𝟾 𝚘𝚣 𝚝𝚘𝚖𝚊𝚝𝚘 𝚜𝚊𝚞𝚌𝚎
𝟷 𝚌𝚞𝚙 𝚟𝚎𝚐𝚎𝚝𝚊𝚋𝚕𝚎 𝚜𝚝𝚘𝚌𝚔
𝟸 𝚋𝚊𝚢 𝚕𝚎𝚊𝚟𝚎𝚜
𝟷 𝚝𝚋𝚜𝚙 𝚌𝚑𝚒𝚕𝚒 𝚙𝚘𝚠𝚍𝚎𝚛
𝟸 𝚝𝚜𝚙 𝚜𝚖𝚘𝚔𝚎𝚍 𝚙𝚊𝚙𝚛𝚒𝚔𝚊
𝟷 𝚝𝚜𝚙 𝚘𝚛𝚎𝚐𝚊𝚗𝚘
𝟸 𝚝𝚜𝚙 𝚌𝚞𝚖𝚒𝚗
𝟸 𝚝𝚜𝚙 𝚐𝚊𝚛𝚕𝚒𝚌 𝚙𝚘𝚠𝚍𝚎𝚛
𝟷 𝚝𝚜𝚙 𝚘𝚗𝚒𝚘𝚗 𝚙𝚘𝚠𝚍𝚎𝚛
𝟷 𝟷/𝟸 𝚝𝚜𝚙 𝚠𝚑𝚒𝚝𝚎 𝚐𝚛𝚊𝚗𝚞𝚕𝚊𝚝𝚎𝚍 𝚜𝚞𝚐𝚊𝚛
𝟷 𝟷/𝟸 𝚝𝚜𝚙 𝚜𝚊𝚕𝚝
𝟸 𝚃𝚋𝚜𝚙 𝚏𝚛𝚎𝚜𝚑 𝚖𝚒𝚗𝚌𝚎𝚍 𝚌𝚒𝚕𝚊𝚗𝚝𝚛𝚘
𝟷 𝚕𝚒𝚖𝚎 - 𝚓𝚞𝚒𝚌𝚎𝚍

Instructions:

Dice vegetables, gather all seasonings, measuring spoons, drain juices off beans for a quick assembly.
Preheat dutch oven/pot with olive oil over medium heat.  Saute onions, carrots and celery until they start to soften. 
Add Jalapeños, and fresh tomatoes cooking for a few minutes.
Sprinkle seasonings in over vegetables.  Mix well, sautéing a few more minutes.
Pour in veggie stock, tomato sauce, beans and canned tomatoes.  Add bay leaves and mix.
Bring to a boil and turn down to a low simmer.  Cover the pot leaving it cracked for steam to escape.
Cook 30-40 minutes, stirring occasionally.  Take out bay leaves and add minced cilantro and lime juice.
Serve with shredded cheese, avocado, cilantro...whatever chili toppings you like! 

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