Yes, soup is the winter version of a smoothie. Why? Because once it gets cold, holding a smoothie in one’s hand outside can be somewhat of a form of torture (not to be over-dramatic). In all seriousness though, veggie soups are key for those trying to keep it healthy while staying full. We know our potatoheads are on-the-go people, so soup is a great thing to make in a big batch (maybe while your boyfriend is watching Sunday Night OR Monday Night Football) and have for different meals throughout the week.
Remeber the advice Eva Chen said Jenna Lyons gave her? We haven’t forgotten: “She once told me that the secret to busy women is to eat soup, because you can drink with one hand and work with the other.” You know what they say, when Jenna Lyons says eat soup…you eat it. Ok, we’re the first ones to say that, but we’re pretty sure people will follow…
Apple Cider Vinegar Roasted Beet Soup
4-5 large Beets, or 1 pound, washed and ends trimmed
1 tablespoon Coconut Oil, Melted
2 tablespoons Apple Cider Vinegar
4 cups low sodium Warm Vegetable Stock, separated
1 teaspoon Kosher Salt
2 tablespoons fresh Dill, plus more for garnish
Greek Yogurt, for garnish
Preheat oven to 375 degrees Fahrenheit.
Make a double-layer pouch out of aluminum foil. Place beets inside the pouch and pour in the apple cider vinegar with 1 tablespoon water. Seal pouch tightly and roast until beets are fork tender, about 45 minutes.
Place the cooking juices from the beets in the blender. Let the beets cool slightly, and rub off skin with paper towel. Add the roasted beets to the blender with the cooking juices. Next, add the coconut oil, salt, and dill. Blend until completely smooth. Add 1 cup of warm vegetable stock at a time until the desired consistency is reached. Garnish with a dollop of greek yogurt and dill.
2 cups Greens (Spinach, Arugula, or Kale all work)
1 tablespoon Coconut Oil
1 clove Garlic, roughly chopped
1 tablespoon Shallots, roughly chopped
1 Jalapeno, roughly chopped
4 cups Warm Broth
1 tablespoon Lime Juice
Salt, to taste
Pepper, to taste
In a skillet, heat 1 tablespoon coconut oil over medium heat. Add the shallots and jalapeño to the skillet, sauté for 3-4 minutes until softened. Add garlic and greens. Season with salt and pepper. Sauté for 3-4 minutes until greens are wilted down but still a nice green color. Transfer all items from the skillet to a blender. Add warm broth, avocado, and lime juice to the blender. Blend until completely smooth. Season with salt and pepper if necessary.
Kale, Mushroom, and Barley Soup
1 tablespoon Extra Virgin Olive Oil
1 small Onion, small diced
2 ribs Celery, small dice
3 cloves Garlic, minced
1 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
1 bunch Kale, ribs removed, torn into pieces
2 cups Mushrooms, sliced
4 cups low sodium Chicken Broth
1/2 cup Pearled Barley
1 Bay Leaf
4 sprigs Thyme
In a heavy bottom pot, heat olive oil over medium heat. Add the onions and celery, sauté for 4-5 minutes until softened. Add the minced garlic, kale, salt, and pepper. Continue to sauté for 2-3 minutes to soften the kale. Add the mushrooms, sauté for another 2-3 minutes. Add the barley, chicken broth, bay leaf, and thyme. Bring to a boil. Reduce heat to a simmer. Simmer until barley is tender, about 25 minutes (unless using instant). Remove bay leaf and thyme before serving. Check for seasoning, adjust salt and pepper if needed. If desired, garnish with a small amount of fresh thyme.
This soup is also great with shredded chicken for extra protein. Add 1 cup of shredded rotisserie chicken during the last 5 minutes of simmering.
4 cups Water
3 tablespoons Miso Paste
1 tablespoon Dashi powder
1/4 cup Firm Tofu, cut into small dice
1/4 Nori, cut into strips
2 Scallions, white and green parts, thinly sliced
Combine water and dashi powder in a small pot on the stove. Bring to boil. Reduce to a simmer and add in miso paste, whisking to dissolve. Once miso is dissolved, add tofu, nori, and scallions. Simmer for 2-3 minutes. Serve immediately.
Curried Vegetable Soup
2 tablespoons Coconut oil
3 Shallots, thinly sliced
2 ribs Celery thinly sliced
1 large Carrot, small dice
1 cup Cauliflower florets
3-4 cloves Garlic minced
1 tablespoon fresh Ginger, grated
1/4 cup Cilantro, roughly chopped, plus more for garnish
1 tablespoon Curry Powder
1/2 teaspoon Turmeric
1/2 teaspoon Ground Coriander
2 teaspoons Kosher Salt
1/4 teaspoon Ground Black Pepper
4 cups low sodium Vegetable Broth
1/2 Peas, frozen or fresh
1 tablespoon Lime juice
1 tablespoon Sherry Vinegar
In a heavy bottom pot, heat coconut oil over medium heat. Add shallots, celery, and carrot, sauté for 4-5 minutes until softened. Add the cauliflower, minced garlic, ginger, cilantro, curry powder, turmeric, coriander, salt, and pepper. Sauté for 3-4 minutes. Add vegetable broth to the pot and bring to a simmer. Simmer for 8-10 minutes until all the veggies are fork tender. During the last 4 minutes of cooking, add the peas to the soup. Remove the soup from the heat and stir in the lime juice and sherry vinegar. Garnish with cilantro if desired.
*For a heartier soup, add 1 cup cooked Quinoa when adding the peas.
Photographed by Alli Shepherd.