#colddaycomfort

This vegetable lentil soup is filling, healthy, and full of great flavors. You can make it on a cold day and it will feel great. The lentils and vegetables give it a lot of protein and fiber.

Ingredients: 1 cup lentils. 2 carrots, chopped. 2 stalks celery, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can diced tomatoes. 6 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Saut until onions are translucent. Stir in lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Bring soup to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Fast and easy to make, this Easy Keto Tomato Basil Soup with Pesto is a tasty low-carb treat. It's smooth and tasty, and it's great for a cozy meal on a cold day. When you mix tomatoes, basil, and pesto, the flavors go well together and will satisfy your taste buds while keeping you on track with your keto lifestyle.

Ingredients: 2 cups canned crushed tomatoes. 1 cup chicken or vegetable broth. 2 cloves garlic, minced. 1/4 cup heavy cream. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup fresh basil leaves, chopped. 2 tablespoons pesto sauce.

Instructions: Put olive oil in a saucepan and heat it over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. Add the broth and crushed tomatoes and stir to mix. Add pepper and salt to taste. For 5 to 7 minutes, let the soup cook slowly. Add heavy cream and fresh basil and mix well. Cook for another two to three minutes. Take it off the heat and pour it into bowls. Add a little pesto sauce to the top of each serving. If you want, you can add more fresh basil as a garnish. Enjoy while hot!

Prep Time: 5 minutes

Cook Time: 15 minutes

A hearty and flavorful soup combining the sweetness of roasted butternut squash with the savory goodness of turkey chili. Perfect for a cozy meal on chilly days.

Ingredients: 1 butternut squash, peeled and cubed. 1 pound ground turkey. 1 onion, chopped. 2 cloves garlic, minced. 1 can 15 ounces black beans, drained and rinsed. 1 can 14.5 ounces diced tomatoes. 4 cups chicken broth. 2 teaspoons chili powder. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Preheat the oven to 400F 200C. Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the ground turkey to the pot and cook until browned, breaking it up with a spoon. Stir in the chili powder, cumin, and paprika, and cook for another minute. Add the diced tomatoes, black beans, roasted butternut squash, and chicken broth to the pot. Stir to combine. Bring the soup to a simmer, then reduce the heat to low and let it simmer for about 20 minutes to allow the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed. Serve hot, optionally garnished with chopped cilantro, shredded cheese, or a dollop of sour cream.

Prep Time: 20 minutes

Cook Time: 50 minutes

Warm up on chilly days with this scrumptious Vegan Poblano White Bean Chili recipe. The roasted poblano peppers and hearty white beans make this dish a flavorful and satisfying option for those cold winter nights. Give it a try and add a squeeze of lime for that extra zing.

This roasted red pepper soup is low in carbs, free of grains and gluten, and good for Trim Healthy Mamas THM S. Great for a warm meal on a cold day!

Ingredients: 4 large red bell peppers, halved and seeded. 2 tablespoons olive oil. 1 small onion, chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1/2 cup heavy cream. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat oven to 400F 200C. Place red bell pepper halves on a baking sheet, cut side down. Roast in the preheated oven until skins are charred, about 25-30 minutes. Remove peppers from oven and let cool slightly. Peel off the charred skins. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened, about 5 minutes. Add roasted red peppers and chicken broth to the pot. Bring to a simmer and cook for 10 minutes. Using an immersion blender or regular blender, blend the soup until smooth. Stir in heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with fresh basil leaves. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

This West African Peanut Stew is a flavorful and hearty vegetarian dish that combines the richness of peanuts with the sweetness of sweet potatoes and the freshness of vegetables. It's a perfect comfort food for chilly days.

Ingredients: 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 inch ginger, minced. 2 sweet potatoes, peeled and diced. 1 red bell pepper, chopped. 1 can diced tomatoes. 4 cups vegetable broth. 1/2 cup creamy peanut butter. 1 cup chopped collard greens. 1/2 cup chopped cilantro. Salt and pepper to taste. Cooked rice or quinoa for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the ginger, onion, and garlic. About 5 minutes of cooking will soften the food. Put in the red bell pepper and sweet potatoes. Bring it to a boil again. Mix in the tomato dices and vegetable broth. Bring to a low boil. Add the peanut butter and mix it in well. For 20 to 25 minutes, or until the sweet potatoes are soft, let the stew cook on low heat. Add cilantro and collard greens and mix well. For an extra 5 minutes, cook. Add pepper and salt to taste. Serve hot on top of rice or quinoa that has been cooked. Have fun!

Prep Time: 15 minutes

Cook Time: 35 minutes

A warming and tasty soup made from roasted red peppers that is great for cold days.

Ingredients: 4 large red bell peppers, roasted, peeled, and chopped. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup heavy cream optional. Fresh basil leaves for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, saut until softened, about 5 minutes. Add roasted red peppers, diced tomatoes, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes. Using an immersion blender or regular blender, blend the soup until smooth. If using heavy cream, stir it in now. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes