#colddayeats

A delicious and comforting keto-friendly soup with Mexican flavors, perfect for a cozy meal on a chilly day.

Ingredients: 1 lb chicken breasts, diced. 4 cups chicken broth. 1 cup cauliflower rice. 1 can diced tomatoes with green chilies. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp paprika. Salt and pepper to taste. Optional toppings: avocado, cilantro, lime wedges, sour cream, shredded cheese.

Instructions: In a slow cooker, combine diced chicken, chicken broth, cauliflower rice, diced tomatoes, bell pepper, onion, garlic, cumin, chili powder, paprika, salt, and pepper. Stir well to combine all ingredients. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and flavors have melded. Serve hot, garnished with desired toppings.

Prep Time: 15 minutes

Cook Time: 240 minutes

A hearty and nutritious lentil-vegetable soup cooked slowly in a crock pot, perfect for a comforting meal on a chilly day.

Ingredients: 1 cup lentils. 3 carrots, chopped. 2 stalks celery, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf. Salt and pepper to taste.

Instructions: Rinse lentils and place them in the slow cooker. Add chopped carrots, celery, onion, and minced garlic. Pour in diced tomatoes and vegetable broth. Season with dried thyme, dried oregano, bay leaf, salt, and pepper. Stir everything together. Cover and cook on low for 6-8 hours or high for 3-4 hours, until lentils are tender. Before serving, taste and adjust seasoning if needed. Remove bay leaf before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Chicken and Gnocchi Dumpling Soup is warm and comforting, just what you need on a cold day. The soft chicken, pillowy gnocchi, and fragrant herbs all make up a tasty broth that will warm you up from the inside out.

Ingredients: 2 cups shredded cooked chicken. 1 cup gnocchi. 4 cups chicken broth. 1 cup chopped carrots. 1 cup chopped celery. 1/2 cup chopped onion. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onions, and celery. Saut for about 5 minutes, or until the meat is tender. Put in the rosemary, thyme, and garlic. Keep cooking for one more minute. Add the chicken broth and heat it up. Turn down the heat and add the gnocchi and chicken shreds. Let it cook for 10 minutes. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and flavorful soup with the essence of chicken tacos. Perfect for a comforting meal on a chilly day.

Ingredients: 1 lb chicken breast, cooked and shredded. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 cup salsa. 1 onion, finely chopped. 2 cloves garlic, minced. 1 packet taco seasoning. 4 cups chicken broth. 1 cup shredded cheddar cheese for garnish. 1/2 cup sour cream for garnish. Fresh cilantro, chopped for garnish.

Instructions: In a large pot, saut onion and garlic until softened. Add shredded chicken, black beans, corn, diced tomatoes, salsa, and taco seasoning to the pot. Pour in the chicken broth and bring the soup to a boil. Reduce heat and let it simmer for 15-20 minutes, allowing flavors to meld. Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

This Persian-inspired bean soup is bursting with aromatic spices and fresh herbs, creating a flavorful and comforting vegan dish. Topped with crunchy homemade croutons, it's a hearty meal perfect for chilly days.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp ground turmeric. 1/2 tsp ground cinnamon. 1/2 tsp ground paprika. 1/4 tsp ground black pepper. 1 cup dried mixed beans, soaked overnight. 4 cups vegetable broth. 1 can 400g chopped tomatoes. 1/4 cup chopped fresh parsley. 1/4 cup chopped fresh cilantro. Salt to taste. 4 slices whole wheat bread, cubed for croutons. 1 tbsp olive oil for croutons.

Instructions: Warm up 1 tablespoon of olive oil in a big pot over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onion turns clear. Ground black pepper, ground cumin, ground coriander, ground turmeric, and ground cinnamon should all be added. For one to two minutes, stir and cook until it smells good. Set the mixed beans aside to soak. Then add the vegetable broth, chopped tomatoes, parsley, and cilantro. Mix well. Turn down the heat and let the soup simmer for 1.5 to 2 hours, or until the beans are soft. Add salt to your liking. Get the oven ready to 180C 350F while the soup is simmering. Mix 1 tablespoon of olive oil with cubes of bread and spread them out on a baking sheet. Stirring every now and then, bake for 10 to 15 minutes, or until golden and crispy. Serve the soup hot with some croutons you made yourself on top.

Prep Time: 15 minutes

Cook Time: 120 minutes