#nutritioussoups

A healthy broccoli soup with a hint of ginger that is great for a cozy meal.

Ingredients: 4 cups broccoli florets. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 4 cups vegetable broth. 1 cup coconut milk. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Saut until onions are translucent. Add broccoli florets and continue to saut for 2-3 minutes. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until broccoli is tender. Use an immersion blender to puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste. Simmer for an additional 5 minutes. Serve hot, garnished with a sprinkle of fresh chopped parsley or a drizzle of coconut milk if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and nutritious soup combining the earthy flavors of sweet potato and quinoa with aromatic spices.

Ingredients: 1 large sweet potato, diced. 1/2 cup quinoa, rinsed. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. 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 minced garlic and chopped onion. Saut until the onions are soft. Add the quinoa, cumin, smoked paprika, and diced sweet potato. Mix everything together. Add the vegetable broth and bring it to a boil. Then lower the heat and let it simmer for 20 to 25 minutes, or until the quinoa is cooked and the sweet potatoes are soft. Add pepper and salt to taste. Add your favorite toppings, like fresh herbs, a drizzle of coconut milk, or a squeeze of lime juice, and serve hot.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Whole30 Zuppa Toscana recipe is a gluten-free, dairy-free, and Paleo take on the famous Olive Garden soup. This hearty soup is made with Italian sausage, kale, coconut milk, and a tasty broth. It's great for a cozy meal. Enjoy this tasty soup that is Whole30-friendly and full of healthy ingredients!

Ingredients: 1 lb Italian sausage. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 bunch kale, stems removed and leaves chopped. 1 can full-fat coconut milk. Salt and pepper to taste. Optional: red pepper flakes for added heat.

Instructions: Put the Italian sausage in a big pot and cook it over medium-low heat, breaking it up as it cooks. Put the diced onion in the pot and cook for about 5 minutes, until it turns clear. Add the minced garlic and stir it in. Cook for another one to two minutes, until the garlic smells good. Add the chicken broth and slowly bring the soup to a boil. It will take about 5 minutes of cooking after adding the chopped kale. Turn the heat down to low and add the coconut milk. Keep cooking for five more minutes. If you think it needs it, add salt and pepper to the soup. If you want more heat, add red pepper flakes. Serve the Whole30 Zuppa Toscana hot and enjoy this tasty Paleo, gluten-free, and dairy-free soup!

Prep Time: 10 minutes

Cook Time: 20 minutes

This Crockpot Chicken Veggie Quinoa Soup is a hearty and nutritious meal perfect for busy days. Packed with protein, fiber, and veggies, it's a comforting dish that's easy to prepare in your slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup quinoa, rinsed. 4 cups chicken broth. 1 can 14.5 oz diced tomatoes. 2 carrots, chopped. 2 celery stalks, chopped. 1 onion, diced. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp dried oregano. Salt and pepper to taste. 2 cups spinach leaves, chopped. Fresh parsley for garnish optional.

Instructions: In a slow cooker, combine diced chicken, quinoa, chicken broth, diced tomatoes, carrots, celery, onion, garlic, thyme, rosemary, oregano, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours, or until chicken is cooked through and quinoa is tender. Stir in chopped spinach leaves during the last 30 minutes of cooking. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

A comforting and nutritious soup featuring earthy Portobello mushrooms and hearty barley in a flavorful vegetable broth.

Ingredients: 1 cup barley. 8 cups vegetable broth. 1 lb Portobello mushrooms, sliced. 1 onion, chopped. 3 carrots, diced. 3 celery stalks, chopped. 3 cloves garlic, minced. 2 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in garlic, onions, carrots, and celery. Cook the vegetables in oil until they are soft. Add the sliced Portobello mushrooms and stir them in. Cook for five more minutes. Put in the rosemary, thyme, salt, and pepper. Combine well. Add the vegetable broth and boil it. Turn down the heat, cover, and let it simmer for 40 to 45 minutes, or until the barley is soft. If you need to, change the seasoning. Serve hot with fresh parsley on top. Have a hearty bowl of Portobello Mushroom and Barley Soup!

Prep Time: 15 minutes

Cook Time: 50 minutes

This lentil soup with turmeric and summer vegetables is soothing and good for you. It's full of flavor and healthy ingredients. This dish is great any time of the year because it has lentils, vegetables, and fragrant spices.

Ingredients: 1 cup dried lentils. 4 cups vegetable broth. 1 onion, diced. 3 cloves garlic, minced. 1 carrot, diced. 1 zucchini, diced. 1 yellow squash, diced. 1 cup cherry tomatoes, halved. 1 tsp ground turmeric. 1/2 tsp ground cumin. 1/2 tsp smoked paprika. Salt and pepper, to taste. 2 tbsp olive oil. Fresh cilantro, for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and garlic, saut until translucent. Stir in diced carrot, zucchini, and yellow squash, cook for 5 minutes. Add lentils, vegetable broth, ground turmeric, ground cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender. Stir in cherry tomatoes and cook for an additional 5 minutes. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes