3 Healthy Soups to Warm You This Winter

We have officially made it! We made it through 2013. Maybe a little scuffed and tired but we did it and now we have a brand new year to fill with love, laughter, memories and good food. Here in Wisconsin the weather is cold and blustery. Leaving me contemplating staying inside till April. Today I am sharing three of my favorite soup recipes. Healthy and guaranteed to warm you from the inside. A great way to start 2014…healthy and warm.

Spicy Sweet Potato Soup



1 tbsp Coconut Oil

2 Green Onions (scallions), diced

2 stalks Celery, diced

1 small clove Garlic, minced

1/2 small Jalapeño, diced (remove the seeds to tame the spice)

1 tsp fresh Ginger, pealed and diced

1 lb Sweet Potatoes, pealed and chopped (about 1/2″ cubes)

3 cups Chicken or Vegetable Stock

1 cup Coconut Milk (full fat)

1/2 tsp Nutmeg

1/4 tsp Cinnamon

Salt & Pepper to taste

Melt the coconut oil in a medium to large stockpot on medium-low heat.  Sauté the onion and celery for about 5 minutes.  Add the garlic, ginger and jalapeño and sauté another 1-2 minutes, until fragrant.   Add the remaining ingredients and bring to a boil.  Reduce heat to low and simmer for 20-30 minutes (until potatoes are tender).   Whisk until desired consistency is reached.  For a smooth texture purée in a blender and return to pot.  Serve warm with a dollop of Greek yogurt if desired.  Store leftovers in the fridge for up to three days or freezer for up to three months.


Tomato Basil Soup



1 pint Grape or Cherry Tomatos, halved

1 clove Garlic, minced

1/2 small yellow Onion, diced

1 tbsp Olive Oil

1 tsp Salt

1-2 tbsp fresh Basil, chopped

2 cups Vegetable Stock

Preheat the oven to 400 degrees.  Line a baking pan with parchment paper.  Toss the first six ingredients and roast in the baking pan for 10-12 minutes.  Purée the roasted ingredients with the vegetable stock in the blender.  Add the mixture to a medium stockpot and warm on medium low heat for 5-10 minutes.  Sprinkle with dried basil.  Serve warm.  Store leftovers in the fridge for up to three days or freezer for up to three months.



Vegetable Noodle Soup



3 cups Chicken Stock

2 large Carrots, pealed and chopped

1 cup frozen Peas

1 cup dry Pasta (I use quinoa pasta for gluten-free)

1 tbsp fresh Rosemary

1 tsp Lemon Juice

Salt & Pepper to taste

Add all of the ingredients to a medium stockpot.  Cook on medium high heat for 15 minutes. Reduce heat and simmer for 10 minutes.  Serve warm. Store leftovers in the fridge for up to three days or freezer for up to three months

Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out yummysprout.com. Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.



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