Roasted Winter Squash Soup with Ginger, Lime & Coconut

Got winter squash? Run, don’t walk, and MAKE THIS SOUP.

This recipe is super straightforward, uses all easy-to-source pantry ingredients, and is packed with flavor thanks to warming fall spices, zesty ginger, bright lime juice, and cooling coconut milk. I used butternut squash most recently, but use whatever local winter squash you have access to – whether it’s pumpkin, acorn, kabocha, or funkier squash varieties like koginut. A note that the ingredients list may look long/intimidating, but I promise this soup comes together super quickly and easily!

ROASTED WINTER SQUASH SOUP WITH GINGER, LIME & COCONUT

INGREDIENTS:

• 3 lbs unpeeled winter squash (such as butternut, acorn, kabocha, etc)

• Olive oil

• 1 large yellow onion, diced

• 1 tablespoon minced fresh ginger

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• ½ teaspoon turmeric

• ½ teaspoon cinnamon

• Pinch roasted red chili flakes

• 4 cups vegetable stock or water

• 1 teaspoon salt, plus more to taste

• Freshly ground black pepper to taste

• Juice of 1 lime (~3 tablespoons)

• 1 14-oz can coconut milk

• ¼ cup fresh basil leaves, plus more to garnish

INSTRUCTIONS:

1. Preheat the oven to 425°F.

2. Peel the butternut squash and dice the flesh into ½” pieces. Toss the diced squash on a rimmed baking sheet with a few tablespoons of olive oil and a pinch of salt.

3. Roast for 30-35 minutes, until the squash is soft and beginning to caramelize. Set aside.

4. Heat 1 tablespoon olive oil in saucepot or dutch oven over medium heat. Add diced onion, a pinch of salt and cook until onions are soft and translucent, about 8 minutes.

5. Add ginger, coriander, cumin, turmeric, cinnamon and chili flakes, and cook for another 2 minutes, stirring frequently.

6. Add the cooked butternut squash, along with the vegetable stock or water, salt and pepper.

7. Bring to a boil, then reduce heat to simmer and cook for 10 minutes.

8. Stir in the lime juice and coconut milk, and simmer for another 2 minutes. Take the soup off the heat and add the fresh basil.

9. Use blender to carefully puree soup in 2 or more batches, until smooth.

10. Return soup to pot over low heat. Taste and adjust seasoning to balance the salty, pungent and citrus notes. Ladle into bowls and garnish with creme fraiche, toasted squash seeds, fresh herbs or anything else that inspires you. Enjoy!

Chicken & Cauliflower Curry

Curry dishes may seem complicated, as they tend to have a longer list of ingredients, but you most likely already have everything in your pantry/fridge, and curries really do come together quickly once you get going. Feel free to use different spices or veggies based on what you have on-hand, and you can absolutely omit the chicken if you’d prefer a vegetarian curry.

CHICKEN & CAULIFLOWER CURRY

INGREDIENTS

• 2 tablespoons olive oil

• 2 teaspoons curry powder

• 2 teaspoons minced ginger root

• 1 teaspoon turmeric

• 3 cloves garlic, minced

• 1 pound boneless skinless chicken thighs, cut into 1” cubes

• 1 medium yellow onion, diced

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 1 medium sweet potato, peeled and diced into 1/2 inch cubes

• 2 cups cauliflower cut into florets (1 small head)

• 1 tablespoon tomato paste

• 2 cans (13.5 ounces) unsweetened coconut milk

• Splash of fresh squeezed lime juice

• Handful chopped cilantro leaves (optional garnish)

INSTRUCTIONS

• Heat the olive oil in a pan over medium heat. Add the curry powder, turmeric, minced garlic and ginger root, and toast, stirring, until fragrant well combined, 1 to 2 minutes.

• Add the chicken, onion, salt and pepper and toss until evenly coated in the spices. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes.

• Add the sweet potato, cauliflower, and tomato paste and toss into the mixture until evenly combined. Add the coconut milk and stir until well combined.

• Bring the curry to a gentle simmer and cook, uncovered until sweet potatoes are fork tender, about 15-20 minutes. Add a splash of fresh lime juice, and taste and adjust seasoning as needed. Serve over rice and garnish with cilantro, if desired. Enjoy!

Roasted Tomato & Basil Soup

I’m not sure the world needed another recipe for tomato and basil soup… but I’ve just got to say, this might be the best thing I’ve cooked all summer! We’re spoiled by an abundance of tomatoes AND basil right now, and earlier this week I had a craving for a classic bowl of tomato soup with some gourmet grilled cheese on the side. I’m already planning to make it again this weekend… except I plan to quadruple the recipe and freeze several big jars, so when it’s December and I need some summer goodness in my belly, we can just grab a jar from the freezer and we’ll be instantly transported back to the wild and wonderful summertime deliciousness.

ROASTED TOMATO & BASIL SOUP

Photo credit: With Sweet Honey

INGREDIENTS

• 3 pounds roma tomatoes, halved

• Salt and freshly ground black pepper

• ¼ cup extra-virgin olive oil

• 2 tablespoons butter

• 2 medium yellow onions, diced

• 1/2 cup chopped carrots

• 2 tablespoons tomato paste

• 4 garlic cloves, minced

• 3 cups vegetable broth (or water)

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon thyme or dried oregano leaves

• 1 loose-packed cup basil leaves (plus more for garnish)

INSTRUCTIONS

1. Preheat the oven to 375°F and place the halved tomatoes cut-side up on a rimmed baking sheet, drizzle with 1/4 cup olive oil, 1 tablespoon kosher salt, and freshly ground pepper. Roast for 1 hour or until the edges begin to shrivel and the insides are still juicy.

2. Heat 2 tablespoons butter in a large pot over medium heat. Add the onions, carrots, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomato paste and minced garlic and cook for 1-2 minutes.

3. Stir in the tomatoes (and any remaining liquid from the baking sheet), vegetable broth (or water), balsamic vinegar, and thyme (or oregano) leaves and simmer for 20 minutes.

4. Let cool slightly and puree the soup using an immersion/stick blender, or a standing blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined. Taste and adjust seasoning as needed.

5. Garnish the soup with basil leaves and serve with crusty bread.

Chilled Cucumber & Avocado Soup with Fresh Herbs

When it’s hot and the last thing you want to do is turn on your stove/oven, chilled soups are your best friend! I absolutely love this super simple, but still flavor-packed recipe for a chilled cucumber and avocado soup. It’s as easy as throwing a few ingredients together in a blender, and it has surprisingly complex flavors for such a straightforward recipe. Happy cooking!

CHILLED CUCUMBER & AVOCADO SOUP

WITH FRESH SUMMER HERBS

Serves 4

Photo Credit: Crowded Kitchen

INGREDIENTS

• 2 slicing cucumbers | peeled and diced  (1/4 cup reserved for garnish)

• 2 avocados | pitted, peeled, and diced  (1/4 cup reserved for garnish)

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon finely grated lemon zest

• 1/4 cup coarsely chopped fresh cilantro

• 2 tablespoons chopped fresh basil

• 1 scallion/green onion | coarsely chopped

• 1/2 jalapeno | seeded and coarsely chopped

• 1 cup nonfat plain yogurt

• 1 cup cold water

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground pepper

PREPARATION

• Puree ingredients in a blender until very smooth. Taste and adjust seasoning as needed.

• Chill in the fridge for at least 30 minutes, then divide among 4 bowls and top with reserved cucumber, avocado, and a few sprigs of cilantro.

Spring Greens Soup with Roasted Fennel & Cauliflower

Here is a colorful and comforting spring soup featuring vibrant greens and sweet roasted fennel + cauliflower. Adapted from the blog Kale & Caramel.

SPRING GREENS SOUP WITH ROASTED FENNEL & CAULIFLOWER

INGREDIENTS

Roasted Fennel & Cauliflower

• 4 cups sliced fennel bulb, green fronds reserved

• 4 cups coarsely chopped cauliflower

• 4 tablespoons olive oil

• 1/4 teaspoon sea salt

• 1/4 teaspoon fennel seeds (optional)

• fresh ground pepper, to taste

For the Soup

• Roasted fennel and cauliflower, from above

• 2 cups diced yellow onion

• 2 tablespoons olive oil

• 1/4 teaspoon sea salt

• Freshly ground pepper, to taste

• 2 teaspoons minced garlic

• 6 cups vegetable broth

• 1 lemon, zested and juiced

• 6 cups spinach

• 1 cup arugula

• 1 cup fennel fronds

• 1/2 cup roughly chopped chives

• 1/4 cup roughly chopped mint

• 1/4 teaspoon sea salt, plus more to taste

Toppings (optional)

• Thinly sliced radishes

• Carrot top gremolata (see recipe here)

• Fennel fronds

• Drizzle of olive oil

INSTRUCTIONS

Roasted Fennel & Cauliflower

1. Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or foil.

2. Lay the sliced fennel and chopped cauliflower on the baking sheet in an even layer, and drizzle with olive oil and sprinkle with salt, pepper, and fennel seeds (if using). Toss gently to coat the mixture evenly. Roast for 30-35 minutes until tender and beginning to brown. Flip the vegetables halfway through roasting to ensure even browning.

For the Soup

1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the diced onion, salt and pepper and sauté until golden brown, stirring occasionally.

2. Add the garlic and stir another minute. Add the vegetable broth, lemon zest + lemon juice, as well as the roasted fennel + cauliflower and bring the mixture to a simmer. Simmer gently for 10 minutes.

3. Remove the pot from heat, add the spinach, arugula, fennel fronds, chives and mint. Stir to submerge in the soup, cover, and let the greens to wilt in the heat of the broth for a few minutes.

4. Transfer the whole pot of ingredients to a high speed blender and blend until completely smooth (you'll likely need to do this in batches). Return to the pot, taste, and add more salt and pepper as needed.

5. Garnish with an assortment of sliced radishes, a drizzle of olive oil, fennel fronds, etc. A topping of crunchy pistachio + carrot top gremolata is especially lovely.

White Bean Chicken Chili

Here’s a recipe for one of my favorite hearty winter soups, which always brings me back to cozy snow days growing up in the midwest. It’s one of my go-to recipes to make and bring over to family/friends who may need some extra love and a hot meal, and the leftovers taste even better the next day!

WHITE BEAN CHICKEN CHILI

INGREDIENTS

• 2 tablespoons olive oil

• 2 yellow onions, diced

• 1 can (4-oz) diced mild green chiles

• 2 tablespoons ground cumin

• 1 tablespoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced

• Kosher salt

• 6 carrots, chopped in 1/2-inch rounds

• 1 lb small red or yukon gold potatoes, washed and quartered

• 3-4 lb cooked rotisserie chicken, meat removed and shredded

• 4-6 cups chicken broth

• 3 15-oz cans white beans, drained and rinsed

• Handful freshly chopped parsley (optional)

• Shredded parmesan cheese (optional)

• Plain greek yogurt (optional)

INSTRUCTIONS

1. Heat olive oil over medium-high heat in a dutch oven or large saucepan. This recipe makes a lot of soup, so be sure to use a big pot/saucepan! Add the diced onions and a pinch of kosher salt and cook until translucent and beginning to brown, stirring occasionally, 4-5 minutes.

2. Stir in the can of diced green chiles and cook for 2 minutes, stirring occasionally. Add the cumin, oregano, red pepper flakes, garlic and 1 teaspoon kosher salt and cook for 1-2 minutes, until fragrant. Stir in the carrots and potatoes, coating them in the spices.

3. Pour in the chicken broth, bring to a boil, then lower the heat and gently simmer - partially covered and stirring occasionally - until the potatoes and carrots are tender, 15-20 minutes. Next, add the shredded chicken and white beans, heat on until warmed through, about 10 minutes. Taste and adjust seasoning as needed.

4. Turn off the heat and let the soup sit for 15-20 minutes to let the flavors meld together. Reheat if needed and serve topped with chopped parsley and shredded parmesan. This may sound weird, but I also love eating this soup with a dollop of tangy plain greek yogurt!

Simple Summer Gazpacho

Let’s talk gazpacho! There are so many different variations on this chilled summer soup, but it’s culinary roots can be traced back to Spain and Portugal.

At its most basic, a gazpacho is a chilled soup made of ripe summer tomatoes blended with peppers, cucumber, shallots/onion, and garlic, and seasoned with vinegar and good olive oil. Many traditional recipes also call for some day-old bread blended in with the veggies for some extra body, though it’s totally up to you (I omit the bread as I like to keep everything veggie-centric). Some gazpachos are blended to be completely smooth, while others are part blended / part diced veggies for some extra texture and crunch.

Here is my basic recipe for gazpacho, but you totally can (and should!) get creative and make this soup your own, using whatever summer veggies/herbs/fruits you have on hand.

Simple Summer Gazpacho

INGREDIENTS

• 3-4 lbs ripe heirloom, slicer, and/or cherry tomatoes (4-5 cups chopped)

• 1-2 cucumbers (1-2 cups chopped)

• 1-2 bell peppers, any color (about 1 cup chopped)

• 1 shallot or 1/2 red onion (about 1/2 cup chopped)

• 1 clove garlic

• 1/4 cup fresh basil leaves

• 2 tablespoons red wine or sherry vinegar

• 1/4 cup olive oil

• Kosher salt and freshly ground pepper

PREPARATION

1. Prepare your ingredients by roughly chopping all of the tomatoes, cucumber, bell peppers, shallot/onion, garlic, and basil and combine in a blender or food processor and blend until smooth. NOTE: If you’d like some extra texture/crunch for your gazpacho, set aside some of the tomato, cucumber, bell pepper and shallot/onion and chop in a small dice, which you can add to the blended portion of the soup later.

2. Add the vinegar, olive oil, kosher salt (start with 3/4 teaspoon), freshly ground pepper, 1/4 cup fresh basil leaves and blend all of the ingredients until smooth. Taste and adjust seasoning as needed – you may want to add more salt or vinegar to really make all the flavors pop.

3. Stir in your diced veggies (if using) into the blended portion of the soup and chill in your fridge for 1-2 hours before enjoying (if time allows).

Kale, White Bean & Sausage Soup

This tuscan-style soup comes together super quickly and is made from staple ingredients that you most likely already have on hand. If you wanted to make this vegetarian/vegan, you could certainly leave out the sausage (though I’d suggest adding another hearty vegetable like potatoes for some extra body/protein if you leave out the sausage). One secret to making this soup uber delicious is throwing in a wedge of parmesan cheese (or a leftover parmesan rind) to simmer with all the other ingredients. The parmesan (while optional) is highly encouraged, as it adds a bit of salty / umami flavor that makes this soup just a liiiiitle something extra that will have you going back for seconds (and thirds)!

Kale, White Bean & Sausage Soup

INGREDIENTS

• 1 tablespoon olive oil

• 12 oz beef Polska Kiebasa Sausage , sliced into 1/4” thick slices

• 1 medium yellow onion, diced

• 2 cups chopped carrots (4-6 carrots)

• 2 cups chopped celery (4-6 stalks)

• 4 cloves garlic, minced

• Parmesan wedge/rind (optional, but highly encouraged)

• 5-6 cups chicken or veggie broth (or water)

• 2 teaspoons dried oregano

• 1 teaspoon dried rosemary

• Salt and freshly ground black pepper, to taste

• 1 bunch kale, thick ribs removed and roughly chopped

• 3 cans cannellini or great northern white beans

• 2 tablespoons red wine vinegar

INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until slightly browned, tossing occasionally, about 5 minutes. Remove sausage, while leaving any fat in the pot, and side aside sausage on a plate lined with paper towels.

2. Return to pot with oil to medium heat, add onion, carrots, and celery with a pinch of salt and saute for 4-5 minutes (while scraping bottom of pan to get the browned bits). Add garlic, dried oregano, and dried rosemary and saute another minute longer.

3. Stir in chicken/veggie broth (or water) and parmesan wedge/rind and season with salt + pepper to taste. Bring to a boil over medium-high heat, then lower heat to a simmer and cook for 15-20 minutes, until the soup begins to thicken a bit.

4. Stir in chopped kale, cooked sausage, white beans (I like to include the liquid from the cans of beans, but you can drain if desired), and red wine vinegar and allow the flavors to meld over medium-low heat for about five minutes. Serve warm, top each serving with parmesan cheese.

Spiced Chickpea Stew with Coconut & Turmeric

If you’re a fan/follower of Alison Roman, than there is a 99% chance that you have made (or at least heard of) #thestew. If you have no idea what I’m talking about, I’ll explain… back in 2018, the cook/writer/instagram queen Alison Roman published a recipe in NY Times that basically broke the internet. And by that, I mean that for several weeks, seemingly everyone was cooking, talking/gossiping about, and posting photos of their versions of #thestew – not to mention there were shortages of cans of coconut milk and chickpeas in grocery stores nationwide (not kidding).

And while many still question whether it’s really a stew (or rather a curry? or just a plain soup?) most anyone who’s made the recipe will agree it’s a pretty foolproof, seriously flavorful recipe that is perfect for whipping up on a weeknight. It all comes together in less than an hour (and most of that time, it’s just simmering while you’re doing other things), and it calls for ingredients you likely already have in your pantry and fridge.

The one adaptation I make to the recipe is adding 2-3 cups of whatever extra veggie I have on hand (like chopped carrots, cauliflower florets, or potatoes), just to add a bit more veg in there. Leftovers the next day are even better!

ALISON ROMAN’S SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC

Photo credit: Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.

Ingredients

• ¼ cup olive oil, plus more for serving

• 4 garlic cloves, chopped

• 1 large yellow onion, chopped

• 1 (2-inch) piece ginger, finely chopped

• Kosher salt and black pepper

• 1 ½ teaspoons ground turmeric, plus more for serving

• 1 teaspoon red-pepper flakes, plus more for serving

• 2 (15-ounce) cans chickpeas, drained and rinsed

• 2 (15-ounce) cans full-fat coconut milk

• 2 cups vegetable or chicken stock

• 2-3 cups cauliflower florets (or chopped carrots or quartered yukon gold potatoes).

• 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces

• 1 cup mint leaves, for serving

• Yogurt, for serving (optional)

Instructions

1. Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.

2. Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.

3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper. If you’re going to add a few extra cups of veggies to this stew, now is the time to add them to the pot.

4. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency.

5. Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.

6. Divide among bowls and top with mint, reserved chickpeas, a scoop of yogurt (optional) a sprinkle of red-pepper flakes and a good drizzle of olive oil.

White Bean Chicken Chili

White Bean Chicken Chili

INGREDIENTS

• 2 tablespoons olive oil

• 2 yellow onions, diced

• 1 can (4-oz) diced mild green chiles

• 2 tablespoons ground cumin

• 1 tablespoon dried oregano

• Kosher salt

• 1/4 teaspoon crushed red pepper flakes

• 4 cloves garlic, minced

• 4-5 carrots, chopped in 1/4-inch rounds

• 1 lb small red potatoes, washed and quartered

• 3-4 lb cooked rotisserie chicken, meat removed and shredded

• 5-6 cups chicken broth (or you can just use water)

• 3 15-oz cans white beans

• Handful of freshly chopped parsley

• Shredded parmesan cheese (optional)

• Plain greek yogurt (optional)

INSTRUCTIONS

1. Heat olive oil over medium-high heat in a dutch oven or large saucepan. This recipe makes a lot of soup, so be sure to use a big pot! I usually use my 5.5 quart dutch oven. Add the diced onions and a pinch of kosher salt and cook until translucent and beginning to brown, stirring occasionally, 4-5 minutes.

2. Stir in the can of diced green chiles and cook for 2 minutes, stirring occasionally. Add the cumin, oregano, red pepper flakes, garlic and 1 teaspoon kosher salt and cook for 1-2 minutes, until fragrant. Stir in the carrots and potatoes, coating them in the spices.

3. Pour in the chicken broth (or water), bring to a boil, then lower the heat and gently simmer - partially covered and stirring occasionally - until the potatoes and carrots are tender, 15-20 minutes. Next, add the shredded chicken and white beans (I usually add the beans with their liquid, which gives the soup extra body), heat for until warmed through, 5-10 minutes. Taste and add more kosher salt to taste, and thin with more broth (or water) if needed.

4. Turn off the heat and let the soup sit for 15-20 minutes to let the flavors meld together. Reheat if needed and serve topped with chopped parsley and shredded parmesan. This may sound weird, but I also love eating this with a dollop of tangy plain greek yogurt!

Pumpkin & Peanut Soup

I love this soup recipe from Flagstone Pantry because it comes together in less than 30 minutes, and the end result is velvety smooth and chock-full of flavor. And the leftovers are even better!

PUMPKIN & PEANUT SOUP

Serves 6

INGREDIENTS

• 2 tablespoons olive oil

• 2 medium yellow onions, diced

• 3 cloves garlic, minced

• 1/2 teaspoon turmeric

• 1 teaspoon paprika

• 1 teaspoon chili pepper flakes

• 2 15-ounce cans solid-pack pumpkin puree

• 3 cups chicken or vegetable broth (possibly more)

• 1 16-ounce jar roasted red peppers, drained

• 2 tablespoons tomato paste

• 2/3 cup natural peanut butter

• 2 tablespoons apple cider vinegar

• salt and pepper to taste

• Yogurt (optional garnish)

INSTRUCTIONS

1. Heat oil in a saucepan over medium-high heat. Add diced onion and cook, stirring, until no longer translucent and beginning to brown, 5-6 minutes. Add garlic and cook an additional 2 minutes.

2. Add turmeric, paprika, and chili flakes; stir. Add pumpkin puree, broth, peppers, tomato paste, and peanut butter; whisk to incorporate and bring to a boil. Reduce heat, simmer for 5 minutes, then add apple cider vinegar along with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper).

3. Remove the pot from heat. Using a stick/immersion blender, puree soup until smooth (or use a blender to puree in batches). Add additional broth as needed to achieve desired consistency.

4. Taste again for seasonings, adding vinegar, salt and pepper to taste. This soup is especially nice topped with a dollop of plain yogurt, some fresh green herbs, and chopped peanuts or almonds.

Lentil Soup

This recipe is inspired by my time working for Flagstone Pantry in Santa Barbara, a sweet little gourmet to-go spot where pretty much everything was scratch-made with whole, nourishing ingredients. It was a mostly female-run kitchen (which is very rare and very refreshing), and the owner, Kristen, taught me so much about running your own food business with attention to detail and integrity. Kristen has a wonderful website with over 400 (!) recipes for apps, salads, soups, sides, mains, and desserts that are all seriously delicious (and good for you)… go check it out!

There was always a rotation of scratch-made soups every day at Flagstone Pantry, and this Lentil Soup was always once of my favorites. It’s a humble, filling soup that is pretty darn easy to whip up, and you can easily make it vegan by using veggie broth and leaving out the sausage.

LENTIL SOUP

Serves 6-8

Ingredients

• 1/2 pound brown lentils

• 3 tablespoons olive oil

• 2 yellow onions, diced

• 3 cloves garlic, minced

• 2 teaspoons kosher salt

• 1/2 teaspoons freshly ground black pepper

• 1 teaspoon ground cumin

• 1 teaspoon dry thyme or rosemary, crushed

• 2 cups celery (5-6 stalks), finely diced

• 2 cups carrots (4-6 carrots), finely diced

• 4 tablespoons tomato paste (about half of a 6oz can)

• 6 cups chicken or veggie broth

• 2-3 pre-cooked sausages, cut in 1/2 lengthwise and sliced 1/3-inch thick

• 2 tablespoons balsamic vinegar

• 1 Parmesan rind and freshly grated Parmesan, for serving, optional

Instructions

1. Rinse lentils in a strainer and pick out any debris. Set aside.

2. In a large stockpot over medium heat, heat the olive oil and sauté the onions, garlic, salt, pepper, cumin, and thyme for 8-10 minutes, or until the vegetables are translucent and tender.

3. Add the celery, carrots and tomato paste. Mix to combine. Sauté for another 5 minutes.

4. Add the chicken broth and lentils. If you’re adding a Parmesan rind to the soup, add it now. Bring to a boil, reduce the heat and simmer uncovered for about 30 minutes or until lentils are tender. Add the sausage and vinegar and simmer until heated through. Remove the Parmesan rind (if using). Taste and adjust seasonings as needed (I usually add some more salt). Serve sprinkled with grated Parmesan cheese.

Sweet Potato Chili with Ground Beef

I love the addition of sweet potatoes to a classic chili recipe. This may look like a lot of ingredients, but I’ll bet they are all things that you have on hand. This recipe is very forgiving, so feel free to swap in/out based on the ingredients you have available. I don’t really like super spicy chilis, so if you want extra heat, go ahead and add more!

SWEET POTATO CHILI WITH GROUND BEEF

Serves 4-6

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 1 pound lean ground beef (or turkey)

• 2-3 sweet potatoes, chopped into ½ inch pieces

• 1 (14 ounce) cans diced fire-roasted tomatoes

• 3 (15 ounce) cans beans (pinto, kidney, black beans all work)

• 2 cups vegetable or chicken broth (or water)

• 1-3 teaspoons chili powder (depending on your heat tolerance)

• 1 tablespoon ground cumin

• 2 teaspoons smoked paprika

• 1/2 teaspoon ground cinnamon

• 1 teaspoon fine sea salt, plus more to taste

• 2 tablespoons red wine vinegar, plus more to taste

• 1/4 cup plain greek yogurt (optional)

Instructions

1. Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the diced onion and a pinch of salt and pepper. Cook for about 5 to 7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.

2. Add in the ground beef (or turkey) and cook, breaking it up with a wooden spoon, for about 5 minutes, until no longer pink and cooked through.

3. Stir in the sweet potato, tomatoes, beans (I don’t drain the beans, as I find the liquid adds flavor and depth to the chili), broth, chili powder, cumin, paprika, cinnamon and salt. Increase the heat and bring the mixture to a simmer.

4. Continue to simmer gently, adjusting the heat as needed and stirring occasionally, for about 30 minutes, until the chili has thickened and the sweet potatoes are tender (if you find your chili getting too thick, add in some extra broth a little at a time). Remove from the heat.

5. Taste and add additional salt if needed. I also like to add a splash (or two) of red wine vinegar, to give it a bit of acid. Another secret is to add a big scoop of plain greek yogurt as the chili is cooling, which gives it a delicious tang and richness that I love (but is totally optional, and might be totally weird).