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Winter Warming Soups

butternut squash soup
bean and vegetable soup

In today’s post I will be sharing two of my current favorite recipes that are my go to winter warming meals. These soups can be served as a complete meal. They are delicious, easy to make and store, and contain all the food groups making them nutritionally balanced.

Butternut squash and lentil curry soup
Serves 4

1 tbsp olive oil
1 large butternut squash peeled, deseeded and diced

1 Leek, white part chopped
1 Parsley root, peeled, diced
1 Celery root, peeled, diced
1 tbsp. Curry paste containing coriander
1 tbsp peeled fresh ginger (minced)
1 tsp ground cumin
2 garlic cloves (minced)
3 cups vegetable broth
1 cup carrots, diced
1 cup dried red lentils, washed  
4 cups water (depending how thick/thin you like it)
1 cup light coconut milk
2 tbsp fresh lime juice
Add salt as preferred


1.     Heat oil in a large saucepan to medium heat sizzle the leeks. After a few minutes, add parsley & celery roots, before adding the squash and carrots.

2.     Stir in the curry powder and cook for 1 min more. Add the cumin, garlic, lentils vegetable stock and water. Stir well.

3.     Bring to the boil and cover.  Turn the heat down and simmer for about 30 minutes until all is tender.

4.     Let stand for 5 minutes before blending it until smooth. Add the coconut milk and lime juice. Stir well and cook for additional 2-5 minutes before serving it.

Bean and Vegetable Soup
Serves 4

2 tablespoons extra-virgin olive oil
2 medium carrots, diced small

2 celery stalks, diced small
1 medium yellow onion, diced small
3 garlic cloves, minced
1 teaspoon dried thyme
Coarse salt and ground pepper
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1 can (28 ounces) diced tomatoes
4 cups low-sodium vegetable broth
1/4 cup chopped fresh parsley
Grated Parmesan, for serving


1.     In a large pot, heat oil over medium-high.

2.     Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes.

3.     Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes.

4.     Add beans, tomatoes, broth, and parsley and bring to a boil.

5.     Reduce heat and simmer until vegetables are tender, 25 to 30 minutes.

6.     Season to taste with salt and pepper and serve with Parmesan.