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  • Amy Lees

5 Of My Favorite Soups For Fall

Updated: Jan 30

HELLO FALL!


You may be thinking that this post is a little late. I mean, the end of summer was a month ago, and you may be living where it gets cold fast. However, I live in Texas and the high for Sunday is 89F, while our lowest temperature this week is 55F.


SO HAPPY FALL, YALL.

aka, soup season!


If you follow my stories on Instagram, you have noticed that I share a lot of food (quite delicious-looking food I might add). This blog post goes out to all the messages and replies to my poll asking for recipes. THANK YOU. Not only for having the courage to reach out (it's hard for some to ask!), but also, for sharing in my love of yummy-tasting and good-for-you food.


As promised, this is a list of my 5 fave fall soups and how I make them.



Note: You will find really awesome and detailed recipes elsewhere. I'm all about simplicity, so I thoroughly hope you enjoy how convenient and easy these are to make!


1. WHITE CHICKEN CHILI


Main Ingredients:

- 3 to 4 cups water

- 1 to 2 pounds cooked shredded chicken* (or ixnay to make vegetarian/vegan)

- 1 small onion diced

- 2 cans of low sodium cannellini beans (or any other white bean)

- 1 can of diced green chilis (your girl gets em hot)


Seasonings:

- garlic (3-4 cloves minced or closer to 17 if you're warding off the vamps)

- sea or pink himalayan salt (add at end to taste)

- cumin (1-2 tsp as preferred)

- chili powder (1/2-1 tsp as preferred)

- fresh cilantro (1/2 cup or whatever you want)


Last Minute Ingredients

- 1 cup almond milk (or any other milk)

- 1/2 to 1 cup plain greek yogurt (or sour cream)


Additional yums: (add to step 1/main ingredients)

- chopped broccoli

- sliced bell peppers

- corn


Optional Toppings:

- avocado (who doesn't love an excuse to add avo?!)

- shredded cheese (I used to use Monterrey Jack, but tryna go dairy-free you know)

- salsa (may sound weird, but so good lol)

- hot sauce (Louisiana, Cholula, Tobasco, etc)

- fresh lime (squeeze a wedge or two per bowl)


Look, I'm one of those people that throws food and spices together when I cook, so these measurements are L O O S E. #ITSWHOIAM


Instructions:

1. Add all main ingredients and seasonings to large pot. Bring to boil and let simmer for 20-30 minutes.

*If using raw chicken, bring water to a boil and cook. Take out and shred. Then add everything into the same pot.


2. Turn off the heat and add your last minute ingredients.


3. Serve into bowls and dish out your fave toppings!




2. CREAMY + SPICY CAULIFLOWER SOUP


Main Ingredients:

- 3 to 4 cups water

- 1 large head of cauliflower, chopped

- 1 small onion


Seasonings:

- 3 to 5 cloves of garlic (always number one in my cookbook)

- 1 to 2 tsp cumin

- 1 to 2 tsp turmeric

- 1 to 2 tsp of red pepper flakes (as preferred)

- sea or pink himalayan salt (add at end to taste)

- cracked black pepper (add at end to taste)


Last Minute Ingredients

- 1 can coconut milk

- 1 Tbsp apple cider vinegar


Optional Toppings:

- avocado (I mean we can seriously add this to everything)

- shredded cheese (I would go with Feta or Parmesan)

- cashews (or any type of nut)

- hot sauce (Louisiana, Cholula, Tobasco, etc)

- fresh lime (squeeze a wedge or two per bowl)


Instructions:

1. Add all main ingredients and seasonings to large pot. Bring to boil and let simmer for 20-30 minutes or until the cauliflower is soft.


2. Turn off the heat and either use an immersion blender (hand held blender) or scoop soup into blender and puree until creamy consistency.


3. Add last minute ingredients. Serve into bowls and dish out your fave toppings!




3. THAI SWEET POTATO AND CARROT CURRY


Main Ingredients:

- 3 to 4 cups water

- 4 cups sweet potato, cubed

- 2 cups carrots, diced

- 1/2 of an onion, diced


Seasonings:

- Thai red curry paste (I used half the container, so like 2 big spoonfuls)

- 3 to 5 cloves of garlic

- 1 to 2 tsp ginger (fresh is always better)

- sea or pink himalayan salt (add at end to taste)


Curry Roasted Cashews Ingredients

- 1/2 cup cashews, chopped

- 1/2 tsp coconut oil, melted

- 1/2 tsp curry paste


Last Minute Ingredients

- 1 can coconut milk


Toppings:

- curry roasted cashews

- sriracha

- fresh cilantro

- fresh lime (squeeze a wedge or two per bowl)


These toppings are a MUST. Trust me, and thank me in the comments ;).


Instructions:

1. Add all main ingredients and seasonings to large pot. Bring to boil and let simmer for 20-30 minutes or until sweet potatoes and carrots are soft.


2. Heat oven to 325F and line a baking sheet with parchment paper (or spray with oil). In a bowl, mix the roasted cashew ingredients together. Spread over paper (or pan) and bake for 8-10 minutes (or until golden brown).


3. Turn off the heat and either use an immersion blender (hand held blender) or scoop soup into blender and puree until creamy consistency.


4. Add last minute ingredient. Serve into bowls and dish out those amazing toppings!



4. BROCCOLI + POTATO SOUP


Main Ingredients:

- 3 to 4 cups water

- 4 cups broccoli, chopped

- 2 cups potatoes, cubed

- 1 small onion, diced

- 5 to 6 oz package of spinach


Seasonings:

- 3 to 5 cloves of garlic

- sea or pink himalayan salt (add at end to taste)


Last Minute Ingredients

- 1 cup almond milk


Optional Toppings:

- cracked pepper

- shredded cheese (cheddar would be yum!)

- croutons or a side of bread


Instructions:

1. Add all main ingredients and seasonings to large pot. Bring to boil and let simmer for 20-30 minutes or until broccoli and potatoes are soft.


2. Turn off the heat and either use an immersion blender (hand held blender) or scoop soup into blender and puree until creamy consistency.


4. Add last minute ingredient. Serve into bowls and dish out your fave toppings!


5. BUTTERNUT SQUASH SOUP


Main Ingredients:

- 2 to 3 cups water

- 1 butternut squash

- 1 small onion, sliced into large pieces


Seasonings:

- 3 to 5 cloves of garlic

- 1 to 2 tsp turmeric

- 1 to 2 tsp sea or pink himalayan salt (add more at end as preferred)


Roasted Seeds:

- 1 Tbsp coconut oil

- a pinch or two of sea or pink himalayan salt


Last Minute Ingredients

- 1 can coconut milk


Optional Toppings:

- cracked pepper

- roasted seeds

- chopped bacon, cooked


Instructions:

1. Heat oven to 425F and line a baking sheet with parchment paper (or spray with oil). Cut butternut squash lengthwise and scoop out seeds. Place the squash open end down on the paper.


2. Remove the seeds from the squash remains and mix in bowl with the ingredients. Spread the seeds next to squash on paper.


3. Bake for 10 - 15 minutes (until the seeds are brown and crisp) and remove the seeds. Place the squash and onion back in the oven and cook for 10 more minutes and remove the onion. Bake for 20 - 30 more minutes until the squash is soft.


4. Once squash is cool enough to touch, scoop into blender with onion and seasonings. Blend until smooth.


5. Add last minute ingredient. Serve into bowls and dish out your fave toppings!



My favorite thing about soup is this: LEFTOVERS.


Make these soups in bulk and prep the rest in containers for lunches or freeze for future dinners. Enjoy!

PS: if you have more recipe requests after watching my food intake on instagram, just shoot me a message! Or leave a comment on this blog. Thanks!

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