As the crisp autumn air settles in, there’s nothing like a warm, comforting bowl of soup to gather loved ones around the table. This Thanksgiving season, why not try something new and deliciously hearty? From creamy turkey and wild rice soups to spiced pumpkin and coconut concoctions, we’ve rounded up 18 cozy recipes that are sure to become your new favorites.<\/p>\n
In this article, we’ll dive into a variety of flavors and textures that will satisfy any Thanksgiving craving. Whether you’re looking for a way to repurpose leftovers or start from scratch with fresh ingredients, these soup recipes are the perfect addition to your holiday menu. So grab a spoon and let’s get cooking!<\/p>\n
\nThis hearty soup is a perfect blend of savory turkey, nutty wild rice, and creamy texture, making it a satisfying meal for any time of the year. With its comforting flavors and tender ingredients, this recipe is sure to become a family favorite.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless turkey breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, saut\u00e9 the onion and garlic in a little oil until tender. Cooking Time:<\/strong> 50-60 minutes<\/p>\n Ingredients:<\/p>\n – 1 large butternut squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> Approximately 1 hour and 15 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, melt the butter over medium heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the butter, onion, and garlic until softened. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried cranberry beans, soaked overnight and drained Instructions:<\/strong><\/p>\n 1. Add the olive oil, onion, and garlic to the slow cooker. Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and diced Instructions:<\/strong><\/p>\n 1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups mixed mushrooms (button, cremini, shiitake), sliced Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 heads of cauliflower, broken into florets Instructions:<\/strong><\/p>\n 1. Preheat the oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, cook the bacon over medium heat until crispy. Remove from pot. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large onions, thinly sliced Instructions:<\/strong><\/p>\n 1. In a large pot, caramelize the onions over medium-low heat for 20-25 minutes, stirring occasionally. Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium carrots, chopped Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the chopped onion in a little oil until softened. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless turkey breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic in butter until softened. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup quinoa, rinsed and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 1 pound Brussels sprouts, trimmed and halved Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Cozy up with a warm and comforting bowl of maple roasted acorn squash soup, perfect for the fall season. This recipe combines the natural sweetness of roasted squash with the rich flavor of pure Canadian maple syrup.<\/p>\n Ingredients:<\/p>\n – 1 medium-sized acorn squash (about 2 lbs) Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb spicy sausage (such as chorizo or Italian sausage), sliced Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pot over medium-high heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs chestnuts Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the chopped carrots, celery, and garlic in a little oil until tender. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Get ready to warm up this Thanksgiving with these 18 cozy soup recipes that are sure to become new family favorites. From creamy turkey and wild rice soup to spiced pumpkin and coconut soup, there’s something for everyone. These hearty soups are perfect for using up leftovers or making a delicious addition to your holiday menu. With ingredients like roasted butternut squash, cranberry beans, and caramelized onions, these soups are sure to become a staple of your Thanksgiving celebrations.<\/p>\n","protected":false},"excerpt":{"rendered":" As the crisp autumn air settles in, there’s nothing like a warm, comforting bowl of soup to gather loved ones around the table. This Thanksgiving season, why not try something new and deliciously hearty? From creamy turkey and wild rice soups to spiced pumpkin and coconut concoctions, we’ve rounded up 18 cozy recipes that are … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":8974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-9042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=9042"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9042\/revisions"}],"predecessor-version":[{"id":9043,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9042\/revisions\/9043"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/8974"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=9042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=9042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=9042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 cups mixed wild rice blend
\n– 4 cups chicken broth
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas and carrots
\n– 1\/2 cup heavy cream
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add the turkey, wild rice, chicken broth, peas and carrots, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes or until the rice is tender.
\n3. Stir in the heavy cream. Simmer for an additional 5-10 minutes or until heated through.
\n4. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nRoasted Butternut Squash Soup with Sage<\/h2>\n
\nRoasted Butternut Squash Soup with Sage: A warm and comforting soup perfect for a chilly fall or winter evening. This recipe brings together the sweetness of roasted butternut squash, the earthiness of sage, and the creaminess of coconut milk.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 sprigs fresh sage, chopped
\n– 4 cups vegetable or chicken broth
\n– 1 can full-fat coconut milk
\n– Salt and pepper to taste<\/p>\n
\n2. Cut the butternut squash in half lengthwise and scoop out seeds.
\n3. Place the squash on a baking sheet, cut side up, drizzle with olive oil, and sprinkle with salt and pepper.
\n4. Roast the squash for 45 minutes, or until tender and caramelized.
\n5. In a large pot, saut\u00e9 the chopped onion and minced garlic in a little oil until softened.
\n6. Add the roasted squash, broth, and chopped sage to the pot.
\n7. Bring to a boil, then simmer for 20-25 minutes.
\n8. Use an immersion blender or transfer soup to a blender and puree until smooth.
\n9. Stir in the coconut milk and season with salt and pepper to taste.<\/p>\nClassic Thanksgiving Leftover Turkey Soup<\/h2>\n
\nTransforming your leftover turkey into a delicious soup is the perfect way to make the most of your holiday meal. This recipe is a staple for using up extra turkey, veggies, and aromatics.<\/p>\n
\n– 2 cups leftover roasted turkey, diced
\n– 4 cups chicken broth
\n– 1 medium onion, chopped
\n– 3 cloves garlic, minced
\n– 2 carrots, peeled and sliced
\n– 2 celery stalks, chopped
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon paprika
\n– Salt and pepper, to taste
\n– 2 tablespoons butter<\/p>\n
\n2. Add the onion, garlic, carrots, and celery; cook until the vegetables are tender, about 8-10 minutes.
\n3. Add the turkey, chicken broth, thyme, paprika, salt, and pepper. Stir to combine.
\n4. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the soup has thickened slightly.<\/p>\nSpiced Pumpkin and Coconut Soup<\/h2>\n
\nThis creamy soup combines the comforting flavors of pumpkin and spices with the richness of coconut milk, perfect for a cozy fall evening. With its velvety texture and aromatic spices, it’s sure to become a new favorite.<\/p>\n
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1 can (14 oz) coconut milk
\n– 4 cups chicken or vegetable broth
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish (optional)<\/p>\n
\n2. Add the pumpkin, cumin, coriander, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally.
\n3. Pour in the coconut milk and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
\n4. Season with salt and pepper to taste.
\n5. Serve warm, garnished with cilantro leaves if desired.<\/p>\nSlow Cooker Cranberry Bean and Ham Soup<\/h2>\n
\nPerfect for a chilly day, this comforting soup combines the creamy texture of cranberry beans with the savory flavor of ham. This slow cooker recipe is easy to prepare and simmered all day long, making it a great option for busy days.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 pound diced ham
\n– 4 cups chicken broth
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste<\/p>\n
\n2. Add the soaked and drained cranberry beans, diced ham, chicken broth, diced tomatoes, and cumin.
\n3. Season with salt and pepper to taste.
\n4. Cook on low for 8-10 hours or high for 4-6 hours.
\n5. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nSavory Sweet Potato and Corn Chowder<\/h2>\n
\nThis hearty chowder combines the natural sweetness of sweet potatoes with the crunch of corn, all wrapped up in a savory broth. Perfect for a chilly evening or as a comforting side dish.<\/p>\n
\n– 1 cup frozen corn kernels
\n– 2 tablespoons butter
\n– 1 medium onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups chicken broth
\n– 1\/2 cup heavy cream or half-and-half (optional)
\n– Salt and pepper to taste<\/p>\n
\n2. Add the garlic and cook for an additional minute.
\n3. Add the diced sweet potatoes, corn kernels, and chicken broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the sweet potatoes are tender.
\n4. Use an immersion blender (or transfer the mixture to a blender) to puree the chowder to desired consistency.
\n5. Stir in the heavy cream or half-and-half, if using. Season with salt and pepper to taste.
\n6. Serve hot and enjoy!<\/p>\nHerbed Mushroom and Barley Soup<\/h2>\n
\nWarm up with this savory and comforting soup that combines the earthy flavors of mushrooms and barley with fresh herbs. This recipe is perfect for a cozy night in or as a hearty starter for a dinner party.<\/p>\n
\n– 1 cup pearl barley
\n– 4 cups vegetable broth
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon dried parsley
\n– Salt and pepper, to taste
\n– Fresh parsley leaves, for garnish<\/p>\n
\n2. Add garlic, mushrooms, thyme, and parsley. Cook, stirring occasionally, until mushrooms release their liquid and start to brown, about 10 minutes.
\n3. Add barley and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until barley is tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with fresh parsley leaves.<\/p>\nRoasted Garlic and Cauliflower Soup<\/h2>\n
\nWarm up with this comforting and flavorful soup that combines the richness of roasted garlic with the tender sweetness of cauliflower.<\/p>\n
\n– 3-4 cloves of garlic
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 4 cups chicken or vegetable broth
\n– 1\/2 cup heavy cream (optional)
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. Meanwhile, roast the garlic by placing it on a piece of aluminum foil, drizzling with the remaining 1 tablespoon of olive oil, and folding the foil to create a packet. Roast for 30-35 minutes or until soft.
\n4. In a large pot, saut\u00e9 the chopped onion in a little bit of oil until softened. Add the roasted garlic and cauliflower, broth, and heavy cream (if using). Bring to a simmer.
\n5. Pur\u00e9e the soup with an immersion blender or transfer it to a blender and blend until smooth. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped parsley if desired.<\/p>\nSmoky Bacon and Lentil Soup<\/h2>\n
\nThis hearty soup combines the richness of smoky bacon with the comforting warmth of lentils, perfect for a cozy evening meal.<\/p>\n
\n– 6 slices smoky bacon, diced
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 4 cups vegetable broth
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 teaspoon smoked paprika
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add onions and garlic; cook until onions are translucent.
\n3. Add lentils, vegetable broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
\n4. Stir in cooked bacon and chopped parsley (if using).
\n5. Serve hot, garnished with additional parsley if desired.<\/p>\nCaramelized Onion and Apple Soup<\/h2>\n
\nThis Caramelized Onion and Apple Soup recipe combines the natural sweetness of caramelized onions and apples with a hint of savory flavors, creating a unique and delicious soup experience. Perfect for a chilly fall or winter evening.<\/p>\n
\n– 2-3 apples (Granny Smith or other sweet varieties), peeled and chopped
\n– 2 tablespoons butter
\n– 1\/4 cup all-purpose flour
\n– 2 cups chicken broth
\n– 1\/2 cup heavy cream or half-and-half
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Add the chopped apples, butter, and flour. Cook for an additional 5 minutes, stirring frequently.
\n3. Gradually add the chicken broth and bring to a simmer.
\n4. Reduce heat to low and let cook for 15-20 minutes or until the soup has thickened slightly.
\n5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
\n6. Serve hot, garnished with fresh thyme leaves if desired.<\/p>\nCurried Carrot and Ginger Soup<\/h2>\n
\nWarm up with a comforting bowl of Curried Carrot and Ginger Soup!<\/p>\n
\n– 1-inch piece of fresh ginger, peeled and grated
\n– 2 tablespoons curry powder
\n– 1 onion, chopped
\n– 4 cups chicken or vegetable broth
\n– 1\/2 cup heavy cream (optional)
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add the grated ginger and cook for another minute.
\n3. Add the chopped carrots, curry powder, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the carrots are tender.
\n4. Use an immersion blender (or transfer the soup to a blender in batches) to puree the soup until smooth.
\n5. If desired, stir in heavy cream for added richness.
\n6. Season with salt and pepper to taste.
\n7. Ladle into bowls and garnish with fresh cilantro leaves.<\/p>\nTurkey Dumpling Soup with Thyme<\/h2>\n
\nThis comforting soup combines the flavors of tender turkey, fluffy dumplings, and fresh thyme for a cozy meal on a chilly day. With just a few simple ingredients and steps, you’ll have a delicious bowl ready in no time.<\/p>\n
\n– 4 cups chicken broth
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 tablespoon butter
\n– 2 tablespoons fresh thyme leaves
\n– 2 large eggs
\n– 2 tablespoons milk<\/p>\n
\n2. Add the turkey and cook until browned, breaking into small pieces as it cooks.
\n3. Gradually add the flour, salt, and pepper, stirring to combine.
\n4. Pour in the chicken broth and bring to a boil.
\n5. Reduce heat and simmer for 10 minutes.
\n6. In a separate bowl, whisk together eggs and milk. Stir into the soup.
\n7. Bring the mixture to a gentle simmer and cook for an additional 5-7 minutes or until dumplings are cooked through.
\n8. Stir in thyme leaves and serve hot.<\/p>\nHarvest Vegetable and Quinoa Soup<\/h2>\n
\nCelebrate the flavors of fall with this hearty and nutritious soup, featuring a medley of roasted vegetables and nutty quinoa.<\/p>\n
\n– 4 cups vegetable broth
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 2 carrots, peeled and chopped
\n– 2 celery stalks, chopped
\n– 2 red bell peppers, seeded and chopped
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 teaspoon dried thyme
\n– Salt and pepper, to taste
\n– Fresh parsley or thyme, for garnish (optional)<\/p>\n
\n2. In a large pot, heat the olive oil over medium heat.
\n3. Add the chopped onion, garlic, carrots, celery, and red bell peppers; cook until tender, about 5-7 minutes.
\n4. Stir in the quinoa, vegetable broth, diced tomatoes, and thyme.
\n5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the quinoa is tender.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with fresh parsley or thyme if desired.<\/p>\nCreamy Brussels Sprouts and Potato Soup<\/h2>\n
\nWarm up with this creamy Brussels sprouts and potato soup, a comforting blend of roasted vegetables and rich aromatics.<\/p>\n
\n– 2-3 medium-sized potatoes, peeled and cubed
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon dried thyme
\n– 1\/2 cup all-purpose flour
\n– 2 cups chicken or vegetable broth
\n– 1 cup heavy cream or half-and-half
\n– Salt and pepper to taste<\/p>\n
\n2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
\n3. In a large pot, saut\u00e9 chopped onion and minced garlic in olive oil until softened.
\n4. Add roasted Brussels sprouts, cubed potatoes, thyme, and flour to the pot. Cook for 2-3 minutes, stirring constantly.
\n5. Gradually add broth and heavy cream or half-and-half, whisking continuously to avoid lumps. Bring to a simmer.
\n6. Reduce heat and let soup cook for 15-20 minutes, or until potatoes are tender.
\n7. Season with salt and pepper to taste.<\/p>\nMaple Roasted Acorn Squash Soup<\/h2>\n
\nMaple Roasted Acorn Squash Soup Recipe<\/p>\n
\n– 2 tbsp pure Canadian maple syrup
\n– 2 tbsp olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups vegetable broth
\n– 1\/2 cup heavy cream or half-and-half
\n– Salt and pepper to taste
\n– Fresh herbs (such as parsley or sage) for garnish<\/p>\n
\n2. Cut the acorn squash in half lengthwise, scoop out the seeds, and place cut-side up on a baking sheet.
\n3. Drizzle with olive oil, sprinkle with chopped onion, and season with salt and pepper.
\n4. Roast for 45 minutes or until the flesh is tender and caramelized.
\n5. Scoop out the roasted squash and puree in a blender with maple syrup, garlic, vegetable broth, and heavy cream or half-and-half.
\n6. Season to taste and serve hot, garnished with fresh herbs.<\/p>\nSpicy Sausage and Kale Soup<\/h2>\n
\nThis hearty soup combines spicy sausage with nutritious kale and aromatic vegetables, making it a perfect meal for a chilly evening.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 2 cups chopped kale leaves
\n– 2 medium potatoes, peeled and diced
\n– 4 cups chicken broth
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1\/4 cup grated cheddar cheese (optional)<\/p>\n
\n2. Add the sliced sausage and cook until browned, about 5 minutes.
\n3. Add the chopped onion and minced garlic; cook until the onion is translucent.
\n4. Add the chopped kale, diced potatoes, chicken broth, paprika, salt, and pepper. Stir to combine.
\n5. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
\n6. Taste and adjust seasoning as needed.
\n7. Serve hot, topped with grated cheddar cheese if desired.<\/p>\nRoasted Chestnut and Leek Soup<\/h2>\n
\nThis hearty soup combines the natural sweetness of roasted chestnuts with the subtle flavor of caramelized leeks, perfect for a chilly fall or winter evening. With its creamy texture and comforting aroma, it’s sure to become a family favorite.<\/p>\n
\n– 4 medium leeks, white and light green parts only
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 4 cups vegetable broth
\n– 1\/2 cup heavy cream (optional)
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Toss chestnuts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
\n3. In a large pot, saut\u00e9 chopped onion and leeks in remaining 1 tablespoon olive oil over medium heat until caramelized.
\n4. Add roasted chestnuts, vegetable broth, and heavy cream (if using) to the pot. Bring to a simmer.
\n5. Pur\u00e9e soup with an immersion blender or transfer to a blender in batches.
\n6. Season with salt and pepper to taste. Serve hot, garnished with fresh thyme leaves.<\/p>\nGolden Turmeric and Chicken Soup<\/h2>\n
\nWarm up with a comforting bowl of Golden Turmeric and Chicken Soup, infused with the anti-inflammatory properties of turmeric and the comfort of chicken. This simple yet flavorful soup is perfect for a quick weeknight dinner or a cozy weekend meal.<\/p>\n
\n– 2 medium carrots, peeled and chopped
\n– 2 stalks celery, chopped
\n– 2 cloves garlic, minced
\n– 1 tsp ground turmeric
\n– 1\/2 tsp paprika
\n– 1\/4 tsp cayenne pepper (optional)
\n– 4 cups chicken broth
\n– 1 cup coconut milk or heavy cream (optional)
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the chicken, turmeric, paprika, and cayenne pepper (if using). Cook until the chicken is browned.
\n3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
\n4. Stir in coconut milk or heavy cream (if using) and season with salt and pepper to taste.
\n5. Serve hot, garnished with fresh cilantro leaves if desired.<\/p>\nSummary<\/h2>\n