Posts in Soups and Stews
Chickpea and Noodle Soup
Chickpea soup

Raise your hand if you love comfort food!! Oh everyone raised their hand?? Ya’ll are my kind of people!

I think we all have a memory from our childhood about chicken noodle soup. Whether it was from a can, lovingly made by your mom, dad or grandma, we all have a memory of when chicken noodle soup saved the day and made us feel better!!

Whenever I had a cold, stomach ache or a bad day, a bowl of chicken noodle soup was there to make it better!

Chickpea soup

When Brian and I started to eat more plant based meals, chicken noodle soup was something I thought I wouldn’t be able to recreate. I mean how do you make a plant based chicken noodle soup that delivers all the comfort without the title ingredient?

After quite a few trial runs, I finally figured out the magical combo!

It all comes down to the broth, fresh herbs and using lots of carrots. I created this recipe after I had gotten home from a trip and my stomach was off from all the travel food. I basically took my moms recipe and swapped chickpeas for chicken, vegetable broth for chicken broth and added a TON of fresh herbs.

Chickpea soup

My friends this soup is everything a comforting soup should be! Silky smooth broth with generous amounts of carrots, celery and noodles all slathered in herby dill and thyme goodness. Add a crusty baguette and a side salad and you have a warm and comforting dinner.

One of my secrets to this soup tasting so gosh darn good is the fresh dill and the squeeze of lemon juice at the end. My mom always added fresh dill to her chicken noodle soup and it really makes it something special. The lemon juice adds a bright and refreshing acidity that prevents this soup from tasting like an ordinary soup!

Oh and did I mention this soup is AMAZING as a meal prep recipe too?? Lasts for five days in the fridge and gets better every single day!

Chickpea soup

ENJOY this wonderful recipe and let me know how you like it!!

Chickpea and Noodle Soup

Makes 6 servings


1 tablespoon olive oil

1 yellow onion, diced

3 large carrots, peeled and sliced into bite sized pieces

3 celery ribs, sliced into bite sized pieces

2 cloves garlic, minced

2 teaspoons fresh thyme leaves

1 tablespoon fresh dill, finely chopped

1 teaspoon red pepper flakes

2 bay leaves

1 tablespoon nutritional yeast

7 cups vegetable broth

2 (14.5oz each) cans chickpeas, rinsed and drained

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh lemon juice

2 cups fusilli pasta, cooked according to package directions and drained

Salt and pepper to taste


In a large pot, add olive oil, onion, carrot and celery. Cook and stir occasionally over medium heat until onions are translucent. Add garlic, herbs, spices and nutritional yeast and stir to combine. Add broth and chickpeas and bring soup to a simmer over medium-low heat. Simmer for 20 minutes. Add in parsley, lemon juice and cooked pasta. Stir to combine. Serve with bread and a salad or divide into meal prep containers to save for the week!

This soup freezes well for up to three months.

Turnip, Kale and Sausage Soup

Have you cooked with turnips before? To be honest, I had never really worked with turnips until a few months ago. I was looking for a good substitute for potatoes and stumbled into a pile of turnips at the grocery store (literally, I basically fell over three turnips on the floor). I have tried turnips roasted (delicious) boiled (meh) and as a sub for potatoes in soups (amazing). 

By far my favorite use for turnips is added into a soup! This turnip and sausage soup is so full of flavor and good for you ingredients. The turnips add a slightly peppery and delicious root flavor to the soup that is balanced by the smokey kielbasa! White beans are a neutral and filling background to the bold and hearty flavors in this soup. A final handful of kale adds texture and a huge nutrient boost that will leave your tummy happy! 

This soup also meal preps so well! I have made a pot on Sunday and have had it last to Friday with no problem!! Enjoy this hearty winter soup!


Turnip, Kale and Sausage Soup

Makes 6 servings


  • 2 tablespoons olive oil
  • 2 cups smoked kielbasa, sliced 
  • 3 medium turnips, diced  
  • 1 yellow onion, diced 
  • 1 red bell pepper, chopped 
  • 3 garlic cloves, minced 
  • 2 (15 ounce) cans white beans, drained and rinsed 
  • 1 teaspoon dried savory
  • 1/2 teaspoon dried thyme 
  • Pinch of red pepper flakes
  • 1 (32 ounce) container reduced-sodium chicken broth
  • 3 cups kale, shredded 
  • 1/4 cup grated Parmesan cheese 
  • Salt and pepper to taste  


In a large pot add olive oil and bring to a medium heat. Add all ingredients except broth, kale and Parmesan cheese and cook for 2-3 minutes or until the onion is crisp tender. Pour in broth and bring soup to a boil. Reduce to a simmer and cook for thirty minutes. Stir in kale and simmer for five more minutes or until kale is wilted. Serve with a sprinkle of Parmesan cheese. 

Butternut Squash Soup

Helllooo winter!!! It's officially bitter cold here in the Midwest! And when the winds start to howl, what better way to warm up than with a hot bowl of savory butternut squash soup? This decadent soup will warm up every bone in your body!

My Mom was especially happy when I developed this recipe! She absolutely loves soup and had been requesting I create a butternut squash soup that was more savory than sweet. This soup is a perfect blend of subtly sweet squash and a savory blend of herbs. I added coconut milk to give the soup a smooth texture and a luxurious mouth feel. 

Butternut squash is great to eat in winter to help keep your immune system strong! Not only is it rich in vitamin C and other nutrients, one cup of cubed butternut squash provides 582 mg of potassium, more than the amount available in a banana.

This soup is the perfect start to a meal or add a green salad with a fresh loaf of whole grain bread and you have a complete dinner! Enjoy!! 


Butternut Squash Soup

Makes 6 servings


  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced 
  • 2 celery ribs, chopped into small pieces 
  • 1 clove garlic, minced 
  • 1 package peeled and cubed butternut squash (about 3 cups) 
  • 2 pears, peeled, stemmed and chopped 
  • 1 teaspoon dried savory
  • 1 teaspoon dried thyme 
  • Pinch of nutmeg 
  • Pinch of cayenne pepper
  • 3 cups vegetable broth 
  • 1/2 cup canned coconut milk
  • Salt and pepper to taste 
  • 1/3 cup roasted pumpkin seeds
  • 1 teaspoon smoked paprika 


Heat oil in a large saucepan. Add onion and celery and cook until softened. Add garlic and squash and cook until garlic is aromatic. Add pears, herbs and spices and cook for two minutes. Add vegetable stock to cover squash and bring to a boil. Simmer for 20 minutes until squash is soft. 

Carefully remove pan from stove and use an immersion blender to blend until smooth. You can also do this in two batches in a blender. Add in coconut milk and serve with a pinch of pumpkin seeds and smoked paprika! 


Thanksgiving Turkey Chili

Thanksgiving, my favorite holiday!! What chef doesn’t love a day that is all about food? And the fact that you have armies of family members to do the dishes :). But after the last dish has been cleaned and you look in your fridge, you see piles of turkey, mountains of cranberry sauce and bags of stuffing! What in the world will you ever do with all of those leftovers? Unless you want to eat Thanksgiving dinner for the next three days, try one of my two favorite ways to clean out the fridge and create delicious dinners! 

Today I’m sharing the most ah-mazing turkey chili, I can’t think of a better way to use up your leftover turkey and your veggies! We always have green beans with our Thanksgiving dinner so I like to add them to my chili with the turkey. Corn or carrots would always be a fabulous leftover veggie to add to the chili.  


Thanksgiving Turkey Chili

Makes 6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, chopped
  • 1 small jalapeño pepper, chopped with seeds removed
  • 1 cup leftover veggies (green beans, corn or carrots)
  • 1 tablespoon garlic, minced 
  • 2 cups cooked turkey, shredded 
  • 2 cups chicken broth 
  • 1 (14 oz) can chili beans
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can tomato sauce 
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon oregano 
  • Pinch of red pepper flakes
  • Salt and pepper to taste


In a large pot, add olive oil. Add peppers, onion and jalapeño to the pot. Sauté in olive oil until veggies are just tender. Add in remaining ingredients and simmer for thirty minutes.