Soup Szn

12 Soup Recipes for the Soul

Happy Sunday beautiful people <3 It’s Fall, the sun is already completely set by 6:30PM, we’re adding those extra blankets to our bed and unplugging our AC units…and you know what that means….It’s soup season.

I am finally starting to crave that warm bowl of nourishing cozy and healing soup, with a crispy golden piece of fresh warm sourdough bread smothered in butter.

It is absolutely essential to have a piece of sourdough bread alongside soup, so make sure you check out my guide to sourdough because tis’ the season to be baking bread (it always is….) & it makes the best most thoughtful gifts.

Sourdough 101

Sourdough also makes the best grilled cheese dippers UGH I am hungry!!!

I have 12 nourishing, soup-for-the-soul recipes for ya. Including 2 broths (because broth from scratch is always better — and cheaper), and a chili (which….I believe is a soup).

On The Menu:

• Carrot Ginger Soup

• Roasted Tomato Soup (w/ grilled cheese dippers)

• Immune Supporting + Spicy Sinus Clearing Soup

• Cure-all Pickle + Sauerkraut Soup

• Golden Glow Soup

• Lasagna Soup

• Healing Chicken Soup

• Spicy Chicken Curry Noodle Soup

• Butternut Squash Soup

• No-Waste Veggie Broth

• Gelatinous Bone Broth

• One-Pot Beanless Bison Chili

PS: If you don’t feel like making homemade bone broth, Fond is my favorite bone broth ever. Been drinking it for over 4 years now. It is the most quality broth I’ve ever had — regenerative, organic ingredients, gelatinous and nutritious, glass bottled and family owned. Plus the flavors are fabulous. Outside of the unflavored beef, I love the turmeric chicken and bay leaf n’ ACV, but you can’t go wrong with any. My discount code is “glowwithella”. Cheers.

Now let’s get intooooo it….

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Carrot Ginger Soup

Ingredients

• 11 large carrots

• 2 tbsp minced ginger

• 1/2 yellow onion

• 6 cloves garlic

• 2 tablespoons ghee

• 2 cups bone broth (I used Fond turmeric bone broth — discount ‘glowwithella’)

• 2.5 cups water

• 1 bay leaf

• Lotsa salt and pepper

• Coconut milk

Recipe

1. Finely chop carrots and onion

2. Mince ginger and garlic

3. Let ghee melt in a large pot over medium heat, and add in carrots, onion, ginger and garlic

4. Continuously stir over heat until fragrant and tenderized

5. Add in bone broth, water, and bay leaf

6. Let everything come to a light boil, then lower heat and let simmer covered for about 30-45 minutes

7. Remove bayleaf and add in salt and pepper

8. Using an immersion blender (or in batches in a regular blender), blend the soup until smooth

9. Transfer back into the pot

10. Add coconut milk and serve with additional salt, pepper, and toasted sourdough

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Roasted Tomato Soup (w/ Grilled Cheese Dippers)

Ingredients

• 5 large tomatoes (heirloom preferred)

• 1 garlic bulb

• 1 small yellow onion

• 2 cups bone or veggie broth

• 1/3 cup heavy cream

• 1/4 cup grated Parmesan

• 2 tbsp olive oil

• 2 tbsp butter

• 1 bay leaf

• 10 basil leaves

• Salt and pepper

Recipe

1. Preheat the oven to 375°F (190°C)

2. Roughly cut heirloom tomatoes and place them on a baking sheet lined with parchment paper

3. Chop the head off of the garlic bulb and place it on the baking sheet

4. Douse tomatoes and garlic in olive oil, salt, and pepper

5. Flip garlic bulb upside down so the bottom is facing up

6. Bake in the oven for 40-45 minutes

7. While tomatoes and garlic are in the oven, chop up the onion

8. Melt butter in a large pot and add in the onion, salt, and pepper

9. Sauté and continuously mix, allowing to caramelize

10. Once 40 minutes is up, remove tomatoes and garlic from the oven and set aside

11. Once slightly cooled, add tomatoes into the large pot and squeeze in roasted garlic cloves, mixing in with the onions

12. Add broth and heavy cream to the pot, along with bay leaf, Parmesan, salt, and pepper, mix

13. Bring to a boil, then lower heat to a simmer and cover

14. Let sit covered for about 30 minutes

15. Remove the bay leaf and add in basil leaves

16. Using an immersion blender, blend the soup until smooth.

17. Serve with grilled cheese dippers (recipe below)

Grilled Cheese Dippers

Ingredients

• 2 pieces of sourdough

• 1/3 cup grated raw cheddar cheese

• 2 tablespoons butter

• 1-2 pieces of prosciutto (optional)

• 2 tablespoons grated Parmesan (optional)

Recipe

1. Grate cheese

2. Melt butter in a pan over medium heat

3. Once butter starts to almost brown, add some grated Parmesan and a piece of sourdough onto the pan, rubbing it in the butter

4. Add cheese onto bread in the pan with prosciutto, then add a second slice of bread on top and press down

5. Add butter and Parmesan to the face-up side of the bread and cover the pan

6. After a few minutes, rub butter and Parmesan into the face-side up bread; check to make sure the bottom is crisp and flip

7. Press down and let cook for a few more minutes until both sides are crisp and cheese is fully melted

8. Remove from heat and cut into dippers

9. Enjoy with the roasted tomato soup!

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Immune Supporting + Spicy Sinus Clearing Soup

Ingredients