Butternut Squash and Parsnip Soup

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Yay!  Another slow cooker recipe – oh, and it’s a GOOD one!  You will love this stuff!  On top of that, it is so ridiculously good for you, that I. can’t. even. 🙂

Okay, for starters, this soup contains parsnip.  A parsnip is this awesome root vegetable that has a ton of health benefits, so I love when I come across or come up with a recipe that incorporates them!  Check out some of the health benefits on the following pin!

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See?!  Told ya!  And guess what?  That’s just one of the amazing ingredients in this creamy and delicious soup!  So, I mean it when I say it is SO good for you.  It’s also good for your appetite, because it’s quite filling.  You will feel healthy and satisfied after eating this delicious treat!

SLOW COOKER BUTTERNUT SQUASH AND PARSNIP SOUP

Ingredients

  • 2 parsnips, peeled and chopped
  • 1 red onion, chopped
  • 5 cups cubed butternut squash
  • 1 honey crisp apple (any apple variety will do, but I LOVE honey crisp!), cored and chopped
  • 2 cups chicken broth (for a vegetarian option, use veggie broth)
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried thyme
  • 1/8 tsp. ground sage
  • 1/2 tsp. sea salt
  • Plain greek yogurt

Directions

1.) Add all the ingredients to a slow cooker and stir.

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2.) Cook on low for 6-7 hours.

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3.) In batches, transfer to a blender and blend till smooth.

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4.) Split up in bowls.  Top with a dollop of plain greek yogurt, and season with more sea salt and pepper if desired.

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SO GOOD!  Enjoy! 🙂

Turkey Meatball Soup

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Anybody that follows my blog knows that I can never get enough soup!!!  And guess what!?!  I’ve got another recipe for you guys!  This soup is really delicious, and I was surprised at how filling it is!  Probably because of the punch of protein that the ground turkey provides, but regardless, it makes for a perfectly tasty and filling dinner!  I put the recipe together from overhauling the recipe that the following pin links to.

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I changed the recipe A LOT to make it gluten free, and I also made mine in a pot, not a slow cooker.  You are going to love this soup – SO tasty, loaded with protein and nutrition, and filling – AWESOME!

TURKEY MEATBALL SOUP

Ingredients

For the meatballs

  • 1 lb. ground turkey
  • 2oz. soft goat cheese
  • 1/3 cup gluten free oat bran
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • Olive oil for cooking

For the soup

  • 1 Tbsp. olive oil
  • 1 red onion, chopped
  • 1 cup chopped carrots
  • 1 1/2 cups chopped celery
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup water
  • 3 cups baby spinach
  • shredded hard goat cheese and fresh parsley for garnish and serving

Directions

1.)  First, prepare the meatballs.  Stir together all the meatball ingredients. besides the oil. Mix until well combined, then form 1 inch meatballs with the mixture.

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2.) In a large pot, heat about 1 Tbsp. of olive oil over medium heat.  Add the meatballs in batches and cook till the sides of the meatballs are browned.  Transfer to a plate and set aside.

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3.) In the same pot that you cooked the meatballs in, heat another tablespoon of olive oil.  Add the onion, carrots, and celery, and cook for about 5 minutes.  Stir in the garlic powder and thyme and cook for an additional minute.  Add the chicken stock, water and bay leaves and bring to a boil.

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4.) Add the meatballs and simmer for 10-15 minutes until the meatballs are cooked through.  Add the spinach and cook until completely wilted (about 2-3 minutes).

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5.) Transfer to bowls.

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6.) Season with sea salt and pepper.  Shred some hard goat cheese over the soup and garnish with fresh parsley.

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Doesn’t that look ridiculously good!  Well, it tastes just as good as it looks!  Enjoy! 🙂

Kale Soup

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Ya-hooooo!  It’s getting to that time of year again where soup is ALWAYS on the menu, and I couldn’t be happier about it!  There’s just something about a good ol’ hot bowl of soup to make you feel content and cozy on a chilly day (of course, now that we’ve moved to San Antonio, chilly may be a bit of an overstatement…or a lot of an overstatement).  You can take the girl out of Michigan, but you can’t take the Michigan out of the girl – I LOVE (and miss) my chilly days, but that’s not going to stop me from enjoying soup season!

Anyway, so this soup!  I was on Pinterest (shocking, I know 🙂 ), and I saw the following recipe for Kale and potato soup.

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As many of you know, I don’t eat potatoes, but I’ve got great news!  I’ve found that in soups, a great substitute for potatoes is turnips!  When you cook them, they have the same consistency as a potato, and they are FULL of nutrition!  Here are some of the health benefits of turnips!

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As you can see, these guys are a wonderful substitute for those of us who don’t eat taters!  So, knowing this, I made quite a few adjustments to the recipe that the pin goes to, and the result is a delicious and filling bowl of soup!  Yay!

KALE TURNIP SOUP

Ingredients

  • 1 1/2 Tbsp. olive oil
  • 1 red onion, chopped
  • 1/2 cup buckwheat groats
  • 7 cups water
  • 1 tsp. dried rosemary
  • 1/2 tsp. garlic powder
  • 1 large turnip, peeled and chopped into bite size pieces
  • 1 bunch of kale, thick stems removed and chopped into small pieces
  • sea salt and pepper for seasoning

Directions

1.) In a large saucepan, heat the olive oil over medium heat.  Add the onions and cook for 5 minutes.  Add the rosemary, garlic powder, and water.  Increase the heat to high and bring to a boil.  Once boiling, add the buckwheat groats.  Reduce the heat to low and let simmer for 15 minutes while the groats become tender.

2.) Add the turnip and Kale and cook for about 10 more minutes until the turnip is at your desired consistency.  Season with salt and pepper and serve!

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Happy Soup Season!  Enjoy! 🙂