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smashed red potato soup with truffle salt

by Jackie Newgent  |  January 5, 2014  |  2 Comments
It’s the perfect time of year for a comforting bowl of soup. Luckily, instead of being overloaded with greasy bacon and saturated with heavy cream, this Disneyland-inspired potato soup is full of wholesome flavor and intriguing ingredients, including fennel and truffle salt. Plus, it’s vegan—so you can enjoy all of its rich-tasting, rustic goodness while knowing that you’re being good to your body. Hope you enjoy a bowl of it soon! Calories saved: 890
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creamy roasted squash soup

by Jackie Newgent  |  November 26, 2013  |  0 Comments
(Click on photo for full-size image!) Makes 6 servings: 1 1/3 cups each Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup, it’s divinely comforting. I’ll be enjoying this creamy vegetarian-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too. Happy holidays! Calories saved: 90
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broccoli cheese soup with pumpkin puree

by Jackie Newgent  |  October 5, 2013  |  3 Comments
Makes 4 servings: 1 1/2 cups each My sister is a huge fan of Panera Bread and their super creamy broccoli Cheddar soup. After trying a few bites of her soup one day, I totally understood why. But I also realized that it wasn’t quite the calorie friendly variety. So, of course, I leaped into action in my kitchen to recreate a better-for-you version that was equally tasty—if not tastier. This is the winner! My inspired version has a lovely autumn yellow-orange hue from pumpkin puree and turmeric. The pumpkin also creates extra lusciousness without excess dairy decadence. You can actually use 100% pure pumpkin from a can; you don’t need to go hunting in a pumpkin patch for the...
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velvety roasted red bell pepper soup

by Jackie Newgent  |  January 29, 2012  |  2 Comments
Makes 8 servings: about 1 1/2 cups each There’s no better time for a comforting bowl of soup than smack dab in the middle of winter. I love to make a big batch (like this one is!) and freeze it in individual servings so I can reheat a cup or two to take the chill off anytime—in practically no time. It’s a delicious way to boost veggie intake, too. But, do keep this in mind … though it doesn’t seem a vegetable soup could be bad for you, it can easily contain way too much sodium, unnecessary added sugar, excess oil, and a drowning amount of dairy fat. That was the case with the original version of this roasted bell...
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