Tag Archives: Soup

Creamy Veggie Soup

Hello friends!
It has been a little quiet over her on the blog for the start of 2019.  I have been slowly easing into the year.  I have had a lot of things going on with health and just life, so I will be giving more of an update soon!

This week is national soup month! I don’t think there could be a more perfect food for these colder winter months than soup! I LOVE soup, but have always had a hard time finding soups I can eat with my food allergies.  I can hardly ever order soup when I am eating out, so a few years ago I began to make my own at home!

A few of my favorites over the past few years are taco soup, black bean soup, broccoli cheese soup, roasted red pepper soup, and chicken veggie & rice soup!

I am linking up with my fav Foodie Friday gals, Farrah from Fairyburger and Annmarie from the Fit Foodie Mama for soup recipes.  Just a little note in case you missed the last post, but Foodie Friday is now going to be on the second and fourth Friday of each month! Feel free to still join us then 🙂

This week we started out in the 70s and then the temps dropped into the 30s! Needless to say, with the colder weather I was def all about making some yummy soup!  I have been on a zucchini kick lately and had a ton in my fridge and decided to make that the star of the soup!




  • 1/4 c ghee
  • 4 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cups broccoli slaw
  • 1/4 cup gluten free flour
  • 1 1/2 cups chicken broth
  • 1 cup organic half & half
  • Spices: Pink salt, pepper, garlic, paprika, turmeric & red pepper flakes to taste


  1. Melt ghee in large pot. Add in all veggies, sauté till soft.
  2. Sift flour over veggies and stir gently till coated.
  3. Add in liquids and gently stir.
  4. Bring to a simmer and let the liquids thicken for about 10-15 min.
  5. Add in spices to taste.
  6. Enjoy on a chilly winter day

Make sure you check out the amazing ladies and their awesome mouthwatering recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah + Esther )

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂Join us January 25th for some hot drink recipes.


May you be filled with joy and health!


Foodie Friday: Roasted Pepper and Butternut Squash Soup

Happy Friday y’all!  It is that time of year again when I am obsessed with roasting veggies!  I even had to buy more baking sheets to stay on top of all the veggies I have been going through!  So easy, so healthy and so YUM!
Today I am linking up once again with Farrah from Fairyburger, Annmarie from the Fit Foodie Mama, and Jess from Hello to Fit!! Our theme this week is meatless! 
When I first saw the meatless theme pop up, all I could think about were some awesome chicken recipes I have been looking at on Pinterest!  But then I was at Trader Joe’s and tasted some awesome salad I decided to make some soup to go along with it!  And it turned out wonderfully!
Roasted Pepper and Butternut Squash Soup


  • 12 cups of cubed butternut squash
  • 4 pepper (red and yellow)
  • 2 cups veggie broth (give or take)
  • 4 TBS olive oil
  • Salt, pepper, garlic
  • Pumpkin seeds (optional)


  1. Pre-heat oven to 425* F
  2. Spread olive oil on a baking sheet.
  3. Place squash on the baking sheet.  Sprinkle spices lightly on the squash.
  4. Roast the squash for 15 minutes.
  5. Add the red peppers to the squash and roast for 10 more min.
  6. Let the veggies cool for 20 min.
  7. Blend the veggies with the broth in a food processor or blender.  Adding 1/2 cup at a time till it reaches the desired consistency.
  8. Reheat if needed.
  9. Enjoy with toppings (if desired)

I paired it with the Harvest Blend salad from Trader Joe’s!

Make sure you check out all the amazing ladies and their awesome recipes!!

Do you have an awesome recipe you’d love to share? Link up with us on Fridays for our weekly Foodie Friday posts! (Co-hosted by Annmarie, Farrah, Esther + Jess.)

  • Please link back to the co-hosts, and comment/share at least a couple other Foodie Friday posts! Don’t just leave your link and run away! :O
  • Please only link up recipe posts! 🙂

Don’t forget to tune in next week for kitchen cleanse recipes!


Is it fall yet???

I am a sun, summer loving, flip-flop queen, beach bum through and through, but there is something about the fall that makes my heart so happy! However, here in TX we don’t really get a true fall. In the 4.5 years I have lived here, the average temps in October and November fall in the mid 70s-low 80s. Yes, that does feel much cooler than the triple digit days in July and August, but still not really like what I grew up with in the north.

Despite the still warm temps here, I decided that it was time to find a new soup recipe and try it out! I happened to get a plethora of red peppers and yellow squash at the Farmer’s Market and I decided to google a soup recipe with these ingredients to see what I found. I happened across this recipe! The pictures made my mouth water, and I could not wait to make it! It was great timing as I was hosting a little lunch and I figured this would be a good time to try out the soup 🙂

I did some tweaking to the original recipe that I found, and I have to say I am REALLY happy with the end result. I did not use onions to avoid my allergy issues. I also used a few more squash that the recipe called for, maybe cause I felt they were a little on the small side. In the end the ratio of squash and red pepper was about equal in my pot.


2 to 3 Tablespoons organic coconut oil
3 or 4 sweet red peppers, chopped into large pieces
3 or 4 yellow summer squash, cut into large slices (I used about 6)
6 cups (48 ounces) chicken stock, I used organic low sodium broth.

Spices to your liking. (I used garlic, pepper, salt, paprika, italian seasoning, red pepper flakes, and basil.)



Heat the coconut oil in a large pot over medium heat and add the peppers, squash and spices. Let cook for about 10 minutes, stirring every few minutes to ensure that all the vegetables have oil covering them.


Add the chicken stock. Bring to a boil. Reduce heat & simmer with the lid cracked for about 20 minutes. Stir every few minutes and check the vegetables to ensure they are soft between 15-20 minutes.


Using a counter top blender and carefully puree the soup to desired consistency.PLEASE BE AWARE THE SOUP IS HOT AND CAN SPLATTER EASILY IN THE BLENDER. I made so much soup it took 2 rounds of blending to puree all the vegetables and the stock.


Enjoy hot, or you can also chill it and enjoy it cold!          

I paired this soup with some thick french bread and a tasty salad with Italian chicken!