Thai Shrimp Soup


1 cup uncooked basmati rice (rinsed)
2 tbsp butter
1 lb shrimp, peeled and deveined
salt and pepper to taste
2 cloves garlic, minced
1/2 onion, diced
1 red pepper, diced
1 tbsp freshly grated ginger
2 tbsp red curry paste
2 12oz cans unsweetened coconut milk
4 cups vegetable stock
2 tbsp lime juice
2 tbsp chopped fresh cilantro

1. Cook rice according to package instructions, set aside.
2. Melt butter in large stockpot over medium heat. Add shrimp, salt and pepper to taste. Cook, stirring occasionally, until pink. About 2-3mins; set aside.
3. Add garlic, onion and bell pepper to pot. Cook, stirring occasionally, until tender. About 3-4mins. Stir in ginger until fragrant, about 1 min.
4. Whisk in curry paste until well combined, about 1 min. Gradually whisk in coconut milk and vegetable stock and cook, whisking constantly, until incorporated. About 1-2min.
5. Bring to a boil, reduce heat and simmer until slightly thickened. About 8-10mins.
6. Stir in rice, shrimp, lime juice and cilantro.

This recipe is a little out of the norm of what I make but it was worth it to step outside the box. Delicious!
Found at:


Hungarian Mushroom Soup



3 tbsp butter
2 cups chopped onion
1 lb fresh mushrooms, sliced (any kind, a mix is best)
2 tsp dried dill weed
1 tbsp paprika
1 tbsp soy sauce
2 cups veggie broth
1 cup milk
3 tbsp all purpose flour
ground pepper to taste
2 tsp lemon juice
1/2 cup sour cream
2 tbsp chopped fresh parsley (or 2 tsp dried)

1. Melt the butter in a large pot over medium heat. Add the onions and saute for 5 mins. Put in mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce, and broth. Reduce the heat to low. Cover and simmer for 15 mins.
2. Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
3. Finally, stir in the ground black pepper, lemon juice and sour cream. Mix together and allow to heat over low heat for about 5 mins. Do not boil. Add parsley for garnish.

I realize the picture doesn’t look super appetizing but this soup is phenomenal! Eric isn’t a big soup fan and even he gave this a 9.5 out of 10!

Found this on pinterest at:

Creamy Vegetable Soup


1 tbsp butter
2 tbsp flour
4 cups veggie stock
1 onion, peeled and diced
1 garlic clove, peeled and minced
4 potatoes, peeled and diced
1 large carrot, peeled and diced
1 cup broccoli florets
1 cup milk
1 tbsp dill, chopped ( or 1 tsp dried)
handful of shredded cheddar cheese (if desired)

1. In a large pot, melt butter, whisk in flour, whisk in the stock. Add the onion, garlic, potatoes, carrots broccoli and seasoning, and bring to a boil. Cover and reduce the heat. Simmer on medium-low heat for 30-40 mins until vegetables are fork tender.

2. Puree approx. half the soup in food processor (or blender). Return to pot, add the milk. Top with cheddar cheese if desired.

No idea where I found this one. It’s been in my recipe book for ages. But to whomever came up with it. Bravo. It’s a winner!

Lentil & Black Bean Soup

1 Tbsp Olive Oil
1/2 Large onion
2 Large celery stalks, diced
2 Cloves of garlic, minced
2 Tsp smoked paprika
2 Bay Leaves
1 14oz Can of diced tomatoes
1 Cup dried lentils
4 3/4 cup veggie broth
3 cups water
1 14oz Can of black beans, drained and rinsed
salt and pepper to taste

1. Heat olive oil in large sauce pan over medium heat. Add onions and celery and cook. Stirring occasionally, until vegetables begin to soften. 6-7 mins.
2. Add garlic, smoked paprika, and bay leaves. Saute for 30 seconds.
3. Stir in diced tomatoes with juices, lentils, 3 cups of veggie broth and 3 cups water. Increase heat to med-high and bring mixture to a boil. Reduce heat slightly and cook, stirring occasionally until lentils are tender. 25-35mins.
4. Remove from heat and let cool for about 10 mins. Remove and discard the bay leaves. Transfer half the lentil mixture, half of black beans and 3/4 cup veggie broth to food processor. Pulse until combined. (Chunky texture)
5. Pour blended mixture back into the lentils in saucepan along with remaining 1 cup veggie broth and remaining black beans.
Add salt and pepper to taste.

MMMMmmm. Love this one. And super healthy.
Found this gem at…

Parmesan, Tomato & Spinach Tortellini Soup



  • 2 tbsp Butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • red pepper flakes (to taste)
  • 1/4 cup flour
  • 3 cups veggie broth
  • 1 28 fl oz can diced tomato
  • 2 tbsp tomato paste
  • 350g pkg of cheese tortellini
  • 1/2 cup parmesan cheese (grated)
  • 10 oz spinach, chopped
  • 1/2 cup plain greek yogurt
  • salt and pepper to taste
  • 1/2 cup fresh basil (chopped)
  1. Melt the butter in a pan over medium heat, add the onion, cook until tender (approx. 5 mins).
  2. Add the garlic and red pepper flakes and cook until fragrant (approx. 1 min)
  3. Add the flour and cook for another minute.
  4. Add the broth, tomatoes, tomato paste and tortellini. Bring to a boil, reduce the heat, and simmer until the tortellini is tender (approx. 10 mins).
  5. Add the parmesan, let it melt. Add the spinach, let it wilt. Add the yogurt, season with salt and pepper. Remove from heat before adding basil.

Recipe found:

Broccoli, White Bean & Cheddar Soup



  • 1 3/4 cup veggie broth
  • 1 cup water
  • 1 pound broccoli crowns, trimmed and chopped (approx. 6 cups)
  • 1 14oz can of white kidney beans (drained and rinsed)
  • 1 cup cheddar cheese, shredded
  • salt and pepper to taste
  1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender (approx. 8 mins). Stir in beans, salt and pepper and continue cooking until the beans are heated through. (Approx. 1 min)
  2. Transfer half of the mixture into a blender/food processor with half the cheese and puree.
  3. Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

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Butternut Squash Soup

Butternut Squash Soup


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup diced onion
  • 3/4 cup diced carrot
  • 4 cups peeled and cubed butternut squash
  • 3 cups veggie stock
  • salt and pepper to taste
  • ground nutmeg to taste
  • 1/2 cup half and half cream
  1. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion until tender.
  2. Mix the carrots and squash into the pot. Pour in vegetable stock and season with salt, pepper and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender. (Approx. 20 mins)
  3. Puree food mixture in food processor until smooth. Return to pot and stir in half and half cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

**This recipe is absolutely delicious and super easy to make as long as you buy the pre-cut butternut squash from the store!!! Save yourself a ridiculous amount of prep time.

Found this recipe at: