Tag: soup

Three Ingredient Cauliflower Soup                           (Vegan, Gluten-Free)

Three Ingredient Cauliflower Soup (Vegan, Gluten-Free)

Sometimes a recipe comes my way that puzzles me. At first glance, this three ingredient soup sounds a bit drab: no spices, no cream, no deep caramelization to develop flavor. It doesn’t sound like the home-run recipe it is. The first thing that made me…

Winter Vegetable Minestrone (Gluten-Free, Vegetarian Friendly)

Winter Vegetable Minestrone (Gluten-Free, Vegetarian Friendly)

This is my favorite kind of soup, the hearty, meal-in-a-bowl kind (you’re probably seeing a pattern in my cooking here, no?).This vegetable minestrone is so comforting and really delicious. It warms you up and is perfect for meal prep for the rest of the week.…

Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

lentil soup

I’ve been getting lots of requests on Instagram for more Hungry Lady Soups, so it was time to post this one.  This January has really become the soup and salad month over here, and I’m not mad about it one bit.  They are my some of my favorite things to make and eat all year, but especially in the winter.  There is little that is more comforting than a pot of soup simmering away on a brisk day.  The smells, the warmth, the bounty that serves you well all week long… it’s a culinary cold weather ritual for a reason.  

This soup is one I’ve been making for years.  I reach for this recipe when I want something light, but substantial.  By now you know that is my kind of food!

lentil soup

what else can i use?

  • I use red lentils, primarily for appearance, you can use green lentils if that’s what you have with no flavor difference.
  • I like to leave the sliced lemon in when serving and eat it, tenderly simmered rind and all, which is why I call for an organic lemon.  However, if you’d rather not eat it, simply remove the lemon slices before serving.  
  • If you don’t have ground coriander on hand, simply omit.  Ground ginger is a nice replacement or addition as well.
  • Fresh parsley is an obvious garnish on this soup.  Cilantro also works nicely.

This soup is special because:

It comes together in under 30 minutes, making it ideal for any weeknight dinner.

With a little technique, like toasting the spices, this soup’s flavor is complex and tastes like it’s been simmering for hours.

It keeps well in the refrigerator for up to week, and freezes well too.

It is a filling plant based lunch on its own, and a perfect winter dinner paired with some crusty bread and/or a salad such as my Tuscan Kale Chopped Salad with Lemon Tahini Dressing

lentil soup

If you make this Speedy Red Lentil Soup with Lemon, and I hope you do, please leave me a comment here or post to Instagram and tag me.  I love to hear your feedback and share your creations!

lentil soup

Speedy Red Lentil Soup with Lemon (Vegan, Gluten-Free)

This cozy, hearty lentil soup just happens to be vegan, and is so flavorful you will never guess it takes less than 30 minutes to make.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Course Dinner, Soup
Cuisine American
Servings 4 people
Calories 269 kcal

Equipment

  • 1 large stockpot

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 garlic cloves, minced
  • 2 stalks celery, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 6 cups vegetable stock
  • 1 15 oz. canned, diced tomatoes
  • 1 cup dried red lentils
  • 1/2 organic lemon, thinly sliced
  • Kosher salt
  • 1/4 tsp Fresh cracked black pepper
  • Fresh parsley, for serving

Instructions
 

  • Heat olive oil in a pot over medium heat.
  • Saute onion, garlic, and celery with a 1/2 teaspoon of salt for 3-5 minutes, stirring occasionally.
  • Add in cumin, coriander, red pepper flakes, and a few cracks of pepper and cook for 60 seconds more.
  • Add canned tomatoes, vegetable stock, sliced lemon and lentils to the pot. If you are using unsalted stock, add a teaspoon of salt at this time. Stir well.
  • Cover the pot and bring soup to a boil.
  • Reduce to a simmer and cook for 20-25 minutes until lentils are cooked and the flavors have deepened.
  • Taste for seasoning and add salt if needed.
  • If you'd prefer not to eat the lemon slices with their rind (I always do), remove them now.
  • Serve ladled into shallow bowls, sprinkled with fresh parsley.

Nutrition

Calories: 269kcalCarbohydrates: 37gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 130mgPotassium: 863mgFiber: 15gSugar: 3gVitamin A: 152IUVitamin C: 12mgCalcium: 65mgIron: 5mg
Keyword lentil soup, lentils, soup, stew, vegan
Tried this recipe?Let us know how it was!
White Bean + Chicken Sausage Soup with Greens  (Gluten-Free, Dairy Free)

White Bean + Chicken Sausage Soup with Greens (Gluten-Free, Dairy Free)

This soup is for my hungry ladies.  Or men.  Anyone with a stomach and taste buds really. It’s hearty, healthy, and so satisfying… a real meal in a bowl type of soup.  It comes together in just 30 minutes but tastes like it’s been simmering…

Creamy Roasted Tomato Soup                     (Vegan, Gluten Free)

Creamy Roasted Tomato Soup (Vegan, Gluten Free)

This is the tomato soup to trump all other tomato soups. Whether you are only familiar with the iconic Campbell’s tomato soup can, an experienced tomato soup fan or not particularly crazy about traditional tomato soup (truth be told, I would classify myself here), I…

Creamy Chicken Tortilla Soup (Gluten Free, Whole 30, Dairy Free)

Creamy Chicken Tortilla Soup (Gluten Free, Whole 30, Dairy Free)

This week we’ve got another comforting, healthy dinner coming your way.  It’s safe to say that will be a theme this winter, as it’s very much how we eat at home on a regular basis.  I’ve heard from many of you that’s how you like to eat too!  Trust me, this Creamy Chicken Tortilla Soup is always a winner.  

This soup is very satisfying, thick and creamy and full of warm spices and toppings like tortilla chips (these are our favorite grain-free ones), avocado, and herbs.  It’s a great way to use up leftover chicken, and can also be made ahead.  Like most soups, this chicken tortilla soup actually benefits from a day or two in the fridge.

chicken tortilla soup

This soup is also very forgiving, and many modifications can be made, detailed below.

"What else can I use?"

  • Feel free to swap in vegetable stock for the chicken stock
  • I use this immersion blender for soups like this, but you can use a regular standing blender as well.  Just be mindful of how hot the soup is and let it cool a bit first.  
  • Heavy Cream may be swapped in for the coconut milk.  Light coconut milk can be swapped in for the full-fat called for in the recipe.
  • Leave the chicken out for a light vegetarian lunch or dinner.
  • If you don’t have coriander on hand, you can simply omit.
  • I love my Staub stockpot for soups like this, but any heavy bottomed, lidded pot will work.

As always, if you make this, let me know your thoughts either on here or on my Instagram.  I love hearing your feedback, it helps me to grow and continue to provide the recipes and tips that are most useful for you.  Have a fabulous week!  xx K

chicken tortilla soup

Creamy Chicken Tortilla Soup

This velvety, dairy-free chicken tortilla soup is easy and budget friendly to make, truly healthy comfort food at its best.
Prep Time 10 mins
Cook Time 25 mins
Course Dinner
Cuisine American, Mexican
Servings 4 people

Equipment

  • large stockpot

Ingredients
  

  • 28 ounces canned pureed tomatoes
  • 6 cups chicken stock
  • 4 ounces canned green chiles
  • 1 tbsp tomato paste
  • 1/2 cup unsweetened full-fat coconut milk
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2-3 cups cooked chicken breast, shredded
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • Kosher salt
  • Fresh cracked black pepper

To Serve:

  • 1 jalapeno, sliced thin
  • 5-10 tortilla chips, crushed
  • 1 avocado, halved and sliced thin
  • 1 lime, cut into wedges
  • 1/3 cup fresh cilantro, chopped

Instructions
 

  • In a large pot set over medium heat, add olive oil.
  • Once oil is hot, add onion, garlic, and 1/2 teaspoon salt.
  • Cook for 5 minutes, stirring, until translucent.
  • Add a few cracks of black pepper, then the cumin, paprika, coriander, and tomato paste.
  • Cook for 1-2 minutes to toast the spices.
  • Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil.
  • Reduce to a simmer and cook, covered, for 20-25 minutes.
  • Taste for salt and add more if needed.
  • Off of the heat, add in the coconut milk and stir.
  • Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken.
  • Stir and cook over medium heat for 2-3 minutes more to fully incorporate the flavors.
  • To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, cilantro, and/or a squeeze of lime.
Keyword chicken, soup, tortilla
Tried this recipe?Let us know how it was!