healthy soup

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Fireside Turkey Chili

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When winter starts to creep in and the dreaded November clock change deprives us of that last afternoon light, I immediately shift gears into craving hearty, warm, savory foods. BUT I don’t always want them to be rich and heavy and leave me feeling super full and tired. So, I found the perfect recipe that checks all the boxes - healthy, light, tasty, easy to make, not a ton of ingredients, and freezable for future meals. This Turkey Chili is broth based which keeps it on the lighter side, but still fills you up. Pair with some toasted sour dough or garlic bread and voila! Saving family dinner time one meal at a time.

WHAT YOU’LL NEED

  • 1/2 white onion, diced

  • 2 garlic cloves, minced

  • 2 tbsp extra virgin olive oil (Can use Avocado oil too)

  • 8 oz organic ground turkey

  • 1/2 tsp salt

  • 1 heaping tsp cumin

  • 1/2 tsp turmeric powder

  • 1 4oz can diced chiles

  • 1 15oz can cannellini beans, drained and rinsed

  • 1 large bunch Swiss chard, chopped (Kale works too, but I prefer Swiss chard)

  • 1/2 tsp crushed red pepper flakes

  • 3 cups organic chicken broth

  • Optional Toppings: Avocado, jalapeños, green onion

HOW TO MAKE:

  1. Lightly coat the bottom of a large soup pot with EVOO or avocado oil and add ground turkey. Cook over medium heat until no longer pink. Season with salt and pepper (not too much salt - more will be added later). Remove and set aside in a dish.

  2. Add oil of choice and onion to the pot and cook over medium heat until onions are translucent. Add in garlic and cook for another 30-45 seconds.

  3. Pour in chicken broth, beans, chiles, turkey meat and spices. Turn heat up to medium/high until mixture starts to boil. Turn heat down and allow to simmer.

  4. Toss in Swiss chard and simmer for an additional 5 minutes. Serve and enjoy!

  5. Eat all in one sitting, or store in an air-tight container in either fridge or freezer for future dinners.

Time: 30-45 mins
Yields: 2-4 depending on portion size. If you want leftovers, definitely double the recipe

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Fall Inspired Butternut Squash Soup

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Fall weather tends to stir up a few mixed emotions. On one side, the cooler weather is a welcome change of season - winter is closer, ski season will begin, and you’ll soon have that excuse to stay in with a cozy fire and binge watch your favorite shows. On the flipside, the dark, foggy mornings and slight chill in the air sadly means we are officially saying goodbye to summer and those warm pool days, outdoor picnics, and sunny hikes. To help you ease into Fall, this is one of my favorite soup recipes from Love and Lemons. It’s easy, healthy, and doesn’t require a ton of ingredients.

WHAT YOU’LL NEED

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 1 large yellow onion, chopped

  • ½ teaspoon sea salt

  • 1 (3-pound) butternut squash, peeled, seeded, and cubed

  • 2-3 garlic cloves, chopped

  • 1 tablespoon fresh sage, chopped

  • ½ tablespoon fresh rosemary, minced

  • 1 -2 teaspoon grated fresh ginger

  • 3 to 4 cups vegetable broth

  • Freshly ground black pepper

SOUP TOPPINGS

  • Chopped parsley or cilantro or both

  • Toasted pepitas or pine nuts

  • Crusty bread / croutons

HOW TO MAKE

  1. In a large pot, add oil and heat over medium heat. Add the chopped onion, salt, and several grinds of fresh pepper. Sauté until soft, 5 to 8 minutes.

  2. Add the cubed squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  3. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.

  4. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add more broth a tablespoon at a time and blend. Season to taste and serve with toppings.

Time: 1 hour
Yields: 6 servings