New Soups for the New Year

New Soups for the New Year
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With the passing of another year, comes new ambitions, goals, and resolutions for the new one. Inevitably, at the top of everyone’s list, are health and diet-based changes.

Plump from holiday partying and feasting, cutting back on fat and calories is at the forefront of minds when it comes to winter meal planning. There’s nothing I hate more than sacrificing flavor and fulfillment along with the calories. So, here are some of my cold-weather favorites. All of the recipes are (or can be made) vegan, vegetarian, and gluten-free as your diet dictates and will still leave you feeling satisfied.

I love that these soups are more than your usual stock + beans + vegetables = soup equation and that they use healthy fats to fill you up. Enjoy!

New Soups for the New Year

West African Peanut Soup – This recipe uses peanut butter and tomato stock to create a thick and creamy base to which you simply add kale. I was concerned that there wasn’t more going on here and was tempted to add some shredded rotisserie chicken. While the addition of chicken would surely be delicious, it’s not necessary. Serve over rice or farro with some sliced avocado and toasted peanuts and you’re all set!

Caramelized Cauliflower Soup – You won’t even miss the cream in this vegan cauliflower

New Soups for the New Yearsoup recipe! The roasting of the cauliflower gives it loads of nutty flavor which is complemented by the hazelnut garnish. I highly recommend using a Vitamix mixer (if you have one) to ensure a super smooth texture. Feel free to substitute the cauliflower for other vegetables such as butternut squash or mushrooms to make this dish your own.

Thai Curry Vegetable Soup – This soup uses coconut milk as the base, which, again, gives you that creamy feeling, but uses a good fat instead of heavy cream.  Simply add shredded chicken or sliced avocado to beef it up even more.

Lentil Stew – The lentils in this recipe are super filling and give you that stew-style fulfillment, without the animal fats. Add additional stock or refrain from straining the lentils if you prefer a more soupy texture.

Quinoa Chili – Quinoa makes this chili very thick and hearty.  It also helps deter you from serving it with less complex white rice or chips for dipping. Fritos are my favorite chili toppers, but I wouldn’t even add them to this recipe.

Do you have any soups you recommend? Share your recipes with us in the comments. 

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Christine grew up in the Atlanta area where she returned after college and met her husband of 5 years in one of the last standing dive bars from what most of us remember as 'old Buckhead'. After six years in consulting, she pursued her dream to go culinary school in NY and then Italy where she gained the experience necessary to start a boutique catering company, Squash Blossom Kitchens, with a good childhood friend. When she's not catering during the week, she enjoys staying home part-time with her son, Nolan, and her rescue pit mix, Vita. She loves long walks on the belt line, yoga, and Campari cocktails and looks forward to sharing her stories and advice on living in town with a little one.