Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.


Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!


prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4


2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper


Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.


Spicy Chicken Tortilla Soup with Cilantro Lime Sour Cream and Avocado

Everyone loves Tortilla Soup! With the addition of the Cilantro Lime Sour Cream, this soup is a yummy twist on a favourite dish.


So, after spending some time in Sunny California I have certainly come to realize that there is a big difference in Mexican food here vs Mexican food at home. I should have expected it since Southern California is so close to the border and the ingredients available are so much fresher, but let me tell you it is REALLY exciting that every grocery store carries types of peppers and fresh tortillas that we would never get at home!

So naturally all that I want to do is cook with all of these fresh ingredients available, so let’s kick it all off with Tortilla Soup since right now there are fresh avocados everywhere!

Now, I don’t know about you but I think the best part of tortilla soup is the crunch, but I can never find the little tortilla strips that they have in restaurants. More often than not I have to crunch up full-sized taco chips, but this time I found great little fresh corn tortillas that were street taco sized - they worked so perfectly for making my own. I sliced them thin, broiled until they were nice and toasty and they came out perfectly. I highly recommend making them for yourself since they are seriously soooo easy!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4


1 shallot

1 tbsp olive oil

1 large jalapeno seeded

4 cloves garlic

4 cups chicken stock

1.5 lbs chicken breast

2 cups frozen corn

1 - 28 oz can diced tomatoes

1 - 15 oz can black beans

1 tbsp cumin

1 tbsp smoked paprika

1 tsp chili powder

1 tsp salt

juice of 1 lime

1 avocado

Tortila strips

Cilantro to garnish


To a large pot add oil and chopped shallots, cook until translucent (approx. 5 minutes). Add in finely chopped jalapeño and minced garlic and cook 1 minute or until garlic fragrant.

To the pot add chicken stock and uncooked chicken breast cut into 2-inch pieces. Bring to a boil and simmer for 20-25 minutes or until chicken is fully cooked. Remove chicken from the stock and shred chicken using 2 forks then return to the soup.

Add in canned tomatoes, black beans, cumin, smoked paprika and chilli powder. Simmer for 20 minutes, add in corn and lime juice and cook 10 minutes.

Serve with cilantro lime sour cream (recipe below), avocado, tortilla strips and cilantro.

Cilantro Lime Sour Cream

1/2 cup sour cream

zest of 1 lime

1/4 cup cilantro

salt to taste

In a small bowl combine sour cream, zest of a lime, and cilantro. Stir until fully combined. Season with salt to taste.


Thai Red Currie Soup with Zucchini "Noodles"

This spicy Thai Red Currie Soup is a great low carb dinner option. With Zucchini Noodles rather than traditional noodles you can feel good about eating this any day of the week.


So I don’t know about you but I think soup makes for one of the best meals almost any time of year, but especially when it’s cold outside! I also think that when you can add some spice into your soup you make it even better!

I have recently fallen in love with red currie paste and I think that it makes one of the best flavour additions! In the past I often have just used currie powder but the paste really adds a depth of flavour that I think most soups need.

I also like the option of using zucchini for the noodles rather than a traditional noodle, it gives the extra benefits of adding in more veg, but also the texture of a noodle so win-win! The other great thing is that if you don’t have a spiralizer almost every grocery store sells already spiralized veggies. Now, the price that you pay by having the grocery store do the work for you would make buying a spiralizer totally worth it, but if you don’t want one more gadget in your kitchen you always have options.

I also really love a good kick of spice in my soup but if spicy things are not your jam feel free to leave out the Serrano pepper or cut back on the amount that you use. That’s the great thing about soup, you can really customize to the flavours you and your family love!


prep time 10 minutes

cook time 35 minutes

total time 45 minutes

servings 4 - 6


1 small white onion

1 tbsp olive oil

12 small white mushrooms

4 cloves of garlic

1 Serrano pepper (or less if you prefer it less spicy)

1 jar red currie paste

8 cups chicken stock

1 can light coconut milk

1 yellow pepper

3/4 cup peanut butter

1/4 cup soya sauce

1 zucchini spiralized

1 cup chopped cilantro


In a large soup pot add olive oil and chopped white onion and sauté over medium heat until onions are translucent. Add in quartered mushrooms and cook another 5 minutes. Stir in minced garlic and finely chopped Serrano pepper and cook another 1-2 minutes until garlic is fragrant.

Stir in the jar of red currie paste being sure all of the vegetables are well coated with the currie paste. Add chicken stock and bring to a simmer and allow it to cook on low for 10 minutes.

Stir in coconut milk, thinly sliced yellow peppers, peanut butter and soya sauce. Simmer another 5 minutes then add in spiralled zucchini and cook another 5 minutes. Finish with cilantro then serve immediately.


Roasted Vegetable Soup

Roasted Vegetable Soup - so creamy yet completely dairy free. A healthy meal full of veggies and bursting with flavour.


This soup is so good and full of flavour. It’s the perfect meal to throw together when you need to use up what is in your fridge, or you just want to eat something super healthy and you just don’t feel like having a salad. This soup is literally almost all vegetables yet feels so creamy and decadent.

When I was in Maine a few months ago visiting my sister and her family I made this one night. We weren’t quite sure what her kids would think of it and much to our surprise it was a hit. For days my nephew kept talking about how good it was and at the same time he would exclaim “and there was nothing in it”.

This soup is also just as good the next day or the day after that so make a big batch on the weekend and enjoy it all week long.


prep time 15 minutes

cook time 1 hour 15 minutes

total time 1 hour 30 minutes

servings 4


1 butternut squash

3 yellow peppers

1 medium zucchini

1 head of garlic

1/2 onion

5 medium tomatoes

olive oil

salt + pepper

4 cups chicken stock

1/2 tsp pepper

1/2 tsp red pepper flakes (optional)

1 tsp worcestershire

1 tsp salt


Preheat oven to 350. Slice butternut squash in 1-inch cubes and place on baking tray. Cut the top off of the head of garlic and drizzle everything with olive oil and sprinkle with salt + pepper. Bake in the oven for 15 minutes.

While the squash and garlic are cooking chop all remaining vegetables into 1-inch pieces, place on a second baking sheet and drizzle with olive oil and season with salt + pepper. Add to oven and bake another 45 minutes with the squash.

Once all vegetables are tender remove from the oven and allow to cool for 10 minutes. Put all vegetables + roasted garlic cloves in a blender and blend until smooth (you may need to do this in batches depending on the size of your blender). Pour all of your pureed veggies into a large pot and add stock, pepper, red pepper flakes, worcestershire + salt. Bring to a boil and allow to simmer for 15 minutes.


Ramen Coconut Currie Soup

To me, nothing is better than soup, and this combination of a classic chicken noodle soup and coconut currie is to die for.


I REALLY love soup. Almost any type of soup. Lately, I have been craving a good bowl of chicken noodle, but I just haven’t gotten around to making it - that is until today!

We got home last night after being away for Christmas and as is usual after being away the fridge was empty and we found ourselves out for dinner. Not that I mind eating out - but somehow we always bring home leftovers and never eat them. Fast forward to today and me, still with very little food in the house trying to figure out what to make. In walks leftover roast chicken so of course, the natural thing to do is make soup!

I started off thinking this was going to be a classic version of chicken noodle but then after looking at a few coconut currie recipes I figured I should kick this soup up a notch.

You probably have most of these ingredients in your fridge or pantry already which makes it a quick soup to throw together even on a busy weeknight. And it’s seriously so good, Aaron did say it is the best soup ever, so I hope you like it as much as he did!


prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 6


1 tbsp olive oil

1 large carrot

2 celery stocks

1/2 white onion

2 baby bok choy

4 Thai spicy red peppers (optional)

6 cups chicken stock

2 cup shredded chicken

1/2 tbsp fish sauce

1/2 tsp cayanne

1 1/2 tbsp currie powder

3 tbsp soya sauce

1/3 cup smooth peanut butter

1 can light coconut milk

1 lime

1/2 cup cilantro

3 packages ramen noodles


In a large pot add olive oil, finely chopped carrots, celery and onion. Sauté 10 minutes or until vegetables are soft and onions are translucent. Add in your Thai red peppers and cook another 5 minutes allowing peppers to blister.

To your pot add chicken stock, shredded chicken, fish sauce, cayenne, currie powder and soya sauce. Bring to a boil then reduce heat and allow to simmer 20 minutes.

Add in bok choy, peanut butter, coconut milk, zest of the whole lime and juice of half the lime and cilantro. Simmer another 5 minutes stirring often until peanut butter and coconut milk are fully combined.

In a separate pot bring 6 cups of water to a boil. Once boiling add in ramen and cook according to directions.

To serve place ramen in your bowl then pour broth over noodles. Garnish with cilantro and lime wedges.