Soup month is heeere!!!

Soup has a special place in our hearts and bellies. It’s a comfort food that can warm us up on a cold day, fill us up on a busy night, soothe us when sick, and bring us back to our childhood.
It’s no surprise, then, that January has been designated National Soup Month.

But did you know that soup also has its own national day too? Yup, U.S. National Homemade Soup Day is celebrated on February 4.

That’s how special soups are 🙂

This is the time of year when we pull out our pots and pans and get warm and cozy with a steaming bowl of homemade soup. Whether you prefer creamy, spicy, or savory, this is the month to experiment with exotic flavors or get creative in the kitchen with a unique twist on a classic recipe. It is simply the perfect opportunity to bring family and friends together over a bowl of goodness.

So grab your favorite spoon and join us in celebrating the deliciousness of Soup month with these 3 soup-er easy (and healthy!) recipes you should try!

You’ll notice the recipes are similar in ingredients and instructions. Which is what makes them so easy, and convenient to make. You’ll have the same ingredients on hand and just switch it up a bit for variety during the week.

1. Creamy Kohlrabi Soup

INGREDIENTS:

• 1 M/L-sized kohlrabi (aka German turnip or turnip cabbage)
• 1 medium-sized yellow onion
• 2-3 cloves of garlic (depending on your preference)
• 1 medium-sized carrot
• 1 medium-sized parsley root
• 1/4 cup of celery root (aka celeriac)
• 1 bay leaf
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of dried parsley
• 1-2 pinches of salt (depending on your preference)
• 1/3 tablespoon of ground black pepper (depending on your preference)
• 2 cups of water (but this is an estimation based on the size of your kohlrabi)
• 1 tablespoon of ghee (vegans can use their preferred oil, but I recommend olive oil as it blends so nicely with the rest of the ingredients)
• 1 tablespoon of sour cream (vegans can use their preferred alternative)

Garnishes are optional but make all the difference. I always sprinkle these on my soups not just for the visual effect, but also for the flavor:

• smoked paprika
• ground turmeric
• roasted sesame seeds
• ground nutmeg

INSTRUCTIONS:

1. Peel and chop kohlrabi, onion, garlic, carrot, parsley root, and celery root. It doesn’t have to be perfect or too small. You’re going to blend it all anyway in the end.
2. Heat the pot and then add ghee (or oil) once warm (but not too hot).
3. Add chopped onions, wait till they get a glassy texture, and then add garlic. Stir a bit to make sure it doesn’t burn.
4. Add chopped carrots, parsley root, celeriac, bay leaf, and kohlrabi.
5. Pour just enough preheated water to cover the veggies so it all cooks underneath as you want your soup to be nice and creamy once blended, and not too watery.
6. Add salt&pepper and the rest of the spices.
7. Once the water boils in about 15-20 mins check if the veggies are cooked. Use the fork and see if you can easily poke a few pieces.
8. Set it to cool off for about 5-10 mins, take the bay leaf out(!), then blend. Use the hand blender or immersion blender. I prefer the latter as it gives the soup really creamy consistency. If the soup seems too thick just add some water.
9. Pour this delicious soup into a bowl or deep plate, add a spoon of sour cream (or vegan alternative), and top off with your favorite garnishes.

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2. Classic Butternut Squash Soup With a Twist

INGREDIENTS:

• 1 medium-sized butternut squash
• 1 medium-sized yellow onion
• 2-3 cloves of garlic (depending on your preference)
• 1 medium-sized carrot
• 1 small sweet potato
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of dried parsley
• 1-2 pinches of salt (depending on your preference)
• 1/3 tablespoon of ground black pepper (depending on your preference)
• 2 cups of water (but this is an estimation based on the size of your butternut squash)
• 1 tablespoon of ghee (vegans can use their preferred oil, again I prefer olive oil)
• 1 tablespoon of sour cream (vegans can use their preferred alternative)
• 1 teaspoon of soy sauce

Garnishes are optional but make all the difference. I always sprinkle these on my soups not just for the visual effect, but also for the flavor:

• smoked paprika
• ground turmeric
• roasted sesame seeds
• pumpkin seeds or pine nuts (or both!)

INSTRUCTIONS:

1. Peel and chop onion, garlic, carrot, and sweet potato. Peel, clean from seeds, and chop the squash. Again, it doesn’t have to be perfect or too small. You’re going to blend it all anyway in the end.
2. Heat the pot and then add ghee (or oil) once warm (but not too hot).
3. Add chopped onions, wait till they get a glassy texture, and then add garlic. Stir a bit to make sure it doesn’t burn.
4. Add chopped carrots, sweet potatoes, and then squash.
5. Pour just enough preheated water to cover the veggies so it all cooks underneath as you want your soup to be nice and creamy once blended, and not too watery.
6. Add salt&pepper and the rest of the spices.
7. Once the water boils in about 15 mins check if the veggies are cooked. Use the fork and see if you can easily poke a few pieces.
8. Set it to cool off for about 5-10 mins, then blend. Use the hand blender or immersion blender. I prefer the latter as it gives the soup really creamy consistency. If the soup seems too thick just add some water.
9. Pour this delicious soup into the bowl or deep plate, add a spoon of sour cream (or vegan alternative), and soy sauce, then top off with your favorite garnishes.

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3. Cruciferous Delight 

INGREDIENTS:

• 1 cup of broccoli
• 1 cup of cauliflower
• 1 cup of romanesco (aka Shannon, Romanesco broccoli, Roman cauliflower, or  broccoflower)
• 1 medium-sized yellow onion
• 2-3 cloves of garlic (depending on your preference)
• 1/2 teaspoon of dried oregano
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of dried parsley
• 1-2 pinches of salt (depending on your preference)
• 1/3 tablespoon of ground black pepper (depending on your preference)
• 2 cups of water (but this is an estimation, you guessed it, based on how much water you’ll need just about to cover the veggies while they’re cooking)
• 1 tablespoon of ghee (vegans can use their preferred oil, again I prefer olive oil)
• 1/2 cup of milk (vegans can use coconut milk or their preferred alternative)

Garnishes are optional but make all the difference. I always sprinkle these on my soups not just for the visual effect, but also for the flavor:

• roasted sesame seeds
• puffed amaranth (aka popped amaranth)

INSTRUCTIONS:

1. Peel and chop onion and garlic. Chop the cruciferous veggies into chunks. It doesn’t have to be perfect or too small. You’re going to blend it all anyway in the end.
2. Heat the pot and then add ghee (or oil) once warm (but not too hot).
3. Add chopped onions, wait till they get a glassy texture, and then add garlic. Stir a bit to make sure it doesn’t burn.
4. Add the cruciferous veggies and milk (or milk alternative).
5. Pour just enough preheated water to cover the veggies so it all cooks underneath as you want your soup to be nice and creamy once blended, and not too watery.
6. Add salt&pepper and the rest of the spices.
7. Once the water boils in about 15 mins check if the veggies are cooked. Use the fork and see if you can easily poke a few pieces.
8. Set it to cool off for about 5-10 mins, then blend. Use the hand blender or immersion blender. I prefer the latter as it gives the soup really creamy consistency. If the soup seems too thick just add some water.
9. Pour this delicious soup into a bowl or deep plate, then top it off with your favorite garnishes.

And that’s it! These are my favorite go-to easy soup recipes. I hope you will try them out and leave me a comment afterward. Share these recipes with friends and family! Maybe change a thing or two per your preference and add that in the comments as well.

Let’s celebrate this soup month by actually making and enjoying this wonderful and healthy food!