31 Creamy Pureed Diet Recipes for Soft Food Diet

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Roasted Cauliflower Soup

All Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head cauliflower, florets
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable or chicken stock
• 1/2 cup cream or milk
• Salt and pepper to taste
• Optional garnish: chopped chives or parsley

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss cauliflower with a drizzle of oil and a pinch of salt; roast on a parchment-lined tray 20–25 minutes until browned.
2. 2. In a pot, sauté onion and garlic in a splash of oil until translucent, about 3–4 minutes.
3. 3. Add roasted cauliflower and stock; bring to a simmer for 10 minutes.
4. 4. Use an immersion blender to purée until smooth; stir in cream and season to taste.
5. 5. Serve hot, garnished with chives or parsley if desired.

2. Carrot and Ginger

Vegan Carrot Ginger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

An easy weeknight dinner for cold winter evenings that’s nourishing, heart and full of delicious flavors.

Ingredients

• 8 medium carrots
• ⅔ cup red split lentils
• 1 onion
• 3 teaspoons finely grated ginger
• 1 teaspoon turmeric
• 6 cups water
• 2 tablespoon extra-virgin olive oil
• 4 tablespoons coconut milk
• A pinch of sea salt
• A pinch of fresh parsley for garnish
• 1 tablespoon sesame seeds
• fresh thyme leaves (or microgreens)

Instructions

1. Wash and peel the carrots and cut them into chunks.
2. Rinse the lentils and drain.
3. In a large pot, heat the olive oil, add the finely chopped onion and cook it until it starts to soften.
4. Add the carrot chunks and drained lentils to the pot. Stir for a couple of minutes and then add the water, salt, grated ginger, and turmeric.
5. Bring to the boil and let it simmer for 20 minutes before removing from the heat.
6. Blend the soup until smooth using a blender.
7. Sprinkle the soup with thyme, a tablespoon of coconut milk per serving, some sesame seeds, and serve while it’s still hot.

3. Pumpkin Butter

Crockpot Pumpkin Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT210M · Total: PT210M · Yield: [’12’, ’12 servings’]

Crockpot Pumpkin Butter is a smooth, creamy pumpkin spread that goes well on so many fall treats. It’s easy to make and is a great edible gift.

Ingredients

• 3 15 oz (400g) can pumpkin puree (not pumpkin pie filling)
• 1 3/4 cup (350g) brown sugar
• 1 cup (240ml) unsweetened apple juice
• 1 tsp lemon juice
• 2-3 tsp pumpkin pie spice
• 1 tsp vanilla extra

Instructions

1. Add all the ingredients into the crockpot.
2. Mix to combine. Cover and cook on high for 3 1/2 hours. Stop to mix at the 1 hour and 2 hours mark.
3. Open the cover for the last 30 minutes so it reduces in thickness.

4. Leek and Potato Soup

Leek and Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Super tasty soup everyone will love. Can be made vegetarian or vegan and is naturally gluten free.

Ingredients

• 1 Tbsp butter
• 2 Tbsp olive oil
• 12 oz leeks ((approximately 2 leeks, cleaned and chopped))
• 1 onion ((medium sized, chopped))
• 6 cups chicken broth
• 3 potatoes ((medium-sized, peeled and diced))
• ½ tsp salt
• ⅛ tsp freshly ground black pepper (more or less to taste)
• ½ cup milk ((or cream/half and half (optional))

Instructions

1. Put the butter and oil in a large soup pot, over medium heat, then add the leeks and onion. Saute for about 5 to 6 minutes, stirring often. You can cover the pot in between stirring.
2. Add the chicken broth to the leeks and onion and bring to a simmer.
3. Next, add the chopped potatoes and continue to simmer, stirring occastionally until potatoes are soft. Add some salt to taste.
4. Once the potatoes are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth.

5. Roasted Red Pepper Sauce

Roasted Red Pepper Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 large red bell peppers, roasted and peeled
• 1 clove garlic
• 1/4 cup olive oil
• 1/4 cup vegetable stock or water
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: 1 teaspoon chopped fresh basil

Instructions

1. 1. In a blender or food processor, combine roasted peppers, garlic, olive oil, stock, lemon juice, paprika, and basil; blend until smooth.
2. 2. Adjust texture with more stock if needed.
3. 3. Transfer to a small saucepan and simmer 5 minutes to blend flavors; season with salt and pepper.
4. 4. Use over pasta, grilled vegetables, or as a base for sauces.

6. Tomato Soup

Best Homemade Tomato Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘8’, ‘8 Servings’]

The best homemade tomato soup recipe – fresh tomatoes, onions and garlic are roasted then blended with fresh basil for a rich & flavorful, smooth & creamy tomato soup that’s completely irresistible. Follow my step-by-step photo instructions and watch the video to learn how to make tomato soup better than any restaurant or canned variety!

Ingredients

• 3 pounds tomatoes ((fresh, cut into 2” pieces))
• ½ onion ((diced, 1 cup))
• 5 cloves garlic ((peeled and chopped))
• 2 Tablespoons olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper ((freshly ground))
• ¼ cup fresh basil
• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• 1 Tablespoon granulated sugar
• 1 quart vegetable broth
• ¼ to ½ cup heavy cream ((optional))

Instructions

1. Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius).
2. Lightly grease a large baking sheet, set aside.

Roast the Tomatoes

1. Mix the tomatoes, onion, garlic, olive oil, salt and pepper together in a large bowl.
2. Spread tomato mixture evenly in a single layer onto the prepared baking sheet.
3. Roast the tomato/onion mixture for 15 minutes.
4. Remove from oven, stir, and roast for an additional 15 minutes. Increase the oven temperature to “broil” during the last 2-3 minutes so that some of the tomatoes get lightly charred.

Blend the Tomatoes

1. Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blending container.
2. Add fresh basil and blend the mixture on high speed until smooth (about 1 minute).

Make the Tomato Soup

1. Melt the butter in a large pot over medium-high heat.
2. Once the butter is melted, whisk in the flour and cook until the mixture is bubbly and lightly browned (about 30 to 60 seconds, this is called a roux).
3. Then, add the vegetable broth and sugar to the roux and whisk until smooth.
4. Add the blended tomato mixture to the pot and whisk until smooth. If desired (for a creamier soup) add ¼ to ½ cup heavy cream.
5. Cook over medium-low heat for 15 minutes, or until thick.
6. Taste and adjust salt and pepper as desired.
7. Serve warm with croutons, chopped fresh basil, etc.

7. Curry Coconut Cauliflower Soup

Curry Cauliflower Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 Servings’]

Cauliflower soup whirled together with garlic, ginger, curry, coconut milk and lime juice.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2-3 cloves garlic, peeled and minced
• 2-inch piece fresh ginger, peeled and minced
• 1 ¼ teaspoons coarse salt
• ¼ teaspoon ground black pepper
• Pinch turmeric, cayenne pepper and ground nutmeg
• 2-3 tablespoons curry paste (or 1 tablespoon curry powder)
• 1 large head cauliflower, cut into florets (about 5-6 cups)
• 3-4 cups unsalted vegetable stock
• ½ cup full fat canned coconut milk
• Zest and juice of 1 lime
• 2-2 ½ teaspoons granulated sugar or honey

Instructions

1. Heat olive oil to medium in a Dutch oven or stock pot. Add onion and sauté 4-5 minutes, until soft. Add garlic, ginger, salt, black pepper, turmeric, cayenne and nutmeg.
2. Stir in the curry paste and sauté 30-60 seconds, until fragrant. Add cauliflower florets and stock and bring to a simmer for 20-30 minutes, until cauliflower is tender.
3. Remove from the heat and use an immersion blender to puree until smooth. Add coconut milk, lime zest and juice and sugar or honey. Taste and adjust seasoning, if necessary.

8. Parsnip

Parsnip puree recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This parsnip puree recipe is the perfect side dish for a winter meal. It is creamy and smooth, with a slight sweetness that comes from the roasted parsnips. This dish is easy to make and can be made ahead of time, so you can enjoy your meal without having to worry about last-minute preparations.

Ingredients

• 1 pound parsnips (thinly sliced)
• ½ cup whole milk
• ½ cup heavy cream (double)
• 1 clove of garlic (minced)
• 2 tablespoons butter
• 2 sprig fresh thyme
• ¼ teaspoon ground nutmeg
• Salt and pepper (to taste)

Instructions

1. In a large pot, add your sliced parsnips, whole milk, heavy cream, garlic, butter, fresh thyme, ground nutmeg, season with salt and pepper
2. Bring to a boil, then reduce the heat, cover with a lid and simmer for approximately 10 – 15 minutes, the parsnips need to be really soft. Next, uncover the pan and let the parsnips cook until the liquid has reduced by half, this will take approximately 5 minutes. Place your parsnip mixture into a blender or food processor and blitz until you have a smooth consistency. Serve immediately and enjoy!

9. Mashed Potato and Kohlrabi

Kohlrabi Potato Purée Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘1’, ‘1 big bowl’]

A scrumptious side dish which you can easily turn into a Vegan version.

Ingredients

• 300 Grams Kohlrabi
• 350 Grams Potato
• 5-6 Juniper Berries
• 2 Tablespoon Butter
• 1 small Onion
• 150 Milliliter Vegetable Stock
• Pinch Salt
• Pinch Black Pepper Ground
• 1 Teaspoon Ginger and Garlic Paste
• 1/2 teaspoon Rosemary Dried

Instructions

1. Wash, peel and cut your Kohlrabi bulb. If your Kohlrabi leafs look healthy then you may use them for something else otherwise discard. Also wash peel and cut your potatoes small.
2. Place all the vegetable cubes into a pot, add the Juniper berries, cover with water and cook on medium heat for about 20 mins or until soft. Strain your veggies but keep the veggie stock, we will need it later. Discard the Juniper berries.
3. While the veggies are cooking you can slice your onion and fry it translucent with the 2 Tablespoons of Butter or Oil. Let it cool a bit.
4. If you are using a mixer, add all the ingredients (cooked Potato and Kohlrabi, 150 milliliter of the vegetable stock, fried onion with the butter/oil, salt, pepper, ginger garlic paste and rosemary) into a mixing jar and blend until smooth or place all the ingredients back to the pot and blend with a hand mixer.
5. Reheat again before serving the Mashed Potato Kohlrabi as a side.

10. Butternut Squash

Butternut Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’16’, ’16 Servings (1/2 cup each)’]

This is the Best Butternut Squash Soup Recipe ever! Celery, onion and carrots give this squash soup a beautiful depth of flavor. It’s silky-smooth and perfectly sweet with a touch of fall spices. This butternut soup is easy to make in one pot with either an immersion blender or standard blender.

Ingredients

• ¼ cup salted butter
• ½ cup onion (diced (half of a small onion))
• 1 cup celery (diced (2 stalks celery))
• 1 cup carrot (peeled and diced (1 large carrot))
• 1 pound butternut squash (peeled and chopped (about 2 cups))
• 4 cups water
• ¼ cup maple syrup
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ⅛ teaspoon black pepper
• 1 ½ teaspoons sea salt
• 2 cups heavy cream ((1 pint))
• ½ teaspoon vanilla extract
• ½ teaspoon apple cider vinegar

Instructions

1. Add onions, celery, carrots and butter to a large stockpot. Cover and cook over medium-high heat until the onions become translucent (about 8 minutes).
2. Add the butternut squash, cinnamon, nutmeg, sea salt black pepper, and stir until evenly distributed.
3. Add water, maple syrup, and brown sugar and stir until combined. Cover and bring mixture to a boil.
4. Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes, uncovered until the squash is soft.
5. After 15 minutes of simmering, transfer the contents of the pot to a high-powered blender, or use an immersion blender, and blend for 60 seconds or until completely smooth.
6. Pour the smooth mixture back into the large stockpot.
7. Add cream, vanilla and vinegar. Whisk or stir until smooth.
8. Taste and adjust salt/pepper as desired.
9. Serve warm.

11. Tomato Tarragon Soup

Tomato Tarragon Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Tomato Tarragon Soup takes about 20 minutes to make and is richly flavored with a base of San Marzano tomatoes complemented by fresh tarragon.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 28 ounces canned San Marzano tomatoes
• 15 ounces canned diced tomatoes
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup sour cream
• 1 tablespoon chopped fresh tarragon (or 1 1/2 teaspoons dried)

Instructions

1. Add the olive oil to a large saucepan over medium high heat.
2. Saute the onion in the olive oil until soft.
3. To the sautéed onions, add the San Marzano and the diced tomatoes together with all their juices.
4. Add salt and pepper.
5. Cook at a high simmer for about ten minutes.
6. Puree the soup by transferring to a blender in small batches or use an immersion blender directly in the pan. (If using a regular blender, return the pureed soup to the pan.)
7. Reduce the heat to low and whisk in the sour cream and tarragon.
8. Garnish each with a dollop of sour cream and a little tarragon if desired.

12. Jalapeno Hummus

All Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1–2 small jalapeños, stemmed, seeded, and chopped
• 1 clove garlic
• 2–3 tablespoons water or reserved chickpea aquafaba
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon ground cumin
• Salt to taste
• Optional: pinch of paprika for garnish

Instructions

1. 1. In a food processor, blend chickpeas, tahini, lemon juice, jalapeños, garlic, water or aquafaba, olive oil, cumin, and salt until smooth.
2. 2. Adjust thickness with more water as needed to reach desired consistency.
3. 3. Taste and adjust seasoning; refrigerate for at least 30 minutes before serving.

13. Broccoli

Cream of Broccoli Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’]

A super easy soup that’s perfect as a starter or even a main course.

Ingredients

• 1 large onion ((chopped))
• 2 stalks celery ((chopped))
• 2 Tbsp extra virgin olive oil
• 1 Tbsp butter
• 1 large head broccoli ((preferably organic, a bag of frozen broccoli works too))
• 5 cups water ((or chicken broth))
• 2 tsp Low Sodium Better than Bouillon Chicken Flavor ((omit, if using broth))
• 2 medium potatoes ((peeled and diced))
• ½ tsp salt ((to taste))
• ⅛ tsp pepper ((to taste))
• ¼ cup cream ((half and half or milk, as desired))

Instructions

1. Sauté the onion and celery in the olive oil and butter for a few minutes, then add the water, broccoli and potatoes. Next, add the bouillion, if using, and some salt.
2. Simmer for about 20 minutes until the potatoes are soft, then blend with an immersion blender.
3. Taste for salt, and add some freshly grated black pepper, then pour in some cream, half and half or milk, as desired.
4. Heat thoroughly, without boiling, then serve with a little more black pepper.

14. Hummus

High Protein Hummus Recipe {Better than Store Bought} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 6

Creamy yet light, extremely satisfying, and delicious describes this Middle Eastern dish. Packed with tons of plant-based protein, this makes a terrific meal, appetizer, or snack!

Ingredients

• 1 1/4 cups (1/2 lb) chickpeas, dried (or 2 15 oz canned chickpeas)
• 1/4 teaspoon baking soda
• 1 clove garlic
• 2 teaspoons kosher salt
• 1/3 cup tahini
• 2 1/2 tablespoons freshly squeezed lemon juice (1/2 of lemon)
• 1/4 cup aquafaba (liquid from the chickpeas)
• 1/2 teaspoon cumin
• 1/4 cup crushed ice, reserved in the freezer until ready to use
• 1 tablespoon olive oil (optional)
• pinch of sumac or paprika

Instructions

1. Drain and rinse the chickpeas. Make sure to save up to a 1/4 cup of the liquid (known as aquafaba) and a handful of chickpeas for garnishing.
2. Mince the garlic in the food processor by adding the garlic down the feeder tube while the blade is running. Add in the drained chickpeas, tahini, 2 tablespoons aquafaba, cumin, salt and lemon juice.
3. While the food processor is still running add the reserved crushed ice down the feeder tube and continue to puree, scraping down the sides as you go. Run the processor for a few minutes to melt the ice and whip the chickpeas into a creamy fluffy texture. Taste to adjust seasoning.

15. Vegan pumpkin Vodka Sauce

Vegan Pumpkin Vodka Sauce, Instant Pot with Cashews and Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Yield: [’13’]

For a creamy, dairy-free, vodka sauce with the flavor of fall, try my pumpkin pasta sauce, made easy in the Instant Pot. This highly flavored vegan vodka sauce is made with cashews, cauliflower, fire-roasted tomatoes, pumpkin puree, and of course, a little bit of vodka to make it authentic! Serve on top of pasta, roasted veggies, or potatoes for a delicious seasonal vegan main course everyone can enjoy!

Ingredients

• 2 Tablespoons olive oil
• 1½ cup white or yellow onion (chopped)
• 4 cloves garlic (roughly chopped)
• 10 ounces cauliflower (about 4 cups bite-sized pieces)
• 15 ounces pumpkin puree (1 15 ounce can)
• 14.5 ounces fire roasted tomatoes
• ¾ cups raw cashews
• 1¼ cup water
• ½ cup vodka
• ¼ cup nutritional yeast
• 2 Tablespoons tomato paste
• 1½ Tablespoon balsamic vinegar
• 1 teaspoon sumac
• 1 teaspoon salt
• 1½ teaspoon Italian seasoning
• ¼ teaspoon cayenne pepper
• fresh basil to garnish your dish

Instructions

1. Rough-cut the onion and garlic cloves into med/small pieces
2. Pour the olive oil into the Instant Pot and set to the saute mode. Add the onions and garlic. When they begin to sizzle, stir for three minutes until they begin to soften.
3. First, add the water and vodka and stir the bottom of the pot to deglaze any possible burn spots. Next, add the other ingredients except for the fresh basil to the liquid and onion/garlic mixture. Add the cauliflower, cashews, nutritional yeast, pumpkin puree, fire-roasted tomatoes, v, balsamic vinegar, tomato paste, ground sumac, salt, Italian seasonings, and cayenne pepper. Give it a stir.
4. Using manual, set the Instant Pot to 5 minutes on high pressure. The Instant Pot will begin to come to pressure and will take up to 10 minutes.
5. After the Instant Pot has come to pressure and counted down the five minutes, carefully do a quick pressure release.
6. Carefully (it will be hot) ladle the hot cooked ingredients including all of the liquid into a blender. This will reach the maximum capacity of a large blender. If your blender is not large enough to handle all of the cooked ingredients, blend in batches.
7. Start the blender on low and work up to high speed. The mixture will be hot so work up slowly with the lid firmly in place to avoid sudden splatters. Blend for about three minutes on high until the vodka sauce is smooth and creamy.

16. Roasted Butternut Squash Soup with Coconut Lime Cream Drizzle

Poblano Pepper Roasted Butternut Squash soup with Coconut Lime Cream Drizzle Drizzle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT90M · Total: PT145M · Yield: [‘8’]

This highly flavorful roasted butternut squash soup is flavored with poblano and jalapeno peppers, and a hint of cinnamon and nutmeg. Drizzle with coconut lime cream sauce for a delicious flavorful soup you won’t soon forget.

Ingredients

• 2 Butternut Squash
• 2 poblano peppers
• 2 Tablespoons olive oil
• 1½ cups onion (white or yellow, chopped)
• 12 ounces Amber Beer
• 2 cups vegetable broth
• 1/3 cup brown sugar (see notes)
• 4 cloves garlic (chopped)
• 1 jalapeño (minced, see notes)
• ⅛ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• ¾ cup coconut milk (canned, you will only use the cream part on the top an discard the clear liquid coconut water. )
• cilantro to top
• ¾ cup coconut milk (canned, you will only use the cream part on the top and discard the clear liquid coconut water. )
• 2 Tablespoons lime juice
• 1 teaspoon garlic powder
• ½ teaspoon salt
• olive oil and salt for roasting butternut squash

Instructions

1. Preheat oven to 400°
2. Cut both butternut squash in half and deseed. Brush with olive oil and salt. Roast cut side up for 45 -50 minutes until tender. Allow to cool enough to handle.
3. Cut the poblano peppers in half, deseed, and remove the stems. Roast in the same oven while the butternut squash is cooking for about 25-30 minutes or until the skin is blackened. Put into a large baggie and allow to steam in the bag for 10 minutes. This will loosen blackened skins which you will peel off and discard.
4. Scoop the cooked butternut squash out of the skins and chop the skinned poblano peppers into smallish pieces and set aside. Chop the onion, garlic, and jalapeño. I use “tamed” jarred jalapeños and use about 10 rings. I do not like it too hot. If you do then use a regular jalapeño pepper. Remove the stem and seeds, then chop. Set all aside separately.
5. In a heavy bottomed large pot, heat the oil. Add in the onion and cook for about 3 minutes until beginning to soften. Add the peppers and chopped garlic and continue cooking for another two minutes until soft and beginning to brown on the edges.
6. Pour in the beer and stir the bottom to deglaze the pan. Add the vegetable broth, squash, maple syrup, cinnamon and nutmeg. DO NOT add the coconut milk just yet.
7. Cover and simmer for 30 minutes.
8. Add the cream from the top of one of the cans of coconut milk. Puree together with an immersion blender or blend in a blender in batches. Salt and pepper to taste.

Coconut Lime Cream

1. While the soup is cooking, you can make the coconut lime cream. Do not stir or shake the can of coconut milk. Remove the top cream part to a small chilled bowl. Whisk together with the lime juice, garlic powder, and salt.
2. Drizzle on the soup before eating and top with chopped cilantro. You should have enough coconut lime cream for the entire batch of soup if you plan portions accordingly. If you refrigerate any remaining cream to serve with leftover soup, warm slightly before using as it will have solidified in the fridge.

17. Butter Chicken

Butter Chicken (Murgh Makhani) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT70M · Yield: [‘4’, ‘4 – 6 servings’]

This Butter Chicken is the dreamiest creamiest Indian curry that you can make in the comfort of your own home, even down to the iconic bold orange-red color. It rivals your favorite restaurant’s Chicken Makhani and is best when indulged with basmati rice or homemade garlic naan.

Ingredients

• 2 lbs chicken thighs (cubed)
• ½ cup dahi (*see notes)
• 1/2 lemon (juiced)
• 2 tablespoon ginger garlic paste
• 1 green chili (finely chopped (optional))
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon salt
• 4 tablespoon butter (divided)
• 1 small yellow onion (chopped)
• 1 star anise
• 1 black cardamom pod
• 4-5 green cardamom pods
• 1 cinnamon stick
• 1/2 tsp cumin seeds
• 1 tablespoon ginger garlic paste
• ½ teaspoon garam masala
• 1 teaspoon ground coriander
• ⅛ teaspoon ground cloves
• 1 tablespoon Kashmiri chili powder
• 1 tablespoon tomato paste
• 14 oz canned tomatoes
• 1 teaspoon sugar
• salt (to taste)
• 5-8 cashews (optional)
• ¼ cup heavy cream
• 1 teaspoon kasuri methi
• cilantro, red onion, heavy cream (to garnish)

Instructions

1. Trim the fat from the chicken thighs. Cube the chicken into 1-inch pieces.
2. In a large bowl, mix together the items for the marinade – the dahi, lemon juice, ginger garlic paste, finely chopped green chilis, garam masala, turmeric, ground cumin, kashmiri chili powder, and salt. Once the marinade is ready, add the chicken into the bowl and toss so that it’s fully coated.
3. Cover the chicken with plastic wrap and marinate for a minimum of 30 minutes, up to 24 hours.
4. Crush the green cardamom pods in a mortar and pestle or under the flat of a knife. Remove the black seeds inside the pod and discard the green part.
5. Melt two tablespoons of butter in a pot on medium heat. Add the star anise, black cardamom, seeds from the green cardamom pods, cinnamon stick, and cumin seeds and allow the flavor to infuse with the butter for a minute.
6. Add the chopped onions and ginger garlic paste into the butter. Sauté until the onions start to brown.
7. Add the ground spices – the garam masala, coriander, cloves, and kashmiri chili powder. Give everything a good stir and let it cook for 1 minute so the spices can bloom in the butter. Don’t let them sit for longer, otherwise the spices will burn.
8. Stir in the tomato paste, canned crushed tomatoes, cashews (optional), sugar, and salt to taste.
9. Switch the stove to low to medium heat, and allow the sauce to simmer. It’ll start to thicken and darken significantly. This can take 5-10 minutes. The fat will start to release on the sides and form little pools. Switch the heat off.
10. While the sauce is simmering in the step above, heat the cast iron skillet on high heat. Add a tablespoon of ghee or neutral oil in the pan and add in the marinated chicken. Cook on each side for 3-4 minutes until it reaches an internal temperature of 165 ºF and the chicken has browned. Set aside once done.
11. Remove and discard the black cardamom pod, star anise, and cinnamon stick. Transfer the contents of the pot into a blender along with the rest of the butter. Blend the sauce until it’s completely smooth. If it’s too thick, add a tablespoon of water at a time. Add up to a 1/2 cup of hot water based off of preference if you’d like a looser curry.
12. Transfer the sauce back into the pan and bring it back to a soft simmer. Add the chicken with all of the juices and spices into the pan. Stir to coat and simmer for an additional 5 minutes, until the fat begins to separate again.
13. Slowly pour in the heavy cream while stirring. Continue to simmer for 2-3 minutes until the sauce is thick and creamy. This is a great point to taste and adjust for spices.
14. Remove from heat and finish off the sauce with a pinch of kasuri methi. Crush the dried leaves between your hands to extract the flavor before adding it directly into the curry.
15. Garnish the butter chicken with heavy cream, cilantro, and finely diced red onions. Serve hot with rice or garlic naan.

18. Spiced pumpkin with carrot

Spiced Pumpkin Puree with Carrot Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

A vibrant and spiced vegetarian pumpkin puree with carrot recipe, a great addition to your autumn food repertoire.

Ingredients

• 14 Ounces Pumpkin
• 7 Ounces Carrot
• 2 Tablespoon Butter
• 1 Small Onion
• 1/2 Cup Milk
• Pinch Salt
• Pinch Black Pepper Ground
• 1 Teaspoon Ginger + Garlic
• 1/2 Teaspoon Turmeric Ground
• 1 Teaspoon Cayenne Pepper Ground
• Cilantro Fresh (aka Coriander, to garnish)

Instructions

1. Peel your Pumpkin and Carrot and cut into smaller dice. Place into a pot and cover with water. Cook for 15 minutes or until soft on a medium stove heat.
2. Peel and chop your Onion. Fry the onion with the butter translucent in a smaller pot. When soft take from the heat.
3. Add the cooked pumpkin, carrot to the soft fried onion and also add in milk, salt, pepper, ginger garlic paste, cayenne pepper, turmeric powder to the pot with the fried onion.
4. With a hand stick blender puree the mixture to a smooth puree and then transfer back to the stove and warm up until you can see the first bubbles forming.
5. Take from heat, garnish with chopped coriander before serving hot as a side dish.

19. Beer Cheese Soup

Beer Cheese Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

This Beer Cheese Soup Recipe makes the perfect bowl of comfort food. Velvety white cheddar combines with smoky bacon and jalapeño to create a super cozy meal you can enjoy in under 30 minutes.

Ingredients

• 4 slices thick cut bacon
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 1 small jalapeño (seeds and membranes removed, diced)
• 2 Tablespoons butter
• 2 Tablespoons all purpose flour
• 12 ounces wheat or lager beer
• 2 cups chicken stock
• 16 ounces white cheddar cheese (freshly grated)
• 3 Tablespoons cornstarch
• 1 cup heavy cream
• sliced green onions (for garnish)

Instructions

1. Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook until it is crisp and browned. Flip as needed. Remove the bacon to a paper towel to drain any additional grease. When the bacon is cool, chop it and set aside.
2. Remove most of the grease from the pan, leaving about 1-2 tablespoons. Add the onion and cook, stirring occasionally, until it is tender and golden brown– about 5 minutes.
3. Next add the garlic and jalapeño. Stir and cook for an additional minute. Add the butter and allow it to melt. Once melted, add the flour and stir until the flour coats the onion mixture evenly, cooking for about 1 minute.
4. Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low. Allow the soup to simmer while you prepare the cheese.
5. In a large bowl, toss together the cheese and cornstarch.
6. Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time. Stir constantly until the cheese has melted. Allow the soup to simmer and thicken for a few minutes, then turn off the heat. Serve garnished with the chopped bacon and green onions.

20. Carrots

Mashed Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Creamy and delicious Mashed Carrots make for a great side dish on the table. You can serve them instead of mashed potatoes or mashed cauliflower.

Ingredients

• 1 1/2 lbs carrots
• 1/3 cup vegan butter
• 1/2 cup macadamia nut milk
• 1 pinch salt

Instructions

1. Scrub the carrots clean using a vegetable brush, peel the carrots if desired, however it’s not necessary if scrubbed well.
2. Chop the carrots into chunks and then place them into a large pot with water. Bring the water to a boil and cook the carrots for 15 minutes or until they are fork-tender.
3. Once the carrots are cooked strain the water out of the pot. Pour the cooked carrots into your blender and then add in the butter, milk, and salt. Blend using the tamper tool.
4. Serve carrots as desired.

21. Peach Butter

Peach Butter with Pineapple and Amaretto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT270M · Cook: PT70M · Total: PT280M · Yield: [‘8’]

The fresh juiciness of ripe peaches combined with the bright flavor of pineapple and subtle almondy amaretto undertones make this a perfectly peachy fruit butter. Add to overnight oats, top ice cream, or spread on biscuits. It’s so delicious.

Ingredients

• 4 peaches (skins removed and cut into pieces)
• ¾ cup sugar
• 1 Tablespoon lemon juice
• 3 Tablespoons Amaretto
• ¼ teaspoon ground nutmeg
• 2 Tablespoon Cornstarch
• 8 ounces crushed pineapple (in juice)

Instructions

1. Peel the peaches and cut them into small pieces. Add them to a bowl.
2. Add the lemon juice, amaretto, nutmeg, and sugar to the skinned and cut peaches. Stir together, cover, and refrigerate for about 4 hours until most of the sugar has melted and the peaches have just begun to soften.
3. Add the peach mixture to a blender along with the whole can of pineapple (undrained) and the cornstarch. Blend until well pureed.
4. Pour the puree into a saucepan and cook on med/high heat until it comes to a boil, stirring constantly. After it comes to a boil turn the heat down to the lowest setting and continue cooking for 1 hour. Stir occasionally so that the mixture doesn’t clump or stick to the bottom.
5. Remove from heat and put into glass jars. This should keep for at least a week in your refrigerator.

22. British Root Veggie Mash

Root Veggie Mash with Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

An easy rustic side dish for the holidays or anytime that uses up lots of your garden vegetables! A healthy whole foods vegetarian dish that can easily be made vegan / plant based if you swap the butter out for a vegan butter alternative!

Ingredients

• 1 medium butternut squash
• 1 large parsnip
• 1 rutabaga (or sub 2 turnips)
• 2 medium yellow onions
• 3 carrots
• 1 stick butter ((1/2 cup))
• 1 tsp dried thyme (more or less to taste)
• 1/2 tsp salt (to taste, more if you used unsalted butter)
• 1/4 tsp black pepper (to taste)

Instructions

1. Peel the butternut squash, parsnip, rutabaga (or turnips), and carrots.
2. Slice carrots and parsnips and onions into 1/4″ pieces.
3. Chop onion slices again in opposite direction into 1/2″ pieces.
4. Chop butternut squash and rutabaga (or turnips) into 1/2″- 1″ pieces.
5. Add all vegetables to large pot and cover well with water. Bring to boil and boil for +/- 15 minutes until all vegetables are soft enough to mash.
6. Drain vegetables (reserving the liquid for use in other soups/stews later). Add back to pot.
7. Add butter, thyme, salt and pepper to taste and mash to your preferred consistency and serve!

23. Potato Parsnip and Leek Soup

Potato Parsnip and Leek Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 people’]

Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!

Ingredients

• 4 cups Yukon Gold Potatoes (about 1.5 pounds), cut into cubes
• 2 Large Leeks, (white and pale green part only), halved lengthwise, rinsed and sliced into 1/4 inch slices
• 2 Large Parsnips (about 1 pound), peeled and cut into cubes
• 1 Garlic Bulb, roughly chopped
• 2 Slices Bacon (optional)
• 1 tbsp Vegan Butter or Cooking Oil
• 5 cups Chicken Broth
• 1 cup Water
• 1-2 tsp Sea Salt
• 1/2 tsp Pepper
• 2 tsp Italian Seasoning
• 3 Sprigs Thyme
• 1 Bay Leaf
• Parmesan cheese
• Chopped parsley or green onion
• Bacon pieces

Instructions

1. Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
2. In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
3. Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
4. Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
5. Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
6. Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
7. Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!

24. Curried Squash

Curried Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1/2 teaspoon ground cumin
• 2 pounds butternut squash, peeled and cut into 1-inch cubes
• 2 cups vegetable broth
• 1 cup light coconut milk
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• fresh cilantro leaves for garnish (optional)

Instructions

1. 1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. 2. Stir in the garlic and ginger; cook 1 minute until fragrant.
3. 3. Add the curry powder and cumin; cook 1 minute to bloom the spices.
4. 4. Add the squash, broth, and coconut milk; bring to a simmer.
5. 5. Reduce heat, cover, and simmer until the squash is very tender, about 15–20 minutes.
6. 6. Use an immersion blender to partially puree the soup for a creamy texture, leaving some chunks.
7. 7. Stir in salt and pepper; adjust seasoning to taste.
8. 8. Serve hot, garnished with cilantro.

25. Chia Avocado Chocolate Mousse

Chia Avocado Chocolate Mousse is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: 6

Healthy chocolate mousse that’s packed FULL of nutritious ingredients and deliciousness? Yes, please! A light dessert with avocado, chia seeds, coconut milk, and dark chocolate that tastes super decadent.

Ingredients

• 1 13.5 oz can organic coconut milk, with cream
• 1 avocado
• 2/3 cup dark chocolate chips, (Lily’s for paleo)
• 2 tbsp chia seeds
• 2 tbsp pure maple syrup
• 1/4 tsp pure vanilla extract

Instructions

1. Combine all ingredients in a high powered blender.
2. Blend on HIGH until smooth, about 1 minute.
3. Pour into a shallow container and refrigerate overnight. To eat immediately, pour single servings into cups and freeze for 30 minutes.
4. Serve with whipped cream, if desired.

26. Chicken Liver Pate

Mushroom & Rosemary Chicken Liver Pate is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 3

Chicken liver patè is the perfect introductory recipe if you’re new to organ meats. The butter topping and infusion of rosemary & mushrooms make it utterly delicious!

Ingredients

• 1 lb. chicken livers, rinsed
• 2 Tbsp. butter
• 1 cup green onions, chopped
• 1 pint mushrooms, chopped
• 2 cloves garlic, minced
• 2/3 cup chicken broth
• 1/2 tsp. dry mustard
• 2 Tbsp. lemon juice
• 1 handful fresh rosemary, chopped
• 1/4 cup butter, softened (plus extra for melting on top)
• Salt & pepper to taste

Instructions

1. Melt 2 Tbsp. butter in a large skillet on medium heat. Rinse chicken livers, pat dry, and add to skillet with mushrooms and onions.
2. Cook for 5-7 minutes until livers are browned (they should still be slightly pink in the center.)
3. Add garlic, broth, mustard, lemon juice, and rosemary and bring to a gentle boil. Allow to cook, uncovered until most liquid is evaporated (about 10 minutes).
4. Let the mixture cool. Add to a food processor or blender along with 1/4 cup softened butter, plus salt & pepper to taste.
5. Process or blend until smooth.
6. Pour patè into small jars or ramekins, then pour some additional melted butter on top to preserve.
7. Chill thoroughly and consume within 5 days. Or, you can freeze individual jars or ramekins and use within 6 months.

27. Tomato Basil soup

Roasted Tomato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT65M · Yield: [‘6’]

This Roasted Tomato Basil Soup is made with perfectly roasted Roma tomatoes, garlic cloves, fresh basil, caramelized onions, and vegetable broth. Just five simple ingredients give you a mouthwatering soup seeping with irresistible flavor! Its completely Vegan and Gluten-Free!

Ingredients

• 8 Roma or Plum Tomatoes
• 1 Garlic Bulb, top cut off
• 2/3 cup Fresh Basil
• 2 cups Vegetable Broth
• 2 tbsp Cooking Oil
• Salt and Pepper, to taste
• 2 tbsp Vegan Butter
• 1/2 tbsp Olive oil
• 1/2 tsp Sea Salt
• 1 Yellow onion, thinly sliced

Instructions

1. Preheat the oven to 400°F.
2. Slice the tomatoes in half. Cut the top off of the garlic. Place the whole garlic bulb and tomatoes on a parchment-lined baking sheet. Drizzle cooking oil and salt onto the tomatoes and garlic. Bake for 45 Minutes.
3. While the tomatoes and garlic are roasting, prepare the caramelized onions. Slice the onion lengthwise into long pieces. In a large pot or dutch oven over medium-low heat, add butter and a tablespoon of cooking oil, then add sliced onions. Continue to cook the onions, stirring occasionally, and checking every 5 minutes or so. If the pan begins to dry, add 1 tbsp water and lower the heat. Continue to cook the onions until they are golden brown in color and are completely caramelized, about 20 minutes. (You can also roast the onions with the tomatoes if you do not want to make the onions on the stove. Slice the onion into large chunks and add it to the baking dish with the tomatoes and garlic.)
4. Once the tomatoes are done roasting and the onions are caramelized, add the tomatoes, onion, and basil to a high-powered blender. Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves, and add to the blender. Blend the ingredients until you reach your desired consistency. (Make sure to use a blender that can tolerate hot foods)(Squeeze the garlic out of the bulb or use a spoon to scoop out the roasted garlic cloves)
5. In a large pot over medium-low heat, pour in the tomato mixture, add vegetable broth, and mix well. Reduce the heat to a simmer, cover, and let simmer for about 15 minutes.
6. Pour a generous amount into a bowl. Garnish with your favorite shredded cheese, pair with a sandwich, and enjoy!

28. Roasted Pumpkin Apple Soup

Roasted Pumpkin Apple Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT80M · Total: PT100M · Yield: [‘8’, ‘8 servings’]

Roasted Pumpkin Apple Soup is velvety smooth with rich roasted flavor and the perfect balance of sweet and savory. It’s a cozy, creamy fall soup with a hint of spice that’s naturally vegan and perfect for meal prep or holiday entertaining.

Ingredients

• 3 lb. sugar pumpkin (or your favorite variety of pumpkin; kabocha squash and red kuri squash are great options)
• 2 Granny Smith apples (sub with your favorite variety of baking apples)
• 2 tablespoons extra virgin olive oil (divided)
• 1 yellow onion (chopped)
• 1 large carrot (chopped)
• 4 cloves garlic (minced)
• 1 tablespoon chopped fresh sage (or 1 1/2 teaspoons dried; sub with thyme)
• 2 teaspoons freshly grated ginger (sub with 1/2 teaspoon ground ginger)
• 1/2 teaspoon smoked paprika
• 4 cups vegetable stock
• salt and freshly ground black pepper (to taste)
• 1-2 teaspoon apple cider vinegar
• Garnish with coconut milk, roasted pepitas and crispy sage if desired

Instructions

1. Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper or foil.
2. Cut the pumpkin in half and scoop out the seeds with a spoon. See my post How to Cut a Pumpkin for full instructions.
3. Cut the apples in half lengthwise and scoop out the core with a melon baller and remove any excess core from the top or bottom.
4. Brush 1 tablespoon of olive oil over the cut sides of the pumpkin and apples and place cut side down on the rimmed baking sheet. Bake at 400 degrees for 30-40 minutes or until the pumpkin is tender, depending on the size of your pumpkin. Check for doneness after 30 minutes and remove the apples if they become tender before the pumpkin.
5. Scoop the flesh from the pumpkin and remove the peel from the apples. You’ll have roughly 4 1/2 cups of pumpkin purée and 1 cup of apple. This will vary depending on the size of your pumpkin and apples.
6. Heat the remaining tablespoon of olive oil in a soup pot or dutch oven. Add the onion and carrot and cook for 5-7 minutes or until tender. Add the garlic, sage, ginger and smoked paprika and cook 30 seconds longer.
7. Place 2 cups of the vegetable stock in the blender followed by the onion mixture and half of the puréed apples and pumpkin. Process until smooth, pour into the soup pot, and repeat with the remaining stock and purée.
8. Add 1-2 more cups of the stock depending on the desired thickness, and bring to a boil over medium heat. Reduce the heat and simmer for 10-15 minutes or until heated through. Season with salt and freshly ground black pepper to taste. Stir in 1 teaspoon of apple cider vinegar, then taste and add an additional teaspoon for a bit more acidity. Garnish with coconut milk and pepitas if desired. Enjoy!

29. Fava Bean

Fave e Cicorie alla Pugliese – Fave Bean Puree is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’]

Delicious Purè di fave e Cicorie – Fava Bean Puree with Chicory – is a traditional antipasti dish from Puglia, Italy. Made with dried fava beans, this healthy soul-satisfying vegan dish captures the best of the Mediterranean diet in both simplicity and flavour.

Ingredients

• 400 grams dried fava beans (Preferably from Puglia Italy )
• 1 bunch fresh chicory leaves (Or other leafy greens like dandelion, endive or escarole )
• 50 ml olive oil (extra virgin)
• salt and pepper (to taste )

Instructions

1. Wash dried fava beans well 
2. Soak overnight or a minimum of six hours
3. Drain beans and place in a pot with enough water to cover the beans with at least two inches of water   
4. Add salt and simmer, stirring from time to time, for 45 minutes to one hour until very soft  
5. While the beans are cooking, trim the stems of the chicory by one inch. Clean well and cut in half lengthwise if the leaves are really long. Boil in salted water until tender (around 10 minutes) and drain ( reserving a small amount 50 ml of the cooking liquid). 
6. Once the fava beans have finished cooking and are very soft, mash them until smooth. If the puree appears dry, add a bit of reserved water until very creamy.  
7. Season with salt and pepper to taste and drizzle with olive oil. 
8. Serve in a shallow serving dish with the boiled chicory on the side and crostini or crusty bread. 

30. Roasted Acorn Squash Apple Peanut Soup

Roasted Acorn Squash Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’]

A delectable soup for a winter dinner or holiday first course.

Ingredients

• 1 medium acorn squash (1 1/2 lb.)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 1 large carrot (peeled and diced)
• 2 medium celery stalks (diced)
• 1 medium green apple (peeled and diced)
• 2 cloves garlic (minced)
• 1/2 teaspoon minced ginger (jarred or fresh)
• 1 med serrano pepper (seeds and membranes removed, diced)
• 3/4 teaspoon allspice
• 1/4 teaspoon cumin
• 1/8 teaspoon ground clove
• 3.5 cups chicken stock (or vegetable stock for vegan)
• 1/2 teaspoon salt (or more to taste)
• 1/8 teaspoon ground pepper
• 2 tablespoons natural peanut butter (unsweetened)
• 2 tablespoons roasted, salted pepitas (to garnish)
• optional plain Greek yogurt (to garnish)

Instructions

1. Preheat the oven to 350℉
2. Cut the acorn squash in half lengthwise and remove the seeds and fibers. Place it cut side up in a baking dish. Roast the squash for 40 minutes or until it’s soft. Remove it from the oven and set it aside to cool.
3. While the squash roasts, combine the olive oil, onion, carrot, celery, apple, ginger, garlic, and serrano pepper in a Dutch oven or soup pot, and saute over medium-high heat for about 10 minutes or until golden.
4. Add the allspice, cumin, and cloves. Stir for about 30 seconds.
5. Add the chicken or vegetable stock, and the cooked squash (flesh only) to the pot.
6. Bring the mixture to a boil, and then cover, reduce the heat to medium-low, and simmer for 15 minutes.
7. Remove the soup from the heat, and using an immersion blender, blend for 45 seconds, or until smooth.
8. Stir in the peanut butter. Taste and adjust seasonings.
9. Garnish with pepitas and a swirl of plain Greek yogurt if desired.

31. Vegetable Soup

Middle Eastern Inspired Pureed Vegetable Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 4

This pureed vegetable soup recipe is loaded with healthy vegetables. Coconut milk and harissa paste give it a creamy, Middle Eastern twist.

Ingredients

• 3 to 4 tablespoon coconut oil
• 1/2 red onion, chopped
• 3 cloves garlic, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 4 cups of chopped broccoli and cauliflower combined
• 3 to 4 cups vegetable broth (just enough to cover for simmering)
• Salt and pepper to taste
• 1 can lite coconut milk
• Juice of half a lemon
• 2 to 4 tablespoons harissa paste (season to taste)
• Cilantro for garnish

Instructions

1. Heat coconut oil in large soup pot over medium high heat.
2. Add all chopped vegetables, cooking 5 minutes or so until slightly soft.
3. Add vegetable stock or reduced sodium chicken broth,.
4. Season with salt, and pepper to taste.
5. Simmer (covered) until vegetables are very soft. This took me about 20 minutes or so.
6. Turn off the heat and with an immersion blender puree until smooth. Add the coconut milk as needed to make it easier to puree.
7. Add remaining coconut milk, lemon juice, and harissa paste.
8. Ladle into a bowl and garnish with cilantro before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.