Posted in Dairy Free, Gluten Free, Must Make, Soup

Vegetarian Chili

This is an amazing way to eat your veggies. I love this topped with fresh avocado and cilantro. 

Vegetarian Chili

By: Bekie A


1 1/2 cups of diced celery 

1 1/2 cups of diced onion 

1 1/2 cups of diced bell (red, green, and yellow) peppers

1 poblano diced 

2 cups of butternut squash cubed

1 can of Rotel 

1 can of organic pinto beans

1 can of organic kidney beans

2 Tbsp cilantro

1 Tbsp tomato paste

Smoke infused olive oil (or add smoke sea salt to regular olive oil)

1 Tbsp garlic salt

1 Tbsp cumin

1 Tbsp chili powder

Pinch of red pepper

1/2 Tbsp smoke paprika

1/8 tsp or more Chipotle chili powder (for spicy)

1 carton of veggie broth or beef bone broth for meat eaters 

1/2 Tbsp or more of Balsamic vinegar 


Pour butter squash onto a baking Pan and drizzle with olive oil.  Broil for 10 minutes.

Then sauté remaining veggies in a large stock in 1-2 Tbsp of oil.

I used the prediced to save time.

I used Trader Joe’s Smoked Olive Oil!

Once onions become translucent, add in beans, squash, tomatoes, broth, and spices. Add in cilantro and Balsamic. Stir. Simmer on low for 10 minutes. Serve with avocodo and fresh cilantro. 

Posted in Dairy Free, Gluten Free, Must Make, Soup

Light Tea House Tomato 🍅 Basil

Light and done right! This has the comfort of a tomato basil bisque without all of the calories. With literally a 5 minute prep.

Light Tea House Tomato Basil

By:Bekie A


2 large cans of organic crushed tomatoes 

1/4 cup dry red wine (optional) 

1 1/2 cup of plain coconut milk (I use Arroyo D- not canned)

2-3 Tbsp fresh basil

1 Tbsp of garlic salt

Salt & pepper

1/4 cup coconut sugar


Place all of the ingredients in a blender and purĂ©e until smooth. Heat on low until warm. 

Posted in Dairy Free, Gluten Free, Must Make, Soup

Roasted Garlic-Potato Broccoli Bisque DF

With fall in the air, I’m ready for warm bisques that I can whip up under 30 minutes. Roasted red potatoes, and golden garlic marry to enhance the creamy texture. Chalked full of vegetables, this soup is hearty and healthy. Dairy free!

By: Bekie A

3/4 cup of diced green bell pepper

1/2 cup of diced celery

3/4 cup of diced yellow onion

1/2 cup of garlic bulbs

6 cups of diced potatoes

3 cups of chopped broccoli

64 oz of chicken stock

1-2 tsp of Fresh rosemary, parsley, and thyme

1 tsp of smoke paprika

2 tsp of black pepper

2 Tbsp of nutritional yeast (it gives the soup a cheesy taste)

1 cup of coconut cream plus more for drizzling

1/2 cup of water

Pinch of red pepper

1/2 tsp of garlic salt

4 Tbsp of olive oil plus more for roasting 

Salt to taste


Spread potatoes, garlic, and broccoli onto an oiled baking sheet. Drizzle with oil. Salt & pepper. Bake for 20-30 min on 375 until potatoes are fork tender. 

Meanwhile, in a large stock pot, add olive oil. Turn heat to high and add celery, peppers, and onions. SautĂ© until onions are translucent. Add in roasted veggies and chicken stock. 

Using an immersion blender, purée until smooth. Turn heat to medium low. Add in spices, coconut milk, and remaining ingredients. Whisk well. Simmer on low for 5-10 more minutes.

Serve with a drizzle of coconut cream and top with bacon crumbles, or sausage. 

Posted in Allergy Free, Gluten Free, Soup

Tomato Basil Veggie Bisque

Packed with a ton of veggies, it is indeed a medicinal soup. Top with fresh Kale, or spiced chicken. 

Tomato Basil Veggie Bisque

By: Bekie A

Tomato Basil Veggie bisque 

1 red pepper diced

1 bag of shredded carrots

2 large cans organic crushed tomato 

1 large potato or 2 small potatoes diced

1 cup of diced onions

1 cup of diced celery 

1 carton of Chicken stock

2 fresh Garlic bulbs

1 tbsp sugar

1/4 cup of red wine (optional) 

1/4 cup coconut milk

1/2 tsp Garlic salt

Pinch of red pepper

Salt & pepper to taste

2-3 Tbsp of fresh Basil or 1 tbsp of dried

1 tsp of Oregano


For a quick dinner, check out my short cuts:  

Heat 3 Tbsp of olive oil in a large stock pot


Add the onions, celery, and potatoes. Once the onions began to turn, add garlic, carrots, and red pepper.


Cook for about 5 minutes, stirring half way. Add 1/4 cup of red wine, and chicken broth.


Place the lid on and bring to a boil for 7-10 minutes.

Add crushed tomato, coconut milk, and fresh herbs and spices.


 Then whip out your immersion blender and blend until smooth. Or, pour into a large processor or blender to purĂ©e.  

Simmer on low for 5-10 more minutes.

Serve on its own, or with a drizzle of coconut cream, or topped with your favorite meat. 


Posted in Soup

Curried Carrot Bisque

With 6 cups of veggies, this soup is packed with goodness. The bright orange color, splash of coconut milk and spices make the perfect balance for Fall. It’s sweet, with a depth of flavor, and a hint of heat. 

Curried Carrot Bisque

By: Bekie A

4-5 cups of chicken broth

4 1/2 cups sliced carrots

1 cup of diced onion & celery

3 Tbsp of Olive oil

1/2 cup coconut milk

Splash of whipping cream (optional)

Dash or two of Cayenne or chipotle

2 Tbsp balsamic vinegar

Salt & pepper

1 tsp of each Thyme & parsley

1 cup of freshly shredded Parmesan

1 sweet potato cooked

2 tsp curry

1 1/2 tsp cumin

1/2 tsp to 1 tsp coriander (coriander is strong. Add 1/2 tsp and taste before adding more)


Sauté carrots, celery, and onions with olive oil in a large stock pot on high.


Once onions soften, add in chicken broth and bring to a boil for 5 minutes or until carrots are fully cooked.  

Turn heat to low. Add spices, balsamic, and the sweet potato. Purée.


Add coconut milk, cream, and cheese. PurĂ©e once or whisk once more. To fancy it up, garnish with carmelized onions. 


Posted in Must Make, Soup

Creamy Pumpkin Bacon Bisque

I’m not normally a savory pumpkin fan, but this…THIS changes everything. Pumpkin and mascarpone cheese marry into a heavenly  bliss of fall. Topped off with maple bacon, this is the perfect beginning to October. Break out the fall decor, and welcome the season of spice and everything pumpkin. 

I like to be the pumpkin fairy and deliver these beauties in fun, little jars that make the perfect lunch portions. 

Creamy Pumpkin Bisque with Bacon

By: Bekie A

1/2 cup each of diced onion & celery

3/4 cup of diced carrot

5 garlic cloves

1 1/2 tsp thyme

2-3 Tbsp of Butter

2-3 Tbsp Olive oil

3 cups of chicken broth

16 oz mascarpone cheese

1/2 cup shredded Parmesan

1/2 cup whipping cream

1 can of pumpkin 15 oz

Salt & pepper to taste

1 Tbsp maple syrup

1 Tbsp cornstarch

Sprinkle/dash of nutmeg, turmeric, and red pepper
Maple Bacon for topping


SautĂ© diced veggies and garlic  in a large stock pot with the oil, thyme, and butter. Once they begin to soften, add the chicken broth. Add cornstarch and maple syrup. Using a hand held wand or processor, purĂ©e mixture. Add in pumpkin and spices. Cook for 2-3 minutes on medium heat. Turn to low and add in cheeses and cream. Whisk or purĂ©e once more until creamy.


Serve topped with maple bacon.


My husband loves meat, so I added store bought poblano cheese pork meatballs. 


Either way, enjoy!


Posted in Soup

Thai Coconut Soup

Sweet and spicy are always on my list for food combinations. I crave Thai takeout, but I live out in the country and nothing is close. This will fill the void until a trip into town. This soup was assembled in 5-10 min and is full of flavors. Don’t worry if you don’t have all of the ingredients; I will give simple options. 

Thai Coconut Soup

By: Bekie A

1 Tbsp of sesame oil

1 tsp of chili oil (or chili paste) 

1 Tbsp olive oil

2 cups of sliced mushrooms

1 garlic Clove minced (or 1 tsp of powdered garlic)

1-2 tsp of fresh ginger (or powdered of you don’t have it)

1/2 red onion sliced

8 radishes sliced thin

1 tsp molasses or 2 Tbsp brown sugar 

4 cups chicken stock or vegetable

1 Tbsp fish sauce

2 Tbsp soy sauce

2 cans of Thai coconut milk

1 bunch of cilantro chopped

16 oz tofu diced or cooked chicken

Salt & pepper

Siracha to taste 

2 Tbsp lime juice

2/3 cup rice

Garnish: lemon grass & jalapeños 

Add oil to a large stock pot. Turn heat to medium to high. Add mushrooms, onions, and garlic. Once onions begin to soften, reduce heat to low. Add chicken stock, Thai coconut milk, and rice. Simmer on low for 5-10 minutes. Add in remaining ingredients except for cilantro. Simmer on low for 5 more minutes. Before serving, add in cilantro, lemon grass (optional), and fresh sliced jalapeños.


Posted in Soup

Creamy Asparagus Soup

This soup is great for utilizing the leftover asparagus stems. It’s creamy, rich, and green…and green things make me feel healthy.

By: Bekie A.

Creamy Asparagus Soup

4 cups of chicken broth 

4 cups of water

6-8 small golden potatoes quartered

3 cups of asparagus stems

2 garlic cloves

1 cup of shredded Parmesan

 2 tsp of Thyme

Dash or 2 of Hot paprika

1 tsp of Parsley

3 tsp of Onion powder 

1/3 cup whipping cream

Salt & pepper to taste

—First, add broth, water, potatoes, salt, pepper, asparagus, and garlic to a large pot. Boil until stems and potatoes are soft about 8-10 minutes. Then add remaining ingredients. PurĂ©e using an immersion blender, or blender. Important: Pour through a strainer or a food mill to get rid of tough asparagus pieces before serving.

Posted in Quick, Soup

Creamy Potato Herb Soup

Our Soup Queen always delivers! The deep, rich, creamy texture of this soup is buttery and layered with fresh herbs. This is kid friendly and will fast become your favorite soup!

By: Sara A

Creamy Potato Herb Soup

2 lbs of gold potatoes cubed

1 Tbsp of minced garlic

6 tbsp butter

1 1/4 cups of diced onions

2 1/2 cups of chicken stock

1/2 cup to 1 cup of milk depending on desired thickness 

1/2 cup cream

Salt & pepper to taste 

Dash of red pepper (optional)

2 tsp of each herb  chopped: rosemary, Italian parsley, and thyme (substitute with dried herbs if needed) 

In large pot add butter until melted. Add in onions and potatoes, cook until slightly tender. Add in Chicken Stock and bring to a boil, then turn down to low and simmer for about 10 to 15 minutes until potatoes are thoroughly cooked.  Then add in the milk, heavy whipping cream and herbs.  Blend until creamy using a blender or an immersion blender.  Serve.

Posted in Quick, Soup

Smoke’n Corn Chowder

Put a gourmet meal on the table in 15 minutes. It’s creamy, smoky, and cheesy. What’s not to love? Here is an upgrade to an old classic.

Smoke’n Corn Chowder

By: Bekie A

1/2 onion diced

1 celery stalk diced

1 small potato cooked & chopped ( you can always microwave potato for 1 minute to give it a head start) 

2 cans of corn

1/2 cup chicken stock

1 cup cream or half n half

1/2 cup Parmesan

3 cups cheddar

Hot sauce to taste

1/2 cup bacon

1/2 tsp red pepper

1 tsp Chili powder

1 tsp Garlic salt

1 tsp Smoke paprika 

Smoked sea Salt & pepper to taste

Jalapeños sliced

Sauté onions, celery, and potato in Olive oil & butter until browned.

Add the 2 cans of corn drained and chicken broth. PurĂ©e. Add seasonings and cheese. Simmer on low for 2 minutes stirring. Add half n half or cream. Stir. Add in bacon. 

Serve garnished with more cheese, bacon & sliced jalapeños.