Creamy Cauliflower Soup

What you need
• Cauliflower
• Coconut oil
• Homemade broth
• Raw cashews
• Onion, chopped
• Garlic, chopped
• Himalayan salt, to taste
• Freshly ground pepper
• Seasonings of choice (I sprinkled a little but of cumin, coriander, and cinnamon in mine)

What you do
Sautée cauliflower in coconut oil on medium heat in a pot. After about 2 minutes, throw in the garlic and onion. Sautée for another minute. Add broth and bring to a rolling boil. Transfer ingredients to your blender and add your seasonings, cashews, and more coconut oil. Blend until you get your desired consistency. Serve hot. (I garnish with a sprinkling of paprika and a sprig of parsley.)

How do you make cauliflower soup? Which seasonings did you use?


Creamy Pumpkin Soup: A Fall Favorite


  • 1 medium-sized pumpkin
  • shallots, roughly chopped
  • garlic, crushed
  • homemade chicken broth
  • himalayan salt
  • nutmeg
  • thyme
  • fresh parsley, roughly chopped
  • chives, finely chopped
  • fresh black pepper
  • turmeric
  • olive oil
  • cornstarch (to thicken)
  • creme fraiche (optional)


Turn oven on to 350 degrees F. Cut the pumpkin horizontally down the middle, remove seeds, and scrape out the stringy stuff. Save the seeds to roast later. Place both pieces of the cut side of the pumpkin on a pan and bake for about 45 minutes. Remove pumpkin from oven, allow to cool, cut skin off, and cut flesh into chunks. Heat enough oil to saute in a large pot. When oil is hot enough, add shallots and garlic and saute until translucent. Add chicken broth and stir. Next add salt, nutmeg, thyme, parsley, pepper, pumpkin, and turmeric and stir well. Bring to a rolling boil, cover pot, and reduce heat to low. Allow to simmer for 10-20 minutes. Turn off heat and transfer contents to a blender. Blend until soup is smooth in consistency. If you’d like a thicker soup (which I do), return soup to pot, turn on the heat, wait for a rolling boil then add cornstarch and mix well. Once you get the consistency you desire, your soup is ready to serve. If you can handle dairy, put a dollop of creme fraiche on top of each serving. Garnish with chives.

How do you make pumpkin soup?

Creamy “Leftover” Soup

I co-hosted a BBQ last weekend and ended up taking all of the leftovers home. There was a huge platter of broccoli, cauliflower, green onion, and carrots among the castaways, so today I chose to make a soup out of them!

This is what I did:
I rinsed the vegetables well, then chopped up some garlic. I sautéed the broccoli, cauliflower, carrots, garlic, and green onion in olive oil, sea salt, fresh black pepper, and thyme. Next, I transferred my sautéed veggies to my blender, added my homemade chicken broth, and blended everything for about 3 minutes. When done, I poured the soup into a bowl. That’s it!

It’s really easy to turn unwanted leftovers into something desirable. All you need is a little imagination or a cookbook!

Do you have tips you’d like to share? Share them here!


Chicken Soup: Mmm Mmm Good!

What you need
• 1 whole chicken, skin removed
• 1 onion, chopped
• 5 hot peppers, chopped
• 3-5 cloves of garlic, crushed
• Himalayan Salt
• Black Pepper, freshly ground
• Bay Leaf
• Cayenne Pepper
• Fresh Thyme, finely chopped
• Fresh Oregano, finely chopped
• Olive Oil
• Stock pot
• Enough water to fill your stock pot

What you do
In stock pot, sauté onion, peppers, and garlic in Olive Oil for about 2 minutes. Add water, chicken, salt, pepper, cayenne, thyme, oregano, and bay leaf and allow to come to a boil. Once boiling, cover pot and lower heat. Simmer until the meat separates from the bone.

How do you make chicken soup?


Lamb Chili

What you need
• Ground Lamb
• Shallots, chopped
• Onions, diced
• Garlic, chopped
• Pinto Beans, soaked and rinsed
• Chili Peppers, chopped
• Bay Leaf
• Thyme
• Oregano
• Cumin
• Cayenne Pepper
• Himalayan Salt
• Black Pepper
• Homemade Chicken Stock
• Stock Pot or Crock Pot

What you do
Using a crock pot or stock pot, cook the beans in chicken stock until tender. Brown the lamb in a skillet with the garlic, onions, chili peppers, and shallot. Add the browned lamb and all of the juices to crock or stock pot. Add all seasonings and stir well. Let simmer for a few hours before serving.

How do you make chili?

Thai Coconut Soup

What you need
• Homemade Chicken Broth
• Coconut Cream
• Lime Leaves
• Fresh Lime Juice
• Firm Tofu, cubed
• Galangal, peeled and top chopped off
• Daikon Radish, peeled and sliced
• Cilantro
• Green Onions, chopped
• Dried Chili Peppers
• Fish Sauce
• Mushrooms, sliced
• Hot Chili Oil

What you do
Put all ingredients except for mushrooms and tofu in a crock pot and set to low. Slow-cook for 4-8 hours, stirring every now and then. Add mushrooms and tofu about an hour prior to serving.

I serve this soup with pad thai, jasmine tea, and coconut water straight out of the coconut!

Do you have a favorite Thai recipe? Share it here!