January is National Soup Month which seems pretty perfect because…
- January is one of the coldest months of the year…like cold to the bones!!! And there are few meals that can warm your bones like soup!
- January can feel overwhelming as we come off of holidays and try to get back into routine. Soup is a great option to make in big batches and then freeze for quick and easy meals. Look at you keeping that new years resolution!
- January is right in the middle of cold/flu season. Soup is an amazing way to get lots of veggies into our daily intake. I often think of soup as a hot version of salad…how many veggies can I get in there?!
So now that you are ready to get cooking, here are my top 5 favourite soup recipes. Feel free to share your in the comments section so I can try them too!
Roasted Pepper and Butternut Squash Soup. This soup is packed with beta carotene and vitamin C which are both antioxidants perfect for fighting off cold/flu and also several forms of cancer! It freezes well too so make a big batch and feel ready to take on your 2020 resolution to take your lunch instead of buying it! 
Harvest Soup. This is another one that is rich in beta carotene which supports supports immunity as I mentioned above, but also can be converted into vitamin A in the body to support health of our eyes, skin, bones, and more! I created this soup in the fall when I was craving “pumpkin everything”. My kids loved it so much that I will be making it all winter long!
Sweet Curry Lentil and Tomato Soup. This soup is light and savoury all at once. I love the little bit of flavour boost that the sweet curry gives, without becoming overwhelming. My kids like it with a little yogurt stirred in, and I have to admit that I do too!
Tortilla Soup.This soup is full of flavor and SO quick to make! Its the perfect option for any night that you have a quick turn-around between getting home from work and getting back out to evening extra-curriculars!
Tomato and White Bean Soup. I grew up eating tomato soup and grilled cheese most Sunday evenings. To this day, I love a simple Sunday supper, and this soup is exactly that! Not only is it quick and easy to make, it also is packed with antioxidants and fibre. Pair it with a piece of crusty bread or a homemade grilled cheese and you are all set! Here is the recipe. In a high powered blender or food processor purée the following ingredients until smooth. 10-12 large fresh tomatoes, 1 can drained and rinsed white kidney beans or chickpeas, 2 cups coconut milk (or alternate milk if your choice), 2 Tbsp. avocado oil, 2 Tbsp. Maple Syrup, 1 Tbsp. honey mustard, and 1 Tbsp. Balsamic Vinegar. Add 1/2-1 tsp. of garlic, dried or fresh basil, parsley, and/or turmeric to taste as desired. Add more or less milk based on desired thickness.
