Three Soups We’re Loving Lately

It’s soup season! There is nothing like curling up on a winter day with a hot cup of homemade soup and a piece of baguette. YUM! I’ve been experimenting with new recipes on the weekends; ones that are delicious, quick and easy. James and Henry have even helped! These three soups are on repeat over here and I hope you enjoy them as much as we do!


Brocc Your Body Recipe

Servings 6 servings


  • 2 chicken breasts
  • 1/2 white onion diced
  • 1 carrot diced
  • 4 cloves garlic crushed/diced
  • 2 cups cauliflower rice or 1 cup uncooked orzo
  • 2-3 tbsp fresh dill and parsley (+ more to serve)
  • 3 egg yolks
  • 3 lemons 
  • 2 tbsp olive oil (+ more to serve)
  • 6 cups chicken broth
  • 1 tsp salt & pepper (+ more to taste)


  1. Sauté white onion, carrot and garlic in 2 tbsp olive oil over medium heat (or the saute setting in your InstantPot). After about 5 minutes, add cauliflower rice or uncooked orzo.
  2. Make space for the chicken breasts and sear for 2-3 minutes each side. Add the chicken broth, fresh dill and parsley and salt & pepper. Pressure cook for 10 min in your InstantPot or bring to a simmer and cook covered for 45-1 hour in a regular soup pot.
  3. Once the soup is done and the chicken is cooked through, set aside 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup! 
  4. Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.
  5. Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil! 


CaitlinHoustonBlog Recipe


  • 2 tbsps olive oil
  • 1 lb ground turkey (we used sausage without the casing instead)
  • 1/2 tsp crushed red pepper flakes
  • 1 onion diced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 can cannellini beans rinsed
  • 1 c water
  • 2 c baby spinach
  • salt and pepper
  • 1 tsp fresh parsley chopped
  • 4 c vegetable broth
  • 1 c uncooked ditalini pasta (didn’t have this so didn’t use!)
  • 1 tsp garlic powder
  • grated parmesan cheese


  1. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add turkey, crushed red pepper. Cook, breaking meat apart with a wooden spoon or meat grinder, until cooked into crumbles and no longer pink. Remove turkey and set aside.
  2. Add 1 tablespoon of olive oil to Dutch oven. Add onion, celery, and carrots, stirring frequently for 2-3 minutes.
  3. Add ground turkey.
  4. Whisk in vegetable stock plus 1 cup water and bring to a boil. Stir in ditalini; reduce heat and simmer until ditalini is tender, about 10-12 minutes.
  5. Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Season with garlic powder, salt and pepper to taste.
  6. Serve immediately with grated parmesan and crusty bread.



3 TBSP butter
5 oz pancetta, cubed
1 onion, sliced
2 carrots, finely chopped
10 oz. new potatoes, unpeeled + thinly sliced
2 TBSP flour
2.5 cups whole milk
1 2/3 cups low sodium vegetable stock
3 dried bay leaves
2.5 cups corn kernels (thawed if frozen)
3 TBSP heavy cream
salt + pepper


  1. Heat the butter in a large saucepan and sauté the pancetta until crisp. Add the onion, carrots and potatoes, cover, and cook on medium/low heat for 15-20 minutes until soft. Stir occasionally.
  2. Sprinkle the flour into the pan and cook for 1 minute, stirring it into the vegetables. Pour in the milk gradually, blending it with the flour, then add the stock and bay leaves; bring to a gentle simmer. Add the corn and cook for 5 minutes.
  3. Remove from heat, discard the bay leaves, stir in the cream and season with salt. Divide the soup between 4 bowls and serve with a fresh grinding of black pepper!

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