ūüćĀ Fall in Love With These 3 Easy & Delicious Soup Recipes

What says cozy more than a warm bowl of hearty soup? We've been making all kinds of soup lately with seasonal ingredients. It's been super easy and enjoyable with the help of a selection of organic broths from High Vibe Health. 

We're sharing 3 of our current favourite soup recipes that we think are perfect for any day of the week.

 

1. Lemon Chicken and Rice Soup

Serves 4 | Prep time: 20mins | Total time: 20mins

Ingredients

  • 1 tablespoon¬†olive oil
  • 450g chicken breast, cut into 1/2" cubes

  • Ground black pepper
  • Juice and zest of 1 lemon
  • 1¬†clove garlic, minced
  • 1¬†onion,¬†diced
  • 2¬†carrots, diced
  • 2¬†celery stalks, diced
  • 710ml¬†chicken stock
  • 1 cup¬†cooked white rice
  • 2¬†green onions, thinly sliced
  • Salt to taste

Directions

  • In a large pot, heat olive oil over medium heat. Add chicken to pot and season with salt, pepper, and half the lemon zest. Cook the chicken for about 5 minutes.
  • Add onion and garlic to the pot. Scrape the bottom and saut√© for about 2-3 minutes. Season with salt.
  • Add carrots and celery to the pot and cook until softened, for about 5 minutes.
  • Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes.¬†
  • Garnish with the rest of the lemon zest and green onions just before serving.

ORGANIC CHICKEN BROTH

$15.00

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FREE RANGE CHICKEN BREASTS

$9.00

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LOCAL ORGANIC CARROTS

$5.00

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LOCAL ORGANIC CELERY

$2.75

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2. Golden Beet & Carrot Soup

Serves 3 | Prep time: 10mins | Total time: 45mins

Ingredients

  • 2 lbs golden beets, peeled and chopped into chunks
  • 1.5 lbs carrots, peeled and chopped into chunks
  • 2 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 leek, finely chopped (white part only)
  • 2 medium shallots, chopped
  • 1.5 litres (1500 ml) of vegetable stock
  • 100ml of cream
  • Salt to taste
  • Toppings: 150g crumbled goat or feta cheese + 40g chopped pistachio (pan roasted).

Directions

  • Heat olive oil in a large saucepan or dutch oven¬†over medium low heat.
  • Put in leek and shallot and cook for 5 minutes. Don‚Äôt let it get brown so keep stirring.
  • Add carrots, beets and garlic. Stir for 1 minutes and then add in vegetable stock. Let it cook for 25-30 minutes until the carrots and beets are soft and cooked through.
  • Then use blender to blend it until smooth. Add cream and salt to taste.
  • Pour it into 3-4 bowls depending on the bowl size and top each bowl with crumbled goat or feta cheese and pistachio.

ORGANIC VEGETABLE BROTH

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LOCAL BABY GOLDEN BEETS

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ORGANIC RAINBOW CARROTS

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LOCAL ORGANIC BABY LEEKS

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3. Slow-cooker Corn Chowder

Serves 6 | Prep time: 15mins | Total time: 3hrs 15mins

Ingredients

  • 1 lb potatoes, halved or quartered if large
  • 1/4 cup all-purpose flour
  • 1.5 litres (1500ml) chicken broth
  • 2¬†ears of fresh corn
  • 2 sprigs thyme
  • 1 tsp. dried basil
  • 1 tsp. onion powder
  • Ground black pepper
  • 300g¬†shredded chicken breasts
  • 130g¬†shredded cheddar
  • 60ml¬†whole milk
  • 2 tbsp. heavy cream
  • 6 slices bacon, cooked and crumbled
  • 2 tbsp. freshly chopped chives, for garnish

Directions

  • Add potatoes and flour to slow cooker, and stir to coat the potatoes in flour.
  • Put in broth, corn, thyme, basil, and onion powder. Season with salt and pepper and stir to combine.¬†Cook on high for 3 hours, or until potatoes are tender.
  • Stir in chicken, cheddar, milk, and cream. Wait until cheddar is melted and fully incorporated. Heat for another 10 minutes to warm the chicken.
  • Top the soup with bacon bits, chives and serve right after.

 

ORGANIC BONE BROTH

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LOCAL POTATOES

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LOCAL SWEET TABER CORN

$5.00

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ORGANIC WHOLE MILK

$6.50

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