🍁 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 soups 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 sauté 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.

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’t 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.

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.