A light, clear salmon soup with leek, carrots, potatoes and peas, finished with fresh dill and lemon. The salmon poaches gently in the broth, so it stays tender and every serving is ready in 45 minutes.
Mushroom Barley Soup with whole chewable grains in a dark mushroom broth, thickened by the barley itself and ready in 1 hour 15 minutes. It keeps for several lunches.
Broccoli and leeks simmered just until tender and blended silky with coconut milk, stems included. All the comfort of cream-of-broccoli with no butter, flour or cheddar.
Chickpea and Spinach Stew with Cumin is a one-pot anti-inflammatory stew with a thick, spoonable broth. Toasted spices and mashed chickpeas do the thickening, no cream needed.
Chicken thighs held at a bare simmer in bone broth with carrot, parsnip and sweet potato standing in for the noodles. The sick-day pot, rebuilt without the wheat.
Carrots simmered in bone broth with a real dose of fresh ginger, blended velvety and finished with coconut milk off the heat. Bright orange, no cream anywhere near it.
A blended soup of Roma tomatoes and red bell peppers roasted until charred, then pureed with garlic and broth and topped with toasted pumpkin seeds and fresh basil. No added sugar, no cream.
Zucchini blended into its own broth until silky, with basil wilted in off the heat so the soup stays bright green. All the creaminess with no cream anywhere in the pot.
A creamy white bean and rosemary stew loaded with carrots, celery and wilted kale, finished with a raw olive oil drizzle. Ready in 45 minutes, and it tastes even better the next day, making it easy to batch for the week.
A one-pot soup with seared chicken thighs, brown rice, and lacinato kale in a light lemon broth. No added sugar, no refined oils, and it reheats well for lunches all week.
