Puree strawberries in an electric blender. Add remaining ingredients to the blender and pulse to combine. When well-mixed, taste and adjust the salt if necessary. This should be a savory soup, but too much salt will overpower the delicate flavors of the fruit. Start with a small pinch, then slowly add more, if desired.
Serve chilled in small bowls with a swirl of heavy cream. Garnish with fresh chives and a grind of black pepper.
Heat olive oil in a medium pan over medium heat. Add onions and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, for another 2 minutes or until you begin to see the tomatoes give up their juices. Remove pan from heat and allow to cool slightly.
Puree tomato mixture in a blender by pulsing several times. Add cucumbers and pulse until chopped into small pieces. Add remaining ingredients and pulse until well combined.
Chill soup for a minimum of 1 hour. Serve in bowls garnished with mint leaves and a grind of black pepper.
Add olive oil, sliced ramsons, sliced garlic, chopped onion, salt, sweet paprika, and black pepper to a pot heated over medium heat. Saute onions until golden brown. Stir well. When done, add 100 ml water and sliced carrots. Cook for about 5 minutes.
Add potatoes to pot along with remaining 2 liters water and bring to boil. Add vegan bouillon cube and let cook for about 15 minutes.
Cut each wax bean into 3 smaller pieces. Add beans to the pot and cook for another 15 minutes. At the end, add chopped parsley and cook for 5 minutes.
Add olive oil, chopped scallions, sliced garlic, salt, and black pepper to a pot heated over medium heat. Saute until onions are golden brown. Stir well. When done, add about 3.4 ounces (100 ml) water and add sliced carrots. Cook for about 5 minutes.
In the meantime, peel potatoes and cut into cubes. Add to the pot along with 67.6 ounces (2 liters) of water. Bring to boil. Add vegan bouillon cube and let it cook for about 15 minutes.
Add peas to the pot and cook for another 15 minutes. Halfway through cooking, add chopped chicken. Stir everything. At the end, add chopped parsley and cook for 5 minutes.
Let cool for 5–10 minutes and add to blender or use a stick blender. Mix until smooth and creamy.
Get out a large Dutch oven or stock pot and heat sesame oil over medium high heat. Brown chicken in it until pretty much cooked through. Add garlic, ginger, lemongrass, scallions and cilantro and let them get fragrant for a minute.
Stir red curry paste, curry powder and brown sugar together, then stir it in to coat chicken and aromatics. Let that all cook together for another couple of minutes.
Pour in cream of coconut, coconut milk and chicken stock. Let soup simmer on medium for 30 minutes.
When time is almost up, boil egg noodles in another pot according to the directions, usually only 2–4 minutes. Drain and toss into the pot of soup.
Ladle into bowls and top with a lime wedge, more cilantro and crunchy noodles! Enjoy!
Add chicken, chicken broth, onion, garlic, thyme, and dill to the Instant Pot. Set the lid to sealing and cook under high pressure for 10 minutes, followed by a 10-minute natural pressure release.
Release the rest of the pressure. Remove lid and shred the chicken. Then add chicken, carrots, celery, and broccoli. Seal the lid and set the time to zero (see notes).
After the timer goes off, release the pressure via a quick release. Remove the lid and stir in the cream cheese and heavy cream. Season to taste.
Nutrition per serving: 285 calories, 19g fat, 6g carbs, 1g fiber, 19g protein
• I used frozen chicken breasts for this recipe, but you can use fresh. Just reduce the chicken cooking time to 8 minutes.
• See my post for Instant Pot Chicken Breast for my ultimate guide on cooking chicken breast in the Instant Pot.
• Setting the cooking time to zero is done by hitting the manual or pressure cook button and then pressing the minus button until it has zero on the screen.
Melt coconut oil in a large stockpot over medium-high heat. Add onion and sauté until softened, about 4–5 minutes. Add garlic, ginger, turmeric powder, curry, and harissa or curry paste. Cook for 1 minute, until fragrant.
Add cauliflower and broth, and bring to a simmer. Cover with a lid and cook, stirring occasionally, for about 15–20 minutes, or until cauliflower is tender.
Stir in coconut milk, then remove from heat. Using a hand blender, process until smooth and creamy. Taste and season with salt and pepper if needed.
Sprinkle chili, fresh chopped cilantro and garnish with a few slices of lime. This soup is best served hot.
Add the diced onion, garlic, chicken, cumin, oregano, green chilis, cauliflower rice, and chicken broth to the crockpot (omit the oil). Let cook on high for 4 hours or low for 8 hours.
Add heavy cream and xanthan gum. Let cook for 10 more minutes to thicken. Serve in bowls with toppings.
For the stovetop:
In a heavy bottom pot, heat the oil over medium heat. Add onions and sweat for 5–8 minutes. Add garlic and cook for 1 minute more.
Turn up the heat to medium-hi and add in the diced chicken and sauté until browned on all sides. Add cumin, oregano, chilis, cauliflower rice, and broth. Reduce to low and simmer for 20 minutes.
Add heavy cream and xanthan gum, bring to a boil. Reduce to simmer and let thicken for 5 minutes.
Serve in bowls with toppings.
Note: To freeze, I added all of the ingredients (except cream and xanthan gum) to a gallon size freezer bag and stuck it in the freezer. When I was ready to cook it, I removed it from the freezer the day before to let it thaw. Then I cooked it in the crockpot for 4 hours on high. I then added in the cream and the xanthan gum and let it cook for about 10 minutes more to thicken up.
Nutrition for each serving not including any toppings: 332 calories, 23g fat, 9g sat fat, 7g carbs, 3g fiber, 25g protein