Category Archives: Soups

Squash Soup with Roasted Garlic – vegan option!

It’s taken me a while to get caught up but I wanted to finish my series of recipe posts with my friend good friend Julie of The Magic Fridge! This is part 2 of the 3 (see part 1 here) and today I am blogging Julie’s recipe for a delicious and easy squash soup. What’s great about this recipe (aside from the ease of making it!) is the fact that you can easily veganize it by using vegetable broth. A really simple recipe and perfect for warming up on a cold fall or winter day!

Squash Soup with Roasted Garlic recipe, vegan

Easy and Healthy Squash Soup with Roasted Garlic

– 2 small or 1 large butternut squash, peeled and cut into chunks

– 1 head of garlic

– Olive oil

– Chicken or vegetable broth

– Thyme and/or sour cream to garnish

Cut the top off of the head of garlic and wrap it in two layers of foil, topping with a splash of olive oil before closing.

Toss the squash in a roasting pan with more oil and nestle the garlic foil bundle into the corner of the pan. Roast at 375F for approx. 1 hour or until garlic is brown and soft.

Squeeze garlic out of the cloves. Place squash, garlic and chicken into a blender or in a large pot if using an immersible stick blender. Puree, adding broth as necessary to blend smoothly and reach your desired consistency. Add fresh thyme and/or some sour cream before serving.

Squash Soup Recipe

Squash and Roasted Garlic Soup Recipe

Rustic Chorizo & Hearty Vegetable Soup

Happy New Year!

Ahh! It’s been a while since I’ve updated this space, hasn’t it? Fall sort of took off on me this year. Being busy in my portrait photography business often means other areas of my life end up neglected for a short time. This blog ended up being one of them!

I’m also sort of struggling with some things in my personal life. A bit of mild depression I think. I find it hard to get motivated to do much of anything lately and I’m sort of struggling emotionally. Days seem to just run into each other while time feels like it’s standing still. Part of it is seasonal I think. Part of it is also just feeling like I need to make some big changes in my life but I don’t know what yet. It’s times like this that I’m SO grateful to have such a fantastic husband. I can see that he often has no idea how to help or what to say, but the fact that he’s by my side unconditionally makes stuff much easier to deal with on the really tough days.


Being emo about winter.

In other news, my paleo/primal/clean eating is going well despite the holidays! I totally over-indulged this Christmas and New Years and as a result, felt a big jiggly and guilty for the days following. Getting on track proved to be a bit of a challenge the first day or two but I’m over it now. I know that my body feels best when I do away with the wheat and refined sugar so remembering how great that feels is usually enough to whip my butt back into shape. To be totally honest, I am actually really happy with how I’m looking these days. Could I stand to lose more? Definitely. And I plan to. The bigger frustration I have these days comes from the way society and the fashion industry perceives us ‘healthy-but-less-than-skinny’ girls and how we’re made to feel about ourselves. But that’s probably a post (rant?) for another day. 😉


photo (55)

One thing I do know for sure is that I’d like to make more time for this blog. So assuming I can get my emotional stuff together, I hope to spend a bit more time here in the weeks and months ahead 🙂 

If I had to choose one thing that gets me excited about winter (and besides Christmas, there really is only one thing!), it’s the food. Each year when the crisp weather hits I look forward to the various soups, casseroles and other comfort foods I can make. This soup is one that comes highly recommended by everyone I’ve made it for so far. It’s loosely based on this recipe that I initially found via Pinterest but I’ve modified it quite a bit to suit my own family’s taste. And just like with any recipe you’ll find here – it’s very adaptable. Go ahead and add some lentils or another type of veggie if you like. This soup is hearty, healthy and with just the right amount of spicy kick to it, it’s like a hug from the inside out. What’s also great about this soup is that it freezes well. I sometimes freeze the left overs into family or personal size portions and thaw them for lunch on days that I know we’ll be spending a lot of time outdoors. There is nothing like a warm bowl of this soup on a cold day. Trust me on this!

Chorizo Rustic Vegetable Soup

Rustic Chorizo and Hearty Vegetable Soup

– 2 tablespoon olive oil 
– 2 leeks, white parts only, washed thoroughly, thinly sliced
– 1 sweet onion, finely chopped
– 3 garlic cloves, minced 
– 5-6 large spicy Chorizo sausages (I buy mine from Farm Boy here in Ottawa – THE BEST!)
– 2 carrots, sliced indo discs
– 2 stalks of celery, thinly sliced
– 4 medium potatoes, sliced
– 3 cups shredded cabbage 
– 2 900ml cartons of vegetable broth
– 1 tsp thyme
– 1 tsp dried basil
– 1/2 tsp dried dill
– 2 bay leaves

In a large soup pot, heat olive oil and place the sausage in to cook, turning occasionally. Cook sausages at medium heat until no longer pink on the inside. Remove from pot and set aside. 

In same soup pot (while leaving all fat and delicious juicy bits from sausage frying in the pot) add in the finely chopped onion, finely chopped leeks, minced garlic and thinly sliced celery. Fry over medium heat until translucent. Add all spices and bay leaves and cook for 2-3 minutes more.

Add both cartons of vegetable broth and all vegetables. On cutting board, cut Chorizo sausages into small, bite sized chunks and add to soup as well. Stir to combine all ingredients and simmer on medium/low for 20-30 minutes or until all veggies are soft. Feel free to add water a 1/2 cup at a time if you’d like it a bit more brothy. Season to taste.

Rustic Chorizo and Hearty Vegetable Soup


Soup Recipe - A Soulful Appetite