Soup is universally loved the world over. Making soup for me is soul satisfying and a limited effort yields many meals. These recipes rely on pantry staples. I prefer to use homemade stock, but if not available happily use store bought. All of these recipes are easily adaptable and can  be made vegetarian or even vegan by replacing chicken stock with vegetable stock.


Broccolli Corn & Cheddar Soup


1 head broccoli florets

2 cups frozen corn

1 cup shredded sharp cheddar

1 medium yellow onion diced

8 cups chicken stock

1 teaspoon lemon juice



olive oil


In a small stock pot over medium heat add a couple of teaspoons of olive oil, add onions and season with a couple of pinches of salt. Saute for another two minutes. Add broccoli, corn and stock. Reduce heat to medium low and cover. Cook for another 20 minutes. Using a hand emulsifier (if you don’t have one process in a blender in small batches and return to pot) emulsify until soup is smooth. Taste for salt and pepper – add according to your taste. Cook uncovered for another 10 minutes over medium heat. Turn heat off and add cheddar & lemon juice – mix until all of the cheese has melted and serve. I like to serve with crumbled corn bread or croutons on top.


Wild Rice Chicken and Kale Soup



1 whole chicken

1 large yellow onion cut in half skin on ( the skin adds to the color of the stock)

3 stalks celery whole

3 carrots whole trimmed

3 cloves garlic

8 black peppercorns

1 cup wild rice

1 cup carrot slices

2 cups baby kale

1 cup chopped celery root, parsnip or turnip

1 cup chopped celery




In a large pot add whole chicken, carrots, celery, onion, garlic, peppercorns and 1 tablespoon salt. Add enough water to cover chicken. Turn heat on high. When begins to boil, reduce heat and simmer for about an hour. Check that chicken is fully cooked and removed from pot and place in a bowl and set aside. With a slotted spoon remove the carrots, celery, onion, garlic and black peppercorns. You want there to be only stock in the pot at this point so remove any other ingredients. Bring the stock up to a boil add rice, cover and reduce heat to low. Cook for 25 minutes.

While the rice is cooking remove the meat from the chicken and shred into bite size pieces.

Once the rice has cooked for 25 minutes add carrot slices, celery slices, root vegetable slices, shredded chicken and kale.  Taste for seasoning and adjust to your taste. Season accordingly. When the vegetables are just tender the soup is ready to serve.


Butternut Squash Soup

1 large butternut squash peeled and cut into pieces

1 medium yellow onion diced

1 apple peeled cored and cut into pieces

6 cups chicken stock




In a large pot over medium heat add 2 teaspoons olive oil. Add onion and several pinches of salt. Saute for 2 minutes and add squash, apple & stock. Cover and cook for 20 minutes. When the squash is fork tender blend with an emulsifier (or follow directions for pureeing in a blender above). Taste for salt and pepper and season to your taste.

This soup is wonderful as is or you can play with the ingredients. Sometimes I will add curry power or curry paste. I also, like to serve it with a dollop of sour cream . You can also, add coconut milk in place of some of the stock as well a kaffir lime leaves and lemon grass while the ingredients are cooking. Make sure to remove leaves and grass prior to blending.