Soup has to be one of my favourite dishes. It is the ultimate in one pot cooking and you can create such a variety of flavours that it really lends itself to experimenting with ingredients. Whilst some only consider soup to be a winter dish I enjoy it all year round from hearty soups in winter to hot and sour Thai soups in Summer, I always think that there is a soup for every season. For this recipe I have created a creamy and soothing soup packed full of flavour with a delicious pesto dressing to add texture and crunch. It is perfect for January, being light and delicate and will be gentle on the stomach after the over indulgences of the Christmas season. When it comes to soup what we really want is something simple, creamy and comforting. Cauliflower is often overlooked as a standalone ingredient but its soft pale countenance translates into a gentle soup perfectly. Don’t overcook it; you want it soft enough to puree but if you leave it cooking for too long the flavour will become stewed. I have served it with a simple hazelnut and mint pesto type swirl that goes beautifully with the cauliflower, but you could just as easily miss this out if you prefer. Almond milk gives a lovely creamy aspect, but you could use chicken stock for a more savoury rounded flavour.

Confession: I love mushrooms so much that it takes a lot of self control not to eat them all while I'm chopping them. Somehow, enough mushrooms actually ended up in the soup pot for this "cream-of" soup to become Cream of Mushroom Soup. You know that saying "good things come to those that wait"? Yea. Good things come to those that wait. See, while the mushrooms sit on the cutting board, they're foamy little bites with earthy flavors that are (IMO) extraordinarily fun to eat. But once they've been seared, seasoned, and drowned in a creamy broth, they become savory, meaty and rich. Homemade Cream of Mushroom Soup blows the canned stuff out of the water, and not just in flavor and style. It is actually truly nourishing with whole ingredients, healing broth, and no mystery additives. Besides, this homemade version comes with bacon, and you can't beat that. Walking the line between creamy and gravy, this soup sticks to your bones. Each creamy bite is infused with the flavors of fresh herbs, leeks, and mushrooms. Little bits of bacon give your something to go searching for. An empty bowl begs to be licked clean. Who invented the canned stuff anyways? No offense, but they were totally off the mark.

If you're going to follow in my footsteps and eat 12 servings of anything, this is the soup to do it with. Some might say 1 serving is enough, but once you try this, I can't guarantee that you won't want to eat 11 more. This soup starts off with some caramelized butternut squash and onions. Combined with celery, carrot and broth, it makes a creamy, savory soup. Cooking options include the stove (if you want) or a slow cooker (my preference) for this easy soup.

I really love the combination of kale and butternut so this soup was really the perfect comfort food for me as I fight off this cold I also really try and up my green intake when I start to feel sick. It seems to always help. This soup also tastes like an upgraded and healthier version of chicken noodle soup. You can always throw in more of your favorite fall/winter vegetables to add more variety and nutrients to the soup!

What I love about this recipe is that you get a whole food, home-cooked meal just by opening a few canned ingredients. It's just as easy as opening up a can of pre-made butternut squash soup but so much healthier! Although not required, make this butternut squash soup in your Blendtec. Simply combine the ingredients and blend until heated for a simple meal!

Slow down and savor a healthy hearty soup this season! How about a veggie soup recipe with smoked bacon, brussels sprouts, mushrooms, and potatoes? A change in weather and season brings a whole new change of produce and nutritional needs! This veggie soup is gluten free, grain free, and Paleo friendly, but still packed with nourishment and flavor! Easy to make in a slow cooker or on the stove.

Vegan Chilled Artichoke Avocado Spring Pea Soup with Healthy Prebiotics! Super Creamy Raw Spring Pea Soup loaded with healthy prebiotics, extra veggies, tons of flavor, and packed full of nourishment. A perfect gluten free pea soup to SPRING CLEAN your diet and start fresh.

This Lemon, Dill and Asparagus Potato Salad basically remind me of all things Spring. I was so excited last week to go to the store and see piles of asparagus and beautiful radishes. I was inspired to use all those ingredients to make a potato salad with a lemon and dill vinaigrette. I have another potato salad on the blog with similar flavors but this one is packed full of more flavors and complexities. Probably my favorite part of this salad is the dressing. I really could pour that stuff on everything. I would recommend adding the radishes right before serving because they tend to bleed pink on the potato salad. Feel free to add any of your favorite veggies to the salad and enjoy!