This soup is extremely comforting, full of flavor and almost chowder-like. It's a great dish to make ahead and save for weekday meals, it even makes a great breakfast!

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!

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.

Pumpkin sage soup - this creamy soup is so simple to put together from pantry ingredients!

This cauliflower chicken soup is full of veggies, healthy fat, and protein. It is easy to make and can be done in a bigger batch to store in your freezer for busy nights. This is perfect for a home cooked, hearty meal!

Creamy parsnip soup with sautéed shiitake and oyster mushrooms.

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.

Curry is kind of a new (ish) thing for me and I absolutely love the flavor that curry can bring to a dish. I have found that I draw toward the red curry more than any of the others. I think it’s the lemongrass and chili flavor I love so much in it. I have been playing around with a classic thai curry soup recipe lately and haven’t quite mastered it yet. I did however, come up with a whole different twist on that soup which is this recipe. I was blown away at how good this was and how much the curry flavor complemented the carrots. I didn’t make this recipe overly spicy so if you want more spice feel free to increase red curry amount and try to not eat the whole pot in one sitting.

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.

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.

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!

Caldo Verde is a classic Portuguese soup made with only 5 ingredients. Easy, delicious and totally gluten, dairy and grain free!

It's the season of pumpkins and spices so lets experiment and create a spicy curry soup with a little curry twist.

The classic chicken tortilla soup made to be paleo-friendly!

My mom used to make a ham soup when I was little that just epitomized Autumn for me. I can still taste the salty, hickory flavor. It had big white beans and we ate it with a crusty, buttered baguette. But now, legumes are dead to me. And crusty bread...welllllll, it only rears it's naughty head every great once in a while. I created this simple recipe last Fall when I had a reminiscent hankering for home. This makes a big batch, and I love that. Plenty to share with those you love. It also has simple ingredients. Choose whole and quality ones.

Creamy butternut squash soup that is both dairy free and delicious! A perfect quick and easy fall dinner!

I cannot think of anything better than roasted chicken and vegetables. Roasting brings out vegetables intense flavor and sweetness. This recipe can easily be doubled or halved to suit your families needs. You can sub in your favorite vegetables, such as brussel sprouts, shallots, asparagus, cauliflower, sweet potato etc. Use whatever your family likes. We love delicata squash in this recipe because not only is it abundantly available in the fall but the starches from the squash give the sauce a wonderful creaminess.

This Paleo Squash Soup is creamy, healthy, packed with flavor, and perfect for fall!

If you can't seem to get enough of these leafy ribbons of love, loaded with antioxidants and minerals.. here's another deliciously tasty way to combat flu season!

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!