As the weather turns colder, I want to share with you some homemade warming and nutritious soups that are easy to make and packed full of goodness. I love to make a whole batch of soup and store it in the freezer for cold and rainy days when you want something healthy but you just can’t be bothered to cook.

Cream of Broccoli & Kale Detox Soup


2 tbspCoconut Oil
1 onion(s)Sweet onion (large)
8 clove(s)Garlic (minced, use more depending on how garlicky you want your soup)
4 cupBroccoli, raw (chopped)
4 cupKale (destemmed, chopped)
6 cupWater, filtered
2 scoop (heaping)Bone Broth Protein,
1 whole lemon(s)Lemon juice
1 tspSalt and pepper (to taste)


  1. Heat oil in a large pot over medium heat. Add onions and let sweat about 5 minutes.

2. Add garlic and cook another 3 minutes.

3. Add broccoli and cook for 3 minutes or until it becomes a vibrant green colour. 

4. Add kale and cook until kale is wilted.

Pour in water and bone broth, stir well and cook on a low simmer for about 15 minutes, until broccoli is completely soft. 

Place everything into a high-powered blender, or use an immersion blender to blend until smooth. 

Pour everything back into the soup pot, add lemon juice, salt, and pepper to season to taste.

I like to sometimes add a scoop of dairy-free coconut yogurt and sprinkle over-the-top pumpkin and sesame seeds. This is also great accompanied by a big chunk of toasted spelt loaf.

Lentil, Sweet Potato & Kale Soup


1 can Lentils, canned (rinsed under cold water)
1 canDiced tomatoes, canned
1 largeWhite onion (diced)
3 clove (s)Garlic (minced)
1 1/2 litreWater, filtered
2 medium potatoSweet potato (cubed)
1/2 bunchKale (rinsed and chopped loosely)
1 tspCumin
3/4 tspPink Sea salt
1 dashBlack pepper
1 tbspCoconut Oil


1. In a large pot on medium heat add coconut oil and chopped onions stirring frequently. Cook until onions become translucent. 

2. Add chopped garlic and stir. Cook for a minute or two without browning the garlic. 

3. Add canned tomatoes, rinsed canned lentils, diced sweet potatoes, cumin, black pepper, and salt. 

4. Add water, stir and raise temperature to medium-high. Bring to a boil and boil for 5 minutes, then reduce heat to simmer. 

5. Cook on simmer with the lid ajar for about 20 minutes until tomatoes have broken down, stirring occasionally. 

6. Ladle into a bowl and enjoy!

Spicy Carrot, Coconut, Lime & Ginger Soup


1tbsp Coconut Oil
1 mediumOnion (roughly chopped)
1 tsp mincedGinger root
6 cup choppedCarrots
4 cupVegetable stock/broth
1 can(s) (13.5 oz)Coconut milk (unsweetened)
1 pinchPink Salt
1 dashCayenne pepper (more or less to taste)
2 whole lime(s)Lime juice (fresh)
3 sprigCoriander


  1. Melt coconut oil in soup pot over medium heat and add the onion and ginger – cook for a few minutes.
  2. Add carrots, and cook covered for 10-15 minutes until carrots begin to soften.
  3. Add broth, bring to a boil, reduce to a simmer for 10-15 more minutes.
  4. Add coconut milk and cook until carrots are soft.
  5. Add lime juice, and salt, pepper.
  6. Puree with a blender and you are ready to eat, enjoy!

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