The Pre-Thanksgiving Recipe Issue. Soup. And Breathe.

Hello Friends~

Thanksgiving is looming, and the out-of-control race through the holidays and the new year can be super stressful for all of us.

Honestly, I get it.

If you have a disciplined workout plan, and you can stick with it, keep going of course. Workouts can be great stress relievers, or could also add stress …

If you have kids, and work, and nothing resembling a plan, try to find a few minutes of fresh air whenever you can get it –  in the morning if possible. Or whenever.

If you don’t have time to get to a destination for a dose of nature, even a short walk (possibly without earbuds?) to a local city park, or along a quiet street for 15 minutes. Do some stretches if you don’t feel weird when cars drive by, or meditate under a tree or on a bench to start your day on a high note.


If you have a garden – It’s time to get beds ready for winter.  If you’re like me, you haven’t pulled out the summer annuals and veggies yet. It’s a lot easier before they freeze and get mushy and hard to pull out.  Dump them all plus potted plants into compost at home or in your town.

Put your foul weather gear by the front door. Boots, hats, and gloves should be someplace that you can grab and go.

I promise you’ll feel great.

And I know you’ll love these soups.

Let me know if you try any of them.



1.Roasted Red Pepper Soup

roasted red pepper soup final 2 740x1110 inside the rustic kitchen


This roasted red pepper soup by Feel Good Foodie is exactly that and so much more. The star ingredient in this soup are roasted red bell peppers that are packed with antioxidants and essential nutrients like vitamin C. (BTW, red bell peppers have more vitamin C than oranges.) Get the recipe: Roasted Red Pepper Soup

2. Japanese Corn Soup

blended soups corn potage falsexfalse true 70

Think of it as a cross between butternut squash soup and clam chowder. Sweet and creamy with hints of earthy and buttery corn flavor. What more could you ask for? This recipe by Just One Cookbook calls for just a few key ingredients—sweet corn, milk, cream, and onion, to name a few. Although the ingredient list may sound basic, the end result will be far from it. Plus, it can be served hot or cold, the choice is yours.

Get the recipe: Corn Potage

3. Carrot Coconut Soup

carrot coconut


This carrot coconut soup by Love and Lemons is made with immune-boosting ingredients, such as carrots, ginger, extra-virgin olive oil, which are packed with essential vitamins, minerals, and antioxidants to help you feel your best in no time. Plus, with the help of a few simple (and nutritious) garnishes—think hemp seeds, pepitas, and microgreens—you can turn this simple blended soup into a show-stopping culinary masterpiece.

Get the recipe: Carrot Coconut Soup

And last but not least:

4.Blended Zucchini Soup

blended soups zucchini
Delicious peas and zucchini soup topped with peas, hemp seeds and walnuts


  • Olive oil– butter will also work if you don’t need the recipe to be vegan or dairy-free.
  • Zucchini– about 2 pounds. Cut of the ends and cut into chunks.
  • Onion– yellow or white onion
  • Garlic– minced
  • Vegetable broth– chicken broth will also work if you don’t need the recipe to be vegan or vegetarian.
  • Dried thyme
  • Cannellini beans–canned beans to keep the recipe super simple. Rinse and drain. Navy beans or Great Northern beans will work.
  • Lemon juice
  • Heavy cream–optional. Use plain Greek yogurt, sour cream, or coconut milk for vegan/dairy-free option.
  • Garnish– fresh herbs, Parmesan cheese, and homemade croutons.


  1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and cook for an additional minute.
  2. Add the zucchini, broth, salt, pepper, and thyme; bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes, or until the zucchini is tender.
  3. Stir in the white beans and lemon juice.
  4. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender, in batches, and blend for 20 seconds or until smooth.
  5. Taste and add additional salt, pepper, or lemon juice, if necessary.
  6. For a creamier soup, stir in the heavy cream. You can also use plain Greek yogurt, sour cream, or coconut milk. All work well to give the soup a richer flavor.
  7. Ladle the soup into bowls and garnish with fresh herbs, parmesan cheese, and croutons, if desired. Serve immediately.


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