Easy Soup Recipes

Celeriac Apple SoupMoving into winter, I find it challenging to eat enough veggies. Blended soups are a simple solution! They’re quite forgiving when you need to substitute ingredients or eyeball quantities. They freeze well (fill mason jars only 2/3 full to avoid breaking), and become a quick work lunch or dinner first course when you’re short of time. Better yet, they work well for families with food allergies, since they’re naturally free of dairy, gluten, egg, and nuts.

I prefer to make these with a hand blender over a food processor because the texture is lovely and the clean-up is incredibly quick.


Celery Apple Soup

1. 4 celery stalks, chopped (or 3 stalks and 1 celeriac root – adds a delicious, creamy texture)

2. Onion, chopped

3. 2 tbsp grapeseed oil (or other oil suitable for higher temperatures)

4. 2 apples, cored and chopped (peeled if not organic)

5. 2 cups vegetable or chicken broth (or stock), 2 cups water

6. Season with salt and sage, or other spice to taste


Heat oil in large pot and add onion and celery. Sauté for 10 minutes, until soft.

Add apples and cook for another 5 minutes.

Add stock and water. Simmer for 45 minutes.

Blitz with a hand blender or food processor.


Yam, Red Lentil & Ginger Soup

I love lentils! They store easily, cook up quickly, and add a ton of nutrients to every recipe. You can learn more about lentils and how to cook with them, here.


Yam and Red Lentil Soup Recipe1. Coconut oil, 2 tbsp

2. Sweet onion, chopped

3. 3 sweet potatoes (or yams), peeled and cubed roughly

4. 2 or 3 cloves of garlic, crushed (or turmeric for an entirely different flavour)

5. Ginger (freshly grated, or powdered, to taste)

6. 1 cup red lentils, rinsed

7. 3 cups filtered water, or 1 cup broth (stock) and 2 cups water

8. Coconut milk (optional)


Heat coconut oil in pot. Add onion and lightly sauté until fragrant, about 3 minutes.

Add sweet potato and toss until coated, cooking lightly for another 3 to 5 minutes.

Add lentils, toss, and then add water and broth.

Add garlic (or turmeric), ginger. Bring to a boil, reduce to a simmer.

Continue cooking until red lentils have simmered down into a soup and sweet potato is soft. Add water or more broth to desired texture and taste. Consider adding coconut milk instead for smoother texture and different flavour.


Dr. Sonya Nobbe, ND

Dr. Sonya Nobbe is a Naturopathic Doctor and Director of Kingston Integrated Healthcare Inc. She has been practicing in the Kingston area since 2007. Dr. Sonya maintains a family practice, with a clinical focus on complex chronic disease, including Lyme disease and Fibromyalgia.


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