Carrot Potato Soup


Nothing is more comforting to me on a chilly day than a warm cup of creamy soup and a crusty piece of bread. This simple, healthy soup is made with carrots, potato, onion, garlic, some seasonings and chicken broth. Once cooked, the soup is puréed in the Magic Bullet blender to create a creamy texture. I like to top this soup with a dollop of sour cream to finish it off just before serving.


Carrot Potato Soup


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/4 tsp pepper
  • 1 tbsp olive oil


  1. Heat the olive oil in a large pot over medium heat and cook the onions until soft, about 7 minutes.
  2. Add the garlic, carrots, potatoes, chicken broth, and spices and bring to a boil.
  3. Lower the heat and simmer for 25 minutes.
  4. Cool to room temperature, then blend in a Magic Bullet pitcher until creamy.


Makes 4 servings



Old Bread Dumplings


We have all heard of using stale bread for croutons, but here is another recipe that uses stale bread as the main ingredient! These dumplings are great in soup, but also can be eaten alone. Stale bread is ground down to crumbs using a Magic Bullet blender, and then mixed with egg, milk, flour, bacon, onion, and herbs to form dumplings. They are then boiled in broth until cooked.





Old Bread Dumplings


  • 2 cups stale bread, broken into small pieces
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp flour
  • 2 strips cooked bacon, crumbled
  • 1/2 onion, chopped
  • 1 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp salt
  • 4 cups chicken broth



  1. Cook the onion in heated olive oil in a skillet over medium heat for 7 minutes, until soft.
  2. Add the bread to a Magic Bullet pitcher and blend until your get bread crumbs and pour into a bowl.
  3. Add the remaining ingredients to the bowl and stir until combined.
  4. Form 2-inch balls with your hand and drop into a pot of boiling chicken broth.
  5. Cook the dumplings for 20 minutes, then carefully remove with a strainer.


Makes 12 dumplings



Happy New Year! New year, same me. The same me that doesn’t believe in juice cleanses or detoxes or intermittent fasting to jumpstart weight loss or a diet plan of any kind. Did you know the word “diet” means to eat? Meaning, my diet consists of real foods. Not, I’m going on a diet to lose weight. Somewhere along the lines of modern day talk we lost a sense of the word.

Anyway…you won’t find any weight loss tricks around here. You will find, though, healthy, real and whole foods that make you feel and perform your best. This means that if you switch from processed foods to making my recipes, you may see a shift in weight because you’re properly fueling your body and giving it energy it needs to work properly, giving you power for your workouts or simply digest and use nutrients properly. One thing I do have to give you though is a little jumpstart for the new year if you’re feeling like you’re full of inflammation and water weight, aka, holiday bloat. This soup contains many vitamins, minerals and nutrients that will flush out any toxins and help you on your way to a healthy new year. This can be eaten alongside healthy fats, lean protein or whole grains.


Anti-Inflammatory Reset Soup


  • 1 bunch swiss chard
  • 3 small knobs bok choy
  • 2 large stalks celery
  • 1 small head broccoli
  • 6 baby carrots, or 1 large carrot
  • 1/4 cup parsley, chopped
  • 1 scoop vital proteins collagen (optional)
  • 1 tsp turmeric
  • ½ tsp ginger
  • 1/2 tsp black pepper


  1. Peel and chop off ends of veggies.
  2. Add all ingredients to stock pot.
  3. Add enough water to cover veggies and boil until softened.
  4. Let cool. In small batches, blend in Magic Bullet until creamy.
  5. Serv with a swirl of coconut milk if you prefer and enjoy!

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes



Moroccan Chickpea Soup


Not only is this Moroccan chickpea soup comforting to eat, the aromas of cooking it will fill up your whole house. Many different spices are used to make this soup, including cinnamon and paprika. The combination of tomatoes and chickpeas blended into a creamy texture will excite your taste buds to the max. A fresh herb like cilantro makes a beautiful topping, and adds yet another dimension of taste to this dish.


Moroccan Chickpea Soup


  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 13.5 oz can chickpeas, drained
  • 1 13.5 oz can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch cayenne pepper



  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions and garlic and cook 7 minutes, stirring occasionally.
  3. Add the spices and stir for 30 seconds.
  4. Add the chickpeas, tomatoes and broth and bring to a boil.
  5. Simmer for 30 minutes, then cool to room temperature.
  6. Blend the soup until creamy in a Magic Bullet pitcher.
  7. Rewarm in the pot and serve.


Makes 2 servings



Carrot Tahini Soup


Carrot soup is a regular side dish in our family. After making it for so many years, I decided to change things up a little and add tahini. Now, I don’t make carrot soup without it because it tastes way more interesting than a plain carrot soup. A pinch of turmeric gives the soup a nice, bright color, and pistachios add another pop of color and texture while acting as a delicious topping. This recipe makes four servings, so you will have to blend portions of the soup since it won’t all fit into the Magic Bullet pitcher at once. You can control the texture by blending longer for a smoother, creamier soup and shorter for a thicker soup.

Carrot Tahini Soup Recipe


  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 6 cloves garlic, finely chopped
  • 1 lb carrots, peeled and chopped
  • 1/3 cup tahini
  • 1/4 tsp turmeric
  • 1/4 tsp ground black pepper
  • 4 cups vegetable broth
  • 1 tsp lemon juice
  • Pistachios, for topping



  1. Add the olive oil to a large pot and heat stove to medium heat.
  2. Cook the onions and garlic, stirring occasionally, in the pot for 7 minutes.
  3. Add the turmeric and stir.
  4. Add the carrots, then the vegetable broth and bring to a boil.
  5. Cook the carrots until tender, about 30 minutes, then bring to room temperature.
  6. Add the tahini and pepper and let all the ingredients in the pot cool.
  7. Transfer to a Magic Bullet pitcher and blend to desired texture.
  8. Add back to the pot and heat through. Add the lemon juice and stir.
  9. Serve and top with shelled pistachios.


Makes 4 servings



Avocados are smooth, creamy and incredibly satisfying. What better food to turn into a healthy chilled soup that’s great as an appetizer or a light meal?

This recipe is simple, combining the avocado with chicken broth (feel free to sub in veggie broth if you’d like), milk, lime juice, seasoning and just a touch of serrano pepper for a little kick.


Chilled Avocado Soup Recipe


  • 1 avocado
  • 1/3 serrano pepper
  • 1 cup milk
  • 1 cup chicken broth
  • 1/2 tbsp. lime
  • 1/2 tsp. dried cilantro
  • Salt and pepper



  1. Chop and scoop avocado into Magic Bullet. Cut Serrano pepper length-wise to easily remove seeds before adding to Magic Bullet.
  2. Combine all ingredients in Magic Bullet and blend. Let cool in refrigerator.


You’ll be bringing home bag after bag of avocados in no time!



I guess my mind is on the perfectly sweet and delicious corn and basil I keep finding at the farmer’s market, because here’s another crazy delicious recipe taking advantage of this spring bounty.

Taking my lead from Serious Eats, here’s a way to whip up a corny, corny soup with lots of deep, rich, and complex flavor in under 30 minutes using your pressure cooker. (I suppose if you didn’t have a pressure cooker you could cook this for about four times as long, for similar results.) If you’ve never had corn soup (I hadn’t), you’re in for a treat: it’s like the essence of corn and so creamy without adding any extra cream. Plus, it’s vegan if you use vegetable broth. I take this to the next level by topping it all with crispy chorizo – in my case, soy chorizo, so that’s vegan, too. What a world!


Pressure Cooker Corn Soup with Basil and Leeks


  • 2 tbl butter
  • 2 small leeks, dark green parts discarded, roughly chopped
  • 1 clove garlic, peeled
  • 4 ears of corn, husk and silk removed, cobs broken in half crosswise and reserved
  • 1 bay leaf
  • 4 sprigs basil
  • 3.5 cups chicken or veggie broth
  • Minced fresh chives, for serving
  • Crispy chorizo, for serving



  1. Melt butter over medium heat in a pressure cooker. Add leeks and a big pinch of salt. Blend the garlic in the Magic Bullet and add to the leeks. Cook, stirring, until softened, about four minutes.
  2. Add corn with cobs, bay leaf, basil sprig, and enough broth to barely cover the corn.
  3. Seal pressure cooker and bring to high pressure. Cook for 15 minutes. Release pressure using quick-release method and uncover.
  4. Fish out the corn cobs, bay leaf, and basil sprigs. Discard them.
  5. Working in batches, transfer remaining mixture to the Magic Bullet. Blend, adding broth as necessary to get a nice consistency. Taste for salt.
  6. Serve, passing chives and chorizo.




Fennel Bean Soup



Fennel is one of my favorite vegetables to cook with because it’s incredibly flavorful. It also adds a wonderful flavor to soups. In this soup recipe, I combine chopped fennel with onion, tomatoes, broccoli, kale and white beans. By blending half of the soup and adding it back in, you create a nice, creamy texture. Chop off the fronds and add on top of the soup for an elegant presentation!

Fennel Bean Soup Recipe


  • 2 tbsp olive oil
  • 1 fennel bulb, chopped
  • 1 yellow onion, chopped
  • 4 cups chicken broth
  • 1 can white beans, drained
  • 1 can diced tomatoes
  • 1 cup broccoli florets
  • 1 cup chopped kale
  • 1 tsp thyme
  • 1/4 tsp pepper



  1. Add the oil to a large pot over medium heat, then add the onion and fennel.
  2. Cook for 10 minutes, then add the broth, beans, tomatoes, broccoli, kale, thyme and pepper.
  3. Bring to a boil and cook for 25 minutes.
  4. Cool to room temperature and transfer half of the soup to a Magic Bullet pitcher and blend.
  5. Add back into the soup, stir and reheat before serving.


Makes 4 servings



Creamy Corn Chowder


Crumbled bacon with this hearty corn chowder is a match made in heaven. Sweet corn is blended together with potatoes and heavy cream to create a creamy chowder. Blend the entire batch of soup if you like it extra creamy, or leave some unblended if you want a little more texture to your chowder. Either way, you will love how creamy and filling this soup is and how easy it is to make. Serve this corn chowder as a side to your favorite BBQ menu, or as a main for a hearty lunch.


Creamy Corn Chowder Recipe


  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups frozen sweet corn
  • 1/2 tsp thyme
  • 2 potatoes, peeled and chopped
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/4 tsp ground black pepper
  • 1/3 cup crumbled cooked bacon for topping



  1. Heat the butter in a large pot over medium heat and add the onions and garlic. Cook for 7 minutes, stirring occasionally.
  2. Add the corn, thyme, potatoes, pepper, cream and chicken broth and bring to a boil.
  3. Simmer for 20 minutes, then cool to room temperature.
  4. Blend the soup in a Magic Bullet blender until creamy, then add back to the pot.
  5. Serve with crumbled bacon on top.


Makes 6 servings



Cozy up to a cup of the red pepper butternut squash soup and a blanket on a chilly winter day. Roasted red peppers add a huge amount of flavor to this simple butternut squash soup that you are going to love. By making a large pot of this soup, you can save leftovers in the refrigerator or freezer for another day. Add more or less curry powder to taste, and don’t forget a dollop of cold sour cream when serving.


Roasted Red Pepper Butternut Squash Soup Recipe


  • 2 red bell peppers, halved
  • 1 butternut squash, peeled and chopped
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cups chicken broth
  • 2 apples, cored, peeled and chopped
  • 1/4 tsp nutmeg
  • 1 tsp curry powder
  • 1/4 tsp ground black pepper



  1. Preheat the oven to the broil setting.
  2. Place the bell peppers skin-side up on a baking sheet and place in the oven for 8 minutes, until skins start to blacken.
  3. Remove the peppers from the oven and allow to cool for 10 minutes, then peel off the blackened skin.
  4. Add the oil to a large pot over medium heat and add the onion, apples, squash and spices. Cook for 7 minutes, stirring occasionally.
  5. Add the bell peppers and broth and bring to a boil.
  6. Simmer for 20 minutes uncovered, then cool to room temperature.
  7. Blend in a Magic Bullet pitcher until smooth and add back to the pot to reheat.


Makes 6 servings