Three Quick Dishes: Savory and sweet soups to warm you up

Three Quick Dishes: Savory and sweet soups to warm you up

January 12, 2020

You want to cook at home, but you feel like you don’t have the time, deciding “Chinese Take-out or a pizza is so much easier!” This mentality is exactly what inspired me to start a Three Quick Dishes series. Look for these blogs once or twice a month.

This time of year, I turn to homemade soups. Canned soups and restaurant soups are often loaded with cream and salt, wreaking havoc on your health goals so I have developed several quick and easy soup recipes that are healthy and delicious!

Serve these with a crusty whole-grain bread and your whole family will be satisfied.

Spicy Kale and DIll Soup


  • 2 fist-sized russet potatoes cut into cubes
  • 1-½ cups chopped onion
  • 3 cloves minced garlic
  • 6 cups of filtered water
  • Herbamare to taste
  • ½ teaspoon of cayenne pepper
  • 1 and 1/2 bunches of kale, cleaned and chopped and slightly steamed
  • ½ cup of minced dill
  • A small handful of basil leaves


  1. Place the potatoes, onion, garlic, water and Herbamare in a soup pot. Bring them to a boil then cover and simmer for about 25 minutes.
  2. Use a food processor or blender to puree the boiled soup with the kale and fresh herbs. You will need to do this in several batches.
  3. Return the soup to the pot and heat slowly. Serve hot. “(Note: You can save even more time by blending the soup using an immersion blender).

Note: You can save even more time by blending the soup using an immersion blender.

Delicata Squash and Pear Soup


  • 3 or 4 Delicata Squash – chopped and seeded
  • 2 Pears – cored and chopped
  • water – to cover
  • pinch of salt
  • ½ teaspoon basil
  • ½ teaspoon sage
  • ½ teaspoon nutmeg
  • 1 TBS olive oil


  1. Place squash and pear in large pot – chop into smaller pieces if you want to cook faster
  2. Cover with just enough water to cover squash/pear mixture
  3. Place lid on pot and bring to boil
  4. Add a pinch of salt, a dash of olive oil and your herbs.
  5. Cook on med heat for 20-30 minutes or until squash is tender
  6. Once cooked, use a hand-held blender or food processor to puree to a smooth and rich consistency
  7. Serve immediately or set aside for reheating later – tastes great both hot and cold

Quickest Chicken Noodle Soup Ever


  • 1 rotisserie chicken, breast meat shredded
  • Salt and pepper to taste
  • 2 celery stalks, diced
  • 1 large onion diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 8 oz. whole wheat egg noodles


  1. Sautee celery, onion and carrots in olive oil in a large coup pot for 6-8 minutes or until soft.
  2. Add garlic and saute for 2 more minutes. Add a couple teaspoons of broth if it gets sticky.
  3. Add broth and bring to a boil.
  4. Add chicken and salt and pepper to taste.
  5. Reduce to a simmer for 10 minutes.
  6. Return to a soft boil.

As soon as the noodles are soft, serve the

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