The Best Fall Soups
Our Editorial Director, Steph has been following Ashlea of All the Healthy Things for quite some time. She’s made so many of her gluten-free, dairy-free recipes, but Ashlea’s healthy take on classic soups are probably her favorite. What makes this Chicken Tortilla Soup recipe so special is a secret ingredient: full-fat canned coconut milk. While it sounds a bit strange, the rich, creamy taste it adds is delicious. Another recipe highlight? This soup includes homemade tortilla strips that are one thousand times better than any store-bought version.
Our Junior Designer, Sophie, is based in London, so she knows a thing or two about the power of comfort food on a dreary day. This fall, she’s making Britney Breaks Bread’s Roasted Red Pepper and Pumpkin Soup to help celebrate the season. It’s made with canned pumpkin, coconut milk, fresh red peppers and tons of flavorful herbs. As a bonus, this recipe is also vegan and gluten-free, in case you’re cooking with a special diet in mind.
Sam is our team Creative Strategist (who also happens to be Anastasia’s sister), and she’s also a really great cook. She’s always testing out new recipes in her San Francisco Victorian Flat, including this Asian-inspired soup from Bon Appétit. As a pro tip, Sam advises not to be too bound by following the exact recipe. “I switch up the greens with whatever I have around or whatever is in season,” she said.
Our fearless leader, Anastasia, is a huge fan of Inspired With a Twist and turns to Ana’s recipes on a weekly basis. And despite Austin’s lingering heat, she’s embracing soup season with Ana’s take on lentil soup featuring sweet potatoes and fried halloumi cheese. It’s yet another soup recipe made with creamy coconut milk and is best served with fresh naan to dip and enjoy.
Our Account Manager and Copywriter, Christine, is a certified world traveler. As in, she’s been to 40+ countries, visiting nearly every inch of the globe. She’s tried cuisine from ALL the places, and found her favorite soup in Italy. “We fell in love with Ribollita when traveling through Tuscany,” she said. Bonus: it’s a really practical way to help use up leftover vegetables or bread you have on hand.
Erin works as our Account Director, but she’s also a busy mom of two kiddos. To help streamline the weeknight chaos, she needs recipes that are fast, easy, but also really flavorful. Erin swears by this Green Chicken Pozole from Goop that’s all made in the crockpot. Insider info: she uses Trader Joe’s green salsa as the base to save even more time in the process.
We can’t want to hear which soups you’re making this fall season. Be sure to leave us a comment and let us know your favorites, too.
BY: ANASTASIA CASEY
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