That’s why we’re thrilled that Kathleen (Kat) Ashmore is sharing two soup recipes with us! She recently launched the CatwithaK Cooks food blog with a focus on healthy recipes that are family-friendly—aka meals they’ll want to eat and you’ll feel good about serving. Check out her recipes below!
Creamy Chicken Tortilla Soup
Soup Serves 4
28 oz. pureed tomatoes
6 cups chicken or vegetable stock
4 oz. canned green chiles
1 Tablespoon tomato paste
1⁄2 cup unsweetened full-fat coconut milk
1⁄4 cup extra virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2⁄3 cup black beans, cooked (optional)
1 Tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
Fresh cracked black pepper
1 jalapeno, sliced thin
5-10 tortilla chips
1 avocado, halved and sliced thin 1 lime, cut into wedges
1⁄3 cup fresh cilantro, chopped
- In a large pot set over medium heat, add olive oil to warm. When hot, add onion, garlic, and 1⁄2 teaspoon salt. Cook for 5-7 minutes until translucent. Add a few cracks of black pepper, cumin, paprika, coriander, and tomato paste and cook for 1-2 minutes to toast the spices.
- Add in the stock, tomato puree, chiles, and 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook for 20-25 minutes. Taste for salt and add more if needed. Off the heat, add in the coconut milk and stir.
- Using an immersion blender or standing blender, blend the soup for 1-2 minutes until very smooth. Transfer back to the pot and add in the chicken and black beans.
- Cook for 2-3 minutes more on the heat to fully incorporate the flavors.
To serve, ladle soup into shallow bowls and top with the jalapeno, tortilla chips, avocado, and cilantro and serve with a squeeze of lime. Enjoy!
Creamy Sweet Potato, Corn, and Kale Chowder
Soup serves 4 – 6
3 cup sweet potato, peeled and cut in 1-inch dice
1 ½ cups fresh or frozen corn
1 yellow onion, diced
3 celery ribs, diced
2 large carrots, peeled and diced
2 cups kale, chopped
3 garlic cloves, minced
3 sprigs fresh thyme
Pinch ground nutmeg
1 bay leaf
6 cups vegetable stock (homemade or low-sodium)
1 cup full fat coconut milk (or heavy cream)
Kosher salt and cracked pepper, to taste
Olive oil, for cooking
- 2 Tablespoons roasted pumpkin seeds, for garnish Heat 2 Tablespoons of olive oil In a large stock pot set over medium-low heat.
- Add the onion, garlic, celery, and carrot along with a big pinch of salt and a few turns of cracked pepper and cook, stirring, until softened (3-5 minutes).
- Add nutmeg, leaves from sprigs of thyme, and bay leaf and give it a quick stir.
- Stir in the sweet potato and corn, another pinch of salt, then the vegetable stock and bring to a boil.
- Reduce to a simmer and cook for 15-20 minutes until the potatoes are fork tender.
- Add the kale and cream and simmer for another 5 minutes.
- Taste, adjust seasoning if needed.
- Remove the bay leaf and spoon into shallow bowls, topping with the roasted pepitas for serving.
This post originally appeared on The Local Moms Network