I LOVE SOUP. Its hearty, full of nutrients, versatile and so easy to make a giant pot and enjoy throughout the week. This soup? Well its in my personal Hall of Fame favorites. My friend Lauren Song made this for me when I visited her while on a Whole30 once and my entire world was changed. I have since changed the recipe, as I tend to do, subbing ground turkey with italian sausage seasoning for the Italian sausage (no pork for me!) and minor tweaks here and there. This is one of those recipes I find myself typing up to send friends constantly, and its honestly one of my favorites to make for dinner guests. These days I have been serving it with a loaf of my homemade crunchy bread (more on the easiest + best recipe later).

This is not a quick + easy recipe. This one takes time. There is roasting, blending, soaking, chopping. But you are making a pot of something wonderful from scratch. It is rich in nutrients + filling to boot. PLUS It is delicious and makes a huge batch. I often freeze a good portion so I can have on a week I don't have time to make it. 

Check out my serving suggestions at the bottom to see how we use it. I will use them as a side for any taco night, serve with rice as its very own entree, or lately have been serving as the main filling for vegetarian tacos. No matter which way you decide to enjoy these I would suggest topping with some shredded sharp cheddar cheese, guacamole + Tapatio hot sauce. I am not opposed to tortilla chips being involved either, because what in the world is more delicious than tortilla chips?

Give it a try + enjoy it as much as we do!

Cooking can seem intimidating at times but the more you do it, the more forgiving you realize it is. Since then I have started experimenting with my own curries, rarely repeating the same thing twice. Through that I have created a base recipe that allows me to alternate some of the vegetables I add based on what I have and what we are in the mood for.