soul soup.

I’ve been MIA for a bit due to a busy schedule and a heart-breaking loss over the summer. My sweet little sous chef was unexpectedly diagnosed with stage five cancer and quickly passed. I went from enjoying time at home, especially whipping up new dishes in my kitchen (with her on floor clean-up duty!), to getting out as much as possible and having dinner at a restaurant nearly every night. (This pic was taken on her last day alive at her favorite park.)

Now that some time has passed, and the healing has begun, I’m back to the hobby that grounds me. The hobby that makes me happy, and forces me to see joy in the simple pleasures… exactly how my sweet Allie Bear lived every single day of her life. (Don’t worry, I won’t be a complete wet blanket.)

There’s something about fall comfort food that makes you feel like everything is right with the world again. This soup started out as a way to use some leftover red potatoes, but turned into a soup that helped heal my soul — my first dish to cook since Allie’s passing. It tasted amazing and was very easy to make! Plus, it’s loaded with veggies to help negate some of those fall/holiday sweets!

I got a lot of praise/questions on Instagram when I posted the end product, so here are the simple steps to make this fall soul soup.

Need
2 cartons of low sodium vegetable broth
.3 bag of frozen diced kale (already comes diced, so you just have to pour in the soup pot)
1 pack of chopped veggies that includes squash, onion, zucchini, and bell peppers (you can get from the Whole Foods produce section)
.5 bag small red potatoes
1 cup whole wheat Fusilli pasta (these are my favorite noodles, but you can use any pasta your heart desires)
Cayenne Pepper and Paprika to your liking (I used about a tablespoon of each, but be careful not to make it too spicy!)

Hollyized Steps

Wash the small red potatoes, and chop into fours. Spray a large soup pot with EVOO, then throw in your container of veggies, potatoes, and the frozen shredded kale. Next, add in the two containers of vegetable broth. (A few of the ingredients — this picture was an afterthought.)

Add in the Cayenne Pepper and Paprika to your liking. Keep the pot of broth and veggies on medium heat until the soup boils. Then crank down to low heat, add in the cup of pasta and cover. Let the soup simmer for about 45 minutes.

Finally, ring the dinner bell and smile! Your soul soup is served! Enjoy with a happy and cozy heart! Tell me: what type of veggies/pasta did you put in your soul soup?

Print Recipe

soul soup

Course: Main Course

Ingredients

• 2 cartons low sodium vegetable broth
• .3 bag frozen diced kale (already comes diced, so you just have to pour in the soup pot)
• 1 pack chopped veggies that includes squash, onion, zucchini, and bell peppers (you can get from the Whole Foods produce section)
• .5 bag small red potatoes
• 1 cup whole wheat Fusilli pasta (these are my favorite noodles, but you can use any pasta your heart desires)
• Cayenne Pepper and Paprika to your liking (I used about a tablespoon of each, but be careful not to make it too spicy!)

Hollyized Steps:

• Wash the small red potatoes, and chop into fours. Spray a large soup pot with EVOO, then throw in your container of veggies, potatoes, and the frozen shredded kale. Next, add in the two containers of vegetable broth. (A few of the ingredients — this picture was an afterthought.)
• Add in the Cayenne Pepper and Paprika to your liking. Keep the pot of broth and veggies on medium heat until the soup boils. Then crank down to low heat, add in the cup of pasta and cover. Let the soup simmer for about 45 minutes.
• Finally, ring the dinner bell and smile! Your soul soup is served! Enjoy with a happy and cozy heart! Tell me: what type of veggies/pasta did you put in your soul soup?