Healthy Broccoli Soup

This Broccoli Soup is hearty, creamy, and delicious, without any of the junk! It’s hands down one of my new favorite recipes that will totally surprise you! 

Healthy Broccoli Soup


Years ago, the broccoli cheddar soup at Panera Bread was my jam. I loved that soup. Now, looking back, I can’t believe how often I consumed it. For so long I have wanted to create a version that was creamy and delicious, that I wouldn’t feel bad (or feel sick) after eating. This soup is it!

Broccoli has also in season in my CSA these few weeks, so broccoli soup it is! Lighter comfort food is the best.

Healthy Broccoli Soup

Healthy Broccoli Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 1 large head of broccoli
  2. 2 tablespoons grass-fed butter
  3. 1 cup chopped leeks
  4. 4 garlic cloves, minced
  5. 4 cups vegetable broth
  6. 1 teaspoon fine sea salt, more to taste
  7. 1/2 teaspoon black pepper, more to taste
  8. Pinch red pepper flakes
  9. Optional: 1/2 cup cheddar cheese
  1. Cut broccoli into florets. In a pot over medium heat, bring 3 cups of water to a boil. Add in broccoli florets, reduce heat to medium, and parboil until fork tender, 3 to 4 minutes. Drain and transfer broccoli to a bowl and set aside.
  2. In your pot, heat butter and sauté leeks and garlic for 1 minute. Add in half of the broccoli and sauté for 3 minutes until veggies are sweating and broccoli is soft.
  3. Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
  4. Using an immersion blender, blend soup until smooth. Add in remaining broccoli florets, salt, pepper, and red pepper flakes. Let simmer for 15 minutes. If adding cheese, do so here and stir to combine. Taste and adjust seasoning as desired.
  5. Serve hot.
Lexi's Clean Kitchen
Healthy Broccoli Soup

Healthy Broccoli Soup

Slow Cooker French Onion Soup

This Slow Cooker French Onion Soup is comfort food at it’s finest. Packed with all of the french onion flavor you love and cooked just right, you’ll love this topped with my bread and cheese, or plain as a light onion soup!

slow-cooker-french-onion-soup5It’s official, you are all loving Slow Cooker Sunday as much as I am! We started with Carne Asada, then moved onto Thai Curry Chicken. Both of which have been MAJOR hits with you lovely individuals! Don’t forget to keep on tagging me on Instagram when you make a dish!

I took a little poll on Snapchat earlier this week to see which recipe you guys wanted first. The choices were…

A. Pork Ragu

B. French Onion Soup

C. Short Rib Stew 

D. Other

It was pretty close between the French Onion and Short Rib Stew, but don’t you worry, you’ll have both of them!

Slow Cooker French Onion Soup

You pile it allllllll in.

And then we’re going to cook those onions to perfection! 

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup
Serves 8
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
  1. 3 tablespoons grass-fed butter
  2. 1 tablespoon extra-virgin olive oil or avocado oil
  3. 4 white onions, sliced
  4. 2 red onions, sliced
  5. 1 tablespoon coconut sugar
  6. 3 cloves of garlic, minced
  7. 1/4 cup balsamic vinegar
  8. 2 teaspoons dried thyme or 2 fresh thyme sprigs
  9. 2 bay leaves
  10. 1 teaspoon salt, more to taste
  11. 1 teaspoon black pepper, more to taste
  12. 7 cups beef broth
  13. 1/2 teaspoon fish sauce
  14. 1 tablespoon arrowroot flour
  15. Optional: chili flakes
  16. Options: 1/4 cup shredded Gruyere cheese
  17. Optional: 1/4 cup shredded mozzarella cheese
  18. Optional: 1 batch bread (see recipe here)
  1. Place butter and oil in the bottom of your slow cooker insert.
  2. Add in sliced onions, coconut sugar, garlic, balsamic vinegar, half the salt and pepper, thyme and bay leaves. Toss to coat and cook on low for 6 hours.
  3. After 6 hours, add in beef broth, fish sauce, arrowroot flour, and the remaining salt and pepper.
  4. Let cook for the remaining 2 hours. Remove bay leaves and thyme sprigs if using fresh thyme. Taste and add salt and pepper as desired.
  5. Heat the oven to 350°F. Divide the soup between oven-safe bowls. Top each with a slice (or two) of toasted bread and sprinkle cheese in a thick layer over the bread and up to the edge of the bowl. Bake for 20 to 30 minutes until cheese is bubbling. Broil on high for 1 minute.
Lexi's Clean Kitchen

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup

Happy cooking!


Thai Curry Soup

This Thai Curry Soup is my new favorite! I love all things Thai, and I especially love a filling, super flavorful soup. This dish is packed with so many of your CSA and farmer’s market veggies: Summer Squash, Bok Choy, Snap Peas, Basil, and Cilantro. It’ll be a hit of dinner, and then some with leftovers!


Week 3 of my CSA summer series with PaleOMG & Fed and Fit is here! There are now 9 recipes in the series and they are SO amazing. Don’t forget to check out week 1 and week 2. I am in love with this series because I get to bring you all sorts of fabulous recipes with all the fresh ingredients from my farm and backyard, and ones that are in abundance for you, too! 



Thai Curry Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 1 tablespoon avocado oil, coconut oil, or extra-virgin olive oil
  2. 2 inch stalk lemongrass (white part), minced
  3. 2 garlic cloves, minced
  4. 1 inch chunk ginger, minced
  5. 1 cup shitake mushrooms
  6. 2-3 medium bok choy, sliced
  7. 1 cup bean sprouts
  8. 1 cup snap peas
  9. 32 ounces chicken broth
  10. 1 13-ounce can coconut milk
  11. 1/2 teaspoon fish sauce
  12. 1 lime, juiced
  13. 1 tablespoon curry powder
  14. 3 thai birds eye chilis, chopped
  15. 1/2 cup fresh basil leaves, chopped
  16. 1/2 cup cilantro leaves, chopped
  17. 1 teaspoon fine sea salt, more to taste
  18. 1/4 teaspoon black pepper
  19. Pinch red pepper flakes, more to taste
  20. 1 pound shrimp, deveined and peeled
  21. 2 large zucchinis or summer squashes, spiraled (about 13 ounces)
  22. Optional: 1 to 2 cups cooked rice noodles (about 7 ounces uncooked)
  23. Additional basil leaves, for garnish
  24. Additional cilantro leaves, for garnish
  25. Additional lime wedges, for garnish
  26. Additional red pepper flakes, for garnish
  1. In a large dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
  2. Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
  3. Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
  4. Add in shrimp and mix until shrimp becomes opaque.
  5. Add in spiralized summer squash or zucchinis, and rice noodles if adding.
  6. Taste and adjust salt and spices as desired. Garnish and serve hot.
Lexi's Clean Kitchen



 Juli made you Easy Shrimp Skewers with Chard Cilantro Pesto

Easy Shrimp

Cassy made you Thai Chard Shrimp Wraps

Thai Chard Shrimp Wraps 


What is your favorite Thai dish?

Game Day White Chicken Chili

Game day weekend is here! Do you have your menu planned and ready to go? Throw this Game Day White Chicken Chili into your slow-cooker, then simply set it and forget it! As soon as it’s time for the game, whip out those bowls, spoons, garnishes, chips, and DEVOUR!

Sound like a good plan?

Game Day White Chicken Chili

I was so excited to walk into my local Shaw’s and Star Market this week and find the essential part of this recipe: Chopped Green Chiles from Old El Paso. They pack in the flavor into this soup!

Game Day White Chicken Chili

Place all of your ingredients in, add in your broth and spices. Set it…. and forget it! How easy is that?

Game Day White Chicken Chili

Game Day White Chicken Chili

White Chicken Chili
Serves 6
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Prep Time
5 min
Prep Time
5 min
  1. 3 chicken breasts
  2. 1 red bell pepper, diced
  3. 1 onion, diced
  4. 2 garlic cloves, minced
  5. 1 jalapeno, diced (if you like it less spicy, remove seeds)
  6. 1 can Old El Paso Crushed Green Chiles
  7. 3 cups chicken broth
  8. 1 lime, juiced
  9. 1/4 cup cilantro leaves, chopped
  10. 1 teaspoon chili powder
  11. 1 teaspoon ground cumin
  12. 1 teaspoon fine sea salt
  13. Pinch freshly ground black pepper
  14. Optional: 1 15-ounce can white beans
Serve with
  1. Non-GMO Tortilla Chips
  2. Plantain Chips
  3. Extra Cilantro
  4. Sliced Avocado
  5. Diced Scallions
  6. Chopped White Onion
  7. Additional jalapeño slices
  8. Limes
  1. Place all ingredients into your slow cooker except for the lime juice
  2. Give one good mix to combine spices into the broth
  3. Set it on low for 8 hours or high for 6 hours
  4. Once done, use two forks to shred chicken, and add in lime juice
  5. Mix to combine
  6. If serving for the game, let the soup stay warm in the slow-cooker
  7. Garnish and serve!
Lexi's Clean Kitchen
Game Day White Chicken Chili

Game Day White Chicken Chili

 What are you serving up on Sunday?

This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.

Butternut Squash Curry Soup

This creamy butternut squash curry soup has hints of curry and a touch of sweetness, the perfect cold-weather soup! It’s dairy–free, flavorful, and delicious!


It’s now officially soup season but who am I kidding? I’ve been making soups for months now! I love the flavors of butternut squash paired with curry. It warms me up and packs the flavor. 



I love using Pacific Foods Chicken Bone Broth in this soup, but you can use any of their broths and stocks for this recipe! Chicken, turkey, or veggie stock, or some bone broth!


Butternut Squash Curry Soup
Serves 6
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  1. 1 large onion, diced
  2. 1 clove garlic, minced
  3. 1/4 cup coconut palm sugar
  4. 1 tablespoon grass-fed butter
  5. 1 tablespoon ground cumin
  6. 1 tablespoon curry powder, more to taste
  7. 1/2 teaspoon turmeric
  8. 1/2 teaspoon of cinnamon
  9. 1/2 teaspoon black pepper, more to taste
  10. 2 teaspoons salt, more to taste
  11. 1/2 cup full-fat coconut milk (additional for garnish)
  12. 32 ounces Pacific Foods Chicken Bone Broth
  13. 1 butternut squash, peeled and cubed
  1. Place 1 tablespoon of butter in a dutch oven or pot on medium heat and let it melt
  2. Add in onion and cook until slightly brown
  3. Add garlic, spices, and sugar and cook until spices become fragrant (about 1-2 minutes)
  4. Add in butternut squash and cook down for 5 minutes, stirring often
  5. Add coconut milk, chicken stock, and bring to a boil
  6. Once at a boil, turn down heat and let simmer for 20 minutes
  7. In a high-speed blender, blend soup in batches (it took me two) until the soup is smooth
  8. Place soup back into the pot, bring to a boil, and let reduce for 10 minutes
  9. Taste soup and adjust seasoning accordingly
  10. Garnish with salt, pepper, and additional coconut milk
  1. For dairy-free sub oil of choice
Lexi's Clean Kitchen



Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!


What soups do you plan on making this winter?

How To Build The Perfect Soup

Happy Friday, all! We are changing gears this week for Healthy Food Friday with American Express. Pumpkin recipes out, hearty cold-weather holiday food in! All Fall and Winter long, my Dutch ovens stay out and a soup is constantly cooking. This infographic will help you build the perfect soup!

How To Build The Perfect Soup | Infographic

How To:

1. Choose a fat: Grass-fed butter, olive oil, avocado oil.

2. Choose a base (1 or 2): chicken stock, beef stock, vegetable stock, tomato puree, pureed veggies, cream, dairy-free milk.

3. Choose your meat: chicken, ground beef, ground turkey, steak, fish.

4. Choose your veggies: onion, garlic, celery, carrots, peppers, potatoes, sweet potatoes, butternut squash, spinach, kale, green beans, zucchini, etc.

5. Choose your spices: start with salt and pepper, then go with a flavor combination that works for your soup!

Example: for chili use cumin, chili powder, celery seed, granulated garlic, paprika, cayenne, salt and pepper.



Heat your fat with your aromatic veggies (like garlic and onion).

Sauté for 3-5 minutes then add in your meat and cook until brown (remove any meat bones if you have)

Add in additional veggies and let cook for 5-10 minutes, or until fork-tender. Add softer veggies towards the end, like spinach.

Add in your base(s) and then in your spices and mix well to combine.

Bring to a boil then reduce heat and let simmer.

Add cream if you want a cream soup. Transfer to a high-speed blender if you want a fully pureed soup.

Garnish and enjoy!

*Certain aspects will vary based on the soup you decide to create.



Choose a meat that complements your base (E.G. chicken with chicken stock).

Consider adding two bases: chicken stock and diced tomatoes, pureed tomatoes and cream, etc.

Use whatever veggies you have on hand, but go in with an end game for the type of soup you want to create!

To avoid over spicing, taste and adjust spices as you go!


Try These:


Easy Pumpkin Soup



Meatball Stew


30-Minute Taco Soup


I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.

What is your favorite type of soup?