Healthy Broccoli Soup

Who loves a hearty and creamy soup with minimal ingredients but all the deliciousness? This Healthy Broccoli Soup checks off all those boxes and can be on your table in 30 minutes flat. This vegetarian soup is gluten-free with options for dairy-free and to make it Paleo and Whole30 friendly.

Healthy Broccoli Soup

Broccoli soup may not sound exciting, but if you’ve had a good bowl of it, you know it can be something to swoon over. There are versions out there that rely on TONS of cheese, as well as other dairy and gluten to bump up the flavor but it doesn’t have to be that way. This Healthy Broccoli Soup recipe relies instead on wholesome ingredients paired thoughtfully together to make a tasty soup that still makes you feel satisfied after you’ve eaten it, but doesn’t weigh you down. This soup relies on good cooking techniques and a few tricks to leave you with the best healthy broccoli soup recipe!

Broccoli Soup Ingredients

Here’s what you need to make!

  • Broccoli
  • Butter or Oil
  • Leeks
  • Garlic
  • Vegetable broth
  • Salt and Pepper
  • Cheddar Cheese (to garnish, and totally optional)

How to Make it

While this soup FEELS creamy, there is absolutely no cream or dairy-free cream replacements in here. Instead this soup relies on some good cooking techniques to get that creamy feel. 

To start, cook down some leeks and garlic with a combination of butter and oil. If you are making this totally dairy-free, obviously omit the butter. You don’t need to add an extra tablespoon of oil in it’s place, as the butter is just there for a small flavor boost. Cook down the leeks until they are softened and aromatic.

Next add in the vegetable broth and half of the broccoli florets. At this point you want to be cooking the broccoli until it just tender. Once they’re tender you puree them to create that nice creamy feel. 

Then, add in the remaining broccoli florets and cook until it’s fork tender. The longer you cook the broccoli the more muted the green gets.

If you are adding in a touch of cheese, you can do so now at this point, and stir it in the soup. Or you can just top your bowl of soup.

Taste and adjust the seasoning. Then, enjoy!

How to Wash Leeks

Leeks can be notoriously dirty. It’s important to clean them well before using them. To clean leeks:

  1. Cut off the hard and dark green parts of the leeks off and discard. Cut off the bottom of the leek and then slice the leek in halve. Take that halve and slice it into 1/4″ pieces.
  2. Fill a large bowl with cool water.
  3. Submerge the leek pieces and swish around for 10 seconds.
  4. Let the leeks sit for 1 minute in the cool water to let any grit sink to the bottom of the bowl.
  5. Without agitating the water too much, quickly pick up the leeks directly out of the water, leaving behind any sand or dirt.
  6. Empty the water and rinse out the bowl and repeat this until step until the water is clear after you remove the leeks.

Now this isn’t your broccoli and cheddar soup from Panera, but trust us, it’ll be a favorite. Whenever I make it it’s gone instantly! It’s a healthy soup that is both delicious and nourishing at the same time.

What goes well with broccoli soup?

Aside from garnishing (if you wish) with a pile of cheese, you can whip up some easy bread and make some yummy garlic bread! Alternatively, some chips of choice or kale chips, baked potatoes, or just as a meal with sandwiches would also be yummy additions!

Watch the video:

If you like this soup recipe, check out these others:

Healthy Broccoli Soup

Prep Time 10 min Cook Time 45 min Total Time 0:55 Serves 4

Ingredients

Directions

  • 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.
  • 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.
  • Add in vegetable broth, bring to a boil then reduce heat and let simmer for 15 minutes until the soup reduces slightly.
  • 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.
  • Serve hot.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Instant Pot Chicken Parm Soup

If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!

Chicken parmesan soupInstant Pot Chicken Parmesan Soup

This Instant Pot Chicken Parm Soup takes all the classic flavors of chicken parmesan but cooked up conveniently in soup form, without much work. It is pure comfort food in a bowl, but this version is lightened up compared to the classic. This dish starts off by cooking up chicken in a flavorful broth, quickly, in the Instant Pot. Then some pasta is cooked right in the broth, though this step is optional if you want to keep it low-carb. We then top the soup with parmesan cheese and my favorite gluten-free breadcrumb alternative: pecan breadcrumbs! I really love how special these nut breadcrumbs make the dish. They are naturally gluten-free and really give you that breadcrumb flavor, in a nutrient dense form.

Why Cooking Dinner in the Instant Pot is the Best

We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Chicken Parm soup is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients. All that means an easy delicious meal without much effort.

Ingredients for chicken Parm soupChicken Parm Soup Ingredients

  • Farmer Focus Chicken Breast
  • Onion
  • Garlic
  • Tomato Paste
  • Diced Tomato
  • Salt and Pepper
  • Dried Oregano
  • Chicken Broth
  • Penne Pasta
  • Parmesan cheese
  • Pecan “Breadcrumbs”

A Note about Cooking Pasta in Soup

We call for cooking the pasta directly inside the tomato broth for this soup. But a word of caution, only do this if you plan to consume immediately. As with any soup recipe, if you cook the pasta directly in the soup, the longer it sits the more broth the pasta will soak up. Eventually the pasta will become water logged if stored, and can disintegrate. So if you want to make this soup as a make-ahead lunch or dinner, cook the pasta and store the pasta separately and only add it when you are ready to eat.

Instant pot chicken parm soup with a ladleWhy we Choose Farmer Focus to Raise the Chicken We Buy

I am so happy to continue my partnership with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.

Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model

Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.

Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!

You can also use their easy store locator to find where you can get this amazing quality chicken near you.

Sprinkling Parm on chicken Parm soupSwaps for this Chicken Parmesan Soup

Want to make this dairy-free? Simply leave out the cheese on the top! Of course, part of the flavor profile on chicken Parm, is well, the Parm! But this soup is flavorful enough that it won’t be missed too much.

Want to make this nut-free? Go ahead and leave out the pecan breadcrumbs. If you wanted to substitute them with regular or gluten-free breadcrumbs, that works too!

Don’t have an Instant Pot?

You can make this soup in the stove top too!

  1. Heat oil in a dutch oven over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Lower heat and simmer until the chicken is cooked through and tender, about 30 minutes. Remove chicken, dice and set aside
  2. Add in 1 cup of water and bring the broth to a boil. Once boiling, add the pasta and cook according to package instructions.
  3. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
  4. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
  5. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.

Chicken Parmesan soup in a bowl

If you like this soup recipe, check out these others:

If you like this Instant Pot Chicken recipe, check out these others:

Watch the video: 


Instant Pot Chicken Parm Soup

Prep Time 00:05 Cook Time 00:20 Inactive Time 00:10 Total Time 00:35 Yields 4

Ingredients

For Soup:

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 4 tablespoon tomato paste
  • 2 teaspoons oregano
  • 1-½ teaspoons salt
  • 1 teaspoon pepper
  • 1-28 ounce can diced tomato
  • 1-½ pounds Farmer Focus boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup water, or more if needed
  • 4 ounces penne pasta
  • Parmesan cheese, for garnish
  • Parsley, for garnish

For Pecan “Breadcrumbs”:

Directions

  1. Press the saute function in a 6 or 8 quart Instant Pot and add olive oil. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Shut off the saute function.
  2. Close the lid and set the pressure-release valve to sealing. Cook soup on manual high pressure for 9 minutes with a quick release. Remove chicken, dice to bite-sized pieces and cover to keep warm while the pasta cooks.
  3. Press the saute function on the Instant Pot and add in 1 cup of water. Once boiling, add the pasta and cook according to package instructions.
  4. Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
  5. Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
  6. Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Instant Pot Loaded Potato Soup

This Instant Pot Potato Soup taste just like a loaded baked potato! It’s creamy and topped with all of your favorite baked potato toppings. This comfort food soup is gluten-free and optionally made dairy-free!

Instant Pot Potato Soup

Is there anything better on a cold, chilly fall night than a big bowl of warm and comforting soup? This Instant Pot Loaded Potato Soup tastes just like a baked potato topped with ALL your favorites like bacon, cheddar cheese and chives. It’s creamy and totally satisfying. We tested out a few different ways to make it creamy, without any cream, if that’s what you need. And it’s made super easy, in the Instant Pot, of course!

Ingredients for Loaded Baked Potato Soup

  • Russet Potatoes
  • Chicken Broth
  • Salt and Pepper
  • Paprika
  • Bacon
  • Sour Cream (or Cashew Cream or dairy-free greek style yogurt)
  • Lemon
  • Garlic Powder
  • Chives
  • Cheddar cheese (omit for dairy-free)

Dairy Free Options

We tested this recipe with both a dairy-option that was more traditional to baked potatoes (sour cream) and with two dairy-free alternatives. We loved all three! The sour cream version is more classic. An alternative is to use a dairy-free yogurt, such as an almond milk version. We tested a plain almond milk yogurt and it whisked together with the soup nicely, giving it a nice creamy finish. A third alternative is to use equal amounts of homemade cashew cream here.

Don’t have an Instant Pot? 

While we’re partial to making this in the Instant Pot, here are two other alternative ways to make it without one:

In the Slow Cooker:

  1. Cook bacon until crispy, set aside.
  2. To a large slow cooker add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender on low heat for 7-8 hours or high heat for 3-4 hours.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

On the Stove Top:

  1. In a dutch oven, cook bacon over medium heat until crispy, about 7 minutes. Remove bacon and all about 1 teaspoon of bacon grease.
  2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Cover and cook until potatoes are tender, about 20 minutes.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

If you like this Instant Pot soup recipe, check out these others:

Instant Pot Loaded Potato Soup

Prep Time 00:10 Cook Time 00:25 Inactive Time 00:15 Total Time 00:50 Serves 4-6

Ingredients

  • 8 pieces of bacon, diced
  • 3 pounds russet potatoes, peeled and cut into ½” pieces
  • 4 cups chicken broth
  • 1 teaspoon sea salt
  • 1 teaspoons garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 4 ounces sour cream or dairy free yogurt or cashew cream
  • 1 tablespoon lemon juice
  • Chives, sliced, for garnish
  • Shredded cheddar cheese, for garnish

Directions

  1. Press the saute function in a 6 or 8 quart Instant Pot. Add bacon and cook until crispy, about 7 minutes. Shut off the saute function, remove bacon and all about 1 teaspoon of bacon grease.
  2. Add potato, broth, salt, garlic powder, pepper, paprika and stir. Close the lid, set the pressure valve to sealing and cook on manual high pressure for 12 minutes. Use the natural release for 5 minutes, then release any remaining pressure.
  3. Remove 2 cups of potatoes and set aside.
  4. Using an immersion blender, blend remaining soup. Whisk in sour cream and lemon juice or dairy free alternative (see note) and whisk until completely combined.
  5. Add the potatoes back to the pot, stir and season to taste with additional salt and pepper.
  6. Serve soup and top with bacon, cheese, chives and additional smoked paprika, if desired.

Recipe Notes

  1. If you are dairy-free, you can use equal portions of either a dairy-free yogurt or homemade cashew cream in place of the sour cream. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Stuffed Pepper Soup

Stuffed Pepper Soup is the perfect cold weather meal! Loaded with all of your favorite stuffed pepper flavors, but without the hassle of having to actually stuff peppers. It’s easily cooked in either the crock pot or the Instant Pot and this hearty soup is also gluten-free and optionally dairy-free.


Stuffed Pepper Soup

Are you guys ready for soup season yet? I am just about ready. And today we’re bringing an oldie but a goodie out from the archives. This Stuffed Pepper Soup has been a favorite at LCK for a while. It’s hearty, flavorful and dead-simple to make. We’ve updated the photos and have now added instructions so that you can make it either in the slow cooker or the Instant Pot. This soup has all that stuffed pepper flavor we love, but doesn’t require a lot of the steps needed to actually make stuffed peppers. It’s gluten-free and optionally Paleo and Whole30 friendly, if you omit the rice and cheese.

Stuffed Pepper Soup Ingredients

  • Ground Beef
  • Tomato Sauce
  • Diced Tomatoes
  • Beef or Chicken Stock
  • Bell Peppers
  • Uncooked Rice (omit for Paleo or Whole30)
  • Onion
  • Coconut Palm Sugar (omit for Whole30)
  • Garlic
  • Paprika
  • Salt and Pepper

To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through.

How to Make Stuffed Pepper Soup

There are a few different ways you can cook this soup! I love the choice of being able to use either the crock pot or Instant Pot when making soup depending on what my day looks like, so we’re including instructions for both. Additionally, this soup is easily made on the stove as well.

To Make Crock Pot Stuffed Pepper Soup:

To make this in the slow cooker, all you need to do is brown the meat and then add the remaining ingredients and cook on high for 4-6 hours. When I originally published this recipe I listed in the instructions to add in cooked rice at the end. Adding fully cooked rice right at the end prevents too much liquid from being absorbed by the rice during cooking. However, we’ve updated the recipe to use a small amount of raw rice instead. The reason for this is because using raw rice enables this to be a truly set-it-and-forget-it meal that doesn’t need any preparation such as making rice beforehand. The rice does lose its shape a bit, but we actually found we liked how it thickened the soup, just like a stuffed pepper would. However, if you do happen to have leftover rice and wish to add that in at the end of cooking just to heat through, feel free to do that instead. Additionally, the longer this soup sits, the more liquid the rice absorbs, the same as it would any soup with added rice.

To Make Instant Pot Stuffed Pepper Soup: 

To make this in the Instant Pot, you brown the meat, add the remaining ingredients and then cook on manual high pressure for 10 minutes with a natural pressure release for 5 minutes. It’s truly a super simple quick way to get dinner on the table!

To Make Stove Top Stuffed Pepper Soup:

Don’t have a slow cooker or Instant Pot and still want to make this soup? No problem! To cook on the stove:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink. Drain off all excess fat except 1 teaspoon.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 20 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

If you like this soup recipe, check out these others:

If you like this stuffed pepper recipe, check out these others:

Stuffed Pepper Soup

Prep Time 00:05 Cook Time 00:15 Inactive Time 00:10 Total Time 00:30 Serves 4-6

Ingredients

To Garnish

Directions

To Make in the Crock Pot:

  1. Heat oil in a pan over medium heat. When hot cook the beef until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  2. To a slow cooker add browned beef and all remaining ingredients except the rice. Mix to combine. Sprinkle the rice over the top of the mixture and close the lid.
  3. Let cook on high for 4-6 hours.
  4. Once the rice is cooked through, season to taste and serve, garnish with optional scallions and cheddar cheese and serve.

To Cook in the Instant Pot:

  1. Set Instant Pot to saute function. Heat oil and add ground beef. Cook until no longer pink, about 6-8 minutes. Drain off all but 1 teaspoon of excess oil.
  2. Add onions and peppers and cook until beginning to soften, about 5 minutes. Shut off the saute function.
  3. Add in remaining ingredients and stir well.
  4. Place the lid on the Instant Pot and set the valve to sealing.
  5. Cook on manual high pressure for 10 minutes, with a 5 minute natural release. Release any remaining pressure. 
  6. Garnish as desired, and serve immediately.

To Cook on the Stove top:

  1. Heat a large pot and add a teaspoon of oil.
  2. Once hot, add the ground beef and cook through until no longer pink, 6-8 minutes. Drain off all but 1 teaspoon of oil.
  3. Add in the peppers and onions and cook until beginning to soften, about 5 minutes.
  4. Add in the remaining ingredients and cook until the vegetables and the rice are tender, about 25 minutes. Add any additional broth as needed to thin out the soup.
  5. Serve immediately with garnish of choice.

Recipe Notes

  1. We are instructing to use uncooked rice here for the ease of making this without needing leftover rice. If you DO have leftover rice you wish to use up, feel free to make this soup as stated and add in the leftover rice at the end of the cooking time until it is warmed through.
  2. To make this Whole30 and Paleo friendly omit the white rice. You can substitute in cauliflower rice to cook at the end until heated through. Also for Whole30 omit the coconut sugar.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Our Favorite Healthy Fall Recipes

Fall is actually here, which means it’s time for all things comfort food! But that doesn’t mean it can’t be healthy, too! We’ve got a great list of our best Healthy Fall Recipes starting with breakfast and ending with dessert. And all fall long we will be adding to this list as we have new recipes, so go ahead and bookmark this page so you can cook your way through all the best pumpkin, apple and lightened-up comfort food classics!

muffin recipe for the fallThe Best Healthy Fall Recipes

It’s that time of year when everyone wants to get into the kitchen to get cooking and baking, and especially for all things comfort food. We’ve got you covered with all of the fall classics.

Apple Cinnamon Oatmeal BakeHealthy Breakfast Ideas

Apple Baked Oatmeal: This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

Apple Scones: These Gluten-Free Apple Scones are the perfect fall baking recipe. They are light and crumbly and full of apples and cinnamon. They are such a treat to serve to serve on crisp fall morning! This scone will be the hit of your weekend brunch, the star of the dessert table, or the perfect snack!

Sheet Pan Chorizo Egg Bake: This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!

Fall Breakfast Skillet: This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

Golden Milk Overnight Oats: These Golden Milk Latte Overnight Oats are the perfect make ahead breakfast that is hearty, nutrient-dense, and delicious! They require absolutely no cooking and make for a perfect anti-inflammatory overnight oats recipe.

Shakshuka: This easy Shakshuka recipe is hearty, flavorful, and the perfect breakfast, brunch, or even DINNER. It’s paleo, whole30, gluten-free, and packed with flavor! It’s a one pan dish that requires minimal clean up! 

Apple Pie Chia Pudding: This Apple Chia Seed Pudding is the perfect make-ahead breakfast! It is a delicious egg-free breakfast option that everybody will love, and the topping taste like a healthy apple pie filling! This seasonal breakfast is gluten-free, paleo and vegan.

Morning Glory Muffins: These gluten free Morning Glory Muffins are light, moist, flavorful, and filled with a variety of good-for-you ingredients! They make for the perfect start to your day.

Paleo Breakfast Hash: This Loaded Paleo Breakfast Hash is such a delicious hash for weekend BRUNCH or when you are craving breakfast for dinner! The spicy chicken sausage and bacon pair so perfectly with the sweet potato, onions, and peppers. It can be eaten as is for a veggie and protein filled breakfast, or topped with an egg!

healthy fall recipes for appetizersHealthy Fall Appetizers and Side Dishes

Roasted Eggplant Dip: Make This Roasted Eggplant Dip while eggplant is still around in early fall. It is such a delicious and healthy appetizer or snack for weekend entertaining! You will not believe how simple the dip is to prepare. It’s also gluten-free, dairy-free, Whole30 and Paleo friendly. Serve with some delicious homemade crackers and veggies and you’ve got an appetizer win!

Pigs in a Blanket: These Gluten Free Pigs in a Blanket are as perfect for a large holiday gathering as they are for game day eats. They are made using an easy gluten-free and nut-free dough that doesn’t need any chilling time. These are a sure crowd pleaser for both kids and grown-ups alike!

Bacon and Chive Deviled Eggs: These Deviled Eggs with Bacon and Chives are your answer for an easy-to-make appetizer to please a crowd! They are so delicious and can even be made ahead of time! The addition of bacon and chives bump these deviled eggs up to the next level! These are great to serve during the holidays but also make a great protein filled snack for any time of year and are compatible with Keto, Paleo and Whole30 diets!

Maple Roasted Brussels: If you are looking for a versatile side dish that works for both a quick weeknight meal or a decadent holiday dinner look no further than this Maple Roasted Brussels Sprouts with Bacon recipe! Cooking the brussels sprouts with bacon and maple syrup is sure to make this side dish a fan favorite for everybody! This paleo-friendly recipe is sweet and savory and definitely going to be in your winter meal plan rotation!

Honey Glazed Carrots: These Honey Glazed Carrots are the perfect fuss-free side dish. They’re cooked in one pan and result in the most tender, slightly sweet glazed carrots. They are so good they are borderline addictive and both kids and adults will love them! They’re paleo friendly and easily made dairy-free and a great addition to a holiday feast or a special weekend dinner.

Buffalo Chicken Dip: This 5-Ingredient Buffalo Chicken Baked Hummus Dip is the perfect lightened-up appetizer to serve for game-day or for any gathering! It is simple to prepare, made with minimal ingredients, has all of the buffalo chicken flavors you love, and it’s made with a healthy, creamy alternative: hummus.

Warm Harvest Salad with Honey Walnut Vinaigrette: This Harvest Salad has all the ingredients you’ll want in a Winter kale salad recipe! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic Dressing for the absolute perfect holiday salad all Fall and Winter Long!

healthy fall recipes for soupHealthy Fall Recipes for Soup

Egg Roll Soup: This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

Slow Cooker French Onion Soup: This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.

Black Bean Soup: This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

Wild Rice Soup with Turkey or Chicken: This Turkey Wild Rice Soup recipe is the perfect lunch or dinner to whip up after a great Thanksgiving meal. If you don’t have turkey leftovers, no problem because it also works great with leftover shredded chicken as well! This easy to prepare soup is full of veggies, it’s warm and hearty and so delicious!

Hot and Sour Soup: This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

Chicken Pot Pie Soup: This easy deconstructed chicken pot pie recipe is a classic comfort made quick! This hearty chicken pot pie soup is topped with biscuits for a quicker, yet equally as comforting family dinner. It is made gluten and grain free with  paleo and dairy free options!

Turkey Chili: This is healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it on the stove-top or right in your Instant Pot pressure cooker for an easy turkey chili recipe! Simply swap out turkey for beef to make the best beef chili recipe!

Easy Pumpkin Soup: This Easy Pumpkin Soup is creamy, flavorful, smooth, and garnished just right with Chili Garlic Oil and roasted pumpkin seeds! It’s perfect for the fall season, and for any holiday gathering! This soup comes together quickly and is paleo-friendly!

Roasted Poblano and Chicken Soup: This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Easy Lasagna Soup: This Lasagna Soup recipe is gluten-free, made in one pot or in the slow cooker, is simple to prepare, loaded with flavor, and reminiscent of the classic lasagna flavors we all love! This is such a fun and hearty soup to serve any night of the week, and you’ll have leftovers, too!

Healthy fall recipes for dinnerHealthy Fall Recipes for Dinner

Instant Pot Balsamic Chicken with Kale and Potatoes: Ready for the juiciest chicken breasts, perfectly cooked potatoes and braised kale in sweet balsamic glaze for dinner without even turning on the stove? Then this Instant Pot Balsamic Chicken is just what you need to make tonight! This dish is perfect for those hot steamy summer nights (or cool, lazy fall or winter ones) when you want to eat a home cooked meal but don’t want to heat up the house. It’s also gluten-free, paleo, low carb and whole30 friendly.

Sheet Pan Kielbasa Sausage and Sauerkraut: This one pan dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it’s largely hands-off cooking which means more time in your life! It’s Paleo and Whole30 friendly and will be a hit with the whole family.

Instant Pot Beef Short Ribs: These melt-in-your-mouth Instant Pot Beef Short Ribs are SO delicious and SO impressive but are SO easy to put together! And thanks to the Instant Pot, the braising time is slashed without sacrificing any of the flavor. This decadent dinner is naturally Paleo and Keto and Whole30 friendly and when paired with a side of quick cauli-mash will be the hit of the dinner table!

Apple Sage Turkey Meatballs: These Apple Sage Turkey Meatballs are the perfect fall dinner. They’re warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they’re paleo, gluten-free and absolutely kid-friendly!

Loaded Turkey Meatballs: These delicious meatballs are healthy and perfectly packed with flavor. They’re easy to make and paleo, gluten-free and kid-friendly, as well!

 

Easy One-Pan Eggplant Chicken Dinner: In early fall when eggplants are still abundant make this vegetarian quick weeknight dinner. It’s a hearty weeknight meal that is also vegan, paleo friendly and packed with flavor.

Whole Roasted Chicken Dinner: This Roasted Chicken Dinner recipe is the perfect one-pan-meal. The tender and juicy chicken is roasted with garlic and herbs and the accompanying vegetables are baked underneath the chicken. It’s a hands-off meal that is easy to prep, so satisfying and versatile as it can be made with any veggies you have on hand. 

Sheet Pan Herb Butter Salmon: This easy sheet pan dinner is packed with flavors straight from the farm! Use up that fresh basil, parsley, cherry tomatoes, and green beans in this Herb Butter Salmon with Blistered Tomatoes and Green Beans dish! It comes together in under 20 minutes and will be a hit with the entire family!

One Pot Cider Braised Chicken: This One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon is the perfect fall meal! Packed with vegetables and hearty autumn flavor, this dish will be the hit of any dinner, weekday or weeknight! 

Creamy Spinach and Artichoke Chicken: This Creamy Spinach and Artichoke Chicken is comfort food turned easy weeknight dinner! This optionally dairy-free dish is so creamy and tastes just like spinach artichoke dip but with fresh healthy ingredients served for dinner!  This dish is Paleo, Keto and Whole30 friendly and so delicious!

Spaghetti Carbonara: This dish delicious pasta dish uses pantry staples and it’s easy enough to make on a quick night, while having robust flavor. It uses minimal ingredients that are inexpensive and easy to find!  You’ll feel fancy and totally surprise your family and guests. Easily made gluten-free, too.

pumpkin pie on a plateHealthy Fall Drinks and Dessert Recipes

Pumpkin Pie: This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our new (nut-free) crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!

Apple Pie: This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

Chocolate Chip Pumpkin Cookies: These Chocolate Chip Pumpkin Cookies are the perfect Fall treat!  You can’t go wrong with chocolate chip cookies, especially when they’re flavored with the ultimate fall produce: Pumpkin! These cookies are also paleo friendly and gluten free!

Apple Upside Down Cake: This Upside Down Gluten Free Apple Cake is unbelievably simple to make and so delicious. It’s grain-free, nut-free and dairy-free but with no shortage of delicious apple cinnamon flavor. It’s perfect to serve up for Rosh Hashanah or to whip up for a weekend baking project after you’ve gone apple picking.

Apple Cider Sangria: This Apple Cider Sangria is everyone’s favorite Fall cocktail! It’s flavorful, packed with cinnamon, ginger, apple cider, and white wine for the perfect dinner party sangria! Serve it with a caramel rim (or opt out for simplicity), make a large pitcher, and enjoy this easy fall cocktail!

Gluten Free Brownies: If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make.

Apple Hand Pies: These Apple Hand Pies are such a great fall treat using my popular gluten-free pie crust recipe made with almond flour, and a classic apple pie filling that is heavy on the apple flavor, and perfect for so many things (hello pancakes & waffle topping)! They’re gluten-free and and the cutest thing to bake up with the bushels of fresh apples undoubtedly piling up in people’s homes this fall!  Plus, they are NOT hard to make!!

Cranberry Apple Crisp: This healthy, grain-free & paleo-friendly, Cranberry Apple Crisp is made with no oats, and is sweetened just right! It is the perfect healthier dessert for the holidays!

Pumpkin Smash Cocktail: This Pumpkin Smash Cocktail, made with Stoli Gluten Free, has all the flavors of Fall in one delicious cocktail! The easy vanilla bean pumpkin syrup makes a batch large enough to whip up a number of cocktails, perfect for a dinner party and for Thanksgiving! Top it with candied pepitas for the perfect garnish.

Apple Nachos: These healthy Apple Nachos are an amazing kid-friendly snack that is both nutritious and fun! It can be made in under 10 minutes and is perfect to serve at a playdate or send to school to celebrate a birthday. They can be customized based off of what you have on hand and we guarantee will be a hit!

Slow Cooker Pumpkin Butter: This smooth and creamy lightly sweetened spread is perfect for the fall. Made easily in the slow cooker, you can use it on everything from pancakes and waffles, on oatmeal or in your coffee. It’s refined sugar free and paleo friendly.

Slow Cooker Apple Butter: This Slow Cooker Apple Butter has no added sugar and is my all-time favorite Fall spread. It’s Whole30 compliant, paleo-friendly, and is so delicious! It’s filled with in-season fresh apples and fall spices that will make you’re home smell heavenly.

DIY Pumpkin Pie Spice: Pumpkin Pie Spice is ubiquitous come the fall, and we’re not sad about it! Especially because it’s so easy to make your own DIY Pumpkin Spice Blend and you get to control the quality of spices (and quantities) that are added to it!  Plus, you’ll likely already have what you need on hand at home in your spice cabinet so you can make it right now!


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Healthy Fall Favorites

Egg Roll Soup

This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

Pot of cabbage egg roll soupEasy Egg Roll Soup

If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

Servings of easy egg roll soup

What ingredients do you need for this paleo egg roll soup?

  • Ground pork (but feel free to make this vegetarian by substituting in mushrooms here)
  • Onion
  • Red pepper
  • Fresh ginger
  • Beef broth
  • Green cabbage
  • Carrots
  • Coconut aminos (this is a soy free substitute for Tamari or Soy sauce)
  • Fish sauce
  • Rice wine vinegar (you can substitute white wine vinegar, or lime juice if you don’t have this)

Can you make this soup ahead of time?

Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

Two portions of paleo egg roll soup

If you like this soup recipe, check out these others:

Egg Roll Soup

Prep Time 00:10 Cook Time 00:25 Inactive Time 00:00 Total Time 00:35 Serves 4

Ingredients

  • 1 tablespoon avocado oil
  • 1 lb. ground pork
  • 1 small onion, sliced thin
  • 1 medium red pepper, sliced thin
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 2 cups beef broth
  • 6 cups water
  • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
  • 2 large carrots (about 2 cups), shredded
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon rice wine vinegar (see note)

Directions

  1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
  2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
  3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
  4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

Recipe Notes

  1. If you don't have rice wine vinegar, you can substitute white wine vinegar or lime juice.
  2. To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.

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