Sheet Pan Chicken and Gnocchi with Broccoli Rabe: A Weeknight Game-Changer

I can barely contain my excitement – I’m absolutely giddy over this recipe!

The other day, a few friends and I were talking about what we thought this year’s recipe trends would be. (It’s the kind of weird conversation that food bloggers have.)  

I said I thought people would be looking for easy, hands-off recipes.

I don’t know about you, but I haven’t felt like spending a ton of time in the kitchen lately. Judging by the number of people I know who are suddenly all about their pressure cookers and air fryers, I have a feeling I’m not the only one.

When it comes to easy dinner, it doesn’t get much simpler than this sheet pan chicken and gnocchi. Everything cooks together on one pan – no sautéing, no browning, no boiling, no special equipment. No stress. Very little mess.

In just 30 minutes, you’re rewarded with a meal of plump gnocchi, juicy chicken, and slightly charred broccoli rabe.  

What you’ll love about this recipe:

• Easy Clean up – Everything cooks together on one sheet pan, so cleanup is a breeze!
• Hands Off – Let the oven do the work while you take a few minutes to relax
• Full of flavor – There’s tons of flavor in each bite, thanks to a bright and tangy lemon sauce

Did you know you can bake gnocchi?

This recipe was inspired by one that I saw in last month’s issue of Eating Well (one of my absolute favorite magazines!) 

I had never heard of cooking gnocchi in the oven before, and I had a hard time believing that they didn’t need to be boiled first. I was still skeptical even as I pulled the pan out of the oven.

Then I tasted one, and my mind was completely blown.

The gnocchi were plump and tender, with crispy edges where they touched the pan and a mild lemon flavor. It’s a weeknight game-changer.

Ingredients for sheet pan chicken and gnocchi

• Chicken thighs. Thighs have so much flavor and, since they’re smaller, they’re perfectly portioned. You’ll need boneless, skinless thighs for this recipe. Sometimes I have a hard time finding thighs without the skin. If you run into that issue, you can either roast them with the skin on (yum) or pull it off for a lower calorie option. If you can afford them, splurge on organic thighs for this recipe – they’re not as greasy as conventional chicken thighs and have a cleaner chicken flavor.

• Shelf stable gnocchi. You’re looking for the dried gnocchi in a vacuum pack for this recipe. Look for it in the pasta aisle! I like using traditional potato gnocchi, but I’ve also had success with gluten-free versions. I do not recommend whole wheat gnocchi for baking.
• Lemons. You’ll juice one to make the sauce and slice the second up to toss with the other ingredients on the sheet pan. Yay for lots of lemon-y flavor!
• Garlic powder and red pepper flakes. I kept the seasoning for this recipe simple. Feel free to play around with your favorites!
• Broccoli rabe. Did you know that broccoli rabe (also kown as rapini) is just the leafy green part of a broccoli plant? It tastes like a slightly more bitter, nutty broccoli and it’s so good! f you don’t like it, or if you cant fine it, feel free to substitute broccoli florets instead. You can also leave it out and toss the chicken and gnocchi with baby spinach before serving; it will only take a few minutes for spinach to wilt so don’t put it in the oven.
• Parmesan shreds. For that little extra something-something when you serve it.

WOW! Do you have any other recipes like this one?

I sure do! Check out my Lemon Parmesan Gnocchi with Asparagus. It’s one of my most popular recipes – everyone who makes it loves it!

Can I make this recipe with chicken breasts instead of thighs?

Yes. If you prefer to use chicken breasts, go for boneless, skinless cutlets. If yours are very thick, they might need an extra 5 minutes in the oven, so keep an eye on them.

My gnocchi stuck to the pan.

Ugh, that stinks. Lining your pan with parchment paper (not foil) definitely helps. Also, make sure the gnocchi is evenly coated with the lemon and oil mixture before spreading it on the pan. This will help it crisp up and keep it from sticking. Giving the gnocchi and good stir halfway through the cooking process will also help keep it from sticking.

Can I use fresh gnocchi?

I haven’t personally made this recipe with fresh gnocchi, but several commenters have and say they love it!

More healthy sheet pan recipes you’ll love

• 20 Easy Sheet Pan Dinners
• Sheet Pan Mediterranean Chicken Thighs
• Sheet Pan Chicken Fajitas
• Baked Chicken Thighs with Root Vegetables
• Sheet Pan BBQ Chicken
• Sheet Pan Spanish Style Potatoes with Chorizo

You’ll also love my Healthy Eating One Pot Cookbook!

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Sheet Pan Chicken and Gnocchi with Broccoli Rabe

This weeknight dinner is made up of three main components: chicken thighs, gnocchi (which you can find in the pasta aisle at most grocery stores), and broccoli rabe. All three parts cook together in one pan with an extra boost of flavor from lemon and Parmesan cheese!

Course Chicken Recipes

Cuisine American

Keyword chicken and gnocchi, healthy sheet pan meal, sheet pan chicken and gnocchi, sheet pan recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 408kcal

Author Lauren Keating

Ingredients

• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 pound boneless, skinless chicken thighs preferably organic
• 16 ounces gnocchi shelf stable
• 1 small lemon thinly sliced
• salt and pepper
• 1 bunch broccoli rabe or broccolini
• Parmesan shreds for serving (optional)

Instructions

• Heat your oven to 450ºF. Line a rimmed sheet pan with parchment paper.
• In a large mixing bowl, combine the lemon juice, olive oil, garlic, and red pepper flakes. Add the chicken, gnocchi, and lemon sliced and mix well to coat.
• Spread the chicken and gnocchi mixture onto your prepared sheet pan in an even layer.
• Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through.
• Top with parmesan, if desired.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 46g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 513mg | Potassium: 460mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1664IU | Vitamin C: 32mg | Calcium: 104mg | Iron: 7mg

What you’ll love about this recipe:

• Made With White Meat Chicken and no artificial ingredients in this air-fried chicken nuggets recipe!
• Quick and Easy: This recipe is super straightforward and can be prepared in under 30 minutes, from prepping to eating.
• Better Than Store-Bought: Skip the grocery store; this homemade version is unbeatable when it comes to flavor and doesn’t include any artificial ingredients or preservatives.

Nuggets just got a major upgrade

Confession time: I’ve enjoyed my fair share of McDonald’s chicken nuggets. 

There’s something addictively tasty about those little golden bites! But what if we could recreate that mouthwatering magic at home, harnessing the power of fresh ingredients and good old kitchen magic?

Eureka moment. Air fryer, come on down!

Air fryer white meat chicken nuggets are basically my new favorite thing on earth. They deliver an irresistible crunch on the outside and beautifully juicy, tender white meat inside. Plus, we’re talking fresh, quality ingredients here – skinless, boneless chicken breast and spices that you probably already have in your pantry. No fillers or questionable add-ins.

When it comes to nuggets, air frying has distinct advantages over deep frying: it saves time and it’s a healthier way to achieve nuggets with the perfect crispy coating. Plus there’s less mess to clean up and no gross oil smell to worry about!When it comes to this recipe, air frying has distinct advantages over deep frying: it saves time and it’s a healthier way to achieve nuggets with the perfect crispy coating. Plus there’s less mess to clean up and no gross oil smell to worry about!

They’ve become a constant at our dinner table and if you toss them in Buffalo sauce they’re perfect for Sunday afternoons while we watch football.  

Keep reading and I’ll show you how to make some seriously drool-worthy white meat chicken nuggets that’ll have you ditching the old deep-frying ways for good.

Ingredients You’ll Need

Chicken breast. Boneless and skinless chicken breast makes this recipe a breeze! Simply cut them into bite-sized pieces (you want about 20 chicken pieces) and season them generously with salt and pepper. Prefer dark meat? No problem – you can definitely make this recipe with chicken thighs, instead. Use about 4 meaty skinless and boneless chicken thighs instead of breasts.

Unsalted butter. Butter adds flavor while giving the breadcrumbs something to cling on to. I like using unsalted butter because I can control the sodium. If all you have is salted butter, reduce the salt in the rest of the recipe by about half.

Panko breadcrumbs. Panko breadcrumbs are coarse Japanese breadcrumbs that have been lightly baked for extra crunch. They brown so nicely in the air fryer!

All-purpose flour. This helps to lock the moisture in the nuggets, and it will help all the spices and seasonings stick to them.

Seasonings. Salt, pepper, garlic powder, and cayenne  pepper are all you need to transform these nuggets into flavorful bites!

Cooking spray for the lightest coating of oil that adds flavor and helps the nuggets brown. 

How To Make Them

Cut the chicken breast into bite-size pieces and season them well with salt and pepper. 

Coat the nuggets in the melted butter. They need this bit of fat to help the coating brown, and the butter adds another layer of flavor.

Mix the Panko, flour, salt, pepper, garlic powder, and cayenne. Seasoning the mixture adds to much flavor! Press the nuggets into this mixture to coat them evenly.

Preheat your air fryer and spray or brush the tray with non-stick or olive oil spray. Cook the nuggets in a single layer in the air fryer basket in batches at 400ºF until they’re golden brown and reach an internal temperature of 165ºF.

Frequently Asked Questions

More Air Fryer Chicken Recipes

• Air Fryer Rotisserie Chicken
• Air Fryer Chicken Meatballs
• Air Fried Chicken Cordon Bleu Salad
• How To Cook Frozen Chicken Breasts In The Air Fryer

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Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are crunchy on the outside and juicy on theinside! They are perfect for dunking in your favorite sauces and are healthierthan take-out! Perfect for busy weeknights, they cook in 8 minutes!

Course Chicken Recipes

Cuisine American

Keyword air fryer chicken nuggets, homemade chicken nuggets, how to make chicken nuggets

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 175kcal

Author Lauren Keating

Ingredients

• 2 boneless skinless chicken breasts
• 2 tablespoons unsalted butter melted
• ¾ cup panko bread crumbs
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• pinch cayenne pepper optional
• olive oil spray
• barbeque sauce and honey mustard for serving

Instructions

• Preheat Air Fryer to 400°F.
• Using a sharp knife cut the chicken breasts into about 20 nuggets.
• In a medium bowl, combine the chicken pieces and melted butter. Mix to evenly coat and then season with salt and pepper to taste.
• In a second bowl, mix the panko, flour, salt, pepper, garlic powder, and cayenne pepper (if using).
• Add 3 to 4 nuggets to the bowl with the panko mixture. Pess the nuggets into the coating on all sides until they're evenly covered. Transfer nuggets to a large plate or baking sheet and continue until the nuggets are the remaining chicken pieces.
• Spray the nuggets on both sides with olive oil spray.
• Spray or brush the air fryer basket with non-stick spray or olive oil.
• Place the nuggets in the air fryer basket in a single layer. Cook in batches if necessary.
• Cook for 8 minutes, flipping the nuggets halfway through.
• Serve immediately with barbeque sauce and honey mustard for dipping.

Notes

All air fryers are different. I used the Cosori Air fryer for this recipe. You may have to adjust time and temperature if you have a different model.

Nutrition

Serving: 5nuggets | Calories: 175kcal | Carbohydrates: 11g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 440mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

What you’ll love about this recipe:

People can have strong opinions when it comes to whether crab cakes should be baked or fried. Personally, I prefer baking them. Here’s why:

• The steady heat of the oven cooks the crab cakes gently, so you don’t need to worry about the outside of the cakes getting to browned before the insides are cook through.
• Frying the crab cakes also gives them a thicker, crunchier exterior that I find competes with the soft, delicate nature of crab. Baked crab cakes will still be a little bit crispy, but the overall texture will be more consistent and the exterior crust won’t compete with the soft insides.
• Baked crab cakes also don’t need any oil. This keeps the fat content down and prevents you kitchen from taking on that fry oil smell.
• Finally, it’s just plain easier. All six crab cakes can bake at the same time, so you don’t have to worry about cooking them in batches.

Knock-Out Baked Crab Cakes That’ll Have You Hooked!

I don’t know about you, but I get tired of chicken and beef pretty quickly. The problem is that, since I always default to those protein options, it can be hard to break out of the rut and think of something different to make.

I usually end up doing something with shrimp or sausage, but I recently couldn’t get crab cakes out of my head. I used to make them all the time, but at some point, they must have fallen off my radar.

I’m so glad I remembered though because crab cakes are such a perfect alternative to more standard proteins and these crab cakes are seriously fast and easy to make.

These simple baked crab cakes are a great way to make your next weeknight dinner feel extra special.

Ingredients you’ll need

• Crab meat. First off, you’ll need crab meat. But what kind of crab meat is best for making crab cakes? I use lump crab, which comes from the body of the crab (not the legs or claws) and has an intense crab flavor. It typically comes in pretty large pieces, so it gives crab cakes great texture, too. For the best quality, look for refrigerated crab meat near the seafood counter of your favorite grocery store. You can also use canned lump crab meat. This has a lower price-point, but the texture can be a little more mushy than fresh crab. Skip the jumbo lump crab meat, which is made of entirely large pieces. It costs. premium, and the crab will break own as you mix the cakes anyway. 
• Eggs. Eggs add moisture and help the crab meat bind together. Traditional crab cakes often use mayonnaise for this, but I never have that in the house and eggs work just as well.
• Ritz crackers. Along with the eggs, crab cakes typically use some breadcrumbs or crackers to help bind them together. I love the subtle buttery flavor that Ritz crackers give them. They also add a slight crunch to the outside of the cakes! I like my crab cakes to taste like crab, not bread, so I use a very minimal amount of cracker crumbs. Just enough to get the job done! If you don’t have Ritz on hand, saltines or panko breadcrumbs also work well. 
• Worcestershire Sauce. A splash of Worcestershire sauce adds so much depth and complexity to the flavor of these crab cakes. 
• Dijon Mustard. Choose a good-quality smooth Dijon mustard. I like Maille. 
• Old Bay Seasoning. The iconic seasoning blend enhances the crab flavor and adds a subtle spice that’s essential for crab cakes. If you can’t find Old Bay, try a blend of paprika, celery salt, and black pepper.
• Paprika. For a pop of color and a subtle smokey flavor.

How to make them

To make crab cakes at home, start by whisking together the wet ingredients and seasonings in a large bowl.

Next, stir in the cracker crumbs. You can use a food processor or blender to make the crumbs or just do what I do and use your hands to crush them.

Finally, add in the crab meat and stir everything together. It will look like there’s way more crab meat than anything else. That’s ok! These are crab cakes after all. Cutting down on the filler keeps calories down and maximizes flavor. Talk about a win-win!

Next, let the crab mixture chill for at least a half hour. This will help it firm up so your crab cakes hold their shape — I know it’s tempting, but don’t skip this step! 

Finally, it’s time to form them crab mixture into cakes.

Divide the crab evenly into six portions. Then, using damp hand, form each portion into a thick patty. Place the crab patties onto the baking sheet.

The crab cakes will very very fragile at this point, so treat them delicately! Spritz the cakes with a light mist of cooking spray or a little melted butter to help them brown. 

Put the baking sheet in the oven and bake the cakes for about 15 minutes, or until they’re golden brown and crisp on the top.

Common Questions

More fish and seafood recipes you’ll love:

• Catfish Nuggets
• Spicy Crab and Corn Chowder
• Crab Pasta
• Crab Empanadas
• Air Fryer Shrimp
• Sauteed Shrimp with Artichokes
• Shrimp Ceviche
• Baked Salmon and Sweet Potato
• Air Fryer Salmon
• Salmon with Lemon Curd Sauce
• Szechuan Shrimp
• Baked Salmon Patties

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Baked Crab Cakes

This recipe for Maryland-style crab cakes is baked in the oven instead of fried, so they come out perfect every time with less oil. My simple recipe uses very little filler (and no mayo!) for the best texture and intense crab flavor. Serve these piping hot with lemon wedges and plenty of remoulade or tartar sauce!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword baked crab cakes, crab cake recipe, crab cakes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 crab cakes

Calories 113kcal

Author Lauren Keating

Ingredients

• 2 eggs
• 2 Tablespoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 pound lump crab meat
• 9 Ritz crackers crushed
• Cooking spray or melted butter
• ¼ teaspoon Paprika

Instructions

• Preheat your oven to 450°F.
• In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat.
• Refrigerate the crab mixture for 30 minutes to help it firm up.
• Spray a baking sheet with nonstick spray. Using a ½ cup measuring cup, divide the crab mixture into 6 equal portions. Use damp hands to press each portion gently into a loose patty.
• Spritz the tops of the crab cakes with oil spray (or brush with butter) and sprinkle with paprika.
• Bake for 15-18 minutes, or until the tops of the crab cakes are golden brown and slightly crisp

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 4g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 769mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg

It’s March! 

This means a few things: 1) It’s my birthday month 2) I might be able to drive home from work without turning my headlights on in a few weeks 3) St. Patrick’s Day is right around the corner! 

St. Patrick’s Day has always been a big deal around here. Growing up, I was an Irish Step Dancer so March was jam-packed with festivals, parades, and shows. My favorites were always the small St. Patrick’s Day celebrations at schools and churches because they’d usually have a table of food set out for everyone to enjoy. 

I always made a beeline straight for the Irish soda bread. Slathered with butter, nothing can top it.

Ingredients

To make soda bread, you only need a few simple ingredients. I bet you have most of these in your kitchen already! 

Traditional soda bread is very plain, and doesn’t have any mix-ins. I added raisins to this bread since that’s how most people I know make it here in America. They add a little bit of sweetness, along with some moisture that keeps the bread from being too dry. Dried currants are also a great option!

To make this bread, you’ll need:

• Flour
• Sugar
• Baking soda
• Salt
• Unsalted butter
• Buttermilk (or milk and white vinegar)
• Egg
• Raisins

Caraway or No Caraway?

Sometimes you’ll see caraway in soda bread, but it can be pretty polarizing.

I personally love it with both caraway and raisins, but I know a lot of people really hate caraway so I left it out.

If you like that earthy rye-like flavor, definitely feel free to add a tablespoon or two of caraway seeds to your batter. 

Using baking soda to help bread rise

There are a few things that make the process of making soda bread really interesting. 

First, unlike yeast bread, quick bread like soda bread uses baking soda to help it rise. That’s also where it gets its name. 

Recipes that rely on baking soda for leavening need an acidic ingredient for it to react with. Think back to the baking soda and vinegar volcanoes you used to make in elementary school – it’s basically the same idea, only that reaction happens inside the bread, giving it lift and making the dough rise.

In this recipe, that acidic element comes from buttermilk. In a pinch, you can use regular milk mixed with two tablespoons of white vinegar. Mix them together in a small dish and let it sit for about 5 minutes before adding it to your recipe. The milk will curdle and thicken slightly – don’t worry, it’s supposed to do that!

Cutting flour into butter

The second unique thing about making Irish soda bread is that you’ll want to cut the cold butter into the dry ingredients so it forms little clumps that look almost like wet sand. 

If you’ve ever made scones, this process will be familiar to you. If you think about it, soda bread is basically just a giant scone! Maybe that’s why it’s so good. 

These little chunks of butter will melt in the heat of the oven, leaving air pockets behind. That keeps the bread from being too dense – and ensured there’s plenty of flavor in every bite. 

The easiest way to cut butter into flour is with a pastry blender. If you don’t have one, a food processor also works well. A few pulses are all you need! You can also literally cut the butter into the flour by dragging two knives across it in opposite directions. 

More Irish recipe ideas for St. Patrick’s Day

If you’re looking for some other recipes to try this month, I definitely recommend lamb and barley stew or cheesy colcannon cakes. 

Of course, you can also never go wrong with corned beef. If you want to try corning your own brisket, I love this recipe from Alton Brown. 

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Classic Irish Soda Bread with Raisins

Classic Irish soda bread, made with white flour and studded with raisins, is surprisingly easy to make! Buttermilk adds a rich, tangy flavor and helps the bread rise and cooking it in a Dutch oven helps it keep its gorgeous round shape. You'll love this easy recipe!

Course Side Dish

Cuisine American

Keyword classic Irish soda bread, Irish soda bread, soda bread with raisins

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 1 bread

Calories 195kcal

Author Lauren Keating

Ingredients

• 4 cups all-purpose flour divided
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1½ teaspoons salt
• 4 tablespoons cold unsalted butter cut into small pieces
• 1¾ cups cold buttermilk shaken
• 1 egg lightly beaten
• 1 cup raisins

Instructions

• Heat your oven to 375F. Line a Dutch oven with parchment paper or spray with cooking spray.
• Add 4 cups of flour to a large bowl. Mix in the sugar, baking soda and salt.
• Add the raisins to a second bowl and mix in about 2 teaspoons the flour mixture, coating the raisins well. This will help them from settling on the bottom of the bread. Set aside. 
• Using a pastry blender or two knives, cut the cold butter into the flour mixture. Until it resembles coarse sand.
• In a small bowl, whisk together the buttermilk and egg.  Pour into the dry ingredients and stir until just combined. Fold in the raisins. 
• Turn the dough out onto a heavily floured surface and give it a few kneads, until it comes together. Shape the dough into a ball and place onto the prepared pan.  Using a sharp knife, make a large X on the top of the bread. 
• Bake for about 45-60 minutes, until the top is golden brown and the bread sounds hollow when you tap on it. 
• Serve warm or store in an airtight container at room temperature.

Nutrition

Serving: 1/16 loaf | Calories: 195kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 334mg | Fiber: 1g | Sugar: 10g

Winter seems to be hanging on for it’s dear life here in the Northeast. I can’t believe I’m still wearing cable-knit sweaters and boots the second week of April! Thankfully, the forecast for next week looks a little more seasonally appropriate (fingers crossed!)

Despite that fact that I’ve been greeted by snow on the ground more than once this week, I’ve started making the transition from warm breakfasts like sous vide egg bites and cashew butter and jelly oatmeal cups to warm-weather treats like super thick smoothies.

This blueberry banana smoothie is so thick that it reminds me of soft serve ice cream – any thicker and you wouldn’t be able to get it through a straw. It’s great for breakfast or as a healthy after-dinner treat.

Other smoothies I’ve been loving lately include this pineapple-ginger smoothie and my all-time favorite gingerbread smoothie.

Tips for making super thick smoothies

I recently saw a trick to make super thick smoothies over on minimalist baker, and I’m obsessed.

Instead of adding all of the ingredients at once, Dana discovered that you can make you smoothie extra thick by processing the frozen ingredients first and adding your liquid right at the end.

It makes sense – there’s less opportunity for your liquid to melt the other ingredients. And there’s nothing worse than a melted smoothie when you’re looking for one that’s thick, thick, thick.

Because these smoothies are so thick, you don’t want to risk making them in a cheap blender. This job calls for a high powered machine like a vitamix or nutribullet. If you don’t have one of those, pull out your food processor for this recipe.

Freezing your yogurt also helps make these smoothies extra thick. Just pop it into the freezer for at least an hour so it starts to firm up, and you’ll be well on your way to an ice cream-like smoothie.

For a non-dairy version you could use coconut yogurt or a similar non-dairy yogurt, but I feel like the brands that don’t use a lot of stabilizers or other weird ingredients are too expensive to use in a smoothie (one of these days I’ll try my hand at making my own.)

Instead, I freeze coconut water in an ice cube tray and use those to help thicken the smoothie up without watering it down the way plain ice does.

Busy mornings have you in a rush? Try one of my favorite make-ahead breakfasts to get your day started on the right foot.

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Super Thick Blueberry Banana Smoothie

Prep Time 5 minutes minutes

Additional Time 1 minute minute

Total Time 6 minutes minutes

Servings 2

Calories 211kcal

Author Lauren Keating

Ingredients

• 1 frozen banana
• 1.5 cups frozen blueberries
• ½ cup plain Greek yogurt frozen at least 1 hour (OR 2-3 coconut water ice cubes)
• ½ cup unsweetened coconut milk
• ½ teaspoon vanilla extract
• 1 scoop collagen powder optional
• Fresh blueberries and banana slices for garnish

Instructions

• Combine the banana, blueberries, and yogurt (or ice cubes for a dairy free smoothie) in a food processor or high powered blender.
• Pulse several times, until the mixture looks crumbly. Add the coconut milk, vanilla, and collagen (if using) and blend until smooth. 
• Pour into two glasses and garnish with fresh fruit, if desired. 

Nutrition

Calories: 211kcal | Protein: 6g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 39mg | Fiber: 5g | Sugar: 20g

This creamy chicken and cauliflower rice soup is a soul-warming comfort food that’s perfect for rainy spring days. I dreamed it up earlier this year when I was doing Whole 30, but it’s remained a favorite ever since.

It all started when I was making Thai red curry chicken over cauliflower rice.

Cauliflower rice – essentially just finely grated cauliflower – is a little shorter than regular white rice and it reminded me of the pastina pasta that’s used in chicken and stars soup.

Even though I hadn’t had chicken and stars or chicken and rice soup in years, I immediately started craving it.

This creamy chicken and cauliflower rice soup was the answer to my craving. Plus. it was a nice change of pace from the Whole 30 roast vegetable soup that I had been relying on for an easy snack.

The cauliflower rice amps up the nutrition, and adds more flavor to the soup than plain white rice does.

Adding coconut milk to the broth makes the soup rich and creamy while keeping it Whole 30/paleo friendly.

The coconut milk does add a slight Thai vibe to the soup (a tablespoon of curry paste would feel right at home stirred into the broth) but it’s nothing too out there.

To make the soup

Start by sautéing some onion, celery, and carrot in ghee or olive oil.

You might be tempted to just throw everything in the pot, but this step is actually really important. It helps the vegetables soften (otherwise it takes for-ev-er) and helps develop their flavor.

Once the vegetables start to soften, it’s time to add the broth or stock.

Since this soup is so simple, I like to use a good quality, flavorful stock like this browned chicken stock that’s rich in color and flavor. Quality store-bought broth also works – look for one that’s roasted or browned if possible.

Bring the soup to a boil, then reduce it down to a simmer and add the chicken.

For this soup, I poach the chicken in the broth, then shred it and return it to the pot along with the riced cauliflower. I really like the contrasting texture of the long pieces of shredded chicken with the smaller pieces of cauliflower.

Add some canned coconut milk at the end to make the soup nice and creamy.

If you aren’t concerned with keeping the recipe paleo, you can also go the more traditional route of stirring a tablespoon of flour into the vegetables before adding the broth and swapping the coconut milk out for dairy milk.

You’ll also love these healthy soup recipes:

• Creamy Quinoa Soup with Mushrooms
• Easy Cabbage Soup
• Chicken Sweet Potato Soup
• Instant Pot Chicken Tortilla Soup
• Goulash Soup
• 20 Vitamix soup recipes

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Chicken Cauliflower Rice Soup Recipe

Course Soups and Stews

Cuisine American

Keyword cauliflower rice soup

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 337kcal

Author Lauren Keating

Ingredients

• 2 tablespoons Ghee or olive oil
• 1 small Onion chopped
• 2 Carrots peeled and diced
• 2 stalks Celery diced
• Salt and Pepper
• 1 teaspoon Fresh Thyme
• 4 cups Chicken Stock or broth
• 1 Bay Leaf
• 1 Boneless Skinless Chicken Breast
• 2 cups Cauliflower Rice
• 2 cups Canned Coconut Milk full fat
• ¼ cup Fresh Flat-Leaf Parsley

Instructions

• Melt the ghee in a large soup pot. Add the onion, carrot, and celery. Cook for 5-8 minutes, or until the vegetables begin to soften. Season with salt and pepper and stir in the thyme.
• Pour in the chicken stock and add the bay leaf. Bring to a boil, then reduce to a low simmer. Add the whole chicken breast. Cover and simmer 15 minutes, or until the chicken is cooked through.
• Remove the chicken from the pot and use two forks to separate it into shreds. Discard the bay leaf.
• Return the shredded chicken to the pot, along with the cauliflower rice. Simmer 5 minutes, until the cauliflower is cooked. Stir in the coconut milk and parsley and cook until warmed through. Season with salt and pepper to taste.

Notes

Cauliflower rice can be found in the produce or frozen section of stores like Trader Joe’s and Whole Foods Market, and is becoming easier to find in traditional grocery stores, too. You can also make your own by using a food processor or large knife to cut a head of cauliflower into small, grain-sized pieces.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 17g | Protein: 11g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 30mg | Sodium: 296mg | Potassium: 719mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3641IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 2mg

Over the past few months I’ve fallen into some really bad eating habits. Lots of take out, lots of carbs, LOTS of chocolate, and not nearly enough vegetables.

So, earlier this fall, I did a round of Whole 30 to get my eating back on track. It only took a few days of hearty kale salads and pan-roast pork chops with grapes before I felt like my old self again.

This roast vegetable soup was my secret weapon to getting though the more difficult days. It was great for lunch, as an extra serving of vegetables with my dinner, or even as a filling snack. This soup was inspired by minestrone, but since pasta and potatoes aren’t allowed on Whole 30 I swapped them out in favor of potatoes. It was a delicious alternative, although a can of white beans would still feel right at home in this soup pot.

One of the things that I love most about roasted vegetable soup like this one, is that you can basically use whatever vegetables you have lurking in the depths of your refrigerator.

No fennel? Swap in cabbage.

Don’t like carrots? Leave them out.

Leftover greens from that kale salad I mentioned earlier? Go ahead and throw it into the pot.

Really, pretty much anything goes.

For this soup, I also tossed the potatoes, fennel, carrots, and zucchini in a little bit of olive oil, then roasted them in a hot oven just until they started to caramelize around the edges.  

This helps concentrate their flavor and give each bowl an extra layer of complexity. I also added a can of fire roasted tomatoes to the pot to add even more smokey, roasted flavor to the recipe.

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Roast Vegetable Soup (Whole 30)

Course Soups and Stews

Cuisine American

Keyword roasted vegetable soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 93kcal

Author Lauren Keating

Ingredients

• 2 Potatoes peeled and diced
• 1 Fennel Bulb chopped
• 4 Carrots peeled and cut into coins
• 1 Zucchini Squash chopped
• 2 tablespoons Olive Oil divided
• 4 cloves Garlic minced
• 1 Onion diced
• 4 stalks Celery chopped
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 28 ounce can Fire Roasted Diced Tomatoes
• 6 cups Vegetable Broth or chicken broth

Instructions

• Heat your oven to 500°F.
• Toss the potatoes, fennel, carrots, and zucchini in 1 tablespoon olive oil.
• Spread the vegetables in a single layer on a baking sheet. Roast 15-20 minutes, turning once, until the vegetables begin to caramelize.
• Heat the remaining oil in a large soup pot set over medium heat.
• Add the garlic, onion, and celery. Cook 6-8 minutes, or until softened.
• Stir in the spices. Add the roast vegetables, tomatoes, and broth.
• Simmer 10 minutes, or until all the vegetables are cooked through.
• Season to taste with salt and pepper.

Nutrition

Serving: 1serving | Calories: 93kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 599mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4463IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 1mg

As I was cleaning out the fridge this weekend, I found a package of chicken thighs that needed to either get cooked or be frozen. To me, that meant one thing – we’re eating chicken flautas this week!

I’m a huge fan of flautas. You can stuff them with anything from www.healthy-delicious.com/baked-breakfast-taquitos/”>Buffalo chicken to scrambled eggs and they’re always a huge hit. This time, I decided to try something new and use hummus instead of cheese to add creaminess to my filling. I wasn’t sure if it would work, but I’m thrilled with how they came out!

These crispy baked chicken and hummus flautas are easy enough for a weeknight dinner (serve them with a big Greek salad), but they’d also be fun for New Year’s Eve snacking or even for your Superbowl party. They’re so, so good – you might want to double the recipe, because they’ll go fast.

Since I already had weekend dinner plans, I poached and shredded the chicken, then stuck it in the fridge for an easy weeknight meal. I mixed in some finely chopped baby spinach and seasoned it with salt, pepper, and za’atar, a Middle Eastern spice blend that I love. (If you don’t have za’atar, you can also substitute oregano and cumin.) I wanted to keep this recipe simple so I reached for one of the most flavorful varieties of hummus in my fridge – Sabra’s roasted garlic. It added TONS of flavors to my flautas, without a lot of effort. Then, I rolled everything up in flour tortillas and baked them until they were perfectly crisp. They’re delicious on their own, but even better dunked into a little tzatziki.

Hummus in flautas might seem strange at first, since most people think of it mainly as a dip. Once you think about it though, it makes total sense. After all, hummus is made from pureed chickpeas, which are a type of bean. And beans in flautas is completely normal. Since hummus comes in so many flavors, it makes a great shortcut in recipes like this one, plus it’s creamy texture means you won’t even notice that these flautas don’t contain any cheese.  

Hungry for more hummus recipes? Try Spicy Chipotle Hummus Pasta // Avocado Egg and Cucumber Hummus Toast // Cobb Salad with Hummus Vinaigrette // Curried Chickpea and Hummus Sandwiches // Hummus Potato Salad

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Crispy Baked Chicken and Hummus Flautas

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10

Author Lauren Keating

Ingredients

• 1 pound boneless skinless chicken thighs
• 2 cups baby spinach chopped
• 1 tablespoon za'atar seasoning or 1 teaspoon each oregano and cumin
• 1 container Sabra roasted garlic hummus
• 10 soft flour tortillas taco size
• Sabra tzatziki Greek yogurt dip for serving (optional)

Instructions

• Heat oven to 450ºF. Lightly oil a baking sheet.
• Place the chicken in a pot; cover with water. Bring to a boil over medium-high heat, then reduce heat to low. Cover and cook 10-12 minutes, or until cooked through.
• Remove the chicken from the liquid and place it into a large mixing bowl. Shred the chicken, then stir in the spinach and za'atar. Stir in the hummus; season with salt and pepper.
• Roll 1 heaping tablespoon of filling into each tortilla. Place seam-side down onto the baking sheet. Lightly brush the top of the flautas with oil, or sprtiz them with cooking spray. Bake 10 minutes, until the flautas are crisp and golden.
• Remove from the oven and let cool slightly. Serve with tzatziki dip.

Notes

Link to Nutrition Information

I created this recipe for my client, Sabra. As a Sabra Tastemaker, I’ll be sharing recipes featuring their products throughout the year. As always, thank you for supporting the brands that keep me inspired in the kitchen!

Almost everyone I know makes corned beef and cabbage for Saint Patrick’s day dinner, but how many of you also make Irish soda bread? It gets overlooked pretty often, but it’s one of my favorite Saint Patrick’s Day foods.

This year, I decided to try something a little different and cross my favorite soda bread (which is slightly sweet and loaded with raisins and caraway) with a traditional brown bread. The result was fantastic! Whole wheat flour gives the bread a nutty, toasty flavor and steel coat oats give it a great, rustic texture. Slathered with Irish butter and sprinkled with a touch of sea salt, it’s great with your meal or on its own for breakfast.

Irish soda bread is a quick bread – it uses baking soda instead of yeast, so you don’t need to wait for the dough to rise. It only takes a few seconds to mix up, and then about a half hour in the oven. It really couldn’t be easier!

The dough is also really forgiving. It’s pretty hard to mess up! You don’t even need a bread pan; I baked mine right in my cast iron skillet.

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Whole Grain Irish Soda Bread

This whole grain Irish soda bread is a cross between classic soda bread and a brown bread recipe. It's a quick bread that's packed with healthy grains!

Course 15 Oatmeal and Breakfast Grain Recipes

Cuisine Irish

Keyword Irish soda bread, whole grain soda bread

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Additional Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 151kcal

Author Lauren Keating

Ingredients

• 3 cups all purpose flour
• 1½ cups whole wheat flour
• ½ cup steel cut oats
• ½ cup sugar
• 2½ teaspoons baking soda
• 1 teaspoon salt
• 1½ cups buttermilk
• 2 eggs beaten
• 2 tablespoons butter melted
• 1 cup raisins

Instructions

• Heat oven to 425ºF. Grease the bottom of a 9 inch round baking pan or oven proof skillet.
• In a large mixing bowl, combine the flours, oats,, sugar, baking soda, and salt. Make a well in the center of the dry ingredients and add the buttermilk, eggs, and melted butter. Mix until just combined. Stir in the raisins.
• Form the dough into a boule and place on the greased pan. Use a serrated knife to cut an "x" into the top of the bread. Bake 30-40 minutes, or until golden brown and cooked throughout.

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 30g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 263mg | Fiber: 2g | Sugar: 9g

It’s not really a secret that I’m more than a little obsessed with soup. I could probably eat it every day and never get bored.

In these cold, dark days of early winter, nothing beats a good blended or pureed soup – they’re just so cozy and comforting!

Below, you’ll find a collection of my favorite vitamix soup recipes. They cover everything from classic broccoli cheese and tomato soup to vibrant vegan soups filled with green vegetables, spicy lentil stews, and silky seafood chowders.

The one thing that these delicious soup recipes all have in common is that you can make them extra silky smooth by making them in a Vitamix, or in your favorite blender.

Whatever mood you’re in, you’ll be sure to find a soup that sounds delicious!

How to Make Soup in a Vitamix?

Did you know that if you have a high power blender, like a Vitamix or a Ninja, you can turn any blended soup recipe into a Vitamix soup recipe without using the stove?

The friction of the blades is enough to heat the ingredients up in just a few minutes. Sure, it’s a little gimmicky. But it’s also a fun! It’s also great when there isn’t room on your stovetop, when your kitchen is being remodeled, or when you just don’t feel like washing a separate appliance.

To make soup in your Vitamix, add all of the ingredients to the blender container. Place the top on, leaving the vent open to steam can escape. Start at the lowest speed and then increase the blending speed to the highest setting. Let it run for 5-6 minutes, or until you see steam coming off your soup.

Note that vitamix soups will be very creamy, so if you want to, you can add cooked rice, noodles, beans, or meat at the end for additional texture. Or just grab some crusty bread for dunking!

Stand blender versus immersion blender: which is best for soup?

Of course, you don’t need a super fancy blender to make pureed soups. A handheld immersion blender is a great option, too!

Handheld blender are also great because they’re small and don’t take up much space on yoru counter or in your cabinets. That said, the blades are much smaller and the motors aren’t as powerful, so depending on your ingredients your soup might not be as smooth as it would be with a stand blender.

The differences are minor though!

When using an immersion blender, make sure the head of the blender is fully immersed in the soup before turning it on. Otherwise the soup can splatter everywhere and make a huge mess (and can potentially burn you!)

Here are 35 delicious blended soups to make in your Vitamix:

Curried butternut squash soup with shrimp

Butternut squash soup is common, but once curry and shrimp are added, this dish is anything but ordinary! This is a tried and true recipe that my family has made for years.

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Spicy Broccoli Cheese Soup

Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian!

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Creamy Chickpea Soup with Bacon and Fresh Herbs

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Creamy Cauliflower Cheese Soup with Smoked Paprika

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Potato Miso Soup with Crispy Chickpeas

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Roasted Tomato Soup with Goat Cheese

Since the ingredients in this soup are so simple, using the highest quality ingredients you can will give you the best flavors. Although any variety of whole, peeled tomatoes will result in a delicious soup, I really love it with San Marzano tomatoes, which are sweeter and less acidic than other varieties.[br] Goat cheese can vary in flavor pretty drastically from brand to brand – some are much stronger and more “goat-y” than others. To account for this, start with just one ounce of cheese, then stir in more to taste.

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Cheddar & Ale Soup

Despite being relatively low in fat, this soup is incredibly rich and hearty – you don’t need to add much to turn it into a meal! Serve it simply with a piece of crust baguette or, my favorite, pretzel goldfish. A side of steamed broccoli rabe keeps things tasting light and fresh (and it’s delicious dunked into the cheesy broth.) Don’t be tempted to dump the cheese in all at once; if it isn’t added slowly it will bind together into a huge congealed mass instead of melting into the soup. Also, steer clear of pre-shredded cheese. It’s coated with starch and won’t melt right at all. I like Cabot 50% Reduced Fat Sharp Cheddar.

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Creamy Sweet Potato and Chipotle Soup

This creamy sweet potato soup, which gets sweetness from apples spice from chipotle peppers and fresh ginger, is a great source of Vitamins A and C. It’s also perfect for dunking – try it with cheese quesadillas for a warm winter meal. Adapted from Food + Wine Magazine .

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Roasted Butternut Squash Soup with Crispy Sage

You’re going to love this soup. The roasted butternut squash gives this soup a slightly deep flavor and vibrant orange hue, and the crispy sage is the perfect garnish.

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Maple Bourbon Cream Sweet Potato Bisque

This creamy sweet potato bisque is sweetened with maple syrup and swirled with cream and bourbon for a silky smooth soup perfect for the holidays!

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Irish Farmhouse Vegetable Soup

This creamy Irish Farmhouse Vegetable Soup is filled with hearty, healthy vegetables. Make it for St. Patrick’s Day or any day of the week!

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Salmon Bisque with Dill

A simpler alternative to the time-intensive lobster bisque, salmon bisque is equally satisfying, rich and delicious!

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Creamy Tomato Soup with White Beans

Creamy Tomato Soup with White Beans and grilled cheese sandwiches for dunking, is a warm comforting pot of that classic childhood favorite! The addition of white beans make it a protein rich, well-rounded hearty vegetarian meal.

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Garden Fresh Asparagus Soup

Garden Fresh Asparagus Soup is a super simple spring favorite! Seasonal fresh asparagus, simmered in stock, then blended until silky smooth with a bit of cream!

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Vitamix Carrot Ginger Soup

This Vitamix carrot ginger soup is a delicious joy in your bowl. It is a vegan and gluten-free soup made with just a few wholesome ingredients and blended until super creamy.

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How to Make a Scallop Bisque with Sage

This recipe is the perfect recipe for a dinner party. It's elegant, impressive, and also easy to make

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Chilled Cucumber Soup

Chilled cucumber soup is a warm weather blended soup that only takes 10 minutes to make. It is perfect for on the go and for dietary restrictions like dairy, gluten, and top 8 allergen free and vegan.

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Keto Cream of Mushroom Soup – The Short Order Cook

This restaurant-quality low-carb keto cream of mushroom soup is easy to make and simply delicious. It is gluten-free and vegetarian too.

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Garlic Bread Soup

Do you love garlic bread? This creamy and delicious garlic bread soup tastes like garlic bread but in a bowl! It’s seasoned with herbs and blended with cubes of French bread.

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Curried Parsnip Soup

This curried parsnip soup is creamy yet vegan, spicy yet not overpoweringly so. It’s also incredibly easy to make – chop, chop cook!

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Turkish Red Lentil Soup (Mercimek Corbasi)

Turkish Red Lentil Soup is super easy to make and perfect on cold days to warm you up. Cook everything in one pot and blend them together. It’s that easy!

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Cullen Skink Soup

Cullen skink is a popular hearty thick, rich and creamy soup from the northeast coast of Scotland, made with smoked haddock, potatoes, leeks and milk.

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Creamed Cauliflower and Leek Soup – Worldly Treat

This lucidly colored, fresh tasting soup is exceptionally delicious when served with toasted baguette. Easily adaptable, serve as a light meal or used as a sauce for pasta.

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Fresh Pea Soup Recipe

Fresh or frozen peas make the best pea soup! It's light and tasty, and so much different than split pea.

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Spinach White Bean Soup – Planted in the Kitchen

This vegan white bean soup is savory, creamy, and incredibly easy to make!

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Wild Garlic Soup with Potatoes

This simple, delicious and nutritious Wild Garlic Soup has a gentle garlicky flavour. It is made with freshly foraged pungent wild garlic leaves (a.k.a ramson), potatoes, onions and Homemade Vegetable Stock.

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Ezogelin Corbasi (Ezogelin Soup)

Ezogelin Corbasi (Ezogelin Soup) is a spicy and buttery legume soup made with lentils, bulgur, rice, stock, and tomato paste. This hearty and absolutely delicious soup is a Turkish cuisine favorite, especially during the cold winter days. And the good news is that it is quite an effortless recipe and takes no time to prepare

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Avocado Soup

When it comes to simplicity, nothing beats avocado soup. It makes a thick and creamy bowl that will satisfy your soul and your heart.

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Chilled Peach Soup Recipe

A healthy chilled peach soup recipe that is perfect for summer. Plus it only takes 5 minutes to make in the blender! And it's vegan, too!

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Loaded Pierogi Soup

This Loaded Pierogi Soup is a delicious and healthy Ukrainian soup with all the flavors of loaded pierogies! Bacon, potatoes, cheddar cheese, cabbage, fried onions and sour cream are combined to create a creamy blended soup that's hearty enough for a meal!

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20 Minute Spicy Carrot Soup with Yogurt + Sesame

This spicy carrot soup has only 6 ingredients, takes 20 minutes to make, is naturally gluten free, vegan friendly, and makes a satisfying winter meal!

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Moroccan Red Lentil Soup Recipe

Moroccan Red Lentil Soup is a comforting soup recipe. The warm, rich spices of cinnamon, coriander, cumin, paprika and tumeric mix together perfectly to create a flavorful soup.

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Garbanzo Bean Soup

Garbanzo Bean Soup can be made in the slow cooker or on the stove, and this soup is flavored with garlic, Sumac, Olive Oil, and Lemon!

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Simple Green Soup

A simple healthy soup of fresh vegetables with plenty of greens, then pureed for smoothness. This soup is gluten and dairy free, and can be made vegan if you like.

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Flu Buster Vegetable Soup – Cupcakes & Kale Chips

Flu Buster Vegetable Soup is a healthy soup recipe packed with antiviral ingredients to help you feel better. So creamy and comforting, but made without cream.

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