Creamy Broccoli Soup

Ingredients

1 tablespoon olive oil

1 medium onion (roughly diced but you’ll be blending it so doesn’t really matter how you cut it)

4 cups vegetable or chicken broth (or Better than Bouillon)

1/3 cup rolled oats

1 ½ pounds broccoli (don’t be a hero – just buy some frozen broccoli and it’s already cut up for you plus so cheap)

Directions

In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened (about 5 minutes). Stir in broth, 1 cup water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender (around 10 minutes). Either blend the soup in a blender or use an immersion blender and blend it right there in the pot until it’s creamy. Add some shredded cheddar if you want more of a broccoli cheddar situation but it’s delicious on its own too even if it’s another secretly vegan soup.

Instant Pot White Chicken Chili

Ingredients

1 ½ to 2 pounds boneless, skinless chicken thighs (or breasts)

1 large yellow onion, diced 

2 4-ounce cans diced green chili peppers (you can usually only find these in mild so don’t worry about them making it spicy)

3 cloves garlic, minced 

2 teaspoons cumin 

2 teaspoons salt 

½ teaspoon coriander 

½ teaspoon dried oregano 

4 cups chicken stock (or I prefer Better than Bouillon - it's delicious and I don't have to cart gallons of stock up 3 flights of stairs every week)

1 13.5-ounce can cannellini or navy beans (drained and rinsed)

1 cup frozen corn 

Adding any of this as you serve it will be delicious: shredded monterey jack cheese, lime juice, sour cream, hot sauce, avocado

Directions

Combine the chicken, onions, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregano in Instant Pot or slow cooker. Stir to make sure the spices coat everything and pour the chicken stock over top (should cover the chicken and vegetables by an inch or so). 

Instant pot: Include the corn and beans in with the chicken and everything else and cook it all together on the meat/chili setting on high pressure for 20 minutes. It will warm up, cook 20 minutes and once it finishes, let it naturally depressurize 10 minutes afterwards before releasing the pressure.

Slow cooker: If you’re using the slow cooker, cook for 4 hours on high or 6-8 hours on low. (It's fine to cook for 8 hours on low, if you’re going to be gone all day - chicken just gets more and more tender and starts to fall apart but you're going to shred it anyway). About 30 minutes before the end of cooking, remove the lid of the slow cooker and add the beans and corn, and then cook for the remaining time. 

Once it’s done, take the chicken out and shred it into large, bite-sized pieces with two forks. Eat it as it is or add any of the delicious things I included above to make it even tastier.

Creamy Curry Cauliflower Soup

Ingredients

2 tablespoons extra-virgin olive oil, plus more to serve

2 medium white onions, thinly sliced

1/2 teaspoon kosher salt, plus more to season

4 cloves garlic, minced

1 large head of cauliflower (about 2 pounds), trimmed and cut into florets

4 1/2 cups low-sodium vegetable broth (or I like better than bouillon...well, better) 

1/2 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 1/4 teaspoons ground cumin

1 cup coconut milk

Directions

Heat oil in a large pot over medium heat. Cook the onions with ¼ teaspoon salt until they’re soft and translucent (8-9 minutes). Reduce heat to low, add garlic, and cook for 2 more minutes. Add cauliflower, broth, coriander, turmeric, cumin, and 1/4 teaspoon salt. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer until cauliflower is soft (maybe 15 minutes or so). Purée the soup in a blender or with an immersion blender right in the pot until it’s smooth. Stir in the coconut milk. This secretly vegan soup is light, so easy to make, and delicious! It tastes almost like a potato curry soup so you'd barely know you were eating such a healthy veggie soup.