soups to fall in love with�1© 2014 Your Healthiest You | yourhealthiestyou.com

ROBYN YOUKILISwith

soups to fall in love withThe time has come to welcome fall back into your kitchen! I’m not sure what I get more excited for - the crisp air, my birthday, pumpkin everything, everywhere, or SOUP!! "Okay so it’s definitely the soup. :) "I put together my top 5 mouth-watering fall soup recipes for you to enjoy, and I even threw in a hearty chili recipe for an easy weeknight meatless meal option. "The wonderful thing about these recipes is that you can have them on their own, mix them with leftovers to create an entirely new meal, freeze them for later or double the batch to warm up your guests at your next party. "Happy fall,

soups to fall in love with�2© 2014 Your Healthiest You | yourhealthiestyou.com

ROBYN YOUKILISwith

Easy Red Lentil Soup with Lemon

serves 4 Ingredients:

3 tablespoons olive oil, more for drizzling1 large onion, chopped2 garlic cloves, minced1 tablespoon tomato paste1 quart vegetable broth1 cup red lentils1 large carrot, peeled and diced1 lemon3 tablespoons chopped fresh cilantro or parsley1 teaspoon ground cumin1 teaspoon kosher salt, more to taste¼ teaspoon ground black pepperPinch of ground chili powder or cayenne

Directions:

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add more salt if necessary.

4. Using an immersion or regular blender, puree half the soup then add it back to the pot. Soup should be somewhat chunky.

5. Add juice of 1 lemon and chopped herbs. Serve soup drizzled with olive oil and another sprinkle of fresh herbs.

soups to fall in love with�3© 2014 Your Healthiest You | yourhealthiestyou.com

Robyn’s Favorite Fal l StoupROBYN YOUKILISwith

Ingredients Directions

2 parsnips, peeled and cut into a small dice2 carrots, peeled and cut into a small dice1 celery root, peeled and cut into a small dice1-2 large onions, peeled and cut into a small dice4 cloves of garlic, minced1 can of chickpeas, drained and rinsed1 large can crushed tomatoes1 box of vegetable stockSplash of white wine vinegarMix of sage, thyme, and parsley, chopped finely – about 1/3 cup total 2 teaspoons turmeric1 teaspoon cayenne pepperSalt and pepper, to tasteOlive oilOptional: Cracked egg on top (1-2 per person) cooked quinoa or thick country sourdough bread

1. Coat bottom of a large soup pot with olive oil and bring to medium heat"

2. Add onions and garlic and cook 3-5 minutes, till translucent."3. Add all remaining chopped vegetables, spices, salt and pepper to

the pot and continue to cook for 5-7 minutes."4. Add liquids, canned tomatoes and stock and bring to a boil."5. Once boiling lower to a simmer and add chopped herbs (leave

some remaining for serving) and splash of vinegar."6. Taste and add more salt and pepper or vinegar as needed. Check

that vegetables are soft and cook until you can easily stab them with a fork."

7. If serving with eggs separate out the amount of stoup you will need for mealtime. You can put the rest in the fridge or freeze for later. Using portioned stoop bring flame to a medium heat and make little spaces at the bottom of the pot to crack the eggs directly into."

8. Using a small bowl or ramekin dish crack each egg one by one, then transfer from dish into pot. Cover with a lid and cook for 5-7 minutes." "

9. After suggested cooking time check that they eggs are cooked through by touching the top of the egg with a spoon, it should feel relatively firm but not hard."

10. Spoon eggs and stoup into large bowls and serve on top of quinoa or bread if using.Sprinkle with remaining herbs and serve.

soups to fall in love with�4© 2014 Your Healthiest You | yourhealthiestyou.com

This is my favorite fal l stoup! Rich, hearty,

warm - it’s screams fal l!

ROBYN YOUKILISwith

soups to fall in love with�5© 2014 Your Healthiest You | yourhealthiestyou.com

White Bean & Kale SoupIngredients:

serves 4-6

2 tbsp olive oil6 cups vegetable or organic chicken stock (about 6 cups)1 28 oz. can diced tomatoes2 14 oz. cans white beans1 large onion diced2-3 cloves of garlic diced3 leeks and/or a couple of shallots diced 3 carrots diced2 celery stalks diced1 bunch of kale, roughly choppedOptional: chopped potatoes or any additional veggies you have aroundOptional herbs: chopped sage, thyme

Directions:

1. Sauté garlic, onions and any additional onions (leeks or shallots) in a good amount of olive oil.

2. After onions appear translucent, add the carrot, celery and continue to sauté for about 10 minutes.

3. Add drained and rinsed white beans, diced tomatoes, stock and additional veggies. Bring to a boil and then reduce to cook at a medium to low heat for about 20-25 minutes.

4. Add kale and herbs at the end as well as any additional seasoning (salt and pepper) to taste. Enjoy!"

ROBYN YOUKILISwith

soups to fall in love with�6© 2014 Your Healthiest You | yourhealthiestyou.com

Reverse Roasted Veggie and Apple Soup "serves 3-4 I made this “backwards” soup recipe as an experiment, hoping it would turn out as delicious as I thought it would, and I’m happy to report it was everything I dreamed of and more! It’s kind of like a soup in reverse, you cook all the vegetables first and then simply blend away! Fun and easy, this delicious and innovative soup will you keep warm on the cold days, with the hint of apple flavor as sweet reminder of our warmer spring days to come."Ingredients: 3 carrots medium dice2 parsnips peeled and medium dice 1 sweet potato medium dice 1 onion, cut into wedges 2-3 garlic cloves 1 apple, medium dice 3 celery, medium dice 1 teaspoon Tamari, a wheat-free soy sauce (optional) Few shakes per tray of dried rosemary and lemon pepper Olive oil Sea salt 4 cups of boiling water"Directions: 1. Preheat your oven to 375 degrees.2. Make two trays of veggies – one tray of root veggies, and the other: the apple, celery, onion and garlic.3. Dice all of the vegetables and coat them with olive oil, rosemary, sea salt and lemon pepper (thyme would also be great).4. Put the root vegetable tray in the oven and cook for 15 minutes. Mix the veggies.5. Add the second vegetable tray to the oven and cook both trays for 20 minutes.6. Boil roughly 4 cups of water on the stove.7. Fill your blender halfway with veggies (keeping some aside to use as garnish) and add boiling water to cover. (Also, add the

Tamari if you are using it.) Blend, taste and add more salt, pepper and additional water as needed.8. Heat the soup on the stove if necessary and garnish with a few of the extra roasted veggies and a perfectly fried egg.

ROBYN YOUKILISwith

Spicy Sweet Potato Soup

"serves 2-4 "Probably the easiest soup on the planet, if you only make one new soup this year make this one! Ingredients: "2 large sweet potatoes, diced cubed (the smaller the cubes the quicker it will cook)1 tablespoon extra virgin olive oil1 onion, sliced2 cloves garlic, sliced4 cups chicken or vegetable stock1/4 teaspoon cayenne pepperSea salt to taste"Directions: "1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened.

Add sweet potatoes and stock.2. Season with cayenne pepper and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until

potatoes are tender.3. Puree the soup using an immersion blender or regular blender. If using a countertop blender, puree in small batches,

filling the blender just a bit past half way to avoid spilling."soups to fall in love with�7© 2014 Your Healthiest You | yourhealthiestyou.com

ROBYN YOUKILISwith

BONUS: "

Your Healthiest You Four Bean Chili "servings: a giant pot Ingredients: "2 tablespoons olive oil1 extra large onion, diced1 15-ounce can of pinto beans, drained and rinsed1 15-ounce can of black beans, drained and rinsed1 15-ounce can of kidney beans, drained and rinsed1 15-ounce can of navy beans, drained and rinsed2 28oz cans diced tomatoes1 1⁄2 cups vegetable stock (can substitute water)2 tablespoons chili powder2 teaspoons cumin1 teaspoon turmeric1 1⁄2 teaspoons ground coriander1 1⁄2 tablespoons unsweetened cocoa powder1/4 teaspoon cayenne (more if you want it spicy)2 dried bay leaves (optional, they help with digestion of the beans)Juice of one lemonSalt and pepper, to tasteBaby arugula and chopped cilantro for garnishOptional Ingredients: Peppers (added with onions), Roasted squash or potatoes (added with diced tomato)Serving suggestions - serve over polenta, quinoa or on a baked sweet potato

soups to fall in love with�8© 2014 Your Healthiest You | yourhealthiestyou.com

ROBYN YOUKILISwith

Directions: 1. Heat oil in a large pot; add diced onion and sauté until browned.2. Add beans, tomatoes, dried bay leaves, stock and spices, including cocoa, all at once, letting mixture simmer for

about 30 minutes, stirring occasionally. 3. Add lemon juice. Taste and adjust seasonings if necessary (may need extra chili powder). Discard bay leaves (or

consider whoever gets the leaves to be the lucky one at the table like I used to do growing up!). 4. Garnish with handful of baby arugula and sprinkle of chopped cilantro. Enjoy!"

soups to fall in love with�9© 2014 Your Healthiest You | yourhealthiestyou.com

These recipes are just a drop in the bucket of my tasty fall arsenal! Hungering for more? Check out the steps below:"

• (Virtually) raise your hand to receive free coaching and lots of bite-sized nuggets o’ wisdom. • Roll over to Facebook, Twitter, and Instagram for daily jolts of healthy living tips. • Know you want to dig deeper? Set up a meeting with me where we attack your health challenges

head on. • Each quarter I host Robyn’s Cooking Club where we throw down in the kitchen with fun recipes

like this! Head here to check out more details.

ROBYN YOUKILISwith