hello! Is this thing still working? I hope you had the happiest holidays and are having a great start to 2014. I checked out for a little while to spend quality time with my family over the holidays. Being present. Without a screen in front of my face. Do you ever feel like you need a technology detox as well as a body detox, or is it just me? 
So we spent lots of time outdoors. Exploring tide pools and hanging out at home with these gals… Oh, also I could use a loom bracelet detox, stat. 
I think I went a week without opening my computer and it was a wonderful detox for the soul. And then I remembered… I have lots to share with you! First on the agenda is healthy warming soup. I know most of the country is dealing with this polar vortex  and really really could use some good soup. A friend said she made this Vegan Detox Mulligatawny Soup from Gluten Free Goddess and her family loved it. I used to order this soup whenever my husband and I would go to Indian restaurants before we had kids but hadn’t ever made it at home. It was simple to make, loaded with detoxifying veggies and spices, and delicious. 
The recipe for the Mulligatawny Soup is at the end of the post, but first, here are 10+ more of my favorite soup recipes to warm you up and keep you healthy. 
Pumpkin Lentil Soup is a reader favorite (thanks!). 
More after the break!

Miso Soup with veggies, noodles, and a poached egg. Interestingly enough, this one is a favorite with my kids, though they call it “goopy egg soup.” 
Pasta e Fagioli. This hearty veggie rich soup always makes me feel like an Italian mama. It’s easy to make gluten-free – just choose GF pasta. 
  • Winter Minestrone from Ina Garten. This is my all-time favorite. I omit the pancetta. Don’t skip the pesto at the end, it adds a ton of flavor. Kids love this one too. Make it the next time you have a crowd to feed and you’ll have one happy crowd. 

On my to-try list: 

I can always use more delicious soup recipes so please let me know your favorite soup recipe in the comments! 

Vegan Mulligatawny Soup Recipe
It may look like a lot of ingredients, but once the chopping is done, the soup comes together quickly. I add about 1/2 cup of dried red lentils about 20 minutes before the soup is finished to boost the protein. The original recipe called for adding brown rice syrup, but my soup was sweet enough with the sweet onions, carrots, and sweet potato. Add honey (if not vegan) or coconut syrup to sweeten at the end if desired. 

Yield: 6 servings 


  • 1 tablespoon extra virgin oilive oil
  • 1 yellow onion, peeled and diced
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon cayenne pepper, more or less, to taste
  • 4 carrots, diced
  • 1 cup cauliflower, chopped
  • 1 large Granny Smith apple, peeled, cored and diced
  • 1 small sweet potato, peeled and diced
  • 2 heaping cups thinly sliced cabbage
  • 1 quart vegetable broth 
  • 1 14-oz. can organic chickpeas, drained
  • 1/2 cup dried red lentils  
  • A small pinch of sea salt, to taste
  • 1 14-oz. can coconut milk, stirred
  • Juice from 1 medium lime, or to taste
  • For garnish:
  • Fresh cilantro


  1. Heat the oil over medium high heat in a large pot. Add the onion, garlic, ginger, curry, turmeric, cayenne, carrots, cauliflower, apples, sweet potato and cabbage, and sauté until softened, about 10 minutes.
  2. Stir in the veggie broth and chickpeas, lentils, and a pinch of salt. Bring to a boil and reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are tender, about 20 to 30 minutes.
  3. Add the coconut milk and lime juice. Stir well.  Add a splash of maple syrup if you would like to sweeten up a little. Season with salt and pepper to taste. 

If you would like the soup to be smooth, puree with an immersion blender (or puree- carefully- in small batches, tightly covered, in a blender or food processor) until smooth. Return the puree to the soup pot. Heat over low heat until serving.
For an even richer, creamier soup, whisk in 1/2 cup plain Greek yogurt just before serving. 

adapted from glutenfreegoddess.blogspot.com