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We continuing with our fall soup theme this week as we make a parsnip and cauliflower cream soup. This is another very filling and tasty soup that is packed with vegetables making it easy to get your daily servings without thinking about it. Plus it'll warm you right up! This simple soup is budget friendly and works in almost every diet. Scroll down for 2019 costs, nutritional information, and a printable recipe.  2019 Costs Embed

Embed Continue the fall with this twist on pumpkin spice. This is sure to be a new favorite with the whole family, offering a delicious creamy soup with a slight chili style kick. Stay warm and cozy and get your veggies in for the day. Scroll to the bottom for a printable recipe, nutrition info and 2019 cost info.  2019 Costs

Fall is upon us once again and that mean pumpkin spice drinks, scarfs and of course soup season. Soups, even vegetarian soups, can be hearty and filling. An extra bonus, they warm you right up if you've been out in the cool weather. This soup is very filling, tasty, and extremely low in calories  while high in nutrients and fiber. Scroll down for nutrition information and 2019 costs. At the bottom of the post there is a printable recipe (printable to letter size paper). 2019 Recipe Cost Printable Recipe Embed

This radish stew requires no heavy cream but offers the same creaminess as if you had added it. For those, like me, that aren’t in love with eating fresh radishes, this recipe is a wonderful way to use garden produce while taking away some of the radish bite. Not only is it tasty, radish soup offers vitamins C and B-12, magnesium, and iron and is under 200 calories per serving. This makes a great soup and salad lunch. Plus, did I mention it tastes great to a nonradish lover????

It might be freezing outside, but you can be warm and healthy with this easy to make squash soup. Butternut squash makes a tasty soup and it is an great meal or side. There aren't many ingredients, but it is sure to go over well with even picky eaters. Not to mention it packs a load of nutrients into each bowl. What You'll Need:  1 Med Butternut Squash (4 Cups) 4 Stalks Celery 1 Yellow Onion 3 Carrots  2.5 Cups Water 2.5 Cups Chicken Bouillon Garlic to Taste 1/4 Cup Heavy Cream Step 1) Bake Squash Bake squash at ~350 for 45 minutes. Check out our how to cook squash  post or video if you need help.   Step 2) Cut/Cook Vegetables Cut celery, onion, and carrots into small pieces. The size isn't a big deal, but we will be blending later so judge according to your blender/food processor capabilities.  Put the vegetables in a stock pot or cook in smaller batches if need be. Boil under soft.      ...