Soup's On - 4 Ways to Warm Your Winter

Just in time for the chilly winter weather lets stay on top of our nutrition and warmth with hearty yummy soups! 

Instead of reaching for creamy and fatty soups try these! Eat the rainbow and stock up on whole foods that are fun to make. 

We tested recipes and created one of our own.  These quick and healthy soups are packed with protein and are all vegetarian...  BONUS- we threw in gluten-free grilled cheese too!

Pair these recipes with my pilates home workout videos and beat the dreaded winter weight gain- without soaking up your boots in the winter sleet!   

You know abs are made in the kitchen- follow along to see what I eat to keep mine tight and toned!


Roasted Tomato Soup and Gluten Free Grilled Cheese

Watch the videos for guilt-free versions of these old-school comfort classics…  Satisfy those savory cravings.


We adopted the above recipes from

Curry Pumpkin Soup

Who can resist the combo of pumpkin and cashew?  Healthy satisfying and perfect for those chilly nights!  It's completely vegan and oh so tasty.  Your house will smell divine from the pumpkin in the oven!


  • 2 Small Sugar pie Pumpkins
  • 2 Tbsp Avocado Oil
  • 2 TBSP Olive Oil
  • 1 small final chopped onion
  • 1 tsp salt
  • 2 medium pears- cored diced chopped
  • 2 1/2  tbsp curry powder
  • 1 tsp numeric
  • 1 tsp cumin
  • 5- 5.5 cups vegetable broth
  • salt & pepper

Roast Pumpkins First:

  1. Pre heat oven to 400
  2. Cut pumpkin and scrape out the seeds
  3. Drizzle pumpkin with olive oil
  4. Place face down on sheet and roast for about 45 minutes
jessi fit pilates soup pumpkin nutrition

You’ll need to let it cool or be really careful when handling it!

  1. Heat oil then add in onion and 1/2 tsp salt to cook, stirring for about 6 minutes
  2. Then add in pears and and chews and spices and cook for a few minutes stirring it, to get  before stirring in the pumpkin.  
  3. Next add the broth and cover pot, bring to a boil then simmer for about 15 minutes.
  4. Use immersion blender add water as you blend to desired consistency

We adopted this recipe from

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Broccoli Romanesco Soup

I just love eating fractals, and they are in season all winter.  If you cannot find this crazy cousin at your local store, replace with regular broccoli.  This vegetable is super high in calcium and this recipe is vegan, enjoy!


  • 3 TBSP Avocado Oil
  • 1 small finely chopped Onion
  • 2 Celery stalks chopped
  • 5 cups Water
  • 4- 5 heads broccoli Romansco- chopped in food processor
  • 3 Small Potatoes
  • Chopped garlic
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  1. Place the Avocado oil in the pot with garlic and simmer.
  2. Then add onions and cook 15 minutes, stirring.
  3. Then add potatoes salt pepper and spices along with nuts, stirring until the vegetables soften.
  4. Finally add broccoli romanesco and add 5 cups water
  5. Cover pot bring to boil then simmer
  6. Use immersion blender add water as you blend to desired consistency


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We completely made up the broccoli recipe!  Let us know what you think!

Cashew Pea Soup

Peas are super packed with protein.  Did you know many vegans use them as their main protein source?  When paired with cashews, you get a satisfying hearty soup with a swirling combo of flavor.  What are you waiting for?  Call up your delivery services so you can ge to passing this soup on out to your friends and family!

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  • 1/4 cup Avocado oil
  • 2 large Onions, finely chopped
  • 2 Celery stalks, chopped
  • 4 Garlic cloves, thinly sliced
  • Salt & Pepper
  • 2 cups raw Cashews
  • 2 tablespoons raw or light Brown Sugar
  • 2 pounds frozen Green Peas, thawed
  • 1 tablespoon malt vinegar
  • 1 red pepper flakes
  • 1 cup Coconut Dairy Free Vanilla Yogurt


  1. Place the Avocado oil in the pot with garlic and simmer.
  2. Then add onions and cook 15 minutes, stirring
  3. Then add celery to chopped garlic mix and cook 15 minutes, stirring  
  4. Add cashews, sugar, red pepper flakes, and 3 cups water and bring to a simmer
  5. Cook until vegetables are very soft and losing their structure, 10–15 minutes.
  6. Then add 5 cups water and the peas and cover pot bring to boil then simmer
  7. use immersion blender add water as you blend to desired consistency
  8. Top with Coconut Dairy Free Vanilla yogurt and any cashews you have left!
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We used an immersion blender on these if you only have a regular blender stop at the add water step.  Instead add the veggie mixtures and water into a regular blender by splitting it into two batches.


Which is your favorite soup?  

Comment below and let me know!  Don't forget to share this blog post with your fitness bestie so you can stay healthy together this winter!