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Asparagus and Pea Soup

Asparagus and Pea Soup

Asparagus and Pea Soup

Move over green juice, we're all about getting our veggies packed into our soup!
If you have some frozen peas stashed in your freezer, this is the recipe for you. Click the link in bio for the full recipe for this Asparagus and Pea Soup!
Cook Time: 30 mins
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 large bundle asparagus
  • 4 cloves garlic minced
  • 1 medium shallot sliced
  • 2 cups frozen peas
  • 1 ½ cups coconut milk
  • 1 ½ cups Zoup! Good Really Good® Veggie Broth
  • ½ medium lemon juiced
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Spread out asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Bake for 15 minutes. Then set aside.
  • Heat a large pot over medium heat. Add 2 tbsp olive oil and saute the garlic and shallot for 2 – 3 minutes.
  • Add peas, coconut milk, Zoup! Good, Really Good® Veggie Broth and season with salt and pepper.
  • Transfer soup to blender and add the asparagus. Blend soup until creamy and return to pot.
  • Taste and adjust with salt and pepper. Remove from heat and add lemon juice.

We hope you enjoy this Asparagus and Pea Soup made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Instant Pot Golden Potatoes 

Instant Pot Golden Potatoes

Instant Pot Golden Potatoes

Looking for an easy side dish to add to your holiday dinner table? These easy, Instant pot golden potatoes are ready in 30 minutes cooked in our Zoup! Good, Really Good Chicken Bone Broth!
Cook Time: 30 mins
Servings: 4

Ingredients

  • 1 lb baby gold potatoes
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 cup Zoup! Good Really Good® Chicken Bone Broth
  • 1 tbsp olive oil
  • ½ tbsp butter
  • ½ tsp salt

Instructions

  • Wash potatoes and pierce each potato with sharp knife.
  • Place the rosemary, thyme, Zoup! Good, Really Good® Chicken Bone Broth, olive oil, butter and salt in Instagram Pot. Add the potatoes and stir until well-coated.
  • Pressure cook at High Pressure for 15 minutes. Then, quick release.
  • Open the lid and turn the Instant Pot to Saute function. Continue to cook until no remaining liquid is left.
  • Serve and enjoy!

We hope you enjoy your Instant Pot Golden Potatoes cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Pumpkin and Sweet Potato Soup

Pumpkin and Sweet Potato Soup

Pumpkin and Sweet Potato Soup

This Pumpkin and Sweet Potato Soup tastes more comforting by the spoonful! Made with our Zoup! Good, Really Good Veggie Broth, it's packed with flavor.
Cook Time: 2 hrs
Servings: 6

Ingredients

  • 4 sweet potatoes
  • ½ onion chopped
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • 15 oz can pumpkin puree
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • 15 oz can coconut milk
  • ½ tsp soy sauce
  • 1 lime
  • Olive oil to garnish
  • Fresh basil to garnish
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. Place sweet potatoes on pan and poke with fork. Bake in oven for 1 ½ hours or until tender. Let cool and then discard the peel.
  • In a large pot, combine the sweet potatoes, onions, ginger and garlic. Saute for 5 minutes.
  • Add the pumpkin, Zoup! Good, Really Good® Veggie Broth, coconut milk, and soy sauce.
  • Use either an immersion blender or transfer to a high-speed blender to blend your ingredients until smooth. Before serving, squeeze some lemon juice on top, drizzle of olive oil and garnish with basil.

We hope you enjoy this Pumpkin and Sweet Potato Soup made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Honey Glazed Carrots

Honey Glazed Carrots

Honey Glazed Carrots

Need an easy, last-minute Thanksgiving side dish! Try these honey-glazed carrots using our Zoup! Good, Really Good Bone Broth in the glaze.
Cook Time: 45 mins
Servings: 6

Ingredients

  • 2 lbs whole carrots
  • 2 tbsp butter
  • ¼ cup brown sugar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 2 tbsp Zoup! Good Really Good® Chicken Bone Broth
  • 1 tsp minced garlic
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Peel, trim and slice carrots (if they are large).
  • Melt butter and then mix with brown sugar, honey, olive oil, Zoup! Good, Really Good® Chicken Bone Broth and garlic.
  • Lay the carrots on the baking sheet and using a pastry brush, coat the carrots with your glaze.
  • Bake for 25 – 35 minutes. Half way through flip. Cook until carrots are tender.
  • Remove the carrots and season with salt and pepper. Enjoy!

We hope you enjoy your Honey Glazed Carrots cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Vegan Tomato Soup with Gnocchi 

Vegan Tomato Soup with Gnocchi

Vegan Tomato Soup with Gnocchi

This Vegan Tomato Soup with Gnocchi is the ultimate comfort food. Make a large batch to enjoy for dinner and enjoy leftovers for lunch the next day!
Cook Time: 30 mins
Servings: 8

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 6 cloves garlic minced
  • 1 tsp Italian seasoning
  • 3 tbsp vegan pesto
  • 2 28 oz cans crushed tomatoes
  • 2 cups Zoup! Good Really Good® Veggie Broth
  • 24 oz frozen vegan gnocchi
  • 1 13.5 oz can coconut milk
  • Salt and pepper to taste

Instructions

  • In a large pot, heat olive oil over medium heat.
  • Saute the onion and cook until translucent, about five minutes. Add the garlic and Italian seasoning and cook for another minute.
  • Stir in the pesto, tomatoes, and Zoup! Good, Really Good® Veggie Broth. Turn heat to high and bring to a simmer.
  • Lower heat and continue to simmer for 10 munutes. Using an immersion blender, blend until smooth.
  • Add the gnocchi and coconut milk. Turn heat up to medium and simmer for 5 – 7 minutes or until gnocchi is cooked throughout.
  • Season to taste with salt and pepper. Garnish with fresh basil and enjoy!

We hope you enjoy this Vegan Tomato Soup with Gnocchi made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Instant Pot Rice and Mushroom Soup

Instant Pot Rice and Mushroom Soup

Instant Pot Rice and Mushroom Soup

We love any recipe that is not only delicious, but saves us time during our busy weeknights. This Instant Pot Rice and Mushroom Soup is a favorite and made with our Zoup! Good, Really Good Beef Bone Broth for added flavor.
Cook Time: 1 hr
Servings: 4

Ingredients

  • 2 tbsp butter
  • 1 onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 8 oz mushrooms sliced
  • 6 cups Zoup! Good Really Good® Beef Bone Broth
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp lemon juice
  • ½ tsp pepper
  • 1 cup rice
  • 2 cups small potatoes diced
  • 2 cups spinach
  • 2 tbsp flour
  • 4 tbsp water
  • cup heavy cream
  • ½ cup Parmesan cheese shredded
  • Salt and pepper to taste

Instructions

  • Turn the Instant Pot on to “Saute.” Add the butter and then saute the onions until softened. Add the carrots, celery and mushrooms. Stir for another minute and turn Instant Pot off.
  • Add the Zoup! Good, Really Good® Beef Bone Broth, garlic, Italian seasoning, lemon juice, pepper, rice and potatoes to the Instant Pot.
  • Add the lid to the Instant Pot and seal closed. Select “Pressure Cook” and set timer to 30 minutes on “High” pressure.
  • Once the timer goes off, let the pressure release naturally for 10 minutes. But then use the quick release method to let the remaining pressure out. Then you can remove the lid.
  • Combine flour and water in a bowl and whisk until smooth, set aside.
  • Add the spinach to the Instant pot. Stir the flour and water mixture into the soup. Then add the cream and Parmesan cheese. Stir until soup is thickened and well incorporated.
  • Taste and season with salt and pepper to taste. Serve immediately and enjoy!

We hope you enjoy your Instant Pot Rice and Mushroom Soup made with Zoup! Good, Really Good Beef Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Crispy Chickpeas

Crispy Chickpeas

Crispy Chickpeas

Looking for a gluten-free swap for croutons? Try these easy, crunchy chickpeas to top your favorite Zoup! Good, Really Good soup with.
Cook Time: 30 mins
Servings: 2

Ingredients

  • 1 15 oz can of chickpeas
  • 3 tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Drain and rinse chickpeas on a towel and gently rub until dry.
  • Line a baking sheet with parchment paper and add the chickpeas to the baking sheet. Evenly coat the chickpeas with olive oil, garlic powder, salt and pepper.
  • Bake for 25 minutes or until desired cripsiness. Use them to top on your favorite Zoup! Good, Really Good® Soup.

We hope you enjoy your Crispy Chickpeas! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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One-Pot Pumpkin Pasta

One-Pot Pumpkin Pasta

One-Pot Pumpkin Pasta

Celebrating the beginning of October with this easy, one-pot Pumpkin Pasta. All your favorite fall flavors in an easy 30-minute recipe. 🎃
Total Time: 30 mins
Servings: 6

Ingredients

  • 16 ounces pasta
  • 2 tbsp butter
  • 1 can 15 oz of pumpkin puree
  • 4 leaves sage chopped
  • 1 cup milk
  • 1 tsp Zoup! Good Really Good® Veggie Concentrate
  • cup shredded Parmesan cheese
  • Salt & pepper to taste

Instructions

  • Prepare pasta according to box. Strain water and return pasta to pot.
  • On low heat, add the butter, pumpkin, and sage. Stir until well coated.
  • Add the milk and Zoup! Good, Really Good® Veggie Concentrate. Continue to stir until it becomes a creamy consistency.
  • Remove from heat and stir in the parmesan cheese until melted. Add salt and pepper to taste. Garnish with more sage, serve and enjoy!

We hope you enjoy your One-Pot Pumpkin Pasta cooked with Zoup! Good, Really Good Savory No-Chicken Vegan Broth Concentrate! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Homemade Parmesan Crisps

Homemade Parmesan Crisps

Homemade Parmesan Crisps

Got parmesan? You are 15-minutes away from homemade Parmesan Crisps! It's one of our favorite toppings for our Zoup! Good, Really Good Tomato Bisque.
Click the link in bio for the full recipe!
Total Time: 15 mins
Servings: 8

Ingredients

  • 1 block of parmesan cheese
  • 4 jars of Zoup! Good Really Good® Tomato Bisque

Instructions

  • Line a baking sheet with parchment paper. Preheat oven to 375 degrees Fahrenheit.
  • Use a microplane grater to grate the parmesan over the baking sheet as evenly as possible.
  • Cover the entire sheet until you aren’t able to see the parchment paper.
  • Place the tray in the oven and bake for 7 minutes.
  • While your cheese crisps are baking, heat the Zoup! Good, Really Good® Tomato Bisque according to package instructions.
  • Remove the tray from oven and let cool. Break crisps into pieces and use them to garnish your soup. Enjoy!

We hope you enjoy your Homemade Parmesan Crisps! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

Try this delicious Italian Wedding Soup!
Total Time: 30 mins
Servings: 8

Ingredients

  • 2 tbsp olive oil
  • 1 cup chopped onions
  • 1 cup diced carrots
  • 1 cup diced celery
  • 10 cups of Zoup! Good Really Good® Organic Chicken Bone Broth
  • 1 cup small pasta
  • 1 package of frozen or ready-made meatballs
  • 8 oz spinach
  • Salt and pepper to taste

Instructions

  • In a large soup pot, heat the olive oil over medium heat. Saute the onions, carrots, and celery until translucent.
  • Pour in the Zoup! Good, Really Good® Organic Chicken Bone Broth and bring to a boil. Add the past and meatballs and cook for about 10 minutes or until pasta is al dente and meatballs are cooked through.
  • Taste and season with salt and pepper. Stir in the spinach and simmer for a few minutes until wilted.
  • Ladle into bowls and serve hot. Enoy!

We hope you enjoy your Italian Wedding Soup! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Ranch Crackers

Ranch Crackers

Ranch Crackers

These semi-homemade ranch crackers are an amazing topping on our premium Zoup! Good, Really Good soups. Toss your favorite oyster crackers in a ranch seasoning mix, bake and enjoy a flavor-blasted cracker to top your soup with!
Total Time: 30 mins
Servings: 12

Ingredients

  • cup vegetable oil
  • 1 9 oz package of oyster crackers
  • 1 1 oz package of ranch salad dressing mix

Instructions

  • Preheat oven to 250 degrees.
  • In a large bowl combine vegetable oil and ranch dressing mix until well combined. Toss the crackers into the bowl until coated.
  • Spread the crackers out on a large sheet pan. Bake for 15 minutes or until golden. Serve on top of your favorite Zoup! Good, Really Good® Soup.

We hope you enjoy your Ranch Crackers! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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One Pan Pesto Artichoke Pasta

One Pan Pesto Artichoke Pasta

One Pan Pesto Artichoke Pasta

This 20-minute, one-pan pasta meal is perfect for a busy weeknight dinner. This Pesto Artichoke Pasta is prepared with our Chicken Broth to give it a delicious sauce you are sure to love.
Total Time: 20 mins
Servings: 4

Ingredients

  • 8 oz pasta
  • 2 tsp olive oil
  • 2 cloves garlic minced
  • cup Zoup! Good Really Good® Chicken Broth
  • ¾ cup pesto
  • ¼ cup cream
  • 2 tbsp parmesan cheese shredded
  • 1 14 oz can of artichoke hearts (drained)
  • 2 tbsp lemon juice

Instructions

  • Prepare your pasta and once cooked, set aside.
  • In a large pan over medium heat, saute the garlic in olive oil until fragrant. Add the Zoup! Good, Really Good® Chicken Broth and bring to a simmer.
  • Add the pesto, cream and parmesan until you form a sauce. Add artichoke, lemon juice, salt and pepper to taste. Let the sauce continue to cook for 2 – 3 minutes.
  • Add the pasta to the pan and stir until well coated. Serve immediately with lemon wedges, parmesan and basil.

We hope you enjoy your Pesto Artichoke Pasta cooked with Zoup! Good, Really Good Chicken Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.