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My S.O.U.P. Challenge Giveaway!

Looking for a way to fill your body with nutrient-dense foods, boost your immunity, remove toxins from your system, and improve your digestion? 

In order to achieve all of the above benefits (& more!), I always encourage my clients to try out my soup recipes. Veggie-based soups are ideal for getting the optimal nutrients into your body in a simple and delicious way.  

Now I want you to try this strategy too! I’m posting a bunch of my most popular soup recipes on my website for free. And the best part? If you make them and share pics of them, you have the chance to WIN A $500 gift card!! 

Here are the rules: 
-Check out these soup recipes and more on my website 
-Make one this week and share pictures on your instagram (make sure to tag me on Instagram @elissagoodman
That’s it!! Who is in??

Check out the soup recipes below!

Savory Sweet Potato & Pumpkin

Serves 6


2 tablespoons coconut oil

2 teaspoons sea salt or Herbamare seasoning

1 large sweet potato, peeled and diced into 1/2 inch cubes

1 medium sweet vidalia or yellow onion, chopped

4 cloves of garlic, finely chopped

1 teaspoon cumin

½ teaspoon freshly grated nutmeg

½ tsp cinnamon

2 cups organic pumpkin puree

15 ounces organic full fat coconut milk

2 tablespoons maple syrup

4 cups organic vegetable, low sodium

sea salt and fresh ground pepper, to taste


In a large soup pot, add coconut oil and heat over medium heat. Add sweet potato, garlic, and onion. Saute for 5-7 minutes, until onions are soft and translucent. Stir often.

Add cinnamon, cumin, and nutmeg and continue to sauté for 2 minutes, stirring often. Add pumpkin puree, maple syrup, and vegetable stock. Stir well and bring soup to low rolling boil, then reduce to a simmer. Simmer for approx. 15-20 minutes.

Use an immersion blender or carefully pour into the blender and blend until smooth. Add in the coconut milk and blend.

Add salt and pepper to taste. Garnish with Kite Hill vegan cheese crumbles, toasted pumpkin seed & a drizzle of walnut or pumpkin seed oil

Cauliflower, Celery & Leek

Serves 4-6


2 tablespoon organic extra virgin olive oil

½ medium white onion, chopped

2 leeks, white parts, chopped and thoroughly rinsed of dirt

2 ribs celery, chopped

1 medium celery root, peeled and chopped

2-3 cloves garlic, minced

2 teaspoons Herbamare or sea salt, plus additional to taste

1 head small cauliflower, broken down into florets

6 cups organic vegetable stock, low sodium

½ cup coconut milk

freshly cracked black pepper

¼ cup hemp seeds, optional for additional plant-based protein


Heat medium stock pot over medium heat. Once heated, add olive oil along with onion, celery root, celery, garlic, Herbamare (or salt), and leeks. Sauté for 8-10 minutes, stirring frequently to prevent garlic from burning – if needed, add a couple of tablespoons of broth to prevent this.

Add the cauliflower florets and sauté another 5 minutes (keeping heat no higher than medium), stirring frequently. 

Add vegetable stock, bring to a low rolling boil, then reduce to a simmer.  Simmer until vegetables are fork-tender. Add pepper and any additional salt as desired. 

Carefully pour into a vitamix or blender and add ½ cup coconut milk along with the hemp seeds (optional). Puree until smooth, season to taste.

Acorn Squash Soup

Serves 4-6


3 cups of acorn squash, medium dice 

1 cup celery, small dice 

1 cup carrots, small dice 

1 cup onion, small dice 

1 tablespoon garlic, minced

6 cups organic vegetable broth, low sodium

1 brunch swiss chard, thinly sliced into ribbons

1 can chickpeas (9oz), drained

In a heavy bottomed pan with 2 tablespoons olive oil,  medium to high heat, cook the acorn squash until golden brown and just fork tender. Remove from heat and set aside.

In a large pot over medium high heat, sautée carrots, onion and garlic with 1 tablespoon of olive oil until slightly translucent. Add vegetable broth and bring up to a boil and reduce heat to bring to a simmer. Add Swiss chard, squash and chickpeas and simmer until squash and chickpeas are heated through. Season with salt and pepper to taste

Hearty Lentil Soup

serves 4-6


1 cup lentils, preferably sprouted or soaked

4 cups water

1 cup carrots, small dice

1 cup leeks, small dice

1 cup onion, small dice

1 tablespoon garlic, minced 

2 tablespoon smoked paprika 

2 tablespoon sweet paprika 

2 medium yukon gold potatoes, small dice, skin on 

1 bunch collard greens, sliced into ribbons

6  cups organic vegetable broth, low sodium

lemon juice


In a medium pot, cover lentils with 4 cups of heavily salted water and simmer until tender. Drain lentils and set aside. 

In a separate large pot, sautée  carrots, onion, leeks  and garlic until slightly translucent. Add smoked paprika and sweet paprika and cook until spices become fragrant. 

Add vegetable broth and potatoes and simmer until potatoes are fork tender. 

Add lentils and collard greens and simmer until lentils are heated through. 

Season with salt and pepper and lemon juice to taste



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