Feed Your Glow
Nourishing recipes, glow foods, and slower living inspiration from Natalie’s kitchen.
"Beauty does not need to be rushed" - Natalie
Nourishing recipes, glow foods, and slower living inspiration from Natalie’s kitchen.
A cozy, creamy soup from Natalie’s kitchen — layered with roasted flavor, silky vegetables, crispy toppings, and the kind of comfort that fills the whole house while it simmers.
There’s something about soup season that always pulls me back into slower cooking.
Big pots on the stove. Wooden spoons. Warm kitchens. Bread toasted on the side for dunking.
This creamy cauliflower, potato, and parsnip soup became one of those accidental comfort meals that instantly felt like something we’d be making for years.
Rich without feeling heavy. Creamy without needing loads of dairy. Deep savory flavor layered slowly as everything cooks together.
And the toppings honestly make it even better.
Crunchy chickpeas. Crispy kale. Little salty bites of pancetta. Swirls of fresh basil pesto melting into the warmth of the soup.
The kind of meal that makes people gather around the kitchen naturally.
We made this for family during the holidays and everyone loved it — always the sign a recipe is worth keeping around.
Creates a naturally creamy texture while bringing fiber and nourishing antioxidants.
Comforting, grounding vegetables that make the soup hearty while still feeling wholesome and balanced.
Adds silky richness without heaviness while blending beautifully with the savory broth and garlic.
One of the secrets to deeply flavorful soup is seasoning as you go instead of all at once at the end.
The crispy chickpeas and kale add texture, crunch, and that cozy restaurant-style finish that makes simple soups feel extra special.
Optional toppings:
In a large stock pot, brown the pancetta in olive oil until crisp. Remove and set aside for topping later.
In the same pot, sauté the onion and garlic for a few minutes until softened and fragrant.
Add a little seasoning, then layer in the potatoes, cauliflower, parsnip, and butter. Toss gently and cook for several minutes to build flavor.
Pour in the broth and coconut milk.
Season again with salt, pepper, garlic powder, onion powder, and celery seed.
Cover and simmer on low until all the vegetables are fork tender.
Using an immersion blender, blend until smooth and creamy.
Taste and adjust seasoning if needed.
Serve warm topped with crispy chickpeas, kale chips, pancetta, or a swirl of pesto.
Especially delicious with thick toasted sourdough for dipping.
Season chickpeas with cumin, curry powder, sea salt, pepper, and coconut oil.
Massage kale with coconut oil, nutritional yeast, apple cider vinegar, salt, and pepper.
Place both into a dehydrator at 118 degrees until crispy.
The kale finishes much sooner than the chickpeas.
You can also use an oven or air fryer on a low setting, though we still love the dehydrator best for texture.
This is the kind of soup that turns an ordinary evening into something cozy and memorable.
Warm bowls. Bread torn by hand. Everyone gathered in the kitchen sneaking crispy toppings before dinner is even served.
Always my favorite kind of meal.
Love + Eat Well,
Natalie
Love + Be Well was founded on the belief that skincare should be made from real ingredients clean enough to eat. Crafted with superfoods, pre + probiotics, and 100% plant-based ingredients, every formula is made without fillers, preservatives, alcohols, or synthetics — ever. Handcrafted in our Virginia studio and shipped directly from us to you.
for skincare, glow food, graceful aging, and beautiful, simple living.