Lemon Chicken Soup

8 cups vegetable broth

1 whole chicken

3 carrots, chopped into large chunks

3 red potatoes, chopped into large chunks

1 large onion, chopped

2 celery sticks, chopped into large chunks

3 large tomatoes, chopped

3 garlic cloves, crushed

2 large lemon, juiced

sea salt and black pepper

1 avocado (for garnish)

1 cup freshly shredded Mexican cheese of your choice (for garnish)

In a large soup pot on medium high, add all the ingredients (except for garnish ingredients). Season with sea salt and black pepper, cover and bring to a boil. Reduce heat to low and simmer for three hours. Turn off heat, remove chicken from pot. When cool enough to handle remove all the meat from the chicken (no skin) and add to the soup. Bring to a boil and serve hot with slices of avocado on top and sprinkle with Mexican cheese.

Eva's Potato Sauerkraut Soup (GUEST POST)

My Polish girlfriend, Eva and her family joined us for Thanksgiving this year. She offered to make her mother's Sauerkraut Soup as part of our meal. The original recipe contains sausage and bacon that we left out as some of us do not eat land animals but you can add them if you prefer.

1 rasher bacon, chop into small pieces (optional) or 1 tablespoon of butter

3 links kielbasa sausage (optional)

1 white onion, chopped

5 medium potatoes, peel and chop into bite sizes

2 carrots, chop into bite sizes

1/2 gallon rich vegetable broth

3 14.5 oz jar sauerkraut (drained)

1 teaspoon cumin

1 teaspoon paprika

2 bay leaves

pinch of sugar

1/2 teaspoon caraway seeds (optional)

3 tablespoons fresh parsley, chop

black pepper

fresh cream

Fry bacon bits in the pot you will use for the soup. Add onions and kielbasa (optional), saute until golden brown. Add broth, potatoes, and carrots. Cook until potatoes are soft (about 10 minutes). Add sauerkraut, cumin, sugar, paprika, caraway seeds (optional), and fresh parsley. Season with black pepper. Stir to combine, cover, and simmer for two hours.

Drizzle fresh cream at serving as cream will separate due to the acidity of the sauerkraut. Mix cream into the soup. Garnish with fresh parsley.