Carrot Parsnip Ginger Soup

Ingredients:

·       6 medium size carrots

·       2 large parsnips

·       3 stalks of celery

·       1 inch piece of ginger

·       2 tbsp garlic infused olive oil

·       2 cups of bone broth (either beef or chicken) or vegetable stock

·       3 cups coconut milk (or almond milk)

·       2 tsp powdered ginger

·       1 tsp chili flakes

·       Salt and pepper, to taste

·       Optional: cilantro and pumpkin seeds to garnish

 

Directions:

1. Wash and cut carrots, parsnips, celery and ginger. 

2. Saute cut vegetables in the garlic infused olive oil for about 5 minutes.

3. Add powdered ginger, chili flakes, broth and milk to vegetables, cover and cook for about 20 minutes, or until vegetables are break apart easily when put on a fork.

4. Pour cooked vegetables and liquid into blender until smooth (or use immersion blender). Be careful, these veggies are hot!

5. Add salt and pepper, to taste, and serve with your favorite garnishes. I'm partial to the cilantro and pumpkin seeds. 

This is another great soup to make in large quantities. This recipe makes about 10 cups which is great for multiple meals or sharing with the family. It takes a little bit longer to prepare than the Rainbow Rice, since you need to wash and cut all of the vegetables and boil for about 20 minutes. But it is delicious and worth it!

 

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Simply Beautiful

Fall/Winter Soup

Spicy and Savory Butternut Squash Soup

It's fall time... and you know what that means! It's time for all things squash and pumpkins :) I was feeling inspired by the season and played around in the kitchen to create a delicious and fun new soup. Bonus: after the squash is roasted, the soup is super quick and easy to "make" aka blend! 


Ingredients:

·       1 big (about 1.5 lb) butternut squash, roasted, peeled and cubed (for instructions on how to roast squash, view here)

·       1/4 cup olive oil

·       32 oz chicken stock (or vegetable stock)

·       1/2 cup coconut milk (canned)

·       1.5" piece of ginger *may be adjusted according to ginger preference

·       1/2 cup cilantro

·       3 tsp chili powder

·       2 tsp rosemary

·       2 tsp turmeric

Toppings (all based on eater discretion):

·       Seeds from roasted squash (or pumpkin or sunflower seeds)

·       Red pepper

·       Salt and pepper

·       More cilantro!


Instructions:

1.     Place cubed and roasted squash pieces into Vitamix (or food processor). Add remaining ingredients and BLEND!

2.     Warm on stove, add toppings and ENJOY! 

*Pictured - soup made in Vitamix. Can also use a food processor.

*Pictured - soup made in Vitamix. Can also use a food processor.

Pumpkin and Butternut Squash Curry Soup - with Kale and Mushrooms

I couldn't decide which fall vegetable I enjoy more, so I ended up adding both the pumpkin and butternut squash into this soup! This is a delicious, creamy and vegan soup!  Although most soups I make involve just throwing vegetables together, this soup takes a few more steps, but definitely worth it.

I couldn't decide which fall vegetable I enjoy more, so I ended up adding both the pumpkin and butternut squash into this soup! This is a delicious, creamy and vegan soup!

Although most soups I make involve just throwing vegetables together, this soup takes a few more steps, but definitely worth it.

Pumpkin Butternut Squash Curry Soup

Serves 10

Ingredients:

4 cups vegetable stock
2 garlic cloves, chopped
1 lemongrass stalk (white part only), finely chopped
2 fresh red chilies, seeded and chopped
4 carrots, peeled and cut into chunks
4 cups cubed butternut squash, peeled, seeded and cut into cubes

1/2 cup pumpkin, pureed

  • 3 tbsp coconut oil

2 shallots, finely chopped

3 cups kale

1 cup mushrooms

1/2 can coconut milk (7 oz)

yellow curry paste (see recipe below to make)

 

 

Thai Yellow Curry Paste

3 small fresh orange or yellow chilies, coarsely chopped
3 large garlic cloves, chopped
4 (small) shallots, chopped
3 tsp. ground turmeric
1 tsp. salt
1 lemongrass stalk (white part only) chopped
1 inch piece of ginger root, chopped
1/2 can of coconut milk (7 oz)


Put all ingredients in a food processor or blend until smooth, scraping down sides as necessary.

Directions: 

1. Pour stock into large pot and bring to boil. Add 1 clove garlic, lemongrass, chilies. Simmer 5 minutes. Add carrots, butternut squash, and pumpkin and simmer for 5-6 minutes, or until tender. Mash carrots and butternut squash with masher if you'd like a more creamy texture (I prefer it this way, with just a few chunks left).  Leave heating on stovetop.  


2. Heat the coconut oil in a large skillet or wok. Add remaining 1 clove garlic, kale, mushrooms and shallot and saute for 2-3 minutes. 

 

3.  Make Thai Yellow Curry paste (see directions below) and add to pan with sauteing vegetables to simmer together for additional 2-3 minutes.  


3. Add the sauteing vegetables (with curry paste) into soup pot. Add remaining coconut milk to soup.  Stir together and ENJOY! 

 

Optional garnishes: pumpkin seeds and basil.