Chicken Noodle Soup
2 tablespoons coconut oil, ghee, or butter 1 medium onion, chopped 3 garlic cloves, minced or crushed 3 medium carrots, roughly diced 3 celery stalks, halved lengthwise and roughly diced 4 fresh thyme sprigs (or about 2 tsps dried) 1 bay leaf 2 quarts (8 cups) chicken broth 8 ounces dried wide egg noodles (optional) 1 & 1/2 cups shredded cooked chicken (optional) pure salt and freshly ground black pepper 1 handful fresh parsley, roughly chopped Place a soup pot over medium heat and heat the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6...
Read MoreItalian Wedding Soup
24 – 40 cooked meatballs (depending on how many people you’re serving) 2 TBSP butter, ghee, or coconut oil 1 cup onion, diced 1 – 2 large cloves of garlic, minced or crushed 3 large carrots, diced (at least 1 cup or more) 2 stalks celery, diced (approx 3/4 cup) 10 cups broth (chicken, beef, or vegetable) 1/2 cup dry white wine (optional) 12 oz baby spinach pure salt and freshly ground black pepper to taste freshly grated parmesan cheese (optional) Make meatballs. Heat butter or oil over medium heat in a large soup pot. Add onion, garlic, carrot and celery, and saute for...
Read MoreChicken or Beef Broth
Homemade broth – one of the most nourishing foods there is! 5 – 6 pounds animal bones and parts (see notes below) 5 – 6 quarts filtered water (1 qt for every 1 lb animal parts) 2 TBSP apple cider vinegar (or 3 TBSP orange juice) onion, carrots, potatoes (optional) Place animal parts in a large stock pot. Cover with appropriate amount of water. Add vinegar (or juice) and any optional vegetables for flavor if desired. Cover pot and bring to boil. Skim away and discard thick residue that rises to the top (see photo below). Simmer over low heat partially covered for at least 5...
Read MoreCreamy Fresh Tomato Soup
3 TBSP coconut oil, butter, or ghee 1 1/2 cups chopped red onions (approx 1 large) 2 carrots, roughly chopped 3 cloves garlic minced (about 1 TBSP) 4 pounds tomatoes, coarsely chopped 1 & 1/2 tsps natural sugar or 3 drops liquid stevia 1/4 cup packed, chopped, fresh basil leaves, plus extra for garnish 2 cups broth (chicken or veggie) 1 tsp pure salt 2 tsp pepper 1 cup whole milk 3/4 cup heavy cream Heat the oil or butter in a large pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the...
Read MoreCreamy Tomato Soup
32 oz broth (veggie or chicken) 28 oz package of crushed tomatoes 1 cup whole milk or heavy cream pure salt to taste freshly ground black pepper handful of fresh basil, roughly chopped (optional) freshly grated parmesan cheese (optional) Combine broth and tomatoes in a saucepan over medium heat. When soup bubbles, stir in milk and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. Puree soup with an immersion blender if you have one (or transfer to regular blender). Serve bowls of soup with basil and parmesan over the top if...
Read MorePotato, Cheddar, Bacon Soup
2 – 4 baking potatoes (depending on size – between 1.5 & 2 lbs), baked, peeled, & roughly chopped 2 TBSP butter or ghee 1 – 3 garlic cloves (depending on size) finely chopped (about 1 TBSP) 3 & 1/2 cups whole milk 6 slices bacon, cooked and diced 1/2 large onion (or 1 small), thinly sliced 2 celery stalks, diced 3/4 cup shredded cheddar cheese (optional) 1/2 cup sour cream (optional) 1/2 tsp pure salt (or to taste) freshly ground black pepper to taste Wash potatoes. Use a fork to make a few holes in the potatoes, and bake for about an hour (give or take) at...
Read MoreRoasted Parsnip & Pear Soup
2 pounds parsnips, peeled 2 pears, peeled and roughly chopped 1 small onion, peeled and roughly chopped 2 TBSPs coconut oil 1 tsp pure salt, divided 1/4 tsp freshly ground pepper 1 cup balsamic vinegar 2 cups broth (veggie, chicken, whatever you like) 2 1/2 cups whole milk Position rack in lower third of oven and preheat to 450. Roughly chop parsnips and toss with, pears, onion, oil, 1/2 tsp salt, and pepper in a roasting pan (9×11 pyrex works well). Roast, stirring approx every 10 mins, until very soft and starting to brown (about 40 mins). Meanwhile, boil vinegar in a small saucepan...
Read MoreCreamy Corn Soup
1 TBSP butter or ghee 1 small onion (or 1/2 of a large) 1 clove garlic, minced or crushed 1/4 cup fresh parsley, chopped 3 TBSPs flour (whatever kind you have on hand) 2 & 1/2 cups whole milk 1 cup broth (veggie, chicken, whatever you like) 24 ounces frozen corn kernels (divided in half) 2 & 1/2 TBSPs cream cheese, softened 1 tsp garlic salt (or 3/4 tsp salt + 1/4 tsp garlic powder) 1 tsp ground black pepper 1/8 – 1/4 tsp cayenne pepper (optional) Heat butter in a medium pot (3 & 1/2 qt pot works well) over medium heat. Add the onion, garlic, parsley, and saute for about 5...
Read MoreFarmer Bean Soup
1 & 1/2 cups dried red kidney beans 2 carrots, peeled and cut into quarters 1 medium yellow onion, peeled and quartered 1 celery stalks, quartered 6 scallions, green tops only, cut into quarters 1 large sprig rosemary, needles only 3 TBSP extra virgin olive oil 8 cups broth (veggie or chicken) 1/2 tsp pure salt freshly ground black pepper to taste 1 thinly sliced onion for garnish (optional) a few dashes of your favorite hot sauce or worcester sauce (optional) lime wedges for serving (optional) Soak the beans overnight in cold water. Rinse and drain the beans. Put the beans in a soup...
Read MoreRoasted Tomato Soup
2 pounds of tomatoes 6 garlic cloves (peeled & whole) 1/4 of a medium red onion, sliced 1 TBSP extra virgin olive oil 1 TBSP balsamic or apple cider vinegar 2 sprigs fresh oregano (use leaves & discard stems) 4 large basil leaves, roughly torn into pieces sea salt & freshly ground black pepper to taste 1 to 2 cups water or broth (depending on how thick or thin you like it) cheese for sprinkling over the top (optional) (parm or cheddar) Pre-heat oven to 375. Wash and cut tomatoes in half. Place them in a shallow baking dish, cut side down (9 x 13 pyrex works well). Add onion,...
Read MoreMiso Vegetable Soup
coconut oil (or sesame oil) a few cloves of garlic (3 to 5), minced or pressed a handful of scallions, chopped a handful of greens (any kind) about 6 carrots, chopped about 6 celery stalks, chopped 6 cups water 6 TBSP brown rice miso Chop vegetables. Saute garlic and white part of scallions (set green part aside to add later) in oil for about 2 mins. Add large carrot chunks and saute about 5 mins. Add celery & continue to saute a until veggies are tender (just a few mins longer). Add water and miso (stirring to dissolve miso). Bring to a boil, then lower to a simmer and cook for about 7...
Read MoreCurried Creamy Cauliflower Soup
2 TBSP coconut oil (or extra virgin olive oil) 1 small onion, chopped (1 cup) 1 medium tart apple such as granny smith, peeled, cored & chopped (1 cup) 1 TBSP curry powder 1 clove garlic, sliced 1 large head cauliflower, coarsely chopped (about 6 cups) 4 cups (32 oz) veggie or chicken broth 1 tsp honey (or a 2 drops of liquid stevia) 1 tsp brown rice vinegar pure salt to taste Cook onion in oil over medium-high heat for 5 – 7 mins. Stir in the apple, curry powder & garlic & cook 2 mins more. Add cauliflower & broth & bring to a simmer. Cover, reduce heat to...
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